Chicken Tagine with potatoes, fennel & olives

I have always wanted a Tagine in my kitchen collection, and when my better half's friend moved to Algiers, I got myself one. Since then, it has been used by my better half on various occasions, trying out Moroccan delicacies. Last week, it was my turn to cook something in the Tagine. A simple, chicken dish with potatoes, fresh fennel and olives with hot Lebanese bread as an accompaniment, made it great meal. The rain outside only accentuated the entire eating experience.

The Tagine, is a ceramic or clay cookware that is popular in North African cooking. It consists of 2 parts, the bottom part being a shallow, wide circular dish and the top part consisting of a cone or dome shaped top which sits or covers the bottom part. The top part gives it the unique shape and is such to trap all the steam and promote the return of all condensation to the bottom, giving the food cooked in it the unique taste. This also ensures minimal use of liquid used in cooking.

Tagine also refers to food that is slow cooked inside the vessel.  

Incase you do not have a tagine, you can use a skillet or a casserole with a lid to cook up these delicious stews.

Chicken Tagine with potatoes, fennel and olives

Ingredients:
Skinless chicken thighs and legs (with bone) - 6
Potatoes, peeled and cubed - 2
Medium Fennel Bulbs, stalks trimmed, bulbs halved vertically and then cut crosswise - 2
Olives, pitted and quartered lengthwise - half a cup
Onions, finely chopped - 1
Chicken Broth - 2 Cups
Olive Oil - 4 Tblsp

For the marinade:
Garlic, finely chopped  -2
Parsley, finely chopped - 2 tblsp.
Cilantro, finely chopped - 2 tblsp.
Ground cumin - 1 tsp.
Paprika- 1/2 tsp.
cayenne pepper - 1/4 tsp.
Sea Salt - 1/2 tsp.
Lemon Juice - 2 Tblsp
Vinegar - 2 tblsp

Method:
1. Make a marinade by blending all the marinade ingredients in a bowl. Add the chicken pieces and coat with the marinade evenly. Keep aside for 30 minutes.

2. Heat 1 tblsp. of oil in a large skillet, casserole or tagine.
3. Add the chicken pieces and brown for 2 minutes per side. Transfer to another plate.

4. Add 1 tblsp. of oil to the same skillet/tagine and add in the fennel. Saute until golden in spots- approx. 5 minutes.Remove to a plate.

5. Add in another tablespoon of oil and add in the cubed potatoes. Cook till they start to turn golden brown. Transfer to another plate.

6. Add in 1 tablespoon of oil to the same skillet/tagine and add in the chopped onions. Saute till they start to turn golden brown. Add in the cooked fennel. Saute for a minute.
7. Return the chicken and potatoes to the skillet/tagine. Add the chicken broth. and olives.

8. Cover with a lid and cook on low flame till chicken is cooked and the sauce has reduced and thickened.

9. Season with salt and pepper.

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Jewels from Avadh (Part 3) - Aloo Gosht Ka Saalan (Mutton & Potato Curry)

Ah! the winters look like ending. Delhi winters are the most amazing weather that Delhi can have, even though at their peak you curse the cold. It has been a very busy month and a half for myself.And I still haven't had enough. There is a afternoon grill lunch being planned for the next weekend and of course the much awaited trip to Chandni Chowk to have the street food.

We had a perfect Sunday and an amazing lunch, of which the saalan was the highlight and then a trip to the India Art fair which ends today. I cannot wait for dinner which will culminate in a wonderful strawberry cheesecake and a late night movie.

Culinary gems from Avadh are the right items for a lazy afternoon meal. Even cooking them, requires so much of delicate love and affection that you do not feel that you have worked at all. The Aloo Gosht ka Saalan was one such gem. With my sons who crave for mutton more than chicken and my wife who is in love with potatoes, there was success written on this recipe when I first laid my eyes on it. 

Other Saalan's on this blog:

Mirch Ka Saalan - The Hyderabadi classic which is a must with the Gosht Biryani.

Makai Mirch Ka Saalan - A twist to the above

Lasan Ka Saalan - Garlic in thin coconut gravy ...a winter classic

Tamatar Aur Chana Dal Ka Saalan

Gobi Aur Mirch ka Saalan

Aloo Gosht Ka Saalan


Ingredients
Mutton/Lamb, pref. from shoulder, cut into 1.5" cubes - 750 Gms.
Baby Potatoes, washed, peeled and reserved in a bowl of water - 16
Clarified Butter (Ghee) - 90 Gm.

