Oven-baked potatoes with spinach

This is a dish I make often as my family likes it a lot. It is very easy and all you need is a salad to go with it. It has a thick layer of sliced potatoes, then a layer of spinach topped with grated cheese. This dish is quite easy to prepare and once in the oven you can go ahead with other house chores.

So please try it out!! I remember Dipen and Ruta loved it so much and asked me to include this in my blog. Here you go!

Ingredients

Potatoes cut into slices (as shown)

Spinach, deepfreeze or freshly chopped

Grated cheese

1 cup of full cream

2 to 4 cloves of pressed garlic

Black pepper

Knob of butter

Salt to taste

Method

Mix the garlic, salt & black pepper with the cream and pour it over the potatoes & give it a mix.

Add the spinach all over it & add a few knobs of butter all over it.

Now cover the spinach with the grated cheese.

Preheat the oven to 180deg. and place this in the middle of the oven.

Cover the same with an aluminium sheet and bake for half an hour.

After this reduce the temperature to 150deg.  And bake for another hour.

After the potatoes are baking for 45 minutes, check to see if they are cooked. If the potatoes are still raw let them cook under the aluminium foil for another half an hour.

Then remove the aluminium sheet and let the cheese brown a bit.

Serve with a green Salad!:)

Stirfried Farmers Cabbage Kale/Borecole (Boerenkool in Dutch)

This is a tasty vegetable found during the winter time.It is dark green in colour and is often available at the stores washed chopped and packed like shown in the photo. I love this vegetable as it reminds me of the Muringa leaf. Believe me if you follow this recipe you will agree with me that it does taste like the muringa leaves thoran.

Ingredients.
1 packet of the Cabbage (packed vegetables are washed so u dont have to
wash it again)
2 tab.sp Desicated coconut or freshly grated coconut
1 tab.sp.Raw rice / or white rice
One or two dried red chillies
1 or 2 tab.sp of coconut oil
Salt to taste.

Method

Heat 1 or 2 tab.sp of oil and allow the rice to roast on a medium flame
until they turn light brown.

Now add the garlic slices and the red chillies and fry until the garlic is light brwn 

and the red chillies have turnend dark.

Add the salt mix well & now add the chopped borecole & give it a good
mix.

Close pan with its lid and let it cook for 5 minutes on a medium
flame.

Give it a good stir a few times & let it cook for another 8 to 10
minutes.

There is no need to add water when you cook this vegetable.Once done add the
desicated coconut & mix well.

Serve with rice.

Enjoy

Oven Roasted Potatoes

This is another favourite of ours made when the new potatoes are at the market.I have used garden grown Thyme leaves. Often I have asked friends to smell this herb & they all have told me it reminded them of Ajwain, but Thyme is not Ajwain...they do smell very much alike.

Anyway, give it a try.

All you need is:

Fresh / new potatoes ( nieuwe aardappelen) cut into pieces with its skin on.

(2 medium sized potatos per person ,I learned this from my M I L )

Crushed Garlic

Sea salt to taste

Few twiggs of the fresh Thyme
Plenty of Olive oil
Crushed Black pepper.

Method:
Mix all the above ingredients well and bake in a pre heated oven 180 deg. for 1/2 an hour the tray covered with an aluminium foil.

After half hour bring the temp. to 150 deg. Remove cover give the potatos a
stir & bake for another one hour or until they are almost crisp.

Check if they are done before you switch off the oven.

Serve with Thyme & Cucumber in Yogurt Sauce(already shown in my blog) or Mayonaise.

Enjoy!

Sannaas

These are Sannaas.It looks like Idly but they are much softer & easier to
make.

This is the only blog that will have this recipe. Friends have googled to
look for the name Sannaas and have not found any they said.......

Sannaas are not known to a lot of people. If you lived in the South Kanara
part of Karnatakalike Udupi,Mangalore or came from Goa you will remember these steamed rice cakes, served either with a coconut stew or even better Pork/Chicken Vindaloo. 

