Italian fish meatballs

Polpette di pesce, are crispy and aromatic fishballs, the size of a plump walnut, prepared with cod and flecked with thyme and parsley.  Whether fried, baked or stewed with tomato, these tiny beauties are easy and fun to make and super delish. A dish that everyone likes.

Bite-sized polpette di pesce is super versatile. Here are some ways to serve them.

• Serve with lime wedges as a starter.
• Serve with a crisp green salad for lunch, drizzled with some pesto sauce.
• Make a fish meatball sub. Place a few of the fishballs stewed in tomato sauce inside a kaiser bun topped with some cheese. Grill till cheese just melts.
• Serve over spaghetti drenched with tomato sauce and grated parmesan. Polpette di pesce is not traditionally served with pasta but hey, how does that matter. Tastes awesome. 

If you want a lighter version, you can bake the meatballs. Once prepped, place them on a baking tray lined with parchment paper, sprinkle with a little oil and bake in a preheated oven at 425 ° F for 12-15 minutes.

Polpette di pesce al sugo or fishballs stewed with tomatoes make for an even tastier meatball. Fry the prepared fishballs in hot oil for a couple minutes per side. Then immerse them in the pan of tomato sauce and cook for 15 minutes till plump.

Italian fish meatballs 

Ingredients: (Makes 24)

2 lbs skinless fish fillets (I used cod)
2 medium potatoes, boiled and mashed well
1 small red onion, chopped fine
1 egg, lightly beaten
2 cloves of garlic, minced
½ tsp lime zest
4 tbsp parmesan, grated
2 tbsp fresh cilantro, chopped fine
2 tbsp panko breadcrumbs
1 tbs Italian seasoning
1 tbsp hot sauce (optional)
Salt and black pepper to taste
Vegetable oil for frying

1. Steam the fish until it flakes easily,, about 10 minutes. Allow it to cool slightly, then flake with a fork.
2. In a bowl combine the fish, mashed potato, chopped onion, egg, cilantro, Italian seasoning, parmesan, lime zest, garlic, hot sauce, salt, and pepper. Combine the mixture well. 
3. Take handfuls of the mixture and shape into small balls. Roll over bread crumbs and set aside.
4. Place the prepared fish balls in the fridge, covered for about half an hour. (see note below)
5. Heat the oil in a  deep pan to medium high heat (till breadcrumb sizzles and turns golden when dropped). Deep fry the fish cakes in batches, turning around until golden and crispy on all sides.
6. Drain on paper towel and serve hot with lime wedges.

Note: Chilling the meatballs helps to set the shape and makes it easier to fry. It is a great make ahead tip for when you are serving fish balls for a party. Prep the fish balls till this stage and refrigerate the day before. Just fry before serving.

Scotch eggs

Scotch egg needs no introduction. A picnic fave with English origins, although it may have been inspired by the Mughlai dish - nargisi kofta.  A well made scotch egg is a perfectly soft boiled egg encased in sausage meat flavored with herbs, breaded and deep fried to a crisp golden perfection. The best part is cutting into that soft-boiled yolk - one of life's simple pleasures. Makes for a perfect and convenient picnic food and this year it is my Easter Egg recipe.

This dish requires just a few ingredients, eggs, meat and the breading stuff.
Soft yolk or?
Egg is the important part of the recipe and so is the debate of how much to cook the eggs. I love our scotch eggs a little soft in the center but if you prefer them more robust then use hard boiled eggs instead. Truth be told, soft center eggs are a little delicate to handle through the breading and frying process. Each time I make them I find myself holding my breath till the task is done. But the reward is quite gratifying.
The mince
The sausage meat requires no special flavors, just a dash of nutmeg with some herbs of your choice. Some recipes call for addition of garlic or other veggies, I personally don't think it makes much of a flavor boost. So I keep it simple.
Crispy coating
The breading process is super important for a crunchy output; and so I like to use the Panko bread crumbs. Don't skip any part of the breading process. This sequence is important since breadcrumbs won't stick without the egg wash, and egg wash won't stick without the flour dusting.
Fry or bake?
And finally, deep frying at medium hot temperature cooks the meat through properly without affecting the softness of the egg yolk. Some recipes call for baking, but I like them fried.

These crisp golden beauties taste awesome hot from the frying pan and we love them with vinegar onions on the side. So get breading and frying.

Ingredients: (Makes 5)
6 eggs
1 lb pork (or turkey) sausages with casings removed
Pinch nutmeg
2 tbsp chopped fresh herbs (my choice chives, parsley, and thyme)
Flour
Panko breadcrumbs
Vegetable oil, to fry

1. Boiling Eggs - In a deep pan bring some water to boil. Place egg in a spoon and gently lower it into the boiling water, so as not to crack it. Repeat for 4 more eggs. Meanwhile, keep ready a bowl of cold water with a few ice cubes. 
2. Boil eggs for 4½ minutes. I like my Scotch eggs a little runny in the middle, but if you prefer a hard-boiled center, boil the eggs for 7 minutes. Remove from heat, drain out the water and plunge the 5 boiled eggs in the prepared ice bath for a few minutes. This will stop any further cooking of the yolk and will also prevent them from turning grey. 
3. Prepping the Meat - Mix together sausage meat, nutmeg, and herbs in a bowl and divide them into five portions.
4. Carefully peel the eggs. Prepare an assembly line for breading the eggs. Put seasoned flour in the first bowl. Beat the remaining 1 raw egg in a second bowl with a splash of milk and tip the breadcrumbs into a third bowl. 
5. Breading - Take one portion of the sausage meat and flatten it in your palm. Place a peeled boiled egg in the center and encase in the meat by smoothing it into an egg shape. Important to keep an even coating of sausage all around, and not too thick. 
6. If doing this by hand is difficult for you, use the cling film trick. Place a square of clingfilm on the work surface, and oil lightly. Put one of the meatballs in the center, and put another square of oiled cling film on top. Roll out the meat until large enough to encase an egg and remove the top sheet of clingfilm. Place a boiled peeled egg in the center, bring up the sides of the film to encase it, and smooth it with your hands.
7. Give each prepared egg a light dusting of flour, dip in the egg wash and then roll onto the breadcrumbs. This sequence is important since breadcrumbs won't stick without the egg wash, and egg wash won't stick without the flour dusting. 
8. Frying - Fill a deep pan half with oil and heat to 340°F /170°C (till breadcrumb sizzles and turns golden when dropped). Fry the eggs for 7-8 minutes until golden and crisp. Drain on paper towel and serve hot with vinegar onions. 