Whole Spices
Green Cardamoms - 6
Cloves - 3
Cinnamon (1") - 2
Bay Leaf - 2

Salt
Ginger Garlic Paste - 6 Tsp.
Yogurt - 1 Cup
Coriander Powder - 2 Tsp.
Red Chili Powder - 1 Tsp
Turmeric Powder - 1/2 Tsp
Fried Onion Paste - 60 Gm.
Fried Garlic Paste - 15 Gm.
Cashewnut Paste - 20 Gm.
Melon Seed Paste (Magaz) - 15Gm.
Mutton/Lamb Stock - 6 Cups
Black Pepper, freshly powdered - 1/4 Tsp.
Green Cardamom Powder - 1/2 Tsp.
Nutmeg Powder - 1/4 Tsp.
Cumin Powder - 1/4 Tsp.
Kewra - 2 drops

For Garnish
Ginger, cut into juliennes - 1"
Fresh Coriander, chopped - 1 Tblsp
Lemon Juice - 2 Tblsp

Method:
1. Cut the ginger into Juliennes and soak them in lemon juice. Reserve for garnish later.
2. Heat the ghee in a handi or a large heavy bottomed pan. Add in the whole spices and stir.
3. Ad the green cardamom changes color, add in the mutton/lamb pieces and salt. Increase flame to high and cook to sear meat for 2 minutes.
4. Reduce flame to medium and add in the ginger-garlic paste. Cook, stirring intermittently till moisture evaporates. (Around 5-8 minutes).
5. Whisk the yogurt with coriander, turmeric and red chili powder.
6. Take the meat off the flame and add in the whisked yogurt mixture, stirring at the time. Put back on flame and cook till the fat leaves the sides . (Around 6-7 Minutes).
7. Add in the fried onion and garlic pastes. Cook till fat leaves the sides. (Around 4-5 minutes).
8. Add the cashew and melon seeds paste. Mix well and cook for a minute.
9. Add in the mutton/lamb stock. Bring the gravy to a boil and add in the baby potatoes.
10. Mix well and bring the gravy to a boil again. Reduce flame to low an cover and simmer, stirring occasionally till meat and potatoes are cooked.
11. Remove the meat and potatoes and pass the gravy through a strainer. Put back on flame and cook till the gravy has a thin saucy consistency.
12. Add in the meat and potatoes. Sprinkle the black pepper, cumin, nutmeg powders and the kewra. Stir,adjust the seasoning and remove from flame.
13. Serve hot garnished with ginger juliennes and chopped coriander. 

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Bharwaan Aloo in Tarbuj Ki Karri ( Stuffed Potatoes in Rajasthani Watermelon curry)

I have been contemplating a fruit based curry for over 2 years. The reason behind this has been a chicken in watermelon curry recipe that I found on a food magazine. I had tried that out and did not really like the way it turned out. So my joy knew no boundaries when I stumbled upon this watermelon curry recipe on the Saveur site. It was a traditional Rajasthani dish made with pieces of watermelon (both the red flesh and the outer white flesh) and the final dish was like a watermelon pieces in a thin curry dish. It's really so amazing, getting exposed to your country's culinary gems by someone in a different continent. The writers in Saveur based their recipe on one that appeared in 660 Curries by Raghavan Iyer (Workman, 2008).

My take below was a little different. I turned this into a curry sauce in which I added some stuffed potatoes. Since, it was a very last minute decision to cook this one, the justice done to the stuffed potatoes was not as much as should have been, since I wanted to plate it up before the sun went down. The gravy on the other hand was a different story altogether. It tasted yum! and my better half and I are in total agreement that this is now part of our collection of dishes for the special occasions. I'm tempted to replace the stuffed potatoes with some fish, but for that to happen, we will need to wait till the Navratras (Traditional Hindu festival of 9 days of worship - No meat or egg) get over.

Incase you still want to cook it the traditional way (no stuffed potatoes), then click here for the original.

While you are at it and if you love stuffed potatoes, also check out Bharwan Aloo Churneywaale (Stuffed Potatoes in a chutney gravy) posted a few years earlier on this blog.

