Potato Pie 


Potato pie. 

A very delicious and easy to make baked dish with boiled potatoes mixed with seasoning.

Usually we make it with eggs. But I have made it eggless for my vegetarian friends. Used yogurt instead of eggs.

Our this week’s 92nd #Foodiemonday bloghop theme is yogurt. My contribution is this delicious easy to make potato pie. 

Potatoes are not so bad. Specially boiled potatoes.

Boiled potatoes are naturally rich in vitamins and minerals, particularly potassium, phosphorus, B-complex vitamins and vitamin C. They are low in calories and fat, and their high fiber content helps you feel full. Contrary to popular belief, potatoes are not inherently fattening. 

source

Coming to the recipe. If you are making it for kids add generous amount of cheese with potato mixture. I have used oregano but you can use Indian spices like cumin powder, garam masala powder, chaat masala etc. Follow the method and add spices of your choice. 

Recipe 
Potato – 2 & 1/2 cup, boiled, peeled and mashed 

Yogurt – 1/2 cup + 2 tablespoon 

Onion – 1 large, sliced 

Green chilli – 1 – 2 finely chopped 

Capsicum – 1/2 chopped 

Salt and pepper to taste 

Butter or oil – 2 – 3 tablespoon 

Garlic powder – 1 teaspoon 

Oregano – 1 teaspoon 

Chilli flakes – 1/2 teaspoon, optional 

Lemon juice – 1 teaspoon 

Grated ginger – 1 teaspoon 

Cilantro – 2 tablespoon, finely chopped 

Oregano to sprinkle

Breadcrumbs – 1/4 cup

Mozzarella cheese – 1/4 to 1/2 cup or as much you want

Method 


Grease a pie dish with butter or oil. 

Preheat the oven at 200°.

Heat butter or oil in a pan. Add sliced onion and chopped green chilli. Fry until the onion becomes translucent. 

Add chopped capsicum. Fry until the onion becomes light brown. Remove from heat and keep aside. 

In a large bowl mix boiled, peeled and mashed potatoes, salt, pepper, chilli flakes, yogurt, oregano, lemon juice, grated ginger, cilantro, garlic powder, and fried onion, green chilli and capsicum. You can use Indian spices too if you like. 

Add green chillies and chilli flakes as per your spice tolerance. 

Mix well. Mixture should be soft not runny. 

Taste and adjust salt and pepper. Delicious isn’t it? But wait we have to bake it 😊

You can add 1/2 cup Parmesan cheese too. I didn’t. Add more garlic powder and oregano if require. 

You can add frozen peas, bell peppers etc if you like. 

Pour the mixture into the greased pie dish. 

Level the top with a spoon or your palm. 

Spread breadcrumbs over it. 

Sprinkle generous amount of mozzarella cheese. 

At last sprinkle little oregano all over the pie.

Bake in preheated oven at 200° for 20 – 30 minutes or until the top becomes golden brown.

Serve it as a side dish or enjoy in breakfast.

Watermelon Sandesh 


Watermelon sandesh.

Sandesh is a most popular and delicious dessert of Bengal made with chhena or cottage cheese and sugar or date palm jaggery. 

Sandesh can be made with different flavours. Today I am sharing a very easy recipe with watermelon. Its watermelon season so one more experiment with watermelon 😀

 And if you like watermelon, you will love the taste. 

I have made it very lightly sweet taste with only 4 tablespoon sugar. But you can add one more tablespoon if you like. 

Our this week’s 90th #Foodiemonday bloghop theme is #cheese. This time our fellow blogger Mayuri Patel suggested this theme. Go with any cheese and I have selected cottage cheese. 

You can get some more sandesh recipes here.
Sandesh
Mango sandesh
Keshar pista sandesh
Chocolate coconut sandesh;
Cake sandesh

Steamed sandesh with date palm jaggery or khajur gur 

Orange flavoured steamed sandesh
Chocolate stuffed chocolate sandesh 

I have some moulds.

 Now got some more beautiful mouds from my sister in-law Sandhya Gupta. Thank you so much Sandhya 😊

If you don’t have moulds you can roll it like small balls and make laddu shaped sandesh. 

Coming to the recipe of soft textured delicious watermelon sandesh. 