This is a typical Catholic food you are served if u are invited to an Easter or Christman lunch or dinner. When I introduced this here in my Kitchen it was a big hit, as its very soft
and slightly sweet & went very well with a chicken curry potato stew. Nobody had had this before and were all curious about its origin and, of course, recipe. If you go through the ingredients you will see its almost same as our Appam (Kerala).However, its ground to a  thick paste and not watery like the Appam batter & its steamed.

Ingredients.
1 tin coconut milk (450 ml)
4 cups rice (raw or boiled )
1 tab.sp.urid dal
1  tab.sp.sugar
1/2 tea sp.dried yeast
1/2 tea sp.salt


Method:

Clean rice & Urid dal in few changes of water & soak for a minimum of 6 hours

Drain well add all ingredients & blend to a fine paste adding no water unless the batter is too thick.

Empty the batter into a bowl and place it in a warm place.

I often place it insde the Micro Wave / Magnetron & let the door open.This is only possible if you have a lamp inside your micro wave / magnetron. Or place it inside your dish washer after you have emptied your wash. Remember, this is a perfect setting for keeping the Idli or Sanna batter to rise! :-)

In a few hours time the yeast will ferment the batter

Now pour the batter into small Idli bowls or Idli steamer or even into an container & steam them for 20 to 30 minutes.

Make sure the Sannaas have cooled down before you take them out running a spoon all around the steamed Sannaas.

Enjoy!

Yoghurt salad/ Raita

This is one salad that goes with any of the Indian dishes.
If you find Indian curries too spicy all u need to do is mix it with some yoghurt salad to make it less spicy.

Ingredients:
2 cups of Greek or Turkish Yogurt.
1 cup of Buttermilk / Karnemilk
1 cucumber chopped into small pieces
3 ripe tomatos also cut into small pieces
2 Finely chopped Red onions
1 Green chilly finely chopped (option)
1/2 tab. sp. of ginger water (crush & press out the juice)
1 clove of finely ground Garlic (option)
1/2 cup of chopped coriander leaves
Salt to taste

Mix all above ingredients well .

Done. How easy was that?

Note: Make this salad only when its time to serve food.I serve it at room temperature and I prefer this than
made hours before and refregerated.

Capsicum/ Paprika Stirfry

I love to have my ripe red or yellow capsicum raw, or even better, its juice extracted from a low juicer. It  took me a while to drink this juice as I was not a fan of the paprika. In Udupi  where I grew up we only got small green ones which were not my favourite at all. These green ones have a strong taste, while the red & the yellow ones are very sweet and you can just  eat them raw.

During hot summer days Jan & myself would bike all the way to the Hague Market just to    buy them in bulk   to extract juice. Once I started enjoying it I realised how SO YUMMY it was ! And full of vitamins too!


Here is also a recipe, to show you how to make an easy stirfry with these 
delicious vegetable.

Ingredients

Mixed Capsicum / Paprica (3nos.)
2 cloves of garlic crushed
1 large onions slices.
1/2 tsp.of Turmeric/kurkuma powder
Seasoning(option)Mustard, cumin & dry red chilly

Method:
1.  Slice the capsicum & the onions as shown.

2.  Heat a Tab. sp of oil (you can use any oil here)add when the oil is hot lower the flame   remove pan from fire & add the seasoning i.e.

3.  1/2 tsp. of whole black mustard, allow the mustard seed to crackle.

4.  Then add the 1/4 tsp. of whole Cumin seed & the dry red chilly.

5.  Add then 1/2 tsp. of turmeric powder & Salt to taste.

6.  Bring the pan back on fire & add the sliced the onions& crushed garlic & fry on medium   flame for 2 to 3 minutes until the onions are translucent.

7.  Now add the sliced capsicum & stir fry for two minutes on high flame.

8.  Sprinkle some freshly grated or desicated coconut .

Serve with a chapati or rice.

Enjoy!

Chicken Biriani

I have been a non meat eater for a while but have cheated when ever Biriani was around, especially Chicken Biriani. I would excuse myself and have a generous portion of the rice and leave the chicken behind. But it's been hard and once again I have gone back to having chicken once in a while (my soul was not satisfied said a friend of mine)..Anyway.
I made this for my team of friends Ilse,Mieke,Sunny,Wilma & Fatna as a thanks giving(belated) for all their help.