Bharwaan Aloo in Tarbuj Ki Karri (Stuffed Potatoes in Watermelon Curry)
(4 Portions)

Ingredients

For the Stuffed Potatoes (Bharwaan Aloo)
Potatoes, Medium, Peeled and cut into barrel shapes - 750 gm (Around 4-5 big potatoes)
Paneer, shredded - 120 gm
Green Chilies, minced finely - 4
Ginger, grated - 1 Tsp
Cashewnuts, crushed - 7
Cheese, grated - 3 Tblsp
Pomegranate Seeds - 1/2 Cup
Salt - To Taste
Oil - For frying

For the Watermelon Curry (Tarbuj Ki Karri)
Watermelon, medium sized - 1
Ajwain (Carum Seeds)- 1/2 Tsp
Cumin seeds (Zeera, whole)- 1/2 Tsp
Nigella seeds (black onion seeds) (Kalonji) - 1/2 Tsp
Dried Red chillies, stemmed - 2
Garlic, finely chopped - 4 Cloves
Turmeric powder (Haldi) - 1/4 Tsp
Oil - 2 Tblsp
Salt - To Taste


2 tsp. chopped fresh coriander, to garnish

Method:
Bharwaan Aloo
1. Heat Oil in a Kadhai (wok). Deep fry potatoes till three-fourths done.
2. Remove and cool the potatoes. Scoop out the centre leaving around 1/4' from the sides.
3.Keep Aside.
4. Now prepare the filling by mixing the grated paneer, finely chopped green chillies, grated ginger and crushed cashews & raisins. You can also add in some of the scooped potato after frying it a little & mashing it.
5. Stuff this filling in the potatoes.

Tarbuj Ki Karri
5. Trim and discard the green skin of the watermelon, leaving the inner, whitish flesh intact. Separate the white flesh from the red flesh with the knife, discard the seeds and cut both white & red flesh into 1-1.5" pieces. Set aside.
6. In a handi, heat oil over medium heat. Add ajwain, cumin, kalonji and dried red chillies and cook, until cumin starts to turn color (around 2 minutes).
7. Add chopped garlic and cook, until golden brown (around 30 seconds).
8. Add watermelon white flesh, salt, and turmeric and mix well. Cook until the white pieces turn color to light brown and all liquid evaporates. Stir occasionally.
9. Pour a cup of water into the handi, cover the pan, and simmer the curry over medium heat. Cook for around 10 minutes or till the white flesh pieces are tender.
10. Uncover the handi, add the red flesh pieces and any juice that you might have collected. Mix well.
11. Raise the heat to medium-high and bring to boil, stirring occasionally for around 5 minutes, until the flesh softens slightly.
12. Switch off the flame and cool the curry.
13. After the curry has cooled down, process it in a blender.
14. Pass through a strainer into the handi.

Bringing it Together
15. Put the pureed curry back on flame and add in the potatoes.
16. Simmer till potatoes are done.
17. Check for seasoning.
18. Transfer curry to a serving bowl. Halve the stuffed potatoes and place with stuffed side up. Garnish with chopped Coriander.
19. Serve hot.

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Lahori Aloo (Potatoes in Onion & Yogurt Gravy)

I have mentioned this before that my wife is a vegetarian and has a fondness for potatoes. Hence, I typically need to work overtime figuring out potato recipes to bring something different for her every now and then. This simple and evergreen recipe was just one of those tried in a hurry for her. You can find variations of the same being served in restaurants involving stuffing potatoes with a paneer (cottage cheese) filling or a moghlai version involving addition of a khus khus and/or cashew paste/coconut paste. I prefer the original version because it is simple to make and yet amazing to taste.

Lahori Aloo

Ingredients:
Baby Potatoes, peeled - 500 gm
Onion Paste - 2 Tblsp
Ginger Garlic Paste - 2 Tsp
Tomato Puree - 200 gm
Yogurt - 1/2 Cup
Turmeric Powder - 1 Tsp
Cumin Seeds - 1 Tsp
Coriander Powder - 3 Tsp
Red Chili Powder - 2 Tsp
Oil - 2 Tblsp
Salt - To Taste

Method:
1. Deep fry potatoes till almost done.
2. Heat oil in a pan and add cumin seeds.
3. As the cumin seeds start to crackle add in the onion paste. Fry till it starts to turn brown.
4. Add in the ginger garlic paste. Fry for 2 more minutes.
5. Mix the red chili powder, coriander powder and turmeric powder with a little water to form a paste. Add to the pan. Cook for 5 minutes.
6. Add in the tomato puree and cook till oil starts to separate.
7. Add in the yogurt and salt.Cook till a coating consistency gravy is formed.
8. Add in the potatoes. Cook till potatoes are done and the gravy has reduced to just coat the potatoes.
9. Garnish with chopped coriander leaves and serve hot with puris.

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Sesame Honey Chili Potato

Sometime back when I was still with the hospitality industry a hugely popular Chinese Restaurant in the capital decided to change the decor, get in new chefs from China and get traditional Chinese cuisine into the menu. Thankfully for them, they still retained some Chinese dishes you find in India in their menu.The desi Chinese dishes remained the best sellers.

