When I first heard the name Tater Tots, I had no idea about the dish as we don’t get it in India as far as I know. Then when I searched for the recipe, I found that it is made of potatoes and deep fried. Who would not like it? For this month’s blogging marathon, for the first week, I chose the theme one vegetable three ways and the vegetable I chose was potato. So tater tot is my first dish with potato. The reason why I selected potato is because my daughter loves it and she will be surely happy for all the three dishes I have planned.
Posts tagged POTATO
For the second day of wheat flour recipes, I used one of my favourite recipes to create these whole wheat treats. When I posted the 40 minute burger buns recipe, I didn’t expect it to become a hit. But I was super excited when many of my readers tried it and posted it in FB. I used the same recipe to create 45 minutes chocolate buns and it was amazing. And for today’s post I used whole wheat flour instead of maida and also stuffed the buns with a spicy potato and paneer filling. My daughter loved them so much that she had it for snacks and dinner.
The third Armenian recipe is a very simple baked potatoes, which I served along with Armenian Rice Pilaf. While I was searching for a simple side dish to go with the pilaf, I came across this recipe. The original source is unknown but the recipe is in various sites with the same wordings. These potatoes are baked covered in aluminium foil for nearly an hour until tender.
We are on the fifth day of this breakfast theme around the world and today I bring you a dish from Ukraine. It is bordered by Russia and so they have many common dishes. This Deruny or potato pancakes are known as Draniki in Russia. Usually made with grated potato and seasoned, these soft pancakes are served with sour cream. Potatoes are grated in a fine mesh and so you can even grind it in a mixer.
Doing a simple Tanzanian meal was really good. And this stew made with brinjal and potatoes taste just like our South Indian gravy. It goes really well with rice too. Brinjal is called as Biringani in Swahili language. So the name means brinjal curry. Don’t be intimidated by the name. It is simple curry. Nothing fancy.
For the fourth day of the baking marathon I would love to present you another fusion dish. Just like yesterday’s casserole, today’s dish is also a spicy version of the original. If you love potatoes then you would surely love hasselback potatoes. When I first saw a picture of hasselback potatoes, it registered clearly in my mind and I was waiting for an occasion to bake it. And as usual the recipes which I saw lacked the spice we Indians love and I kept postponing as hubby would never eat it if it is just salt and pepper. There were also some recipes which included cheese but still I didn’t want to try that with out any spice.
For last week’s Fondbite’s Bake Along, Subhashini chose a very healthy cake recipe using ragi flour. As you all know ragi or finger millet with so many health benefits. I read somewhere that it is rich in calcium, has a high fibre content, makes a great baby food, good for diabetics, helps in weight reduction and so on. It is also gluten free and is used in many south Indian dishes. But using it in cake which needs gluten to bind? And the recipe had so many eggs and I was not very sure of the result. But still I tried. The original recipe uses sweet potato and as I have read in an article earlier, while baking with gluten free flours, they add something to bin such as an edible gum or sweet potatoes. As there were no sweet potatoes available near my house, I used potatoes instead. And I used thick curd instead of eggs and to give some volume, I added extra flour. And yes, it worked. The cake didn’t rise too much as it is very heavy with nuts and carrots, but it came out so soft and it sort of stuck together rather than going crumbly. So the potato worked. The cake is loaded with nuts and carrots and so this cake comes under heavy cake category. I baked it in loaf tins and took one loaf to my aunt. She just loved it.
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The very first time I had a taste of Pav Bhaji was in Mumbai nearly 15 years back. When we went on an excursion, we were taken to a beach which had so many fast food stalls with large tawa filled with the bhaji mixture on the sides. It was fun to watch them preparing pav bhaji. I liked the spicy combination of the bhaji with butter toasted pav buns with a dash of lemon and some onions. Yumm is the word. Pav Bhaji is the famous Maharashtrian street food. Bhaji is the spicy gravy made with vegeables while pav is the bread rolls. According to Wiki, pav or pau or pao is the portuguese word for bread. usually pav buns are found in all stores. So just by preparing the bhaji, you can have a taste of the delicious street food at home.
I love to make chettinad dishes. I even bought a small tamil recipe book with only chettinad recipes. And I have tried some of them. There are so many paniyaram varieties and they are deep fried in oil. I wish I could try all the recipes from that book. Once in a while we visit a chettinad restaurant in Madurai. It is a small place and they serve only chettinad dishes. We like it very much. Recently I got an opportunity to visit Karaikudi – the centre of chettinad cuisine. And the opportunity came to me through my blog. When I got an ivite to visit a comercial kitchen in Karaikudi from the Director of Karaikudi Annalakshmi Commercial Kitchen, I was quite happy. On the day I visited Karaikudi, the host Mr. Narayanan and family of the commercial kitchen took us around their kitchen. I was awestruck. I have never seen a commercial kitchen in action. The planning they do for every dish is sure to impress someone like me who is so much interested in food. The way they take care to make healthy food was quite impressive. You need to take a look at this video on Food Safety posted by them. And when I came back they packed me a lot of ready to use dosa mixes and spice powders. It was a great experience in Karaikudi and I need to thank food blogging for opening me to such a beautiful opportunity.
And coming to today’s recipe, I saw this in Tamil’s Kitchen. The use of fresh spice powder was interesting. And I combined the technique of deep frying the cooked cubed potatoes I saw in Karaikudi with this recipe and the result was a spicy, hot and delicious roast. I also made kariveppilai podi saadam with the curry leaves spice powder and it was a great combination. The recipe for the rice will be posted within a Reweek but for now enjoy the potato roast.
I am back after some days and I would like to share a very happy news with you all. Gayathri’s Cook Spot has migrated to its own domain. And this is my very first post. There are so many changes I need to do to the site, but for now, it has all the necessary elements a reader need for a great experience. I am not a technical person and I have zero knowledge about codes. But still I managed to migrate my blog from blogger to wordpress with all the tutorials available online. My blood pressure has seen a lot of fluctuations in the past three days. I was very much worried about the migration but it has happened.
Amristari aloo kulcha is a Punjabi special. It is nothing but kulchas stuffed with a spicy potato filling. When I visited Kanyakumari two months before, there was a north Indian hotel near the lodge. We had all our meals during our stay there. It was absolutely delicious. One of the dish I liked the most is the aloo kulcha they made. Even now if I think of it I feel hungry. It is very spicy and the size of the kulcha is so large that you can never eat a full kulcha.