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Easy Cheesy Potatoes Recipe
2 lbs. hash brown potatoes (partially thawed)
1/2 c. chopped onion
1/2 c. butter
1 tsp. salt
1/2 tsp. pepper
1 c. grated sharp cheddar cheese (or other cheeses of your choice)
1 can cream of chicken soup
1 c. sour cream
Combine all ingredients and bake uncovered in a 9" x 13" pan at 350 degrees for 45 minutes. Top with shredded cheese, or parmesan cheese, or french onion rings. Bake for an additional 15 minutes
Tangy Potatoes - Khattey Aalu /u
2 pounds baby potatoes (or halved potatoes)
2-3 green chilies
1 inch knob of ginger
1 tablespoon oil
1/2 teaspoon zeera (cumin seeds)
1/4 teaspoon raee (mustard seeds)
5-6 curry leaves
1/4 teaspoon tamarind concentrate or 1 tablespoon tamarind paste
1 teaspoon dhania zeera powder (cumin - coriander)
Boil the potatoes and peel them. Make a puree with the tomatoes, chilies and ginger. In a large pan, heat the oil and add the add the jeera and raee. When they start to crackle, add the curry leaves along with the tomato puree, tamarind and the spices. Cook till the oil separates. Add the potatoes and salt, cover and cook for another five minutes. Add the coriander leaves and serve hot with rotis or parathas.
Broccoli-and- Cheese-Stuffed Baked Potatoes
- 8 large baking potatoes
- 2 tablespoons olive oil
- 3/4 pound broccoli florets (5 cups)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cups grated low-fat Cheddar
- 1/2 cup sour cream
- 1/4 cup milk
- Salt and pepper
Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil; pierce with a knife. Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes. Drain; rinse. Pat dry and roughly chop.
In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.
Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato. Scoop out flesh.
Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.
Potato Drum Stick
Potato Samosa Recipe
1 package spring roll wrappers
2 large potatoes
1/2 cup frozen peas
1 1/2 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon chili flakes
1 tablespoon lemon juice
2 tablespoons chopped coriander (or mint)
vegetable oil for deep frying
Thaw wrappers & set aside covered with a cloth. Peel and dice potatoes, cook until just tender. Boil peas until just coked and drain. Toast the coriander seeds & cumin seeds in a dry pan until they are aromatic. Add the chili flakes & toast briefly. Grind these in a spice grinder or w/a mortar. Mix potatoes, peas, spices, lemon juice, and chopped coriander or mint. Separate wrappers and cut into 4 cm strips. Place a heaping teaspoonful of the filling at one end and then fold the wrapper over it diagonally. Fold again so the lower edge is square, and then again to make a diagonal. Keep folding this way right up the wrapper so that at the end you have a triangle and the filling is completely enclosed. Wet the edge of the wrapper and seal by pressing down lightly. Deep fry in small batches until golden brown, turning twice. Remove and drain well. Serve hot. (goes well with mint chutney).
Yahi Dastoor-E-ulfat Hai,Nammi Ankhon,
Mein Le Kar Bhi,
Sabhi Se Kehna Parta Hai,K Mera Haal,