Seriously Good Potato Fries

This recipe is as essential and as basic as it gets. Somewhere a few weeks back, the husband was running fever and needed to get to the immediate care facility. Actually, this was about a week before, the cat and his Christmas day visit. Well, the problem with our house like most houses is that one of the grown ups are sick. It is not quite so easy for the other partner in crime to leave the house and take the sick grown up to the doctor. Taking the thus far well little ones to such a place is just asking for trouble.

Anyhow, one of the husband’s friends obliged and took him over, so to thank him for spending the Sunday helping us out I made these addictive crispy potato fries. Interestingly, enough even in the midst of actually transcribing the recipe I ended up with a bout of the flu.

Crispy Round Potato Fries


Prep Time: 15 minutes
Cook Time: 25 -20 minutes
Serves 4

Ingredients

3 medium sized potatoes (Russets or Yukon Golds)
¾ chickpea flour (besan)
1 teaspoon salt
½ teaspoon turmeric
3-4 green chilies chopped
2-3 scallions chopped
1/3 cup fresh cilantro finely chopped
1 teaspoon red pepper flakes
¾ cup water
¾ teaspoon nigella needs
Oil for shallow frying
Black Pepper for garnishing


Method of Preparation


1. Wash the potatoes well, and peel them thinly. Cut the potatoes into thin slices and set them aside in water.
2. Place the chick pea flour in a mixing bowl and beat well with a wisk to break out any lumps.
3. Add in the salt, turmeric, green chilies, cilantro and red pepper flakes.
4. Mix in the water to make a batter that is about the consistency of thin pancake batter.
5. Stir in the nigella seeds and mix in the potatoes to coat them evenly with the batter.
6. Heat the oil (about 1 inch deep) in a skillet and when ready add single pieces of batter coated potatoes.
Cook undisturbed on medium heat for about 3-4 minutes on each side, till the potatoes are nice and crisp and dark golden but not brown.

7. Drain the oil and blot on paper towels. Continue this process until all the potatoes are cooked. Garnish with several grinds of fresh black pepper.

8. Serve with ketchup and paper towels and savor the moment and you enjoy these spicy crispy treats.

Trying Spain - Tapas

I could truly truly, use a vacation! I realize that every working mother, ok every mother feels that way, particularly at this late hour when you truly wonder where the day disappeared. I have tried to call my mother several times this evening and have ended up with an international recording. I cannot absolutely cannot help feeling that that is a double whammy! Well, I shall have mom thinking I did not try calling her and frankly here I am hoping I could connect with her.

Anyhow, since I could not take a vacation, I did try to move a little further trying my hand at a cuisine a little further away. I have actually never, tried cooking tapas. I had for the longest time thought that tapas, was the Spanish version of appetizers. Well, I found out at least per this article, that the singular form is tapa and unlike say Dim Sum in the Chinese parlance, tapas could be small portions of anything.

Anyhow, I have been indulging on the wonderful book - Tapas - A taste of Spain in America (via an Indian kitchen?)

Given how much we love garlic and I love potatoes, we began our journey with two a few delectable classics. The first of which being Potato Bravas.

Well, the best surprise in preparing this one, was actually prepping the allioli sauce, the book actually offers two, options, on a very rare whim I actually prepared the traditional version.

Allioli a la Catalana
Traditional garlic and oil sauce

Makes about 1 cup
(Note: I halved the recipe for us)

Ingredients

1/2 teaspoon salt
4 garlic cloves, peeled
1/2 teaspoon fresh lemon juice (I used a half lemon)
1 cup Spanish extra-virgin olive oil

Method of Preparation

1. Shake the salt on the bottom of a mortar bowl.
2. Place the garlic cloves and crush coarsely (the salt prevents the garlic from slipping).
3. Squeeze in the lemon juice and grind well.
4. Add in the oil, about 1 teaspoon at a time turning the pestle in a slow continuous motion, mixing the oil well each time. Continue doing this, until all the oil is used up and the mixture is a buttery yellow spread. This process takes about 15-20 minutes, but the dense, rich, flavorful sauce is worth the effort.

Potatoes Bravas
Fried Potatoes with allioli and spice sauce
Serves 4

For the Brava Sauce

4 ripe tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1 bay leaf
1/2 teaspoon Spanish paprika
1 teaspoon sherry vinegar
Salt to taste

For the Potatoes

2 cups extra-virgin olive oil

1 pound Idaho potatoes
Salt to taste
4 teaspoons allioli
1 teaspoon finely chopped chives

Method of Preparation

1. Strain and create tomato puree
2. Cook till thick and brown.

We also enjoyed Gambas al ajillo, Traditional Garlic Shrimp (I threw in some thinly sliced garden zucchini that blended wonderfully into the basic recipe)

Ingredients

1/4 cup extra virgin olive oil
6 garlic cloves
1 small zucchini, thinly sliced
20 large shrimp (peeled and deviened, tail on)
1/4 teaspoon red chili powder (my addition)
1 teaspoon brandy
1 teaspoon chopped parsley (I used cilantro)
salt to taste
I added 1/2 a lime

Method of Preparation

1. Heat the oil in a medium sized pan and add the garlic and cook till pale brown (about 2 minutes)
2. Add in the zucchini and cook for 1 minute.
3. Add in the shrimp and cook for 1-2 minutes.
4. Pour in the brandy and cook for 1-2 minutes.
5. Squeeze in the lime juice, garnish with cilantro/parsley and enjoy!

