Chilean Cazuela#EatTheWorld

Chilean Cazuela is Beef Stew, a comfort food and makes a filling one pot dish meal. According to make recipes read online in this stew certain ingredients are is must to make this stew like potatoes, pumpkin, and corn on the cob. This comfort food can be enjoyed any time of year. This chunky, scrumptious, hearty and flavorful dish is a staple in every home in Chile.

Serves 4 -5
Ingredients 
500 Gram Boneless Beef
2 Tablespoons Olive oil
1 Onion - roughly chopped
1 Teaspoon Oregano
1 Teaspoon Cumin powder
Salt and Black Pepper to taste
2 Cloves Garlic - chopped
1 Medium Tomato - chopperized
8 Baby Potatoes
2 Carrots - chopped in big pieces
1 Red or Green Bell pepper, seeded and cut into quarters
1 Stalk Celery - chopped
4 Big Chunks Red Pumpkin
1 Cup Rice - washed & drained
5-6 Cup Boiling Water
2 Ears Corn - each cut into four rounds
1 Cup Shelled Peas or Green beans - cut into big pieces
2 Tablespoon Chopped Coriander/Cilantro

Method

Cut meat into large pieces. Heat oil in a large pot, add meat and brown well. Add onion, garlic, tomato, oregano, cumin, salt and pepper; stir, and continue cooking over medium heat for five minutes.
Add potatoes, carrots, bell pepper, celery, pumpkin and rice, add enough boiling water to cover the contents completely. Simmer for ten minutes, stirring occasionally.
Add corn, peas or green beans and cook for and additional 10 - 15 minutes. Taste and adjust seasonings to taste.

This warm and comforting dish is delicious.

This stew also freezes well and taste delicious the next day.
Labels: Stew, Beef, Chile, Corn, Green Bell Pepper, Red Pumpkin, Baby Potatoes, Carrot, Eat the World, Main course, International Cuisine

Check out all the wonderful Chilean dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Culinary Cam: A Chilean Trifecta: Fritos de Coliflor, Acelga con Longaniza, and Huevos Revueltos con Tomate 

Sneha’s Recipe: Chilean Cazuela 

Amy’s Cooking Adventures: Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo) 

A Day in the Life on the Farm: Completos 

Baby Potatoes In Green Gravy With A Twist#SundayFunday

Palak Paneer or Aloo Palak is mostly prepared in every Indian homes. But this recipe is with a twist and it taste so delicious with some unique ingredients in the gravy. Do try, it's luscious green and so finger licking.

Ingredients
8 - 10 Baby potatoes - boiled and peeled
1 Cup Blanched Palak / Spinach
1 Teaspoon Cumin Seeds
1 Medium Onion - roughly chopped
1 Teaspoon Ginger Garlic Paste
3 Green Chillies
1 Tablespoon Cashew nut pieces
8 Tender Stems of the Palak / Spinach
1 Teaspoon Oil
1 Veg Seasoning Cube
3 Tablespoons Mayonnaise
1 Tablespoon Fresh cream
Oil as required

Method

In a teaspoon of oil fry the stems and cashew nut till the stems have changed color.

Microwave the palak for 2 minutes. Immediately add a tablespoon of oil and half teaspoon sugar to it and mix it. This helps to retain the luscious green color. 

When cooled grind this to a paste along with onion, ginger garlic and green chillies with 2 tablespoons milk.

Make a fine paste.In the pan add sufficient oil to deep fry the potatoes till light golden keep aside. 

In the same pan that the potatoes were fried remove the excess oil and keep 2 tablespoons oil fry the ground onion paste with half cup of water covered with a lid stirring in between till oil leaves the sides. Add potatoes and cover and cook for 5 minutes, add water and seasoning cube. Open the lid add palak and give it a good stir cover and cook for 5 minutes. Taste for salt, add if necessary, now add mayonnaise and switch of the gas. Garnish with cream. 

This Aloo Palak sabzi is delicious on its own. 

Have it with roti , naan , paratha or serve with Yellow Rice which we enjoyed goes well with this.

Labels: Aloo, Baby Potatoes, Palak Leaves, Spinach, Mayonnaise, Main course, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: " Fresh Garden Harvest".   