Chinese cuisine is a very popular cuisine in India. In my household, we cook Chinese atleast once every 2 weeks and eat out Chinese food every 2 weeks. But the fare we love to eat is so different from authentic Chinese cuisine that it is wrong to term it as one. It should be ideally termed Sino-Indian cuisine. Even this has so many sub varieties, ranging from Punju Chinese like the manchurian, to udipi versions of sweet & sour idli and sichuan dosa. There are even restaurants serving jain versions of Chinese food. A few years back one could even get themselves a pizza with a sichuan chicken or paneer topping. A lot of it has got to do with the Indian love for things fried, crispy and spicy. Nevertheless it sells, it's very popular with the masses and classes and I love it.
I love to eat American Chopsuey and drums of heaven and need to satiate my cravings every third day. My spouse has a similar thing for chili potatoes. Between us we can tell you the best places to have Sino-Indian food in various cities in India. Talking about them, I think I have had the best drums of heaven in Hyderabad in a place called Walden Court. It's a small clubhouse for residents of a society but serves the best drums of heaven. If you can, you must get your way in and sample those. Closer home, the newly opened Mandarin Trail (Noida) has decent fare and great chili potatoes. They are a drier, crispier version, with a great after taste of chili. If you want a more saucy chili potatoes then head 50 kms. out of Noida to Dana Choga in Gurgaon. My better half and I have been going there for the last 13 years to have their chili potatoes and chopsuey, though the chopsuey has gone down in terms of taste, the chili potatoes still rule. The China Club in Gurgaon is another favorite of ours though we haven't gone there for sometime now.For the time being I'll leave you all to try the chili potatoes recipe below. The chopsuey and drums of heaven can wait for another post.

Sesame Honey Chili Potatoes

Ingredients:

Potatoes, cut into thick finger shaped pieces (french fries shape) - 250 gm
Red Chili Flakes - 1 Tsp
Garlic, crushed - 2 Tsp
Salt - 2Tsp
Sesame Oil - 2 Tsp

For Marinade:
Red Chili Sauce - 2 Tsp
Honey - 3 Tsp
Soy Sauce - 1.5 Tblsp.
Vinegar - 1.5 Tblsp.
Tomato Sauce - 2 Tblsp.

For Garnish:
Spring Onions, scallions, chopped- 2 Tsp
Sesame seeds, dry roasted - 2Tsp

Method:
1. Deep fry the potatoes on a medium flame till they are golden brown.
2. Mix all the ingredients for the marinade and add the fried potato sticks to the marinade. Keep for10 minutes.
3. Heat oil in a wok. Add in the crushed garlic and chili flakes. Stir fry for 30 seconds.
4. Add the potatoes along with the marinade and cook on a high flame.
5. Toss the potatoes and cook well on high flame for 5 minutes or till potatoes are almost dry.
6. Arrange on a serving platter and sprinkle chopped scallion and sesame seeds on top.

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Barbeque Pork Chops and Herb & Garlic Mashed Potatoes

The long Independence day weekend was fantastic. It rained all 3 days in Delhi, though intermittently, and the weather was perfect for a cooking outdoors. This was a perfect time for me to take out my latest acquisition, a weber's smokey joe portable grill and head to a nice retreat. 2 days of grilling and having fun with kids has left me totally refreshed. It was also good fun to catch up with some old friends and forget work for sometime.

My friend decided to do Pork Chops on Sunday and it was the last meal before we headed back to the daily grind. It was a simple recipe with Bbq sauce and did not take too much time. I contributed on the side by making up some herb and garlic mashed potatoes.

For trivia sakes, Pork Chops is the favorite food of Homer Simpson (The Simpsons). :)

Bbq Pork Chops

Ingredients:

Pork Chops - 10

Malt Vinegar - 1 Cup

Tomato Ketchup - 1 Cup

Tabasco Sauce - 10 drops

Garlic, minced - 3 cloves

Cloves - 4

Paprika - 1/2 Tsp

Mustard Sauce - 2 tsp

Black Pepper - 2 Tsp

Worcestershire Sauce - 2 Tblsp

Brown Sugar - 2 Tblsp

Water - 1/2 Cup

Sea Salt - 2 Tsp

Olive Oil - 1 Tblsp

Method:

1. Put a pan on flame and add in all the ingredients, except the pork chops.

2. Mix well and let it come to a boil. Simmer for 20 minutes. Allow to cool. The Bbq sauce is ready.

3. Place the pork chops in a large deep bowl. Pour the bbq sauce over the chops. Leave aside in a cool place for 3 hours.

