Showing posts with label potato. Show all posts

Wednesday, July 10, 2019

Potato Corn Sandwich | Corn Sandwich | Sandwich Recipe

Potato Corn Sandwich, a delicious and easy to make sandwich with a handful of ingredients. The sweet corn and the spicy potato mixture make a great combo for sandwiches.

Do you hate the fact that the stuffing from the sandwich falls apart when you bite it and at the same time you want some crispy sandwich ?? Then this combination of potato & corn in the sandwich is what you're looking for.

Mashed potato gives nice binding between two bread slices and also holding the corn well without falling apart. Ever since i have started making this, it's become our favorite without any doubt.

Here in this recipe, i have used Indian masala to spice up my stuffing, but you can make the same with whatever spice/herbs you like.If you're looking for other corn/potato sandwich recipe, here they are
Spinach and Corn Sandwich
Cheesy Corn Sandwich
Potato Sandwich
Now let's check out how to make this yummy sandwich.

Potato Corn Sandwich | Corn Sandwich | Sandwich Recipe

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sandwich | Recipe Cuisine: Indian

Ingredients
Bread Slices - 8
Corn kernels - 1/2 cup
Potato - 2
Onion - 1/2
Tomato - 1/2
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Garam masala - 1 /2 tsp
Coriander leaves - few
Lemon juice - 1/2 tsp
Oil - 1 tsp
Salt - to taste
Butter for toasting

Related : Veg Cheese Sandwich

Procedure

First slice the onion and tomatoes into small pieces. Cook the potatoes in a pressure cooker and mash them well with a fork.

In a pan, heat the oil, add the onions and saute till it became translucent, then add the ginger garlic paste and saute for a min.

Next add the corn kernels and tomatoes, mix it well and let it cover cook till the tomatoes are soft.

Add the mashed potatoes and the spices(turmeric,chili & garam masala powder) & salt. Mix it all well together and cook till the raw smell of the spices goes off.

Finally add the coriander leaves and squeeze the lemon juice. Mix it together. That's it, the stuffing is ready.

Take a bread, apply the corn masala on the bread evenly and then close with another bread. Toast it on the tava or place it on the buttered grill and cook till both sides are crispy.

Tasty Potato Corn Sandwich is ready.Serve it with your favorite drink/juice. We had it with Strawberry lemonade.

Related: How to make Veggie Cheese Sandwich

Related : Cabbage Patties Sandwich

Notes:

Serve immediately for crispy outer crust.
Adjust the seasoning as per your liking.
You can use the same stuffing for chapathi roll too.

Sunday, November 4, 2018

Sweet Potato Halwa | Sakkaravalli Kizhangu Halwa | Deepavali Sweet

Sweet Potato Halwa, a quick to make halwa from the sweet potato. If you' ve been following my blog regularly, you might know that for this week I'm posting colorful dishes with the naturally available ingredients without using any food color.

Though I have been buying sweet potatoes regularly, I never thought of making halwa, mostly made stir fry or just steam and have it for evening time, but when I signed up for this theme, I wanted to make something sweet with sweet potato since it's deepavali time !!!

So I had started searching for the dessert recipe with sweet potato, that's when I came across this halwa recipe from manjula's kitchen, the recipe was so easy and sounds so delicious too.

In the next couple of days, i had prepared this and as expected the taste and texture was amazing, unless you have told, no one can find that this halwa is made from sweet potato. ST also didn't find out and kept on asking me what halwa it is till he finishes off his share of halwa :-)

Unlike other halwa recipes, it doesn't need a lot of sugar and ghee, still it's lip smacking delicious. Adding milk gives such a rich flavor to this halwa.It's so simple to make, even beginners can try without any difficulties.

But one thing you have to make sure that the mashed sweet potatoes are sauteed well in the ghee before adding any other ingredients to avoid that raw potato flavor in the final halwa. Now let's check out how to make this delicious halwa.

About the Sweet Potato

Sweet Potatoes available here in North America are usually in bright orange color, so I haven't used any color in my halwa. But in India, the sweet potatoes are mostly in pale yellow or mild orange color, if you're using that variety and want bright color halwa, feel free to add a few drops or pinch of orange food color.

About the sugar quantity

In the ingredient list, I have mentioned the sugar quantity as 1/3 to 1/2 cup because depending on the sweetness of the potato, the amount of sugar varies ! So if your sweet potato has enough sweet, I would recommend starting off with 1/3 cup of sugar and increase if needed after giving a quick taste test !

Sweet Potato Halwa

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Halwa | Recipe Cuisine: Indian

Ingredients
Sweet Potato(mashed) - 1 cup
Milk - 1/2 cup
Sugar - 1/3 to 1/2 cup
Ghee - 2 tbsp
Cardamom - 2
Cashews - 6

Procedure

First pressure cook the sweet potato and keep it ready, remove the skin and mashed them well.

I had approximately 1 cup mashed sweet potato. Heat the pan with 1 & 1/2 tbsp of ghee, add the cashews.

Roast them till it becomes slightly golden brown, then remove it on the plate. In the same ghee, add the mashed sweet potato.

