Salsa Potato Stacks In Muffin Pan#BakingBloggers

Who does not love potatoes? They are most loved and a sure shot winner at any party, use them as in a main course dish or in a casserole, soup or serve them as appetizers/finger food, they are enjoyed by all. These stacks are healthy, incredibly versatile, be imaginative and use any added  ingredients / veggies of your choice.

The potato stacks are thick enough to be eaten as finger food, but are a little messy. Be sure to give napkins to each one as you are serving. I have made these for a crowd. 

 Baked  2 lots of the above.  Use silicone moulds so that you don't have to wash them.  Wipe it with a kitchen towel and reuse them, these are a real blessing to use for a crowd. 

Ingredients
Olive oil for coating the muffin tin
6-8 Large Potatoes - sliced in roundels
2 Cups  Homemade Salsa Sauce
2 Tablespoon Dried Thyme
2 Tablespoon Black Pepper powder
2 Teaspoon Chilly Flakes
Salt to taste
5-6 Tablespoons Olive Oil
Grated Cheeza Cheese as required
Slices Of Homemade Pickled Jalapenos 

Sliced Black or Green Olives as required 

Method
Preheat the oven to 180˚C. Lightly Oil a muffin pan / moulds. Keep aside.

Peel and thinly slice the potatoes, I, used my V Slicer.

 Place all the slices in a big bowl, add the thyme, chilly flakes, black pepper powder, salt and olive oil and give it a good mix so that all the spices are coat the potato slices.

Spread a teaspoon salsa on the bottom of each muffin hole.

Take two potato slices and place them in each muffin hole on top of the salsa. Then place some slices of olives and a slice or two of jalapeno. 

Sprinkle a little cheese. 

Stack two more potato slices on top, the same size or a little smaller than the bottom slices and top with one pickled jalapeño slice, sliced olives and then top it with grated cheese.

Top it with little salsa sauce, leave of coriander leaves. Like wise prepare all the muffin pan/ moulds. 

Cover with foil and bake for 15 minutes. Remove the foil, again spread a little cheese on top of the potato stacks, and broil for 2 - 3 minutes. 

The potatoes should be a little crispy around the edges. 

Scoop out the potato stacks from the muffin tin with fork and a spoon onto a serving plate Serve warm with napkins. 

These vanished in a jiffy, just got 3 to take a pic. These are excellent for tailgating parties.

Lables : Baked, Baking Bloggers, Potato, Pickled Jalapenos, Olives, Olive Oil, Cheese, Homemade, Salsa Sauce, Appetizer, Gluten free, International Cuisine

This month, the Baking Bloggers are baking with potatoes!
If you love potatoes, be sure to check out everyone's recipes.
Baked Cajun Potatoes by Anybody Can Bake
Baked Potato Skins with Paneer and Veggies by Cook with Renu
Easy Savory Sweet Potato Muffins by Recipe Pocket
Egyptian Sanyet el Batates by Pandemonium Noshery
Hasselback Fondue Potato Bake by Food Lust People Love
Italian Potato Cake (Gattò di Patate) by Karen's Kitchen Stories
Oven Roasted Garlic Potatoes by Palatable Pastime
Quiche with Potato Crust by A Day in the Life on the Farm
Roasted Befteki and Potatoes by Culinary Adventures with Camilla
Salsa Potato Stacks In Muffin Pan by Sneha's Recipe
Wizarding World Roasted Potatoes by Simply Inspired Meals

Roasted Tomato Salsa Sauce - Vegan & Gluten Free

This chunky, smoky,  quite spicy salsa tastes amazing, use this as a dip, with tortilla chips, for wraps, salad or to make burrito's.

Makes  1½ Cup 

Ingredients
1 Tablespoon Olive Oil
A Handful of chopped Basil leaves
3 Large Tomatoes - Roasted
2 Small Tomatoes - finely chopped
1 Medium Onion - finely  chopped
1 Medium Green or Red bell pepper - finely chopped
3 Big Cloves Garlic  - finely chopped
1 Teaspoon Ginger - finely chopped
3 Green chillies - finely chopped
2 Tablespoons Lemon juice
2 Tablespoons Tomato puree - I used tetra pack
1 Tablespoons Kashmiri Red Chilly paste or Kashmiri red chilly powder as per your taste -  I used paste

Salt to taste

Method

Roast the tomatoes on the gas flame till charred.  Peel the skin and wash them clean.  Then blend them, keep aside

Grind the ginger, garlic and green chilly to a fine paste.

