It has been pouring for the last two days. The weather is cool and wet. Hence we decided to spend the weekend at home and decided to make this absolutely lip smacking Greek Style Potato Wedges served with a simple yogurt and dill dip.It was polished off in no time.You should definitely try this recipe. A perfect treat for a wet weather. It can be served as a side dish or a meal in itself. Its works as a perfect meal for me.
This week some wonderful memories were created. I had a brief interaction with the honorable President of Singapore. A memorable moment for me to cherish for a lifetime. She is such a warm and humble person.
This week’s theme was suggested by our co blogger Archana who is a wonderful blogger and blogs at https://themadscientistskitchen.com/ . She has an amazing collection of Goan Recipes.I have tried hr sweet potato halwa and Spicy Garlic Chutney. Love all her recipes.Do visit her blog and check it out.My humble contribution for #222nd #Foodiemonday #Bloghop theme #MystiqueMediterranean is this easy and delicious Greek Style Potato Wedges.
Recipe for Greek Style Potato Wedges:
4 Large Potatoes cut into wedges
10 Gms Fresh Oregano
10 Gms Fresh Rosemary
1/2 Tsp Garlic Powder
1.5 Tbsp Olive Oil
1/4 Tsp Paprika
Salt to taste
1/2 Tsp Freshly ground Coarse Pepper
For the Dip:
1 Cup Plain Greek Yogurt
Salt to Taste
1/4 Tsp Chilli Flakes
2 Tsp Finely Chopped fresh Dill
A generous Pinch of Coarse Pepper
For the wedges:
Heat a wide bottom Pan. Add Olive Oil. Add in the Chopped Potato wedges. Roast on medium flame. Keep tossing until all the sides are well cooked and turned brown. Add salt , paprika, garlic powder, freshly ground coarse pepper and finely chopped fresh herbs. Mix well. It will take about 20-25 minutes. Transfer them on to a plate.
In another bowl mix all the ingredients for the dip.
Serve Greek Style Potato wedges with this delicious dill dip and enjoy!!!!!!!!!!!!!!!!
This week my post is about Konganadu Kadanja Pachai Payaru or Green Gram curry . This a nutritious and delicious recipe.Green gram is rich in fiber and also a good source of Protein for Vegetarians. This is mostly used in the both Savory and sweet dishes across Indian and South Asian Sub -Continent. You can even Sprout them and add them to salads and Sabzi or even curries.
Kongu Nadu is a region comprising the western part of Tamil Nadu. Rice is predominently eaten here. As it is also native to an arid area, the cuisine includes cereals like jowar , bajra , ragi , and different kinds of pulses and sesame .Today’s recipe is a delicious and healthy Green Moong curry that I have prepared in Pressure Cooker. It is very Simple and comes in Handy when we don’t have enough time to cook.
My humble contribution to #212 th #Foodiemonday #Bloghop theme #MoongMagic is this humble Konganadu Kadanja Pachai Payaru / Green Moong Curry.This week the theme was suggested by our Co Blogger Swaty who is an amazing blogger and has a fabulous collection of recipes on her blog https://foodtrails25.com/ . Do visit her blog to check it out. I have bookmarked her Bharwan Karela and Bajra Methi Poori recipe . There are many more recipes to try too.
Recipe for Konganadu Kadanja Pachai Payaru :
250 Gms Green Gram / Whole Moong soaked overnight or for min 1 hour
3 Onions Finely Chopped
2 Green Chillies Slit
1 Tsp Jeera / Cumin
6 Garlic Cloves
2 Sprigs of Curry Leaves
1.5 Tbsp Gingelly Oil
Salt to Taste
1 Tsp Kashmiri Chilli Powder
Place the cooker on the stove and turn on the heat. Add 1 Tbsp Gingelly Oil. Add jeera , finely chopped onions ,garlic (keep some chopped onions and garlic aside for garnish). Once they turn slightly brown throw in some curry leaves and slit green chillies.Mix well. Strain the soaked Green gram. Add the green gram . Add 6 Cups of water (160 ml cup). Close the pressure cooker and cook upto 4-5 whistles. Allow it to cool completely.
Remove the lid and mash the nicely cooked green gram. Add water and bring to boil if needed to adjust the consistency.
Heat the balance oil. Add balance chopped onion and Garlic and red chilli powder. Garnish this on the Green Gram curry and serve hot with Rice or Phulkas.
The festivities have come to an end and we are back to having simple lunch and dinner.This week I am sharing a delicious and rich Ivy gourd recipe.My son was back home after two weeks and I had to treat him with a rich and royal curry with Ajwain rotis. Shahi Tendli Masala is a lip smacking curry which will leave you craving for more.
Ivy Gourd is said to have potent anti-inflammatory and antioxidant effects that may aid in the prevention or treatment of a diverse range of health conditions, from diabetes and high cholesterol to high blood pressure and obesity. This is mostly used in Indian Cuisine , Indonesian Cuisine and Thai Cuisine.
A few years back when we had move to Vizag, I remember someone telling my mom that Ivy Gourds should not be eaten as the child will become dull as it affects the brain. I wonder why people spread such false rumors without any scientific proof. Well that did not stop me from eating Ivy Gourd. It is one of my favorite vegetable.
This week’s 220th #Foodiemonday #Bloghop theme is #GourdsAre Beautiful was suggested by our co -blogger Sujata who blogs at https://batterupwithsujata.com/ . She is an amazing baker and has shared many healthy bakes on her blog. Do check her blog for amazing recipes.I have bookmarked her Sondesh and Rasagulla recipes.
Recipe for Shahi Tendli Masala:
3 Red Onions
10 Dry Red Chilli
300 Gms Chopped Tendli / Ivy Gourd
2 Tsp Poppy Seeds
1/2 Cup Cashews
1 Tsp Mustard Seeds
1 Tsp Jeera
1/2 Tsp Coriander Powder
1/2 Tsp Sabzi Masala
1 Tsp Kasmiri Chilli Powder
1/4 Tsp Turmeric
2 Bay Leaves
1 Tbsp Coconut Cream
2 Tsp Oil
Salt to Taste
1 Cinnamon Stick
1 Tsp Kasoori Methi
Roughly chop the onions. Boil 3 Cups of water and add the chopped onions and dry red chillies. Allow it to simmer for 7-8 Minutes. Remove the Onions and transfer them on to a plate. Allow it to cool. In the same water add whole tomatoes and allow it to boil for 7-8 minutes along with the red chillies. Tranfer the tomatoes (after you peel the skin) and red chillies to a plate and let it cool.
Grind blanched Onions , tomatoes, red chillies , cashews and Poppy seeds to a fine paste. Keep it aside.
Heat a wide bottom pan. Add oil. Once the oil is hot add Chopped Ivy Gourd and roast on medium flame until they are slightly brown and crisp. Once it is roasted transfer it to a plate. Add remaining oil in the same pan. Add cloves,cinnamon, jeera ,bay leaves and mustard seeds. Once the mustard seeds splutter add the roasted ivy gourd and mix well. Add the ground onion tomato paste. Add the water used for blanching tomatoes and onions. After it starts to boil, add turmeric, chilli powder, salt ,sabzi masala and coriander powder. Let it simmer for 7-8 Minutes. Lastly add coconut cream .Garnish with Kasuri methi and serve
Serve hot with Rotis ,Phulkas or steaming hot Rice.
This week was amazing as we were on a short get away.Enjoyed our trip with my cousins. Although we enjoyed the local food during our trip, I missed my spicy curries. First thing after I came back was to treat my family with insanely delicious Achari Matar Masala. A perfect accompaniment with rice ,roti,phulka or Naan.We have been having a lot of sweet treats since Diwali. Now we have come back to the simple food we always enjoy at the comfort of our home.
This week for our 219th #Foodiemonday #Bloghop theme #WinterVeggieAffair was suggested by Sasmita who blogs at https://www.firsttimercook.com/ . She has an amazing collection of local Odiya delicacies. I had tried Potala Rassa from her blog and it had turned out so delicious. Do check her wonderful space for interesting recipes.
I love winters. We don’t have winter season here though. I only remember by childhood days when i enjoyed winters in different states as my dad had a transferable job. Miss those days now. Beautiful memories are etched in my mind. Will cherish them always.
Coming back to the delicious recipe now…….
Recipe for Achari Matar Masala:
1 Cup Green Peas
2 Onions finely Chopped
1 Tsp Achari Masala
1/4 Tsp Turmeric
1/4 Tsp Kasmiri Chilli Powder
Salt to taste
2 Tomatoes Pureed
1 Tsp Jeera / Cumin
2 Tsp Oil
1 Tsp Kasuri Methi
3 Onions finely Chopped
1″ Ginger finely chopped
3 Green Chillies
Heat a wide bottom pan. Add one tsp of oil. Saute the chopped onions ,cashews, ginger and green chillies. Once the onions turn golden brown switch off the flame. Allow it to cool completely. Grind all the ingredients to get a fine paste. Ensure no lumps. Keep this mixture aside.
Puree two tomatoes and ensure there are no lumps.
Heat the pan. Add the remaining oil. Add cinnamon, cloves and jeera. Once you get the aroma add green peas and saute for a 3-4 minutes. Now add turmeric and achari masala and mix well. Once the oil starts to leave the sides add the tomato puree. Mix again and add 1/2 cup water. Allow it to simmer for 2 minutes. Add the onion mixture , salt and mix well. Close the lid and allow it to simmer for 3-4 minutes.Switch off the flame. Garnish with crushed Kasuri Methi.
Serve hot with Rice, Roti,Phulka or Naan and enjoy !!!!!!!!!!!!!!!!!!!!!!!!!!