Stuffed Potatoes With Creamy Corn Filling

Stuffed Potatoes with Creamy Corn Filling

 This was another thing that I had made  the Lunch on Sunday. I am absolutely in love with the creamy corn Stuffing. It goes well with many dishes . I have previously used them in my first blog post Stuffed Pastry  and Stuffed Onions. Add some more mashed potatoes to the stuffing and it can be served on its own.
I have made these before too and it is tremendously loved. The recipe is a modified version of the recipe of Chef Sanjeev Kapoor. The changes I have made is removing the peel of the potatoes and increasing the baking time to get the golden colour.

Before  I start the recipe, Let me tell you a funny thing. I enabled the blog archive feature today, and noticed that I started the blog in Jan 23,  2011. And all this while I was thinking that it was in December.  So,I posted the 6th month anniversary post in 5 months only.!!! I seriously need some memory pills. :D


Ingredients

4 large Potatoes
2 tbsp Butter
2 tbsp All purpose flour[Maida]
1 1/2 cups Milk
1 cup Corn kernels, boiled
Salt to taste
4-5 Peppercorns, crushed
4 tablespoons Fresh cream
1/2 cup Cheese, grated [ I have used mozzarella]
2 tablespoons Fresh parsley, chopped


Preparation

1. Preheat oven to 200º C. 
2. Boil potatoes with skin so that it is cooked but not mushy.
3. When cooled, remove the peel ,halve lengthwise, scoop out the potatoes leaving thick shells. Keep aside.
4. Grate scooped out potatoes. Keep aside.
5. For the filling, heat butter in a pan, add refined flour and roast. Add milk gradually and cook stirring continuously. Cook for two minutes stirring continuously. Add boiled corn kernels, salt, half the crushed peppercorns and stir. Add grated potatoes to the corn mixture and mix. Add fresh cream, half the grated cheese and mix again. Add chopped parsley. 
6. Place the potato shells on a baking tray. Stuff them up with the filling. Sprinkle the remaining cheese and the remaining crushed peppercorns on the top.
7. Bake in the preheated oven at 200º C for 15-25 minutes or till the cheese turns golden. Serve hot.

Palak Matar Makai Tikki /Spinach Peas Corn Patties

I have been missing in action for almost a fortnight now.There have been some late nights at office lately and I have been also been pure lazy on the days when office was not that hectic. 
Before I share the recipe, I would like to thank all my readers and fellow bloggers for their lovely birthday wishes. :)  Your comments have made me forget all the lament that I did on my last post :))
This tikki was on my agenda for a long time since the time I saw them at Sanjeev Kapoor. Somehow one of the other ingredients were always missing whenever I wanted to make them, so I have kept it on hold. This weekend I ensured that I buy everything that was needed to make this. 



Ingredients
 1 large Potato, boiled and mashed 
1/2 cup Green peas, blanched
10 -12  Spinach leaves, blanched and chopped
1/2 cup Corn kernels, blanched
1/3 cup Cottage cheese (paneer), crumbled
1 Onion , chopped
 2 Green chillies, chopped
1 inch Ginger, chopped
Salt to taste
1/2 tsp Black pepper powder
1 tsp Roasted Cumin Powder
1/2 tsp Red chilli Powder
2-3 tbsp Cornflour/ corn starch
Oil  to shallow fry

Preparation

1. Heat  1 tsp oil in a pan. Add onion and green chillies and sauté for two minutes. Add peas and spinach and saute for 2 minutes.l.Let it cool and then coarsely grind in a mixture/grinder
2. In a bowl, Add peas and spinach mixture, mashed  potatoes,chopped ginger, salt, pepper powder,roasted cumin powder and half the cornflour and mix well. 
3. Coarsely grind blanched corn kernels in a mixture/grinder Add cottage cheese salt,red chili powder and mix. Add the remaining cornflour and mix.
4. Take a portion of the spinach-peas-potato mixture and shape into a flat and thick tikki. Using a cutter cut out a round from the center of the tikki . Take a little portion of the corn mixture and place it in the hole of the spinach-peas-potato tikki and press lightly.
5. Heat oil in another pan and fry the tikkis till golden on both the sides.
6. Serve hot !!

