Tag Archives: potato

Potato Pie

Gluten and dairy free potato pie also called as shepherd’s pie with red kidney  beans, simple herbs and sauces make a good healthy meal.

Ingredients :
2 big size potatoes
2 cups of boiled red kidney beans
1/2 cup boiled corn kernels
2 teaspoon dry oregano
1 strip of thyme leaves
1 tablespoon ginger
1 tablespoon paprika powder
1 teaspoon red chilli powder
1/2 cup chopped celery
1 chopped tomato
1/4 cup chopped carrots
1 cup chopped cilantro
1 tablespoon dark soy sauce
2 tablespoon tomato ketchup
2 teaspoon salt
2 teaspoon sugar
1 teaspoon black pepper
1 tablespoon coconut oil
2 tablespoon of regular oil
1/4 cup almond or cashew milk or Soy milk

Please check (Measurements)

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Process: Boil the Potatoes and keep aside for cooling. Meanwhile add regular oil, once hot add the ginger, carrots, celery and cook it for 5 minutes till they are soft on medium heat. Add the tomatoes, herbs, spices and sauces. Add the boiled red kidney beans, corn kernels, cover with a lid and cook on medium heat for 4-5 minutes.
Mash slightly the entire cooked mixture, garnish with cilantro and mix well.

Preheat your oven on 375F.
Take a big bowl, mix the cashew or almond milk with potatoes, add little salt and mix well till the mashed potatoes are smooth enough to spread.

Take a pie dish, Add the cooled mixture and level it on the dish. Now spread evenly the potato mixture on top. Sprinkle some crushed black pepper and brush with some coconut oil. Make slight triangle divisions on the pie and bake it for 20-25 minutes.
Once the color turns golden brown the pie is ready to be served.
Goes well with Tomato soup

Gluten/Grain Free Chapatis

Those who are gluten intolerant can take advantage of this bread called chapatis which kneads really well together like regular ones and rolls perfect shape without breaking in between.
It’s a simple yet very effective way to avoid gluten bread, yet the same time have a healthy and tasty meal.

8 chapatis
Ingredients:
1/4 cup tapioca starch/flour
1/2 cup Amaranth flour
3/4 cup potato flour
2 cups medium boiled potatoes
2 teaspoons salt
1 teaspoon chilli flakes (optional)
1.5 tablespoon oil or ghee

Please check (Measurements)

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Process: Peel and mash the potatoes smooth in a bowl. Add salt, flours and chilli flakes. Gradually add warm water and knead it into a soft dough. The dough will be little sticky , at that time add the oil and brush little potato flour if needed.

Heat a pan by greasing little ghee or oil to it.
Take equal portions of dough and start rolling the chapatis on a rolling board by brushing some potato flour. Roll nearly 5-6 inch diameter chapatis, gently lift the chapatis and place it on the pan.
Cook one side for 45 seconds on high heat and then flip with a broad spatula to the other side and cook on low heat for 2 minutes and then flip again, increase the heat between medium to high and cook for nearly 1 minute.
Do the same with the remaining dough.

Gluten free chapatis are ready to serve.

Pickle spice Potato patties

Special pickle spiced Aloo Tikki or potato patties whatever you call it are one of the most liked snacks. Simply eat them with rice and dal or use in fast food radga chaat recipe of Mumbai.
A tempting tongue tickling pickle spiced patties to satisfy your urge of flavourful snack!!

10 patties
Ingredients:
2 medium potatoes(boiled)
1 teaspoon fennel seeds
1 teaspoon of coriander powder
1 teaspoon turmeric powder
2 teaspoon of dry mango powder
2 green chilies finely chopped
1/2 teaspoon red chilli powder
4-5 seeds of fenugreek or 1/4 teaspoon crushed and dry fenugreek leaves
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garam masala (optional)
1/4 cup chopped cilantro
Oil for greasing pan or oven
Please check (Measurements)

Process: Roast the fennel, cumin, fenugreek and mustard seeds for 2 minutes on medium heat. Slightly crush them in a grinding mortar with the help of a pestle. Put them in a bowl with the other spices, cilantro and potatoes. Mash and mix everything well.
You can also add 1/2 tablespoon of oil but this is optional.
Start making circular shaped balls and Flatten them into round patties.
If you are using non-stick pan then grease it entirely surface with oil. Heat the pan for at least 3 minutes first before placing the patties. Place 5 patties at a time and reduce the heat between medium to low.
It will take 3-4 minutes for one side to turn brown, after that flip it to the other side and cook it the same way.

Oven: Preheat the oven on 400F. Grease the tray evenly with oil and put all the patties on the tray placing them 2 inch apart.
Reduce the heat to 375F and cook for 5-7 minutes, check if it has turned golden brown and then flip to the other side to repeat the same process.

Potato patties ready to serve.

Note: for cooking on pan , you can also keep the potatoes  on low heat by covering the pan with a lid. It’s just another way of having a crispy texture.

Grain free Potato shred Pizza

I usually make grain free pizza with boiled potatoes or tapioca potato base but trying this new way saved my time for boiling the potatoes. Not too much spice just freshness of vegetables and fullness of cheese.

6 slices
Ingredients:
Tray size (13″length,9″wide)
6 medium or 2 big potatoes
3-4 finely chopped broccoli florets
1 cup chopped spinach
1/2 cup chopped cilantro
2 cups chopped tomato
1 finely chopped bell pepper
1 tablespoon finely chopped ginger
1 green chilli chopped
1 teaspoon freshly ground dry red chilli
2-3 chopped basil leaves
2 cups pineapple
200gm grated mozzarella cheese
2 teaspoon of salt
1 tablespoon oil
Please check (Measurements)

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Process:Preheat the oven on 400F. Shred the potatoes, place them on a cheesecloth and squeeze the excess water or any wetness.
Grease a pan with little oil and place the potatoes on the tray, covering the sides and leaving no space in between.
Bake it till the potatoes turn crispy light brown(this takes nearly 15-20 minutes)
Broil for 30 seconds and take the tray out.
Mix all the vegetables with salt and spices and spread them on the baked potato layer.(please make sure to add salt in the end so there is no water, or else it can make the potato soggy. Try draining any water in the vegetables nicely before spreading it on the potatoes)
Grate the cheese and spread that layer on the toppings.
Bake on 375F for 5 minutes, broil the cheese for 60 seconds till it turns golden brown.
Remove the pizza out, let it cool down and then cut them into 6 slices. Ready to serve.

If you don’t have an oven, use a big non-stick pan, add 3 tablespoons of oil and spread the potatoes similar way. Cook on medium heat till they turn crispy and put the toppings and cheese. Reduce the heat to low,splash some water and cover with a lid for cheese to melt.