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TOMATO BATH / TOMATO RICE

Welcome back to my blog. I am glad to share a quick and easy Tomato rice recipe that can be made in a jiffy. Calling all rice lovers to check this out. I am not a great fan of rice. Some simple recipes are very close to my heart. My family prefers to have rice dishes only few times in a week. One those days we treat ourselves with some yummy delicacies. This is one of the popular recipes from Karnataka .

What is Foodiemonday Theme?

Our fellow blogger Narmadha who blogs at namscorner suggested to make any recipe with Rice. She is a wonderful blogger and you should check out her space . One of her rice recipes i have bookmarked is https://www.namscorner.com/peanut-rice-verkadalai-sadam-recipe/ .
For the 240th theme for #Foodiemonday #Bloghop theme #CookingWithRice my humble contribution is this delicious Tomato bath.

Recipe for Tomato Bath / Tomato Rice:

What are the Ingredients?

  • 1 Cup Cooked Rice
  • 2 Big red Tomatoes finely chopped
  • 1 Big Onion finely chopped
  • Salt to taste
  • 1 Tsp Ginger Garlic Paste
  • 1/2 Tsp Saunf / Fennel seeds
  • 1 Tsp Jeera
  • 1/2 Tsp Mustard seeds
  • 2 Green Chillies slit
  • Few Curry Leaves
  • 1 Tsp Jeera Powder
  • 1/2 Tsp Coriander Powder
  • 1/4 Tsp Asafoetida / Hing
  • 1/2 Tsp Rasam Powder
  • 2 Tsp Oil
  • 1/4 Tsp Turmeric / Haldi
  • 1 Tsp Kasuri Methi

How to prepare Tomato Bath?

  • Heat oil in a wide bottom Pan. Add Jeera and Saunf and saute for a few seconds.
  • As you get the aroma, add asafoetida,mustard and turmeric.
  • Now add ginger garlic paste and saute for a few seconds. Next add finely chopped onions and slit green chillies.
  • As the onions turn slightly brown add the chopped tomatoes , jeera powder, coriander powder ,curry leaves , salt and rasam powder.
  • Allow it to cook untill the oil starts to leave the sides.
  • Add kasuri methi and mix well.
  • You can store this in an airtight container.
  • You can use a small quantity to mix with rice and store the rest.
  • Allow the mixture to cool . Add cooked rice and mix well.
  • Garnish with some curry leaves and serve.
  • Enjoy with fresh Cucumber Slices.
https://preethicuisine.com/nutty-cauliflower-rice/ https://preethicuisine.com/puliodharai-tamrind-rice/ https://preethicuisine.com/brown-rice-and-ragi-vermicelli-upma/ https://preethicuisine.com/tenginkayi-chitranna-tengai-sadam-grated-coconut-rice/ https://preethicuisine.com/broccoli-and-coconut-riceno-onion-no-garlic-recipe/
TB3

CUCUMBER & CORIANDER LASSI

Summers are approaching and we need to keep ourselves hydrated. Drink lot of water which will keep your throat moist. I decided to treat my family with delicious and refreshing Cucumber and Coriander Lassi. Hmm … could not stop at one glass and they just loved it. I love spiced Lassi compared to the sweet ones. Cucumber and yogurt act as coolents and when added to lassi ,it makes it more nutritious and delicious and Roasted Cumin adds a nice flavor too. Lassi is a thick yogurt based drink which originated in Northern part of India.You have salt and sweet lassi. and Fruit puree is used to make sweet lassi. There are many variations of Lassi these days.I prefer salted lassi with some spices but like some selected sweet lassi.

What is the foodiemonday theme this week?

Our theme for 239th #Foodiemonday #Bloghop is #CoolLassi and this is suggested by our fellow blogger Mayuri who blogs at https://mayuris-jikoni.com/ . She has some amazing recipes on her blog. She is a pro baker. I have bookmarked a lot of recipes to try some of them are Mango Sriracha hummus,Savory Oat Pancakes, Crunchy winter salad.

Recipe for Cucumber and Coriander Lassi.

