yummy is good for my tummy....
Potatoes are probably the most popular vegetables eaten across the world. Whether featured as a side dish or main course, as tea-time snack or kids lunch, they are a favorite food to many of us. Potatoes are, however, at the same time, usually believed to be one of the unhealthiest and fattening products which is actually not true. They are not as bad as most of us think. Its basically the cooking method or the ingredients used with potatoes which make them evil. For exmaple, the french fries are not good for your waistline not because they are made of potatoes but because of the oil, they are fried in. Jacket potatoes are equally harmless if you use a sensible filling inside.
However, I must confess, like most of the potatoe-lovers out there in the world, I dont usually care about the calories as long as the dish is pleasing my taste buds:) Its just that certain foods pair so well that you really cant say "no" to them. I will, therefore, be adding both healthy as well as convenient and a bit sinful potato delights to my series of the month.
Potato Rissoles
Ingredients:
4 large - Potatoes
1/2 cup - boiled and shredded chicken
1 finely - chopped green chilli
2 - chopped spring onions
4 tbs - fresh chopped coriander leaves
5 tsp - bread crumbs (or if you dont want to use these, use one beaten egg to coat cutlets before frying)
1 1/2 tbs - coarsely ground dry coriander seeds
1/4 tsp - each red chili powder and cayenne pepper
1/2 tbs - ground dry pomegranate seeds (optional)
1/2 tbs cumin
Salt
Oil for cooking
Boil the potatoes. Peel and mash well. Add all the spices and other ingredients except oil and mix well.
Make small balls with the potato mixture by clasping within your palm. Press a bit and flatten.
Heat a non-stick pan and drizzle some oil. Cook the rissoles on medium flame.
Once they turn golden brown flip them over and cook on the other side likewise. Drizzle more oil if needed. Serve hot with fresh mint-walnuts chutney or tomato ketchup.
Tip: Leftover cutlets can be wrapped in plastic bag and frozen for later use. Please try not to defrost before cooking.
For a complete veggie version, substitute finely shredded green cabbage for the chicken.
Mint-Walnut Chutney
Ingredients:
1 cup fresh mint leaves
1/2 cup walnuts
1/2 green chili
salt and white pepper
1 small tomato (optional)
1 clove garlic (optional)
1-2 tbs milk
1 cup yoghurt
Mix all the above ingredients except yoghurt in an electric blender/chopper. Mix into the beaten yoghurt. You may add more yoghurt or milk to get the desired consistancy.
Enjoy!!!
However, I must confess, like most of the potatoe-lovers out there in the world, I dont usually care about the calories as long as the dish is pleasing my taste buds:) Its just that certain foods pair so well that you really cant say "no" to them. I will, therefore, be adding both healthy as well as convenient and a bit sinful potato delights to my series of the month.
Potato Rissoles
Ingredients:
4 large - Potatoes
1/2 cup - boiled and shredded chicken
1 finely - chopped green chilli
2 - chopped spring onions
4 tbs - fresh chopped coriander leaves
5 tsp - bread crumbs (or if you dont want to use these, use one beaten egg to coat cutlets before frying)
1 1/2 tbs - coarsely ground dry coriander seeds
1/4 tsp - each red chili powder and cayenne pepper
1/2 tbs - ground dry pomegranate seeds (optional)
1/2 tbs cumin
Salt
Oil for cooking
Boil the potatoes. Peel and mash well. Add all the spices and other ingredients except oil and mix well.
Make small balls with the potato mixture by clasping within your palm. Press a bit and flatten.
Heat a non-stick pan and drizzle some oil. Cook the rissoles on medium flame.
Once they turn golden brown flip them over and cook on the other side likewise. Drizzle more oil if needed. Serve hot with fresh mint-walnuts chutney or tomato ketchup.
Tip: Leftover cutlets can be wrapped in plastic bag and frozen for later use. Please try not to defrost before cooking.
For a complete veggie version, substitute finely shredded green cabbage for the chicken.
Mint-Walnut Chutney
Ingredients:
1 cup fresh mint leaves
1/2 cup walnuts
1/2 green chili
salt and white pepper
1 small tomato (optional)
1 clove garlic (optional)
1-2 tbs milk
1 cup yoghurt
Mix all the above ingredients except yoghurt in an electric blender/chopper. Mix into the beaten yoghurt. You may add more yoghurt or milk to get the desired consistancy.
Enjoy!!!
Hi fatima,
ReplyDeleteyour writing style and pics are really v good:D
and its true,potatos are not actually unhealthy food but its the way,how we cook them,boiled,baked nd grilled potatos r healthy.
plz share the recipe of jacket potato also.
thank you
@yasmeenhey yasmeen, thank you sooooo much for all the appreciation.. Ill be posting the recipe of jacket potatoes soon but as usual with a little twist;) Wait and see:)
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