OH MY GOD THESE ARE THE BEST POTATOES IN THE COSMOS!
These really are 'THE BEST' potatoes I've had in all these 23 long long years of my life! You have to try these sometime. This is a very easy side-dish to put together. You can serve it with white bread as well. You can pack it for a snack for yourself/a family member by spooning in some of this vegetable on a slice of bread and topping it with another slice. If you have a kid who loves potatoes(I'm thinking of the kid in me in my school days), then, spread a layer of the vegetable on a bread slice and put a layer of Heinz Tomato Ketchup over it and top it off with another slice of bread. You'll love it! I like food with minimal masalas(spices). This is one of my most prized recipes. When you do try these, think of me. We make these at home on the days we are fasting, we make these alot when we are potato crazy:-) I wish this recipe gets alot of good good reviews!!
Provided by Charishma_Ramchanda
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash potatoes under plenty of running tap water.
- Peel them and then cut them into cubes of about an inch in size.
- Put'em in a large bowl and keep aside.
- Now, heat oil in a skillet on medium-high flame.
- When hot, put in the cumin seeds and allow to crackle for 15 seconds.
- Then, add the green chillies and the curry leaves (tear the curry leaves with your fingers before you add them to bring out the best flavour out of them).
- Saute lightly on low-medium flame.
- Now, gently fold in the potatoes and mix well.
- Allow to cook, uncovered, for 5 minutes.
- Add the turmeric powder and salt.
- Mix well.
- Allow to cook, uncovered, for 10 minutes on medium flame, mixing occasionally (every 3-4 minutes).
- Stir in water, then cover with a lid, and allow the potatoes to cook on medium flame till all the water has been absorbed by the potatoes and they are tender and cooked.
- Remember to stir the potatoes while they are cooking, every 5 minutes, to avoid them sticking to the bottom of the skillet (since it will be covered).
- It will take 20-25 minutes for the potatoes to cook.
- Remove from flame.
- Serve immediately (hot) with puris (recipe number: 44025) or with rotis or with rice and yogurt on the side.
- I JUST LOVE THIS, I HOPE YOU DO TOO!
BEST ROASTED POTATOES IN THE COSMOS
Categories Kosher Wheat/Gluten-Free Potluck Potato Kid-Friendly Bake Side Vegan Vegetarian Low/No Sugar
Number Of Ingredients 9
Steps:
- To the 2qts of H2O, add 1oz Salt, Baking Soda and bring to a rolling boil.
- To vigorously boiling H2O, add potatoes. Boil until a knife passes through chunks with ease. 10mins, roughly.
- While potatoes are boiling: In a skillet at medium high heat, add EVO, Rosemary & Garlic. Stir the R&G in the oil until the garlic begins to turn golden brown. 2-3mins. Strain the herb and garlic with and set it aside saving the infused oil.
- Preheat oven to 450F (400F if convection)
- When the potatoes are good and steamed out... add the infused oil, S&P (to taste) and toss them vigorously. Be rough with them. Allow a mashed paste to accumulate on the potatoes. This will begin to resemble a potatoes salad, of sorts. The yum is coming!
- When the potatoes are done, strain them, add them to a large bowl and allow them to steam themselves and expel moisture. 5mins, or until steam subsides.
- Arrange potatoes on rimmed baking sheet(s) making sure there is no bunching. Bake for 20mins.
- After 20mins of baking, flip the potatoes with tongs, spoons, fingers... the best flippin tool you got. Bake them until deep golden brown... another 30-40mins.
- When golden brown and amazing... add potatoes to your serving bowl, dish, platter, slab... add the Rosemary and Garlic you set aside... sprinkle with your fav. fresh herb (parsley, sage, oregano... even mint (trust me!))
- SERVE THEM PUPPIES AND LOVE THEM! They will love you back.
FOOD FOR THE GODS
You'll feel closer to heaven upon tasting this cookie. Makes great giveaways.
Provided by Cookie de Guzman
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Grease and line a 9 x 13 inch pan.
- Combine first 4 ingredients. Take 1/2 cup of flour mixture and dredge the dates.
- Cream butter and sugars until light and fluffy. Add eggs, one at a time, and beat well after every addition. Gradually stir in flour mixture.
- Add dates and walnuts and stir until completely combined.
- Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done.
- Cool on a wire rack for 20 minutes and cut into bars. Wrap individually with foil or colored cellophane wrap.
Nutrition Facts : Calories 289 calories, Carbohydrate 36.8 g, Cholesterol 58.1 mg, Fat 15.4 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 169 mg, Sugar 28.4 g
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