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Cauliflower and Potatoes Sauteed with Tomatoes

September 15, 2019

Cauliflower and Potatoes Sauteed with Tomatoes1

  • 1 cauliflower head, cut into florets
  • 4 to 5 medium sized yellow potatoes, cut into ½ inch wedges
  • 1 teaspoon cumin seeds
  • 1 teaspoon ajwain (carom) seeds
  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion, sliced
  • 2 inch ginger, chopped
  • 4 garlic cloves, chopped
  • 1 cup fresh tomatoes, chopped
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • ½ cup cilantro, chopped

In a large saucepan, heat the olive oil. Add the cumin and ajwain seeds and sauté on medium high heat till the seeds begin to sizzle. Add the onion, ginger and garlic. Saute on medium heat for 4-5 minutes. Add the tomatoes and sauté for another 4-5 minutes. Add the salt, turmeric, coriander powder and garam masala. Mix well and add the cauliflower and potatoes. Mix well and lower the heat and cover for 15 minutes or till the potatoes and cauliflower are tender. Turn the heat up and uncover the pan and sauté, stirring constantly. Saute for 5-6 minutes, till the excess moisture at the bottom of the pan has evaporated. Check for seasonings and garnish with cilantro.

Warm Indian Potato Salad

August 11, 2019

A few more weeks of August left- might as well take advantage of the grilling season and make some delicious sides! Potato salad is always a winner- this one is a bit different with Indian flavors…

warm-potato-salad

  • 1 pound yellow potatoes boiled and cut in 2 inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 3 scallions chopped
  • 1 serrano chili deseeded and chopped
  • 1 lemon juiced
  • 2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • ½ cup chopped cilantro

In a wide skillet heat the olive oil and add the mustard and cumin seeds. Add the chopped potatoes once the spices begin to sizzle. Saute on high heat to brown the potatoes about 10 minutes. Once the potatoes are golden brown add the scallions and the serrano chili. Then add the lemon juice, cayenne pepper, garam masala and salt. Garnish with the cilantro.

Punjabi Kadhi- Potato Fritters Cooked in a Yogurt Gravy

June 16, 2019

Kadhi 1

Amazing recipe I haven’t posted in a while…

This is a delicious dish I grew up with. My mom would make it once in a while and when she did – we all looked forward to it. For me it is one of those things I like to eat every few months- not all the time- not sure why- maybe because it is a bit labor intensive so people don’t end up making it very often.

This dish also has a few hard to find ingredients- including asafetida, fenugreek seeds and dried fenugreek. These ingredients are available at any Indian grocery store or online.

The dish is essentially a yogurt gravy thickened with besan (chickpea flour). Potato fritters are fried made with onions, ginger, cilantro,etc and are added to the thickened yogurt gravy.

Last but not least, the dish is seasoned with a mixture of fenugreek seeds and chili peppers and topped with dried fenugreek leaves.

The dish has a very distinct flavor imparted by the asafetida and the fenugreek seeds. You could make it without either and it will still taste good.

Try this on a Sunday afternoon when you have some time to spend in the kitchen- our family will love it…

Yogurt Gravy

  • 6 cups low-fat plain yogurt (it should be nice and tangy), whisk till smooth
  • 1 cup besan (chickpea flour), sifted
  • 7 cups water
  • Salt
  • 1 teaspoon turmeric
  • 1/8 teaspoon asafetida powder

Add the yogurt and besan to a large saucepan. Whisk till smooth, getting rid of all lumps. Add the water, salt, turmeric and asafetida powder. Bring to a boil and simmer for at least 45 minutes to an hour.

Potato Fritters

Kadhi1

  • 2 cups besan (chickpea flour)
  • 1 large potato, chopped into ¼ inch dice
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • ½ small red onion, chopped
  • 2 inch grated ginger
  • 1 teaspoon garam masala
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 2 teaspoons salt
  • ¼ teaspoons baking powder
  • ¾ cup water

Mix the besan, potato, cilantro, green onions, red onion, ginger, garam masala, cayenne pepper, coriander powder, salt and baking powder into a medium bowl. Add the water slowly while mixing the ingredients with your hands. The consistency should be like a wet potato salad.

Kadhi

  • 2 cups extra light olive oil

Place the oil into a wok like saucepan and heat the oil to 375 degrees. Form soft balls with a spoon and gently fry in the oil. Try not to over crowd. Fry for 2 to 3 minutes or till the fritters are golden brown. Take out and drain in a paper towel lined platter. Repeat process till all the mixture is used up.
Add the fritters to the simmering yogurt gravy. Turn the heat off.

Seasonings

  • 2 tablespoons extra light olive oil (you can same oil you used for frying)
  • 1 teaspoon fenugreek seeds
  • ¼ teaspoon asafetida
  • ½ teaspoon cayenne pepper
  • 3 dried chili pepper

Kadhi3

Heat the oil in a small frying pan. Add the fenugreek seeds, asafetida, cayenne pepper and the chili peppers. Saute on medium heat till the seeds begin to sizzle, about 30 seconds. Add the seasoned oil into the gravy. Mix and check for seasonings.

Garnish

  • 1 teaspoon garam masala
  • 1 tablespoon dried fenugreek leaves (methi)

Garnish with garam masala and methi. Serve hot with plain rice.