Cheddar Garlic drop Biscuits

Birthday celebration dinner, relaxed chitchat, and shrimp cocktails. Clam chowders and a bread basket all covered with white linens at our table. It opens to reveal these delicious looking biscuits, hot and soft and buttery and all resolve breaks at the sight of these savory delicacies. We all loved them so much that I had to re-create these beauties at home.

A type of quick bread, these savory biscuits are easy and quick to make. Just scoop the batter onto a baking sheet and bake them till they are crispy and golden on the outside and soft inside. Cheese and herbs add a whole lot of flavor making then delicious and addicting. 

These beauties are very versatile and can be served at any time of day. 

• The perfect accompaniment to a hearty bowl of soup or stew.
• Awesome served with a main dish salad.
• Delicious alongside your choice of eggs in the morning.
• Fabulous for high tea with sandwiches and cake.  

Ingredients: (12-15)
2 cups flour
2 tsp baking powder
1 tsp sugar
2/3 tsp salt
1/2 tsp baking soda
1 tsp garlic powder
1 cup buttermilk
1/2 cup butter
1 cup shredded cheese
Fresh parsley (or chives, or thyme, or rosemary)
Brushing on top
1 tbsp melted butter
1 tsp paprika

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
2. Mix together all the dry ingredients - flour, baking powder and soda, garlic powder, herbs, salt, and sugar. 
3. In another bowl melt the butter and cool it slightly. Add buttermilk and stir until butter forms small clumps. Add buttermilk mixture to dry ingredients and stir with a spatula until just incorporated. 
4. Using a greased ¼ cup measuring scoop, drop a level amount of batter onto the baking sheet. Sprinkle with paprika. Brush with melted butter.
5. Bake until top is golden brown and crisp, about 10-15 minutes. 
6. Serve hot with soup or stew. 

Mawa gujiya

खिल उठे कचनार टेसू
फाग का हो राग घर -घर
हवा में हो रंग उड़ते
क्षितिज भीगे; हंसे अम्बर
रंग में त्यौहार भीगे
और मन भीगे सभी का प्रेम से;
सदभावना से-दूरियाँ मन की मिटाए
होली के पर्व की अनगिनत शुभकामनाये

A happy Holi to everyone celebrating the festival of colors. Holi is celebrated all across India in the month of March to bid winter adieu and to welcome spring with its vast array of colors. Fresh leaves and buds bloom, animals awaken and the earth seems to come to life again. Just like Spring, Holi signifies new beginnings. 

Mawa gujiya is a must make recipe for Holi. These are traditional Indian fried crisp pastry filled with sweet coconut and khoya (milk solids) filling. I have fond memories of my mom making gujiyas, samosas and crisp Sev for Holi. 

Gujiyas are made all over India with a variety of fillings. In UP, Bihar, Rajasthan (the northern states) we call it gujiya and filling is almost always khoya and coconut. Sometimes khoya is substituted by roasted semolina. Semolina filling makes for a lighter less calorie dense gujiya, more economical gujiya, and a vegan version of gujiya. In Maharashtra (to the south) we call it karanji and the filling is freshly grated coconut infused with cardamom, jaggery, and raisins (no khoya). In Bengal (to the east) they make lavang latika. Dough and filling are the same as gujiya, but these are folded like a parcel and secured by a clove (lavang) on top. After frying these dumplings are coated in sugar syrup to get a crusty crisp exterior.

If you are a novice to this dish then you will need a mould to shape the gujiya. Using a mould makes it really easy. Hand folding the edges is an art and with practice comes quite easily. Another hack to shaping them is to seal the edges using a dab of water or milk and press lightly with your finger. Using a fork, press the edges to crimp and seal well.

Ingredients: (Makes 25)
For the filling
Khoya/mawa/milk solids, buy from the store or make your own (recipe below)
½ cup shredded unsweetened coconut
10 green cardamoms, crushed fine
Powdered sugar to taste
Handful each almond and cashews, chopped fine
Palmful raisins
Mix everything in a bowl and keep aside, covered, ready for filling the gujiyas.

For homemade khoya/mawa
1½ cups of milk powder
⅓ cup cream

1. Mix the two ingredients together. Microwave for a minute. 
2. Remove from heat and knead well with hand. 
3. Microwave can vary, and you may need another 30 seconds. Do not overcook
4. Knead again and refrigerate for 10 minutes.
5. Grate and it is ready to use.

For the pastry dough
2½ cups all-purpose flour
4 tbsp ghee (use oil for a vegan option)
Pinch salt
½ - ¾ cup of water
Oil for frying

1. Sift the flour in a bowl. Add ghee and mix with your fingertips till fully incorporated. Mix in the water, a little at a time to form a soft dough.
2. Adding ghee to the flour helps to get a crispy gujiya. Use oil instead, for a vegan option.
3. Dust with little flour and knead for a minute. Cover and leave to rest for 10-15 minutes. Meanwhile, prepare the filling. 