Recipe 
Paneer or cottage cheese – 1 cup 

Sugar – 4 – 5 tablespoon

Milk powder – 2 tablespoon 

Cornflour – 2 tablespoon 

Chopped seedless watermelon – 1/2 cup

Method 


Grind fresh homemade chhena/paneer or cottage cheese, sugar, watermelon pieces, cornflour and milk powder. Make a smooth paste. 

Use full cream milk to make chhena/paneer or cottage cheese. If you have low fat cottage cheese add 1 – 2 tablespoon ghee or clarified butter. 

Heat a heavy bottom or nonstick pan.

Add the ground mixture. Cook on low flame. Stir continuously. 

When the mixture becomes dough like consistency and leave the sides switch off the flame. I didn’t used cardamom or any flavour to retain the watermelon falavour. You can add 1/2 teaspoon cardamom powder if you like. 

Let it cool down. 

Knead well with your palm to make it smooth. 

Make small balls and give shape with any type of moulds. Or if you can roll it with rolling pin use cookie cutters to give shape. Or you can use your chocolate moulds too. 

Keep the sandesh in refrigerator.

Serve chilled. 

Enjoy………

Banana Butter Masala 


Banana butter masala 

A delicious, rich and flavourful curry made with green or raw banana. 

You don’t like green bananas like me? Don’t worry try this you will love the taste. 

Our this week’s #Foodiemonday bloghop theme is raw banana. My contribution is this banana butter masala. A superbly delicious curry.

I have already shared green or raw banana kofta curry. You can get the recipe here 👇

Banana kofta curry 

When my fellow bloggers decided the theme I have planned to make cutlets. Then thought why not try just like I used to make paneer butter masala. Which I make in the same way but with cottage cheese or paneer. 

And wow its really taste good. You can serve it to your guests or can make it as a party side dish. 

Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Source

I have made the gravy creamy and thick by using cashews. You can add 1 – 2 tablespoon cream too I didn’t. You can use soaked and peeled almonds too instead of cashews. 

Recipe 


Green or raw banana – 5 medium 

Onion – 1 chopped 

Garlic – 3 cloves chopped 

Ginger – 1/2 inch piece chopped 

Tomatoes – 4 medium 

Green cardamom – 3

Cloves – 3 – 4

Cinnamon – 1 inch piece 

Mace or javitri – 2 string
Cashew nuts – 10 – 12

Green chilli – 1 – 2

Cumin powder – 1 teaspoon 

Turmeric powder – 1/4 teaspoon 

Coriander powder – 1 teaspoon 

Kashmiri red chilli powder – 2 teaspoon 

Salt to taste 

Oil – 3 tablespoon 

Butter – 2 tablespoon + 1 teaspoon oil 

For marination 
Salt to taste 

Ginger garlic paste – 1 teaspoon 

 red chilli powder – 1/2 teaspoon 

Pepper powder – 1/2 teaspoon 

Thick curd – 2 tablespoon 

Lemon juice – 1/2 teaspoon 

Mustard oil – 1 teaspoon
Chopped cilantro for garnishing 

Method 



Peel and discard the both ends of bananas.

 

Cut in roundel. Wash and drain the water. Keep on a strainer for 20 – 30 minutes or pat dry. 

Marinate with all the ingredients mentioned under for marination. Keep aside for 30 minutes. 

Heat 2 tablespoon oil in a pan. Add cardamom, cloves, cinnamon, mace, garlic, chopped onions and green chilli. 

Saute until the onion starts to change it’s colour. 

Add cashews and ginger, fry for few seconds. Now add tomatoes. Saute until tomatoes becomes mushy. 

Let it cool down. Grind the mixture into a smooth paste.

Heat 1 tablespoon oil in a nonstick pan. Fry the banana pieces from both sides till becomes light brown. Don’t discard the remaining marination, we will use it later. 

Heat butter and 1 teaspoon oil in a pan. Add the ground mixture. Add cumin powder, coriander powder, turmeric powder and kashmiri red chilli powder. Saute until oil leaves the side. 

Add the fried banana pieces, salt and sugar. Mix well. 

Add remaining marination and water as require to make thick gravy. 

Cover and cook on simmer for 10 minutes or until the banana pieces becomes soft. Add cream if you want. 

Remove from heat. 

Garnish with chopped cilantro and serve with roti or Indian flat bread, paratha  puri pulao or jeera rice.

Enjoy the delicious, spicy and lip-smacking banana butter masala 😊

Egg Korma With Almonds And Coconut Milk 


Egg korma with almonds and coconut milk.

