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.