Prepare the gujiyas - traditional method

1. Divide the dough into 25 equal portions. Keep them covered while you work on one.
2. Flatten the dough ball and roll out on a lightly oiled surface to form a 4-inch circle. 
3. Shape the gujiyas using a mould if using one. Otherwise, follow the steps below. 
4. Place the circle on the pastry board, add a generous amount of the stuffing (about a tablespoonful) on one side. 
5. Fold over to form a semi-circle, sealing the edges using a dab of water or milk. Press edges lightly with your finger. Using a fork, press the edges to crimp and seal well. Make sure the gujiyas are sealed well. If they open while frying, the sweet filling can leak out into the hot oil and spoil the entire batch. 
6. Place the prepared gujiya on a plate and cover with a damp cloth while you make the rest of them.
7. Heat oil in a deep pan to medium-low heat. Deep fry a few gujiyas at a time, turning a few times until they turn golden. Frying at medium-low ensures even cooking inside and out and also helps to get a crispy shell.  
8. Fry in small batches to prevent overcrowding the pan. This is a slow process especially if you are making a large quantity, so be patient. 
9. If the filling does leak out of one of the gujiyas, strain the oil to prevent it from sticking to other gujiyas. 
10. As an alternative, you can also bake the gujiyas. Preheat the oven to 375°F. Place all the prepared gujiyas over a lined baking tray. Brush with oil or ghee. Bake in the oven until crisp and lightly brown all over for around 15-20 minutes, turning it halfway. Let stand for 10 minutes before digging in.

Alternate - light shell baked gujiyas
To save time and make the Gujiyas a little less calorie dense here is an alternate light shell baked gujiyas. Use either phyllo pastry or spring roll wrappers for the crust and bake them instead of fry. Here is the light version of the recipe. The edges don't look as pretty but it tastes just as good.

Ingredients: (makes 8)

8 Spring roll wrappers
Filling
½ cup khoya (milk food) grated
¼ cup shredded coconut
1 tbsp each chopped almonds and cashew nuts
1 tbsp raisins
3-5 green cardamoms powdered
⅓ - ½ cup powdered or fine sugar

1. Preheat oven to 400°F. 
2. In a bowl mix all the ingredients for filling. divide into 8 portions. 
3. Take several wrappers and trim them at the corners using a large round cookie cutter. 
4. Take the trimmed spring roll wrapper, place one portion of filling on one side of the wrapper, fold it in half to form a semi-circle, sealing the edges using a dab of water. Brush with butter or ghee.
5. Place on a greased or lined baking tray and bake for 15-20 minutes, turning it halfway, till crisp and light brown. 
6. Let stand for 10 minutes before digging in.

Ragda Patties

I love bringing the flavors of traditional Indian comfort food to my table. I have always been a fan of the vast array of culinary offerings of street food. From Puchka to Jhal Muri, momos to vada pav, I love it all.

If you are a chaat lover then this recipe is for you. Ragda Patties - A lip smacking and finger licking Mumbai/Gujarat street food. Ragda patties are what Tikki Choley is to North Indian chaat lovers. The concept is the same, only flavors are more in tune with Maharashtrian cuisine. There are two main parts to this dish, the Crisp hot patties (potato Tikkis) that are served over a ladleful of hot dry yellow peas curry (Ragda) cooked with an array of spices, topped with green and red chutneys, onions and crisp Sev.
An attractive dish with flavors bursting in every spoonful. Serve it as a starter or as a mini meal for brunch/lunch.

A few points to keep in mind:

• White peas need to be soaked overnight. If that is not possible then a minimum of 6 hours is definitely required. 
• I always pressure cook the soaked peas. I recommend pressure cooking peas as its the quickest way to cook them properly. 
• Potato patties can be both shallow fried or deep fried. 
• An array of toppings really adds to the whole flavour quotient of this dish. So make sure to try a few of them.

Ingredients (serves 4)
For Ragda:
1 cup dry yellow peas, soaked overnight
½ tsp turmeric powder
½ tsp red chili powder
salt to taste
1 tbsp oil
1 small red onion, chopped
2 medium tomatoes, crushed
½ tsp ginger garlic paste
Ragda dry masala
½ tsp cumin seeds
1 tsp coriander seeds
½ tsp fennel seeds
For patties:
4 medium potatoes, boiled and peeled
½ tsp grated ginger
Chopped fresh coriander
½ tsp cumin powder
¼ tsp mango powder (amchoor)
Red chili powder to taste
Salt to taste
2-3 tbsp breadcrumbs (or as needed)
Oil for frying
Other ingredients for serving:
Mint chutney
Tamarind chutney
½ Red onion, finely chopped
1 Tomato, finely chopped (optional)
Sev, as required
Fresh coriander leaves, finely chopped
Generous pinch red chili powder (optional)
Pinch cumin powder (optional)

1. Make Ragda - Take the soaked white peas with 2 cups of water along with turmeric, chili powder, salt, and pressure cook till the first whistle, simmer for 2-3 minutes and take off the heat. I like the peas to hold their shape and not mush up too much. If you want you can cook a bit more for a more blended curry.
2. Once the pressure releases, open the lid. Keep aside.
3. In a pan heat oil. Add chopped onion and fry till pink. Add ginger garlic paste and cook for a few more minutes. Add tomatoes and cook till you see oil at the side of the pan. 
4. Add the cooked peas and the dry radga masala. Crush a few peas using the back of the ladle to make the curry more smooth. Add some water if the peas become too dry. Continue to cook until all the flavors blend in together. Adjust seasoning. 
5. Make Patties- Mash boiled potatoes. Add all the ingredients listed under patties. Combine well and shape into eight small cutlets.
6. Shallow fry the patties until golden brown and crisp.
7. Serve - In a plate spoon some prepared ragada and place patties on top.
8. Top it with green chutney and tamarind chutney.
9. Add some chopped onions, tomato, sev and coriander leaves.
10. Sprinkle chili powder and cumin powder (optional).

