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.

Gazpacho Or Cold Soup 

Gazpacho 

In this hot weather we want some no cook dishes, right? 😀

Yes we enjoy smoothies, cooler, mojito and different types of fruit juice and mocktails in this season. 

Now what about some refreshing  chilled, yummy and healthy soup made of raw vegetables and fruits. Nothing is better than a bowl of gazpacho in summer. Some crisp toast and a bowl of chilled no cook soup, perfect dinner for summer. 

Gazpacho is a Spanish cold soup made of raw vegetables.

You can get one more cold soup recipe here.

Our this week’s 91st #Foodiemonday bloghop theme is #20minutes recipes. My contribution is this chilled, refreshing, healthy and yummy gazpacho. 

If you have all the ingredients in your pantry  you can make it in a jiffy. Just chop and blend. Keep it in refrigerator and serve chilled or add some ice cubes. 

Instead of sugar I have used grapes and watermelon. Fruits made the soup delicious and healthy. And both are easily available in this season. I have used almonds to give a creamy texture. 



Recipe 



Chopped tomatoes – 3 cup 

Cucumber – 1 small peeled and chopped 

Onion – 1 small chopped 

Garlic – 1 clove chopped 

Capsicum – 1 small chopped 

Seedless watermelon cubes – 1/4 cup 

Grapes – 1/4 cup

Chopped cilantro – 1/4 cup

Vinegar or lemon juice  – 2 tablespoon 

Almonds – 1/4 cup soaked and peeled 

Olive oil – 1 tablespoon, optional 

Salt and pepper to taste 

Chopped tomato, cucumber, onion and cilantro for garnishing



Method 


Taste the chopped cucumber. It shouldn’t be bitter. 

Combine all the ingredients. Blend in a mixer grinder. 

I have made it smooth but you can keep it little coarse if you like. 

I have used vinegar, you can use lemon juice too if you don’t like vinegar. 

Taste and adjust salt, pepper and vinegar or lemon juice if require. Drizzle olive oil. I didn’t. 

Garnish with chopped cilantro, tomato, cucumber and lemon wedges. 

Keep in refrigerator and serve chilled. Or you can add some ice cubes if you want to serve it immediately. 

Serve with crisp toast. 

Enjoy the delicious, refreshing and chilled gazpacho or cold soup.

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.

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.

Rajasthani Gatta Curry Or Gatte In Shahi Gravy 


Gatta curry or gatte in shahi gravy. A very delicious and no onion garlic curry from Rajasthan. 
Our this week’s 78th #Foodiemonday bloghop theme is regional cuisine. And I have chosen Rajasthan. The state known as the land of Maharajas. This princely state is famous for it’s vibrant culture and rich heritage.

Rajasthan is well known for it’s vast array of savouries and sun-dried snacks. The delicious curries of this state are based on gram flour or pulses. Spices, dry fruits and curd are mainly used in the Rajasthani delicacies.

Rajasthani gatta curry or gatte ki subzi is a vegetarian dish made of steamed or boiled besan/chickpea flour dumplings in a spicy and tangy yoghurt based gravy. A very popular dish of this state.

Recipe 


For gatte


Besan/chickpea flour – 1 cup

Curd – 1 tablespoon 

Chopped cilantro – 1 tablespoon 

Turmeric powder – 1/4 teaspoon 

Green chilli – 1 – 2 finely chopped 

Oil – 1 tablespoon 

salt to taste 

Oil for frying the gatte 

For gravy 


Curd – 1 cup 

Besan/chickpea flour – 1 tablespoon 

Slit green chilli – 1 – 2

Cumin seeds – 1/2 teaspoon 

Sarson or mustard seed – 1/4 teaspoon 

Saunf or fennel seeds – 1/4 teaspoon

Hing or asafoetida – 1/4 teaspoon 

Bay leaf – 1

Green cardamom – 2 crushed 

Cinnamon –  1″ piece crushed 

Cloves – 2 crushed 

Curry leaves – 2 – 4

Turmeric powder – 1/2 teaspoon 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Chilli powder – 2 teaspoon 

Garam masala powder – 1/2 teaspoon 

Khoya/mawa – 1 heaped tablespoon 

Oil – 2 tablespoon 

Chopped cilantro – 2 tablespoon 

Fried cashew nuts for garnish 

Method 


In a bowl mix besan/chickpea flour, curd, salt, turmeric powder, oil, chopped cilantro and green chilli. Make a firm dough. Add little water if require. You can use a pinch of soda or baking powder. I didn’t. 

Divide the dough into 4 equal parts. 

Shape each part into long cylindrical roll. The dough will be sticky. So take little oil in your palm and then shape the rolls. 

Keep the rolls aside for 10 – 12 minutes. 

Boil enough water to cook the rolls. Add the rolls gently in the boiling water. Boil for 8 – 10 minutes or until they float on top. Remove the rolls from water. 

Don’t discard the remaining water, we will use it to make gravy. 

Cut the rolls into 1/2 inch long pieces and fry them in  oil. Keep the fried gatte aside. 

Mix curd and 1 tablespoon besan/chickpea flour. Beat well to make a lump free smooth mixture. Add 1/4 cup water and beat again. 

Heat oil in a pan. Add bay leaf, cumin seeds, mustard seeds, fennel seeds or saunf, curry leaves, asafoetida or hing, crushed cardamom, cinnamon and cloves. 

Let the seeds crackle and add khoya/mawa. Saute for few seconds on low flame. Add all the spices and mix well. Saute till oil leaves the sides. 

