Baked Potatoes with Herbs and German Soft Cheese

BAKED POTATOES WITH HERBS - CREAM CHEESE FILLING

Had a very buzy friday due to shopping and not much time sauting and staring. 

Its a very typical food mostly eaten with satakes or sausages.

THINGS NEEDED :

Potatoes washed - 500 gm
Cream cheese / Quark (German Soft cheese) - 500 gm
Chives - one bunch
Garlic cloves - 1
Parsley (flat leaved) - one bunch
Salt and Pepper
aluminium foil

PREPARATION METHOD :

Cook potatoes adding some salt.

Then  roll them in aluminium foil and bake for half an hour.

Mix cream cheese, chopped herbs (chives, cloves  parsley leaves),some  salt and pepper.

After the potatoes are done split them into 2 and fill 1 spoon of the chream cheese filling.

Garnish with some chopped chives and serve with pan fried sausages.


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Gemüse Auflauf bei Maggi Knorr Fix

VEGETABLE CASSEROLE BY KNORR FIX

Things Needed : 

Potatoes - 6 , boiled , peeled & cubed

Red Onion - 2 sliced

Carrot - 3 sliced

Green peas - 3/4 cup

Mushroom - 1/2 cup, sliced

Bell pepper (Capsicum) - 1

Maggi - Knorr Fix- Pfeffer - Rahm  Medaillons - 1 pack

Whipping Cream(Sahne) - 150 ml

150 ml water + 100 ml sahne

some Mozzarella-sliced , some Grated pizza cheese

Preparation Method : Heat oil in a pan. Toss in cut onions, carrot , green beans & season with 1 tsp salt . Stir fry . When almost done toss in the sliced mushrooms .(We wont add mushrooms earlier while it get cooked fast). Dissolve knorr fix in 150 ml water + 100 ml cream. Pour this over the done vegetables. (much easier way..move the vegetable to one side of the pan. pour cream , water in the other corner & dissolve knorr in this . mix all together) Stir & cook for another 3 min. Vegetable sauce is ready. Preheat the oven to 180 degrees. Now place the potatoes in the Auflauf form (casserole form) . Season with salt ( & pepper for spice lovers). Spread the vegetable sauce evenly over it. Place the sliced mozzarella or pizza cheese over this . Top with chopped bell pepper. Bake in oven until the cheese melts & turns light brown . Takes around 25-30 min.

Mixed vegetable koottu curry

POTATO -CARROT - PEAS Koottu CURRY

This curry is an all rounder . It goes well with rice, appam , chappathi , idiyappam or whatever you have.I learned it from my mom. I used to make it when I dont have many vegetables .Its rich in gravy so you don't need lots of side dishes with this.

So here goes ,
Things needed :
4 medim sized potatoes , cubed
2 carrots , cubed
1 handful peas frozen or fresh
1 green chilly
Curry leaves 1 spring

Grated Coconut or dessicated coconut- 70 gms
Chilly powder -3/4 tbsp
Coriander powder - 1 tbsp
Meat masala - 1 tsp

1/2 Onion , sliced
Oil - 3 sp

Preparation method :
Peel the potatoes and carrots cut into chunks .Slice the chilly . Add enough water in a pan and cook all vegetables along with the Peas.

While its cooking prepare the coconut curry paste. Roast the coconut until brown & when it is done remove the pan from the heat .add chilly powder and saute for 5 seconds. Grind with coriander powder to make an oily curry paste. Add this to the vegetables , cook until oil separates to the top.
Add meat masala , mix well and let the curry stay in heat for further 3 min.

Heat oil in a pan fry the onions until brown and curry leaves, add these to the curry.
Serve this curry with rice. You can refriegerate the left over for later use .Tastes great even the 2nd or 3rd day.

Brat Kartoffeln

Zwiebel 1
Kartoffeln 5 500gm
Eier 2
Pfeffer
Salz

Ziebel zerhacken, Kartoffeln schälen und in 1cm große Stücke schneiden.
10 g Butter in einer Pfanne zergehen lassen und die Zwiebel goldbraun andunsten.
Kartoffel hineingeben und bei solange dunsten bis sie ebenfalls goldbraun sind.
Dann mit Pfeffer und Salz abschmecken. Ein Ei hinzufügen und ca. 3 min weden und auf ein Teller servieren.
Mit einem weiteren Ei ein Spiegelei kochen und auf die Bratkartoffeln dekorieren.