Antipasto

An easy and fun entertaining idea that comes together rather quickly and requires no cooking, just assembling. Antipasto is the traditional first course of an Italian meal. An assembly of small bites of finger foods served with wine before dinner to stimulate the appetite and may contain an assortment of fresh cheeses, cured cold cuts, a variety of olives and other pickled veggies, fruits, nuts, crackers, and breadsticks. Most of the ingredients can be store bought, but you can add your own touch to a few things to give a flavor boost. For a relaxed and delicious start to any dinner party or cocktail party serve up this beautiful plate of goodness.

Choose from this list of possible candidates. 

1. Olives - serve a variety of different olives. You get excellent marinated olives in the olive bars of grocery stores these days. You can also customize your own by flavoring them with herbs and spices. Nothing better than this briny goodness with a glass of cabernet. 
2. Cheese cubes - serve both aged and fresh kinds of cheese and try to incorporate sharp and mild ones to suit every palate. Pecorino Romano, bocconcini, Havarti, Parmigiano Reggiano, provolone, brie, gouda, provolone. You can marinate bocconcini or cubed feta in olive oil flavored with red chili flakes and fresh or dried herbs.  
3. Cured cold cuts - salami, prosciutto, ham, sardines, pepperoni, turkey breast. 
4. Vegetables - Add a burst of color and freshness, choose from an assortment of jarred marinated artichoke hearts, pepperoncini, pearl onions, roasted red peppers, capers, garlic. Or cut up some fresh carrots, radish. 
5. Fresh and dried fruit - Bright and colorful array of fresh and dried fruit will add an oomph to the antipasti. Choose from fresh figs, grapes, cantaloupe, dried apricots, grape tomatoes, berries.  
6. Nuts - walnuts, pine nuts, pecans, roasted almonds.
7. Breads and flatbreads - Garlic bread, crackers, breadsticks, rustic white, focaccia with rosemary.
8. Dips - marinara sauce, pesto sauce, hummus, tapenade.  

Just a few commonsense Antipasto Rules.

• Keep it simple and rustic so as not to overpower the main course, unless this is an appetizer and cocktails only party.  
• Antipasto should always complement the main meal that you plan to serve later. 
• To make interesting and eye-pleasing antipasti make sure to blend flavors, colors, and textures. Give your guests a choice of sweet, savory, spicy, sharp, crisp and crunchy. 

The antipasti above consists of three varieties of olives, pickled pearl onions, pepperoncini, sweet pickled bud peppers, 2 types of cheese one sharp and one mild , cured meats - ham and salami, fresh figs, sundried apricots, walnuts, breadsticks and Caprese salad bites (mini bocconcini, grape tomato and fresh basil leaf on a stick sprinkled with a little salt and pepper and drizzled with balsamic reduction).

Salsa all the way

Spring is the season for warm sunshine, charming sounds of twittering birds and humming bees, colorful blooms, green leaves and little shoots on the bare branches. It also marks a start to the barbecue season. So while you prep your yard and grill, here are a few recipes to get you started this spring. These salsas will complement any grilled meat, fish and veggies.

Salsa is Spanish for sauce. Chunky or smooth, it is a great accompaniment to grilled fish and meat, wraps and fajitas, and tastes awesome with chips. There are many types of salsas. Tomato based salsas, fruit salsas and vegetable salsas. Make them mild or hot, based on your spice quotient. Here are a few of my faves.

Types of salsa
Salsa Ranchero: Red, tomato-based with taste of cilantro and garlic. Spice can vary from mild to very hot. Usually served warm to provide full flavor.
Salsa verde: Tomatillos give the color and flavor for this salsa. Can be prepared with raw tomatoes or with roasted for an enhanced flavor.
Tomato-based chunky salsas: Most tomato-based salsas are a mixture of tomatoes, onions, peppers and spices. Cilantro and jalapenos are used to spice it up.
Vegetable Salsas: Popular vegetables for salsa include corn, dried beans and peas, sweet peppers, avocados, sweet potatoes and olives. Use them as starters or as a salad, serve over rice or inside a wrap.
Fruit Salsas: The combination of hot and sweet is a fave with our family. You can use just about any fruits for the fruit based salsas but the tropical fruits taste the best (e.g. pineapples, mangoes, citrus fruits and papayas). You can also use fresh berries such as strawberries and raspberries, and other fruits such as pomegranate, watermelon, pears and peaches. I do not recommend using frozen fruits because the texture will be affected and the flavor dilutes as the fruit defrosts. Fruit salsas should be served cold.

Pico de gallo (or salsa fresca)

Ingredients:
1 large diced tomato
1/2 diced medium sized red onion
1/4 bunch of cilantro (use more or less depending on your taste)
juice of half a lemon
1/2 teaspoon of minced garlic
1 tsp of salt
1 jalapenos (or more if you prefer it hotter)

Mix up all ingredients and keep at room temperature for half an hour to let flavors blend in.

Spicy fresh pineapple salsa
Ingredients:
1/2 a pineapple cored, chopped to bite sized pieces
1 large red pepper chopped
1/2 red onion chopped
Handful of fresh mint leaves chopped
2 jalapeños, stemmed and minced
1⁄4 cup finely chopped cilantro
Salt to taste
3 tbsp fresh lime juice
2 tbsp fresh orange juice
1 tsp sugar (optional)
Mix all the ingredients together and chill for 2 hours. Serve at room temperature over the grilled fish.

Mango avocado salsa
Ingredients:
2 ripe mangoes
2 avocados
1 small red onion
Handful fresh cilantro
Few leaves of fresh mint
2-3 jalapeño peppers
Salt to taste
Lime juice

1. Cut mango and avocado into small bite sized pieces. Thinly slice onion and chop jalapeño, cilantro and mint fine.
2. In a medium bowl, combine all the ingredients. Chill for an hour to blend the flavors. Serve cold.