A very delicious and rich egg curry with thick and creamy gravy. If you don’t like eggs you can make this gravy with any vegetables or kofta or vegetable balls.

I love to try different egg recipes. I have already shared some in this blog earlier.

 

 

Egg in mustard and poppy seeds 

 
Egg in yogurt sauce 

 
spicy egg or masala egg 

 
egg biryani

 
Potato stuffed enchiladas 

 
Tomato cilantro egg drop soup 

 
Dimer chop or devilled eggs 

 
Eggs are a well known rich source of protein — an important building block of bones, muscles, cartilage, skin, and blood. The body uses protein to build and repair tissues as well as making enzymes, hormones and other body chemicals. Unfortunately, unlike fat and carbohydrates, the body does not store protein, and therefore has no reservoir to draw on when it needs a new supply. Thus eggs are the perfect sources and a smart food choice for those who reduce their intake of carbohydrates in a bit to lose excess weight.

source 

Our this week’s 86th #Foodiemonday bloghop theme is coconut milk. And my contribution is this egg korma with almond and coconut milk.

Coconut milk and almond gives the gravy creamy texture.

Coconut milk is highly nutritious and an excellent source of vitamins, fibre and minerals.

This egg korma is very easy to cook and super delicious. It goes well with rice and bread both.

Recipe 


Eggs  – 4 – 6, hard boiled

Onion  – 2 medium

Garlic paste – 1 teaspoon or 4 garlic cloves

Ginger  – 1 inch piece

Tomatoes – 3 medium or 2 large, chopped

Oil  – 2 – 3 tablespoon

Green chilli – 2 – 3

Green cardamom  – 3

Cloves – 3 – 4

Cinnamon  – 1 inch piece

Mace or javitri  – 1 string, optional

Almond  – 6 – 7 soaked and peeled

Cumin powder  – 1 teaspoon

Coriander powder  – 1 teaspoon

Turmeric powder  – 1/4 teaspoon

Kashmiri red chilli powder  – 2 teaspoon

Coconut milk  – 1 cup

Water – 1 cup

Chopped cilantro for garnishing

Method 


Peel the hard boiled eggs. Make some slits on the eggs with a knife.

Grind onion, garlic and ginger.

Grind tomatoes, green chilli, cardamom,cloves ,cinnamon, almonds  and mace.

Make a smooth paste and keep aside.

Heat oil in a pan. Fry the eggs in it. When the eggs become golden brown remove from the oil and keep aside.

Add onion, ginger and garlic paste in the same oil. Saute until oil leaves the side.

Add tomato, green chilli, almonds and whole spices paste.

Saute and add salt, cumin powder, coriander powder, kashmiri red chilli powder and turmeric powder. Mix well and saute until the oil leaves the side.

Add coconut milk and water. Stir well and add the eggs.

When it starts to boil cover and cook on simmer for 10 minutes or until you get your desired consistency. Make a thick gravy, Stir occasionally.

Remove from heat. You can add 1 – 2 tablespoon cream. I didn’t.

Garnish with chopped cilantro and serve with hot streamed rice, roti or Indian flat bread, paratha, puri or any bread of your choice.

Enjoy the delicious, rich and creamy egg korma.

Potato With Nigella, Poppy Seeds And Tomato


Potatoes with nigella, poppy seeds and tomatoes.

A very delicious and easy to cook side dish. In West Bengal aloo posto or potatoes with poppy seeds or posto or khaskhas is an all time favourite dish.

Poppy seeds are rich in minerals such as zinc, magnesium and calcium.

And one teaspoon of poppy seeds has 4 percent of the recommended daily intake of both calcium and phosphorus, which combine to form the mineral used to build bones.

source

We usually don’t use tomato in aloo posto or potato with poppy seeds but I have heard about this recipe from my sister in-law Arunima Gupta. It sounds little different and we loved the taste.

Thanks Arunima for this easy and delicious recipe. Everyone loved it.

This post is going to be a part of #Foodiemonday bloghop. And our this week’s theme is #nigella seeds.