Potato Mezhukku

POTATO DRY FRY

Things needed :Potatoes - 5 , peeled & cut lengthwise Mustard seeds - 1/2 tsp
Curry leaves - 1 spring
Turmeric - 1/4 tsp
Salt


Preparation method : 
Heat oil in a pan. Add mustard seeds , allow them to splutter.
Add turmeric , curry leaves.
To this add cut potatoes season with salt ( approximately 2 tsp ) and mix well so that the turmeric get coated on the potatoes .
Cook open for 10 min. in medium heat. Then close the lid and let it cook in steam in low temp.
Check for salt.

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Beef Potato curry

BEEF POTATO CURRY

Things needed :
Beef -500 gm or 1/2 kg
Potatoes - 3 , peeled and cut into cubes
Ginger - Garlic - 2 tsp , make paste
Onion - 1 big , sliced
Tomato - 1 choppedCurry leaves - 2 spring
Chilly powder - 2 tspCoriander powder - 2 + 1/2 tsp
Cumin powder or Jeera - 1/4 tsp
Turmeric - 1/4 tsp
Garam masala - 1 tsp

Oil,Salt

Preparation method :Cut & clean beef . Pressure cook for 20 min. adding turmeric , 1 tsp salt. and enough water.(Don't add too much water ) .
Note : the beef shouldn't be smoothly cooked.Because we are later cooking it with the gravy. It should be near to be cooked.
Heat 2 tbsp oil in a pan. To this add ginger garlic paste . A nice aroma comes out.
Add sliced Onion and saute until transparent.
Add tomato , chilly powder, coriander powder ,cumin powder saute and cook , until tomatoes are mashy.
Add cut potatoes, curry leaves and the cooked beef pieces along with its cooked water.
Cook until beef is smooth and potatoes are well cooked.
Before finishing add Garam masala and heat for another 1 min.

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Beef Potato curry

BEEF POTATO CURRY

Things needed :
Beef -500 gm or 1/2 kg
Potatoes - 3 , peeled and cut into cubes
Ginger - Garlic - 2 tsp , make paste
Onion - 1 big , sliced
Tomato - 1 choppedCurry leaves - 2 spring
Chilly powder - 2 tspCoriander powder - 2 + 1/2 tsp
Cumin powder or Jeera - 1/4 tsp
Turmeric - 1/4 tsp
Garam masala - 1 tsp

Oil,Salt

Preparation method :Cut & clean beef . Pressure cook for 20 min. adding turmeric , 1 tsp salt. and enough water.(Don't add too much water ) .
Note : the beef shouldn't be smoothly cooked.Because we are later cooking it with the gravy. It should be near to be cooked.
Heat 2 tbsp oil in a pan. To this add ginger garlic paste . A nice aroma comes out.
Add sliced Onion and saute until transparent.
Add tomato , chilly powder, coriander powder ,cumin powder saute and cook , until tomatoes are mashy.
Add cut potatoes, curry leaves and the cooked beef pieces along with its cooked water.
Cook until beef is smooth and potatoes are well cooked.
Before finishing add Garam masala and heat for another 1 min.

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Vegetable Stew

POTATO STEW Recipe


Vegetables cooked in coconut milk and spiced with Garam masala.
The spiciness is balanced due to coconut milk.

This easy stew is my time saver and its often made for breakfasts with appam (south indian bread made with rice flour) or for dinner with chappathi.

Things needed :
Potatoes - 3 , peeled and cubed
Carrot 2
Green Peas 1/2 cup
Biriyani masala/Garam masala - 1 tsp
Coconut milk - that from 1/2 coconut, if you are using coconut cream then 4 spoon from it will do.
Curry leaves - 1 spring
Salt .

Preparation method :If you are using fresh coconut milk . Make coco. milk from 1st squeeze ( onnam pal) & that from 2nd squeeze ( rendam pal).
Cook the cut potatoes ,Carrot, Peas , curry leaves adding salt and coconut milk from 1st squeeze (onnam pal) .
When they are cooked , add garam masala and coco. milk from 2nd squeeze, heat until the gravy thickens .
If you are using coco. cream then , use 3 tbsp of it for cooking vegetables and at the end add 1 tbsp before finish.