• Cucumber Jalapeño Margarita from Amy's Cooking Adventures
• Blender Salsa from Palatable Pastime
• Sweet and Spicy Rhubarb Chutney from Cook with Renu
• Caprese Skewers from Mayuri’s Jikoni
• Fruit Salad with Rhubarb Syrup, Mint and Basil from A Day in the Life on the Farm
• Baby Potatoes In Green Gravy With A Twist from Sneha’s Recipe
• Tomato, Garlic, and Basil Bruschetta from Karen’s Kitchen Stories
• Summer Squash Gratin from Food Lust People Love

Beef & Potato /Aloo Gosht#Soupswappers

Aloo Gosht is a spicy meat gravy that has potatoes cooked with beef, lamb or mutton in a thick stew. This pairs well with rice, roti, naan or puri for a absolute delightful meal. 

Aloo Gosht is a sub-continental dish that mainly originates from Pakistani and North Indian cuisine. This gravy has potatoes cooked with the meat and it's pretty simple to prepare and tastes too good as well.

Ingredients
700 Grams Beef In Bone - cut into medium pieces
250 grams Small Potatoes
1 Teaspoon Roasted Cumin powder
1 Teaspoon Red Chili powder
1½ Teaspoon Salt
1 Teaspoon Heaped Coriander powder
½ Cup Oil
1 Cup Heaped Yogurt - whisked
2 Tablespoons Heaped Brown Onion - crushed 

½ Teaspoon Garam Masala powder
1 Tablespoon Ginger juliennes
2 Tablespoon Chopped Coriander leaves

Whole Spices

10 Black peppercorns
¼ Teaspoon Shahjeera
1 Brown Cardamom
4 Cloves

Method

In a bowl add the whisked yogurt, add the crushed brown onions, coriander, cumin and chilly powder, mix this well.

Heat oil in a pressure cooker add all the whole spices, when it releases an aroma add in the beef pieces and fry for 2 minutes on medium high flame, add ½ cup water and the yogurt mix and mix it well it is forms a smooth gravy, wash the yogurt bowl with another ½ cup water and pour this into the cooker, add salt fry well for 2 minutes. Cover the cooker with a lid and on high flame take one whistle, reduce to flame to medium low and let it cook for 25 - 30 minutes or till the meat is nearly done.

Let the cooker cool, open and check if the meat is cooked and the gravy consistency, add more water accordingly, add in the baby potatoes and give it a good mix. Close the cooker and take two whistles on high flame. Switch off the flame and let the cooker cool. Open and check if the potatoes are done and meat if fork tender. Add ginger juliennes, garam masala powder and little coriander leaves give it a stir and cover with lid. Let is simmer for 7 to 10 minutes on medium low flame, stirring frequently until oil separates or surfaces.

Aloo Gosht is ready. Garnish with chopped coriander leaves and ginger juliennes Enjoy this stew!!
Labels: Beef, Stew, Baby Potatoes, Indian, Main course, Soup, Soup Swappers, Pressure Cooker, One Pot Meal

Soup Swappers: Comforting Stews 

• Beef & Potato Stew/Aloo Gosht from Sneha’s Recipe
• Boeuf Bourguignon + Domaine Les Aphillanthes Côtes du Rhône Galets Plan de Dieu 2019 from Culinary Adventures with Camilla
• Comforting Veggie Stew from Magical Ingredients
• Filipino Beef Mechado (Slow Cooker) from Palatable Pastime
• Ham and Vegetable Stew from A Day in the Life on the Farm
• Low Carb Instant Pot Beef Stew from The Keto Grandma
• Slow Cooker Argentina-Style Beef Stew from Karen’s Kitchen Stories

Green Masala Potato & Egg Curry#SundayFunday

Why this is called green masala potato & egg curry when there is absolutely no green masala ground in it. The greenish color comes from the use of turmeric which renders the color to the curry. It's easy and delicious.

