My Global Cuisine

Garliky Smashed Roasted Potatoes….

Garlicky smashed potatoes

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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

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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
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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

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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

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

 

Garlicky smashed potatoes

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Tortilla Pinwheels …..

Mexican Tortilla Pinwheels..

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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….

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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.

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

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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

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Hyderabadi Mutton (goat) Biryani

Mutton Biryani….image

Hydrabadi Mutton Biryani is a mouth-watering spicy and fragrant biryani from the land of the Nizams.
Hydrabadi mutton biryani is a traditional style of making the biryani by cooking the raw meat with whole spices and then covered with rice, fresh mint leaves, saffron milk & fried onions and kept on dum until done.

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There are two styles of Hydrabadi Biryani . Kacchi dum biryani and Pakki dum biryani . Kachi biryani is prepared by marinating the meat with spices and yoghurt overnight and then 3/4 cooked rice is placed on top of the raw meat and cooked in dum.
Whereas for Pakki dum biryani we cook the mutton and rice separately and then layer them and cook on dum for 30-45 mins ..

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It is a bit tedious recipe, but the outcome is so delicious that every minute spent on cooking this is well worth it.
For this spicy treat we will be needing

Ingredients:

Marinade:

1 lbs Goat meat cut into pieces
1/2 cup yogurt
1 tbsp Ginger Garlic Paste
2 tsp Chili Powder
6 small Chilies split into two (adjust to your taste)
1/4 cup chopped fresh Mint Leaves
1/4 cup chopped Cilantro
Salt to Taste ( for the meat )
Garam Masala Powder 1 tbs

For Dum / Garnish 

1/2 cup fried onion
1 Lime
1/4 cup oil
½ tsp of saffron strands or orange food color
1/4 cup milk
2 cups Basmati Rice soaked for 30 minutes (rice cooker measuring cup)

Spices for boiling rice :

2 Cardamoms
3 Cloves
1Bay Leaf
1 tsp caraway seeds
½ tsp Ginger Garlic Paste
1 tbsp of Oil
First Full of Salt

Method:

Clean and cut the goat meat into medium pieces .

Mix all the ingredients of the marinade and marinate mutton pieces for at l2 hour , preferably overnight in the refrigerator .
Cook the meat with ½ the oil in a pressure cooker. Do not add any water as yogurt & meat will release its own water .In the pressure cooker it takes 2 to 3 whistles for the meat to get tender and 5 minutes on low flame to cook. Let it cool. Once the pressure in the cooker is released open it and cook the meat till all the water evaporates.
OR
You can cook the meat on the stove top until tender (about an hour or so )

Squeeze the lime juice on the meat and mix well.

In a pan, heat oil and fry the onions until light golden brown.

Soak saffron in hot milk.

In a big pot bring water to a boil, add all the spices ( Spices for boiling rice ):

Add rice and continue to cook until the rice is almost done. It takes about 7-8 minutes . Drain the rice and keep aside.

Preheat the oven to 400 degrees F.

Grease large baking tray with oil, layer half the rice at the bottom.
Sprinkle some oil, fried onions and ½ the saffron milk.
Layer the meat over the rice followed by a layer of remaining rice.

In the end We will have 2 layers of rice with one layer of meat in between .

Top it off the remaining oil, fried onions and saffron milk. Cover the tray with aluminum foil.
Bake the biryani for 10 minutes on 450 degrees F and then for 20 minutes on 400 degrees F. The total bake time is 30 minutes,

Mix the rice and serve with raita .

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Note :
Marination is important ,this way the meat get tenderize with yogurt n blends with spices and gives u soft, juicy n spicy mutton.

You can even use beef or chicken instead of Goats meat .

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There are plenty of ready biryani masalas available in indian and Asian stores . One of my most favorite brand is Shaan . You can follow the instruction at the back of the package .

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RASPBERRY PINWHEEL DANISH Pastries ….

imageRASPBERRY 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 …

imageRASPBERRY 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?!

imageRASPBERRY PINWHEEL DANISH Pastries ….

yield: 12-16 Danishes
cook time: 12 MIN

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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 .

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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

 

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Fiesta Masoor Cheela TexMeX Salad Wrap… Diabetes friendly

Fiesta Red Lentil TexMeX Salad Wrap… Diabetes friendly

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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.”

image 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 .

image 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 …

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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 …

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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.

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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

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