Mango salsa
Ingredients:
3 mangoes cubed into ½ inch pieces
1/2 red onion, chopped fine
1 Thai chili, finely chopped
Handful fresh coriander , chopped roughly
1 red pepper, chopped into ¼ inch cubes
bunch fresh mint, chopped
Juice of 2 limes
Salt and pepper to taste

Mix everything, cover and chill for an 30 minutes before serving

Citrus Salsa
Ingredients:
2 ruby red grapefruits
2 navel oranges
1 small red onion
Handful fresh mint and coriander
1 jalapeno pepper
Salt to taste
Freshly ground black pepper

1. Peel and chop the grapefruit and oranges into small bite sized pieces. Do this in a bowl to catch all the juices that will flow as a result of chopping.
2. Chop onion, jalapeno, mint and coriander.
3. Add these to the chopped citrus fruit. Add salt and pepper to taste and mix well.
4. Taste. If the fruit is sour enough then your salsa is ready. Sometimes the oranges and grapefruit are sweeter than you want. In that case add some lime juice to taste. Cover.
5. Refrigerate until ready to serve.

Salsa Ranchero
This earthy salsa is traditionally pounded to a smooth paste in a mortar and pestle, but a food processor works just as well.
Ingredients: 
1 lb tomatoes
4 hot chilies (serrano/jalapeños)
4 cloves garlic, peeled
Salt to taste
Handful finely chopped cilantro
1⁄2 onion, chopped fine
1 lemon, juice and zest

1. Use 4 or less chilies based on your spice quotient.
2. Place tomatoes, chilies and garlic on a foil-lined baking sheet and broil on high. 
3. Turn them often. Cook till you see charring (blackened spots) and everything cooks through about 10-15 minutes. 
4. Chilies and garlic will be done before the tomatoes. Remove as each ingredient is done. Cool.  
5. Place everything in a food processor and puree until smooth. Small chunks are okay if you like your salsa a bit chunky.
6. Keeps in the fridge for up to a week. Serve warm for an enhanced flavor.

For a detailed recipe click here

Salsa verde
This salsa has 2 versions. Raw and roasted. Both taste great. Choose based on prep time available as the roasted one takes some cooking time. I must say the cooked version has an earthy smoky flavor.
Ingredients: 
1 lb tomatillos (husks removed)
2-3 cloves of garlic
3-4 hot chili peppers (serrano/jalapeños)or less based on your spice quotient
Handful finely chopped cilantro
1 lime, juice and zest
1⁄2 medium onion, roughly chopped
Salt, to taste

Black bean and corn salsa

For a detailed recipe click here

Ingredients: (serves 4-6)
1 can black beans
1 cup frozen corn
1 red pepper
1 large tomato
1/2 large red onion
Few sprigs fresh coriander
1 jalapeno pepper
1 tsp roasted and ground cumin
1 Lime, juice and zest
Salt to taste
1 tsp oil

Tomato olive salsa
This pico de gallo gets a briny boost from olives. Serve it spooned over grilled fish or chicken.
Ingredients:
2 ripe tomatoes, chopped
1 small red onion, chopped
1/4 cup finely chopped coriander
1 small jalapeno pepper, chopped fine
1 garlic minced
5-6 green pitted olives, chopped
Salt and pepper
Juice and zest of 1 lime

In a large bowl, toss together all ingredients.
Let sit for 30 minutes to blend flavors. Serve at room temperature or chilled.

9 scrumptious recipes using Potato

Potatoes are a staple at any table. Whether you are hosting a get-together, or enjoying dinner with friends, or simply hanging out with your family, this comfort food favorite is sure to satisfy every taste bud. So versatile, you can roast, bake, stir fry or boil them. Having a neutral starchy flavor, they complement almost any meal. From starters to side dish, main dish to dessert, potato never fails to disappoint.
There are about about 100 varieties of edible potatoes grown around the world. These range in size, shape, color, starch content and flavor. Besides being a world staple, potato has an impressive nutritional profile. It is a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid.

Here are some of our family faves.

Grilled Potato wedges
Crisp crunchy exterior with soft fluffy insides, flavored with spice mixture of your liking and a little char from the grill. These perfectly seasoned grilled potato fries/wedges are one of my favorite sides to serve with any BBQ dish. They are quick and delish and pair wonderfully with most meats coming off the grill.
Find the detailed recipe here.

Sweet Potato Wedges
These grilled wedges make for an excellent side dish alongside grilled salmon or chicken. Sweet and soft on the inside, charred and crunchy on the outside – what’s not to love here? And I love that all components for dinner can be cooked outside and there is practically no clean-up to do in the kitchen.
Find the detailed recipe here.

Aloo chaat

Diced potatoes are fried in generous helpings of oil on large griddles or tava and drizzled with tamarind, mint chutneys and an array of ground fragrant spices.
This version is much lighter without compromising the taste. Roast the half boiled potatoes in the oven with just a drizzle of olive oil to get the crisp delish spud. If you prefer, you can shallow fry your diced potatoes and flavor them with chaat masala.
Find the detailed recipe here.

Batata Vada

Battered, deep fried potato fritters typically served as a tea time snack is a popular Maharashtra street food and is served with a bunch of condiments such as green mint coriander chutney and the red chili garlic chutney. Flavored mashed potatoes are shaped into round balls and dipped in a thick chickpea flour batter, then deep fried to get a crispy exterior with a soft interior.Find the detailed recipe here.

Aloo tikki
The evergreen Indian street food is loved by all, big and small. Spiced potato cutlets fried to perfection to give a crispy exterior and a soft interior. This versatile dish can be served in several ways and is a real comfort food for those cold and wet evenings.
Find the detailed recipe here.

Dum Aloo

This fried potato curry is an Indian dish from the Kashmiri kitchen. Small baby potatoes are cooked in a tangy spiced gravy of ginger, garlic, tomatoes and yogurt. The beautiful reddish hue comes from Kashmiri chili powder which have a distinctive flavor, though not very spicy. I like it with roti or naan. Dum aloo can be served on special occasions and looks as beautiful as it tastes.Find the detailed recipe here.

