Garliky Smashed Roasted Potatoes….

Garlicky smashed potatoes

I still have to meet one single person who does not like potatoes .. I love them and can eat them in any form . Be it grilled, baked, roasted , hash deep fried…. So when my dear blogger friend Sonal from simplyvegetarian777  suddenly asked for a potato recipe for a last minute collective ( she was very clear that she wanted Potatoes as the star & visible and not hidden in the recipe ) I realized that I did not have even a single one in my blog which showcased the humble potato ..
So here I am with my very first JUST POTATO RECIPE .

These garlicky smashed potatoes are perfect for those quick appetizers as well as elegant enough for those special occasions and get to gathers and surely a crowd pleaser and very quick and easy to make ..
I have kicked up a notch with some fresh garlic and red pepper flakes

Garlicky smashed potatoes

For these incredibly tender on the inside yet amazingly crisp on the outside potatoes I have used small red potatoes along with yellow baby potatoes… A table spoon of fresh crushed garlic and a tablespoon of fresh rosemary ( you can use any herb of your choice ..

Garlicky smashed potatoes

To prepare these potatoes you will be needing

300 grams baby potatoes ( I used red as well as Golden potatoes )
1/4 cup cooking oil ( I used Olive oil )
1 tbs freshly chopped Rosemary (you can use any herb of your choice)
1 tbs fresh chopped garlic ( optional )
1 tbs red pepper flakes or as per taste
Salt as per taste ..

Method ::
1. Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt.
Boil until almost tender, 10 to 15 minutes. Drain potatoes.
OR
Microwave the potatoes on high for 4 minutes ( I used the microwave )

2. Place potatoes on a plate or baking sheet . Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece.
3. Heat oil in a 12-inch heavy skillet over medium-high heat.
4. Transfer potatoes with a spatula to the skillet.
6. Add salt , red pepper flakes , fresh garlic and rosemary .then lower heat to medium-low and cook, turning once, until golden brown.
5. It took me about about 20 minutes to do both the sides ..

ALTERNATIVELY
Preheat oven to 450 degrees F.
Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes onto the prepared baking sheet and carefully smash the potatoes until flattened but still in one piece.
Top with oil, salt, red pepper flakes , garlic and thyme.
Place into preheated oven and bake for 18-20 minutes, or until golden brown and crisp.

Garlicky smashed potatoes

This one’s a sure crowd-pleaser, for the holidays and beyond And really I see no reason why you shouldn’t make this at the most earliest convenience…..

Make Ahead Tips
You can boil and flatten the potatoes the night before.

Store them in a container, lightly covered, in the fridge.

Next day bring the potatoes to room temperature and cook either in the pan or in the oven …

Garlicky smashed potatoes

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

 

Garlicky smashed potatoes

Advertisement

Tortilla Pinwheels …..

Mexican Tortilla Pinwheels..

Pinwheels are versatile,easy to prepare and perfect for parties ,cook outs and big gatherings and can be prepared ahead of time ..
One of the great things about these pinwheels are that they are loved equally by kids as well as adults and easy to put together and can be made ahead of time for lunch boxes as well as For get to gather with friends & family .Regardless of how you serve these Mexican tortilla pinwheels, they’re sure to be a crowd pleaser….

 

I used extra-large spinach as well as whole tortillas to prepare these Mexican  tortilla pinwheels along with A medley of diced green chiles, black beans some Mexican cheese blend and chopped black olives and a spicy creamy mixture and rolled up into bite-sized pinwheels.

Taking these pinwheels to Sonal’s lunch box collective .. Do check her blog at http://simplyvegetarian777.com

Ingredients

4 oz Or 1/4 pack cream cheese @room temperature
1/4 cup sour cream
1/4 cup canned black beans ( drained and rinsed )
1/4 cup salsa of your choice
1/2 cup any shredded cheese ( i used Mexican blend )
1/4 cup chopped ripe olives ( I used canned )
1 Jalapeño pepper diced ( optional )
1/4 tsp cumin powder .
A pinch of garlic powder ( optional )
Dash if salt ( If needed )
4 extra large tortillas

Method :

1. In a small bowl, beat cream cheese & sour cream together until blended .
2. Now add all the other ingredients and mix well ..
3. Divide the mix into 4 equal parts & spread evenly on each tortilla .
4. Roll the tortilla with filling wrap in plastic. Refrigerate for 2 hours or overnight .
5. Cut into 1 inch rolls and serve …

NOTE :

1. Please do not overfill the roll ups as to much filling create pockets of air in the roll ups and they don’t hold their shape.