Saute them in the ghee until it becomes non sticky and move along with the laddle.

Then add the milk in to the mashed potato.

Mix it well and cook again until it becomes a thick mass. After adding milk, the mixture tends to splatter a little, so be careful while stirring.

Next add the sugar and mix it well. At this stage, the mixture becomes little watery, but that's completely normal. Then add the crushed cardamom into the halwa.

Add the remaining 1/2 tbsp of ghee into the halwa now and stir it continuously till the halwa becomes glossy, non-sticky and move along with the laddle.

Finally add the roasted cashews into the halwa and switch off the flame. Halwa is ready to serve.

Tasty and vibrant looking Sweet Potato Halwa is ready.

Related : How to make Lauki Halwa / Bottle gourd Halwa

Notes:

Depends on the sweetness of the potato, you may need up to 1/2 cup of sugar. My potatoes are already sweet, so i have used 1/3 cup of sugar only.
Saute the mashed potato in the ghee till it becomes non sticky. That gives the wonderful aroma to the halwa, otherwise you get the strong smell of the potato.
Milk gives nice richness to the halwa, if you want more richness, you can add 1/4 cup of khoya too.
Cook the entire time in medium flame.

Thursday, May 31, 2018

Roundup for One Vegetable Different Ways

This is the first time that i'm doing roundup for the BM theme. As usual, this month BM also has some interesting themes and one among them is "One Vegetable Different Ways". The concept is you have to choose one vegetable as main ingredient and cook it in three ways. Really i liked the concept and had chosen "Broccoli" as main ingredients and cooked three dishes. Like me, my fellow bloggers also had chosen the different veggies and came up with some interesting recipes. Here is the compilation of all the dishes that we have shared for this theme.

Here are mine - Broccoli in three ways

Broccoli Soup	Broccoli Paratha	Broccoli Stir fry

Harini - Cauliflower in three ways

Cauliflower Mac n Cheese	Microwave Cauliflower Rice	Air fryer roasted Cauliflower

Srivalli - Potatoes in three ways

Dum Aloo	Rajasthani Jodhpuri Aloo	Stuffed Potato Masala

Vaishali - Spinach in three ways

Palakchi Patal Bhaji(Maharastra)	Palak Ka Saag(Bihar)	Palak Paneer Bhurji

Priya - Onion in three ways

Onion Roti	Onion Rasam	Onion Capsicum Chutney

Varadha - Red Bell Pepper in three ways

Red Pepper Hummus	Skewered Pepper & Paneer	Pepper and paneer in tomatoes

Sowmya - Carrot in three ways

Carrot Sandwich	Oven Roasted Carrot Soup	Honey Glazed Carrots

Saturday, April 21, 2018

Dum Aloo | Potato Curry | Aloo Gravy | Side dish for Roti

Dum Aloo, a delicious & creamy curd/yogurt based curry made with baby potatoes. Though i have heard about the curry, this was the first time that i had tried and tasted too.

It was so delicious and paired well with chapathi. Since i like any curd based curies, there was no surprise that i liked it, but ST also liked it and asked me to make it again.

I could never imagined that the curry would be so flavorful and tasty even without any onions and ginger garlic paste. Though i shared this recipe under "No garlic and No onion" category, sometimes i like to add onions and ginger garlic paste into this curry and it truly elevates the taste.

Here in the recipe, i have used roma tomatoes, in India, i think Bangalore tomatoes works well for this curry. If in case you're using country tomatoes, reduce the amount of tomatoes otherwise it would be very sour.

Once i had the experience of making paneer butter masala with country tomatoes and it turned out like a paneer pickle with very sharp tart taste :-).

Ok,Without further delay let's check out the recipe, but if you want to know what i have prepared for past 5 days for Blogging Marathon event, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Day 3 - Dal Tadka
Day 4 - Paruppu Podi
Day 5 - Mysore Rasam

All the final pics from here are taken recently. So there may be mild color change in the final output :-)

Dum Aloo

Preparation Time : 5 min | Cooking Time : 30 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Baby Potatoes - 1 cup
Tomatoes - 2
Curd - 1/2 cup
Oil - 1 tbsp
Cumin seed - 1/2 tsp
Fennel seed - 1/2 tsp
Cinnamon - 1/2 inch stick
Cloves - 2
Cardamom - 1
Bay leaf - 1
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Sugar - 1 tsp
Salt - to taste

Procedure

First take the potatoes and prick each potatoes with the fork on all sides.

Heat the water in a sauce pan,add the potatoes and 1/2 tsp of salt.

Let it comes to boil and then keep simmer until the potatoes became fork tender. Drain the potatoes and let it cool a bit.

Peel the skin of the potatoes and keep it ready. Heat the pan with oil, add the potatoes and roast till it slightly changes its color.

Remove it on the plate and in the same pan(if needed add extra a tsp of oil) add cinnamon, cloves, cardamon & bay leaf and let it fry in the oil until it became aromatic.Then add the fennel and cumin seed, fry it in the oil for 10 secs.