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Any potato based vegetarian recipe?
any cuisine?
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August 28, 2009 04:46 AM
grandma's recipes
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Here is our favourite dish at home .
Alu ki roti
---------------
1 kg whole wheat flour
500g potatoes
2 onions
4 green chillies
1/2 bunch coriander leaves
1 small piece ginger
1 tsp coriander seeds, roast and ground
1/2 tsp freshly ground black pepper
1 tsp pomegranate seeds
salt to taste
Method:
-------------
Chop onions, green chillies, coriander and garlic finely. Boil potatoes, peel and chop. Heat a little ghee in a pan and fry the onions till brown. Add all the remaining ingredients,including potatoes and remove from the fire. Cool and mash coarsely with a fork.
Knead the flour with a little water and pinch of salt. Make equal portions from the dough. Also make eight equal portions of the potato stuff.
Roll out into the size of a puri, place stuffing in the center and cover, bringing the edges over. Roll into a ball in the palm of the hand, flatten and roll out again as thin as possible. Heat a griddle(tawa) and fry on both sides just like plain paranthas.
Serve with any pickle and curd.
Note : see thar the stuffing does not have any lumps.
The stuffing above can be used as stuffing or side dish for plain dosas(pancakes) also.
Potato dosa:(another method)
---------------------------------------------
250g Potato
50g flour
1 tbsp ghee or butter
salt to taste
Boil and skin the potatoes. Mash them well and mix with butter, flour salt and enough water to make a smooth batter. Make round dosas(pancakes) on a hot greased tava roasting both sides.
Source(s):
Alu ki roti
---------------
1 kg whole wheat flour
500g potatoes
2 onions
4 green chillies
1/2 bunch coriander leaves
1 small piece ginger
1 tsp coriander seeds, roast and ground
1/2 tsp freshly ground black pepper
1 tsp pomegranate seeds
salt to taste
Method:
-------------
Chop onions, green chillies, coriander and garlic finely. Boil potatoes, peel and chop. Heat a little ghee in a pan and fry the onions till brown. Add all the remaining ingredients,including potatoes and remove from the fire. Cool and mash coarsely with a fork.
Knead the flour with a little water and pinch of salt. Make equal portions from the dough. Also make eight equal portions of the potato stuff.
Roll out into the size of a puri, place stuffing in the center and cover, bringing the edges over. Roll into a ball in the palm of the hand, flatten and roll out again as thin as possible. Heat a griddle(tawa) and fry on both sides just like plain paranthas.
Serve with any pickle and curd.
Note : see thar the stuffing does not have any lumps.
The stuffing above can be used as stuffing or side dish for plain dosas(pancakes) also.
Potato dosa:(another method)
---------------------------------------------
250g Potato
50g flour
1 tbsp ghee or butter
salt to taste
Boil and skin the potatoes. Mash them well and mix with butter, flour salt and enough water to make a smooth batter. Make round dosas(pancakes) on a hot greased tava roasting both sides.
grandma's recipes
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August 28, 2009 04:28 AM
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Are you looking for a main course or just a vegan potato recipe? Here's one of my favorite breakfast recipes. I use fresh potatoes, diced and cubed. If you do not eat eggs, you can replace it with mushroom, broccoli or egg plant.
Crockpot Breakfast Casserole Recipe
1 32 oz bag of frozen southern style hashbrown potatoes
1 lb of bacon cut into pices, fried and drained
1/2 cup dieced onions
3/4 lb cheddar cheese diced
1 dozen eggs
1 cup milk
1/2 tsp dry mustard
salt & pepper
Layer the frozen potatoes, bacon, onions, and cheese in the crockpot in two or three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture. Cook on low for ten to twelve hours.
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Crockpot Breakfast Casserole Recipe
1 32 oz bag of frozen southern style hashbrown potatoes
1 lb of bacon cut into pices, fried and drained
1/2 cup dieced onions
3/4 lb cheddar cheese diced
1 dozen eggs
1 cup milk
1/2 tsp dry mustard
salt & pepper
Layer the frozen potatoes, bacon, onions, and cheese in the crockpot in two or three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture. Cook on low for ten to twelve hours.
