Recipe> Potato Pancake

Image: Potato pancakes

This is quite an interesting recipe. I usually make pancakes for breakfast, but potato pancake has been my latest discovery. With the ingredients provided, I used my own style and prepared potato pancakes that goes well as a breakfast item or an evening snack with tea.

Ingredients

• Eggs - 2-3 nos.
• Milk 125 ml
• Olive Oil - 1-2 tbsp
• Instant potato mix - 60 gms
• Baking powder - 1/2 tsp
• Salt - to taste
• Black pepper - freshly ground (to taste)
• Fresh coriander leaves - finely chopped

Method

1. Mix all the ingredients together in a blender (eggs, milk, instant potato mix and baking powder).
2. Pour it in a bowl and keep aside.
3. Heat a non-stick pan, add the oil and pour a little amount in the size of a pancake.
4. Brown both the sides and serve hot garnished with coriander leaves, with a dash of tomato ketchup on the side.

Recipes> Potatoes in Curd

Image: Boiled potatoes waiting to be dipped into a delicious curd gravy

Image by: Avlxyz

Text by: Tanya Munshi

It’s just one of those days when you keep wondering what new to cook and you seem to run out of ideas. Then some cookbooks come in handy and the first page that you flip to is the answer to your boredom. Well, this is what I found on one such occasion –

Ingredients:

• 4-6 Potatoes – small/ big (depending on the size and the number of people having a meal) –If the potatoes are big in size, then cut into half.
  
• 1 cup Curd
  
• 1 tsp Turmeric powder
  
• 1 tsp Chilli powder
  
• Salt – to taste
  
• 1 teaspoon jeera powder (cumin)
  
• 1 teaspoon Cumin seeds
  
• ½ teaspoon Sugar
  
• 2 Green chillies
  
• ½ cup Fresh coriander leaves – chopped
  
• 1 tbsp cooking oil
  

Method :

1. First boil the potatoes in salt water for about 20 mins in an open pan or pressure-cook the potatoes. All this without peeling the skin of the potatoes. Drain and set aside.
   
2. In a glass bowl, mix together the curd, turmeric powder, chilli powder, salt, ground cumin and sugar.
   
3. In a non-stick wok, heat the oil and add the cumin seeds. Sauté for about a minute.
   
4. Reduce heat and add the curd mixture and stir well.
   
5. On a medium flame cook for about 2-3 minutes, cover it with a lid in between, to let it cook in the steam.
   
6. Then add the fresh coriander leaves chopped and the green chillies in to the gravy and mix well.
   
7. Add the peeled, halved potatoes into the mixture and allow them to cook in the gravy.
   
8. Give it another 5-7 minutes of cooking and take it off the flame. Serve hot. While it can be had with chapattis, but tastes best with steamed rice.