I want you to try this out!

What you need is:

• 1 kg of chicken cut into pieces
• 500 grams of Basmati rice
• Ginger garlic green chilly paste.(2 tab. sp. ground garlic paste, 1 tab.sp of ground ginger paste & 4 ground green chillies & salt to taste )
• 2 large onions
• 12 cardamon pods
• 12 cloves
• few pieces of cinnamon barks
• One handful of Coriander leaves 
• One handful of mint leaves.
• 1 tsp. of turmeric powder
• 1 tab.sp of Coriander powder
• 1/2 tab. sp. of cumin powder
• 1/2 tsp. of red chilly powder
• 1 tsp. of garam masala powder
• 1 tsp. of Shahjeera / caraway seeds
• saffron in milk (1/2 a cup of warm milk with 1 tsp. of saffron)
• Few tab.sp. of ghee (4 to 6 tab.sp.)
• 1/2 a lemon juice
• Oil
• Salt

Step I:

1 kg. of chicken cut into pieces.

Marinate this in Ginger garlic green chilly paste & keep it over night in
the fridge.(2 tab. sp. ground garlic paste, 1 tab.sp of ground ginger paste & 4 ground
green chillies & salt to taste )

Step II:

2 large onions finely slice lengthwise & fried until golden brown & kept
aside.

Step III:

Take a heavy pan and add 1/2 a cup of oil (I used sunflower).When the oil is warm add:
6 cardamon pods
8 cloves
2 to 3 pieces of cinnamon barks

Fry for a few seconds and add:
A handful of fried onions,
1 tsp. of turmeric powder
1 tab.sp of Coriander powder
1/2 tab. sp. of cumin powder
1/2 tsp. of red chilly powder
1 tsp. of garam masala powder
Fry these ingredients for a while about 2 minutes on a low flame.

IV. Then add:

One handful of the Coriander leaves
One handful of mint leaves.
Stir well and check if it is salty enough.

V. Add then:

The marinated chicken & 1/2 a lemon juice & mix well.
Let it cook for 15 minutes stirring now and then.

After 15 minutes take the pan away from the fire & keep aside.

VI. Prepare the rice:

As you are preparing the Biriani masala ingredients,
Soak 500 grams of Basmati rice cleaned & soaked in plenty of cold water for 15 minutes.
Then pour the rice on to a colander and let all the water drain and rice look almost dry.

While rice is soaking,
Take a pan add 2 to 3 ltrs. of water add:
6 cardamom
4 cloves
few pieces of cinnamon sticks
1 tsp. of Shahjeera / caraway seeds
2 tab.sp. of oil &
Salt

When the water is boiling, add the rice stir just once.
Allow to boil on high flame for 5 minutes and then drain the rice of all water.
Here you can remove all the whole spices if you do not want them.

VII.  Now

We are going to make some layers, first chicken, then rice on top, so;

Keep the chicken mixture back on fire and let it simmer.
Remove half the chicken mixture with its gravey and keep aside.

VIII. Then

Spread a handful of coriander , mint leaves and fried onions on top of the
chicken that is kept to simmer.

Then on top of this half the rice kept to drain and spread it out well.

Now add the rest of the chicken mixture kept aside on top of the rice spreading it evenly around 

Again add on top of it a handful of coriander, mint & fried onions.

Now add the rest of the rice (this is the last)& spread it out well.

Add now on top of this last layer of rice;
Few tab.sp. of ghee (4 to 6 tab.sp.)
saffron in milk (1/2 a cup of warm milk with 1 tsp. of saffron)
Some more coriander, mint & fried oniond.

IX. Then,

Take an aluminium foil and cover the pan well before you put the lid on it.
Now higher the flame for 5 minutes and let the rice cook.
Keep your oven warm at 150 deg. and transfer the pan and let it cook for
half hour and switch off.. 

OR

Cover your pan with a heavy blanket(woolen or a duvet)and let it rest until
time to serve 

OR
Place pan on a large saucepan / tawa then on fire & cook for another 25
minutes on low flame.



Serve with a Yogurt Salad / Raita
Papadam & a boiled egg.

ENJOY!