Sesame potatoes (til wale aloo)

My mom's recipe, this dish is from Nepal and is always a favored item in gatherings. This spicy vegan fare takes multiple steps but is well worth the effort. As the flavors blend it, taste enhances after 24 hours. So I always make a double batch to ensure left-overs for later. This dish is suitable for a fasting meal.
Find the detailed recipe here.

Aloo Posto

A simple and delicious stir fried potato dish, aloo posto is a staple in Bengali households. Using just a few ingredients you can make these spicy potatoes and they taste awesome with dal and plain roti. The main flavor comes from poppy seeds.
Find the detailed recipe here.

Sweet potato fudge (shakarkandi halwa)

Shakarkandi ka halwa or sweet potato fudge makes for a delicious prasad and dessert for the day of fasting. A must try for everyone with a sweet tooth.
Find the detailed recipe here.

Black gram chaat

Kala chana, also known as black Bengal gram is a fave of mine. Apart from being delicious and versatile, it has an impressive nutritional profile. It contains a good amount of iron, sodium and selenium and small doses of manganese, copper and zinc besides being a very good source of fiber and folic acid. It is the richest source of proteins in legumes. Soak them overnight and then pressure cook in salted water. Sprout them to enhance their protein and vitamin content.

This dish here is sooo delicious and basically just a mix of flavors and textures. Just like a salad, throw in any fruit and vegetable you fancy and flavor as per your taste. I have mixed this one like a chaat with sweet, sour, salty and tangy flavors and soft and crunchy textures all in one. Try it. Guaranteed delicious.

Dry Bengal Gram

Ingredients:

1 cup whole black gram (soaked overnight)

2 small potatoes, boiled and peeled

1 large tomato

1 medium red onion

1/2 cucumber

2 large green chilies

1 inch ginger

1 sprig fresh mint leaves (or 1 tsp dry mint)

Handful fresh coriander

Mint coriander chutney

Imli chutney

Juice and zest of 1 lime

Spices

1 tsp cumin seeds

Black salt to taste

1/2-1 tsp fine sugar

1/2 tsp amchur (dry mango powder)
Red chilli powder (to taste)

To serve
Seviyan and boondi
Raw mango (optional)
Pomegranate (optional)

1. Place the soaked chana with a little water and a 1/4 tsp salt in a pressure cooker. Cook on high till the first whistle. Reduce heat to simmer and cook for 20 minutes. 
2. While the beans are boiling, chop and dice boiled potatoes, onion, tomato, cucumber, green chilies, coriander, mint and ginger.
3. If the cooked chana has some water left over, strain it and use the water for curry or soup. 
4. Placed the boiled chana in a large bowl. Add all the chopped veggies and herbs. Add all the spices to taste. Add lime juice and zest and flavor with the mint and tamarind chutney. As you add all these spices and sauces, taste every so often to check the sweet, salty and sour ratio.
5. Add chopped sour raw mango and/or pomegranate seeds, if using. Mix well.
6. Serve cold or at room temperature as a starter. We have even had this for lunch as a salad.
7. Just before serving sprinkle seviyan and fried boondi on top for the crunch.  

Zucchini Fritters

This recipe here is my take on the zucchini fritters, using ingredients from the Indian pantry and keeping it strictly vegetarian. These quick and easy savory pancakes are perfect for breakfast or snack or as a component of my vegetarian buddha lunch bowl. Serve with a dollop of plain yogurt or sour cream flavored with garlic and herbs. A few handful of ingredients and you get yourself a wholesome platter of goodness. The proportions given in the recipe below are only guidelines. You can certainly add more zucchini. Just remember that grated zucchini has a lot of water content, and the batter should be of a pancake consistency. You can also omit the corm flour and only use chickpea flour instead. I love the flavor of dill in this mix. As a variation, add fresh parsley or mint instead.

Ingredients: (makes a dozen small fritters)
2 large Zucchini
1/2 cup Besan (chickpea flour)
1/2 cup superfine cornmeal (yellow cornflour)
1 tbsp plain yogurt
Salt to taste
Freshly grated pepper
Small handful fresh dill
Oil for frying

1. Grate zucchini in a large mixing bowl. No need to squeeze out the water as you will need some moisture to get a droppable batter. 
2. Add the two flours, seasoning, yogurt and dill.
3. Mix everything, to make a thick batter (pancake consistency). Add water as required to get the correct consistency.
4. Heat a non stick flat pan on medium heat and grease with  a little oil. Add a ladle full of batter to the pan to make a 3 or 6 inch diameter pancake. The ones in the picture are small 3 inch diameter pancakes. 
5. Drizzle or spray a little oil on top and flip to cook on both sides. 
6. Serve hot with a little yogurt dip on the side. 

Salsa verde

Salsa verde is a simple fresh tasting salsa made using green tomatoes or tomatillos. This earthy salsa is traditionally pounded to a smooth paste in a mortar and pestle, but a food processor works just as well. Once you make this at home you will never want to go back to the store bought salsas. It's perfect for dipping with tortilla chips and can be used in other recipes such as enchiladas, burritos and wraps, etc.
Tomatillo salsa can be made in two ways. Raw or roasted. Both taste great. Choose your option based on prep time available as the roasted one involves some cooking time. I must say the cooked version has an earthy smoky flavor.

Salsa verde - two ways

Ingredients: 

1 lb tomatillos (husks removed)
2-3 cloves of garlic
3-4 hot chili peppers (serrano/jalapeños) use more/less based on your spice quotient
Handful finely chopped cilantro
1 lime, juice and zest
1⁄2 medium onion, roughly chopped
Salt, to taste

Make raw salsa (salsa verde cruda)

1. Roughly chop all the ingredients and place in a food processor. Start with one chili and add more as needed, depending on how spicy you want your salsa. 
2. Blend until your salsa has reached a smooth consistency. 
3. If you like it chunky then pulse a few times to obtain that consistency.
4. Keeps in the fridge for up to a week.

