Potato Salad

Potato Salad3America’s independence day is around the corner and one of our family favorites for 4th of July celebrations is potato salad. I usually use Russet potatoes for my salad but this time I experimented with Yukon gold potatoes instead. I’m happy to report that I really liked the flavor and texture it added to my otherwise simple recipe. The smoked paprika also added great depth of flavor. Try it and let me know if you feel the same as I do.

Happy 4th of July.

Potato Salad
12 medium Yukon gold potatoes (about 3 lbs)
5 eggs
6 cornichons (small pickled gherkins), chopped
3 whole green onions, chopped (use white and light green parts only)
2 stalks celery, chopped
1¼ cups mayonnaise
1 teaspoon kosher salt
½ teaspoon smoked paprika
½ teaspoon black pepper

Wash and boil potatoes in salted water until they are tender when tested with a fork. Drain, cool, peel and chop into bite sized cubes.

Place the eggs in a pot and cover them with cold water. Once the water comes to a boil, cover the pot with a lid and turn off the heat. Let it sit for 15 minutes. Cool, peel and chop them into bite size pieces.

In a large bowl, combine the potatoes, eggs, cornichons, green onion and celery. Add mayonnaise, salt, paprika, and black pepper. Gently stir so that it coats the potatoes, eggs and other ingredients evenly. Refrigerate for at least three hours to allow the flavors to blend. Serve cold or at room temperature.

Tuna Cutlets

Tuna Cutlet3Tuna cutlets used to be a popular item on my menu several years ago. I made some over the weekend so I thought I would share my recipe with you. The list of ingredients may look daunting but this recipe is a keeper and you will be happy you tried it. Sometimes I add a handful of chopped walnuts into the mix and it adds a great crunch to the cutlet.

You can use these cutlets as a side dish, an appetizer, or a snack. I have used them in sandwiches with a chipolte mayonnaise spread or cilantro and mint chutney. I’ve also eaten them just rolled up with some chopped onions in a naan or paratha. Eat them any way you please!

Tuna Cutlets
3 7oz cans (I used white tuna in water)
2 medium potatoes, boiled and mashed
2 cups finely chopped red onion
3 tablespoons finely chopped ginger
3 tablespoons finely chopped garlic
6 finely chopped green chillies, optional
½ cup finely chopped cilantro
1 teaspoon chilli powder
½ teaspoon chilli flakes
1 teaspoon pepper powder
½ teaspoon turmeric powder
1 teaspoon garam masala powder
Salt
2 tablespoons lime juice
½ cup all purpose flour
3 eggs
1 cup panko bread crumbs
Oil for seasoning and shallow frying

Drain and flake the tuna using a fork. Set aside.

Heat a non stick pan over medium high heat. Add three tablespoons of oil and when it shimmers add the chopped onion and fry until the onions turn light brown. Add ginger, garlic, and green chillies. Sauté for two minutes. Turn the heat to low and add the chilli powder, pepper, turmeric, garam masala and two teaspoons of salt. Sauté for a minute and then add the tuna. Fry until the pieces of tuna turn light brown. Add chopped cilantro and lemon juice and turn off the heat. Let the tuna mixture cool for 10-15 minutes and then add the mashed potato. Mix well with a potato masher. At this point you might want to taste to see if you need more salt. Form the cutlets into whatever shape you desire.

Arrange the breading ingredients in an assembly-line fashion. First, in a shallow dish season flour with ¼ teaspoon salt. In another shallow dish, whisk eggs with one tablespoon water and ¼ teaspoon salt. In a third shallow dish put the panko bread crumbs. Working with one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess. Then dip both sides of floured cutlet in the egg mixture. Finally, coat both sides of the cutlet with panko bread crumbs.

Set a large 12-inch skillet over medium-high heat and pour in enough oil for shallow frying, about one and a half inches. When the oil is hot, about five minutes, add the cutlets. Fry them in batches rather than over crowding the skillet. Fry the cutlets until golden brown on both sides. Transfer them to a paper towel-lined tray. These cutlets can be served with a cilantro and mint chutney. The recipe for the cilantro and mint chutney can be found at the bottom of the Bangalore Vadais post.

