Archive for the ‘Potato Recipes’ Category

Potato & Onion Soup

Potato & Onion Soup


4 medium potatoes(cubed)
4 tbsp olive oil
2 medium onions(chopped)
4 cloves Garlic(chopped)
4 leeks(sliced)
2 tbsp Hazelnuts
1 bay leaf
6 Black peppercorns
salt to taste
2 talks spring onion greens(chopped)
4 basil leaves
1 large fresh red chilli(chopped)
1 cup milk


=> Heat 2 tbsp of emerald oil in a pan,add onions,garlic and leeks and carry on to saute for 3 minutes.
=> Add potato cubes and hazelnuts and continue to greeting for 3 minutes.
=> Add bay leaf,black,peppercorns,salt and 3 cups of water and cook.
=> Add spring onion greens and cook til the potatoes are totally done
=> Add basil disappear and mix and cook for 1 minute.
=> remove the bay leaf and strain the soup. cool the potato mixture and then combine into a smooth puree.
=> mix the puree with the stressed stock and adjust salt.Add milk,mix and let it come to a boil.Transfer the soup into a serving bowl.
=> Heat the remaining olive oil in one more pan,add fresh red chillies and salt for a minute.
=> pour the soup into person soup bowls, garnish with the sautéed red and serve boiling.

Delicious Ham and Potato Soup


=> 3 1/2 cups peeled and diced potatoes
=> 1/3 cup diced celery
=> 1/3 cup finely chopped onion
=> 3/4 cup diced cooked ham
=> 3 1/4 cups water
=> 2 tablespoons chicken bouillon granules
=> 1/2 teaspoon salt, or to taste
=> 1 teaspoon ground white or black pepper, or to taste
=> 5 tablespoons butter
=> 5 tablespoons all-purpose flour
=> 2 cups milk

=>First , mix the potato’s , celery, onion, thigh and water in a Bowl. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
=> then ,In a separate span, thaw butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
=> Stir the milk mixture into the stockpot, and cook soup until heated through. Serve Immediate.

Cheese-Stuffed Potatoes Recipe

Cheese-Stuffed Potatoes Recipe


-> 2 large baking potatoes
-> 1/2 cup sour cream
-> 1/4 cup grated Parmesan cheese
-> 4 bacon strips, cooked and crumbled
-> 2 tablespoons finely chopped green onion
-> 1 teaspoon prepared horseradish
-> Salt and pepper to taste
-> 4 teaspoons butter
-> 1/2 cup shredded sharp cheddar cheese
Cheese-Stuffed Potatoes Recipe

-> Bake potatoes at 425° for 45 minutes or until delicate. Expel from broiler; lessen temperature to 350°. Cut every potato fifty-fifty on a level plane; leaving a flimsy shell, painstakingly scoop mash into a dish. Put potato skins aside.

-> To the mash, include harsh cream, Parmesan cheddar, bacon, onion and horseradish. Blend with a fork until joined however not crushed. Include salt and pepper. Fill potato skins. Top every potato with 1 teaspoon margarine and sprinkle with cheddar. Place in a shallow preparing dish. Prepare at 350° until warmed through, around 20 minutes. Yield: 4 servin

Peas & Potato Curry

Peas & Potato Curry


-> 1 lb. shelled green peas
-> 1 onion, pureed
-> 1 tsp. ginger paste
-> 1 tsp. garlic paste
-> 1 tsp. turmeric
-> 1 tsp. chilli powder
-> 1 tsp. cumin powder
-> 1 tsp. coriander powder
-> 1 large potato, cooked and cubed
-> 1 tsp. salt or to taste
-> Cilantro/coriander leaves
-> 1 tbsp. oil
Peas & Potato Curry


-> Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders for five minutes. Add potato, green peas, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

Mushroom Curry

Mushroom Curry

I’ve noticed that fresh whole button mushrooms are a better option than the sliced ones sold in the supermarkets.

=> 1/2 lb. mushrooms
=> 1 small onion, chopped
=> 1 tomato, sliced
=> 1 tsp. ginger paste
=> 1 tsp. garlic paste
=> 1/4 tsp. cumin powder
=> 1/4 tsp. coriander powder
=> 1/4 tsp. turmeric powder
=> 1 tsp. chilli powder
=> 1 large potato, cooked peeled and cubed
=> 1 tsp. salt or to taste
=> 1 tbsp. oil

Mushroom Curry

=> Heat the oil in a small non-stick frying pan (or skillet), and fry the onion and tomato, ginger and

=> garlic pastes together with cumin, coriander, turmeric and chilli powders five minutes. Add the

=> mushrooms and potatoes, season with salt and cook for another five minutes until done.

Hing Aur Dhaniye Ke Chatpate Aloo

Hing Aur Dhaniye Ke Chatpate Aloo

Potatoes stir fried with aromatic masalas, lemon juice, ginger, chillies and the pungent taste of heeng. Perfect as a quick, hassle-free side dish.
=> 1 kg medium-sized potatoes
=> 30 ml mustard oil
=> 1 tsp cumin seeds (jeera)
=> 1 Tbsp asafoetida (hing), dissolved in water
=> 1 Tbsp coriander powder
=> 1/2 tsp turmeric powder
=> 1 tsp yellow chilli powder
=> 2 tsp bhuna masala
=> 1 Tbsp ginger, chopped
=> 4 green chillies
=> Salt to taste
=> Black salt to taste
=> Juice of 2 lemons
=> 1 tsp coriander seeds, crushed
=> 1 tsp black pepper, crushed
=> 1 bunch fresh coriander leaves
Hing Aur Dhaniye Ke Chatpate Aloo

=> First boil the potatoes with the skin. Peel the potatoes and them in half.

