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.
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 ..

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


Tandoori Gobi / Gobi Tikka Masala ….


Tandoori Gobi / Gobi Tikka Masala
My family loves eating cauliflower and the never seem to have enough of it , that is the reason I am always on a look out for new recipes around gobi … This Tandoori Gobi Tikka is a super simple and yet super delicious variation & can also be described as Succulent pieces of cauliflower marinated in tandoori spices.
You can use the same marination for any vegetable as well as non veg of your choice like like Potatoes , paneer , mushroom , chicken etc. to tickle your taste buds ….


Preparation Time: 15 mins
Marination time 30 mins
Cooking Time: 15 – 20 mins
Makes 4 servings

1 medium Cauliflower cut into medium pieces ( around 4 cups )
1/4 tsp turmeric powder
Water for blanching cauliflower
Oil for basting the cauliflower

For the Marinade
1/4 cup Gram flour / besan
1/4 cup yogurt
2 tsp Kasoori methi / dried fenugreek leaves optional
1 tsp Garlic paste
2 tsp Ginger paste
1 tsp red chilli powder
1 tbs tandoori masala
1 tspGaram masala powder
2 tbs Lemon juice
1 tbs oil
Salt as per taste
Lemon wedges and finely chopped cilantro for garnishing ..


1. Boil five cups of water with 1/4 tsp turmeric powder in a large deep pan. When water starts boiling add cauliflowers in it.
2. Boil the florets f or five minutes. Drain and run under running water to stop the cooking .
3. In a large bowl add the blanched Cauliflower along with all the ingredients mentioned under marinade and marinade for minimum 30 mins ..
4. Pre-heat the oven to 180°C.-200 *C / 360- 400 *F
5. Bake the cauliflowers in the preheated oven basting at least once in between . Cook till done ..


Serve tandoori cauliflower garnished with lemon wedges and chopped coriander/ cilantro leaves.
Serve these with toothpicks as Starters or with Rotis / Puris / Parathas to make a quick working lunch.


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

Malvani Chicken Curry ….


My family’s love affair with Chicken is no secret & they can eat it every day . Malvani chicken or Sagoti is very popular coastal region recipe in Maharashtra & is prepared using lots of coconut .
This Malvani Style Chicken Curry is not that spicy but full of flavors.. I have used dried Kashmiri chilies but you can hot chilies too to make this chicken gravy spicier ..


For Malvani Chicken Curry we will be needing ..

500 grams boned In chicken pieces
1 large Potato cubed ( optional)
2 Medium Onions sliced fine
1/2 cup grated coconut ( I used dried )
1 large chopped tomato
2 tbs oil or as per taste
Salt as per taste
12/ tspTurmeric powder
1 tbs fresh coriander leaves for garnishing

For the Red Paste
4-6 whole Kashmiri chilies (soaked in warm water for 30 mins)
2 tsp spicy red chili powder
1 tbs garam masala powder
1 tsp poppy seeds
1 tsp fennel seeds ( optional )
4-6 garlic cloves
1 tbs chopped ginger



1. Make a smooth paste of all the ingredients under Red paste with little water
2. Add 1 tbs oil In a pan and sauté sliced onions and grated coconut till it turns light brown . Cool and grind into paste with little water.
3. Heat 1 tbs oil in a heavy bottom pan and add chopped tomato , turmeric powder and chicken and sauté for 5-6 mins .
4. Add in the prepared red paste and cook till oil separates, stirring occasionally .
5. Now add the potatoes if using and mix well ..
6. Add salt as per taste and enough water to cover the chicken ..
7. Cover and cook till chicken is done..
8. Now add onion and coconut paste to the chicken curry and boil for 4-5 minutes ..
9. Adjust salt and water for curry .
10. Garnish with fresh Coriander leaves and serve hot with white steamed rice , Chapati , raita and salad on the side …


Thai Green Papaya Salad / Som Tam ….


I especially love Green Papaya Salad for its spicy, sour and sweet flavors . It is often served along side Chicken Satay and a portion of sticky rice .

Som Tam can be easily added to your diet plans as It’s really light, full of vegetables with some protein , very little fat and the best part is that it is full of flavor.

