Tag Archives: potato

Vangi Batata (Eggplant Potato curry)

4 Apr

I have taken a long hiatus. After Dad passed away last year I couldn’t bring myself to write anything. However today I thought let me share what I have been eating. I have started to eat clean. On my way to reduce a few pounds. Reduced meat intake and piling on the veggies. So wanted to share this simple easy Indian recipe which takes less than 30 minutes to prep and make and is super tasty. Or I am rather too quick! Here goes.

Tip: To prevent oxidization of eggplant/brinjal immediately drop the pieces in cold water after cutting them until you prep other things for making the curry. Remove from the water before using the pieces.

All you need:

  1. 4 medium sized eggplants/brinjal – quartered
  2. 1 potato – quartered
  3. 4-5 garlic cloves – minced
  4. 1 inch ginger – minced
  5. 1 inch jaggery
  6. 1 tsp mustard seeds
  7. 1 tsp cumin seeds
  8. pinch of sesame seed powder (optional)
  9. pinch of asafoetida/hing
  10. 1 tsp turmeric
  11. 1 tbsp red chili powder(or as required)
  12. 1 tsp goda masala (availale in Indian stores)
  13. salt as required
  14. oil 2-3 tbsp
  15. cilantro (garnish)

Ready, Set, Go:

  1. Heat oil in a kadhai/wok/pan
  2. Temper the oil with mustard seeds, as soon as they pop add cumin seeds, asafoetida and turmeric.
  3. Add minced ginger garlic to the oil and fry it for about 30 second or until raw smell disappears.
  4. Add the eggplant/brinjal pieces and potato pieces. Stir well.
  5. Add the remaining ingredients that is the red chili powder, goda masala, jaggery, sesame seed powder.
  6. Season with salt. Stir well.
  7. Add about a cup of water and let the vegetable curry cook for about 7-10 minutes.
  8. Garnish with cilantro and serve hot with chapati, naan or roti.

Potato wrapped Tilapia with Cilantro sauce

21 Mar

Probably I would have never come up with this recipe on my own, I had watched an episode of a guy who is a chef in a restaurant in Goa, India and I don’t remember what fish he used and what herb he used for the sauce but I was so inspired by it, I tried making my own version and it was pretty good! I wish I could remember the recipe or the chefs name so that I could also post a link to the original recipe. Well, I will keep searching. In the meanwhile, let’s try this one.


Tip: You can use any sort of fish and any sort of herb and make it your own. The sauce has to be thicker than in the picture.


All you need:

  1. 1 to 1 1/2 lb Tilapia or any other fish fillet (preferably a wider fillet)
  2. 2 Potatoes skin peeled off
  3. 1 Egg
  4. 1/2 cup All purpose Flour
  5. 1 tbsp Oil (per fillet)
  6. 1 tbsp Butter (per fillet)
  7. Salt(for seasoning)
  8. Black pepper powder (for seasoning)

For the sauce:

  1. 1 cup Cilantro or any herb of your choice for a thick green sauce.
  2. 1/2 Onion chopped
  3. 1 clove Garlic chopped
  4. 1 1/2 tbsp cup Cream
  5. 1/4 cup White wine (optional, substitute with vegetable stock)
  6. 1 tsp Oil
  7. 1 tsp Butter
  8. Salt (for seasoning)
  9. Black pepper powder (for seasoning)

Ready, Set, Go:

  1. Slice the fillet in two pieces if it is a wider fish than tilapia. I used a whole fillet of tilapia since it was a narrower fillet as one whole portion. Adjust for more servings accordingly. Season with salt and pepper.
  2. Preheat oven at 350º.
  3. If you have a slicer go ahead and slice thin roundels of the potato or with a peeler keep peeling potatoes for thin slices.
  4. Grab hold of 2 plates, place a beaten egg in one, pour some all-purpose flour in the other.
  5. Dip the fish in the all purpose flour, dip it in the beaten egg mixture.
  6. Wrap the fish in the potato slices making sure the fillet is covered entirely. Season with little salt and pepper.
  7. Heat oil in a pan, add butter. Fry the potato wrapped fish in the oil on medium high heat for about 2-3 minutes or until the potato changes color.
  8. Transfer onto a oven proof dish and bake for 10-12 minutes or until golden brown.
  9. In the meanwhile prepare the sauce. Slice the onion. Chop the garlic.
  10. Heat oil and butter in the same pan and toss in the onion and garlic. Season with salt and pepper.
  11. Add a splash of white wine and stir in cream.
  12. Remove from the heat, cool it down a bit.
  13. In a blender add the chopped cilantro and the cooled mixture, blend it to a smooth texture. Strain the sauce.
  14. Heat the strained sauce for a minute or two.
  15. Plate the sauce on a serving dish and place the fish in the centre.
  16. Serve hot.

Blintz with a twist

29 Jul

Blintz with a twist

I had seen some advertisement or some program comparing the food with the dish that moms make it and I couldn’t remember the name of this dish. But I was so determined to find out because I remembered some of the ingredients.  I literally sat through the entire afternoon sifting through recipes and useless ads until I bumped onto this name “Blintz”. I am not sure of the origin, but it sounded like a German word. Wikipedia doesn’t mention Germany though, it does mention Russia. As Shakespeare said “What’s in a name?”  I read a lot of recipes but most of them were sweet. I thought of getting an Indian version done. It could be a snack or breakfast. This was the first time I tried it so did not make this one crispy, but I think it could become crispy if done on a lower heat. Try it and let me know.

Tip: You can also replace the fillings with cheese, jams/marmalade(I melted it a little), canned fruits. If you are trying a sweet Blintz make sure you add sugar to the batter and not add any veggies like the onions and garlic. You could also fill in leftover stuff I think as a filling.

All you need:


  1. 2 eggs, beaten well
  2. 1 cup all-purpose flour or maida
  3. 1/2 tsp. salt
  4. 1 cup water


  1. 2 potatoes (peeled, boiled, grated) P.S : You could use just grated raw potatoes too
  2. 1 onion (chopped & sautéed ) P.S : You could use just grated raw onion too
  3. 1 egg hard boiled and mashed into small pieces
  4. Juliennes of ginger or a tsp of ginger garlic paste
  5. 1 finely chopped green chilli
  6. Salt & pepper to taste
  7. Oil for frying

Ready, Set, Go:

  1. Combine all the ingredients for the batter except for the flour, add flour gradually and stir in to make a smooth batter. Make sure you have no lumps.
  2. Mix all ingredients  in a bowl for the filling (For kids, you can just mash everything up in the food processor)
  3. Heat a round 6-7 inch pan and grease it lightly, keeping the heat on medium flame. Pour in the batter in the center and spread it evenly rotating the pan quickly. If you have excess batter pour back into the bowl.
  4. Cook till light golden brown like a pancake. You do not need to cook the other side. Remove it on a separate plate.
  5. Place a tablespoon of filling on the center of the cooked side and fold the sides into a square one by one.
  6. Heat sufficient oil in a pan (I used the same pan after I was finished with cooking the Blintz base).
  7. Fry all the Blintzes one by one until golden on all sides.
  8. Serve with Sour cream.
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