=> Then take a kadhai (wok) and heat mustard oil.

=> Add cumin seeds and asafoetida.

=> Add coriander powder, turmeric powder, yellow chilli powder, bhuna masala, chopped ginger and green chillies.

=> Now add potatoes. Add salt, black salt and lemon juice.

=> Add some crushed coriander seeds and crushed black pepper.

=> Afterwards, add fresh coriander leaves and serve.

Bangbang Batata

Bangbang Batata

A quick and crispy potato snack. This recipe was shared by Tara Deshpande in the gourmet session at The Imperial, New Delhi. The recipe is a part of her book “A Sense for Spice”.
Ingredients :
=> 250 gm baby potatoes
=> Salt
=> 1/4 tsp sugar
=> 1/2 tsp red chilli flakes
=> 1/2 tsp turmeric powder
=> 1 Tbsp semolina (sooji)
=> 1 1/2 Tbsp ghee
=> 2-3 green chillies, finely chopped
=> 1 1/2 Tbsp garlic, finely chopped
Bangbang Batata

=> Scrub and steam the potatoes till they’re tender. Cool and peel them.

=> Take a bowl and mix salt (to taste), sugar, chilli flakes, turmeric powder and semolina together. Coat the potatoes well with this mixture.

=> Heat the ghee on a pan and saute the green chillies and garlic for 10 seconds. Add the spiced potatoes and cook on low heat for 6-8 minutes. Keep tossing and take off heat when the potatoes have browned and semolina is crisp.

=> Serve hot with lime wedges.

Honey Chilli Potatoes

Honey Chilli Potatoes

The great taste of honey chilli potatoes brought home in a few easy steps. Try this recipe and you’ll never head to those street stalls again!
Ingredients :
For the potatoes:
=> 2 potatoes, peeled and sliced
=> 3-4 Tbsp cornflour or maida
=> Salt, to taste
=> 1 tsp red chilli powder
=> Oil, for deep frying

For the base:
=> 1 tsp oil
=> 2 spring onions (with stalk), sliced
=> 1 capsicum, sliced
=> 1 Tbsp garlic paste
=> 3 tsp white sesame seeds
=> 2 Tbsp honey
=> Salt, to taste
=> 1/4 tsp soya sauce
=> 2 tsp chilli sauce
Honey Chilli Potatoes

For the potatoes:

=> In a bowl add cornflour or maida, salt and red chilli powder.

=> Add the sliced potatoes. Mix well till potatoes are coated.

=> Deep fry till golden.

=> Keep aside.

For the base:

=> In a wok add oil, garlic paste, spring onions. Saute on high heat for 1 minute.

=> Add capsicum, honey, salt, soya sauce, chilli sauce. Saute.

=> Add deep fried potatoes and sesame seeds. Mix.

=> Serve.

Gratin of Potatoes with Garlic Cream

Gratin of Potatoes with Garlic Cream

Layers of thinly slices seasoned potatoes and cheese, baked golden brown.

Ingredients :
-> 3-4 potatoes
-> 1/2 tsp salt
-> Pepper to taste
-> Pinch of nutmeg
-> 1 clove garlic
-> 2 sprigs thyme
-> 1 sprig rosemary
-> 20 ml cream
-> 10 gm gruyere cheese
-> 15 gm cheddar cheese
-> 10 gm parmesan cheese
-> 10 gm butter
Gratin of Potatoes with Garlic Cream

-> Wash and peel the potatoes and cut into thin slices.

-> Keep them covered with water.

-> Reduce the cream along with the garlic, a pinch of rosemary and thyme to about half.

-> Grate the cheeses and set aside.

-> Drain the potatoes and season with salt, pepper and nutmeg.

-> In a well greased baking dish, layer the potatoes neatly.

-> Sprinkle the cheeses and some of the reduced cream.

-> Top with another layer of potatoes followed by the cheeses and cream until it is almost full.

-> Dot with butter and bake for 25 minutes at 180°C or until the potatoes are cooked and the surface is a beautiful golden brown.

Batata Vada

Batata Vada

Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney.

Ingredients :
-> 500 gm potatoes
-> Oil for deep frying

-> 5 gm mustard seeds
-> 2 gm curry leaves
-> 5 gm turmeric powder
-> 3 gm red chilli powder
-> 10 gm green chillies
-> 10 gm ginger
-> 10 gm garlic
-> 1 lime
-> 10 gm coriander leaves
-> Salt

-> 200 gm gram flour
-> Water
-> 5 gm red chilli powder
-> 5 gm turmeric
-> 3 gm crushed cumin
-> Salt
-> 2 gm soda bi-carb
Batata Vada

-> Cook the potatoes until soft, peel and mash coarsely.

-> Chop or crush together the green chillies, garlic, ginger and the coriander leaves.

-> Using the mentioned ingredients make a thick batter.

-> Heat oil and add mustard seeds, after they crackle add the curry leaves.

-> Mix in all the rest of the tempering ingredients and add to the mashed potatoes.

-> Divide the potato mixture into equal sized portions, approximately the size of a lemon.

-> Dip each ball in the batter and deep fry until golden brown in color.

-> Serve hot with a chutney.