Ingredients
6 Eggs - boiled
3 Baby Potatoes - boiled
1 Teaspoon Turmeric powder 
1 Cup Yogurt - whisked
2 Tablespoons Tamarind juice
1 Medium Onion - sliced
1 Teaspoon Ginger Garlic paste
2 Tablespoons Heaped Oil
½ Teaspoon Sea Salt
3 Large Non Spicy Green Chillies
To Dry Roast
2 Tablespoons Heaped Roasted Dry Coconut
2 Teaspoon Cumin Seeds
1 Tablespoon Sesame seeds
1 Tablespoon Fennel seeds
6 Button Red Chillies - see my notes
For Garnish
Fresh Coriander Leaves - finely chopped

Method

In a pressure cooker add the egg, potato and salt and water enough to cover them. Take 3 whistles on medium high flame. Cool then peel the eggs, give two or three slits lightly on the eggs, cut the baby potatoes into two and keep both aside.

On the tawa dry roast the each of them separately the dry coconut, cumin, sesame seeds, fennel seeds and  

whole red chilies. Roast it well, 

cool and grind it to a fine powder.

In the yogurt mix the tamarind juice 

add all the roasted and ground spices, turmeric and mix well. Keep aside.

Heat oil and fry the onions until golden. 

Then add the ginger garlic paste for a minute .

Add ½ cup of water and immediately add the yogurt mix and fry for a minute, 

add the whole green chillies 

and the boiled potatoes. Give it a good stir, cover with a lid and let is cook on medium low flame cook stirring after every two minutes, till oil surfaces. 

Then add the boiled eggs and chopped coriander leaves mix well, adjust the gravy consistency by adding water accordingly. Again cover and cook till oil surfaces. Once the oil surfaces , switch off the flame. 

Green Masala Potato & Egg Curry is ready.

Garnish with fresh coriander and serve hot. enjoy with roti, parathas or chapatti. This is delicious!!!

My Notes

If you are not using button red chillies (these are not spicy), But using any other chillies then reduce it to 3 or 4 accordingly. Then even the color of the gravy may change.
Labels : Egg, Curry, Baby Potatoes, Main course, Indian, Sunday Funday

• For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Kalyani of Sizzling Tastebuds, the theme is Gorgeous Ginger

Chukku Malli Kashayam (Dry Ginger tea) by Sizzling Tastebuds
Ginger & Lemongrass Tea by Mayuri's Jikoni
Ginger Snaps by Amy's Cooking Adventures
Ginger Spiced Pickled Figs by Palatable Pastime
Green Masala Potato & Egg Curry by Sneha's Recipe
Ground Beef Stir Fry by A Day in the Life on the Farm
Homemade Ginger Ale by Food Lust People Love
Hot and Sour Soup with Pork by Karen's Kitchen Stories
Mrs. Coughran's Southern Gingerbread with Lemon Sauce by Culinary Adventures with Camilla

Potato Lollipops#FoodieExtravaganza

Potato is the universal and staple vegetable that is eaten the most in the world. Today I am sharing a starter/snack made with baby potatoes wherein kids and adults will love these tasty lollipops, this can be served a party pleaser or enjoyed on a rainy day.

This a very quick and yummy snack which can be made in a jiffy, provided you have boiled baby potatoes at hand. This potato recipe is made by marinating potato in flour mixture and then deep frying it in oil.

Ingredients
15-20 Baby Potatoes- boiled and peeled
3 Tablespoons Heaped All Purpose Flour
3 Tablespoons Heaped Corn Flour
1 Tablespoon Kashmiri Red Chilly powder
1 Tablespoon Lemon juice
Salt to taste
A Sprig Curry leaves - finely chopped
1 Tablespoon Chopped Coriander leaves
½ Teaspoon Orange Red Color
Water as required
Oil for frying

Method

In a bowl, add all purpose flour, corn flour, chilly powder, lemon juice, salt, color, water, mix well and turn into a thick coating batter. 

Add the baby potatoes, curry leaves, coriander leaves, into the mixture

mix so that all the potatoes are coated well. 

Heat oil in a deep frying kadai, when the oil it hot, with a spoon drop each potato gently into the hot oil and fry on medium high flame till they are golden and crisp. Take them out on to a kitchen paper towel.

Serve them on a platter with a tooth pick pierced on each.

Crispy Potato Lollipops are ready.

I served them with Sweet Date & Tamarind Chutney.
These have to eaten hot or else as they cool the outer covering will start to turn soft.

