Medium Potato - 6 or 8
Oil - 2-3 table spoon or as required
For stuffing -
Tomato - 1 medium - chopped fine (firm - keep it in fridge overnight)
Fresh coriander leaves - chopped - 1/4 cup
Green chili - 1-2 - chopped
Large onion - chopped fine - 1/2 cup
Cooking cheese - grated - 2 table spoons
Juice of lemon - 2 table spoon
Salt and pepper to taste
Garam Masala - 1 tea spoon
Boil and peel the potatoes. slice them in half lengthwise. Keep aside.
Mix everything for the stuffing.Set aside.
In a shallow pan heat the oil and on medium heat cook the potato pieces on both sides. Remove from pan.
With a spoon scoop the middle of the potato very carefully.
Fill the potato with the salad stuffing.
Drizzle about a spoon full of any chutney on each potato.
Peanut - Coconut chutney
Fresh Coconut - 1/2
Roasted Peanuts - 1/4 cup
Roasted whole Indian black gram - 1/4 cup
Green Chili - 4-5
Juice of Lemon - 2 table spoon
Salt - 1 tea spoon
Mustard Seeds - 1 tea spoon
Dry red chili (whole) - 2-3
Whole black pepper (round pepper) - 7-8
fresh curry leaves(optional) - 6-7
Yogurt - 1 cup
unsalted butter or ghee - 1 table spoon
In a mixie, grind coconut, peanuts and Gram along with chili, lemon juice and salt in to a smooth paste.
Add yogurt to this chutney and mix well
Heat the butter or ghee in a pan. Add mustard seeds, whole black pepper, dry red chili and curry leaves.
Wait till mustard splutters. Add the chutney. Remove from Heat.
Green pea chowder - Indian style
Green peas - 2 cups
Tomato - 3 medium - chopped
Cumin Seeds - 1 tea spoon
Coriander powder - 2 tea spoon
Turmeric Powder - 1/2 tea spoon
Ginger - grated - 1 table spoon
Oil to cook
Salt and pepper to taste
In a sautÉ© pan heat oil and add peas and cook on medium heat for 10-15 minutes stirring occasionally.
In a mixie, make a smooth paste of these cooked peas.
Heat oil in a saucepan and add cumin seeds. wait a few seconds and add ginger.
Add the tomato, stir and then add coriander powder, turmeric and salt.
Cook on medium heat till the tomatoes soften and become sauce.
Add the pea paste and 1 cup of water.
Bring to a boil and then simmer for 15 minutes.
Shahi Tukada - Millenium edition
Firm brown bread - 5 large slices
Ghee to fry
Sweetened condensed milk - 1 can
Double cream - 1 large tin
Mixed dry fruit & nuts 1 cup - Almonds, Walnuts, cashew , raisins
Toast the nuts lightly and in a dry grinder grind them coarsely. Add the dry fruits and set aside.
Heat condensed milk in a non-stick pan until it turned pale gold and has the flavour of caramel. In a bowl mix cooked condensed milk and the cream. Mix well.
Add most of the nuts (save some for garnish). Whip gently for 2-3 minutes. Set aside.
Deep fry triangles of bread in ghee till golden and drain on paper towel for 15 minutes.
Line a large bowl with all the bread slices. Pour the milk- cream sauce over them. Top with the nuts and chill for 1-2 hours before serving.