March 2010

Sunday, March 21, 2010

Vegetable of the Week: Potato

There are a few potato recipes in this blog. People often ask me about the fat and starch content of potatoes.  Most of the time it is widely misunderstood.  Potatoes are one of the most common comfort foods like bread and pasta and they have all of the nutrients found in the vegetable food group.

Potatoes originated in Peru 4000 years ago. They are very economical, so they are found in every household.

  • Potatoes are loaded with nutrients, especially the skin which has no fat, cholesterol or salt.
  • A medium potato has 110 calories.
  • With the skin, potatoes have more fiber.
  • Sweet potatoes have more Vitamin A than white potatoes, but both are packed with high potassium.
  • Be careful of toppings with baked potatoes. Salsa is one of the best options and low fat cheese is perfect.
  • A potato provides potassium, fiber, Vitamin B6, iron and a half day's supply of Vitamin C.
  • Mashed potatoes are a yummy treat.

Oven Roasted Potatoes

1    lb. Red or White Potatoes, washed & scrubbed
1/2 Cup Olive Oil
1    TBsp Thyme
Red Pepper
Basil (optional)
Lemon Juice (optional

How to Prepare:

  1. Cut potatoes into wedges.
  2. Coat wedges with olive oil.
  3. Sprinkle with the seasoning of your choice.
  4. Place wedges in baking dish spread out separately and evenly.
  5. Cover with foil. 
  6. Bake in the oven at 350 degrees for 30 minutes.
  7. Uncover and let it bake for 10 minutes for crispness.
  8. Check with a fork to make sure they are cooked.
  9. Garnish with salsa.
  10. If desired, sprinkle with cheese and bake it for another ten minutes or till it is crisp.
  11. Sour cream or yogurt can also be used as toppings.

Sweet potatoes can also be used. They will taste yummy and are good for you so the recipe is guiltless!



Tuesday, March 9, 2010

[Video] Bataka Poha - Pressed Rice with Potatoes

This is a typical Gujju item or recipe that Gujarati people love.  It is almost staple in my family for weekend lunch. It is delicious and easy to make. For beginners, on the second or third try it will come out perfect.

Cooking Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Serves: 4-6


2    Cups Thick Poha (semi-cooked pressed rice, thick and thin are both availble)
2    Small Potatoes peeled and cut into small pieces
1    Tsp Grated Fresh Ginger
1    Small Jalapeño Pepper seeded and chopped
Few Curry Leaves (optional)
 1/4 Tsp Turmeric
Salt to taste
2    Tsp Sugar
2    Tsp Lemon Juice
2    TBsp Oil
Finely Chopped Coriander Leaves
Few Cashews and Raisins or Spanish Peanuts
(your choice)

How To Prepare:
  1. Wash poha in a colander couple of times with luke warm water.
  2. Drain and set aside so they are ready. 
  3. Add salt sugar and lemon juice. 
  4. Mix well with spatula.
  5. Add oil to a skillet on medium heat.
  6. To the Skillet, add potatoes, curry leaves, jalapeño peppers, turmeric and ginger.
  7. Cover and let it cook. 
  8. You can add pinch of astofedia if you want (optional).
  9. Add poha to the sauteed potatoes.
  10. Mix well for a couple of minutes.
  11. Cover and let it cook for 4-5 minutes while stirring occasionally.
  12. You can add cashews raisin or peanuts. 
  13. Mix it well.
  14. Garnish with cilantro and grated coconut flakes.

You can substitute with peas, frozen corn, and/or add red and yellow bell pepper which gives bataka poha a gourmet look.

Here are videos of how to make this dish: