Potato recipes - page 14

I was very tired after work a couple of days back. As I reached out for a pepsi for that much needed caffeine induced energy boost, my husband asked me in surprise, "Arent you giving up pepsi this lent?". Grrr !!! I usually do not drink soft drinks during

Poori is really a big fare at home as I make it very rare might be once in 3-4 months.So,when I make it we enjoy it to the fullest extent with out bothering about those extra calories.Poori is again a very versatile Indian bread which is paired wi

This is a fairly Spicy and yummy starter which I had experimented the other day...I just loved it cause I really was craving to have something v spicy so I did cook according to my taste-buds...so try this and love it as my family did :) Ingredien

Ingredients Dosa batter 1cup Paneer (grated) 3/4 cup Potato 2 no.s Pepper 1 tsp(freshly grounded) Jeera/cumin seeds 1/4 tsp chilli powder 1/4 tsp Garlic 1 clove(finely chopped) Onion l no.(finely chopped) Tomato ha

Ingredients Boiled Potatoes 4-5 no.s Onion 1no.(chopped) Garlic 2 cloves (minced) Curry leaves few Mustard seeds 1/2 tsp Fennel seeds 1/4 tsp Channa dal 1 tbsp Chilli powder 1/2 tsp Curry powder 1/2 tsp Salt as n

Hi everyone! Trish here, from Pink Preppy Lilly Lover . I'm channelling my inner-Giada today, wait until you see what we have in store for you! (Curly pony tail, pink sweater, and a big pot of pasta...that's my kind of girl!) I wa

My husband is getting into a bad habit nowadays. The one who scowled at eating snacks of any kind (except the super healthy types), he has started demanding for evening snacks when he gets home from work. And not any snacks he needs the fresh from th

If you can get fresh anchovies, called gavros in Greek, forget those canned, salty ones and you must definitely try this dish. Gavros is one of my favourite small fishes because it is not only cheap but it also tastes good and of course a good source

Time for more man friendly food. The Husband is a huge fan of anything in a flaky pie crust so when I offered to make this particular recipe he was rather pleased. This recipe comes from Racheal Ray's magazine , although I made quite a few modifications