FARM-STYLE POTATO SWIRL
Make and share this Farm-Style Potato Swirl recipe from Food.com.
Provided by Cookin In Texas
Categories Potato
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut potatoes into cubes, Place in a large sauce pan cover with water, add salt and boil about 20 ,inutes until tender, Drain.
- Mash potatoes, add green onions and garlic mix to blend.
- Add butter,hot milk,egg yolks,pepper and nutmeg. whip until light and fluffy then add parsley.
- Add mozzarella cheese,sausage and parmesan cheese.
- Spoon mixture into a buttered ovenproof dish, sprinkle with herbs and arrange the sausage slices around outer edge of potatoe mixture.Heat under broiler until lightly browned and hot, 5-10 minutes.
Nutrition Facts : Calories 448.9, Fat 13.7, SaturatedFat 7.8, Cholesterol 129.3, Sodium 218.8, Carbohydrate 68.8, Fiber 8.6, Sugar 3.4, Protein 14.7
SPICY FRIED POTATOES
This recipe is a favorite in the house. Surprising considering the amount of spice in it. Overall if you like "Very Spicy" potatoes then you will love this. If you decide to tackle this job, make sure that you are not going to splatter, or if you do that you are wearing an apron. **The turmeric stains everything it touches. Keep that in mind. Even when serving.**
Provided by Barneys Chef in Roc
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice potatoes thin about 1/4" thick.
- Melt butter or olive oil in deep dish fry pan.
- Mix all the spices together in a "disposable" container and keep to the side.
- Add the potatoes and sliced onions to the hot oil.
- Cover and let cook for about 5-7 minutes.
- Add the mixed spices with a table spoon by sprinkling over the top and mixing in real good. Try to cover as much of the potatoes as possible with the spice.
- Cook uncovered, while turning periodically until potatoes are as crispy or as done as you like them.
Nutrition Facts : Calories 350.1, Fat 13.2, SaturatedFat 7.6, Cholesterol 30.5, Sodium 124.1, Carbohydrate 54.2, Fiber 8.1, Sugar 3.5, Protein 7.1
FISH TIKKA
Make and share this Fish Tikka recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- mix all ingredient and marinate fish for 1 to 2 hours.
- thread on skewers and cook in hot pan.squeeze lemon juice on fish.serve it hot.
Nutrition Facts : Calories 193.1, Fat 8.3, SaturatedFat 1.1, Cholesterol 53.8, Sodium 73.8, Carbohydrate 12.6, Fiber 5.3, Sugar 0.3, Protein 23.9
ALOO MASALA (SPICED POTATOES)
A little bowl of simply spiced half-mashed potatoes and onion, glistening with fat, is a standard side dish at bustling restaurants that serve dosas. It's also one of the best vegetable dishes - inexpensive, quick and delicious - to add to your repertoire as a home cook. The key to these potatoes is water, not fat. Overcooking them just slightly ensures that they're tender, and that they hold enough moisture so when you drop them into the hot pan, they break up and meld into the sautéed onion mix, becoming almost indistinguishable from it. Though aloo masala is great with a hot dosa, it's a versatile dish that can also work as a side with other meals.
Provided by Tejal Rao
Categories dinner, quick, vegetables, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
- In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
- Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.
ALU PATRAS/ FRIED SPICY POTATO SWIRLS
Make and share this Alu Patras/ Fried Spicy Potato Swirls recipe from Food.com.
Provided by soulmatesforever
Categories Potato
Time 1h30m
Yield 12 patties
Number Of Ingredients 16
Steps:
- Prepare the filling first, so that it will be cool by the time the dough is ready.
- If you spread it while hot, it will make holes in the dough.
- Boil the potatoes (whole and with the skins on) until soft.
- Rinse under cool water and peel.
- Mash with fork (I put it through a ricer).
- Add grated coconut and next 8 ingredients.
- Spread the mixture on a surface to cool.
- Mix flour, turmeric, cayenne together in a large bowl.
- Rub in the melted butter, then add the water slowly and mix into a dough.
- Knead until soft.
- Roll out dough on a well floured surface (or wax paper) into a rectangle (about 1/8 inch thick).
- In other words quite thin.
- Spread the cooled mixture evenly.
- Roll up into a tight roll.
- Using a sharp, serrated knife, cut into slices of 1/2 inch/1 cm thick.
- Press them flat and form the slices so they are round and place on a platter.
- Heat the ghee or oil in a wok or deep fry pan.
- Fry for 3-5 minutes on each side, turning once, until golden brown.
- Serve hot with chutney.
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