Potato Paneer Tubs

Potato Paneer Tubs

Spicy potato marinated in a rich yogurt mixture....

Serves 4

You would require

Potatoes - 2 large ( I used Idaho potatoes)

For the Stuffing

Paneer / Cottage cheese : 50 gms - grated / crumbled

Coriander / Cilantro : 2 tablespoons finely chopped

Ginger - Garlic - Green chilly paste : 1tsp

Chat masala: 1/2 tsp

Salt: To taste

Cumin powder:1/4 tsp

Crushed Papad: 5Tbsp (roasted / Fried)

For the marinate

Yogurt: 1 cup - whisked well

Coriander / Cilantro: 1 Tbsp

Black salt:1/4 tsp

Red chilly powder / Cayenne powder: 1/2 tsp

Salt: To taste

Mustard Oil: 2 tsp

Here you go.........

Wash and clean potatoes . Place them in the middle rack of the oven and heat it at 350degrees for 40 mins ( in case the potatoes are too large add another 10 mins)

In the meanwhile mix all the ingredients for the marinate and set aside

Once the potatoes are done leave it at rest for half an hour ( if you don't have much time start right away)

Cut the potatoes into half length wise and scoop out some of the inside with a melon scooper / spoon

Mix the inside of the potatoes along with ingredients required for stuffings and stuff the potato shells generously with the stuffing

Now marinate the potatoes stuffed shells in the yogurt mixture with light hands and leave it for 30mins

Preheat oven to 180degrees and place the shells in a greased baking tray and bake for 15-20 mins

Turn over and bake for 10 mins or until its golden brown of your choice

Serve hot with Chutney and salad of your choice

Note: If you want to add extra calorie...let me know ..........

Trying to adopt some of the local recipes.....

Though Indian snacks are plently available nearby, I thought let me have some first hand experience on some of the My version modified recipes



For a healthy snack, thick slices of cucumber topped with delicious homemade hummus are the perfect combination.
You can also try toppings for your cucumber "crackers" like mayonnaise with 1 or 2 halved or quartered cherry tomatoes, or peanut butter.


Cucumber "Crackers" with Hummus

Hands-On Time: 20 minutes
Ready In: 20 minutes
Yield: about 1 cup of hummus
Ingredients

1 cup canned chickpeas
1 tablespoon fresh lemon juice
1 1/2 tablespoons tahini
1 small garlic clove
1/4 teaspoon salt
2 teaspoons olive oil
2 teaspoons minced fresh parsley
1/2 teaspoon paprika
Cucumber, sliced
Cherry tomatoes, quartered

Directions

1. Drain the chickpeas and rinse them under cold water. Put them in a blender or a food processor, then add the lemon juice, tahini, garlic, salt, and olive oil. Purée the mixture until smooth and creamy, adding a little water if it's too stiff. Transfer the hummus to a small bowl and stir in the parsley and paprika.

2. Top each cucumber slice with a dollop of hummus, then top with a cherry-tomato quarter.

Nutritional Information
Per Serving (1/4 cup hummus and 1/4 cucumber): 150 Calories, 5g Protein, 20g Carbs, 4g Fiber, 5g Sugar, 6g Fat, 1g Saturated Fat, 333mg Sodium, 0mg Cholesterol.
Chickpeas are a good source of magnesium — which helps transport energy in the body — and are an even better source of fiber.


Cucumber and Yogurt Dip
Whether called tzatziki (Greece), cacik (Turkey), or raita (India), it makes a delicious dip for warm wedges of pita bread.
Hands-On Time: 25 minutes
Ready In: 30 minutes
Yield: about 1 1/2 cups (6 servings)
Ingredients

1/2 pound cucumber (roughly 1 medium)
1 cup plain yogurt
1 small garlic clove, minced
1/3 cup finely chopped fresh mint leaves
Salt to taste

Directions

1. Peel and seed the cucumbers. Using the large holes on a box grater, grate the cucumber into a small bowl.

2. A handful at a time (kids like doing this), gently squeeze the water out of the grated cucumber. (More than half a cucumber's weight is water.)

3. Return the cucumber to the bowl and stir in the yogurt, garlic, mint, and salt.

Jiffy Indo American dishes

Hey Guys......I have recently moved to NYC/NJ..and the first thing that worries me are lunch boxes for my hubby......Life was so peaceful @ India, with his office providing lunch...and here.......Sure many would have faced the same issue , so here are some "Food for Thought" recipes for a jiffy lunch

Indian Bento

A note on bento: Bento is, very simply put, a Japanese lunchbox that's making waves across the U.S.. Traditionally made with rice, meat, poultry or fish and pickled or other cooked vegetables, bento can be as intricate or simple as you'd like.
Bento boxes can be as simple or elaborate as the food they hold, from laquered boxes with built-in dividers to reuseable plastic containers available just about everywhere lately. It's important to keep moist foods separate from dry foods to decrease the risk of spoilage. Silicone muffin liners are ideal for keeping foods separate, but anything from dry lettuce leaves to waxed paper works as well.
While leftovers are perfect, any food that tastes as good chilled as it does hot will do. To keep foods cold until lunch time, small condiment packets like kethcup, mustard, mayo or relish, when frozen, are the perfect size ice-pack whether meant to be consumed or not.
Fill-ins help food keep its shape and stay put; some ideas for fill-ins are grape tomatoes, grapes, baby carrots, individually wrapped cheeses and dried fruit.

So you can add the following for a Veggie Bento

Spicy Chickpeas and Tomatoes:

Hands-On Time: 10 minutes
Ready In: 15 minutes
Yield: 4 servings
Ingredients

2 cups cooked chickpeas
1 large tomato - seeded and diced
1 large green pepper - seeded and diced
1 cup yellow onion - finely chopped
2 Tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon Kosher salt

Directions

1. Heat oil in a skillet over medium-high heat. Add onion and pepper and cook until fragrant - about 3 minutes.
2. Add chickpeas, tomato, spices and salt. Stir well and heat through
3. Cool and pack ...this can be reheated just before consuming

Spiced Yogurt Dip:


Combine
1 cup plain thick yogurt - whisked well
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 Tablespoons chopped fresh cilantro
1 Tablespoon honey
Salt to taste.

Blend well and chill until serving time.
This can be coupled with some Nachos / Green Salad / Spinach - Veggie Fru Salad / Risotto / any portion of your choice