Potato Tahdig

Quarantine Meal Plan is happening 🤩🤩 Serving Potato Tahdig (Rice cooked in Persian style with potatoes, yogurt, #heaps of saffron and ghee/butter garnished with more saffron and pistachios) with Mixed Vegetable Korma/Shahi Paneer 💗 The weekend already feels uplifting 😋😋

Here is the recipe – Makes 4-5 servings 

Ingredients – 

2 tbsps ghee + 1 tbsp ghee 

2 cups extra long or long basmati rice (I used Dawat)

1 large or 2 medium potatoes 

1/4 tsp saffron + 1/4 tsp saffron for garnishing 

1/4th cup water  

Salt to taste 

1 clean kitchen towel 

1 tbsp chopped unsalted pistachios

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Directions – 

1. Soak rice for 45 mins to 1 hour 

2. Peel and chop potatoes in rounds upto 1/4th inch thickness. Soak them in water so they don’t turn black

3. Warm the water and put saffron in the lukewarm water to bloom. Keep it Side. 

4. Next- Boil the rice for exactly 5 minutes. Drain the water in strainer and wash it in cold water to stop further cooking the rice 

5. In a flat deep pan, heat 2 tbsps of ghee. Pour saffron along with the water mix. Mind your hands/face as the water will sputter in hot oil. 

6. Let the saffron release color for 30-45 seconds. Then lay the potato slices flat in the pan. Do not touch or stir the potatoes. We want them to crisp up. After a minute or so spread the rice evenly over potatoes.

7. Make 5-6 holes between the rice for the steam to pass through. Additionally spread out the remaining 1tbsp ghee through the holes. 

8. Take a clean towel put it over the pan and then cover it tightly. Kind of like dum Biryani but we are using a cloth instead of dough. Now cook it for 10-12 minutes on a medium flame. After that remove the lid to check if rice and potatoes are cooked through the holes. DO NOT STIR IN ANY CONDITION. 

9. Cover the lid along with the towel again for 2 minutes and keep it on high flame. After that turn of the flame and let the rice sit for at least 30 minutes. 

10. Remove the lid, take a large plate put it over the plan and flip it over. Now the potatoes will be on top with a lovely saffron yellow color over caramelized rice. 

11. Garnish with saffron and pistachios and serve with Korma or Shahi Paneer 🎉🎉

12. P.S. Potatoes for soggy after sometime but rice stays good for 2-3 days in fridge.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


VEGGIE-LOADED QUESADILLA

Quarantined and working from home 🏡 ? Confused what to cook with the too many beans you shopped from grocery store? Here is one crazzzzyyy and easy alternative – Veggie-Loaded Quesadilla. Takes 15 minutes and lunch/dinner is ready in no time 🤩

#thepalatetrails

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Recipe below – Serves 1

Ingredients-

1 flour burrito tortilla
4-5 tbsps canned kidney beans
3-5 pieces of green bell pepper (long julienne strips)
1 fistful of baby spinach
6 tbsps of Mexican cheese 🧀

Method-
1. Heat the tava(griddle) on a medium flame.
2. Warm up the tortilla on both sides for 20 seconds each.
3. While the tortilla is on the griddle, sprinkle 3 tbsps cheese, kidney beans, bell pepper and spinach. Then sprinkle the remaining cheese. Fold over the empty side of tortilla to enclose the fillings.
4. Cook on both sides until the cheese melts flipping carefully.
5. Immediately remove from the skillet and transfer to a chopping board. Let it cool for a minute and use a pizza cutter to slice the quesadilla. I cut it in the middle to keep things simple and fast.
6. Serve promptly with guacamole/ketchup etc that you love ❤️

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Non-sticky Sabudana Khichdi (Tapioca Pearl Pilaf)

If you grew up in Maharastra, poha (flattened rice), sabudana (white tapioca pearls), and upma (savory semolina) are few of the staples in a household. Although, sabudana wasn’t made that often in my house. It was only made especially when my mom would fast on an auspicious day. She would make this with lots of peanuts, boiled potatoes, freshly crushed black pepper, and generous amount of lemon juice. I am sure everyone has a type of sabudana khichdi they like, but the way my mom made it – is my favorite. It was non-sticky, had right amount of spices and just perfect. Staying far from home has made me crave for my childhood favorites even more. Here is my version of this uber delicious sabudana khichdi –

Ingredients: Serves 4

2 cups sabudana
3-4 cups water
2 vertically slit green chillies
2 tsps black pepper powder
5-6 roughly torn curry leaves (gives the raw fragrance)
2 tbsps oil
1 and 1/2  tsp cumin seeds
2 cups chopped and cubed potatoes, soaked in cold water
1/2 cup dry roasted & unsalted peanuts
Salt to taste
Juice of 1 lemon
1/4 cup chopped coriander/cilantro

Method:

*Put the sabudana in a bowl. Wash it 5-6 time or until the water is clear.

*Now soak them in water for 30-40 minutes. Drain the excess water and let keep it in a colander for 5-6 hours or overnight and let it dry and fluff up.

*In a deep pan, heat the oil on a medium flame.

