This potato dish is close to my heart. Growing up, this was our family favorite lunch dish. So many memories attached to it. My mother made these potatoes every other week because we loved munching on these perfectly spiced potatoes with warm roti(flat Indian bread).
It feels like this was just a few years ago. A girl who loved eating her mother’s food has her own family to feed now. How did the time fly by? I feel honored to cook my mother’s dishes and introduce it to my kids and with you.
I have always said, there is something magical about a mother’s food. I hope you experienced that in your life. If you haven’t had that opportunity to do so, then start with my mother’s recipe to feel the warmth and love that comes from my mother’s food.
I have tried cooking this recipe thousands of times throughout my life and it never seems to disappoint me. My husband and his family aren’t Indian so I tend to experiment a lot with different substitutions for red chili powder. I have tried many different Paprikas to substitute for red chili powder and I find Hungarian Sweet Paprika to be the best substitute to Kashmiri chili powder for a less spicy version.
So, If you find that chili powder isn’t for you then try using red Hungarian sweet paprika. Feel free to ask any questions you may have in the comment box.
Preheat oven to 400 F. Lightly spray the large baking sheet with oil. Wash the pumpkin, dry it then microwave it for 4 minutes.
Cut tip and top of the pumpkin and peel the skin with a veggie peeler. Peel until you don’t see the white layer anymore. Cut the pumpkin from the center lengthwise into half. Remove the seeds and strings. Cut the pumpkin into inch wedges.
In a small bowl, mix spices, honey, lemon juice, and oil. Place the pumpkin wedges on a baking sheet and drizzle the mixture. Toss until spices are well coated. Drizzle some oil on top and roast it for 25 minutes.
Garlicky Brown lentils with Collard Greens
1 cup brown lentils, washed and soaked in lukewarm water for an hour
2 1/2 cups vegetable or chicken broth
1/2 cup chopped onions
1 cup chopped collard greens
1 Tbsp minced garlic
1/4 cup chopped parsley
1/4 tsp turmeric
1/2 tsp cumin-coriander powder
A squeeze of lemon juice
3 tbsp oil
Salt and pepper to taste
1/2 tsp chili flakes, optional
Heat oil in a medium saucepan with a thick bottom. Add minced garlic and onions. Cook it until onions are golden. You may add garlic in the end once the onion turns golden. Add collard greens and saute for a few seconds. Now add lentils. Sautee on medium heat for a minute while stirring constantly.
Now add broth, a squeeze of lemon juice, and parsley. Bring it to a boil on medium heat. Once it starts to boil cover and turn the heat between low-medium. Cook it for 20 minutes or until the lentils are cooked tender. We are looking for dry lentils.
Pomegranate Cucumber Raita
1 1/2 cup plain yogurt, preferably full fat
1/2 cup chopped cucumber, seeds, and pulp removed
3 tbsp pomegranate pearls
1 small chopped green chili, optional
1 Tbsp sliced mint
1 Tbsp fresh chopped parsley or cilantro
Freshly ground pepper to taste
Salt to taste
Whisk yogurt in a medium bowl until smooth. Add the rest of the ingredients and fold them into the yogurt gently until well combined.
Hassle back Butternut Squash with Moroccan inspired Chili Olives and Garlic Aioli. This was a phenomenal lunch, you guys.
– 1 butternut squash
– 2 Tbsp oil
– Salt to taste
– Freshly ground black pepper to taste
Preheat the oven to 400 F and lightly spray the baking sheet with oil.
Poke the squash with a knife a few times and microwave it for 4 minutes. Let it cool then cut the tip and top. Peel the squash with a peeler. Make sure to peel off all the white layer of the squash until you start to see the orange layer. Cut the squash down the center lengthwise and remove the seeds from the core. Place the squash core side down on the baking sheet. Drizzle the oil and season it with salt and pepper. Roast it in the oven for 20 minutes. Then remove the squash. Let the squash cool then create 1/8 inch apart slices in the squash without cutting the whole squash. Make sure to not burn yourself on the hot baking sheet . Roast it for an additional 15 minutes at 400 F. Chili Olives
– 1 cup pearls green olives with pimento
– 1 Tbsp chili garlic sauce, more if you like spicy
– 2 Tbsp extra virgin olive oil
– 1/4 tsp ground cumin
– 1/4 tsp ground coriander
– A squeeze of lemon juice, or slices of preserved lemon
– Salt to tasteToss all the ingredients in a small bowl.
– 1/2 cup fat-free sour cream
– 1/4 cup olive oil mayonnaise
– 5 cloves of garlic (yes 5, you can’t call it a garlic Aioli with 1 clove of garlic . I have made it with 10 cloves as well )
– 1 Tbsp extra virgin olive oil
– A generous squeeze of lemon juice
– 2 Tbsp parsley, optional
– Freshly ground black pepper
– Salt to taste
Blend all the ingredients in the blender or a food processor until smooth.
Vegan Masala Potato lettuce wraps with Coconut Cilantro Chutney
This is one of those under 30-minute meals, under 300 calories, and tastes so darn delicious ! You got to try to experience the deliciousness.
