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

Meat Pan Rolls#FoodieExtravaganza

This meat pan rolls , uses thin pancakes and are shallow fried, a perfect snack or hi tea party pleaser. They are delicious soft and mouth melting, your can't stop at one. 

My mum use to make them so often,  practically every Sunday for our evening tea, parties or get together's. These are most loved by all of us at home and were finished in no time, however how many she made. Brings fond memories of Mum, my brother's and sister's sitting at the dining table, enjoying these with our evening tea, getting nostalgic!

Ingredients
For the Pancake
150 Grams All Purpose Flour
1 Egg

¼ Teaspoon Salt
Oil for brushing the pan as required
1½ to 2 glass water to form a not too thick nor too thin batter (just like pancake batter)
For the Filling 
250 Grams Minced Meat  - mutton/beef
1 Medium Onions – finely chopped
¾ Teaspoon Ginger - Garlic paste
2 Green chilies - finely chopped
1 Teaspoon Meat Masala powder
¾ Teaspoon Chilly Powder
¼ Teaspoon Turmeric powder
½ Teaspoon Salt
1 Tablespoons Oil
A pinch of Sugar
2 Tablespoon Coriander leaves – finely chopped
1 - 2 Eggs - beaten
Bread Crumbs as required for coating

Method

First let's make the filling

Mix chili powder, turmeric, meat masala powder and ginger garlic paste with a little water to form a paste.   
Heat oil in a pan, add onions and saute till translucent, add masala paste and saute for 2 minutes then add the mince and saute till the colour changes. Add salt mix well cover and cook till the mince is done. Open and check if the mince is cooked and it is completely dry. Keep aside to cool. Add chopped coriander. 

In the meantime let's make the Pancake BatterMix the flour and salt in a large bowl, make a well in the center add the egg and whisk it with a fork . Add water ½ cup at a time to make a batter. Keep this aside for 15 minutes to 20 minutes.

Heat a non stick small pan, brush it oil and then wipe the pan with a kitchen towel.  Pour a ladle full of batter, test this for thickness, if the pancake is too thick then add water to make a thin pancake.  Cook on one side till it starts to leave the sides on medium low flame.  Lift it and place it on a clean cloth.

Make all the pancakes and place them in a clean cloth covered.  

Take one pancake, place the filling at one edge.  

Fold the sides and the roll it. Keep the seam side down on the plate.

Like wise make rest of the pancakes.

Dip them in beaten egg , then in dry bread crumbs and shallow fry in medium high flame.

Ready to serve.. with Ketchup 

Enjoy!!

Labels : Foodie Extravaganza Party,  Meat, Pan Rolls, Party pleasers, Kids delight, Starters, Savory Snacks

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

Posting day for #FoodieExtravaganza 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!

This month - September - Camilla of Culinary Adventures with Camilla invited the group to join her in wishing Happy Birthday to Duchess Anna, the Creator Of Afternoon Tea. She wrote, "Let's celebrate with anything Afternoon Tea-related. It can be your favorite tea, something made with tea, or something that you would eat at a tea party."

The #FoodieExtravaganza Tea Party

• Almond Clementine Cake Squares by Food Lust People Love
• Assorted Tea Sandwiches for Afternoon Tea by Karen's Kitchen Stories
• Cherry Almond Scones by A Day in the Life on the Farm
• Gourmet Fruit and Nut Crisps by Palatable Pastime
• Hawaij Coffee Scones by Caroline's Cooking
• Meat Pan Rolls by Sneha's Recipe
• Prickly Pear Lemon Curd by Culinary Adventures with Camilla
• Pumpkin Cranberry Scones by Simply Inspired Meals

Firni / Phirni

Firni / Phirni is a sweet pudding, made by boiling milk, sugar and rice, it's popular sweet dish of India, made for festivals or important occasions/celebrations. The rice used in this sweet dish is coarsely powdered, so its without the individual grains of rice and with extra goodies of dry fruits and creamy. I am, sure you will loved it.

Ingredients  

500 ML Milk
2 Tablespoons Heaped Basmati Rice 

½ Cup Fresh Cream  

¼ Cup Sugar  

2 Tablespoons Each Almonds & Pistachio - silvered 

½  Teaspoon Cardamom powder
Method 

Wash the rice and soak it for 2 hours.  After that drain all the water in a fine mesh colander and then dry it on a clean cloth  for  an hour or so ( it should be slightly wet not completely dry).  After that grind it to a coarse powder. 

Boil milk, add  rice, bring it to boil, stirring constantly to avoid lumps. Reduce the flame on medium low and stir continuously. Add more milk if starts to thicken and cook till the rice is done. 

Now add the sugar and again stir till the sugar melts.   Now add the fresh cream stir it and take it off flame. Add half of the pistachio and almond slivers, cardamom powder and stir well.   Chill it for few hours.  

Serve  this cold in kullad pots (terracotta clay pots) garnished with pistachio and almond slivers.

Enjoy!!!

Labels : Sweets & Desserts, Firni, Pudding, Rice, Almond, Pistachios, Milk, Festival Sweets, Kullad

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

Vegan & Gluten Free Barnyard Millet Pulao / Kuthiraivali Vegetable Pulao

This is a simple pulao which is made using barnyard / kuthiraivali, a gluten free millet. It's very healthy, easy to make as well, made it in a pressure cooker.

Serves : 2
Ingredients 
½ Cup Heaped Barnyard Millet / Kuthiraivali – See Notes
1 Tablespoon Oil
1 Small Onion – chopped
1 Green Chilly – finely chopped
1 Tablespoon Level Ginger Garlic Paste
¼ Cup Mint Leaves
Coriander Leaves – 1/4 cup chopped finely
½ Cup Mixed Vegetable - I used frozen
1 Tablespoon Capsicum - chopped
Salt to taste
1¼ Cup Hot Water
Whole Spices
1 Bay Leaf
1 Teaspoon Cumin Seeds
1 Small Stick Cinnamon
1 Cardamom
2 Cloves
6 -8 Black Peppercorns

Method

Clean the millet, to remove any fine stones or dirt. 

Wash millet really well and soak it for 15 minutes.

Heat oil in a pressure cooker. Add in all the whole spices and let them sizzle. 

Add in onions, chillies and 

fry  till onion is golden.  Add in ginger garlic paste and saute for a minute. 

Add in the mixed vegetables, capsicum and saute for a minute.

Add in the drained millet and toss well  

give it a good stir.  

Add in the hot water, salt and mint leaves, mix well. Cover  with the lid and take 2 whistles on high flame .  Turn off the flame and let the steam go all by itself. 

Open the cooker and fluff it with a fork.

Serve hot. 

Enjoy this with Vegan Cashew Yogurt.My Notes

Barnyard Millet / Kuthiraivali has fine stones, so please clean the millet and wash it well. If you do not clean  this well, be  sure,  that you are not going to enjoy this pulao.

Labels :  Barnyard Millet, Gluten free, Healthy, Kuthiraivali, Main course, Mixed Vegetable, Rice, Vegan