Tiny Roasted Potatoes.
Peewee potatoes are washed and roasted in oil using a heavy bottomed vessel. They are then finished with garlic, fresh fenugreek leaves and spice powders. Serve tiny roasted potatoes with steamed rice. Click to learn about Fingerling Potatoes .
Makes: around 4 Servings of Tiny Roasted Potatoes.
Pee Wee Mix Potatoes 1 Pkt
Fresh Fenugreek Leaves 1 Cup Packed
Coriander Powder 1 Tbsp
Red Chili Powder 1/2 tsp
Garlic 3 Cloves
Fresh lemon Zest 1 big Pinch
Salt to Taste
Oil 1 1/2 Tbsps
Method of preparation:
Wash the fingerling potatoes and pat them dry.
Separate fenugreek leaves and thoroughly wash them.
Peel and slice the garlic cloves.
Heat oil in a dutch oven or a heavy bottomed vessel on medium heat.
Add fingerling potatoes and cook covered for around 8 minutes or until potatoes are soft when pierced.
Make sure to shake the pot occasionally to avoid potatoes sticking to bottom of the pan.
Uncover stir in garlic and fenugreek leaves.
Fry for around 2 minutes until fenugreek leaves wilt and garlic changes color a bit.
Remove the pot from heat, stir in coriander powder, red chili powder, lemon zest and salt.
Serve tiny roasted potatoes with steamed rice.
Notes: Make sure potatoes are cooked right.
Suggestions: Adjust spice with red chili powder or add sliced green chiles along with garlic cloves.
Variations: You can also use coriander leaves or mint leaves in place of fenugreek leaves if you desire.
Other Names: Tiny Roasted Potatoes.
Roasted Green Pepper Hummus.
Hummus is a dip made with garbanzo / chickpeas. Chickpeas are cooked and ground into paste with tahini and freshly roasted green peppers. Tahini is prepared with roasting and grinding sesame seeds into paste. Roasted green pepper hummus can be served with toasted pita bread or with any bread of your choice.
Makes: around a Cup of Roasted Green Pepper Hummus.
Anahiem Green Chile or Any Mild Green Chile 3
Chickpeas / Garbanzo 1 Cup
Red Chili Powder a Small Pinch
Garic 1 Small Clove
Lemon Juice 3 Tbsps
Olive Oil 2 Tbsps
Salt to Taste
Sesame Seeds 2 – 4 Tbsps
Extra Virgin Olive Oil 1 Tbsp
Method of preparation:
Soak the garlic in warm water for few minutes and peel the skin.
Wash, pat dry and place the green pepper on a direct flame.
Let the skin char on all sides and place the charred green peppers in a paper bag.
Once cool enough to handle, peel the outer skin and roughly chop the green peppers discarding the stems.
Soak chickpeas in water overnight.
Pressure cook soaked chickpeas in sufficient water for 3 whistles.
Alternatively, boil chickpeas in few cups of water on stove top till chickpeas turn soft.
Strain the cooked chickpeas and reserve the cooking liquid.
Toast sesame seeds in a heavy bottomed pan on low flame.
Once sesame seeds turn golden brown in color, remove from heat.
Grind toasted sesame seeds with olive oil into thick paste.
Grind cooked garbanzo beans with freshly prepared tahini paste, roasted green peppers, garlic, lemon juice, olive oil and salt.
Taste and adjust the seasonings if necessary.
Store tight in a refrigerator to stay fresh for couple of days.
Remove the roasted green pepper hummus onto a bowl and serve with toasted pita bread or with any bread of your choice.
Notes: Make sure chickpeas are cooked right.
Suggestions: Adjust the consistency of the hummus with reserved cooking liquid (if desired).
Variations: Finely chopped cilantro can be added as a garnish.
Other Names: Roasted Green Pepper Hummus.
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