Egg & Potato Curry#Improv

Egg & Potato Curry pic has been on FB page for years, not realizing that the recipe has not yet been posted on my blog.

When going to my post just recently realized this is still pending, so here is the delicious and creamy recipe.

Serves 3
Ingredients
6 Hard Boiled Eggs
2 Potatoes - peeled and boiled till half done

½ Teaspoon Heaped Garlic paste 1½ Teaspoon Heaped Chili powder ½ Teaspoon  Turmeric powder
1 Teaspoon Coriander powder 1 tsp

1 Teaspoon Salt or to taste

3 Tablespoons  Tomato Puree

1/3 Cup Oil

Grind To A Fine Paste

Dry roast each seperately

1/3 Cup Onion Birista-Homemade
1 Tablespoon Heaped Desiccated Coconut - dry roast
1 Teaspoon Sesame Seeds - dry roast
1 Tablespoon Peanuts - dry roast & skinned
½ Teaspoon Cumin Seeds - dry roast

Method

Grind  the ingredients  in a small blender jar with little water  to fine paste. 

In a pot/ kadai heat oil add  the garlic, tomato puree and rest of the dry spices and the  ground paste, fry for 2 minutes or till oil surfaces.  Now  add  the potatoes and saute for a minute or till they are coated with the masala.  

Add a cup of water or more according to the gravy consistency (do not add more water this gravy is thick), cover and cook for 10 minutes till potatoes tender, add boiled eggs cut into two halves, lightly give it a mix . It's ready to serve. 

Garnish with  chopped coriander leaves and enjoy with rotis or paratha. 

Labels :  Egg, Hard Boiled, Desiccated Coconut, Fried Onions, Peanuts, Healthy, Curry, Main course, Improv Cooking Challenge, Potato

Check out what the other bloggers have made! 

Improv Cooking Challenge: February 2020
Ingredients: Potato and Egg
Hash Brown Breakfast Sandwich by Cookaholic Wife
Potato, Egg, and Arugula Curry by Culinary Adventures with Camilla
Steak and Egg Hash by Making Miracles
Seasoned Keto CrackersBoxty (Irish Potato Pancakes) by Palatable Pastime
Patates Salatasi - Turkish Potato Salad by Pandemonium Noshery
Egg & Potato Curry by Sneha's Recipe
Mom's Potato Soup with Egg Dumplings by Our Good Life
Potato Pancakes by A Day in the Life on the Farm

Swedish St. Lucia Saffron Buns#BreadBakers

 

St. Lucia Day, also known as the Festival of Light and it's a day of celebration in Sweden.

The S rolls are  sweet, buttery, vibrant yellow from the saffron-infused dough. The black currants in the “eyes” of the rolls give them just a little extra sweetness when you bite into them. They are so buttery  that you just don't require to slater them with any extra butter.  You can bite into them as they are.. super delicious.

Ingredients
1/3 Cup Milk
1/4 Teaspoon Saffron Threads
1/4 Cup Caster Sugar
20 Grams Fresh Yeast
300 Grams Bread Flour
1/4 Teaspoon Salt

1/4 Teaspoon  Freshly Ground Cardamon powder
2 Tablespoons Heaped Butter -  softened
1/3 Cup  Sour cream
1 Large Egg
As Required  Black Currants - washed and soaked
To Brush the Buns
1 Egg -  beaten

Method
In a pan, heat the milk, saffron, sugar together until the milk is hot. Remove from heat and stir to dissolve the sugar.

When its warm to the touch add 2 tablespoons heaped beard flour and the yeast mix well and keep aside for 15 minutes.

 In a food processor whisk bread  flour, salt, cardamom, add in the yeast mixture, the egg and  sour cream run the food processor till it form a soft and smooth dough.  

Take this out into a work surface and add the softened butter and knead the dough  till all the butter is incorporated and forms smooth and shiny dough.  

Keep this in an oiled bowl covered till it doubles in volume. 

Deflate the dough and lightly flatten it into a circle and cut it into 8 equal pieces. 

Roll these into small balls, cover the dough with damp towel for 10 minutes.  

Then roll them into long rope.

Form dough into S shapes  i.e. curl the ends in opposite

 directions, forming an "S" with spirals at each end.

Place on a lined baking sheet and repeat with the rest of the dough.

Press a black currant in it. 

When the rolls  have doubled in size. Brush with egg wash and baked them in a preheat oven to 200°C , for about 13 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.