2. These rolls are much easier to cut once they are properly chilled ..

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

RASPBERRY PINWHEEL DANISH Pastries ….

RASPBERRY PINWHEEL DANISH Pastries ….

Danishes are one of those impressive pastries that will have your guests rushing the table, and licking their fingers for more. So, when I was invited by Sonal to contribute for Her Semi home made Collective , I couldn’t resist my self and made these cuties ..
So Taking these Danishes to Sonal’s Semi homemade collective ..
Do check her blog Simply vegetarian777 for finger licking good vegetarian food …

RASPBERRY PINWHEEL DANISH Pastries ….

If you love pastries but don’t have time or like to knead a dough like me then this recipe is right up your street. This Danish Pastry recipe couldn’t be easier. I turned a simple grocery bought butter crescent dough into this easy & pretty looking raspberry pinwheels. How easy is that?!

RASPBERRY PINWHEEL DANISH Pastries ….

yield: 12-16 Danishes
cook time: 12 MIN

INGREDIENTS
1 (8-ounce) package cream cheese, at room temperature
1/2 cup sugar OR as Or taste
Lemon juice 2 tsp lemon juice
Zest of a lemon
1tsp vanilla extract
2 packs crescent roll dough sheets
18oz box fresh raspberries
2 tbs sugar to sprinkle on top Optional

Method
1.Preheat the oven to 400ºF and line two baking sheets with parchment paper .
2.In the bowl beat the cream cheese until smooth (You Can Even Use StandMixer or Hand mixer for beating the cream cheese )
3.Add the sugar,lemon juice, lemon zest and vanilla to the bowl and beat until combined. Set aside.
4.Roll out each sheet of crescent roll on a lightly floured work surface until it is a 10-inch square.
5.Cut square into 6-8 smaller squares & then transfer the squares to the parchment covered baking sheets in a way that squares do not touch each other .
6.Place a dollop of the cream cheese mixture (about 2 tsp ) into the center of the squar and then place 3 to 4 raspberries on top of the cream cheese .
7.Using a sharp knife, make four cuts from the center toward the edge of each square. Fold one corner from each piece you’ve cut into the center, pressing it lightly atop the raspberries. 8.Repeat the cutting and folding process with the remaining pastries.
9.Sprinkle the pastry with sugar (optional).
10.Bake the pastries for 12- 14 minutes,or until golden brown .

NOTE :
Use this versatile recipe with fresh fruit or seasonal jams, with custard filling or with cream cheese and fruit compotes too. Let your imagination run wild on this one .
And the nest part is that You can even make them savory ….

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

 

Fiesta Masoor Cheela TexMeX Salad Wrap… Diabetes friendly

Fiesta Red Lentil TexMeX Salad Wrap… Diabetes friendly

Creating Recipes with a Cause!
I am a proud DFT blogger. To learn about DFT, click here!

“Celebrate the month of May with Team DFT, indulging on some delicious and hearty wraps that are diabetic friendly and weight watchers friendly.”

Fiesta TexMeX Salad Wrap Fiesta TexMeX Salad Wrap

When someone in the family has diabetes, it does have a big impact on the rest of the family, so it becomes even more important to Incorporate comfort foods that are diabetes-friendly as well as boost your nutrition and good and healthy enough for the whole family to sit down and enjoy the meal together .

