I've been away from blogging for a long time. I just lost the inspiration, I guess. I have been cooking however, and expanding my repertoire slightly.
I've recently started up my new blog to document my journey in the Zentangle world. Crocheting didn't work out for me, mainly due to the lack of reasonably priced, quality materials available in Mumbai. I may come back to crochet at sometime, but cooking and tangling have been with me some time now, and will continue to be in the near future.
I'm so happy, because I just found this recipe saved on my laptop. I thought I'd lost it, and couldn't quite remember the right spice mix to make this for MoH. This is a recipe that came from his Mum, and although nothing is quite the same as your own Mum's cooking, this is a favourite of his.
It's best made with little baby potatoes, but if you can't get them, then chop your big potato up into little chunks.
500g baby potatoes
1 tbsp oil
1/2 tsp jeera
1 piece cinnamon
4-5 black peppercorns
2 onions, ground to a paste
1 tbsp ginger & garlic paste
1/2 tsp haldi
1 tsp chilli powder
2 tsp dhaniya
2 tomatoes, pureed
1/2 tsp garam masala
Salt to taste
1. Boil potatoes in salted water, leave to cool then peel off the skins
2. Heat oil and add jeera, sizzle then add cinnamon and peppercorns and mix well
3. Add onion and cook until golden brown
4. Add ginger & garlic paste, haldi, chilli powder, dhaniya and cook for a minute or so
5. Add the tomatoes and salt and cook until oil separates
6. Add the boiled potatoes and garam masala and simmer for a few minutes
Serve with parathas
The same recipe can be used for a corn (makkai) bhaji, just use corn rather than potatoes!
Both versions are extremely yummy, so I hope you enjoy them.