Remove from oven and brush them with butter and  let cool on a wire rack for 10 minutes. 

Enjoy them hot with a cuppa of tea/ coffee.

These rolls are best when freshly baked
Lables : Sweden, St Lucia, Saffron, Bread, Bread Bakers, Black Currants
This month in Bread Baker we are sharing Scandinavian recipes from the countries of Sweden, Norway and Denmark. Many thanks to our host, Felice of All That's Left Are The Crumbs for this fun theme! Check out the recipes below:

• Danish Rye Bread (Rugbrød) from A Messy Kitchen
• Epcot Norway School Bread from Simply Inspired Meals
• Kanellangd from Amandie Bakes
• Lussekatter from Culinary Adventures with Camilla
• Pannekaker from A Day in the Life on the Farm
• Pönnukökur aka Swedish Pancakes from Food Lust People Love
• Scandinavian Cardamon Cinnamon Rolls from All That's Left Are The Crumbs
• Scandinavian Carrot Bread Rolls from Ambrosia
• Swedish St. Lucia Saffron Buns from Sneha's Recipe
• Vörtbröd (Swedish Wort Bread) from Karen's Kitchen Stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Scandinavian Breads, a theme chosen by Felice from All That's Left Are The Crumbs.

Potato Kubbi/Potato Chap#EattheWorld

Potato Kubbi is an appetizer or finger food that is very popular as a street food in Iraq. It is also serve it as a snack. 

You can make these kibbis,  freeze them after frying.  Just  reheat them in the oven before serving.
Ingredients

4 medium Potatoes boiled
1/4 Cup Bread Crumbs
1/2 Teaspoon Turmeric powder
½ teaspoon salt
Bread Crumbs for coating as required
For the Filling
200 Grams Chicken mince
1 Small Onion - finely  chopped
2 Tablespoons Coriander leaves or Parsley - chopped
½ Teaspoon Salt 

¼ Teaspoon Chilly powder
½ Teaspoon  Bezar Spice Mix/Bezar Masala- Homemade 
Oil as required  for frying
Method 

Rice or grate  the potatoes in a bowl add breadcrumbs  salt and mix well, keep it aside.

Prepare the Filling 

Heat a tablespoon of oil in a pan and sauté the onions till soft and translucent, add the chicken and saute for a minute add all the spices. When cooked, add salt and chopped parsley, and set aside to cool. This filling should be dry and not oily.

To Make the Potato Kubbi / Potato Chap

Oil  your hands in vegetable oil while forming the kubbi.

Take two small  balls of potato mixture, flatten them into a small disk. Place the chicken filling in the middle of one.

Close it  with the other disk pressing to seal the edges

Roll it into a ball then lightly flatten it. 

Place the patties on a tray and refrigerate for 30 minutes. 

Then coat them in bread crumbs.

Heat oil in the pan and drop in the potato kubbi and shallow fry till  golden brown on one side, flip and fry  other side. Drain on paper towel. 

Serve hot as an appetizer.

You would like to see other Iraqi recipes

Yellow Rice

Halawat Sha’riyya (Sweet ‘n Golden Vermicelli Noodles)
Iraqi Parda Plau - Phyllo Pastry Wrapped Biryani
Lis'an El Qa'thi / Iraqi Stuffed Eggplant

Broiled Fish With Pomegranate Raisin Sauce With Yellow Rice - An Iraqi Meal

Labels: Iraq, Potato, Stuffed, Chicken Mince, Appetizer, Snack, Street food, Eat the World, Gluten free, Middle Eastern

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Iraq.

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

Culinary Adventures with Camilla: Hadgi Badah (Iraqi Cardamom Cookies)
The Schizo Chef: Iraqi Parda Pulao
Amy’s Cooking Adventures: T’Bit (Iraqi Slow Cooked Chicken & Brown Rice)
Sneha’s Recipe: Potato Kubbi/Potato Chap
CulturEatz: Kahi with Gaymar Breakfast
Kitchen Frau: Tepsi Baytinijan (Meatball & Eggplant Dish)
Pandemonium Noshery: Iraqi Lamb Stew
A Day in the Life on the Farm: Tepsi Baytinijan
Making Miracles: Iraqi Rice & Potato Balls
Dinner By Dennis: Pomegranate Soup

Cottage Cheese & Veggies Borek#BakingBloggers

Cottage Cheese & Veggies Borek is simple and flaky.  Can assemble this dish in advance and bake it two to three hours before your guest arrive.  