4. Heat the grill. Grill the pork chops over charcoal for 5-7 minutes each side. baste each side with the bbq sauce while grilling.

5. heat the remaining bbq sauce. Serve with the Pork Chops.

Note: You can add in Honey and celery salt if you wish. I did not have them at the place where we were grilling. :)

Herb & Garlic Mashed Potatoes

Ingredients:

Potatoes, peeled & quartered - 2 Kgs

Garlic, peeled & chopped - 20 cloves

Butter - 3 Tblsp

Milk - 3/4 Cup

Parsley, chopped - 1/2 cup

Basil - 1 Tblsp

Chervil - 1 Tblsp

Chives - 1/2 tsp

Black Pepper, freshly ground - 2 Tblsp

Salt - To Taste

Olive Oil - 1 Tsp

Method:

1. Boil the potatoes in a large bowl of water alongwith 7 cloves of garlic, salt and 1 tsp olive oil. Simmer till potatoes are tender.

2. Drain when done and pass the potatoes and cloves through a ricer. (you can mash them whichever way you prefer).

3. Heat butter in a large pan. Add in the remaining garlic. Saute till translucent.

4. Add in the mashed potatoes and milk. Mix well.

5. Add in the herbs and black pepper.

6. Season with salt and Serve.

Note: If potatoes appear too stiff, add in more milk.

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Pan Grilled Basil & Garlic Chicken Breast on a bed of Wasabi Mashed Potatoes

It's the 4th of July weekend and since all my plans of going out got shelved, I hit the kitchen to try something new. I wanted to have grilled chicken breasts and also wanted to make wasabi mashed potatoes. Then this wild idea struck me . . . why not combine the two.
It did not come about without delays and hurdles. Firstly, to figure out if this really translates to something good. This meant giving a call to India and consulting my dear friend Vaneet. Vaneet is a chef and loves to play with flavors and food. I'll probably feature him on the blog someday ...the problem is getting him to cook for the blog. Then came the problem of ingredients. I hit the Target store and found out they have no wasabi. Macy's food court was out of Wasabi too. However, their sushi chef was kind enough to give me some (Actually he gave me quite a bit). Last problem was the sensitive fire alarm in my suite. I didn't want the whole hotel to know I pan grilled some good food. (now Blackberry's camera is not a hurdle anymore ...I have learnt to live with it).
In the end it all came together quite well. I cut the chicken breasts into two initially not knowing if I'll be able to eat the whole thing, but in the end I polished off everything. And by the way, Happy 4th of July.




Pan Grilled Basil & Garlic Chicken Breast



Ingredients:
Chicken Breasts, boned - 2
Basil leaves - 4
Minced Garlic- 3 Tblsp
Red Chili powder - 1 Tblsp
Onions, finely chopped - 1
Black peppercorns, coarsely powdered - 2 Tblsp
Parsley, finely chopped - 2 Tblsp
Cinnamon powder - 1/4 tsp
Olive Oil - 3 Tblsp
Salt - To Taste


Method:
1. Run the chicken breasts with the spices and salt. Leave aside.
2. Finely chop the basil leaves till they almost start resembling a paste form.
3. In a large bowl, combine the finely chopped basil leaves, minced garlic, chopped onion, olive oil.
4. Marinate the chicken breasts in the basil and garlic mixture made above. Leave aside for an hour.

5. Heat the Pan on flame for about 5 minutes.
6. Add in the chicken breasts and grill for about 10 minutes, or till the breasts are done.



Wasabi Mashed Potatoes


Ingredients:
Potatoes, peeled and roughly cut - 3
Milk - 1/2 Cup
Wasabi powder - 1 Tblsp
Butter - 2 Tblsp
Salt - To Taste



Method:
1. Place the potatoes in a pan of water. Add in salt and boil till they are tender.
2. Drain and mash them.
3. In a bowl dissolve wasabi powder into milk.
4. Add this wasabi mixture and butter to the masged potatoes.
5. Mix well with a fork to remove lumps and mix wasabi evenly.
6. Adjust seasoning.

