(enough for 6 persons, cooking time: 50-60 mins)
- 8 medium potatoes, boiled, peeled and sliced into 0.5 cm (1/4-inch) disks
- 1 tablespoon (20 ml) olive oil
- 1 tablespoon (20 ml) melted butter
- 3/4 teaspoon (3 ml) yellow asafoetida powder
- 1/2 teaspoon (2 ml) ground dried rosemary
- 1/4 teaspoon (1 ml) freshly ground black pepper
- 1/2 teaspoon ( 2 ml) turmeric
- 3 cups (750 ml) sour cream
- 2 teaspoons (10 ml) salt
- 1/2 cup (125 ml) water
- 1 teaspoon (5 ml) sweet paprika
- 2 tablespoons (40 ml) chopped fresh parsley
- Boil the potato slices in lightly salted water in a 4-litre/quart saucepan until they are cooked but firm. Drain, peel and slice them.
- Add the olive oil and butter to a medium saucepan, over moderate heat and when hot, add the asafoetida. Saute momentarily; add the rosemary, black pepper, and turmeric and stir briefly. Add the sour cream, salt, and water. Whisk it into a smooth sauce and remove from the heat.
- Pour the mixture into a baking dish with potatoes, sprinkle with paprika, and place in the top of a preheated 200°C/390°F oven. Bake for 30 minutes or until the top is golden brown. Garnish with fresh parsley and serve hot.
Note: In this dish, slices of potato are folded with herbs, butter, and sour cream and baked to a golden brown. It is irresistibly rich and delicious, yet effortless to prepare.
(enough for 3 persons, cooking time: 10-15 mins)
- 3 Tortillas – spinach/tomato/hot mexican/plain/home made chapatis
- Any Cheese – best is Mexican blend (TJs)
- 1 Avacado, peeled, pitted and crumbled
- 1 Tomatoes finely chopped
- 1 Green chilly, very finely chopped
- ¼ teaspoon black salt
- ¼ teaspoon black pepper powder
- ½ teaspoon salt
- 2 tablespoons (40 ml) chopped fresh cilantro/coriander leaves
- Keep a pan on slow heat, while you make the mixture.
- Mix crumbled avacado, chopped tomatoes, green chilly, black salt, black pepper, salt and fresh cilantro leaves.
- Bring the heat to medium high and wait till a few minutes till the pan becomes hot.
- Place tortilla on the pan. Add butter to one side. (Be careful as smoke comes when you do this on a very hot pan– smoke alarm may go on when you are making a lot of them!)
- Sprinkle cheese , spoon the filling on half of the side of the tortilla, fold it tightly and leave it till you see cheese melting. You may leave them on the side, while you do the next one – if pan is large enough.
Note: For other fillings, you can also use sour cream, additional cheese, olives, corn, sautéed vegetables, steamed kidney beans, hummus etc.
(cooking time: 10 minutes)
- Dry fryms
- Oil to fry
- Chaat masala to sprinkle
- Heat the oil on high temperature and avoid smoking or burning of the oil.
- Check if the oil was heated when a small piece of fryms is dropped and it expands and come up to the surface.
- Lower the heat a little bit, somewhere between medium high.
- Very carefully slide or drop the fryms . With a slotted spoon, shake them a little bit and when expanded properly and have risen to the surface, lift them up.
- To remove excess oil, put them on the paper towels.
- Keep on making as many as you like.
- Sprinkle Chaat masala on all of them.