Serve it as an appetizer or even as a side dish on a party table.

Ingredients  

250 Grams Cottage Cheese - Homemade 
5 Small Cauliflower Florets 
1 Big Carrot
1 Big Potato
½ Cup Coriander Leaves
¼ Teaspoon Garam Masala powder
1 Teaspoon Sugar
1 Teaspoon Paprika powder
2 Medium Onions - finely chopped
Salt to taste
1 Tablespoon Oil
1 Teaspoon Ginger Garlic paste
Phyllo Pastry Sheets - Homemade - as required
Method 

In a pan heat oil, saute the onions , till translucent, add the ginger garlic paste and fry for a minute or two then add all the veggies, saute for a minute, add all the spices and salt to taste, saute and cover till veggies are done yet firm. Add the cottage cheese and coriander leaves mix well, Switch off the flame. Take it out into a bowl and let it cool completely.

To Assemble the Borek

In a well buttered Pyrex dish, layer a sheet of Phyllo pastry, brush it lavishly with melted butter, I layered 6 sheets and brushed each with melted butter. After the 6th sheet , spread the  filling evenly and press it lightly. 

Now add the remaining phyllo pastry 6 sheets, brushing each sheet with melted butter and then keep the next sheet.

 See the layers

After all the sheets are placed, brush the top lavishly with butter. 

Give cuts with knife , as per your desired size pieces right till the bottom taking care not the separate the sheets.  Now brush it with egg or milk wash.

Bake it in a preheated oven at 170 C, for 35 to 40 minutes or until it gets a nicely golden. 

Cottage Cheese & Veggies Borek  is ready to serve. These are flaky and scrumptious. A perfect party treat.

My Notes

While layering the sheets tend to tear or break, but do not worry since they will be covered with other sheets. You can use even the cut sheet or torn sheets for layering.
Labels : Cottage Cheese, Borek, Middle Eastern, Baking Bloggers, Phyllo Pastry, Homemade, Baked, Turkey

 

Baking Bloggers February 2020

Middle Eastern Baking
Apricot Pistachio Cake from Food Lust People Love
Basbousa Cake from Pandemonium Noshery
Cottage Cheese and Veggies Borek from Sneha's Recipe
Laffa Bread from Making Miracles
Lebanese Sesame Cookies from Culinary Adventures with Camilla
Mana'eesh (Palestinian Flatbread) from Karen's Kitchen Stories
Maqluba (Upside Down Rice) from Palatable Pastime
Parda Pulao - Iraqi Parda Plau from The Schizo Chef
Roast Chicken Shwarma from A Day in the Life on the Farm
Umm Ali from Caroline's Cooking

Saffron Oats & Egg Omelette#Foodieextravaganza

Today is our posting day for Foodie Extravaganza and our  hosted is  Sue Lau , wherein she asked us to  post a hot breakfast recipe for National Breakfast Month!

This Saffron Oats& Egg Omelette is on a sweeter side, with a flavoring of saffron/ kesar. Have this hot with toasted bread slices and you have a wholesome breakfast.

Serves One
Method ¼ Cup Oats¼ Cup Milk 

5 - 6 Raisins
1 Large Egg
A Pinch of Salt & Pepper powder

1 Teaspoon Desi Ghee/Butter (I used desi ghee)

Method

Dry roast the oats, saffron and raisins, till the oats turn crisp and light golden.

Then remove the raisins and powder the oats. 

Beat the egg, milk with salt add the oats powder mix  it well.

Heat a nonstick pan with desi ghee pour the oat egg mixture.

Swirl the pan to evenly spread the omelette sprinkle pepper powder. 

Cook till light golden on bottom. Flip and cook for a minute on this side. 

Fold and serve with butter toast bread slices. 

Enjoy a wholesome breakfast!!

Labels: Foodie Extravaganza Party, Oats, Saffron, Kesar, Egg, Omelette, Breakfast, Raisins, Healthy 

Baked Duck Eggs from Food Lust People Love
Banana Pancakes from Palatable Pastime
Changua (Colombian Egg and Milk Soup) from Tara's Multicultural Table
Chorizo and Egg Breakfast Tacos from Karen's Kitchen Stories
Hot Breakfast: Baked Cinnamon & Apple Oatmeal from Hardly A Goddess
Mushroom and Swiss Frittata from A Day in the Life on the Farm
Saffron Oats & Egg Omelette from Sneha's Recipe
Sheepherder’s Breakfast from Making Miracles 

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!