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Bharwan Aloo Chutneywale (Stuffed Potatoes in a Chutney gravy)

The last week has been busy. As my innings in Hyderabad come to a close, almost every day has been a mad rush. Day before,I went to the golf course and then Dheeraj (My golf Buddy) and me decided to catch up on some exciting meal. By the time we got through the meal, it was already 7 PM and I had to go for my farewell dinner which had been organized by my peers. Early next day morning we went to Srisailam and it was a hectic but wonderful trip. We managed to have the Abhishekam done and I could touch and pray to the Jyotirlinga. You cannot imagine the spirituality and calmness it provides. The aura in the sanctum has to be felt. Last night, my managers had organized a farewell dinner. So after driving back to Hyderabad,I straight away headed there. It felt both good & bad to meet them. Bad since I was leaving them and good, for the fact that I was leaving behind a real professional group of folks.
Coming to the recipe, this one's a sure killer. Potatoes occupy a special place in our house given my better half's love for them. This ensures that I am forever scouting for new potato recipes. This one immediately caught my attention.The richly stuffed potatoes, the tangy and spicy gravy all made for a star dish. We made it last to last week, the busy schedule prevented me from posting it earlier.

Bharwan Aloo Chutneywale

Ingredients:

Potatoes, Medium, Peeled and cut into barrel shapes - 750 gm
Paneer, shredded - 120 gm
Green Chilies, minced finely - 4
Ginger, grated - 1 Tsp
Cashewnuts, crushed - 7
Raisins - 15-20
Coriander - 150 gm
Raw Mangoes, peeled & chopped- 30 gm
Mint - 75 gm
Boiled Onion paste - 1 Cup
Ginger-Garlic Paste - 4 Tblsp
Cumin powder - 1.5 Tsp
Red Chili Powder - 1.5 Tsp
Garam Masala Powder - 2 Tsp
Tomatoes, Pureed - 1/2 Cup
Yogurt, whisked - 1.5 Cup
Cashew Paste - 4 Tblsp
Salt - To Taste
Oil - For Deep frying
Ghee - 2 Tblsp

Method:
1. Heat Oil in a Kadhai (wok). Deep fry potatoes till three-fourths done.
2. Remove and cool the potatoes. Scoop out the centre leaving around 1/4' from the sides.
3.Keep Aside.
4. Now prepare the filling by mixing the grated paneer, finely chopped green chillies, grated ginger and crushed cashews & raisins. You can also add in some of the scooped potato after frying it a little & mashing it.
5. Stuff this filling in the potatoes.
6. Put the mangoes, mint and coriander in blender and process.
7. Heat ghee in the kadhai. Add in the boiled onion paste. Stir for a minute.
8 Add in the ginger-garlic paste. Stir for 2-3 minutes or till fat separates.
9. Add in the cumin powder, stir for a minute.
10. Add in the mango-mint-coriander paste and red chili powder. Stir for 30 seconds.
11. Add in the whisked yogurt, a cup of water and mix well. Bring mixture to boil.
12. Lower the heat, add in the potatoes and simmer till potatoes are done.
13. Add in the pureed tomatoes. Stir for a minute.
14. Add in the garam masala and cashew paste. Bring to a boil.
15. Add in the salt and cook for another 3-4 minutes.
16. Serve hot with naan or roti.

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Grilled Masala Aloo Wedges

Entertaining guests at your place can be quite tricky, especially if its the same old regular crowd coming in too often. You cannot repeat your snacks and make it a regular affair wherein all your friends are gonna be laying bets if Seekh Kababs will be featuring on the snacks menu again that evening. You also cannot prepare something so exotic that'll kill you throughout the day in the kitchen or keep you in the kitchen for most of the evening when the party is going on.
The easiest option is too choose a new restaurant each time and order some takeaways or home delivery. Else, you can keep your mind open and have ideas for new dishes flowing in.
My better half loves potatoes. Being a veggie she doesn't have too many options I guess, that too, coupled with the fact that she hates Paneer and Mushrooms. So I need to keep thinking on my toes for new potato dishes as starters. This recipe is one such concoction.

Grilled Masala Wedges

Ingredients:

Potatoes - 5
Ginger Garlic Paste - 2 Tblsp
Gramflour - 50 gm
Cornflour -15 gm
Onion paste - 2 Tblsp
Red Chilli Powder - 1 Tblsp
Garam Masala Powder - 1 Tblsp
Kasoori Methi - 1 Tsp
Yogurt - 1 Cup
Egg - 1 No.
Lemon Juice - 1 Tblsp
Oil - 3 Tblsp
Salt - To Taste

Method:
1. Parboil the potatoes, peel them and cut them into wedges. Keep in salted water.
2. Prepare marinade by mixing all remaining ingredients except oil. (Ensure no lumps are there)
3. Drain potatoes and mix them with the marinade. Keep for 30 mins.
4. Oil a grilling rack and arrange the marinated potatoes on it.
5. Baste with oil and grill till done.
6. Sprinkle with chaat masala and serve with mint chutney.