Fiesta masoor Cheela TexMeX Salad Wrap

There’s something about a this super simple, tasty and healthy wrap. that’s so satisfying to make and eat!
The beans and veggie filling for this red lentil wrap is so delicious that if I dont keep an eye on it my kids will go on eating until the whole bowl is gone … In other words this filling is good enough to eat with or without the wrap- AND THE BEST PART
Beans are magical amazing source of protein and are packed with fiber which will keep you full for a long time …

FOR THE WRAP …
1/4 cup Red lentil / masoor dal
1 inch piece of Ginger chopped roughly
3 -4 Green chillies or as per taste
Salt to taste
Red chilli powder 1/4 teaspoon
Oil spray for cooking

Method
1.Soak dal in three cups of water for about an hour. Drain and grind with ginger, green chillies and salt to a smooth batter.
2. Add red chilli power and mix well.
3. Heat a non stick pan or a Crepe pan and spray with a little cooking oil spray ..
4. Spread a ladle full of batter to a thin disc. cook on medium heat till the underside is done.
5. Carefully flip over and cook till the other side is done..
Keep aside till ready to assemble

FOR THE FILLING

1/4 cup boiled and drained black beans
1/4 cup any boiled and drained bean of your choice ( I used kidney beans)
1 avocado, chopped
1/2 cup chopped bell peppers of your choice
1/4 tsp cumin
1 tsb freshly ground black pepper
salt as per taste
All of Prepared Dressing

FOR THE SALAD DRESSING WE WILL BE NEEDING
1 tbs olive oil
1 tbs lemon juice
1/4 cup fresh Cilantro / Coriander
1/4 cup low fat yogurt / curd
1 clove smashed garlic
1 small date
A pinch or two chili flakes optional

Blend all the ingredients under dressing to a smooth paste . If the dressing becomes too thick then add a little water to thin it out ..

Combine all the beans and veggies. Pour the dressing over and mix well . Keep aside till ready to use …

To assemble the wrap

1.To assemble each wrap, spoon about 1/4 cup bean filling down center of 1 crepe..
2. Roll up the wrap and enjoy along with any left over filling on the side..

THIS RECIPE SERVES 2-3 people / 2 Wraps per person …

Lets look at the benefits of the ingredients used in making these wraps ..

BEANS

If you’re looking for foods that raise blood-sugar levels slowly and gently, choose high-quality carbohydrates instead of low-quality carbs like refined grains and sugary foods. Whenever possible, you’ll want to couple these carbs with protein and/or healthy fat. Beans (including black, white, navy, lima, pinto, garbanzo, soy, and kidney) are a winning combination of high-quality carbohydrates, lean protein, and soluble fiber that helps stabilize your body’s blood-sugar levels and keeps hunger in check. Beans are also inexpensive, versatile, and virtually fat-free.

TOMATOES
Because of their low carbohydrate content, tomatoes can play a big role in controlling blood sugar levels. The low carbohydrate content also helps lower calorie intake and can help diabetics to lose weight. Tomatoes are a rich source of antioxidants and help restore the body’s oxidative balance.

BELL PEPPERS
Peppers are packed with fiber and relatively low in calories and carbohydrates, they are an excellent choice on a diabetes diet.
peppers are considered a nonstarchy vegetable — which means that most of the carbohydrates found in peppers are in the form of fiber.

AVOCADO
Avocado is high in monounsaturated fats, which are generally considered among the healthiest of fats. Researchers have found that a diet high in monounsaturated fats and low in low-quality carbs may improve insulin sensitivity. Monounsaturated fats also improve heart health — an especially important benefit for people with diabetes, who are at an increased risk for heart disease and stroke. Add a few thin slices of avocado to your sandwiches in place of mayonnaise,

Disclaimer

I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

FOR MORE DIABETES FRIENDLY SALADS RECIPES,CLICK ON THE LINKS BELOW

Sonal’s Mung Cheela with Tandoori Mix Veg filling

Swati’s Egg white Salad Whole Wheat Tortilla Wrap

Apsara’s Lettuce wraps

Sarika’s Moong Dal Kebab Wraps

Suchitra’s Panchratan Dosa wrap

Parvathy’s Chicken Pesto Buckwheat Wrap

 

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

Sweet & Sour Kachoris for Holi…..

