Hash Browns

Hash Browns

Ingredients:

2 russet potatoes
Salt and Pepper to taste
Paprika to sprinkle
Butter to fry

Note: Cold water should have salt mixed in it.


Method:

1. Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
2. Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper and paprika.
3. Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook until potatoes are browned all over, about 5 more minutes.

Mashed Potatoes

Mashed Potatoes

Ingredients:
1 russet potato (take one with good starch content)
1/2 cup milk
1 tbsp butter
Salter and Pepper to taste

Method:
1. Par boil the potato in sal water and grind in ricer
2. Simmer milk and butter
3. Slowly adding milk (little by little) into potato mix well
4. DO NOT over work the potato by vigourous mixing
5. Mix to a smooth paste (NOT runny)
6. Add salt and pepper and give a final mix.

Banarasi Aloo

Ingredients

•         Baby potatoes – 8-10 nos.
•         Sliced onion –  1 large
•         Chopped tomatoes – 1 large
•         Ginger – 1 in chopped
•         Garlic – 4-5 cloves chopped
•         Black pepper corns – 4-6
•         Cloves – 4-5
•         Cumin seeds – 1 tsp
•         Caraway seeds – 1 tsp
•         Cinnamon stick – 1 in
•         Green cardamom – 3-4
•         Kashmiri red chilies – 4-6 (or more as required and make into paste)
•         Turmeric powder – 1 tbsp
•         Coriander powder – 1 tbsp
•         Saunf (Aniseed) – 1 tbsp
•         Cashew nuts – 8-10 (fried)
•         Kasuri methi – pinch
•         Fresh coriander – 1 bunch (stalks for gravy and leaves for garnish)
•         Oil for cooking – 2-3 tbsp
•         Butter – 2 tbsp
•         Thick cream – 3 tbsp
•         Salt to taste

Method

1. Peel baby potatoes, wash and dry on paper towel, pierce holes with fork and fry them till almost done (slightly golden brown on outside). Keep aside.
2. Heat oil in a sauce pan and add ginger-garlic and sauté. Add cumin seeds, cinnamon, black pepper corns, cloves, cardamom, aniseed and sauté.
3. Add sliced onion and sauté well. Add turmeric powder, coriander powder, coriander stalks, red chili paste and mix well till onions are almost done and raw flavor of masala has gone. Add cashew nuts. Add salt.
4. Add tomatoes and cook well using little water (as necessary) till well cooked. Cover pot, stirring as required. Cool the mixture and blend into paste (not very fine, but smooth).
5. In the same pan add butter, caraway seeds and the above mixture. Keep on medium heat and bring to simmer. Keep gravy slightly thick adding water, if required.
6. Add potatoes and mix well till potatoes absorb the masala. Keep covered.
7. Taste for salt/spice (add red chili powder if required).
8. Add kasuri methi powder and mix.
9. Add cream and mix. Remove from heat and keep aside.
10. Garnish with coriander and cream.
11. Serve hot with rice/chapattis/phoolkas.
12. Bon appetite.

Stuffed Gnocchi (with Bechamel Sauce)

Stuffed Gnocchi (with Bechamel Sauce)

(recipe to be posted later)