Prep Time: 30 minutes
Total Time: 30 minutes
Yield: SERVES 4


8-10 Thai bird chillies , each cut into 3-4 segments Or any hot chilies of your choice
4 cloves garlic, peeled
1 Tbs. small dried shrimp ( i did not use any )
2 -3 cups julienned peeled green papaya – in strips ( make sure that the papaya is not ripe )
1/2 cup 1″cut long beans (substitute with regular green beans)
3Tbs thick tamarind juice ( or 1 tbs market bought pulp)
Juice of 1 lime, or as per taste
1 Tbs. fish sauce, to taste ( I used soy sauce )
2 Tbs. palm sugar, melted with 1/2 Tbs. water into a thick syrup ( Indian jaggery sugar or brown sugar can be substituted for palm sugar )
1 small tomato, cut into bite-size wedges; or 6-8 cherry tomatoes, halved
2Tbs chopped unsalted roasted peanuts or as requires


Using a large mortar and a wooden pestle, pound the garlic and chillies to a paste.

Add the dried shrimp( I did not use any ) and long beans and pound so that long beans bruises a little .

Follow with the green papaya . Stir well with a spoon and pound to bruise so that they absorb the heat and flavor of the chillies and garlic.

Add the tamarind and lime juice, fish sauce( I used Soy sauce) and palm sugar.

Mix well to blend the vegetables with the flavorings and seasonings. Taste and adjust flavors as desired ( it should be spicy , sweet and sour ).

Now add the tomato pieces, stir and bruise lightly to blend in with the rest of the salad.

Transfer to a serving plate and serve sprinkled with peanuts.

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Maharashtrian Kanda Lasun Masala / Onion garlic Powder ….


My love affair with Maharastrian cuisine started around a year or so back when one of my very dear friend introduced me to it . I have eaten it before as my hubby was from Mumbai , but it was mainly street food .
I came to know through the friend that every Maharashtrian family has their own version of masalas .
This recipe was passed on to me by a friends Mom . The recipe I was given was too hot and spicy for my family so I changed it a bit . The recipe calls for 4-5 cups of hot red chili powder but i have used 2 cups of spicy red chili powder and 2 cups of Kashmiri chili powder .
I mostly use this masala for my everyday cooking . Some ways to I use this masala while cooking are in eggplants , cauliflower , chicken curry , pulao , Fish curry etc just to give you an idea . You can basically add this masala to anything ..
Be prepared to spend some time in the kitchen as this masala is a little time consuming but very well worth the time spent .

Lets get going

We will be needing

3/4 cup Garam Masala
4 cups Red Chili Powder ( I used 2 cups of spicy red chili powder & 2 cups Kashmiri lal mirch powder )
500 grams / 1 lb. Red Onions
1 Large Bulb Garlic between 1/2 cup
1/2 cup Sesame seeds ( dry roasted )
1 cup Dry Grated Coconut flakes (loosely packed)
1/4 cup or as per taste Salt
1/2 cup Oil Divided

Preparation –

Step 1

Peel and thinly slice onions. Heat 3 tbsp oil in a large pan. Add sliced onion and s sauté on low flame. We will be caramelizing the onion without burning them. It can anywhere between 30 mins to an hour . Add more oil, 1 tbsp at a time, if needed. This step is very important so please do not try to save time here otherwise the whole masala can go bad in a few days.
Well cooked onions will be caramelized and will taste sweet.
Once the onion is cooked well, keep it on a kitchen counter & let it cool completely

Step 2

Dry roast grated coconut and set aside to cool . Ones cooled down grind to fine powder.
Grind garlic to a fine paste with little salt if needed. Please do not use water at all.
Once onion has cooled down , grind it in batches to a fine paste. Again please Do not use water.
Now all the ingredients are ready for mixing.

Step 3


Divide everything in 4 parts and add one part of each ingredient in food processor with ‘S’ blade. Run the food processor to mix thoroughly. Once its mixed taste the salt and add more if needed and mix again. Remove it in a large mixing bowl.
Repeat the process with remaining 3 parts.
Now mix everything in a bowl and adjust salt to taste .
The final product needs to be little damp and that is the correct consistency.
If you put too much oil then mix will become wet.