Ingredients:

  • 1 Whole Japanese Cucumber
  • 3/4 Cup Fresh Coriander chopped
  • 1/4 Cup fresh Curry leaves
  • 2 Cups Thick Yogurt
  • 1 Tsp Jeera / Cumin dry Roasted
  • 5 Pepper Corns dry Roasted
  • Salt to Taste
  • 1 Green Chilli (Optional)

Method to Prepare Lassi:

  • Wash and Chop the Japanese Cucumber.
  • In a blender add yogurt , chopped Cucumber, green chilli, coriander,curry leaves, roasted cumin ,roasted pepper and salt.
  • Now blend all the ingredients to get a smooth puree.
  • Delicious Lassi is now ready. Serve fresh or store in a refrigerator and serve chilled.
Notes:
  • Use thick yogurt
  • Using green chilli is optional
  • You can use normal cucumber if you cannot find japanese cucumber.
  • Do not add water as lassi is always thick.
  • Cucumber and yogurt keeps your body cool .
https://preethicuisine.com/dry-fruits-nuts-lassi/ https://preethicuisine.com/chocolate-banana-milkshake/ https://preethicuisine.com/juicy-mint-mocktail/ https://preethicuisine.com/rose-orange-infused-water/ https://preethicuisine.com/kulukki-sharbathsummer-cooler/
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MIXED PEAS VADA / MIXED PEAS FRITTERS

What is Holi?

This year the festival of colors Holi falls on March 10th this year. It is the festival of colors and celebrated by Indian community worldwide.
he festival signifies the arrival of spring, the end of winter, the blossoming of love, and for many a festive day to meet others, play and laugh, forget and forgive, and mend broken relationships. This year prepare this Mixed Peas vada to celebrate the festival. It is something different and absolutely lip smacking. Please be responsible and consider the environment when you celebrate. Lot of sweet and savory delicacies are prepared to treat family and friends. This year the celebrations have taken a back seat due to the current virus situation worldwide. Let us all pray and hope the situation improves worldwide.

What is the theme for this week?

For 237th #Foodiemonday #Bloghop theme we decided to blog for Holi festival #HoliOnMyPlate. D check out all the wonderful recipes from me and my fellow bloggers for lots of idea to make something delicious last minute.

Recipe for Mixed Peas Vada:

What are the Ingredients?

  • 2 Cups Rice Flour
  • 1.5 Cups Roasted Moong dal Flour
  • 1 Tbsp Multigrain Wheat Flour
  • 2 Cups Boiled Chickpeas
  • 1 Cup Green Peas
  • 5 Green Chillies
  • 2 Cups Chopped fresh Coriander
  • 2 Tsp Ajwain / Carrom seeds
  • 1.5 Tsp Jeera
  • 2″ Ginger
  • Salt to Taste
  • 1/4 Tsp Turmeric
  • 1 Onion Finely Chopped
  • 1/2 Tsp Red Chilli Powder
  • 1 Tbsp Coconut Cream
  • water for the batter
  • Oil for frying
  • Generous Pinch of Hing /Asafoetida

Method to prepare these Vadas:

  • Take a wide bottom bowl. Add rice flour , roasted moong dal flour, multigrain wheat flour , jeera, ajwain , turmeric, coconut cream, salt ,hing chopped onion and red chilli powder.
  • In a blender add green chillies , ginger, boiled chickpeas , green peas and fresh coriander. Add a cup of water and blend to make a fine paste. Mix this paste to the flour.
  • Add a little water slowly to make thick vada batter . It should be vada batter consistency.
  • Heat oil in a wide pan. Once the oil is hot take a spoon full of batter and deep fry until both the sides are well cooked.
  • Serve with any green chutney or sauce.
  • I served it with Nandos extra hot Sauce. It was just mind blowing.
Enjoy with family and friends !!!!!!!!!!!!!!!
https://preethicuisine.com/dhuska-aloo-chana-chaat-holi-special/ https://preethicuisine.com/thandai-nectarine-mini-galetteeggless-and-baked/
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ROASTED PEPPER & CORIANDER HUMMUS

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I am back with a delicious Roasted pepper and coriander Hummus recipe today .It can be whipped in a jiffy with all the ready ingredients. Hummus is so versatile. It can be served as a dip with Pita Bread , as a dip with Nachos or Chips, Spread on the Bread and make a sandwich, Can also be garnished on the salad. Choice is absolutely yours. Hummus is a popular dip from the Middle Eastern Cuisine. Basic Hummus is chickpeas in Tahini. There are many variations these days. It can be made without Tahini as well.Chickpeas, the main ingredient of conventional hummus, have appreciable amounts of dietary fiber, protein, vitamin B6, manganese and other nutrients.]As hummus recipes vary, so does nutritional content, depending primarily on the relative proportions of chickpeas, tahini, and water. Hummus provides roughly 170 calories for 100 grams, and is a good to excellent (more than 10% of the Daily Value) source of dietary fiber, vitamin B6, and several dietary minerals.(Source :Wikkipedia)
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What is the theme for Foodiemonday Bloghop theme this week?

Our theme for 236th Theme for #Foodiemonday #Bloghop is #HummusTime . This wonderful theme is suggested by our fellow blogger Kalyani who blogs at http://www.sizzlingtastebuds.com/ . She has an amazing collection of many vegan and gluten free recipes. I just loved her Sesame and Kidney beans dip and Andhra Special Bitter Gourd Spice Powder. Do head over to her blog and check out some amazing recipes.

Recipe for Roasted Pepper & Coriander Hummus:

What are the Ingredients ?

  • 2 Large Fresh Peppers
  • 1 Cup Boiled Chickpeas / Canned Chickpeas
  • 3 Large Garlic Cloves
  • 1 Tsp Sesame seeds
  • 1.5 Tbsp Olive Oil
  • 1 Tsp Jeera
  • 3/4 Cup Fresh Coriander Chopped
  • Salt to Taste
  • 1/4 Tsp Black Pepper
  • Juice of 1/2 Lemon
For Garnish:
  • 10 Roasted Chickpeas
  • 1/4 Tsp Chilli Flakes
  • 2 Tsp Olive Oil

How to prepare Hummus?

Remove the skin of the boiled chickpeas in order to get creamiest Hummus. Roast the large peppers on the flame. Allow it to cool. Remove the skin and keep them aside. Take a blender. Add all the ingredients and make a fine paste. Transfer the contents to a bowl. Heat a wide bottom pan. Add olive oil. Roast the boiled chickpeas until crisp and add the chilli flakes to the pan. Mix well. Garnish this on the Hummus. Serve with Pita Bread, falafel or Nachos. I served them with Corn Strips. It was absolutely lip smacking. The Bowl of hummus was wiped clean. Enjoy!!!!!!!!!!!!!!!!!!!
dav
Notes:
  • 1.You can use canned Chickpeas
  • Hummus is so versatile. Serve with any option mentioned above.
  • Always remove the skin of the chickpeas in order to get a creamy Hummus.
https://preethicuisine.com/raw-mango-thokku-raw-mango-dip/ https://preethicuisine.com/pointed-gourd-peel-chutney/ https://preethicuisine.com/lauki-ki-chutney-bottlegourd-chutney/
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LAUKI KI CHUTNEY/ BOTTLEGOURD CHUTNEY

Today we are all moving towards sustainable living with minimizing food waste. Today my recipe is a zero waste recipe. I don’t like to waste food. I buy what is required .Trying to move towards absolutely zero waste living.We can all vouch for it .Lauki ki Chutney or Bottle gourd chutney is so versatile that it can used as a chutney , dip, mixed with rice. Absolutely delicious and lipsmacking recipe.
My humble contribution for 235th #Foodiemonday #Bloghop theme #BestFromWaste is this delicious Lauki ki Chutney that can be made in a jiffy.This theme was suggested by Archana who is an amazing blogger and has a lovely collection of recipes on her blog
https://themadscientistskitchen.com/ . Do check her space . I have tried some of her recipes like Sweet Potato Halwa and Kathyawadi Garlic chutney. They were absolutely mind blowing. Have bookmarked some more recipes from her blog.