In a pan, heat oil, add chopped onion,  ginger garlic- and green chilly paste.  Saute for a minute or two now add   or green bell pepper and  blended tomatoes, kashmiri red chilly paste, finely chopped tomatoes and blended roasted tomato puree, mix well and let it cook till it become a thick sauce.  Turn off the flame add lemon juice  and chopped  basil. 

Mix well and the Roasted Tomato Salsa Sauce is ready to use.

This is a spicy and a deliciously vibrant, earthy, and smoky-tasting salsa sauce you will definitely enjoy.

Labels : Salsa Sauce, Roasted Tomato, Spicy, Mexican, Basil, Homemade, Vegan, Gluten free

Air Fryer Nachos

These  crisp air fryer nachos with a tablespoon of oil,  are such a healthy treat.  Made these for a get together of my daughter friends.  Served them with Salsa Sauce they vanished in minutes. Today's diet and health conscious children these were just what they wanted.  

Ingredients
1.1/4 Cup Makki Ka Atta / Cornmeal flour
1 Cup All Purpose Flour
1/2 Teaspoon Salt
1 Tablespoons Oil
1/4 Teaspoon Oregano
1/4 Teaspoon Chilly Flakes
Warm Water as required to make a dough

Method

In a bowl add makki ka atta, all purpose flour, salt, chilly flakes, oregano and oil, make a dough with warm water, knead it to a smooth dough. Let the dough rest covered for 15 minutes. 

Divide the dough  and roll into a thin circle. 

Trim the sides and cut into a square.  Cut into strips

Then flour them well and place them over each other. 

Cut into triangles, prick it with a fork. 

Preheat the airfryer at 200 degrees and then arrange the triangles in the basket for 8-10 minutes.

My Notes:

When I baked the first lot in the air fryer they changed shape, i.e they started folding at the edges. 

I, then heated a tava/ girdle and place the triangles on it and baked it for a minute on each side on low flame.  Then cut it into triangles and place them in the air fryer basket, these retained their shape see pic,

Labels : Air Fryer, Healthy snacks, Nachos, Mexican, Salsa Sauce, Cornmeal, Snacks, Party pleasers 

Spicy Salsa Red Bean Soup #SoupSwappers

Soups can either be kind or kindling, and this one is of the latter style!  This spicy soup is a combination of red beans and Mexican spicy salsa sauce with freshly chopped tomatoes makes the soup super tangy and also gives  a good mouth-feel. 

For Soup Swappers this month our Host  Karen H Kerr, choose Mexican Soup.  Thank you Karen for hosting this month's event.
Serves 3

Ingredients

1/2 Cup Boiled Red Beans (Rajma bean)
2 Teaspoons Olive oil
2 Cloves  Garlic  - minced

1 Onion  -  finely chopped
1 Large Tomato -  finely chopped
1/2 Cup Salsa Sauce
1/4 Cup Tomato Ketchup
2 Cups Basic Chicken Stock

1/4 Teaspoon Oregano

1/4 Teaspoon Chilly flakes
Salt to taste

For the garnish

2 tbsp finely chopped Parsley
2 tbsp grated mozzarella cheese (optional) 

Method

Heat the oil in a deep non-stick pan, add the garlic and  onion  and saute on a medium flame for a minute.   Add the tomatoes, chilli flakes, oregano and tomato ketchup, salsa sauce mix well and cook on a medium flame for 2 to 3 minutes, stirring occasionally.  Then add the rajma, stock and salt, mix well and bring to rolling boil,  stirring occasionally. Simmer for 2 minutes and take off flame.   Serve hot garnished with parsley, cheese and Air Fryer Nachos.

Labels: Soup, Rajma Beans, Mexican, Salsa Sauce, Soup Swappers

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