A comforting soup

Well, time flies when you are having fun? Actually time flies, whether you want it to or not. Friday was a lovely day, although cold enough for soup. Friday and Saturday are also days, that I try to cook something respectable (read beyond my simple array of lightly spiced stir fries). Well, usually for Anshul, soup qualifies as simple food. This soup while simple,

is also quite elegant. The subtle mix of spices brings out the richness of the base. If you have some good crusty bread around, you have a good meal in a pot. (ok pot and blender).

Potato Soup with Spinach and Ginger

Prep/Cook Time: 40 minutes

Serves 3-4 people

Ingredients

3-4 tablespoons oil

2 leeks (whites and tender green parts)

1 teaspoon powdered cumin

1 inch piece of peeled, sliced ginger

3-4 medium, peeled and cubed russet potatoes

1 teaspoon salt

1 teaspoon black peppercorns

6 cups water

1 teaspoon red chili powder

2 cups of finely chopped spinach

1 cup of half and half

Cilantro and black pepper to garnish

Method of Preparation

1. Heat the oil and cook the leeks on very low heat for about 15 minutes, till the leeks are soft and lightly browned. Stir the leeks frequently, since they can burn easily.

2. Add the powder cumin, ginger, potatoes, salt, black pepper, red chili powder and water and cover and simmer the potatoes till soft and tender.

3. Stir in the spinach and cook for 1-2 minutes.

4. Cool slightly and puree the mixture in a blender with the half and half.

5. Return the soup to the fire and cook till heated through.

6. Serve in bowls, garnished with cilantro and black pepper.

Flashworthy Alu Palak

A heavenly medley of tomatoes, potatoes and spinach.

Made this at a class, at the request of one of my students. It is one of my favorite recipes, it covers all the bases for a good weeknight recipe - it is healthy, it is comforting and pairs beautifully with most dishes actually makes a complete side since it works and both the vegetable and the carbohydrate.

What makes it practical is that I use a baby spinach mix - anything you find in the local store, Dole or Earthbound Farms usually works for me. These packages come tripple washed and all I need to do is through this into the cooking pot.

other variations, and tastes closer to a warm salad. Now, I told you we had this houseguest visiting us. He had been sitting on the table working on his laptop which was right oposite me cooking in the kitchen. I am so used to taking pictures while cooking, well, he suddenly sees the flash and the next thing I knew he was in the kitchen wanting to know what spice caused that effect...
I think I might have impacted this young scientist's thinking for life. Oh well, for what its worth he like the dish.


Alu Palak - Spinach, Tomatoes and potatoes

Serves 4

Ingredients

2 tbsp olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 whole dried red chili crushed
1/2 tsp turmeric
1 tsp salt
1 tbsp minced garlic
1 tsp minced ginger
2 shallots chopped
1 potato peeled and cubed
2 tomatoes, coarsely chopped
1 16-oz package of baby spinach
1 tsp garam masala
1 tsp chopped cilantro

Method of Preparation

1. Heat the oil and add the mustard and cumin seeds and let them begin to sizzle and crackle together.
2. Add in the turmeric, salt, garlic and ginger and shallots and stir for about 2 minutes.
3. Add the potato and cook stirring occasionally till the potatoes are lightly browned and half cooked.
4. Add in the tomatoes and cook covered for about 5-7 minutes till the tomatoes are soft and pulpy and the potatoes are very soft.
5. Stir in the baby spinach leaves and cook for 2-3 minutes till the leaves are wilted and just cooked through.
6. Sprinkle the garam masala and cilantro and serve hot or at room temperature.

I am sending this over to Deepa for this months cooking with kids event, originally started by Sharmi .

Alu-Methi Bhonda

I had not caught up with friends in a while, just has been so hectic the past few months. Also, with everyone's children growing up it is a challenge to find a time that works. Well, yesterday I came up with the idea of doing an open house style event. Now this idea is a keeper, I realized other than stretching out the time commitment a little bit on our schedule it was not too bad - I did not have the stress of serving up food at a fixed time. In general, I think things worked pretty well. Shall blog some of the other recipes later, I was quite please about these simple little potatoe cakes, comforting, crowd pleasings made with good, fresh and flavorful farmers market potatoes.

Alu-Methi Bhondas - Potato-Fenugreek Balls

Makes 20

Ingredients

6-8 large russet potatoes, cooked in their jackets
2 tsp salt
1 tsp freshly crushed black pepper
1 small onion diced
2 cloves of garlic, minced
1 tbsp dried fenugreek leaves (kasuri methi)
1 tsp ground cumin powder
1 tsp mango or amchur powder
1 cup urad or moong dal flour
Oil for frying

Method of preparation

1. Peel the potatoes and mash well with the salt into a fairly smooth consistency.
2. Mix in the onion, garlic, dried fenugreek, cumin, amchur, and the dal flour.
3. Let this sit for 15 minutes in the refrigerator.
4. Heat the oil.
5. Shape the potato mixture into walnut-sized balls and fry on medium low heat till golden brown.
6. Great with tea and your favorite chutney.

