{Simple and Easy Appetizers} Cornmeal Crusted Potato Wedges Recipe

Tweet

We simply love potatoes in our house and can be easily tagged as a perennial favorite. Basically we try to make, eat and taste them in every possible variation - with eggs, with balsamic vinegar, spiced up with kolhapuri masala, sometimes as mini pancakes, as rolls, as tater tots or even in a Christmas pie.

Today's recipe - Cornmeal Crusted Potato Wedges is a result of one such quest to experiment with this humble vegetable. This dish enjoys being different and scrumptious at the same time. These are so yum that once you taste it, you are bound to return for more with an instant craving. I promise.

Enjoy!

the cornmeal seasoning for the potatoes

potato wedges roasting in the oven..

{Recipe} Cornmeal Crusted Potato Wedges

Adapted from Simple Bites
Serves 2-3

Ingredients:

4 medium sized potatoes, peeled
1-2 tbsp fine cornmeal (or polenta)
salt - to taste (~ 1 tsp)
1/4 tsp black pepper powder
1/2 tsp red chilli powder
1/2 cup olive oil
3 garlic cloves, minced
1/4 cup fresh cilantro leaves, chopped

Preparation:

1. Cut potatoes into long wedges and boil for 10 mins. Turn off heat and drain in a colander. Keep aside.

2. In a bowl, mix together - cornmeal, salt, black pepper powder and chilli powder. Gently toss the boiled potatoes in the cornmeal mixture.

3. Preheat oven to 220 C or 425 F.

4. Heat a pan (oven-proof or cast iron skillet if you have one) and add a thin layer of olive oil. Add garlic. Let it sizzle for about 30 seconds and add seasoned potatoes in one single layer.

5. Transfer the contents onto a baking pan and roast for about 30 mins, turning them for every 10 mins. You can skip this step and directly place into the oven, if using an oven-proof skillet or cast iron skillet. 
Make sure you roast them until they are crunchy from out side.

Serve them with any dip and ketchup.

...ready to be served..

Sending this as an entry to Healthy Vegan Fridays and The Wellness Weekend.

This is Recipe 26 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

**********************************************

Did you like what you just read. then Subscribe to Cooking With Siri feed  (OR)

Enter your email address and Never miss a post..


Delivered by FeedBurner

Be the first one to know what I am going to post next by "Liking" Cooking With Siri page on Facebook and follow me on twitter.

until next recipe,

{Easy Summer Recipes} Roasted Beet Salad with Yogurt Dressing

Tweet

I am a great fan of the juicy, natural sweetness that beets tend to offer. And a drizzle of a super simple yogurt dressing on the top gives a nice summery, cool twist to my favorite vegetable. Now, that's what today's recipe - Roasted Beet Salad with Yogurt Dressing is all about - as easy as simply tossing the beets in an aluminum foil to roast along with a spice marinade, cutting into wedges and serve some dressing on the side. The recipe is adapted from Modern Spice by lovely Monica Bhide. I owned this copy for quite a while and like many others on my cookbook shelf, I didn't get a chance to cook from it. Until today!

A word of caution - the photographs tend to get messier by the end as I couldn't stop myself from tasting the the gorgeous salad. I hope you wouldn't mind. Its definitely one of the quickest photo shoots I ever did for any recipe. :-) Now, You got to see how greedily I ate right? The below photograph is the proof...

Enjoy and make some today!

 Roasted Beets neatly arranged with Yogurt Dressing in the middle

{Recipe} Roasted Beet Salad with Yogurt Dressing

Serves 3-4
Source: Modern Spice by Monica Bhide

Ingredients:

For the beets -

4 medium sized beets, different colors if possible, trimmed. [I used only red beets]
1/2 tsp black pepper powder
2 tbsp olive oil (original recipe suggests vegetable oil)
1 tbsp coriander powder
few curry leaves (my addition)

For the dressing -

3/4 cup plain yogurt
1/4 teaspoon minced ginger
1/2 tsp sugar
1/8 tsp salt

Preparation:

1. Preheat oven to 220 C or 425 F. Wash the beets and pat them dry.

2. In a bowl, combine black pepper, vegetable oil, salt, coriander powder and curry leaves. Drop the beets and coat them well.

