Potatoes With Fresh Ginger And Chilies Food

POTATOES WITH FRESH GINGER AND CHILIES

Steps:

• Place the potatoes in a large pot of salted water, and bring to a boil. Cook until tender but still firm, about 15 minutes. Drain, and cool.
• Heat the oil in a skillet over medium heat. Stir in the ginger and chile pepper; cook 2 minutes. Stir in the turmeric; cook 30 seconds. Combine the potatoes with the chile pepper mixture. Add salt as desired. Stir and cook 5 to 10 minutes more. Stir in the tomatoes and curry leaves; cook another 2 to 3 minutes. Serve immediately.

INDIAN GINGER POTATOES

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, jalapeno and ginger; cook and stir until onion is lightly browned, 3-4 minutes. Add turmeric; cook 1 minute longer., Reduce heat to low; add potatoes, water, salt, garlic powder and cayenne pepper. Cook, covered, until potatoes are heated through, 4-6 minutes, stirring occasionally. Sprinkle with cilantro before serving.

ALOO PALAK (INDIAN POTATOES & SPINACH)

Steps:

• In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
• Remove from the pan and blend to a fine puree and keep aside.
• In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
• Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
• Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
• Simmer for few minutes till the potatoes absorb the flavor.
• Add fresh cream if desired.

GRANDMA'S POTATO DUMPLINGS

Steps:

• The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.
• Brown 2 to 3 pieces of bread in butter for croutons. Cut into small pieces, and let cool.
• Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.
• Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately.

PARSLEY POTATOES (COMPANY-WORTHY POTATOES)

Steps:

• Scrub potatoes with a clean scouring pad or the rough back of a sponge (no need to peel them). Slice potatoes into 1 - 1 1/2" thick pieces, transfer to a pot and add enough warm water to barely cover potatoes. Sprinkle with 2 tsp salt add bay leaf.
• Bring to a boil then boil partially covered for about 15 minutes or until easily pierced with a fork. Drain potatoes. Drizzle with melted butter and toss to coat (note: it's easier to toss in a large mixing bowl).
• Sprinkle with 1/2 tsp salt or to taste. Add 1 cup chopped parsley and toss to combine. Toss again just before serving to re-coat with any butter that has collected at the bottom.

ALOO MASALA (SPICY POTATOES) + VIDEO

Steps:

• In a Dutch oven or large pot over high heat, cook potatoes in boiling water until just tender, 15 minutes, drain and set aside.
• In same pot, heat oil over medium high heat. Cook mustard and cumin seeds until they pop, 1 minute. Add the asafoetida, fenugreek seeds and curry leaves and cook 1 minute. Next add the onion, garlic, ginger and chiles, cooking 3 minutes.
• Add the potatoes, coriander, turmeric and salt. Reduce heat to low, toss to coat potatoes and cook, covered for 5 minutes.
• Uncover and stir, mashing lightly with back of spoon. If there is still liquid, cook uncovered until slightly dry, another 1-2 minutes.

MASHED SWEET POTATOES WITH GINGER

Steps:

• Slice sweet potatoes into disks and place them in a pot, cover with water, bring to a boil, cover with lid and simmer 12-15 minutes.
• When the sweet potatoes are fork tender, drain, saving the water. In the same pot, heat olive oil, butter or coconut oil over medium heat and add shallots, ginger and garlic, stirring until fragrant and golden about 2-3 minutes.
• At this point, you could add the sweet potatoes back into the pot and mash ( using a potato masher) adding some of the reserved sweet potato water to loosen it, or place it all in a food processor to whip until silky smooth.
• I usually add about ½ cup liquid for a looser, almost saucy consistency. Season with the salt, pepper.
• Top with maple pecans for a crunchy texture.

SWORDFISH WITH HERB SAUCE WITH SMASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Add Red Potato (12 ounce) to a medium saucepan and cover with cold water. Bring potatoes to a boil and cook for approximately 20 minutes, or until the potatoes are fork tender.
• While the potatoes are cooking, slice Shallot (2) thinly into rings, and add to small bowl.
• Peel Fresh Ginger (0.5 ounce) and mince, and add to bowl.
• Cut Thai Chili Pepper (2) in half lengthwise. Discard seeds, stems, and discard stems, and add to bowl.
• Mince Garlic (2 clove) and add to bowl.
• Remove Fresh Basil (0.25 ounce), Fresh Mint (0.25 ounce) and Fresh Cilantro (0.25 ounce) from their stems and discard stems. Stack herbs together and roughly chop. Add to a second small bowl.
• Thinly slice the Scallion (2) and add to the chopped herb mixture.
• Remove dill leaves from stems and discard stems. Roughly chop and reserve separately for garnish.
• When potatoes have finished cooking, transfer to a colander and drain. Wipe pot dry with paper towels and return potatoes to the pot.
• Using a potato masher, smash potatoes with Butter (4 tablespoon), Sour Cream (2 tablespoon), Whipping Cream (2 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Cover and heat.
• Meanwhile, pat the Swordfish Fillet (2) dry and slice each swordfish fillet in half across to create four equal sized pieces. Season with Salt (1/2 teaspoon).
• In a medium saute pan, heat Olive Oil (1 tablespoon) over medium high heat. Once oil is hot, sear fish in saute pan for four minutes until golden brown on one side.
• Turn fish over and then move saute pan to the oven to finish cooking for two minutes.
• Remove pan from oven and transfer fish to a plate.
• While fish is roasting, juice the Lime (1) into a third small bowl and combine the Fish Sauce (1 tablespoon), Granulated Sugar (1 tablespoon), and two tablespoons of water.
• Heat Olive Oil (1 tablespoon) in a small saute pan over medium. Add the thai chili, garlic cloves, shallots, ginger and saute, stirring frequently for thirty seconds. Then turn the heat to low.
• Pour the lime juice mixture into the pan and quickly remove from heat. Add green onion, fresh mint, fresh basil, and cilantro and mix.
• Heat Olive Oil (1 tablespoon) in a large saute pan over medium high heat. Add Chard (6 ounce) with Salt (1/4 teaspoon) and a pinch of pepper. Saute for five minutes or until leaves wilt and stems are tender. Remove pan from heat.
• Place a portion of smashed potatoes on center of two plates in a line. Plate swiss chard at one end of the potatoes with height. Lay the swordfish stacked together, leaning against one another. Drizzle sauce over the swordfish.
• Garnish with Peanuts (2 tablespoon) and Fresh Dill (1/4 tablespoon).
• Serve and enjoy!

POTATOES WITH FRESH GINGER AND CHILIES

Steps:

• Place the potatoes in a large pot of salted water, and bring to a boil. Cook until tender but still firm, about 15 minutes. Drain, and cool.
• Heat the oil in a skillet over medium heat. Stir in the ginger and chile pepper; cook 2 minutes. Stir in the turmeric; cook 30 seconds. Combine the potatoes with the chile pepper mixture. Add salt as desired. Stir and cook 5 to 10 minutes more. Stir in the tomatoes and curry leaves; cook another 2 to 3 minutes. Serve immediately.