Lentil and Potato Salad, er chaat!

Once upon a time, I would have never thought of pairing these two unusual creatures and once upon a time I would have missed out a good very satifying gastromical experience!

In general, I have actually been watching more TV than I have in a while. Well, I cannot resist this great American soap opera that we call elections. There is the economic crisis, the first so-called African american candidate, and of course the "hockey mom" who is perfectly comfortable raising her little baby, through some remote control, since she seems to be anywhere but with the baby. Well, down to more earthy issues, here is a lentil and potato salad a la indiene - Alu-Massur Chaat

Serves 4-6

Ingredients

2 russet potatoes

1 cup cooked brown lentils (sabut masur)

1 medium onion finely chopped

1 tsp grated ginger

1 tbsp chaat masala

freshly ground black pepper

1/2 tsp sugar

1 cup sour cream

2-3 tbsp chopped cilantro

1 lime

Method of Preparation

1. Cook and peel the potatoes, coarsely chop into medium-sized pieces.

2. Mix in all the remaining ingredients except the lime and chill for 2 hours.

3. Squeeze the lime over the salad and eat with any think else that is interesting.

2. Place in a mixing bowl and add the lentils and onions.

Potatoes and Garlic - How can you go wrong?

Several years back, I tried potato pancakes and confessed to a jewish co-worker that I liked them and they had potential for improvement. Her candid statement to me was, potatoes and garlic, how can you go wrong? what not to like?

Several variations of latkes, I agree, what's not to like?

So here is a variation that I tried a couple of days back. The key to good latkes in my opinion is to use a good hand grater, the food processor squishes texture a bit much....

Potato Pumkin Latkes

Serves 4-6

Ingredients

1 cup grated red pumkin

1 cup grated idaho potatoes

2 green chillies minced

3 cloves of garlic minced

2 shallots finely chopped

3 tsp flour

2 tbsp cilantro finely chopped

Salt to taste

Oil for frying

Method of preparation

1. Place the pumkin and potatoes in a colander to drain, the excess water out for half an hour.

2. Squeeze the excess water out and mix with the chillies garlic, flour, cilantro and salt.

3. Heat the oil.

4. Drop by tablespoons and fry till crisp

5. Serve with sour cream on the side.

This goes out to Anna at Morsels and Musings, a good recipe thinking of the feel good spirit of Hannukah. Not necessary jewish, but, the good thing about having kids in the house is that one can celebate anything without boundaries, and good food tastes wonderful irrespective of the origin.

S is for Simla MIrch

OK, so this has been a crazy week and the time for this entry is a little past. Well, I had thought of the letter "S" when I initially developed this recipe.

I had some excess potatoes, and, was wondering how on earth could I boost/add some nutrition into into it. Then my eyes wandered onto these colorful bell peppers.

Well thus developed a dish that was rather flavorful, and, absolutely perfect with the luchis (white flour puffed bread) that I fried yesterday. What is amazing is that this recipe is so plain and does, not really photograph well but the aromas were amazing. In fact, this convinced me no matter how hard we try, some aspects of good food need to be savored though eating and absorbing the aromas, the camera does not quite do the needed justice.

Shimla Methi Alu

Serves 6-8

Ingredients

6 russet potatoes

4 tbsp oil

1/2 tsp turmeric

1 tbsp mustard seed

1 tbsp cumin seeds

1/2 tsp asafetida

a few crushed red chillies

a few curry leaves

1 tbsp dried fenugreek leaves (Kasuri methi)

1 cup multicolored chopped peppers

salt to tast

cilantro to garnish

Method of Preparation

1. Peel and quarter the potatoes and set aside.

2. Heat the oil and add the turmeric and mustard seeds and cumin.

3. When they begin to crackle add the red chillies and curry leaves with the potatoes.

4. Cover and cook on low heat for 10 minutes till fairly soft.

5. Add all the remaining ingredients except the cilantro and cook for another 10 minutes.

6. Stir in the cilantro and check seasoning and serve hot.

7. Best enjoyed with something like puris.

Spiced Potato Filling for Rawa Dosa

Potato Paliya (Potato filling for dosa or puris)

3 potatoes boiled in their jackets
1 onion finely sliced
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds or methi
2 whole red chillies crushed
1/8 tsp hing
1/2 tsp turmeric
5-10 curry leaves
1/2 cup coriander leaves
1/4 cup of oil
salt to taste


Directions

1. Peel the potatoes and coarsely mash.
2. Heat oil in a pan, add the mustard seeds. When they begin to pop add the cumin and sizzle.
3. Add the methi, red chilly and hing.
4. Add the onions and turmeric and cook till the onions are translusent.
5. Add the potatoes and stirr. Add the curry leaves. Cook till the potato begins to brown in spots.
6. Remove and serve garnished with coriander leaves.