The kalonji, or Nigella seeds or black cumin is an interesting spice – when used for tempering, it adds a beautiful aroma to the dishes, and a hint of flavour that you can’t quite nail.
Flavour and aroma aside, the tiny black seed comes with a whole lot of health benefits. It’s loaded with trace elements, vitamins, crystalline nigellone, amino acids, saponin, crude fiber, proteins and fatty acids like linolenic and oleic acids, volatile oils, alkaloids, iron, sodium, potassium and calcium. It keeps your heart healthy.

source

You don’t need much spices to make it. I have used only salt, green chillies, turmeric powder, poppy seeds,tomatoes and nigella seeds or kalonji or black cumin. Kashmiri red chilli powder is optional I have used it to add some colour. You can omit it if you want.

This Curry goes well with steamed rice.

Recipe


Potatoes:- 3 medium

Tomatoes – 2 large chopped

Green chilli – 4-5 or to taste

Nigella seeds – 1/4:teaspoon

Poppy seeds – 1/4 cup

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Mustered oil – 2 tablespoon+ 1 teaspoon

Salt to taste

Water as require

Method


Soak the poppy seeds in hot water for 15 minutes or microwave for 2 minutes with little water. Soaked seeds will grind easily.

Drain and grind the poppy seeds with 2 green chillies. You can add more chillies if you want your curry hot. You can add little water. Make a smooth paste and keep it aside.

Peel and slice the potatoes. Wash well.

Heat 2 tablespoon mustard oil in a pan. Add nigella seeds or black cumin or kalonji and chopped tomatoes. Saute until the tomatoes becomes mushy.

Now add the potatoes, salt and turmeric powder. Fry until it dried up completely.

Add enough water to boil the potatoes. Cover and cook until the potatoes becomes tender. Let the water dried up.

Add the poppy seeds and green chilli paste and kasmiri red chilli powder. Red chilli powder is optional. I have added it to bring some colour. You can omit it if you want. Saute for a minute.

Add water to make a thick gravy. You can make it dry too. It will be delicious in both ways. But don’t make it runny.

Cook until you get your desired consistency. Add some more slit green chillies and 1 teaspoon mustard oil. Mix well and switch off the flame.

Serve with hot streamed rice or any kind of bread or paratha or puri or luchi.

Enjoy……..

Beetroot Rice Or Pulao And Raita 


Beetroot rice or pulao.

A very flavourful and delicious comfort one pot satisfying meal. 

And beetroot made this rice super healthy. 

Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants. And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.

And you will get a natural lovely colour rice with beetroot. 

This post is going to be a part of #Foodiemonday bloghop hot/cold rice recipe theme. My contribution is this easy, healthy and delicious beetroot rice or pulao. 

I have made it with green peas. You can use fried cashew nuts or any dry fruits of your choice. If you want to make it non vegetarian add hard boiled eggs, boiled and shredded chicken or mutton. 

Sharing a beetroot raita recipe too. This raita goes well with beetroot rice or pulao. 

Recipe 


Rice – 1 cup

Beet – 1 peeled and grated 

Green chilli – 1 – 2 finely chopped 

Ginger – 1 inch piece grated 

Garlic – 4 – 5 cloves crushed or finely chopped 

Onion – 2 sliced 

Lemon – 1

Green cardamom – 4

Cloves – 4

Cinnamon – 1″ piece 

Mace or javitri – 2 string 

Star anise – 1

Kababchini or cubeb – 4

Cumin seeds – 1 teaspoon 

Bay leaf – 1

Cumin powder – 1 teaspoon 

salt to taste 

Black pepper powder – 1 teaspoon 

Garam masala powder – 1/2 teaspoon, optional 

Turmeric powder – 1/4 teaspoon 

Green peas – 1 cup 

Cilantro – 1 cup chopped 

Mint leaves – 1/2 cup chopped

Oil or ghee/clarified butter – 2 tablespoon
Water – 1 & 1/2 cup 

Method 



Wash and soak the rice for 15 minutes. 

Crush cardamom, cloves, cinnamon, mace, star anise and Kababchini or cubeb in a mortal pastel. 

Heat 2 tablespoon clarified butter/ghee or oil. I have used 1 tablespoon oil and 1 tablespoon ghee. 

Add bay leaf, crushed whole spices and cumin seeds. Let the seeds crackle. 

Add sliced onions and garlic. Fry till the onion becomes brown. 

Add grated ginger and chopped green chilli. Saute for few seconds. 

Add grated beetroot, salt, chopped cilantro, mint leaves and all the spices. 

Saute till the mixture dried up completely. 

Now add the drained rice. Mix gently. 

