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Tiny Roasted Potatoes

20 Sep

Tiny Roasted Potatoes.

Peewee potatoes are washed and roasted in oil using a heavy bottomed vessel. They are then finished with garlic, fresh fenugreek leaves and spice powders. Serve tiny roasted potatoes with steamed rice. Click to learn about Fingerling Potatoes .
Makes: around 4 Servings of Tiny Roasted Potatoes.


Pee Wee Mix Potatoes 1 Pkt
Fresh Fenugreek Leaves 1 Cup Packed
Coriander Powder 1 Tbsp
Red Chili Powder 1/2 tsp
Garlic 3 Cloves
Fresh lemon Zest 1 big Pinch
Salt to Taste
Oil 1 1/2 Tbsps

Method of preparation:

Wash the fingerling potatoes and pat them dry.
Separate fenugreek leaves and thoroughly wash them.
Peel and slice the garlic cloves.

Heat oil in a dutch oven or a heavy bottomed vessel on medium heat.
Add fingerling potatoes and cook covered for around 8 minutes or until potatoes are soft when pierced.
Make sure to shake the pot occasionally to avoid potatoes sticking to bottom of the pan.
Uncover stir in garlic and fenugreek leaves.
Fry for around 2 minutes until fenugreek leaves wilt and garlic changes color a bit.
Remove the pot from heat, stir in coriander powder, red chili powder, lemon zest and salt.
Serve tiny roasted potatoes with steamed rice.
Notes: Make sure potatoes are cooked right.

Suggestions: Adjust spice with red chili powder or add sliced green chiles along with garlic cloves.
Variations: You can also use coriander leaves or mint leaves in place of fenugreek leaves if you desire.
Other Names: Tiny Roasted Potatoes.


Roasted Green Pepper Hummus

4 Apr

Roasted Green Pepper Hummus.

Hummus is a dip made with garbanzo / chickpeas. Chickpeas are cooked and ground into paste with tahini and freshly roasted green peppers. Tahini is prepared with roasting and grinding sesame seeds into paste. Roasted green pepper hummus can be served with toasted pita bread or with any bread of your choice.
Makes: around a Cup of Roasted Green Pepper Hummus.


Anahiem Green Chile or Any Mild Green Chile 3
Chickpeas / Garbanzo 1 Cup
Red Chili Powder a Small Pinch
Garic 1 Small Clove
Lemon Juice 3 Tbsps
Olive Oil 2 Tbsps
Salt to Taste


Sesame Seeds 2 – 4 Tbsps
Extra Virgin Olive Oil 1 Tbsp

Method of preparation:

Soak the garlic in warm water for few minutes and peel the skin.
Wash, pat dry and place the green pepper on a direct flame.
Let the skin char on all sides and place the charred green peppers in a paper bag.
Once cool enough to handle, peel the outer skin and roughly chop the green peppers discarding the stems.

Soak chickpeas in water overnight.
Pressure cook soaked chickpeas in sufficient water for 3 whistles.
Alternatively, boil chickpeas in few cups of water on stove top till chickpeas turn soft.
Strain the cooked chickpeas and reserve the cooking liquid.

Toast sesame seeds in a heavy bottomed pan on low flame.
Once sesame seeds turn golden brown in color, remove from heat.
Grind toasted sesame seeds with olive oil into thick paste.

Grind cooked garbanzo beans with freshly prepared tahini paste, roasted green peppers, garlic, lemon juice, olive oil and salt.
Taste and adjust the seasonings if necessary.
Store tight in a refrigerator to stay fresh for couple of days.
Remove the roasted green pepper hummus onto a bowl and serve with toasted pita bread or with any bread of your choice.
Notes: Make sure chickpeas are cooked right.

Suggestions: Adjust the consistency of the hummus with reserved cooking liquid (if desired).
Variations: Finely chopped cilantro can be added as a garnish.
Other Names: Roasted Green Pepper Hummus.

Grilled Corn Chaat

4 Jun

Grilled Corn Chaat.

Corn is dehusked and grilled on all sides till dark brown. Roasted corn kernels are then separated and mixed with chopped onion and tomato along with other spices. Serve grilled corn chaat as a snack.
Makes: around a serving of Grilled Corn Chaat.


Fresh Corn 1
Onion 1 Small
Tomato 1 Small
Red Chile Powder 1/4 tsp
Salt to Taste

Method of preparation:

Wash and finely chop the onion.
Wash and finely chop the tomato.
In a mixing bowl, mix together with chopped tomato, onion, red chili powder and salt.

Remove the husk and clean the corn.
Hold the handle and place it on a grill.
Alternatively, place the corn on a stove top with direct flame.
Keep turning the corn until all the kernels change color and are cooked.
It makes a crackling noise while its roasting.
Once done, remove the corn onto a plate.
Place the corn vertically on the plate and use the knife to separate the corn kernels.
Add the grilled corn to the mixing bowl and stir.
Serve grilled corn chaat as a snack.
Notes: Make sure to cook the corn on medium – low flame.

Suggestions: Roasting the corn on charcoal grill tastes better than one on the gas grill.
Variations: Add a tsp of lemon juice or grated raw mango to the corn chaat.
Other Names: Grilled Corn Chaat.

Sweet Eggplant Chutney

19 Apr

Sweet Eggplant Chutney.

Onion and whole spices are fried in oil. Eggplant is roasted on direct flame till its charred. Then the roasted eggplant pulp is mashed and added to the oil. Serve sweet eggplant chutney with steamed rice and dollop of ghee.
Makes: around 2 Servings of Sweet Eggplant Chutney.


Eggplant 1 Medium Size
Tamarind 2 inch sized ball
Sugar 2 Tbsps
Green Chile 1
Onion 1
Cilantro few Sprigs
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 2
Oil 2 tsps

Method of preparation:

Wash and pat dry eggplant.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Remove the stem and mash the eggplant thoroughly.

Soak tamarind in few tablespoons of water for sometime and extract all thick juice.
Peel and finely chop onion.
Clean, wash and tear curry leaves.
Remove stem, wash and finely chop green chilli.
Wash and finely chop the cilantro.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
Fry till onion turns translucent, add tamarind extract, sugar, mashed eggplant, turmeric powder and salt.
Mix thoroughly and remove from heat.
Serve sweet eggplant chutney with steamed rice and dollop of ghee.
Notes: Make sure eggplant is roasted well before removing from heat.

Suggestions: If eggplant is not cooked well, put it back on heat or cook covered in a pan till done.
Variations: You can also check this roasted eggplant chutney.
Other Names: Sweet Eggplant Chutney.

Bitter Gourd Chips

2 Mar

Kakarakaya / Karela Chips


Bitter Gourd 2
Garam Masala 1 – 2 tsps
Red Chilli Powder 1/2 tsp
Red Chilli Flakes 1 tsp
Salt to taste
Oil 1 – 2 tbsps

Method of preparation:

Ligthly scrape, remove ends and wash bitter gourds.
Chop the bitter gourd on a slant into quarter inch thick slices so that most of the flesh is exposed.
Mix the chopped bitter gourd slices with all the remaining ingredients.
Arrange the spiced bitter gourd slices on a baking tray without overlapping.

Preheat oven to 380F.
Bake the bitter gourd chips till they change color and become crisp.
It takes about 40 – 60 minutes depending on the thickness of bitter gourd slices.
Store crisped bitter gourd chips tight in a jar and they stay fresh for months.
Serve karela chips with rice and plain dal or serve them as a snack.

Notes: Alternatively, roast them on a grill pan or on a wide skillet on low flame till crisp.