POMEGRANATE RAITA
Provided by Nigella Lawson : Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add a squeeze of pomegranate juice from the husks of the seeded pomegranate at the end.
- Stir everything together, and serve in a bowl scattering the reserved pomegranate seeds over as a garnish.
FRENCH POTATO PUREE
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Put the potatoes, whole, in a pot and cover with cold water. Salt the water. Bring to a boil, and simmer until very tender, about 30 minutes, depending on size.
- Meanwhile, drop the garlic, bay leaf, and thyme in a saucepan with the milk, bring to a boil, turn off the heat, cover, and set aside to infuse 10 minutes. Pull out the garlic and herbs, and discard.
- When the potatoes are done, drain them and peel while hot. Put them through a food mill set on the smallest setting over a large pot. Beat in the butter a piece at a time. Bring the milk to a boil and beat it in, splash by splash, until completely absorbed. You are looking for a very soft, fine puree, not unlike baby food! Check the seasonings, and serve.
REALLY CREAMY POTATO PURéE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
- Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
- Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.
POTATO CURRY WITH LIME & CUCUMBER RAITA
This colourful Indian dish with a refreshing yoghurt sauce is great for vegetarians, or try serving to meat eaters with lightly spiced lamb
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan and fry the mustard seeds, chillies and curry leaves until the seeds start to pop. Add the onions and fry until softened and starting to brown. stir in the spices, add the tomatoes and fry for 5 mins. Add the potatoes and stir to coat. Pour in the coconut milk with 200ml water. Bring to the boil and simmer for 20-25 mins, stirring occasionally, until the potatoes are just tender.
- To make the raita, mix all the ingredients together with some seasoning.
- If the curry looks a little too saucy, scoop out the potatoes with a slotted spoon into another dish, then boil the sauce until reduced a little. stir the potatoes back in to heat through, and season well (this curry needs a good sprinkling of salt). serve with warmed Indian bread and a dollop of raita.
Nutrition Facts : Calories 383 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium
POTATO RAITA WITH PURéED GREENS
Number Of Ingredients 8
Steps:
- 1. Boil the potato in lightly salted water to cover until tender, then peel it, and chop it finely. Then, place the cumin in a small nonstick saucepan and dry-roast over medium high heat until they are fragrant and a few shades darker, about 2 minutes. Let cool, then grind coarsely in a mortar and pestle or in a spice grinder. Then, place the yogurt in a large serving bowl mix in the potato.2. In a food processor or blender, process together the spinach, cilantro, and scallions until puréed. Transfer to the yogurt. Add the salt, pomegranate seeds, and half the cumin and mix well. Sprinkle the remaining cumin on top and swirl lightly with a fork, with most of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "potato raita with puréed greens recipes"
GREEN PURIS AND POTATO VEGETABLE WITH CUCUMBER RAITA
From thejamlab.co
Estimated Reading Time 5 mins
POTATO RAITA BATATYA GOJJU - FRAMED RECIPES
From framedrecipes.com
Category SidesTotal Time 5 mins
ALOO RAITA | POTATO RAITA » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
5/5 (5)Total Time 20 minsCategory Side DishCalories 78 per serving
ALOO RAITA RECIPE | POTATO RAITA - FOODIE-TRAIL
From foodie-trail.com
Category Side DishCalories 80 per servingTotal Time 5 mins
RED POTATO AND GREEN BEAN SAUTé - PAULA DEEN
From pauladeen.com
BEST FRENCH POTATO PURéE RECIPE - HOW TO MAKE EXTRA SMOOTH
From food52.com
ALOO RAITA: A HEALTHY AND FLAVOURSOME SIDE DISH - SLURRP
From slurrp.com
POTATO RAITA RECIPES - ALL RECIPES IT IT
From recipesit.com
ALOO RAITA RECIPE (POTATO RAITA RECIPE) | HOW TO …
From mygingergarlickitchen.com
AUTHENTIC LIBERIAN POTATO GREENS | SIMPLE WEST AFRICAN RICE …
From lovepeaceandtinyfeet.com
BAREFOOT CONTESSA | PURéED POTATOES WITH LEMON
From barefootcontessa.com
POTATO RAITA WITH PURéED GREENS: THE BEST POTATO RAITA WITH …
From dvo.com
POTATO RAITA RECIPE. - INDIAN FOOD RECIPES WITH PHOTOS. SECRETS …
From indianfoodsite.com
QUICK PAN FRIED POTATOES RECIPE WITH HARISSA | OLIVEMAGAZINE
From olivemagazine.com
POTATO PURéE RECIPE: 3 TIPS FOR MAKING POTATO PURéE - MASTERCLASS
From masterclass.com
SWEET POTATO LEAVES RAITA – ONEWHOLESOMEMEAL
From onewholesomemeal.com
HOW TO MAKE RAITA 3 WAYS VIDEO | JAMIE OLIVER
From jamieoliver.com
You'll also love