Posts Tagged ‘potatoes’

Pasta with Zucchini, Potato Wedges, and Sautéed Garlic-Spinach

Here’s yet another dinner that’s finally getting documented.  This dinner was a slight challenge to put together because the stipulation was no onions, as my friend is allergic to them.  If you check out my other posts, you’ll notice I rarely have recipes that lack onions.  So I pondered this and came up with, Pasta with sautéed zucchini in a garlic marinara sauce, crispy garlic potato wedges and sautéed garlic-spinach.

Sautéed Garlic-Spinach

  • Olive oil
  • Salt
  • Garlic, 3-4 cloves minced
  • Spinach – I used the cup of spinach leaves I had left, but if you’re making more than that, just increase the amount of garlic you’re using.
  1. Heat the olive oil in a pan.
  2. Toss in the minced garlic and fry it until the garlic starts turning golden brown.
  3. Add the spinach and sautée until the leaves go limp.
  4. Add salt to taste.

spinach

 

Pasta with Sautéed Zucchini in a Garlic Marinara Sauce

  • Half a box of medium or large shell pasta
  • Marinara Sauce (or you can make it yourself)
  • Garlic – 5-6 cloves, sliced thinly lengthwise
  • 1 large zucchini, sliced in half circles
  • Dried basil
  1. Heat water in a large sauce pan and bring to a boil.
  2. Add pasta and cook for 10 -12 minutes or according to the package until it is al dente.
  3. When cooked, remove pasta from flame and strain in a colander. Leave the pasta there.
  4. In the saucepan, start heating the marinara sauce on low heat.
  5. Next, heat oil on a pan.  Add the garlic and cook until it is golden brown. Add this to the marinara sauce.
  6. If needed, add more oil to the pan and let it heat up.
  7. Place zucchini on the pan in a single layer.
  8. Flip the zucchini over, and sprinkle with dried basil. Don’t let it over cook, and make sure to cook each side evenly.
  9. Add this to the marinara sauce and pour in the strained pasta.
  10. Mix, let it cook for a couple more minutes and remove from the flame.

pastazucchini

 

Crispy Garlic Potato Wedges

  • 1 large potato
  • 2 tsp. canola oil
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  1. Preheat the oven to 425°F.
  2. Cut the potato into approximately 12 wedges and place in a medium-sized bowl.
  3. Add the remaining ingredients, and toss to coat.
  4. Arrange the potatoes  in a single layer in a large baking pan coated with nonstick cooking spray (or olive oil if you don’t have cooking spray).
  5. Bake at 425°F for 25 minutes.
  6. Flip all the wedges over, then bake 20-35 minutes longer or until crisp.

This dish should be started first as it takes the longest time to prepare.

potahtoes

 

And when it’s all done, you’ve got a delicious meal:

dish

If you’ve got potatoes, green beans, and eggplant…

Apologies once again for the ridiculous lapse in posting.  It’s not that I haven’t been cooking, I’ve just been busy putting together term paper research, outlines, etc.  I have, however, totally remembered to take pictures of this food I haven’t blogged about all this time. So get ready for this:

These two dishes were actually made on two consecutive nights, but since I cook for an army and always have leftovers, the second night meant MORE variety on my dinner plate. Hooray!

Dish #1: A rather simple dish of spiced up, roasted potatoes and green beans

  • 1-2 tbsp (or as much as you’d like) Olive Oil
  • Salt
  • Chili powder – My mom blends her own, but you can also buy it in the spice section of any major grocery store.
  • Turmeric
  • Mustard seeds
  • Cumin seeds
  • Urad Dahl
  • 1 large potato, chopped in cubes
  • Equivalent volume of green beans. I used the frozen cut green beans in this one, because I always have a variety of frozen vegetables on hand. If the supermarket allows, you can use fresh green beans and  cut them into thirds or quarters.
  • Cilantro, for garnish
  1. Heat olive oil on a pan and add the mustard seeds, urad dahl and cumin. When the mustard seeds start popping add the potatoes and make sure to coat them evenly in the oil.
  2. When the potatoes are 1/3 of the way cooked (you can tell by the color of the potatoes),  add the green beans.
  3. potatoes

  4. Add turmeric and salt (approx. 1/4 tsp of each)
  5. Cook on medium heat until the potatoes are fully cooked. By this time, the green beans will be cooked too.
  6. Add chili powder, salt to taste and mix thoroughly.

cooked

Dish #2: Eggplant Curry, more commonly known in India as Baingan Bharta, altered from this recipe.