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Vegetable Stew

POTATO STEW Recipe


Vegetables are cooked in coconut milk and spiced with Garam masala.
It is usually less spicy due to coconut milk.

This easy stew is my time saver and its often made for breakfasts with appam (south indian bread made with rice flour) or for dinner with chappathi.

Things needed :
Potatoes - 3 , peeled and cubed
Carrot 2
Green Peas 1/2 cup
Biriyani masala/Garam masala - 1 tsp
Coconut milk - that from 1/2 coconut, if you are using coconut cream then 4 spoon from it will do.
Curry leaves - 1 spring
Salt .

Preparation method :If you are using fresh coconut milk . Make coco. milk from 1st squeeze ( onnam pal) & that from 2nd squeeze ( rendam pal).
Cook the cut potatoes ,Carrot, Peas , curry leaves adding salt and coconut milk from 1st squeeze (onnam pal) .
When they are cooked , add garam masala and coco. milk from 2nd squeeze, heat until the gravy thickens .
If you are using coco. cream then , use 3 tbsp of it for cooking vegetables and at the end add 1 tbsp before finish.

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Sambar - Mixed vegetable Curry

Kerala Special Sambar

SAMBAR - South Indian Mixed Vegetable Curry

In most places their will be a dish containing different vegetables, prepared mainly to consume the leftover vegetables. eg: pizzas for Italinas,.Sambar is such a side dish for Keralites.

This recipe is a kerala special Sambar.. My mom is a sambar fan and used to drink sambar in spoons n cups even after her lunch....due to her sambar craze we call her appending sambar in front of her name .. Sambar is a regular member in our family whether its usual weekday or festival time. We makes it as side dish for Idlis and Dosas and Rice.Its  a must to have at Onam sadyas.

This is how my mom makes sambar at home.

Things needed :

Toor Dal (Sambar parippu) 1 handful
Note : Toor Dal is needed to make the gravy thicker.
Vegetables used:
Brinjal 1 ( 250 gm)
Zuccini 1
Cucumber 1/2 long one
Shallots - 7 or 1 handful
Tomatoes - 3
Potatoes - 3
Coriander leaves a bunch 8 springs
Curry leaves - 1 spring
Tamarind pulp - 4 tbsp
Spices :
Turmeric 1/2 tsp
Asafoetida powder 1 tsp
Chilly powder 1 sp
Coriander powder 2 sp

others :
Mustard seeds 1/2 tsp
Dry redchillies 4
Jaggery 1 inch piece (optional)
salt , oil

You can also use Amarakka (Indian Bean), Chembu,Carrot, Ladies Finger , Moringa or Drumstick , pumpkin as vegetables for this curry.

Serving size : 8 persons

Preparation method :

Clean and wash the toor dal. Cook it in a vessel adding enough water.
Mash the cooked dal.
Add 1/2 tsp turmeric , 1 sp salt & 1 tsp asafoelda powder . Add all the cut vegetables, enough water & pressurecook. Note always the waterlevel should be slightly less than the vegetable level . The vege. once cooked will go below the water level.
To prepare the curry masala,
Heat oil in pan.Add mustard seeds , allow to splutter. Add red chillies brown them turning around.
Turn off the heat . Set aside the pan..allow to cool the oil a lil bit . Add the chilly powder,coriander powder Please note, the oil shouldn't be hot enough to burn the spices.
Add water & tamarind pulp to make it a paste.
Add this curry paste to the cooked vegetables. Add an inch sized piece of jaggery.Boil until you get your desired consistency.

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Sambar - Mixed vegetable Curry

Kerala Special Sambar

SAMBAR - South Indian Mixed Vegetable Curry

In most places their will be a dish containing different vegetables, prepared mainly to consume the leftover vegetables. eg: pizzas for Italinas,.Sambar is such a side dish for Keralites.

This recipe is a kerala special Sambar.. My mom is a sambar fan and used to drink sambar in spoons n cups even if her lunch is over looong b4..due to her sambar craze we call her appending sambar in front of her name .. Sambar is a regular member in our family whether its usual weekday or festival time. We makes it at home as side dish for Idlis and Dosas and ofcourse rice.Its  a must to have at Onam sadyas.

