SPICY EGG MASALA 1

PESTO COATED SMASHED POTATOES

 

Hello!!!!!

I am back with another interesting recipe this Monday. An appetizer to treat your family and friends for all occasions.This is a crowd please for sure and will leave your guests craving for more. Loaded with cheese and herbs will take this humble potato to a new level.There are close to 4,000 varieties of potato including common commercial varieties and come in different colors too.

My humble contribution for #172 #Foodiemonday # Bloghop theme #InternationakFeast as suggested by our fellow blogger  Mayuri dee who blogs at https://mayuris-jikoni.com .A simple dish loved by many all over the world.The potatoes are coated with pesto and loaded with cheese and herbs.Calling all potato lovers to try this  lipsmacking dish .

Recipe for Pesto Coated Smashed Potatoes:

Ingredients:

10 Potaotes (Medium sized or Baby potatoes)

Salt to taste

1.5 Tbsp Olive Oil

1 Tsp Dill leaves to sprinkling

1 Tsp Chilli Flakes for Sprinkling

1 Tsp Pepper Powder for Sprinkling

1 Cup Mozzarella Cheese

For Pesto:

1 Cup Chopped Coriander( 250 ml cup)

3 Garlic Pods

2 Tsp Olive oil

1/4 Cup Roasted Cashews

1 Tbsp Lime Juice

1 Green Chilli

Salt to taste

Method:

Grind all the ingredients of pesto to a fine paste and keep it aside.

Boil the potatoes with 1/4 Tsp salt. Once done transfer the potatoes on to  the baking tray with parchment paper. Just smash the potatoes using a flat surface of a glass  or a potato masher. Sprinkle some salt and pepper and drizzle some olive oil. Place the tray in a pre heated oven at 180 C for about 15 mins. Now remove the tray and reverse the sides. Sprinkle salt and pepper an drizzle olive oil. Now place the tray in the oven for another 15 mins. Once done remove the tray from the oven. Sprinkle  cheese generously ,chilli flakes and dried dill. Drizzle the pesto over the roasted potatoes and place it in the oven for another 10 mins.

Once done remove from the oven .Transfer it to a plate. Drizzle the remaining pesto and serve.

Enjoy with family and friends!!!!!!

Other Potato recipes:

http://potatoes

SPICY EGG MASALA 1

SAAG KUMBH / SPINACH AND MUSHROOM SABZI

Hello!!!

I am back after a good break . I was on a holiday with my family to Greece. I was hence away from blogging .I did miss blogging but a break was absolutely necessary. I am back  more energized and refreshed. Today I am sharing a very simple Saag Kumbh recipe that can be prepared in a jiffy. A nutritious and yummy side dish that can be eaten with rice and rotis.

My humble contribution for 171st #Foodiemonday #Bloghop theme SaagSaga is this humble Saag Kumbh / Spinach and Mushroom Sabzi.I  love the  fresh greens i get here. Got some fresh amaranth leaves. Added some mushrooms and made this mouth watering dish. Amaranth leaves are storehouse for many phytonutrients, antioxidants, minerals and vitamins .The leaves and stems carry a good amount of soluble and insoluble dietary fibers.Amaranth greens also contains ample amounts of B-complex vitamins such as folates, vitamin-B6 , riboflavin, thiamin , and niacin.Additionally, it has higher levels of other minerals than spinach such as calcium, manganese, magnesium, copper and zinc.

Recipe for Saag Kumbh:

Ingredients:

2 Cups Finely Chopped Amaranth leaves  along with the stem

2 Onions Chopped lengthwise

1″ Ginger finely chopped

8 Button mushrooms halved

Salt to taste

1 Tsp Jeera / Cumin seeds

1/4 Tsp Rai / Mustard seeds

1 Tsp Vegetable Masala

4 Curd Chillies

A generous pinch of Asafoetida

1 Tsp Oil

Method:

Cut the roots and wash the fresh amaranth leaves along with the stem. Allow the excess water to drain. Now finely chop and keep it aside. Heat a heavy bottom pan. Add oil. Add the curd chillies and shallow fry untill done.Now add cumin ,asafoetida and mustard seeds.Once it splutters add finely chopped ginger and onions. Saute on medium flame and once the onions turn slightly brown add the mushrooms and suate for 2 mins. Now add vegetable masala and mix well. Once the mushrooms are well coated add the finely chopped amaranth leaves. Add salt as per taste.Close the lid and allow it to cook on medium flame for 7-8 mins. Once done switch off the flame.

Garnish with fried onions and shallow fried curd chillies.Serve with hot rice or rotis .

Enjoy!!!!!!!!!!

http://vegetable masala

Notes:

I have used home made vegetable masala. Link shared for the same.