The Vegetarian World: potato recipes

Showing posts with label potato recipes. Show all posts

Wednesday

Potato Idli

Ingredient: 6 Slice bread
2 Potatoes (boiled, peeled, mashed)
2 Tablespoon bread crumb
2 Tablespoon peas
1 Teaspoon green chilli-ginger paste
2 Tablespoons grated cottage cheese
1 Cup blended curd
¼ Teaspoon garam masala
½ Teaspoon turmeric powder
½ Teaspoon mustard seeds
salt to taste ,Fresh coriander,oil to fry

Method :
.
· Mix potatoes, cottage cheese, boiled peas, ginger-chilli paste, garam masala, coriander, bread crumbs and salt.
· Make 6 cutlets of this and then fry them in oil.
· Mix ¼ teaspoon salt in the curd.
· Heat 1 teaspoon oil. Add mustard seeds, turmeric powder, ½ cup water and curd.
· Cut the bread in round shape.
· Dip the bread in curd.
· Place the cutlet on the tawa and then the round bread slice on each cutlet. Cover with small bowl and cook for 2 minutes.
· Serve with tomato ketchup and green chutney.

Tuesday

Sri Lanka Aluwa

Sri Lanka Aluwa

1 1/2 cups sugar
1 1/2 cups milk
14 1/2 oz. can sweetened condensed milk
4 ozs. butter
1 cup cooked mashed potato
1 cup finely chopped cashewnuts
2 tablespoons rose water
1 teaspoon ground cardamom

Put sugar, milk, condensed milk and ghee into a large
heated non-stick saucepan. Cook over medium heat,
stirring constantly, until mixture reaches soft ball
stage or 240 degrees on a candy thermometer. (To test
for softball stage, drop a little into a cup of ice
cold water. If it firms enough to be molded into a
soft ball. it has reached the required temperature.)
Remove from heat, add smoothly mashed potato and beat
with a rotary beater until all lumps are beaten out.
If using a pan with non-stick lining, pour mixture
into a bowl before doing this or the metal beaters
will scratch the non stick surface. Return to heat and
cook to soft ball stage or 116°C (240°F) once more.
Remove from heat, stir in nuts, rose water and
cardamom and mix well. Pour into a well buttered
shallow dish or baking tin. Press lightly with a piece
of buttered banana leaf or plastic wrap to smooth and
flatten the surface. Allow to cool and set, then cut
into diamond shapes, and offer.

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Sunday

sweet potato wedges

My sis made these on Thanksgiving, they were really good. I wouldn't make them just for Thanksgiving though. And I probably won't peel the potatoes.

-Amy

SWEET POTATO WEDGES

INGREDIENTS
5 large sweet potatoes, peeled
½ C teriyaki sauce
¼ C orange marmalade
½ t salt
½ t ground ginger
1 t cinnamon
¼ t nutmeg
¼ t cloves
½ C pecans, toasted & chopped

Directions

Preheat the oven to 375 degrees. Lightly oil a large baking sheet with
sides. Cut the sweet potatoes into desired size wedges. You can microwave them first so they are easier to cut.

In a large mixing bowl, whisk together the teriyaki sauce, orange marmalade, and spices. Add the sweet potato wedges and toss to evenly coat with the mixture. Transfer the sweet potatoes to the baking sheet, scraping all the sauce in the bowl onto the sheet with them.

Bake until the sweet potatoes are tender, but not so soft they fall apart. Start checking them after 40 minutes.

When done, transfer to a serving bowl. Sprinkle with pecans before serving.