Recipe for Lauki ki Chutney

What are the Ingredients for this recipe?

  • 1 Medium Size Lauki / Bottle Gourd chopped into cubes
  • 2 Tbsp Sesame Seeds
  • 5 Green Chillies
  • Salt to Taste
  • 1/2 Lemon size Tamrind
  • Handful of fresh Coriander
  • 1/2 Tsp Ginger Paste
  • 1/2 Tsp Garlic Paste
  • 1/4 Tsp Red Chilli Powder
  • 1/2 Tsp Jeera
  • 1 Tsp Urad dal
  • 1/4 Tsp Hing/ Asafoetida
  • 1/2 Tsp Oil

For Seasoning:

  • 1/2 Tsp Mustard seeds
  • 1/2 Tsp Urad dal
  • 1/4 Tsp Hing / Asafoetida
  • 1/4 Tsp Oil
  • 8-10 curry leaves

How to make this chutney?

Wash and clean the bottle gourd / Lauki. Do not peel or remove the pulp with seeds . Cut the ends and chop the bottle gourd into cubes . Use the ends to make compost.Dry Roast the sesame seeds and keep it aside. Take a wide bottom pan and heat oil. Add jeera and urad dal.Once they turn slighlty brown add the chopped lauki, green chilli and chopped coriander. Mix well and close the lid. Let it cook on medium flame for about 15 mins. Lauki will become soft. Now add salt, tamrind, red chilli powder, asafoetida and ginger and garlic paste. Mix well and let it cook for a minute. Switch off the flame. Allow it to cool completely. Grind all the ingredients along with roasted sesame seeds and make a smooth paste.Transfer all the contents to a bowl. Heat some oil in a small pan for the seasoning. Add mustard seeds , urad dal ,curry leaves and hing. Once it starts to splutter switch off the flame and garnish the chutney with this seasoning. Serve this delicious chutney with piping hot rice and ghee ,idli , dosa, paniyaram or use it as a dip or in sandwhich. You will crave for more.
https://preethicuisine.com/pointed-gourd-peel-chutney/ https://preethicuisine.com/kathiyawadi-lehsun-chutney-garlic-chutney/ https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/
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FLAXSEED & CURRY LEAVES POWDER(MULTIPURPOSE USE)

Today I am sharing a versatile powder made of super food Flaxseed and curry leaves along with some other ingredients which can used as a chutney powder, add it to your stir fry veggies ,raita and dal too.I am sure you are interested to know the recipe. Just 15 minutes and this delicious powder is ready.

What is the Foodiemonday Theme?

My humble contribution for 234th theme for #Foodiemonday #Bloghop is #SuperNutsandSeeds is this humble Flaxseed and Curry leaves Power which has a multipurpose use. This week’s wonderful theme was suggested by our fellow blogger and a wonderful person Swaty who has a brilliant collection of recipes on her blog https://foodtrails25.com/ . I have bookmarked some of her recipes Aam aur Kabuli Chana ka achaar and Moradabadi Dal Chaat to name a few. Do check it out.

Recipe for Flaxseed and Curry Leaves Powder:

Ingredients:
  • 1 Cup Flax seeds
  • 1/2 Cup Chana Dal
  • 3/4 Cup Urad Dal
  • 15 Dry Red Chillies
  • 1 Tbsp White Sesame
  • 1/2 Tsp Methi dana / Fenugreek seeds
  • Salt to Taste
  • Tamrind (3/4th size of a lemon)
  • 1 Cup washed and cleaned Curry leaves
  • 1/2 Tsp Asafoetida / Hing
  • 1 Tsp Oil

What is the procedure to make this Flaxseed and Curry leaves Powder?

