Dinner Recipes With Potatoes Biography
source link :- google.com.pk"What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow." - AA Milne
The ever so versatile, humble ingredient, used widely in almost all types of cuisines. The world's favorite root vegetable was brought to India by the Portuguese. The word potato comes from the Spanish word 'patata'. Potatoes were the world's first vegetable to be grown in space. Fried, baked or boiled, despite tasting delicious in any form it's often touted as a starchy companion.
The skin of the potato, which is removed in most recipes, contains the maximum nutrients. It is also fascinating to know that potatoes are very eco-friendly crops. They are easy to grow and require minimum fertilizers and chemicals.
Did you know that potatoes can reduce face blemishes if you wash your face with cool potato juice daily? Here are our 10 best potato recipes which we think are a must try!
A popular snack from the streets of Maharahtra. Batata translates into potato in English. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney.
Ingredients
1
pound
small new potatoes (about 10)
kosher salt and black pepper
1
10-ounce package frozen peas
2
scallions, sliced
2
tablespoons
unsalted butter
8
small chicken cutlets (about 1 1/4 pounds)
2
tablespoons
flour
2
tablespoons
olive oil
Directions
Place the potatoes in a saucepan with enough water to cover. Add 1 teaspoon salt. Simmer until tender, 15 to 18 minutes, adding the peas in the last 2 minutes; drain. Gently mash with the scallions, butter, and 1/2 teaspoon each salt and pepper.
Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat with the flour, shaking off the excess.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook half the chicken until golden brown and cooked through, 2 to 3 minutes per side; transfer to plates. Repeat with the remaining oil and chicken. Serve with the potatoes.
See Nutritional Information for this recipe »
Nutritional Information
Per Serving
Calories From Fat 33 %
Protein 35 g
Carbohydrate 31 g
Sugar 5 g
Fiber 5 g
Fat 15 g
Sat Fat 5 g
Calcium 49 mg
Iron 3 mg
Sodium 636 mg
Cholesterol 90 mg
Ingredients
1/2 kg potatoes
100 gm mashed potatoes
100 gm crumbled paneer
1 tsp red chilli powder salt to taste
1 tsp garam masala
1 1/2 tsp kasoori methi
3 Tbsp ghee
1 Tbsp butter
1 Tbsp cream
For the Onion Gravy:
200 gm onions
1/2 tsp garam masala
Salt to taste
1 tsp ghee
For the Tomato Gravy:
200 gm fresh tomato puree
Salt to taste
1 tsp ghee
Method
For the Onion Gravy:
Heat some ghee in a pan and saute all the ingredients. The onions should be nice and glossy. Keep aside.
For the Tomato Gravy:
In another pan, heat some ghee and cook all the ingredients for a couple of minutes. Keep aside.
For the Potatoes:
Cut out the cores of the potatoes and deep fry the potatoes.
While the potatoes cool down make the filling. Mix the mashed potatoes and paneer together. This is the filling.
Stuff the fried potatoes with the filling and keep aside.
For the final preparation:
Cook the onion and tomato gravies in oil until the oil separates.
Add all the garama masala, chilli powder and kasoori methi. Mix. Cook for 1 minute.
Stir in the butter and the cream. Mix well.
Finally, add the potatoes and simmer for about 3-5 minutes.
Key Ingredients: potatoes, garam masala, cottage cheese, red chilli, salt, dried fenugreek leaves, butter, cream, onion, tomato puree, clarified butter
Ingredients
500 gm potatoes
Oil for deep frying
Tempering:
5 gm mustard seeds
2 gm curry leaves
5 gm turmeric powder
3 gm red chilli powder
10 gm green chillies
10 gm ginger
10 gm garlic
1 lime
10 gm coriander leaves
Salt
Batter:
200 gm gram flour
Water
5 gm red chilli powder
5 gm turmeric
3 gm crushed cumin
Salt
2 gm soda bi-carb
Method
Cook the potatoes until soft, peel and mash coarsely.
Chop or crush together the green chillies, garlic, ginger and the coriander leaves.
Using the mentioned ingredients make a thick batter.
Heat oil and add mustard seeds, after they crackle add the curry leaves.
Mix in all the rest of the tempering ingredients and add to the mashed potatoes.
Divide the potato mixture into equal sized portions, approximately the size of a lemon.
Dip each ball in the batter and deep fry until golden brown in color.
Serve hot with a chutney.
Key Ingredients: potatoes, vegetable oil, gram flour, cumin seeds, baking soda, mustard seeds, curry leaves, turmeric, kashmiri mirch, green chillies, ginger, garlic, lemon, coriander leaves, salt
Dinner Recipes With Potatoes Recipes for Potatoes Soup And Sausage and Ground Beef and Onions and Eggs and Bacon and Tomatoes with Cheese and Chicken Photos.
Dinner Recipes With Potatoes Recipes for Potatoes Soup And Sausage and Ground Beef and Onions and Eggs and Bacon and Tomatoes with Cheese and Chicken Photos.
Dinner Recipes With Potatoes Recipes for Potatoes Soup And Sausage and Ground Beef and Onions and Eggs and Bacon and Tomatoes with Cheese and Chicken Photos.
Dinner Recipes With Potatoes Recipes for Potatoes Soup And Sausage and Ground Beef and Onions and Eggs and Bacon and Tomatoes with Cheese and Chicken Photos.
Dinner Recipes With Potatoes Recipes for Potatoes Soup And Sausage and Ground Beef and Onions and Eggs and Bacon and Tomatoes with Cheese and Chicken Photos.
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