Vegetable Biriyani with Quinoa

quinoa5
The UN declared 2013 as the “International Year of Quinoa” in recognition of ancestral practices of the Andean people, who preserved quinoa as food for our generation and for generations to come.

I found quinoa at my local Costco and thought I would feature this grain-like seed in my blog today. Quinoa is considered a superfood and valued for it high protein content. It is a good source of dietary fiber and calcium and thus great for vegans who are lactose intolerant. It is also gluten-free.

Wash the quinoa in several changes of water and soak it for 20-30 minutes before you cook with it. It cooks really well in a rice cooker and I use a ratio of one cup quinoa to one and a half cups of water.

Vegetable Biriyani with Quinoa
For the masala mix
2 teaspoons coconut oil
1 inch piece cinnamon, broken into small bits
4 cloves
2 cardamoms
½ cup grated coconut
1 large red onion, roughly chopped
10 cloves of garlic, roughly chopped
2 tablespoons roughly chopped ginger
3 green chillies, roughly chopped
½ cup coriander leaves, roughly chopped

For the quinoa
3 tablespoons coconut oil
1 teaspoon turmeric
2 teaspoons salt
2 cups quinoa, washed in several changes of water
, soaked for 30 minutes and drained
1 medium carrot, cubed
1 small red capsicum, cubed
1 cup fresh or frozen green peas
3 cups chicken or vegetable stock
2 tablespoons fresh lemon juice
¼ cup cashew nuts, fried in a little oil

For the masala mix
In a small frying pan, over medium-high heat, add coconut oil and lightly fry cinnamon, cloves and cardamom. Remove and cool. Grind the fried spices and the rest of the ingredients for the masala mix in a blender. Set aside.

For the quinoa
Heat coconut oil in a large pot. Add the masala mix and fry for about five minutes. Add turmeric and the quinoa and fry for another three minutes. Add the vegetables, salt and water and bring to a boil. Once the water boils, turn heat to low. Cover and cook for 15 minutes. Fluff up the quinoa with a fork. Add lemon juice, garnish with fried cashew nuts and serve. Alternately, you can cook the quinoa in a rice cooker.

Potato, Leek, and Jalapeno Frittata

Potato, Leek and Jalapeno Frittata2

This is an easy egg dish to make when you have guests for breakfast or brunch. The recipe is so versatile, you can add just about any ingredient you fancy and it makes an impressive main dish or side for your table. In fact, the combination of eggs, grated potatoes, and cheese, makes this an all-in-one full breakfast. Add some blueberry pancakes, and you can skip the trip the your local diner!

If you try this recipe with a combination of ingredients that you love, please share the recipe with me and the rest your fellow readers.

Potato, Leek, and Jalapeno Frittata
3 tablespoon butter
3 cups grated potatoes
3 cups sliced leeks, white and light-green parts thinly sliced
3 jalapeno peppers, seeds and membranes removed and finely chopped
8 eggs
¾ cup grated mozzarella cheese
½ cup grated Parmesan-Reggiano cheese
1 teaspoon salt
½ teaspoon ground black pepper

Grease a nine-inch pie dish. Preheat oven to 350 degrees F (175 degrees C).

Heat butter in a skillet over medium-high heat. Add potato, leek, and jalapeno. Stir and cook for about eight minutes, until potatoes are softened. Cool for a few minutes and then spread evenly on the bottom of the pie dish. You can even do this a day ahead. Cover with a saran wrap and keep refrigerated until you are ready to make the frittata.

In a large bowl beat eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper. Pour egg mixture over the potato, leek and jalapeno mixture. Bake for 25-30 minutes. Test to make sure that the eggs are set and the top is golden brown. Garnish each slice with a leek knot as seen in the picture. This frittata makes a beautiful dish for brunch.