  • Heat oil in a wide bottom pan. Roast the red dry chillies and tamrind for a few seconds. Transfer it on to a plate and allow it to cool.
  • In the same pan gently roast all the other ingredients individually except the hing and salt.
  • Allow all the ingredients to completely cool down.
  • Grind it in a blender along with salt and hing to get a not so fine powder. Transfer it to an airtight container.
  • Stays good for a month.
Enjoy…………… Notes:
  • Use a dry spoon always.
  • Always keep it in a airtight container
  • You can add it to dry sabzis, dal, raita or serve as a condiment with Idli ,dosa and Paniyaram.
  • Sprinkle on Poha and Upma
https://preethicuisine.com/multipurpose-masala-powder/ https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/ https://preethicuisine.com/all-spice-powder-garam-masala/
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MULTIGRAIN ROTI (QUICK BREAKFAST)

Welcome to my new post this week. Here i am Sharing a very delicious and nutritious breakfast recipe for Multigrain Roti. It is loaded with goodness of multigrains and Bottle gourd. What is breakfast? Breakfast is the first meal of the day .It refers to breaking fast after the previous night meal. It is very important meal of the day. You need to eat right to have the right energy levels that will keep you active and alert the whole day. Breakfast ranges from porridge to traditional dishes like idli dosa to name a few.Traditional breakfast varies from country to country.Do not skip breakfast. What is the theme for foodiemonday this week? The theme for 233rd #Foodiemonday #Bloghop theme #NutriBrekkie was suggested by our fellow blogger Sujata roy who blogs at
https://batterupwithsujata.com/ . She is a baking queen and has some amazing healthy bakes on her blog. I want to try her cakes and Olive Jalapeno Savory bread. I love her traditional bengali recipes too. Do check her space. Interested to know the Recipe for Multigrain Roti? Ingredients for this recipe:
  • 2 Medium Size Onions
  • 1 Small Bottle Gourd grated
  • 2 Green Chillies Finely Chopped
  • 1 Cup Sprouted Ragi Flour
  • 2 Cups Multigrain Flour (Refer Notes)
  • 1/2 Cup Whole Wheat Flour
  • Salt to taste
  • 1 Tsp Cumin / Jeera
  • 1.5 Tsp Kashmiri Red Chilli Powder
  • 1/4 Tsp Hing / Asafoetida
  • 1/2 Cup Finely Chopped fresh Coriander
  • 1/4 Cup finely chopped Curry leaves
  • 1/2 Tsp Pepper Powder
Method to prepare these multigrain Rotis:
Finely chop the onions and grate the bottle gourd. Transfer them to a wide bottom bowl.
Add Multigrain flour.
Add all the other ingredients .Slowly add water to make it into a dough. It will be like the dough you make for akki rotti.
Take a iron tawa. Grease it with oil. Take a small dough and flatten it with your palm as shown in the picture. It will take about 10-15 minutes to cook. Cook on both the sides. Once done serve it with Palm Jaggery , Chutney Powder and Ghee or with any chutney of your choice.
Enjoy!!!!!!!!!!!!!!!!!!!!!! Notes: Multigrain flour is home made .It consists of jowar, green gram ,almond,oats, quinoa, flax seeds,wheat and bajra. All dry roasted individually and ground into coarse powder. This is made by my Mom . https://preethicuisine.com/khara-bhath-masala-bhath/ https://preethicuisine.com/ragi-kanji/ https://preethicuisine.com/oats-and-alond-meal-vegetable-idli/
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STEAMED EGGPLANT (CHINESE STYLE)

I am back in action after a long hiatus. I took a short break from blogging as i was with my family in India..This trip was was a memorable one as i got a chance to meet some amazing bloggers. We are back with a heavy heart but tons of good memories. Now I am looking forward to next public holiday here. This week I am sharing a lip smacking Steamed Eggplant recipe perfect for the upcoming Chinese New Year.

What is Chinese New Year?

Image Source:Google
Chinese New Year or the Spring Festival or Lunar New Year is celebrated every year according to the traditional Chinese Calendar. This year it falls on January 25th.In the Chinese astrology, each year is represented by an animal. This is the year of the Metal Rat, which is predicted to be a lucky year. The Rat has the first position in the zodiac. The Rat is a representation of diligence, kindness, and generosity. This is celebrated for 15 days . Lantern festival celebrated with night lantern displays, ends 15 days on the full moon.Check out which Zodiac animal you represent and learn more about this Festival here. Well I represent Dragon. “Dragon babies” are considered to be lucky and have desirable characteristics that supposedly lead to better life outcomes . These 12 Chinese Zodiac animals and their characteristics makes an interesting read.