Add curd and besan/chickpea flour mixture, remaining water of boiled gatte, salt and 1 cup water. Let the mixture boil, stir continuously. Cook on low flame for 10 minutes. 

You can add more water if require to make a semi thick gravy. 

Now add the fried gatte. And boil again for 5 – 6 minutes. 

Gatta curry is ready. Garnish with chopped cilantro and fried cashew nuts. 

Serve hot with steamed rice or roti or Indian flat bread.

Stir Fry Black Rice (By Alka Jena) 


Black rice stir fry a guest post by Alka Jena. 

Black rice is quite popular in Asia. The black rice has a texture similar to brown rice, but with a more prominent nutty flavor. The dark color of the rice is due to the un-milled rice grain, which leaves a dark husk. It is this outer layer of bran that sets black rice apart from other types of unpolished rice. This dark husk contains a special phytonutrients, called anthocyanins which is responsible for the reds, blues, purples, and magenta colours found in blueberries, grapes etc.In ancient China, Black Rice was known as “Emperor’s Rice”, and it was reserved exclusively for Chinese Royalty. Since black rice was quite rare, and for this reason it is known as “forbidden rice” also.

Thanks a lot Alka Jena for taking out your time and coming up with this amazing recipe post.

My friend Alka Jena is a very talented Blogger, Photographer, Food Stylist, Recipe Developer and the driving force behind her blog. In her blog she share her passion for home cooked food which she capture through her lenses. She is a self-taught cook and a Photographer who try to create magic with everyday cooking.

Check out her blog for this Stir fry black rice recipe and many more delicious recipes

Culinary Express

Now coming to the recipe A Stir fry is one of her  favorite kind of recipes which is a kind of comforting meal . So for this stir fry, she used black rice, carrots, brocoli, peas both green and black eyed along with pear and pomegranate. You can find different textures like the softness from carrots and chewy from black rice. The Pear and Pomegranate adds a kind of sweetness to the dish. This is a powerhouse of nutrients from all the vegetables and black rice.

Visit her blog for the detailed recipe

Black Rice Stir Fry 

Matar Kofta Or Green Peas Dumplings In Gravy 


Matar kofta.

Green peas dumplings in rich tomato based gravy. One more no onion garlic recipe.

Matar or green peas are easily available in this season. And nutritious low calorie green peas are rich source of vitamins, minerals, antioxidant and folic acid.

We use this to make different dishes like nimona etc. And it mix well with all the other vegetables.

You can make delicious stuffing with it for kachodi, paratha etc. Mix it with potato, cauliflower or any other vegetables it makes the taste better.

This post is going to be a part of 74th #Foodiemonday bloghop theme #Peas.

My contribution is this peas or matar kofta. Delicious spicy peas dumplings in rich tangy tomato based gravy. I have made it without onion garlic but you can use onion garlic if you like. I have already shared some no onion garlic recipe earlier.

These peas dumplings with gravy goes well with pulao, paratha, roti or Indian flat bread. Tomato based gravy is flavoured with cardamom, cinnamon, cloves and mace. And almonds gives the gravy a creamy texture. I didn’t use cream in it but you can use If you like.

Recipe 


For kofta or dumplings 


Grean peas – 1 & 1/2 cup

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cumin – 1/2 teaspoon

Mustard oil – 2 tablespoon

Hing or asafetida – a pinch

Cumin powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon optional

Salt to taste

Sugar – 1/4 teaspoon

Oil for shallow fry or deep fry

Rice flour – 2 tablespoon for binding

For gravy 


Tomato – 3 medium

Ginger – 1 inch piece

Green chilli – 1 – 2
Almonds – 12

Cardamom – 3

Cinnamon – a Small stick

Cloves – 3

Mace or javitri – 1 string

salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon

 

Method 



Grind the green peas with green chilli and ginger.

Heat 2 tablespoon mustard oil in a nonstick pan. Add cumin seeds and let it crackle, add the hing or asafetida. Now add the ground mixture with salt, sugar and dry spices. Mix and saute till the mixture dried up completely and raw smell goes away.

You can add 1 chopped dry red chilli if you like it hot. I usually add red chilli when I make it for kachodi stuffing. Yes you can use this mixture as a stuffing for kachodi or paratha too.

 

 

received_1248085911904154.jpeg
Photo credit Divya Rai

 

 

Taste and adjust the seasoning.

Let the mixture cool down. Add 2 tablespoon rice flour and mix well. You can use besan/chickpea flour or corn flour or refined flour/maida too  instead of rice flour. Make small balls out of it.

Fry the balls. I have shallow fried but you can deep fry too. Or use your appe pan to fry it in very little oil.

We don’t have to make them brown just fry them lightly.

Keep the fried balls aside.

For gravy soak the almonds in hot water or microwave with little water for 2 minutes. You can use cashew nuts if you like. Peel and grind with tomatoes, green chilli, ginger, cardamom, cloves, cinnamon and mace or javitri. Make a smooth paste.

Heat oil in a pan. Add the ground paste. Saute till oil leaves the sides. Add salt and all the dry spices. Mix well. Saute till oil leaves the sides.
If you are using onion and garlic boil 1 chopped onion and 3 – 4 garlic. Grind to make a smooth paste. And fry in oil before adding tomato paste.

Add water to make a thick gravy. When it starts to boil reduce the flame. Cook on low flame for 7 – 8 minutes. Stir occasionally.

You can add 1 – 2 tablespoon cream at this stage. I didn’t.

Arrange the balls on a serving bowl. Pour the hot gravy over it.

Serve hot with pulao, puri, paratha or roti or Indian flat bread.