Pic courtesy Google

Holi is a spring festival also known as festival of colours, and sometimes festival of love. It is an ancient Hindu religious festival which has become popular with non-Hindus in many parts of South Asia, as well as people of other communities..
The festival signifies the arrival of spring,a season of joy and hope, end of winter, and for many a festive day to meet others, play and laugh, forget and forgive, and repair ruptured relationships.

Gujiyas , mathri, kachoris, sweets and other Deep fried snacks are prepared & once you eat one, you’ll always go back for a second. The festival is filled with so much fun and frolic that the very mention of the word ‘Holi’ draws smile and enthusiasm amongst people.

Sweet & Sour Gujarati Kachoris

Every bite of these Crispy, flaky roundels with a delectably sweet,Sour and spicy filling of seasoned moong dal is worth a fortune!
I cannot emphasise enough how good lentils are with sweet,hot and sour flavours

The secret to perfect kachori is to ensure the pastry is short, yet pliable enough to wrap thinly enough around the filling without creating holes which may break them whilst frying. Take care to deep-fry these kachoris on a very slow flame to ensure even cooking and also to make the crust nice and flaky.

Taking these Sweet and Sour beauties to Sonal’s holi collective ..
Do check her blog Simply vegetarian777 for finger licking good vegetarian food …

Sweet & Sour Gujarati Kachoris

serves 8-10 people

Ingredients
Cooking oil for deep frying

For Dough
1 1/2 cup APF/ Maida
2 Tbs Suji / Coarse semolina
Salt as per taste
2 Tbs ghee / clarified butter ( room temperature )
2 tbs cooking oil
Cold water as needed

TO PREPARE THE DOUGH
1.Mix together all the dry ingredients.
2.Rub in the ghee and oil until the mixture resembles coarse breadcrumbs.
3.Add enough cold water to form soft dough. Wrap in cling film and refrigerate it for one hour.
Lets prepare the filling while the dough is resting

FOR THE SWEET AND SOUR FILLING
1 cup dry yellow moong dal ( soak the dal in water for 3-4 hours))
1/4 cup grated coconut ( I used dried grated coconut )
2 tsp red chili powder Or as per taste
2 tsp coriander / dhaniya powder
1 tsp jeera / cumin powder
2 tsp fennel seeds / Sauf powder
2 tsp ginger powder
1/4 cup seedless raisins / kishmish ( i chopped them a little )
1/4 cup chopped cashews / kaju
1/4 cup chopped peanuts Optional
2 tbs sesame seeds / til
2 tbs sugar
1/4 cup lemon juice
1 tsp hing / Asafoetida
Salt as per taste
2-3 tbs oil

Procedure
1.Place the soaked and drained daal in a blender and grind
it into to a coarse paste.
2.Heat oil in a pan and add asafoetida and dal paste .
3.Cook it on medium high heat for 3-4 minutes.
4.Add sugar, ginger, chilli, cumin, coriander, and fennel powder and mix it well.
5.Now add sesame seeds, raisins, and coconut, salt and lemon juice.
6.Cook it for 10minutes or till all the water evaporates and the lentil is cooked.
7. Now add the chopped up cashew and peanuts and let it cook
for 4- 5 minutes.
8. Remove the mix from the stove and let it cool completely
9. Divide the stuffing into 20 equal parts and form each part into a firm balls

To prepare the Kachoris

1.Remove the dough from the fridge and knead it a little
2.Divide the dough into 20 pieces and make small
balls .
3.Now roll the balls into small discs to fit in the filling .
4.Place a ball of the stuffing in the centre and pull the
dough around it and make small roundels.
5.Roll the ball gently between your palms ensuring
that it is sealed properly.
6.Repeat for the rest and leave the prepared kachori
for around 10 minutes on the kitchen counter to dry out a little.
7.Heat enough oil in a wok to deep fry the kachori .
8.Each batch needs to be fried on a medium low flame for around15- 20 minutes until golden brown in color..
9.Remove from the oil and drain completely..
I like to serve these with fresh coriander chutney, tamarind and date chutney or fig chutney.

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne