Recipe For Bombay Potatoes Biography
source link :- google.com.pkIngredients
Salt, to taste
3 large potatoes (around 900g in total), halved
15g root ginger, peeled weight
3 garlic cloves, peeled
2 large-ish tomatoes, one quartered, the other cut into slim wedges
4 tbsp vegetable oil
¾ tsp cumin seeds
1 tsp mustard seeds
1 large onion, roughly chopped
2/3 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
½-¾ tsp chilli powder
Large handful of chopped coriander leaves
Method
Bring a large pot of water to the boil and salt it well. Place in the potatoes and boil until just tender (up to 30 minutes). When cool enough to handle, peel and chop into 2.5cm cubes.
Blend together the ginger, garlic and quartered tomato until smooth.
Heat the oil in a large non-stick frying pan. Add the cumin and mustard seeds and, once the cumin starts to darken, add the onion. Cook for a minute before adding the ginger and garlic mixture, the ground spices and salt. Sauté gently for one to two minutes or until the garlic smells cooked. If you are not sure, taste; it should seem harmonious.
Add the tomato wedges, stir well and cook for three to four minutes. Tip in the potatoes and cook for three to five minutes to absorb the flavours. Check the seasoning, stir in the chopped coriander and serve.
Recipe extracted from Anjum's Indian Vegetarian Feast by Anjum Anand, published by Quadrille (£19.99, hardback). Photos ©EMMA LEE. Cook along with Anjum in Spice Nights, every Tuesday at 7.30pm on Thespicetailor.com. Anjum shows how to make delicious curries and accompaniments using lots of cheats and scratch cooking.
A hot and spicy recipe mix with ground coriander, cumin and chillies for delicious Bombay potatoes.
Ingredients
450g (1lb) potatoes, peeled and diced
2 tbs oil
1 onion, diced
1 sachet Schwartz Bombay Potatoes Recipe Mix
4 tbs water
400g tin chopped tomatoes
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Method
STEP 1Par-boil potatoes in water for 10 minutes. Drain and set aside.
STEP 2Meanwhile, heat oil and brown onion for 3-4 minutes. Add sachet contents and cook gently for 1 minute, stirring.
STEP 3Add potatoes, water and tomatoes, stir thoroughly. Cover and simmer for a further 10 minutes or until potatoes are cooked.
STEP 4Serve with naan bread and mango chutney.
The Kingdom of the Breaderlands
Posted on April 10, 2013 by La dittatrice
Over the Easter holidays I went to stay in the Netherlands for a while. I spent a fair bit of time in and around Amsterdam, seeing some friends. The new craze in Amsterdam seems to be elaborate little sandwiches and rolls – fancy bread with fancy stuff. I’m not surprised. The Dutch are all about their bread.
The Dutch eat bread pretty much all day, with any variety of toppings. Did you know that in Dutch there is a word for ‘something you put on bread’? Yes there is, it’s ‘beleg’ and it is one of those words that I believe tells you more about a culture than a month’s worth of biological field notes would. The Dutch do bread like no other nation. Breakfast will consist of bread, lunch boxes will be filled with more bread and even to that slight peckishness in the afternoon, a sandwich will often be the answer.
I don’t mind. I love bread. I practically lived on bread for years, and I never suffered because of it. I have fond memories of my elder brother munching on sandwiches almost perpetually in his teenage years, and sometimes giving me half of one when I was already in bed, refusing to sleep – I was even more gluttonous then than I am now.
However, the endless bread does maybe get a bit boring after a while. After, let’s say, 18 years. But then I moved abroad anyway and I started eating other things. Like porridge for breakfast and left-over fried rice for lunch.
Apparently the rest of the Dutch, the ones who still live in the Netherlands, got tired of the perpetual cheese sandwich too. So now they’re having all kinds of special bread and rolls with special fillings. With special beleg. Here’s my take on my two favourites of the past weeks – one an elaboration on a classic, the other something I hadn’t tried before. For lunch, a ciabatta with cheese and sour things. For a hungover breakfast, a poached egg and avocado sandwich.
super amazing tasty sandwich ciabatta
Ciabatta with cheese and sour things
For the first you will need:
a small ciabatta or other tasty bread type of your own choosing
some mature cheddar
butter
a bunch of pickled onions and gherkins
some slices of cucumber
some sort of lettuce – I used pea sprouts, which was pretty tasty
mustard sauce – 1 tsp of smooth mustard, 2 tsp of mayonnaise
So slice your ciabatta (or baguette or whatever other tasty bread product you got yourself) open, butter it generously and put enough cheese on. Slice the pickles and gherkins in thin slices and scatter them over the cheese. Spread some cucumber slices over the other toppings, and finish with your pea sprouts or other salad. To make the mustard sauce, mix 1 tsp of mustard with 2 tsp of mayonnaise – preferably the sort of Belgian, slightly sweet, lemony type. Drizzle that over the toppings or spread it straight onto the bread. Easy.
so much bread!
all the bread!
Poached egg and avocado hangover breakfast sandwich
super amazing hangover breakfast avocado and poached egg sandwich
Poached egg and avocado goodness
For this one you will need:
some nice, dark bread, preferably unsliced so you can get nice thick slices
half an avocado
one super fresh egg
some vinegar, for the poaching
salt and pepper
avocado
Boil a wee saucepan full of water. Take your bread and slice some really thick slices. Then you take your avocado, slice it in half, pop out the pip, then carve it whilst still in the skin – you can easily pop the slices out afterwards. Cover one slice of bread with the avocado.
***Now here’s how to poach an egg. If you know how to poach an egg, skip this bit.*** So your water’s boiling and you’re ready to poach the hell out of that egg. Good. Add some vinegar to your boiling water, it’s meant to help. Some people say there’s no need, that it doesn’t actually help at all with the poaching, that it’s all just superstition, but I kinda like the flavour, I quite enjoy my poached egg coated in a little bit of vinegar so I always add some anyway. I used white wine vinegar but I’m sure any type will do.
Now you get your fresh egg out so that you’ve got it handy. Stir the water in the saucepan like a madman, so that you get a little whirlpool in the middle of the water. Quickly but carefully crack your egg and gently drop it in the centre of the water. The miniature Charybdis will keep the egg together and prevent it from forming long eggy tentacles and going all over the place. Leave it in for a minute if you like your yolk runny, or 2 minutes if you prefer it a bit harder. ***End of the egg poaching business***
Lift it out of the water with a slotted spoon or a skimmer, leave to drip for a wee bit, then put it on top of the avocado. Grind some salt and pepper over it, top with the other slice of bread, enjoy with a whole bunch of coffee and feel ready to face the harsh realities of a sober day after an inebriated night on the prowl.
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