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Lachhedar Aloo - Tandoori Fare for the vegans

After my ode to butter chicken in my last post, I drift further up north and into the Pakistani territory to bring out some cuisine from there. My grandfather migrated to India after partition and left his house in Sialkot to establish himself in Delhi.

On my different visits to UK and US, one thing that came out very strongly was that a lot of Restaurants serving Indian Cuisine ( they stated so on their billboards and at the entrance - Finest Indian Cuisine) was run by either Bangladeshi's or Pakistani's. So you found eateries with names like 'Jewel of India', 'Taj Mahal', 'Delhi Durbar' owned and operated by people who had never been to the places their restaurants stated to be from.
Quite frankly, I have nothing against them. Overseas, we are all the same, and believe you me I found them extremely hospitable even at their homes, even though I was from another country.
The cuisine from Pakistan is rich in its own right. The different regions still preserve their culinary heritage. One such region in Balochistan.
Balochistan, is the rugged western frontier province in Pakistan. It happens to be the largest province in the country and is named after the Baloch which are Iranian people. Quetta is its capital. Quetta, a name in pashto language translated means 'Fort'. The region is known for its exotic fare of kebabs. Though most if its cuisine is mutton based, I managed to find a dish to excite the vegans.

Lachhedar Aloo

Ingredients:

5 Potato slices disjoined,
1 tsp Amchoor powder
1 Tsp Kasoori Methi
2 Tsp Garam Masala powder
2 Tsp Cumin Powder (Zeera)
3 Tsp Ginger Garlic Paste
1 tsp Oil
Salt
1 tsp Red chilli powder
2 tsp Cheese grated
1 tsp Hung curd
1 tsp Roasted chana powder

Method:

1. Clean and peel potatoes.Slice disjoined. ( Parboil if you are going to grill in Microwave. Takes a long time otherwise)
2. Prepare marination with grated cheese, hung curd, ginger-garlic paste, garam masala, kasoori methi powder, amchoor powder, jeera powder, roasted chana powder, red chilli powder, oil and salt.
3. Add the potatoes to the marinade. Keep chilled for an hour.
4. Take a skewer and skewer the marinated potato one by one and roast it in the tandoor till it turns golden brown.
5. Serve hot with mint chutney.

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Mint Potatoes

This is something I had been thinking of doing for a long time...to cook baby potatoes in chopped mint. The only dilemma being whether I wanted to toss them in mint or have them marinated in mint and then spit roasted. In the end, I kept the spit roast option for a later time.
Thankfully, because this was meant to be an accompaniment to the Ravioli and I wanted something simple. Also, the green color of the dish fully complemented the red color of the ravioli perfectly.
A most important aspect of menu planning is not only to ensure you do not repeat your ingredients in the menu ( 2 potato dishes would have killed the menu), but also to ensure you do not repeat the colors too often.

Mint Potatoes Ingredients:

Baby Potatoes - 10-20
Mint, Chopped Finely, - 1/2 cup
Garlic, Minced - 3 tblsp
Shallots, Finely Chopped - 1/2 cup
Black Pepper, crushed - 2 tblsp
Salt - To Taste
Butter - 10 gm
Lemon Juice - 20 ml
Parsley - 1 1/2 tsp

Method:
1. Par boil baby potatoes. Peel and keep aside.
2. Melt butter in a pan. Add in the minced garlic & shallots.
3. Saute till shallots turn translucent.
4. Add in the baby potatoes. Toss well and cook till done.
5. Add in the mint, black pepper & salt. Mix well. Cook for additional 2 minutes.
6. Add in the lemon juice and toss well.
7. Sprinkle some parsley and take off flame.
8. Garnish with a sprig of mint. Serve hot.

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Taste from the Bengali Household - Aloo Poshto

The very mention of Bengali cuisine brings to mind the rich desserts like sandesh, rossogulla and rajbhog or the simple and tasty fish dishes like machher jhol, yet it is the vegan fare that is as tasty and make for a good meal. Dishes like Aloo Potol, Shukto and cholar dal may not have found its way to many non-bengali households or fancy restaurant menus, but once they do, atleast in our households they gain prominence and become a repeat favorite.
Aloo Poshto is one such dish. Poshto, Short for Poshtodana which is the Bengali name for Poppy Seeds, literally translated means Potatoes with Poppy Seeds.