*After a minute or so, add in the cumin seeds, curry leaves and green chillies. As they begin to crackle, add potatoes (without the water they are soaked in) and cook them on a low flame until soft , stirring occasionally. Add some salt (Go easy here as we will add some salt in the sabudana too. )

*In the meantime, roughly crush the peanuts in the blender.

*Prep the sabudana with – some salt, peanuts, lemon juice, and cilantro. Mix it well.

*Add black pepper to the potatoes and give it a last stir before adding sabudana. Then add sabudana, and cook it until it turns translucent.
Give it a taste test and adjust salt per your preference.

*Turn off the heat and let it sit for 10-15 minutes.

*Serve it warm with yogurt ❤

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Super quick Dabeli

The days I am exhausted from work I prefer my dinner to be on the table within 30 minutes. But overbuy my groceries so over the weekend when I made misal pav, I had a leftover packet of pav. I don’t know why I was craving for Dabeli among all the dishes I could have made. All you need for this recipe is – onions, tomatoes and potatoes. And, of course store bought pav 😉 Below is my version of instant Dabeli –

Ingredients: makes 9-10 dabelis

For Dabeli filling –

1 medium red onion
2 green chillies
3 roma tomatoes
2 medium boiled potatoes, peeled and then mashed
1 tsp red chili powder
1/4 tsp turmeric
1/2 tsp garam masala powder
1/4 tsp asafoetida (hing)
2-3 tsps coconut sugar
3 tbsps oil (I used 2 tbsps unsalted Irish butter)
Salt to taste

For Peanut mix –

1/2 + 1/4 cup peanuts (1/4 cup will go in the dabeli filling mix and 1/2 cup will be served as a topping)
1 tbsp chaat masala
1/2 tbsp butter

For toasting pav –

1/4 tsp butter for each pav, slit horizontally

For toppings prior to serving –

1/2 cup finely chopped onion
approx. 1 cup size zero (fine) sev
pre-made peanuts

Method:

For Peanut mix –

*Heat some butter on the griddle, and roast peanuts with chaat masala. Keep it on a medium flame while stirring it continously for 2-3 minutes.

*Remove from the flame and keep it aside.

For Dabeli filling –

*In a grinder, blend onions, green chillies, and tomatoes making a fine paste.

*In a pan, heat the oil on a medium flame and add the cumin seeds. When they start to crackle, add the onion/tomato/green chilli paste. Cook for 5-6 minutes until they lose the raw smell. Then add mashed potatoes, asafoetida, red chilli powder, turmeric, garam masala and let it cook for 5-6 minutes or until the mix starts leaving oil on the sides.

*Then 1/4 cup peanut mix and coconut sugar. Give it a taste and add salt per your preference.

*Remove from the flame and divide the mix into 9-10 portions. Then, keep it aside.

Assemble –

*Toast all the pav on a griddle using a butter. Remove from flame and keep all aside.

*Now, place a portion of the filling on the lower half of each pav. Press it gently so the filling squeezes outward. Now take a spoon and spread that filling on sides of the pav.

*Dunk the sides of the dabeli in sev. Top with the chopped onion, peanuts, coriander, and extra sev.

*Repeat for the remaining pav

*Serve it with cilantro-mint chutney or as it is.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Spaghetti with Vegetable Medley

Getting out of that conventional spaghetti zone 🍝 that’s always served with marinara/pesto/alfredo 😬 I present you spaghetti with vegetable medley – onions, green bell peppers, sweet corn, and mushrooms. I sautéed these veggies in avocado 🥑 oil with some salt, black pepper and oregano for 15-20 minutes on medium to high flame. I added some kitchen king masala to give it a touch of Indian spices and juice of half a lime. These veggies served on top of spaghetti garnished with cilantro is not only out of the world, but also under 30-minute dinner meal ❤️ This one bite will get you a step closer to heaven Who’s with me? Here is the recipe for you –

Ingredients:

For veggie mix:

1 medium onion chopped julienne style (cut in strips)
1/2 cup cubed & de-seeded green bell pepper
1 and 1/2 cup chopped mushrooms
1/4 cup sweet corn
1/2 tsp dried oregano
1/2 tsp black pepper powder
1/4 tbsp kitchen king masala powder (I use Everest)
2 tbsps avocado oil or any oil that is available on your kitchen countertop
1 tbsp chopped cilantro/coriander leaves
Juice of half a lime
Salt to taste

For spaghetti:

250-300 gms or 1/2 lbs spaghetti (this approx. equals 2 Maggi packs)
Water to boil
Salt

Method:

Spaghetti:

*Boil a large pot of water and salt it with 1/2 tbsp. Now, add the pasta and let it boil for 8-10 minutes. Give it a taste test. Once ready, drain the pasta. Keep it aside until its ready to serve.

Veggie Mix:

*In a heavy bottomed pan, heat the oil on a medium-high flame. Add onions and sauté them until they turn pink ot translucent.

*Now add bell peppers, mushrooms, salt, oregano and black pepper. Sauté these veggies in 15-20 minutes. Add some kitchen king masala to give it a hint of curry and juice of half a lime.

*Give it a final stir and turn off the flame.

*Serve hot with spaghetti at its base and garnished with cilantro and lime juice (if needed)

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky