Baby Red-potatoes and Pearl-onion Butter Masala

 

One of the items on my to-do list for this week's Fall break was to whip up a New recipe and write it up on the blog site (http://www.thesizzlingpan.com/). Mission accomplished! 😊 Made this super delicious creamy curry with 'Butter masala/Makhani sauce' and Red baby potatoes and tiny pearl onions. 

For quite sometime, I had wanted to make this curry with baby potatoes and pearl onions. I remember my mom making similar curry back in Pune when I was a kid, though she made it with different style of curry. This kind of creamy sauce works great for this curry and made an extra special lunch treat for everyone served along with Parathas and Ghee Jeera rice.

Recipe:

10-12 baby red potatoes, washed

1 cup pearl onions (I used frozen pearl onions)

Butter masala /Makhani sauce:

2 medium onions sliced

2 medium tomatoes chopped

3 cloves garlic

1tsp grated ginger

1/2 cup milk

1/4 cup heavy whipping cream

2 tsp Ghee/ Butter

2 tsp MDH Shahi Paneer masala

1 tsp red chili powder

1 tsp sugar

Cumin, cinnamon stick, Big Elaichi, Kasoori Methi, salt, oil

1) Saute the sliced onion till golden with little oil, Add tomatoes and saute till cooked and slightly browned. When cooled, make into paste with little water, ginger and garlic.

2) Saute the above masala with cumin, cinnamon, elaichi, Shahi paneer masala, red chili powder for few mins till thick on some oil.  Add the milk and cream. Mix and cook further for few mins. Add salt, sugar and crushed kasoori methi. Finish by topping with ghee/ butter.

3) Pierce the baby potatoes on all sides with a knife. Put the baby potatoes in a microwave safe bowl with some water. Microwave for 3 mins to cook partially.

4) Saute the partially cooked potatoes with some oil/ butter. Add the pearl onions and saute gently (make sure they don't break)

5) Add the Butter masala/ Makhani sauce to these sauteed potatoes and pearl onions. Add little water/milk and boil for few mins till potatoes cook fully, but not mushy. Check with inserting a knife to check the 'done-ness' of the potatoes. Finish with more butter/ ghee and kasoori methi.

6) Serve hot along with Naan/ Chapati/Parathas and Ghee Jeera Rice. Enjoy! 😋

Samosa Pinwheels

One of my favorite party appetizers are these beautiful looking and amazingly tasty 'Samosa Pinwheels'. What's not to like??? Nothing can go wrong with ...Spicy stuffing made with mashed potatoes and warm spices rolled up into puff pastry sheets and then baked to crispy perfection! YUMMMMM..OOO! Baked a large batch for a party at work tomorrow.

The trick however, is getting this beautiful pinwheels pattern. I have had these pinwheels before and not all were able to exhibit this beautiful pattern. So here goes the step by step recipe-

 ** The trick in using 'lump free' filling, spreading it in an even layer and rolling into a tight roll before slicing.

Recipe:
4 Potatoes boiled and washed well (no lumps)
1/2 onion finely chopped
2tsp ginger garlic paste
1tsp chopped curry leaves
1 tsp garam masala powder
1tsp red chili powder
1/2 tsp mustard seeds
1/2tsp cumin seeds
1/2tsp turmeric powder
1/2 tsp Kasoori methi leaves
Salt
4tsp Oil

1 Puff pastry sheet (Thawed as per package instructions)

Method:
1) Heat the oil in pan. Add mustard seed, cumin seeds, curry leaves and chopped onion. Sauté for 2-3 mins.
2) Add ginger garlic paste, turmeric, red chili powder, garam masala powder, mashed potatoes, salt and kasoori methi. Sauté the filling for few mins. The filling should have no lumps. Let the filling cool for 1hr.

** Pre Heat the oven to 400F

3)  Roll out the thawed puff pastry sheet. Spread the potato filling evenly on to the sheet, about 1.5cm in thickness. Start rolling the sheet tightly from one end, into a roll.

4) Slice the roll in the center. Wrap the rolls into wax paper and chill in refrigerator for 20mins.

5) After 20 mins, slice the roll. Place the pinwheels on a baking sheet sprayed with cooking spray.

6) Bake the pinwheels at 400F for 15-20 mins till golden brown. I like to turn them half way through the baking on the other side to bake evenly on both sides.

7) Serve hot along with your favorite sauce. Enjoy these delicious beauties!

And...You know my favorite! I will of course serve these with "Maggie Hot and Sweet" Sauce :))

Spicy potato masala 'stuffed' appe

One of my most favorite appetizers is 'Appe' of various kinds. They are easy to make for parties, you can create variations, everyone loves them and they can me made in tiny bit of oil! Here,I used idli batter for the covering and stuffing of 'batata wada' as stuffing. 

Crispy outer covering with the spicy inner stuffing is just out of this world !!

How to make: 

Put a drop of oil in warm appe pan, some sesame seeds, then spoonful of idli batter (add some sooji if batter is too thin) followed by stuffing and idli batter again.