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August 28, 2009 07:46 AM
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Creamy Tomato and Dill Soup (Vegan)
* 2 servings (as a main with bread)
o 1 tbsp olive oil
o 50g diced carrot
o 50g diced celery
o 1 small onion, diced
o 2 cloves garlic, minced
o 1/4 cup beer
o 1 tsp tomato paste
o 1/4 cup water
o 400g tinned tomato
o 1 tsp dried basil
o 1/2 tsp oregano
o 1/2 tsp marjoram
o Salt, to taste
o 1/2 tsp agave nectar (optional)
o 1-2 tbsp dried dill
o 1-3 tbsp soy cream (optional)
1. Sweat the celery, onion, and carrot in the olive oil for about 10 minutes or until soft. Add the garlic at this point and cook a further minute or so until fragrant before. Pour the beer in and continue to stir until most of it has cooked in and evaporated (a couple of minutes) before adding the tomato paste, tinned tomato, and water.
2. Stir in the herbs and salt to taste, along with the agave nectar, and leave covered to simmer over a low heat for 20-30 minutes.
3. Remove from the hob/stovetop and allow to cool for a little while before blending to a smooth soup. During the blending process add half of the dill.
4. Return the soup to the burner and heat over a low heat until ready to serve. About 5 minutes before serving, add the remainder of the dill and also the cream, if using.
Now enjoy the soup
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* 2 servings (as a main with bread)
o 1 tbsp olive oil
o 50g diced carrot
o 50g diced celery
o 1 small onion, diced
o 2 cloves garlic, minced
o 1/4 cup beer
o 1 tsp tomato paste
o 1/4 cup water
o 400g tinned tomato
o 1 tsp dried basil
o 1/2 tsp oregano
o 1/2 tsp marjoram
o Salt, to taste
o 1/2 tsp agave nectar (optional)
o 1-2 tbsp dried dill
o 1-3 tbsp soy cream (optional)
1. Sweat the celery, onion, and carrot in the olive oil for about 10 minutes or until soft. Add the garlic at this point and cook a further minute or so until fragrant before. Pour the beer in and continue to stir until most of it has cooked in and evaporated (a couple of minutes) before adding the tomato paste, tinned tomato, and water.
2. Stir in the herbs and salt to taste, along with the agave nectar, and leave covered to simmer over a low heat for 20-30 minutes.
3. Remove from the hob/stovetop and allow to cool for a little while before blending to a smooth soup. During the blending process add half of the dill.
4. Return the soup to the burner and heat over a low heat until ready to serve. About 5 minutes before serving, add the remainder of the dill and also the cream, if using.
Now enjoy the soup
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August 28, 2009 08:37 AM
http://www.indianfoodforever.com/bachelor-cooking/simple-potato-vegetable.h... Helpful Answer? (0)
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Ingredients:
250 gms Potato (Aloo)
2 tblsp Oil
1/4 tsp Turmeric (Haldi) Powder
2 Green chilli (Hari mirch)
4-5 Curry Leaves (Kari Patta)
1/2 tsp Mustard seeds (Rai/Sarson)
As per taste Salt (Namak)
How to make simple potato vegetable:
* Boil, peel and cube the potatoes.
* Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed potatoes, add little water so that the potatoes absorb the masala and simmer for 4-5 minutes till well blended.
* For a different taste you can substitute mustard seeds with cumin seeds.
Source(s):
250 gms Potato (Aloo)
2 tblsp Oil
1/4 tsp Turmeric (Haldi) Powder
2 Green chilli (Hari mirch)
4-5 Curry Leaves (Kari Patta)
1/2 tsp Mustard seeds (Rai/Sarson)
As per taste Salt (Namak)
How to make simple potato vegetable:
* Boil, peel and cube the potatoes.
* Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed potatoes, add little water so that the potatoes absorb the masala and simmer for 4-5 minutes till well blended.
* For a different taste you can substitute mustard seeds with cumin seeds.
http://www.indianfoodforever.com/bachelor-cooking/simple-potato-vegetable.h... Helpful Answer?
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