Baked Stuffed Potatotes

Ingredients

3-4 Medium sized potatoes

For Stuffing: 

2-3 tablespoon Olive Oil

1 Onion

2 Tomatoes

Coriander Powder

Red chili powder

1 teaspoon Tomatoes Sauce

2-3 Basil Leaves

Coriander Leaves

¼ cup water

Salt

Pepper

Cheese for toppinng

Flavored Oil

4-5 tablespoon Extra Virgin Oil

4-5 Basil Leaves nicely chopped

2 teaspoon Dry Oregano

3 teaspoon Paprika

Salt & Pepper for seasoning

6 Cloves Garilc

Mix all ingredients and keep it aside

Baked Potatoes

Wash Potatoes and pat dry them ( Don’t peel the skin)

Prick it couple of times with fork. Rub over the flavored oil over the skin of potatoes

Wrap each potato with one clove of garlic in foil and place in baking/cooking tray

Place the tray in center track position and bake @ 200 C for  40-45 min

Remove the potato, open the foil and run a knife to disjoint potato into two equal halves

Brush the flavored oil on insides of potato and place in oven for 10 min @ 180⁰ C

Scoop out the insides with Knife which will be used for stuffing mixture

Stuffing Mixture

Heat oil in pan add dry oregano and onion, cook until turn brown, add tomatoes & basil leaves along with other spices and then add water. Adjust seasoning as per your taste

Cook on low flame until mixture turns into paste . Now add  potatoes, coat it nicely all over the mixture and  cook for 10-15 min .( Add water if mixture becomes too dry)

Mix coriander in the mixture.

Place the stuffing in each potato shell and sprinkle cheese over it. Place it oven and broil / grill for 5 min @ 200⁰ C till cheese is nice & golden brown

Drizzle Extra virgin Olive Oil over it and serve hot

Potatoes Pancakes with Roasted Vegetables

Ingredients:

2-3 Potatoes Boiled  & Mashed

Semolina for Coating

Vegetable Oil for Frying

Roasted Vegetables:

1 Onion thinly sliced

2-3 Spring Onion thinly sliced

1-2 Clove Garlic

Flavored Oil:

3-4 Tablespoon Olive Oil

2 tea spoon Paprika

1 Pepper

1 tea spoon Dry Oregano

1/2 teaspoon Garlic Powder

Salt 

Mix all the above ingredients of mixture well and  coat it thoroughly to vegetables

Method;

Place the vegetables on roasting tray and roast it for 20 - 25 min @ 180⁰ C till they turn brown

Mix roasted vegetables nicely with potatoes form  small pancakes coat it with semolina and shallow fry both sides till turn brown

Serve hot with fresh salad

Eggless Pancakes

Ingredients:

1 Cup Plain Flour

1/2 Tea spoon Baking Powder

1/4 Cup Castor Sugar ( Alternatively: Give sugar 2-3 pulse in mixer). Adjust the sweetnees as per your taste

1/2 Small Banana

1/2 Cup Milk

1/4 teaspoon Vanilla essence

1 teaspoon Vegetable oil

Unsalted Butter for cooking

* In case using self-raising flour baking powder not required

Method:

Mix all dry ingredients

Blend banana & milk in mixer add to the mixture along with Vanilla essence & Oil

Mixture should be coarsely mixed, dont over mix it else cakes will not puff

Lay the mixture over nonstick pan and spread it evenly. Cook it in both sides while using  butter

Don’t over press it while cooking

Serve Hot with fresh fruits

Chickpeas Pancake and Fresh Salad

Ingredients:

1 cup boiled  & mashed chickpeas

1 teaspoon Paprika &1/2 tea spoon dry oregano

1 teaspoon Coriander powder

Coriander leaves, Rock Salt (to taste)

Mix all ingredients and roll the mixture into small pancakes

For Batter & Coating:

2 table spoons corn flour

Cold Water (4 -5 table spoons)

Breadcrumbs

Add cold water in cornflour and mix it well to form batter. Dip the pancake in the batter and roll over bread crumbs

Heat oil in pan and deep fry pancakes until they turn golden brown

Remove excess oil from pancakes with tissue papers

For Salad:

Carrot & Onion finely sliced

Brocolli, Tomatoes, Parsley & Coriander

For Dressing:

Extra Virgin Olive Oil

Lime Juice

Pepper & Paprika as per your taste

Salt

Mix all ingredients for dressing and beat it nicely, pour the dressing over salad

Serve Hot - Chickpea Pancakes with Fresh Salad !

Mom's Recipe - Jeera Poori & Tossed Peas

Ingredients:

1 Cup - Wheat Flour

Salt to taste

1 tea spoon - Cumin Seeds

½ tea spoon - Red Chilli Powder

Method:

Add jeera, pinch of salt, chilli powder and mix thoroughly, add water little by little to the dough until it comes together into pliable dough. 

Knead it well (it should be harder than normal chappati dough)

Make small balls out of dough. Roll it out into small circles with thin-medium thickness.

Heat oil in frying pan – Make sure that oil is not too hot. Drop the poori into the oil

While the poori is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface. Fry it on both sides till it becomes evenly golden yellow.

Remove the pooris into a tray with paper towel to drain off oil

Tossed Peas:

Ingredients:

1 cup Peas

2 teaspoon Mustard Oil/ Vegetable Oil

1 Onion, 1 Garlic clove, 1Green chilli, Ginger, 1 teaspoon cumin seeds, 1 tea spoon Coriander Powder

Method:

Heat oil in pressure cooker, add garlic & wait till it turns light brown, add cumin seeds, green chilies, grated ginger & onion - Fry it for 2-3 minutes, toss over coriander powder & salt to taste. 

Now add peas, 1/4 cup water and pressure cook for 5 min

Garnish with Coriander and serve Hot with Pooris

Beat The Heat

Ingredients:

Pulp of 2 Raw Mangoes (Pressure Cooked)

½ cup of ripe mangoes

1 cup Mandarin/Orange Juice

1 cup of Mint Leaves

2 Lemons

Castor Sugar as per your taste

Rock Salt

1 tea spoon roasted cumin seeds (Powdered)

2 glass of water & Ice cubes

Method:

Add all Ingredients (except water & Ice) and Squeeze lemon Juice in Mixer and Grind it to paste

Now add Water & Ice and give it another whip in mixer

Serve Chill

Spaghetti with Tomatoes & Basil Sauce

Ingredients:

400g Spaghetti (Cook Spaghetti in plenty of Salted Water for 7-8 min and drain in cold water)

1 - Onion, Celery, Leeks, Bell Peppers (Mixture of Red, Green, Yellow), Broccoli

½ cup water, 1-2 cloves garlic

5 Tomatoes (Deseeded & Diced), 10- 12 basil leaves

½ tea spoon Dry Oregano

3-4 Olives

Extra Virgin Olive oil

Method:

Put Tomatoes, Onions, Basil & Celery in pan and cook till it becomes watery and softens into mixture

Remove skin of tomatoes from the mixture and blend it into puree with dash of olive oil

Heat Olive Oil( normal), add garlic, leeks, tomato mixture & cook it for 5-6 min on low flame

Add all other vegetables and water let it be on low flame till mixture reduces

Mix the spaghetti with sauce and cook it for 1-2 min

Garnish with Cheese and serve hot