Cook on both sides till golden brown with another drop of oil.

No words to describe the awesomeness of these yummy bundles!! Enjoy!!

NOT your usual 'Aloo Paratha'

'Dabeli', has all my favorite flavors and ingredients packed up in small but delicious package! So here is ...Another innovation in my favorite world of Dabeli :)

Here is a short recipe:
Mash boiled potatoes, add 'Dabeli masala' very finely chopped dried cranberries, salt and red chili powder and mix. While making Parathas stuff this mixture in the dough along with very finely minced onion, cilantro and some thin Sev. Roll paratha and roast till slightly brown. Serve with tamarind chutney!! 

Dabeli recipes in different forms:

http://www.my-kitchens-aroma.blogspot.com/search/label/Dabeli

Chicken and Potatoes in Spicy Coconut milk curry

I had marinated some chicken tenders and frozen away half of them, to use later. I was wondering what to do with those.I sometimes feel the 'roasting-grinding' part of the masala for the curries is too tedious.Wanted a semi thick spicy and delicious curry,but without the hard work :) This one turned out perfect!! Spicy coconutty curry with tender pieces of chicken and potato cubes. Made a delicious weekend meal!

Ingredients:
1.5 cups Chicken tender cut into large cubes
1 large potato cut into large cubes
1 can coconut milk
1/2 onion chopped
4 tsp Yogurt
2 tsp Chicken curry masala powder (store bought)
1 tsp ginger garlic paste
1/4 tsp ground black pepper
1-2 tsp red chili powder
2-3 Dried red chilies
few curry leaves
Oil
salt

Method:
1) Marinate the chicken pieces in in yogurt, red chili powder,salt and chicken curry masala for 1 hour in the refrigerator.
2) Heat some oil, add the chopped onion fry till translucent. Add the ginger garlic paste, dried red chilies and curry leaves. Add the potato cubes and saute. Cover for few mins till potatoes brown a little.Add the chicken and saute for few more mins.
3) Add the coconut milk, salt, black pepper and mix. Cook on medium flame till the chicken and potatoes are tender.
4) Serve hot along with Rotis/ Chapatis or Rice
Enjoy!

Asparagus-Potato-Oats Kababs

Asparagus season is here!! And I love the beautiful slender tender stems to brighten up pastas, soups and also grilled with little olive oil, salt and pepper.

Couple years ago..I had made these 'Asparagus-Chicken Kababs' and they were super flavorful and made a classy appetizer!! They reminded me of 'Shish kababs'....ground chicken with spices...grilled on skewers.
Here the Asparagus makes an edible skewer!!

Here is the link to the Asparagus-Chicken Kababs:
http://my-kitchens-aroma.blogspot.com/2012/05/appetizers-asparagus-chicken-kababs.html

On similar lines here is the vegetarian version with Oats and Potatoes-
Ingredients:

6-7 Fresh Asparagus stems

Kabab Coating:
1 Potato boiled..mashed up
1/2 cup oatmeal
1tbsp chopped cilantro
1/2 tsp Cumin
1/2 tsp Kitchen king masala
1/2 tsp red chili powder
1/2 tsp garlic paste
Salt
Olive oil
Pepper

Method:
1) Wash and dry the asparagus.Trim the hard end.
2) Mix ingredients for the coating.Add little water to bring it all together.
3) Press the mixture on to the asparagus

4) Drizzle with olive oil, salt and pepper.
5) Grill in a grill pan/ outdoor grill or a nonstick pan with little oil.

6) Let the kababs brown on all sides and let the asparagus become tender. Serve hot along with Chutney or Ketchup.

Gujrati 'Undhiyu'

 The last time we were in Chicago, we had been to the BAPS Swaminarayan temple.The temple is so beautiful and peaceful..I love it there!Another attraction..is their cafeteria..Shayona. It has some super delicious Gujrati Food!
I had picked up 'Methi Muthiya' pack and wanted to try the famous Gujrati speciality "Undhiyu". Since it needs quite a few 'special' vegetables I had to wait a couple week to gather those...but finally...This Delicious meal came to our plates!!
Love how the sweetness from the root vegetables combine with the savory masala ! Truly mouthwatering!I served it along with 'Multigrain wraps'....which are thicker and kind of resemble Roti/ Bhakri.