This is how my mom makes sambar at home.

Things needed :

Toor Dal (Sambar parippu) 1 handful
Note : Toor Dal is needed to make the gravy thicker.
Vegetables used:
Brinjal 1 ( 250 gm)
Zuccini 1
Cucumber 1/2 long one
Shallots - 7 or 1 handful
Tomatoes - 3
Potatoes - 3
Coriander leaves a bunch 8 springs
Curry leaves - 1 spring
Tamarind pulp - 4 tbsp
Spices :
Turmeric 1/2 tsp
Asafoetida powder 1 tsp
Chilly powder 1 sp
Coriander powder 2 sp

others :
Mustard seeds 1/2 tsp
Dry redchillies 4
Jaggery 1 inch piece (optional)
salt , oil

You can also use Amarakka (Indian Bean), Chembu,Carrot, Ladies Finger , Moringa or Drumstick , pumpkin as vegetables for this curry.

Serving size : 8 persons

Preparation method :

Clean and wash the toor dal. Cook it in a vessel adding enough water.
Mash the cooked dal.
Add 1/2 tsp turmeric , 1 sp salt & 1 tsp asafoelda powder . Add all the cut vegetables, enough water & pressurecook. Note always the waterlevel should be slightly less than the vegetable level . The vege. once cooked will go below the water level.
To prepare the curry masala,
Heat oil in pan.Add mustard seeds , allow to splutter. Add red chillies brown them turning around.
Turn off the heat . Set aside the pan..allow to cool the oil a lil bit . Add the chilly powder,coriander powder Please note, the oil shouldn't be hot enough to burn the spices.
Add water & tamarind pulp to make it a paste.
Add this curry paste to the cooked vegetables. Add an inch sized piece of jaggery.Boil until you get your desired consistency.

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Sambar - Mixed vegetable Curry

Kerala Special Sambar

SAMBAR - South Indian Mixed Vegetable Curry

In most places their will be a dish containing different vegetables, prepared mainly to consume the leftover vegetables. Like pizzas for Italinas, Sambar for Keralites.

This recipe is a kerala special Sambar.. My mom is a sambar addict and used to drink sambar in spoons n cups even if her lunch is over looong b4..due to her sambar craze we call her appending sambar in front of her name .. Sambar is a regular member in our family whether its usual weekday or festival time. We makes it at home as side dish for Idlis and Dosas and at Onam.

This is how my mom makes sambar.

Things needed :

Toor Dal (Sambar parippu) 1 handful
Note : Toor Dal is needed to make the gravy thicker.
Vegetables used:
Brinjal 1 ( 250 gm)
Zuccini 1
Cucumber 1/2 long one
Shallots - 7 or 1 handful
Tomatoes - 3
Potatoes - 3
Coriander leaves a bunch 8 springs
Curry leaves - 1 spring
Tamarind pulp - 4 tbsp
Spices :
Turmeric 1/2 tsp
Asafoetida powder 1 tsp
Chilly powder 1 sp
Coriander powder 2 sp

others :
Mustard seeds 1/2 tsp
Dry redchillies 4
Jaggery 1 inch piece (optional)
salt , oil

You can also use Amarakka (Indian Bean), Chembu,Carrot, Ladies Finger , Moringa or Drumstick , pumpkin as vegetables for this curry.

Serving size : 8 persons

Preparation method :

Clean and wash the toor dal. Cook it in a vessel adding enough water.
Mash the cooked dal.
Add 1/2 tsp turmeric , 1 sp salt & 1 tsp asafoelda powder . Add all the cut vegetables, enough water & pressurecook. Note always the waterlevel should be slightly less than the vegetable level . The vege. once cooked will go below the water level.
To prepare the curry masala,
Heat oil in pan.Add mustard seeds , allow to splutter. Add red chillies brown them turning around.
Turn off the heat . Set aside the pan..allow to cool the oil a lil bit . Add the chilly powder,coriander powder Please note, the oil shouldn't be hot enough to burn the spices.
Add water & tamarind pulp to make it a paste.
Add this curry paste to the cooked vegetables. Add an inch sized piece of jaggery.Boil until you get your desired consistency.

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