Add green peas, water and juice of 1 lemon. Mix well. You can add fried cashew nuts or any dry fruits of your choice. 

Close the lid. Switch off the flame after 1 whistle. 

Don’t open the pressure cooker immediately. Wait for the pressure to go down naturally. 

Open the lid. Fluff the rice gently.

Serve it with healthy and yummy beetroot raita. 

Recipe of healthy and nutritious raita


Curd – 1 cup

Grated beetroot  – 3/4 cup

Cumin (dry roasted and powdered) 1/2 teaspoon 

Rock salt – 1/2  teaspoon 

Chopped coriander leaves – 1 teaspoon 

Salt to taste 

Red chilli powder – 1/4 teaspoon 

Black paper powder – 1/2 teaspoon 

Sugar – 1/4  teaspoon  ( optional) 

Method 



Peel and grate the  beetroot.

Mix with coriander leaves, rock salt, Cumin powder, salt, chilli powder and black paper powder. Add beaten curd and mix well. Serve chilled. 

You can add some chopped capsicum and onions to give little crunchiness but its optional. 

Serve chilled, delicious and colorful raita with hot beetroot rice or pulao. 
Or enjoy the healthy and delicious rice with any raita or chutney.

Savoury Potato Cake 

Savoury potato cake.

A basic recipe of potato cake I have found in a old Bengali cookbook of Bela Dey 

I bought this book from Kolkata a long time ago. That was my first Kolkata visit after marriage. And I wanted to learn some fish dishes. In Bengali family fish is a staple food. And that time I have no idea about cooking fish :mrgreen:

So I have to search for some authentic recipes. Bought this book with lots of other books from my favourite place in Kolkata College Street book market. A must visit for book lovers. 

This book is a collection of many Indian and continental recipes. And my culinary journey started with this lovely book. 

When my fellow bloggers decided to make something from cookbook , this old book comes in my mind first. Yes, its too old, over 30 years but the recipes are all time favourite. 

This post is going to be a part of 80th #Foodiemonday bloghop #cookbook theme. Its difficult to select one recipe from such a vast collection. 

I am sharing a basic recipe of potato cake. The recipe need only potatoes, refined flour/maida, salt, milk and butter.

 I have added some cilantro, black pepper and oregano for flavour. You can use 2 – 3 eggs, boiled minced mutton or chicken, fried onions, garlic powder, green onions or cheese in it. Add spices of your choice. Italian herb or Indian spices everything will go well with this. You can sprinkle cheese on the top. 

Recipe 


Potato – 4

Refined flour/maida – 2 tablespoon 

Butter – 1 tablespoon 

Milk – 2 – 3 tablespoon 

Cilantro – 2 tablespoon chopped 

Salt and black pepper to taste 

Oregano – 1/2 teaspoon optional 

Oil for greasing 

Breadcrumbs to sprinkle 

Method 


Boil the potatoes in enough salted water. 

Peel and mash well. You can grate it too. 

Add salt, black pepper, melted butter, oregano and refined flour/maida. Mix well and add milk to make a smooth lump free dough.

You can use green onions, 2 – 3 eggs,  boiled minced meat, cheese, fried onions, garlic powder and any spices of your choice. Whether its Italian herbs or Indian spices. Make as per your taste and enjoy. 

You can make it on pan too. For pan frying, grease a nonstick pan. Place a round mould on it. I have made some in this way and used round cookie cutter. 

Now sprinkle little breadcrumbs. Fill the mould with potato mixture. Press and flatten top with a spoon. 

Remove the mould gently and make all the cakes in this way. Let it  cook on medium flame. Flip and cook the other side too. 

Or line with parchment paper or grease a baking tray. And make the cakes with the help of a mould just like mentioned the process for pan. Sprinkle breadcrumbs and butter or oil over it. Shallow fry or bake in preheated oven at 200° for 10 – 15 minutes or until the colour becomes brown. 

I have used muffins pan to make it. Some on tray and rest in muffin pan. 

Preheat the oven at 200°. Grease the muffin moulds with butter or oil. Sprinkle little breadcrumbs. Pour potato mixture in the muffin moulds. Press and flatten the top with a spoon. Sprinkle breadcrumbs and butter or oil over it. You can sprinkle shredded cheese too. 

Bake at 200° for 10 – 15 minutes or until the colour becomes brown. 

Serve hot with any sauce. 

Happy baking 🙂