Monday, November 18, 2013
Organic Yukon Gold Potatoes - 2 , cut into slices, lengthwise
Olive Oil - 1 tbsp
Freshly crushed Black Pepper
Rosemary(dried or fresh) - 1/2 tsp, slightly crushed
Thyme (dried or fresh) - 1/2 tsp
lemon Juice - 1 tsp (optional)
Heat a cast iron pan. Make sure that the pan in fairly hot, otherwise the potatoes may stick. Add the olive oil, coat the pan well and add the potatoes.
Mix well, sprinkle salt and pepper. Cook, tossing frequently so that they don't stick to the pan. When they are half cooked, add the slightly crushed rosemary and thyme.
Cook till the potatoes crisp up and brown on the outside and are fully cooked inside. Add lemon juice on top and serve immediately.
Green Beans - 1 lb, trimmed and chopped into small pieces
Olive Oil - 1 tbsp
Nigella Seeds - 1/2 tsp
Green Chili / Jalapeno - 1 or 2, chopped
Turmeric - 1/4 tsp
Fresh Coconut - 1/2 cup, grated
Heat a large skillet. Add the oil and the nigella seeds. When the seeds begin to sizzle, add the chopped green chilies. Wait for a couple of seconds and add the chopped green beans.
Sprinkle salt and turmeric. Mix well and cover and cook for a couple of minutes. Remove cover and cook, tossing frequently till the beans are just cooked and still crunchy.
Add the grated fresh coconut and mix well. Cook for a minute more and then remove from heat. Serve hot.
Saturday, November 9, 2013
Potato - 2 cups, cubed or a pound of baby potatoes
Mustard Oil - 3 tbsp.
Paanch Phoron - 1 tsp
Turmeric Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Cumin Powder - 1 tsp
Ginger - 1/2 inch, grated
Water - 1 cup
Yogurt - 2 tbsp, beaten well along with the cardamom powder
(do not add excess yogurt as it will make the gravy very thick)
Cardamom powder - a pinch
Cilantro - a handful
Heat mustard oil in a pan. Add the paanch phoron and let the spices sizzle. Immediately add the cubed potatoes.
Add turmeric and salt and cook for a few minutes.
Now add the ginger, cumin powder, red chili powder and cook covered till the potato is done. In between add a cup of water.
Once the potato is done, remove the pan from heat and add the beaten yogurt. Mix gently and put the pan back on heat. Cook for a couple of minutes more. Sprinkle some chopped cilantro on top and serve hot.
Adapted from http://www.lovefoodeat.com/my-favorite-bengali-aloor-dum/