Aloo Poshto

Ingredients:

Potatoes - 3 No.
Poppy Seeds - 2 Tblsp
Green Chillies - 2 No.
Turmeric powder - 1 Tsp
Mustard Oil - 2 Tblsp
Whole Dry Red Chillies - 2
Water - 1/2 cup
Salt - To Taste


Method:
1. Roast the poppy seeds and alongwith green chillies and a few tablespoons of water, grind it to a smooth paste.
2. Dice the potatoes into cubes. ( 1.5" x 1.5"x1.5" )
3. Heat Oil in a pan.
4. Shallow Fry potatoes till light brown. Drain and keep aside.
5. In the same oil, add whole dry red chillies and turmeric powder. Fry briefly.
6. Add in the poppy seed paste and fry for 4-5 minutes or till oil starts leaving sides of the pan.
7. Add the lightly fried potatoes and mix well.
8. Add water and salt. Stir well.
9. Cook till potatoes are soft and the dish turns a little dry.
10. Serve Hot.

Note: This is also my post for Sandeepa's RCI - Bengal event.

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Bread Pakoras

Resuming blogging after my so called hiatus presented me with a big setback ...Food Blog Desam wasn't updating anymore. You cannot imagine the panic mode that set in...afterall it was through Food Blog Desam that my blog had come out of total anonymity. Thankfully, Taste Of India came up and Sailu arrived like a welcome shower in a summer month. Sailu, thanks a ton !!! ( I Don't know if she'll ever read this, but whomsoever does please pass this on to her :D)

Coming to Bread Pakoras, they used to be the ever favorite snack in my school canteen when I was growing up and I used to really relish eating them. Infact after passing out from school, they were the only thing I missed, more so for I moved to Maharashtra where Wada Pav was more readily available. Over a period of time, I switched loyalties from Bread Pakora to Wada Pav and then to McDonald's Burger.

One fine Sunday morning I had some time on hand, everyone else at home was sleeping and I thought of making this for Breakfast. It felt good to dig my teeth into one of these after a decade.

For those who have never tasted it, you surely have missed something.

Ingredients:
Bread Slices - 6-8
Potatoes, mashed - 2
Red Chilli Powder - 3 tsp
Cheese, Grated - 20 gm ( 1/2 Cup)
Black Pepper Powder - 1 Tsp
Tomato Ketchup - 3 Tblsp
Mint Chutney - 3 Tblsp
Gram Flour - 1 Cup
Salt - To Taste
Oil - For Deep Frying

Method:
Pre-Preparation:
1. Make a batter by mixing gram flour, salt, 2 tsp red chilli powder and water.Ensure there are no lumps.
2. Mix mashed potatoes, grated cheese, remaining red chilli powder, black pepper and salt.

Preparation:
1. Take two bread slices. On one side of one bread slice, apply a little tomato ketchup and spread to coat the side.
2. Layer the mashed potato mixture on the slice evenly.
3. Take the other bread slice and apply mint chutney on it. Spread.
4. Cover the Bread slices such that the Potato mixture in stuffed between the two slices and the tomato and mint spreads hold the breads and potato mix together.
5. Cut the sandwich diagonally into triangles.
6. Repeat for the other slices.
7. Heat Oil in a wok.
8. Dip the sandwiches into the gram flour batter to coat evenly and fry in oil.
9. Remove with slotted spoon.
10. Drain on absorbent kitchen tissue.
11. Serve Hot with Tea and chutney.

Note: Please do not soak in batter for long, else the bread will soak the water in the batter and become soggy and break.

Addendum: This happens to be my entry to the Potato Fe(a)st hosted at Culinary Bazaar. You can read about it here.

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Potato Chops

Ingredients :

6 Medium Potatoes
1/2 tsp Turmeric Chilli Powder
Curry Leaves - Finely Chopped
3 Tblsp Rice Flour ( if you don't have it, learn how to make your own from here )
2 tsp Red Powder
2 tsp Corriander Powder
6 Cloves Garlic - Finely Chopped
Pinch of Hing (Asafoetida)
Salt to Taste
2 Tblsp Oil for shallow frying
1 Fresh Lemon.

Method:
1. Peel and slice Potatoes thickly in a medallion shape.
2. Parboil in water with Salt and turmeric powder.
3. Drain and set aside.
4. Make a paste out of mixing chopped curry leaves, corriander powder, red chilli powder, chopped garlic, hing, rice flour, little oil and water.
5. Apply the paste to the potatoes evenly. Keep aside for 15-20 minutes.
6. On a gridle plate or a pan, apply oil and heat.
7. Place the potatoes on the plate and shallow fry each end for five minutes or till golden brown.
8. Squeeze lemon on the chops and serve hot.

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