Labels: Baby Potatoes, Savory Snacks, Starters, Kids delight, Foodie Extravaganza Party, Vrat, Deep Fried, Vegan

• Baked Potato Ragada Chat from Magical Ingredients
• Chorizo Stuffed Hash Browns from Karen's Kitchen Stories
• Lemon & Dill Potato Salad with No Mayonnaise from Faith Hope Love & Luck Survive Despite a Whiskered Accomplice
• Parmesan Bacon Potato Squares from Food Lust People Love
• Potato Lollipops from Sneha's Recipe
• Potato Puffs from A Day in the Life on the Farm
• Salt and Vinegar Skillet Potatoes from Palatable Pastime
• Schupfnudeln (German Potato Noodles) from Tara's Multicultural Table
• Tartiflete with Fromage Fort from Culinary Adventures with Camilla

A Side Dish With Baby Potatoes- No Onion No Garlic

An Easy Side Dish With Baby Potatoes , so tasty and delicious. This has no onion no garlic and no red chilly powder, prefect Vrat Ka Khanna.   The masala paste coated on the fried potatoes taste awesome. 

Ingredients

½ kg Baby Potatoes - boiled
3 Tablespoons Butter or Ghee
3 Tablespoons Oil
1 Teaspoon Fennel seeds
½ Teaspoon Cumin powder
1 Teaspoon Coriander powder
½ Teaspoon Turmeric powder
½ Teaspoon Level Black pepper powder
1 Teaspoon Ginger paste
125 Grams Yogurt - whisked
½ Teaspoon Garam Masala / All Spice Powder
2 Tablespoons Chopped Coriander leaves
2–3 Green chilies - finely chopped

Salt to taste

Method

Boil ½ kg potatoes and skin them then prick using toothpick.
Heat oil and butter or ghee in a wok, add in boiled potatoes and fry till golden brown.

Now remove the potatoes and keep aside. In the same pan add the fennel seeds saute till it releases an aroma, add the green chilly,  ginger paste, cumin powder, coriander powder, black pepper and turmeric  powder, mix well . Fry for 2 minutes on medium low flame, now add the fried potatoes , saute well  till it coated with the spices.  

Now add the whisked yogurt, salt to taste . Mix well, stirring continuously till the potatoes are coated with the yogurt.  Simmer on low flame for 2 to 3 minutes or till the moisture/ gravy dries.  Add the garam masala powder and give it a stir.

 Take it  out,  on to a serving dish , sprinkle with dash of garam masala powder, fried green chilly and chopped coriander leaves. Serve hot...

Labels:  Vegetarian, Vegetables, No Onion No Garlic, Baby Potatoes, Vrat, Side Dish, Main course

Vegan Garlicky Roasted Asparagus And Potatoes#Fantasticalfood

This is a vegan, soy-free, gluten-free, nut-free recipe that take few minutes to put together.

The potatoes  and the asparagus are  all juicy and crispy. 

 The potatoes crunchy on the outside and  just melt in your mouth.  A perfect brunch or dinner.  

Serves: 1
Ingredients
12 - 15 New Baby Potatoes - halved
150 Grams Asparagus
5 Cloves Garlic - minced
1/2 tsp Paprika powder
1 tbsp rosemary (finely chopped. Sub with sage, or, if using dry herbs, use 2 tsp)
Dash  Black pepper  powder
1/2 Teaspoon Salt or to taste
1 Tablespoon Extra Virgin Olive Oil

Method
Preheat the oven to 200 degrees C. 

In a  plastic bag, mix together the olive oil, red pepper flakes, herbs, black pepper, salt and garlic. Toss  the potatoes in shaking it until the herbs have coated the potatoes. Spread in a single layer on a baking tray . Bake for 20 minutes. 

In the same plastic bag toss the asparagus. Keep this aside till the potatoes are done. 

After 10 minutes take the baking tray out and shake it. Place it back into the oven till done.   

When the potatoes are done take the baking tray from the oven, toss in the asparagus along with the remaining marinade  and give the potatoes a stir with the spatula. Place the baking tray back in the oven and bake another 10 minutes or until asparagus is lightly golden-brown. 

Serve warm.

Labels : Vegetables, Vegetarian, Roasted, Baked, Baby Potatoes, Asparagus, Garlic, Vegan, Gluten free, Nut Free, Soy Free, Brunch, Dinner, Fantastical Food Fight

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