Ethné De Viennes Indian Style Potatoes Food

INDIAN STYLE ROASTED POTATOES

Steps:

• Cut potatoes into pieces and boil them until almost done. Drain and put on sheet pan in a single layer.
• Spray with oil. Sprinkle with salt and sambar powder.
• Turn over and repeat application of oil, salt and sambar powder.
• Put into 350-400 degree oven (depending on how crispy you like them) and cook for 20 minutes, turning once or twice.

ONION BHAJI (INDIAN ONION FRITTERS)

Steps:

• In a bowl, combine the flour, turmeric, cumin, coriander, parsley and water. Season with salt and pepper. Add the remaining ingredients and stir to blend. Preheat the fryer to high heat.
• Preheat the oven to 75 °C (170 °F).
• With two teaspoons, place 15 ml (1 tablespoon) of batter and fry in the hot oil, a few at a time, for 3 to 4 minutes, turning occasionally. Drain on paper towel and keep warm in the oven. Fry the remaining fritters. Serve warm as a starter.
• Tips: You can find chickpea flour in health food stores and some supermarkets.

INDIAN-STYLE POTATOES - KHATTA ALOO

Steps:

• In a large skillet heat cumin, caraway, cuminseed, ground coriander in the oil only until fragrant, swirling the pan.
• Add the onion and cook 1 minute.
• Add the garlic, hot chile, and ginger, and cook until the onion is tender.
• Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper.
• Warm the dish through until hot and garnish with the cilantro and mint leaves.
• Serve hot.

DELHI POTATOES

Steps:

• Place the potatoes in a pan, add enough water to just cover, bring to the boil and cook until tender.
• Drain potatoes, allow to cool, then peel and dice.
• Chop the onions finely.
• Heat the ghee or peanut oil in a medium-size skillet.
• Add the mustard seeds and saute until they pop.
• Add the onions, reduce heat and continue frying until they are soft and browned.
• Next add the turmeric and chili powder to the skillet, and stir.
• Finally, add the potatoes, sprinkle with salt and gently toss all the ingredients until mixed together.
• Can be served hot or cold.

INDIAN STYLE (JEERA ALOO)CUMIN POTATO AND FENNEL SEEDS N ROSEMAR

Steps:

• Parboiled the fingerling potatoes with skin in salted water.
• Once the potatoes is 80% cook cut in half put some olive oil n galic shallots thyme n toasted cumin seeds n fresh basil.
• Take some gorgonzola cheese put some cream n blend n mixer till smooth n creamy texture.
• Take some toasted fennel seeds n fresh rosemarry seasoned with kosher salt n wrapped the steak with this spice mix.
• Grill the the steak in your desired doneness.
• Served with blanched asaparagus.

INDIAN-STYLE POTATOES AND SNOW PEAS

Steps:

• Boil potatoes until just starting to get tender- about 10 minutes.
• Drain and set aside.
• Heat oil in pot for a couple minutes.
• Add potatoes and peas and stir-fry about 5 minutes.
• Add all other ingredients except cilantro and stir well.
• Lower heat to low, cover, and cook until vegetables are done/tender.
• Sprinkle with cilantro just before serving.