Make cooked salsa (salsa verde cocida) 

1. Place tomatoes, chilies and garlic on a foil-lined baking sheet and broil on high. 
2. Turn them often. Cook till you see charring (blackened spots) and everything cooks through, takes about 10-15 minutes. 
3. Chilies and garlic will be done before the tomatoes. Remove as each ingredient is done. Cool.  
4. Place everything in a food processor and puree until smooth. 
5. Small chunks are okay if you like your salsa a bit chunky. 
6. Keeps in the fridge for up to a week.

Corn and black bean salsa

This beautiful and delicious salsa is a crowd pleasing dish. Smoky cumin and tangy lime juice adds robust flavor to this simple yet nutritious salad. Filled with the goodness of black beans, corn and veggies it can be served with chips as a starter or as is for a light lunch or serve over rice or inside a tortilla. Be sure to let the salsa sit for 15-20 minutes before serving to let all the flavors blend in.

I usually make corn and black bean salsa during summer for BBQ parties. You can whip up a big batch in minutes. I use fresh corn on the cob, grill them and then shear off the corn kernels with a sharp knife from the husk. Adds a wonderful smoky flavor.

Ingredients: (serves 4-6)
1 can black beans
1 cup frozen corn
1 red pepper
1 large tomato
1/2 large red onion
Few sprigs fresh coriander
1 jalapeno pepper
1 tsp roasted and ground cumin
1 Lime, juice and zest
Salt to taste
1 tsp oil

1. Rinse and drain the black beans. Finely dice pepper, tomato, onion, jalapeno and coriander. Mix all in a big bowl. 
2. Heat a tsp oil in a pan. Saute the frozen corn for a few minutes till slightly charred and heated through.
3. Add the corn to the bean mix. Season with cumin, salt and lime juice and zest. Add more lime juice as desired.
4. Let the salsa sit for 20 minutes before serving. 

Serving suggestions

• Serve with corn chips as a starter
• Serve wrapped up inside a warm tortilla with cheese as a wrap.
• Serve over steamed lime cilantro rice with cheese, salsa verde and guacamole as a burrito bowl.

Pakode

“The only way to get rid of a temptation is to yield to it. Resist it, and your soul grows sick with longing for the things it has forbidden to itself ……...” – Oscar Wilde

This tempting platter here is an assortment of fried pakodas (chick pea fritters). Small pieces of veggies are encased in a thick coating of chick pea flour batter, then deep fried till crisp. Known by many names pakoda, pakora, pakode this street food is served all across India. The vendors keep them half cooked ready to be crisped in hot oil and serve them in minutes with generous lashings of chutney.

Its one of those guilty pleasures that lifts up your spirit on a dull, cold, foggy or rainy day. As kids this was a fave dinner for us during monsoon season rolled inside slices of bread. Crisp, hot tangy and delish accompanied with a hot cup of tea or coffee (whichever is your forte) is pure pleasure.

By far my favorite is the mirchi pakoda and usually 1-2 are enough to satisfy my taste buds. You can use almost anything you fancy to make pakodas - eggplant slices, cauliflower florets, slice of potato and onion, cubed paneer, chopped spinach or even a combination all of these chopped fine. Bread pakoda is another variation where you can dip small triangles of bread in besan and make pakodas. An elaborate variation of this is the stuffed bread pakoda. Encase spiced and cooked mashed potatoes between two slices of bread and then dip in batter to make pakoda.

Whatever variation of pakodas you choose it is sure to delight your taste buds. Serve these as starters for your next party with one or more of mint chutney, mango mint chutney, garlic chili chutey and tamarind chutney.

Basic procedure for all types of pakodas
Ingredients

Veggies of your choice
Oil for deep frying
For the batter
1 cup gram flour/ chickpea flour/ besan
½ tsp turmeric powder
1/4  tsp carom seeds (ajwain)
½ tsp red chili powder
1/4 tsp baking soda (optional)
Salt to taste
3-4 cloves of garlic, grated fine
1 inch ginger, grated fine

1. In a mixing bowl add the gram flour along with all other ingredients. Add water and whisk to make a smooth batter. You’re aiming for a thick batter, pancake batter sort of consistency to coat the veggies well.
2. Heat oil in a wok or a deep pan for frying to medium high. Dip the sliced or diced veggies in the gram flour batter to coat and deep fry until golden brown and crisp all over. Drain on paper towel to remove excess oil. Serve hot with a chutney of your choice.

Here are some of the common vegetables used for making pakodas. You can choose others according to your taste. Some other ideas are paneer, broccoli, zucchini, mushrooms, etc. 

Green chili (Mirchi) pakoda 
Long green chilies
Besan batter same as above

Procedure is the same as above. Just make sure to use green chilies that you can bite into comfortably. If the chilies are very hot then give it a slit and remove all the seeds. Sometimes I use small hot green chilies and usually one is enough to get the waterworks going. Use large green chilies, stuff them with mashed potato and then coat them with a thick batter and deep fry. Tastes awesome.

Eggplant (Baigan) pakoda
1 large eggplant cut in slices
Besan batter same as above

Baigan pakoda is one of the faves. The meaty texture of eggplant gives this one a wonderful bite. Use big eggplants for this and cut into even slices, about a quarter of an inch thick. Do not peel. Procedure same as above.

Onion (Pyaaz) pakoda

2-3 potatoes
Besan batter same as above

Peel and slice onion into thin slices. Dip them in the batter and coat then well with the thick batter. Drop into hot oil and fry till crisp and golden. The steam build inside will lightly cook the onion.

Spinach (Palak) pakoda
1 bunch fresh spinach chopped fine
1 small green chili chopped fine
Besan batter same as above

Proceed with the basic recipe for making the batter. Add chopped fresh spinach and green chili to the besan batter. Drop small spoonfuls into hot oil and fry till crisp and golden.
As a variation you can add finely chopped onions, methi (fenugreek) and potato along with spinach and make mixed veg pakodas.