Linking this to Aipi and Priya's bookmarked event and Veggies/Fruit event of Priya and Reshmi 

Crushed Garlic Potatoes

I hope you all are not thinking that SinFoodie has gone back to her VeryVeryLazyGirl days. It is almost a week since I last posted. My entire house was chaotic due to the whitewash that lasted a week. Finally, yesterday it got over and I am back to the blog world again.   I had made these crushed potaoes more than a week back and have got time to post it only now. Here goes the recipe for crushed potatoes which can be served as a starter or as a side dish with grilled chicken/fish.
The recipe is inspired from here

Ingredients:
200 gms new baby potatoes - washed and cleaned
1 tbsp olive oil
1/2 tsp butter
Garlic cloves - 5-6 chopped
3/4 tsp Oregano
3/4 tsp Rosemary
1/2 tsp freshly ground pepper.
Salt to taste
Chili flakes
1 1/2 tsp coriander leaves
Water.

Preparation

1. Boil baby potatoes with skin  in salted water for 10 minutes. Drain it and wipe it dry.
2. With the back of spoon ,crush it. Toss with 1 tsp olive oil, salt to taste and mix well.
3. In a pan, heat remaining olive oil and butter. Add chopped garlic,crushed potatoes,oregano,rosemary,pepper,chilli flakes.
4. Cook till it browns. Add more salt if needed.Serve it topped with fresh coriander leaves. You can add chaat masala too. 

 
Linking  to Aipi and Priya's bookmarked event

Crispy Potato Rosti

Rosti is a swiss dish made of grated potatoes. And yes, It does taste like our own popular grated potatoes snack ,Haldiram's aloo bhujia , though this has more flavour due to the addition of various herbs. You can serve it as a snack or starter. The  recipe has been adapted from Coles Recipes and meal ideas

Ingredients 
[For 4-5 small size Rosti]
    2 medium large potatoes, peeled and grated
    1 tbsp chopped  spring onions
    1 tbsp all purpose flour
    1/4 tsp baking powder
    vegetable oil, to shallow fry

Preparation

1.  Squeeze grated potato to remove as much liquid as you can. Place the squeezed potato in a clean bowl.
2. Add spring onions and other herbs of your choice[ I added rosemary], and sift over flour and baking powder. Mix until combined. Add salt and pepper. Divide into 4-5 portions
3. Heat oil in a large frying pan. Drop a portion of mixture into pan and flatten slightly. Cook over medium heat for about 2-3 mins each side, or until golden brown and crisp. Repeat with remaining mixture. Do not turn  before 2-3 minutes otherwise it will break.
4. Drain on paper towel.Serve hot/warm with any dip of your choice.

I am sending this to Hearth and Soul hop.

I am sending this to US Masala: Bookmarked recipe every tuesday event

Hasselback Potatoes

Here comes the most sinfully gorgeous looking potatoes recipe.
I saw it the first time at Purplefoodie blog and since I didn't have the pesto ingredients at home, I searched for more recipes and finally came with this recipe.

Ingredients
Large potatoes - 2
Parsley -1 tbsp
Oregano-1 tbsp
Basil-1 tbsp
Garlic - 3-4 cloves thinly sliced
Butter - 2 tbsp,cut in small cubes
Lemon - 1
Olive Oil- 1tbsp

Preparation

1. Preheat Oven to 225C.
2. Clean the potatoes. Do not remove the skin.
3. Parboil the potatoes for 10-12 minutes.
4. Keeping the base intact,thinly slice the potatoes at regular intervals. Cut it in a see-saw manner.This would ensure that you are not cutting the base.
5. Put the potatoes on a baking dish. 
6. Push half of sliced garlic in the potato layers
7. Push small cubes of butter in each layer.
8. Melt some butter in a pan, Add remaining garlic pieces and all the herbs and stir well. 
9. Add lemon juice and lemon zest to the butter mixture
10. Pour this herbed butter on the potatoes making sure it goes inside the layers.
11. Sprinkle salt and olive oil.
12. Bake for 1 hour,10 minutes.
13. When it is done,pour the melted butter/oil  which is in the baking dish again over the potatoes and grill it for 3 minutes to make it crispy.
14. Serve It Hot!!