– a Lettuce head, washed, cleaned, and dried – For Masala Potato * 6 Medium Potatoes, cleaned and washed * 2 tbsp oil * 1/2 tsp Cumin seeds * 1/2 tsp Mustard seeds * 1/2 tsp Sesame seeds * 1/2 tsp Turmeric * Few curry leave, optional * a handful of freshly chopped cilantro * 1 Green chili chopped or Jalapeno (optional but high recommended. If can’t handle the heat then use 1/2 tsp black pepper instead) * Salt to taste
Boil the potatoes in an instant pot or pressure cooker. 6 Medium potatoes boil within 12 minutes without releasing the steam. Peel the skin and cut them into small pieces.
Heat the oil in a large skillet or a wok. Add mustard and cumin seeds. Once they start to change color or pop, bring the heat down to low. Now add sesame seeds, green chili, curry leaves, turmeric, and salt while stirring continuously. Quickly add the boiled potatoes and mix them gently. Turn off the heat and garnish it with fresh cilantro.
– For Coconut Cilantro chutney * 1/2 cup fresh or frozen grated Coconut * a handful of cilantro * 1/4 inch grated ginger, optional * a squeeze of Lemon or lime juice * 1/4 tsp Cumin seeds * 2 tbsp water, add a tablespoon more if it’s too thick * Salt and pepper to taste
Blend all the ingredients in the blender or a food processor until a smooth consistency.
Looking for a healthy savory breakfast? Try this traditional Gujarati Handvo aka Dangeloo made with rice, lentils, and vegetables. It’s spicy, savory, crispy, healthy, and filling. You can serve it as a meal by itself as or a side dish. Traditionally, we Gujaratis, serve it with Chai and Cilantro Garlic Chutney. Follow me on Instagram @summi_kitchen for recipe tutorial.
▪️1 1/2 cup Handvo Flour, available at the Indian grocery store) ▪️1/2 cup plain Yogurt (🍃Use Almond or Coconut yogurt for a Vegan option) ▪️1/4 cup Oil ▪️1 small Lauki(Bottle Gourd), peeled and grated (can be substituted with zucchini or yellow squash, carrots, or cabbage) ▪️1/2 tsp baking powder ▪ Salt to taste ▪️1/4 cup Water ▪️1 tsp turmeric ▪️1 tsp Ginger Garlic Paste ▪️1 tsp green chili paste (Jalapeno, Serrano are just fine, modify the quantity according to your heat tolerance)
📝In a prep, bowl adds Handvo flour, yogurt, and oil into shredded Lauki (Bottle Gourd). Mix it well and cover the bowl with plastic wrap and place it in an insulated place overnight night for fermentation. You can use the mixture immediately without fermenting the mixture but it won’t taste as good as a fermented batter. I prefer leaving it overnight to make it for breakfast.
📝Preheat the oven on 350 F. Before baking, add all the spices, salt, and baking powder and mix it well. Transfer the mixture into the baking pan(I prefer Cast iron pan to get the perfect crispy crust that Handvo has). Lay curry leaves on top of the batter.
📝In a small pan, heat 3 Tablespoons Olive Oil. Add Mustard Seeds and Sesame Seeds. Once the seeds start to pop, take it off of the heat and spread it over the Handvo batter.
📝Bake it for about 45 to 60 minutes until the top crust gets golden brown. 📝Serve it with your favorite Tea, and Chutney.
⚡ Follow me @summi_kitchen on Instagram for more recipes like this.
Happy Sunday! Who is up for this gluten-free Masala Chicken Taco Salad with Cilantro Lime dressing?
STEP 1 Chicken Masala
* 2 Boneless chicken breast, cut in thin strips * 2 to 3 tbsp oil * 1 tsp ginger-garlic paste (2 Garlic cloves and 1/4 inch ginger piece grated) * 1 tsp Kashmiri Chili powder or Paprika * 1 tsp Cumin-Coriander powder * 1/2 tsp turmeric * Salt to taste * 1/2 tsp freshly ground Pepper * 1/4 tsp freshly ground Cardamom
Marinade the chicken with all the spices & Ginger-garlic paste for at least 15 to 20 minutes. In a heated Cast Iron pan or a nonstick pan, add the oil. Make sure your pan is hot before adding oil. Add the marinated chicken strips. Let it cook on one side for about 2 to 3 minutes or until golden brown without stirring. Stir and let it the chicken cook through.
STEP 2 Cilantro Lime Dressing
* A handful of fresh Cilantro * 1 garlic clove * 1 small jalapeno or serrano chili * 1/4 cup sour cream * 2 tbsp plain yogurt * A squeeze of lime juice * Salt to taste
Blend all the ingredients in a blender or a food processor until smooth consistency.
STEP 3 Quinoa
* 1 cup Quinoa * 2 cup hot water or chicken broth * 1 tbsp oil * Salt & Pepper to taste
In a pan, heat the oil and add washed Quinoa (no need to wash if it’s prewashed). Saute quinoa for about a minute or two on medium heat. Season it with salt and pepper then add hot water. Turn the heat down to low. Cover and cook for 15 minutes. Turn off the heat and let it stand for 5 minutes. Fluff it with a fork. Create your salad bowl and serve it with Masala Chicken, quinoa, and cilantro lime dressing. Enjoy!