What is the Tradition followed during this period?

Day 1 – January 25, 2020 The first day of the Metal Rat lunar New Year . The gods of heaven and earth are welcomed and meat is avoided to promote longevity and happiness On Day 2 : Prayers are sent to the gods and ancestors. Day 3&4 Son-in-laws pay respect to their bride’s parents. Day 5 : Named Po Woo, this day is spent at home to welcome the God of Wealth. It is bad luck to visit anyone on this day. Days 6-10 : The Chinese are now free to visit their loved ones, and pray for good fortune in the temples. Day 7: The birthday of all humans celebrated with a drink made by the farmers from seven types of vegetable. Raw fish is eaten to promote success, and noodles for longevity. Day 8: Prayers are sent at midnight from the Fujian people, to Tian Gong, the God of Heaven. Day 9: Offerings are made to the jade Emperor. Days 10 to 12: Invites are sent to friends and relatives, to visit for dinner. On Day 13: Simple foods are eaten so as to detox after rich foods eaten at friends and relatives house. Day 14: Time is taken for preparation for the Lantern Festival celebration on the 15th night. Day 15: Jai, a vegetarian dish is enjoyed by the family.(Source) what is Foodie Monday BlogHop Theme? This week I suggested the theme for 230th #Foodiemonday #Bloghop theme #ChineseNewYear. Do check out some amazing recipes from my fellow bloggers to celebrate Lunar New Year. Recipe for Steamed Eggplants (Chinese Style)
Ingredients:
  • 2 Medium Size Eggplants (Chinese or Japanese Variety)
  • 1/4 Tsp Sesame Oil
  • 1 Scallion / Green Onion finely chopped
  • 1/2 Tsp Sesame seeds
  • 1 Tsp Minced Ginger
  • 2 Tbsp Chilli Oil (I have used store bought and it is mildly spicy)
  • 1 Bird’s eye chilli (Optional)
  • 2 Tsp Soya Sauce (I have used dark soya sauce)
  • Salt to Taste
  • 1 Tbsp Sesame Paste
  • 1/2 Tsp Sugar
  • 1 Tsp finely Chopped Green Pepper
  • 3 Garlic Cloves Minced
  • 1 Tbsp Fermented Black Beans (I have used store bought)

What is the method to prepare Steamed Eggplants in Chinese style?

Wash and clean the eggplants. Cut them into quarters lengthwise. Steam the eggplants using a steamer for about 10 minutes or until soft. I have steamed them in my rice cooker using a metal steamer. Transfer them on to a bowl. Heat a wide bottom pan with sesame oil on high heat .Now add fresh ginger and sesame seeds.After 10-15 seconds pour the chilli oil, sesame paste,salt , soya sauce and sugar.Mix well untill combined. The mixture begins to simmer. Next step is to add minced garlic, green peppers,black beans and half of the chopped scallions.Lastly add bird’s eye chilli. You may skip this if you don’t like it to be too spicy. Pour this Sauce on the Steamed eggplant and serve hot. This is one of the vegetarian dish served as a side, appetizer or even as a complete meal with Rice on Chinese New year. I love this eggplant recipe. It is a regular dish at my place now. May this year of Rat bless us all!!!!!!!!!!!! GONG XI FA CAI!!!!!!!!!!!!

Notes:

You may reduce the chilli oil to adjust to your taste. You can skip Bird’s eye chilli if you do not want the food too spicy. Soya sauce already contains salt . https://preethicuisine.com/kathirikai-vathal-rasam-sundried-eggplant-rasam/ https://preethicuisine.com/ennai-badnekayi-noon-vankayaennai-kathirikai-eggplant-masala/
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GREEK STYLE POTATO WEDGES

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: Ingredients:
  • 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
Method: 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!!!!!!!!!!!!!!!!
https://preethicuisine.com/potato-baby-pea-shoots-patty/ https://preethicuisine.com/batata-harra-spicy-roasted-potatoes/