Kadhi4

Roasted Pesto Chicken Pizza

April 30, 2019

Roast Pesto Chicken Pizza What do you do with leftover roast chicken and cauliflower??? Well, you make individual, homemade pizzas, of course!

  • One large pizza dough from a pizzeria cut into four pieces
  • ¼ cup all-purpose flour

Preheat convection oven (preferred) to 450 degrees F.

Take one piece and form into a round ball and using some of the all-purpose flour roll into a 9-inch circle. Keep aside. Repeat with the other three pieces.

  • 1 cup fresh tomato sauce
  • 1 cup shredded mozzarella

Spread the tomato sauce on each rolled out pizza dough. Sprinkle the shredded cheese evenly and keep aside.

  • 1 cup leftover roast chicken, potatoes and cauliflower- cut into small pieces
  • Salt
  • Pepper

Add a quarter cup of the roast chicken mixture on top of each pizza and bake for 8 to 10 minutes. Sprinkle with salt and pepper. Serve hot.

Roasted Pesto Chicken with Potatoes and Cauliflower

April 28, 2019

Baked Pesto Chicken1

  • 4 full chicken legs (skin off)
  • 1 pound small yellow potatoes (skin off)
  • 2 cups cauliflower florets
  • ½ cup fresh or store bought pesto
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Preheat a 350 degrees F.

Line a large baking pan with aluminum foil.

Place the cauliflower florets and potatoes to the bottom of the pan. Add half of the pesto, salt, pepper and one tablespoon of the olive oil. Mix well with your fingers. Place the chicken pieces on top of the vegetables. Add the rest of the pesto and olive oil. Rub all over the chicken. Add salt and pepper. Roast in the oven for an hour. Change the setting to high broil and brown for 5 to 10 minutes till the chicken and the potatoes turn golden brown. Serve with crusty bread.

Indian Style Latkes

December 2, 2018

Here is my take on potato latkes… !

  • 2 large russet potatoes (about 3 cups)
  • 1 medium shallot, minced
  • 2 green onions, minced
  • 2 teaspoons grated ginger
  • 1 serrano chile, minced
  • 1/3 cup cilantro, chopped
  • 1 egg, beaten
  • Salt to taste
  • 2 teaspoons coriander powder
  • 2-3 tablespoons chickpea flour (all-purpose flour will be fine)
  • ½ cup extra light olive oil heated to about 200 degrees.

Heat oven to 200 degrees. Place a small lined cookie sheet with aluminum foil.

Line a large mixing bowl with a cheese cloth. Grate the potatoes in the cloth and squeeze all the liquid out and put back into the bowl. Add the shallots, green onions, ginger, chile, cilantro, egg, salt and the coriander powder. Slowly add the flour, mix well until the mixture is thick.
Scoop the mixture with a ¼ cup measure. Place it gently in the hot oil and flatten it with the back of the cup measure. Cook on medium high heat for 4-5 minutes on both sides or till golden brown. Take out on a platter lined with paper towels, drain well and place in the oven to keep hot.
Serve with cilantro cream or apple chutney.

Makes 9-10 medium sized latkes.

Latkes1 Latkes

Latkes2

Cilantro Cream

  • ½ cup low-fat sour cream
  • ½ cup fresh cilantro, chopped
  • Juice of one lime
  • 2 teaspoons salt or to taste

In a blender, add the sour cream, cilantro, lime-juice and salt. Blend till smooth- you may need to add a couple teaspoons of water to start the blending process. Take out in a small bowl and serve with the latkes.

Latkes3

Apple Chutney

  • One large honey crisp apple, cut into ½ inch pieces
  • ½ cup apple cider
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 cloves
  • ½ teaspoon fresh ginger, grated
  • ¼ teaspoon cayenne powder
  • Salt

In a small saucepan, add the apple, cider, vinegar, sugar, cloves, ginger, cayenne pepper and salt. Bring to a boil and lower the heat to a simmer. Cook the apples till they are soft and the liquid is half the amount- about 10 minutes. Smash the apples with the back of a ladle and mix with the thickened liquid. Cook for another 5 minutes and take out in a bowl and serve with the latkes.

Cauliflower and Potatoes with Mustard Seeds

March 12, 2017

Nothing like starting the week with delicious and healthy cauliflower. If you follow my recipes- you know I make a lot of this cruciferous veggie and this one is especially easy and yummy….

  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 10 to 12 curry leaves, chopped
  • 1 medium onion, chopped
  • 1 inch fresh ginger, grated
  • 1 cup cilantro, stems cut up and chopped and separated from the leaves
  • 3 to 4 medium yellow potatoes, chopped into 1 inch dice
  • 1 cauliflower head, cut into small florets, about 1 inch
  • 1 teaspoon turmeric
  • 2 teaspoons coriander powder
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper

 

Heat a large saucepan with the coconut oil and add the mustard seeds, cumin seeds and curry leaves. Cook for 30 seconds on medium heat and add the onion, ginger and cilantro leaves. Saute for 3 to 4 minutes on medium heat. Add the potatoes and cook on medium heat, constantly stirring for 5 to 6 minutes or till golden brown. Add the cauliflower florets, turmeric, coriander powder, salt and cayenne pepper and sauté for another 5 to 6 minutes. Turn the heat down and cover for about 5 minutes or till the potatoes and cauliflower are cooked through. Turn heat down and check for seasonings. Garnish with cilantro leaves and serve.