Cauliflower (Gobi) pakoda
1/2 head cauliflower
Besan batter same as above

Cut cauliflower into bite sized florets. Dip them in the batter and coat then well with the thick batter. Drop into oil at medium high heat and fry till crisp and golden. The steam build inside will cook the cauliflower florets tender crisp.

Potato (Aloo) pakoda
2-3 potatoes
Besan batter same as above

Peel and slice potato into thin slices. Dip them in the batter and coat then well with the thick batter. Drop into hot oil and fry till crisp and golden. The steam build inside will cook the potato. Thinner the slices, faster they will be cooked through.

Bread pakoda
Boiled potatoes
Bread slices
Besan batter same as above

Mash boiled potatoes and stir fry them in a little oil with cumin seeds, turmeric, salt, chili powder and dry mango powder. Place the sliced bread on a plate and spread the spiced potato mix on it. Top with another slice to make a sandwich. Cut the sandwich diagonally criss cross to get 4 small trianles. Follow the basic procedure as mentioned above. Dip these triangles in batter and fry till golden and crisp.

Kali Mirch Paneer Tikka

Tikkas are a big part of Indian food culture. Small marinated bites of chicken, fish, paneer and veggies are cooked in a charcoal tandoor, occasionally basted with butter till the edges get charred and a wonderful rustic smoky flavor seeps all through.

Tikkas are served as starters with drinks or as an accompaniment to the meal with raw red onion rings, salad greens, mint chutney, hot dipping sauce and even small bites of naan. Give hot tikkas a drizzle of lime juice and a sprinkle of chaat masala (a mix of spices with mango powder, cumin, black salt) for an exquisite flavor. 

There are many flavorful tikka recipes to suit every taste bud. Kali mirch paneer tikka is simple and quick to make. The coarse texture of peppercorns infuse a gentle heat to the succulent paneer pieces and red and green peppers add to the smoky charred flavor.     

Kali mirch paneer tikka

Ingredients: (Serves 4)
400 gms paneer (Indian cottage cheese)
Green and red pepper chunks
1 inch piece of ginger
2 cloves garlic
1 tsp cornflour
1 tsp black peppercorns
1/3 tsp ajwain
1/4 tsp garam masala powder
1/4 cup hung yogurt (see below)
Salt to taste
Melted butter OR oil for basting (optional)

1. Cut the paneer into large chunks.
2. In a mortar and pestle add the black and white peppercorns grind coarsely & set aside. Grate (or grind in the mortar and pestle) garlic and ginger into a fine paste. 
3. Place the hung yogurt in a large bowl and add ginger, garlic paste and ground peppercorns. Season with salt, and add garam masala, corn starch and palm crushed ajwain. Mix to make a smooth paste. 
4. Marinate the paneer cubes in this marinade for 2 hours. If using wooden skewers make sure to soak them first. Thread the marinated paneer on to the skewers along with red and green pepper chunks. 
5. Preheat the grill. 
6. Place the skewers on greased hot grill for 3-4 minutes. Baste with oil or melted butter, turn the skewers and cook for a few more minutes till done. Sprinkle with lime juice and chaat masala (completely optional as they taste great as is).
7. Serve hot with onion slices and lemon wedges. 

How to make hung yogurt
Place a sieve lined with cheese cloth over a bowl. Put 2 cups of plain yogurt (yields 1 1/2 cups of hung yogurt) on the cheese cloth, cover and place in the refrigerator overnight (minimum 4-5 hours). All the water from the yogurt will filter out into the bowl leaving a thick creamy hung yogurt.

Haryali paneer tikka

Tikkas are a big part of Indian food culture. Small marinated bites of chicken, fish, paneer and veggies are cooked in a charcoal tandoor, occasionally basted with butter till the edges get charred and a wonderful rustic smoky flavor seeps all through.
Tikkas are served as starters with drinks or as an accompaniment to the meal with raw red onion rings, salad greens, mint chutney, hot dipping sauce and even small bites of naan. Give hot tikkas a drizzle of lime juice and a sprinkle of chaat masala (a mix of spices with mango powder, cumin, black salt) for an exquisite flavor.
There are many flavorful tikka recipes to suit every taste bud. Hara bhara paneer tikka or haryali paneer tikka is made with an array of herbs and spices and tastes fresh and herbaceous. I use hung yogurt as the base for the marinade. You can also use sour cream if you wish. Grid the green marinade fine using as little water as possible.

Hara bhara paneer tikka
Ingredients: (Serves 4)
400 gm paneer (Indian cottage cheese)
2 tsp hung yogurt (See below)
1 tsp corn starch
Melted butter for basting (optional)
Marinade
1 inch piece of ginger
2 cloves garlic
2 green chilies
Handful coriander
Handful mint
Salt to taste
1/3 tsp roasted cumin powder
1/2 tsp red chili flakes
2 tsp lime juice
1 tbsp olive oil

1. Cut the paneer into large chunks.
2. Place all ingredients under marinade and grind them together into a thick paste using very little water. Almost like making a green chutney.
3. Place the marinade in a large bowl and add hung yogurt and corn starch. Mix to make a smooth paste. 
4. Marinate the paneer cubes in this marinade for 2 hours. If using wooden skewers make sure to soak them first. 
5. Preheat the grill. 
6. Place the skewers on the hot grill for 3-4 minutes. Baste with oil or melted butter, turn the skewers and cook for a few more minutes till done. Sprinkle with lime juice and chaat masala (completely optional as they taste great as is).
7. Serve hot with onion slices and lemon wedges. 

How to make hung yogurt

Place a sieve lined with cheese cloth over a bowl. Put 2 cups of plain yogurt (yields 1 1/2 cups of hung yogurt) on the cheese cloth, cover and place in the refrigerator overnight (minimum 4-5 hours). All the water from the yogurt will filter out into the bowl leaving a thick creamy hung yogurt.