HEALTHIER CREAMY AU GRATIN POTATOES
These potatoes are so creamy, even with reduced-fat cheese and milk. This is a great side dish to a low-fat meat entree. Just add a green salad to complete the meal!
Provided by MakeItHealthy
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.
- Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper.
- Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil.
- Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.
Nutrition Facts : Calories 463.9 calories, Carbohydrate 53.5 g, Cholesterol 62.2 mg, Fat 20.1 g, Fiber 5.4 g, Protein 21.2 g, SaturatedFat 12.1 g, Sodium 840.5 mg, Sugar 8.9 g
VEGAN ALOO BAINGAN (POTATO AND EGGPLANT)
This is another great recipe from Manjula at Manjulaskitchen.com. I urge you to check it out. She has wonderful videos that show you step by step how to make hundreds of delicious recipes. This recipe is gluten-free and sugar-free.
Provided by Ex-Pat Mama
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a deep fry pan over medium-high heat. There should be at least 1 1/2 inches of oil in the pan. Make sure it is quite hot by dropping in a potato piece. If the potato begins to sizzle immediately then the oil is ready. If you start frying too soon the vegetables will absorb the oil and become greasy and unpleasant.
- Fry the potatoes until cooked through, turning several times - about 4 minutes. Remove them with a slotted spoon and drain on a paper towel lined platter.
- In the same manner, fry the eggplant in batches until it is all cooked and draining.
- In a small bowl mix the ginger, chili, coriander powder, turmeric powder, paprika and water to make a paste.
- Heat the tablespoon of water in a large fry pan. Test the heat by throwing in one cumin seed. If the seed crack and begins to sizzle right away, the oil is ready.
- Add the cumin seeds and ginger paste mixture and stir fry until you see the oil beginning to rise to the top of the paste.
- Add in the chopped tomatoes and cook until they begin to reduce. Add the salt. Return the eggplant and potatoes to the pan, reduce the heat to low and simmer for 3 or 4 minutes.
- Sprinkle chopped cilantro over all and serve.
Nutrition Facts : Calories 178.2, Fat 4.2, SaturatedFat 0.6, Sodium 600.1, Carbohydrate 33.4, Fiber 9, Sugar 8, Protein 5.2
AUBERGINE AND POTATO (CURRY)
Originally from a Madhur Jaffrey recipe, this has become a firm family favourite. Vegetarian food can sometimes become "samey" but the way the aubergine dissolves and creates its own sauce makes this simple but spicey dish really special. Serve with white rice with 2 tbs of graated coconut toasted and sprinkled on top. To dress it up for a meal-for-two treat or dinner party, serve with naan bread and yoghurt sauce (recipes included). The rule with the potato and aubergine is, to use about the same volume (not weight as potatoes are heavier) of both.
Provided by Edegales
Categories Curries
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in deep frying pan or wok for about 1 minute, add diced potatoes, stir in until edges go transparent (about 2-3 minutes) and add aubergine cubes. Stir and cook until aubergine squares start to brown.
- Add turmeric, stir, then crush cumin and coriander seeds in mortar or grinder and add, stir in, along with chili pepper, if used.
- Add salt, then about half the water (1 cup), to just cover the aubergine and potato cubes. Squeeze in lemon juice and bury the rind in the middle of the mix (this gives the curry a slightly bitter flavour).
- Cover and simmer for about 20 minutes until potatoes are tender, stirring occasoinally. Add more water as needed to keep mix just covered. Add and stir in curry powder or Garam Masala just before serving.
- Naan bread.
- No Indian meal is complete without this excellent side dish:.
- Make up yeast with hot-to-the-finger water, sugar and a tbs of the flour. Leave to froth up (5-10 mins), meanwhile, put most of the rest of the flour and salt in a bowl, make a well in the centre and add the oil. Rub in with fingertips, then add the yoghurt and stir inches Add the yeast mixture slowly and stir with a spoon handle until the dough makes a ball, then sprinkle on last of the flour to make a firm dough which does not stick to the fingers (you may need to add some more flour at this point to make this happen). The dough does not need to be kneaded, but should form into a well-shaped ball in the hands. Leave to rise for about half an hour in a warm place, then divide into 4 evenly-sized balls. Work each one into an oval of about 4x8 ins with the hand, or using a rolling pin then in turn slap onto a very hot griddle or bottom of a good frying pan. The bread will rise quickly and begin to bubble up. Turn over when it is starting to turn golden underneath, and cook the other side for another minute or so, trying not to burn the tops of the bubbles too much.
- Yoghurt Dressing.
- Add ingredients to the chilled yoghurt, stir inches Serve the Potato and Aubergine curry in a ring of rice, with 1-2 tsp of this dressing in the middle.
- Enjoy!
Nutrition Facts : Calories 807.9, Fat 32.3, SaturatedFat 6.1, Cholesterol 11.3, Sodium 2440.7, Carbohydrate 116.5, Fiber 18, Sugar 14.2, Protein 18.8
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ALOO BAINGAN RECIPE - POTATO EGGPLANT CURRY - VEGAN RICHA
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4.9/5 (15)Total Time 45 minsCategory SideCalories 175 per serving
- Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change color and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.
- Add curry leaves carefully. Add garlic ginger and chili and cook for a minute or until the garlic is golden.
- Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in.
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