Food

GETTING READY 1. Preheat the oven to 425 degrees F. MAKING 2. In a pan, heat the butter and place potatoes. 3. Season with dried basil, dried rosemary, dried parsley and salt and pepper. Cook for 5 minutes over the stove. 4. Transfer the potatoes to the oven and cook for 25 minutes, or until potatoes are done. SERVING 5. Serve wedged potatoes with your favorite condiment.

Ingredients: 600 gm Baby potatoes 3 tbsp + 1 tbsp Mustard oil* A large pinch Asafoetida 1/2 tsp Mustard seeds 1/2 tsp Fennel seeds 1/2 tsp Nigella seeds A pinch Fenugreek seeds 2 medium Onions, grated 4 medium Tomatoes 2 tsp Garlic, crushed 2 tsp Ginger paste 2 tsp Red chilly powder 2 tsp Coriander powder 1/2 tsp Turmeric powder 4 nos Whole red chilies 2 tbsp Tomato purée  (readymade, optional) 2 tbsp Vinegar 1.5 cups Water 2 tsp Sugar Salt to taste 2 tbsp Coriander, chopped, for garnish. Spice mix**: 1 tbsp Mustard seeds 1 tbsp Cumin seeds 1 tbsp Nigella seeds 1 tbsp Fennel seeds 1/2 tsp Fenugreek seeds Method: Dry roast seeds given in Spice Mix. Cool and grind into a fine powder. Keep aside. Blanch and purée the tomatoes. Boil baby potatoes. Peel them and immediately sprinkle some salt on them. Heat 1 tbsp oil in a non- stick pan and gently saute the baby potatoes till golden. Heat remaining oil in a heavy bottomed pan. Add Asafoetida and crackle mustard seeds. Then add fennel, nigella ,fenugreek seeds and whole red chilies. Once they brown a little add grated onion and garlic. Fry onions till brown. Tip in tomato purée (step 2) and ginger paste. Fry for 2 minutes. Add 5 tsp of spice mix, red chilly powder, coriander powder, turmeric powder and salt. Mix well. Cover and cook on medium heat till oil separates. Add readymade tomato purée and sugar. Mix well. Add 1.5 cups of water and baby potatoes, bring to a boil, then simmer for a few minutes till all the flavours are well blended. Add vinegar. Mix well. Adjust salt. Garnish with chopped coriander . Serve hot with an Indian bread of your choice. Note: Check gravy before serving. You can adjust the quantity of water as per your liking of consistency of gravy. I prefer it to be thick. if you don’t like mustard oil, use a vegetable oil of your choice.* Remaining spice powder can be stored in an airtight bottle for future use** Read the original post here.

Happy Monday everyone! Summer is a great time for nourishing smoothies. But what you choose to include can make all the difference between a healthy, balanced meal replacement or snack, and a refined and sugary beverage. Smoothies can be a great opportunity to get quality nutrition into your body in an easy and delicious way. But rather than just blending fruit and drinking that, a formula...

Barry's Great, Great, Great Grand Father cooks a recipe request for Tuscan Chicken.

The Red Robin restaurant chain, specializing in burgers, found itself subjected to a tirade of adverse comments lately. The angry mob was reacting to its commercial for ‘Garden Burger’ which mocked vegetarianism as a so-called ‘teen phase.’ The advert was on air only for a week, according to the...

The Kitchen Witch demonstrates how to make the ultimate twice baked potato with cheese, bacon, Philadelphia Cream Cheese, and green onion!

This Friday, June 21, is the summer solstice which means that it's the longest day of the year. To celebrate these 15 hours and 38 minutes of grilling goodness, the folks at Kingsford® are offering a chance to win a grand prize of a backyard patio makeover including a Pit Barrel Cooker (which I dig down to my shoes), a year’s supply of Kingsford® Charcoal, and a $1,500 Visa® card to outfit your new backyard grilling paradise. Fire up your grill, cook up some great grub, and head on over to Grilling.com and enter.

Naam can be eaten as is after it has fermented, or you can fry or grill it. It is eaten with vegetables like cabbage, cucumber slices, Thai basil or any other of your favorite veggies.

Sometimes (quite often, I’m afraid) I have a recipe on my list of things to do ASAP and there it sits for a year or five. But every once in a while the exact opposite happens: I see a recipe, fall in love, and make it right away.  This avocado hummus showed up on my screen during the last Secret Recipe Reveal Day, which fell exactly on Memorial Day.  Maybe having the day off helped, but the truth is that I saw the recipe mid-morning, and made it at 3pm.  How about that for efficiency? AVOCADO HUMMUS (slightly modified from Chocolate and Chillies) 1 19 oz can of chickpeas, drained and rinsed 2 avocados, pitted and diced 1 garlic clove, minced or pressed (I omitted) handful of cilantro, roughly chopped 4 tbsp freshly squeezed lemon juice 2 tbsp extra-virgin olive oil 1/2 tsp ground cumin 1/4 cup water salt and freshly ground pepper to taste In a food processor add all the ingredients and process.  Add more water if you would like it thinner. ENJOY! to print the recipe, click here We love hummus!  It is one of the items we always have in the fridge, in fact. I know homemade is best, but we love it so much that we always have one or two of those little packages of Athenos plain hummus.  I often add a little bit of freshly squeezed lemon juice, a touch of smoked paprika, and we enjoy it with crackers or veggie sticks.   But this version with avocado instead of tahini is shockingly delicious…  BTW, do you know that blog, Shockingly Delicious?  Great site, check it out… This hummus recipe makes quite a large amount, so I could save some for a later, happy day! ONE YEAR AGO: Moving is not for sissies! TWO YEARS AGO: Awesome Broccolini THREE YEARS AGO: Pizza! Pizza! FOUR YEARS AGO:  From Backyard to Kitchen