Wednesday, June 25, 2008

Potato Bhaji / Batate Bhaji


This is a very easy potato bhaji recipe and it goes well with roti or dosa. This also makes good stuffing for grilled sandwiches and masala dosa. It can be prepared a day in advance and makes a good dish for picnics, parties or tiffin boxes.

Ingredients

5 boiled and mashed potatoes
1 cup chopped onions
2-3 green chillies
1 teaspoon urad dal
2-3 methi (fenugreek) seeds
1 teaspoon mustard seeds
1/2 teaspoon
cumin seeds
one strand curry leaves
1/8 teaspoon asafoetida
1/2 teaspoon turmeric powder
handful of cilantro or coriander leaves (
chopped)
lemon juice (optional)
2 teaspoon oil
salt as per taste


Method

Heat oil in a pan and add mustard seeds. When the mustard seeds splutter add turmeric powder, cumin seeds, asafoetida, methi seeds, and urad dal. Fry till the urad dal is pink. Then add chopped green chili and curry leaves and coat it well with the masala. Add the onion and fry the onion is transparent. Add the mashed potatoes and 1 cup water. You may add raw cubed potatoes, but it is quicker to make this bhaji with boiled potatoes. Cook till all the flavors blend well. Garnish with coriander leaves and lemon juice.


Variations:
-Add 1/2 teaspoon of garam masala or maharashtrian goda masala for more flavor if you plan to have it with roti or bread.
-Add a handful of cooked peas.
- Add little more water to the potatoes to make the bhaji liquidish.


Preparation time: 30 minutes
Serves: 3-4

Orange Zucchini Cake

This cake is nutritious and tasty to satisfy the late afternoon hunger pangs. It goes well with tea or coffee . I also added Honey Bunches of Oats with almond and it imparted a chewy taste on the top layer of the cake. It turned out to be very yummy with the sweet aroma of spices and orange in every bite. This cake can be stored in a airtight container for 2-3 days.

Ingredients

1 cup flour
1 cup peeled and grated zucchini
1/4 cup Honey Bunches Of Oats with Almond cereal
2 eggs
3/4 cup sugar
1/2 cup canola oil
1 teaspoon cinnamon powder
1/2 teaspoon grated nutmeg
1 1/2 tablespoon grated orange zest
1/4 cup toasted walnuts
1 teaspoon baking soda
1/4 cup milk
1 teaspoon vanilla extract

Method

Mix flour, baking soda, cinnamon and nutmeg powder well. Beat eggs, sugar, milk and oil well using a electric whisk. Add vanilla extract, orange zest, zucchini and cereal well. Fold in the flour mix in gently with a spatula, stirring in one direction till the flour is completely folded into the batter. Mix the walnuts and spread the batter on a greased baking tray. Bake at 325 degrees for 35 minutes or till a toothpick comes clean. Let the cake cool down to room temperature before taking it out of the baking dish. Cut the cake and it is ready to serve.

Preparation time: 70 minutes
Serves: 2-3