3. Place the beets in aluminium foil and wrap them tightly into individual pouches. (The original recipe suggests to wrap the beets in a large piece of foil as a single layer). Also if you are using different coloured beets, wrap each color individually. Place them in a rimmed baking sheet and bake for 45 to 50 minutes until the beets are cooked thoroughly. The beets are cooked when they can be easily pierced with a knife.

I used the remaining marinade as a dip for my bread. It does taste yum with the coriander powder and curry leaves.

4. Take out the beets from oven and allow to cool to room temperature. Remove from the foil and the skin should peel off very easily with fingers or a pairing knife. Gently scrape off any spice marinade on parts of beet. Cut them into wedges and arrange on a plate.

5. To make the dressing - Place all the ingredients listed for "dressing" above in bowl and whisk to combine. Add water if you wish to have a thinner consistency but donot add oil.

6. Spoon the dressing on the beets and Serve immediately.

Sometimes messy is so gooooooooooooood!

This is Recipe 25 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

**********************************************

Did you like what you just read. then Subscribe to Cooking With Siri feed  (OR)

Enter your email address and Never miss a post..


Delivered by FeedBurner

Be the first one to know what I am going to post next by "Liking" Cooking With Siri page on Facebook and follow me on twitter.

until next recipe,

{Simple and Easy} Panchmel (Panchratna) Dal | Indian Style Five Lentil Curry Recipe

Tweet

 
Imagine a pot with five kinds of lentils (dals) seasoned with fresh spices and tomatoes  simmering for dinner on a weeknight with hot (or leftover) rice or roti. How comforting does that sound. My mother used to make this irrespective of which season it is. It was wholesome and soupy consistency for summers and during winters this dish helped to banish those winter blues. For a blessedly comforting creaminess, it is important to cook the dal long and slow on low heat. I usually skip the garam masala at the end as we like it relatively plain and simple. Serve with chopped onion and lemon wedges on the side and there you have a perfect meal ready.

Enjoy!

Sending this dal recipe as an entry to My Legume Love Affair # 58, guest hosted at Chez Cayenne. This event was originally conceptualized by Susan and now gracefully run by Lisa.

Check out previously posted dal recipes -

Kerala Style Arhar Dal
Chana Dal and Coconut Stir Fry
Toor Dal Chutney
Yellow Moong Dal Soup with Garlic Basil Croutons

{Recipe} Panchmel Dal | Indian Style Five Lentil Curry

Serves 4

Ingredients:

1.5 cups (in total) of five kinds of lentils - I used a 1/4 cup each of whole black beans, channa dal, toor dal (split pigeon peas), split moong dal and masoor dal (split red lentils)
1 cup tomato puree (or) chopped tomatoes
1/2 tsp ginger-garlic paste
2 bay leaves
1/2 tsp turmeric
1 tsp cumin seeds
2 green chilies
1 tsp red chilli powder
2 tbsp oil (or ghee)
chopped coriander leaves
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp garam masala (optional)
1/2 cup beaten curd/yogurt (optional)
salt - to taste

Preparation:

1. Wash the lentils together multiple times with fresh water and optionally soak for 1-2 hours. Drain. Add 3 cups of water and pressure until 2 whistles, until dals are cooked. Let the pressure be released and keep aside.

2. Heat oil in a wide kadai. Add cumin seeds, bay leaves, ginger garlic paste and green chillies. Let them sizzle a bit. Reduce heat to low and into the oil add turmeric, red chilli powder, salt and coriander powder. Saute once and add tomato puree (or chopped tomatoes). Cook until oil separates from the edges.  Mix in the cooked lentils and water (if you want a thinner consistency). Cover and cook for 10-15 minutes, stirring once or twice in the middle. Add beaten yogurt, if using. Mix and then finally sprinkle garam masala. Adjust seasoning, if required. Transfer the dal into a serving bowl and top with fresh coriander leaves. This recipe goes well with roti, rice or plain bread.

Dinner Served!

This is Recipe 24 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

**********************************************

Did you like what you just read. then Subscribe to Cooking With Siri feed  (OR)

Enter your email address and Never miss a post..


Delivered by FeedBurner

Be the first one to know what I am going to post next by "Liking" Cooking With Siri page on Facebook and follow me on twitter.

until next recipe,