Recipe> Bhindi and Potato Sabzi

Text by: Tanya Munshi

Daily cooking can be boring for many. I often hear many ladies complaining that cooking is such a boring task. I agree, but only from their point of view. Fortunately for me, I love cooking. I find it very relaxing especially after a busy schedule.

Image: Bhindi and Potato Sabzi

Image by: Tanya Munshi

As much as I love non-vegetarian food, I love my veggies. One of my favorites is ladies-finger or Okra or Bhindi. I am sharing a simple recipe to make that boring lunch or dinner a little more interesting. So here goes...

Ingredients

• Ladies Finger/ Okra/ Bhindi - 500 gms
• Medium to Large Potatoes - 1-2 nos. 
• Large Onion - 1 and 1/2
• Paanch Phoron - 2tsp approx. (Bengali five spice mix)
• Mustard Oil
• Salt - to taste
• Coriander powder - 1-2 tsp
• Turmeric powder - 1tsp
• Red chilli powder - 1 and half tsp

Method

1. Cut the ladies finger the way you like. You can cut it in circles or in long strips. 
2. Cut the potatoes in thin slices and slice the onions and keep aside.
3. Heat the mustard oil and add the Paanch Phoron. As soon as it splatters, add the onions and brown them. 
4. Now add the potato slices and brown them and finally add the ladies finger.
5. Once you saute them for a few mins, add the salt, coriander, turmeric and red chili powders and mix well.
6. Lower the flame and cover the work. Keep checking every few mins and mix it well.
7. Once done, serve hot with roti and daal.

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.

Recipe> Sweet 'n' Tangy Potato

Image: Fresh garden potatoes

Image by: Hemmert

Text by: Tanya Munshi
This is an all time snack. You can complement your evening drinks or a meal with these sweet 'n' tangy potatoes. It’s simple to make and can liven up even the most boring meals cooked for that day!

1
Ingredients:
3-4 medium sized potatoes
1-2 Green chillies
¼ tsp methi (fenugreek) seeds
½ tsp jeera (cumin) seeds
A pinch of Hing (asafoetida)
¼ tsp Chaat masala
¼ tsp Red chilli powder
¼ tsp Turmeric Salt – to taste
¼ tsp Sugar
¼ squeezed Lemon juice
Fresh coriander leaves – a few strands chopped finely for garnishing
1-2 tbsp Cooking oil
2
Things you need:
A pressure cooker
A wok/ kadai – preferably a non-stick cookware with a lid
A wooden ladle
3
Method:

1. First - pressure cook the potatoes. Then peel them, cut into cubes and set aside.
2. In a wok, heat the oil. Add fenugreek and cumin seeds and bring them to a slight splatter.
3. Then lower the flame and add the cubed boiled potatoes and gently toss them in the seasoning.
4. Then add the spices one by one – asafoetida, chaat masala, red chilli powder, turmeric powder, chopped green chillies (optional), sugar and salt to taste. Mix all of them together (again) gently with the potatoes.
5. Cover the lid and let it cook in the steam for 3-4 minutes.
6. Remove the lid, toss the mixture well and finally add juice of ¼ slice lemon and the freshly chopped coriander leaves and mix again.
7. Serve hot with cool drinks, or dal and chapattis.

Note:
Remember to gently mix the potatoes. Since these are boiled potatoes they have a tendency to break or mush easily. If serving as a snack, serve with toothpicks or cocktail forks. This snack tastes best when served piping hot. So keep the ingredients ready and you can prepare the dish just when your guests arrive.