Ingredients:

Vegetables: Papdi, eggplant, sweet potato, potato is a must! Raw banana can be added too.
I used: 1/2 cup each Papdi, Purple yam (Indian sweet potato), Eggplant(whole baby eggplants can be used), Potatoes, Green harbara, carrots cut up in bite size chunks.
10-12 Methu Muthiya ( I used store bought.But can be made at home-http://www.tarladalal.com/Oondhiya-%28-Gujarati-Recipe%29-602r )
1/2 Cup shredded coconut fresh
1/2 cup shredded coconut dry
1/2 cup finely chopped cilantro
1tbsp Sesame seeds ground into coarse powder
2tsp Lemon juice
1tsp ginger paste
1tsp Cumin-Coriander powder
1tsp Jaggery
1/2tsp Red chili powder
1/2tsp Turmeric
1/2tsp Cumin
2-3 green chilies
Salt
oil
 Cilantro for garnish

 Method:
1) Mix together the coconut, sesame powder, chopped cilantro, cumin-coriander powder,Ginger paste lemon juice, red chili powder, turmeric,salt. Rub/ stuff this masala in the vegetables.
2)Heat up oil in pan. Add the cumin seeds, green chilies. Add the vegetables with the coconut-cilantro masala.
3) Add salt, methi muthiyas, jaggery and little water.Let the vegetables cook till tender.
4) Serve hot along with Roti/ Bhakri

"Dabeli Wrap"

"Dabeli" is one of my favorites 'Anytime' food. I can have it anytime and every time all day long:)
You can read more about "Dabeli" and how to make it/ recipe here-
http://my-kitchens-aroma.blogspot.com/2009/11/chatpata-chaat-kutchi-dabeli.html

Now, we had made Dabeli just a couple days ago....and had left over of all the fixings. To make one more meal....I turned to the "Babus Wrap" idea. Don't know Babu's wrap??? You can find them in the Indian grocery stores frozen section.They come in many varieties- Aloo Chat, Pav Bhaji, Dabeli etc. Not that we buy that often....but I like the idea of eating a 'handy' wrap with your favorite stuffing!

 So..I put together my own "Dabeli Wrap" for dinner and it was delicious...and yet so handy to eat! It will be a nice variation on the regular Dabeli!
1) Spread the Tamarind-date chutney on the tortilla.
2) Add the all the dabeli fixings- potato stuffing, onion, cilantro, peanuts, sev, pomegranate etc.
3) Roll it up and toast it on few drops of oil till 'toasty'
Done!!

"Potato Masala" Quesadillas

Yes this is one of those "Fusion" Cuisine entries....but it was also totally 'Fixing' Cuisine. I had 'Potato Masala' leftovers from a 'Masala Dosa' lunch...and I had few Spinach tortillas in the pantry....and most important ....hungry tummies in need of something quick!!
This was perfect ...Quick Fix snack/ lunch/ dinner dish...made in few minutes and tastes awesome!

The Potato masala, cheese and the Hot and Sweet sauce make a perfect combination to make your mouth water!!

Ingredients:
4 Large Spinach tortillas
1/2 Cup Shredded cheese
1/4 cup chopped raw onions
4tbsp Maggie Hot and Sweet  Sauce
1tsp oil

For Potato Masala (Like the Bhaji from Masala Dosa)
1cup boiled potato-chopped
1/2 onion sliced
2 green chil1es
1/2tsp ginger garlic paste
few curry leaves
turmeric
1/2 tsp cumin and mustard seeds
salt
2tsp oil

 Method:
1) Heat 2tsp oil, add the mustard and cumin.Let it splutter.Add curry leaves and onions.Fry till golden.
2) Add the turmeric, green chilies, ginger garlic paste and mix.Add the boiled potato, salt and mix.
3) Heat a flat nonstick skillet. On the tortilla, spread the hot and sweet sauce, the potato masala, raw chopped onions and cheese. Fold the Tortilla into semi circle.
4) Toast on low flame on both sides with little oil till slightly crispy and golden brown.
5) Serve hot along with more sauce/ chutney!

Quinoa with peanuts and potatoes (Like Sabudana Khichadi)

The first time I cooked Quinoa ( Quinoa Veggie Upma for my 300th blog post:http://www.my-kitchens-aroma.blogspot.com/2013/03/celebrating-300th-blog-post.html), the grain when cooked, instantly reminded me of me favorite 'Sabudana/ Sago/ Tapioca pearls'.!!! And then it was obvious , With Quinoa....I was going to try my 'have to have every week' favorite "Sabudana Khichadi"!!

The organic Quinoa I bought from Jungle Jim's was much more fluffier and 'looked' like Sabudana. This one was slightly smaller and reminded me of 'Vari Tandul"...though bigger then those!

Ingredients:
1 Cup Quinoa
1/2 cup powdered roasted peanuts
1 potato cubed
1.5tsp cumin seeds
2-3 green chilies cut into pieces
2tsp oil/ghee
2tsp lemon juice
salt
sugar
cilantro for garnish

Method:
1) Clean the quinoa and wash the quinoa in small mesh sieve with water.
2) Boil the quinoa with 2 cups water and little salt and 1/2tsp cumin for 15-20 mins till cooked and fluffed up.Fluff with a fork.
3) Heat 2tsp oil/ ghee, add the green chilies, cumin and chopped potatoes. Fry till potatoes are golden.
4) Mix the cooked quinoa with fried potatoes/chilies and peanut powder.Add salt, sugar to taste. Squeeze lemon juice and mix.
5) Serve hot with garnish of chopped cilantro.