POTATO RECIPE

PUNJABI POTATO AMRITSARI RECIPE

Ingredients:

250gms Aloo (potato)

2 Onions, sliced

2 tsp Ginger-garlic paste

1/2 tsp Ajwain

Salt To taste

1/2 cup Besan

1 tsp Corainder Powder

1 tsp Red chilli powder

1/2 tsp Garam masala

1/2 tsp Annardana Powder

Oil For frying

Handful Corainder leaves

Preparation:

●

Cut aloo into long pieces.

●

Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add

1 tsp of oil and mix well.

●

Marinate alu pieces for 15 minutes.

●

Heat oil and deep fry the aloo. Keep aside.

●

Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red

chilli powder, annardana powder, garam masala and mix well.

●

Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.

●

Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.

STUFFED POTATO RECIPE

Ingredients:

8 medium Potatoes (peeled)

2 cauliflower florets (chopped)

1 tbsp chopped onion

1 capsicum (cored, seeded and chopped)

1 tbsp peas

2 green chilies (chopped)

4 medium tomatoes (cubed)

2 cloves of garlic (chopped)

Salt To Taste

2/3rd cup water

1/4th cup ghee

1tsp chopped coriander leaves

How to make bharawn aloo:

●

Slice off the top from the aloo (potatoes) - a thick slice to be used as a lid later, and

carefully scoop the inside.

●

Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan

with the water.

●

Parboil until the water is fully absorbed into the mixture.

●

Fill the mixture into the potatoes, cover with the potato lids and secure with wooden

cocktail sticks (toothpicks).

●

Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over

a moderate heat for 2 minutes.

●

Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and

cook potatoes in their own steam for about 10 minutes until tender.

●

Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha.

BREAKFAST

Bull’s Eye

INGREDIENTS-
1 slice of bread ½ tbsp margarine 1 egg salt and pepper
DIRECTIONS-
• Use a cookie cutter to cut a circle from the center of the bread.
• Melt margarine in a small frying pan, place bread in the pan, crack egg into the center of the bread, and sprinkle with salt and
pepper.
• Cook over medium heat, turning over after 5 minutes, to desired doneness.

Cheese Omelet

INGREDIENTS

1 tbsp margarine 3 eggs ¼ tsp salt dash pepper 1 tbsp milk 1½ cups grated cheese

DIRECTIONS

• Melt margarine in a skillet over medium heat.

• Beat all ingredients (except cheese) until fluffy, pour into the skillet, and cook until done, but eggs are still glossy.

• Sprinkle the cheese over the omelet, fold in half, cook for 1 minute more to melt the cheese, and serve immediately.

(Don’t hesitate to add other ingredients to the cheese filling like salsa, ham, onions, peppers, mushrooms, etc.)

Scrambled Cheese Eggs

INGREDIENTS

3 eggs pinch of salt and pepper 2 cheese slices torn into pieces ½ tbsp butter 2 tbsp milk seasoned

salt

DIRECTIONS

• Combine the eggs, cheese, milk, salt, and pepper in a bowl, and mix with a spoon.

• Melt the butter in a skillet over medium high heat, add egg mixture and stir until done to your likeness. Sprinkle with seasoned salt.

Chicken -Cheddar Rolled Omelet

INGREDIENTS

½ cup flour 1 cup milk 2 tbsp butter, melted 6 eggs 1 cup crumbled chicken (cooked) 1½ cups grated cheddar

cheese

DIRECTIONS

• Preheat oven to 350, line a jellyroll pan with aluminum foil, and generously grease foil with cooking spray.

• Mix flour, milk, butter and eggs until smooth; pour into pan; sprinkle with chicken; and bake until eggs are set (15-18 minutes).

• Remove from oven, sprinkle with cheese, and roll the omelet by starting at narrow end of pan and using foil to lift it.

• Wrap with foil and return to warm oven for a few minutes. When ready to serve slice into 1 or 1 1/2 inch slices. Serves 3-4.

This recipe is from Bed & Breakfast Online.

Breakfast Bagel

INGREDIENTS

bagel scrambled eggs olive oil cheese salt & pepper

DIRECTIONS

• Smear bagel with olive oil or butter, Smother with scrambled eggs, and top with a slice of cheese.

• To make scrambled eggs: Break the eggs into an oiled frying pan. Stir and cook at medium heat till firm. Add salt & pepper to taste.

• Variations: Add: seasonings- garlic, Parmesan or Italian seasonings

Granola

INGREDIENTS

1 42 oz carton old fashioned oats 2 cups honey 1 cup canola oil 1 cup water ½ cup brown sugar 1 tbsp vanilla

DIRECTIONS

• Combine all ingredients (except the oats) thoroughly, add the oats, and mix again.

• Pour into 2 13x9 pans, place in a 300 oven, and stir every 10 minutes for a total of 40 minutes.

• Store in an airtight container, such as the original oats carton.

• Hint: Feel free to add nuts, raisins, coconut, or any other tasty treat you like to this mixture.

Salads

Your Basic Salad

INGREDIENTS
8 cups Romaine lettuce cut into bite-size pieces,  fresh white mushrooms (about 6 cups) sliced thick,
sliced smoked turkey (about 2 cups), cut in strips   sliced provolone cheese (about 1 cup), cut in strips
1 medium tomato, cut into 8 wedges ½ cup thinly sliced red onion,,
½ cup creamy roasted garlic or Caesar salad dressing
DIRECTIONS
• Place all ingredients (except dressing) in a salad bowl, add the dressing, and toss well.(Garnish with capers or anchovies, if desired.)





Greek Salad

INGREDIENTS
½ head iceberg lettuce, 1 head Romaine lettuce, 1 small can black olives, drained   1 large red onion, sliced
5 tomatoes, sliced feta cheese, crumbled Greek or Italian salad dressing
DIRECTIONS
• Wash, chop, and combine both types of lettuce in a 13x9 pan.
• Top the lettuce with the tomatoes, onions, olives, and feta cheese.
• Serve with Greek or Italian dressing—this will serve a large number of people.





Chilled Cucumbers

INGREDIENTS
2 cucumbers, peeled and sliced ½ onion, sliced ¼ cup vinegar, 1/3 cup sugar
DIRECTIONS
• Place cucumbers and onions in a bowl, combine vinegar and sugar in another bowl, pour over the cucumbers & onions, and chill.