  • 1 large eggplant, chopped in cubes
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, thinly sliced in semicircles
  • 1 tablespoon ginger garlic paste (Or 1.5 tsp of ginger paste and 1.5 tsp of garlic paste)
  • 1 tablespoon curry powder
  • 1 large tomato, diced
  • 1 cup plain yogurt
  • 1 fresh jalapeño pepper, finely chopped
  • 1 teaspoon salt
  • 1/4 bunch cilantro, finely chopped
  1. Heat oil in a medium saucepan over medium heat.
  2. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  3. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute.
  4. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt.
  5. Cover, and cook 10 minutes over high heat.
  6. Remove cover, reduce heat to low, and continue cooking about 5 minutes, or until eggplant is fully cooked.
  7. Garnish with cilantro to serve

dinnnerhs

As always, dinner was served with two chapathis, instead of rice for two reasons. First, my mom made me a bunch of delicious chapathis and I’ll take every opportunity to eat them, and second, I like chapathis better than rice. Of course, these two dishes can be eaten with rice. I recommend Basmati rice or a long-grain rice.

Enjoy!

Channa Masala (Chole) Variation

My mom is the greatest chef in the world. It is official. Because she is the greatest chef in the world, she has these magical amazing recipes. So I took her recipe for channa masala and made it for dinner tonight. It involves a blender. Need I say more?

I forgot to take a picture – but the masala, when you’re done blending it, should be an orangey-reddish color. Less red, more orange, slightly pink. Coral?

Channa Masala

In blender, grind together:

  • 1/2 cup channa (a.k.a. chickpeas, garbanzo beans)
  • 4 cloves garlic
  • 1 inch ginger root
  • Fresh & dried chili
  • Some jeera (cumin seeds)
  • Some somp (looks like cumin seeds, but they’re green)
  • Piece of coconut
  • Poppy seeds
  • 1/2 small Onion
  • Brown sugar
  • 1/2 cup tomato paste
  • 1-2 cups water

Other ingredients:

  • 1 large potato, diced to size of chickpease
  • 1-2 cans garbanzo beans
  • Onion, diced
  • Several cloves garlic, minced
  • 1/4 inch ginger root, sliced
  • Tomato, diced
  • Salt
  • Garam masala
  • Coriander (cilantro)
  • Turmeric
  • Cinnamon stick
  1. In a large saucepan, fry minced garlic, sliced ginger, onion, cinnamon, and salt.
  2. As onions are finished cooking, add the potato & turmeric.
  3. Add the tomato when potatoes are halfway cooked.
  4. When the potatoes are fully cooked, add channa, salt, and garam masala.
  5. Add masala from blender into saucepan, a little at a time. Don’t add too much.
  6. Freeze extra masala.
  7. Serve with chapathis, naan, or rice.

ENJOY!

I know this is the second channa masala recipe I’ve posted (here’s the first), but that just shows that there are many variations to the same dish. Have you ever made chole/channa masala? How do you make it?

Traditional Sambar with Green Beans & Potatoes

What is this ‘Sambar’ of which I speak? It’s almost like a stew, lentil-based and chock full of veggies and protein (from the lentils, duh). It’s a dish traditionally cooked and found in south India, and it makes up an essential component of any traditional south Indian dinner, since it has nutrients in abundance.  Protein is hard to find in a vegetarian diet unless you’re into the fake meats, tofu, or such, all of which I kind of hate.

Generally, I make this sambar with French cut green beans, carrots, and baby onions, but last night, I was missing carrots.  (Here’s a good recipe for Carrot and Beans Sambar by Radhika, in India.) Instead, I substituted potatoes, which works just fine.  In fact, one of my favorite sambars is made with baby potatoes and baby onions. It’s cute and it’s tasty and it’s easy to make.

sambar
The basic recipe for a sambar is simple, and the veggies can be substituted as desired.  However, once you start getting into the leafy greens (spinach, for example), the spices vary slightly, and the dish is called ‘huli.’ Anyway, enough theory of Indian vegetarian cooking, here’s a recipe:

Green Beans and Potato Sambar

~Serves approximately 6~

  • 1/2 cup Toor dal (if you can’t find this in Shaws, try Shalimar in Central Square or the Indian Market in Coolidge Corner)
  • 2 medium potatoes, chopped in cubes
  • French cut green beans, frozen – use the same volume of beans as potatoes
  • 1/2 extra large yellow onion, diced
  • 1 medium can of whole tomatoes
  • 2 tbsp. Tamarind paste/pulp (if you know how to soak and extract pulp)
  • 1 tsp Turmeric powder
  • 2-3 tbsp Madras Sambar Powder
  • Salt – to taste
  • Olive oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin seeds
  • 2-3 Whole red chilli, dried or fresh
  • Asafoetida (a powder/spice that comes in a white plastic bottle)– 2 pinches
  • 2-3 Curry leaves
  • Coriander Leaves – for garnishing
  1. Clean Toor Dal (sift through and make sure no dark pieces are there) and either pressure cook it with 2 drops of Oil and turmeric – this makes it cook fast. Remove after 3 whistles and let it cool down – or add 1.5 cups of water, oil and turmeric in a small saucepan and let simmer on medium-high until the lentils absorb the water, soften and expand. Stir often to prevent sticking on bottom of the saucepan, and remove from flame once all the water is absorbed.
  2. Dice oniones, chop Potatoes to 1″ cubes, and remove beans from freezer and let needed amount defrost to room temperature.
  3. Heat oil in a pan, add the mustard seeds, cumin, turmeric, and then add chopped onions. Sauté till they turn clear (are cooked), then add the can of tomatoes, mashing them with a wooden spoon.
  4. Add the potatoes and let simmer until potatoes begin to soften.
  5. Then add the cooked toor dal (slightly mashed with wooden spoon), green beans, and  tamarind pulp.
  6. Add the sambar powder, red chilli powder, asafoetida, and salt.
  7. Cook on high flame for 5 mins, then simmer for 10 mins or until the vegetables are cooked well.
  8. Garnish with coriander leaves.

Happy Eating!

  • Have you ever made Sambar before?
  • If so, how do you normally make it? Do you use vegetables other than carrots, beans, potatoes, onions, and tomatoes?

Tis the Season for Some Curry: Channa Masala (or Chole)

Indian food.  If you haven’t had it yet and you live in Boston, for shame. (unless you’re allergic to spice, then you’re excused.  And no, “I don’t like anything except plain pasta or potatoes” is not an allergy. Just saying.) You have two options:

  1. India Quality – Kenmore Square – Delicious, affordable, variety of North Indian cuisine in generous portions so you can just eat your college-student heart out. (Or Bhindi Bazaar, right around the corner on Mass Ave, if the line at India Quality is just too long and it’s cold outside.)
  2. Learn to make Indian food! Don’t worry – everything is available at Shaws in the ethnic food aisle (Indian)! (Star Market)

On the menu for tonight, then, is:

channa masala

Channa Masala (as we call this dish in south India. It is more commonly known as Chole in north India.) and Naan

~30 minutes prep & cooking, serves approx. 5

  • Naan – sold in packages of 2 at Shaws. I generally eat 1/2 or 1 naan, but if you’re using the naan to combat the spice, you’ll probably consumer 1 to 1.5 naan. They’re very filling, though, so be careful. Also, garlic naan is my favorite, but it will increase the spice level overall.)
  • 1 can chick peas (garbanzo beans) – This can be found in the Spanish food aisle
  • 1 medium yellow onion
  • 1 large tomato
  • 1 large potato, chopped to approximate size of chick peas
  • 3 spoonfuls of tomato paste
  • 1 Green chilli (serrano pepper)
  • 4-5 cloves of garlic, minced
  • Inch of ginger root, chopped
  • 2-3 Bay leaves
  • 1 spoonful of red chilli powder (found in regular spice aisle)
  • Channa Masala Spice mix (sold in small boxes)
  • 1 tsp. Turmeric
  • Vegetable oil 3 tbsp.
  • Salt to taste
  • Fresh, chopped coriander for garnishing
  • Fresh lime for final flavoring
  1. Chop the onion, garlic and ginger.
  2. Grind the ginger and garlic in blender. If you don’t have a blender, you can saute the garlic and ginger with the onion, but make sure to mince well.
  3. In a saucepan, heat a bit of oil (2-3 T). Add the onion and saute till the onion turns clear. Add about 2-3 spoonfuls of channa masala seasoning and saute til fragrant.
  4. Add the ground ginger/garlic mix and green chilli. Saute for a few minutes til most of the liquid has evaporated. If you like it a bit on the spicy side, add a couple more green chillies.
  5. Add the chopped tomato, potato and bay leaves and salt to taste.
  6. Cook until potato starts becoming tender. Add canned chick peas.
  7. Allow everything to stew at low-med heat for at least 10 minutes, or until liquid reduces (smashing some of the chick peas can help to thicken the sauce, if necessary).
  8. Slice the lime in quarters and squeeze on a quarter per serving. Garnish with chopped cilantro!
  9. While channa masala is simmer and reducing, butter both sides of the naan(s) and toast on a flat pan. If you’re tired or pressed for time, you can also make the naan in a toaster oven, but only butter the side facing up.

Enjoy your international dinner!

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