Sorry, it has been a few days, but I am back!
Before I start I just want to say that I am a planner. In general, I love having a plan, being organized, and following that plan. This trait of mine really shows up every time I cook because I like neatly cutting every ingredient that needs to be cut and putting it aside for when I need it. It irks me when I don't do this, which usually happens when I have to cook in a hurry. I need to get better at this because later on down the road I will probably have very limited time for cooking and even less time for preparing to cook.
What kind of cook are you? A spontaneous cook or a planner cook? Or do you not fall into a category? Share in the comments, I would love to know.
Today, I made some Indian style taters (potato). I was really bored of the usual khatta-saalan (sour-curry) + mittha saalan (sweet curry) combo so I decided to go ahead and...wait for it...NOT make a khatta saalan today! Instead, we will just be having spinach curry and masalafied and baked tuesday taters.
Tuesday Taters - Masala-fied and Baked
Ingredients:
8-10 medium sized potatoes (cut into small cubes)
1 medium sized red onion (thinly sliced)
1 cup of almond meal flour
1 jumbo egg (whisked)
Freshly squeezed juice from 1 lime
1/4 cup olive oil
2 and 1/4 tsps of salt
1/4 tsp of red chili powder
1 tsp of ginger-garlic paste
1 tsp garam masala
1 tsp coriander powder
Before I start I just want to say that I am a planner. In general, I love having a plan, being organized, and following that plan. This trait of mine really shows up every time I cook because I like neatly cutting every ingredient that needs to be cut and putting it aside for when I need it. It irks me when I don't do this, which usually happens when I have to cook in a hurry. I need to get better at this because later on down the road I will probably have very limited time for cooking and even less time for preparing to cook.
What kind of cook are you? A spontaneous cook or a planner cook? Or do you not fall into a category? Share in the comments, I would love to know.
Today, I made some Indian style taters (potato). I was really bored of the usual khatta-saalan (sour-curry) + mittha saalan (sweet curry) combo so I decided to go ahead and...wait for it...NOT make a khatta saalan today! Instead, we will just be having spinach curry and masalafied and baked tuesday taters.
Tuesday Taters - Masala-fied and Baked
Ingredients:
8-10 medium sized potatoes (cut into small cubes)
1 medium sized red onion (thinly sliced)
1 cup of almond meal flour
1 jumbo egg (whisked)
Freshly squeezed juice from 1 lime
1/4 cup olive oil
2 and 1/4 tsps of salt
1/4 tsp of red chili powder
1 tsp of ginger-garlic paste
1 tsp garam masala
1 tsp coriander powder
1. Preheat oven to 450 F
2. Mix all ingredients in a mixing bowl, make sure potato is evenly covered
3. Line a baking dish with foil and spread some butter/oil on the bottom
4. Put masala-fied potato into the baking dish, sprinke with some cilantro and green chillies, and bake for 40 minutes or until the potato pieces are dry and crispy
2. Mix all ingredients in a mixing bowl, make sure potato is evenly covered
3. Line a baking dish with foil and spread some butter/oil on the bottom
4. Put masala-fied potato into the baking dish, sprinke with some cilantro and green chillies, and bake for 40 minutes or until the potato pieces are dry and crispy
I also made some spinach and dill curry, Following the usual recipe, with the addition of 'soy ki bhaaji' or dill.
Ingredients:
1 medium sized red onion (thinly sliced)
1 box of Earthbound triple-washed spinach
1/4 tsp red chili powder
1 tsp. ginger-garlic paste
2 tsp salt
1/4 tsp turmeric powder
1 bunch of dill
1/4 bunch of cilantro
2 green chilies
Follow the same instructions as for my squash recipe except this recipe does not call for mustard seeds and cumin seeds and the dill should be added after the spinach is well-cooked. Once the dill is mixed well and has finished cooking, add the cilantro and green chilies and leave on low for a minute.
On Sunday we made some vermicelli or 'khaare seviyaan' as they are called in a Hyderabadi home.
I followed this recipe with the addition of 1 sprig of curry leaves and the exception of mustard and nigella seeds and bell pepper. This is kind of like our comfort food, it tastes especially satisfying on a rainy or snowy day.
Usually the vermicelli comes roasted but we decided to roast it some more, add water, bring to a boil and add the roasted vermicelli and cook for about 10-15 minutes until all the water is soaked up.
It tastes especially delicious with a dollop of yogurt. Yes, I am getting some of that Chennai influence for those of you wondering =P.