Potato Pumpkin Gratin

Sometimes we all pass through those phases when we try something and love it then we  can't help going on and on with similar new things.

For me it was pumpkin and baked dishes. I was obsessed with pumpkin after trying this amazing pumpkin soup that i blogged about. And then kept looking for what else can i do with it. I ended up coming through some recipes but most of them using sweet potato. But i decided i am just going to make it the way i find okey. To be true it was more like with whatever i had in pantry.  

Dear hubby is a big fan of baked dishes and so i am always in search of something nice and inspiring to bake. This is what i ended up baking one day and total thumbs up. 

The best things about it is it is really easy and simple to prepare and doesn't even require you to go grocery for the lots of ingredients. 

It is basically simple layers of slices of potatoes, of pumpkin with cheese spread in between. Aah and not to forget creamy sauce on the top. 

Potato Pumpkin Gratin

Let's collect the ingredients : 

1/2 peeled pumpkin, sliced thinly

3-4  peeled potatoes, sliced thinly

black pepper or cayne pepper if you like it,

1 1/2 cups shredded Gruyère cheese or any other cheese of your preference.

salt to taste

For the sauce:

1 1/2 cups heavy cream

2 large cloves of garlic, minced or cut finely.

1 1/2 teaspoons fresh thyme leaves

Let's start assembling and baking:

1. Preheat oven to 200°C (400°F)

2. Meanwhile, In a small saucepan add the cream, garlic and thyme and heat for sometime to absorb garlic flavour into the cream.

Steps - Potato Pumpkin Gratin in progress.

3. Butter a baking dish. 
4. Place a layer of thinly sliced potatoes on the bottom of baking dish.

5. Add salt, pepper and a small amount of cheese on top.

7. Place a layer of pumpkin on top of that potato layer. 

8. Add salt, pepper and a small amount of cheese on top.

9. Repeat the steps one more time with potato - pumpkin layers. 

10. Pour the creamy sauce over the potatoes and cheese.

11. Add final layer of cheese. Cover with foil and bake for 40 minutes.

12. Uncover and cook about another 30 minutes until done.

Potato Pumpkin Gratin, ready to savor. 

Your Potato Pumpkin Gratin is ready to savor. Enjoy ! :-)

Muhammara Dip

Muhammara - Spicy Red Pepper Dip

This recipe is in the draft since my last post.

I used this Dip with Vegetarian Berber Pizza - Medfouna, it went together fantastic !

Muhammara is a slightly spicy red pepper dip. It is easy to make and can be served with toasted pita bread or fresh veggies.

Original recipe calls for more Olive oil, but i just can't bring myself to use too much oil in any recipe whether it's olive oil or normal cooking oil / butter !

Let's collect ingredients:

2 Red Capsicum / Bell Peppers

1 Yellow Onion

3 tbsp Olive Oil

4 tbsp breadcrumbs

3/4 cup walnuts, crushed

1 1/2 tbsp red chilli powder

1/4 tsp cumin

Let's make Muhammara Dip: 

1. Preheat the oven at 175 degree C. Place whole red peppers on greased baking sheet, roast then for about 10-12 minutes turning approx every 4 mins.

2. Mix breadcrumbs in food processor with 2-3 tbsp cold water and blend them to make a puree. 

3. In a small pan, saute onion until lightly browned and add this sauted onions and olive oil to food processor with puree.

4. Remove capsicum from oven and peel off skin. Cut them into pieces, removing the seeds. Add them to breadcrumb mixture in food processor.

5. Blend the mixture to a dip consistency.

6. Add remaining ingredients and blend, adding olive oil as needed.

Serve as a dip with Pita bread wedges, kebabs or veggies ! 

Enjoy !!

Chili Gobi ( Chili Cauliflower)

This is one of the favorites, similar to Gobi Manchurian but spicier and without gravy.

Let's collect Ingredients:
Ingredients -1
2 pinch Salt
1 no Cauliflower (whole, florets separated)
¼ tsp White vinegar
5 cup Water

Ingredients -2
5 tbsp Maida (refined wheat flour)
5 tbsp Corn flour (white)
2 pinch Ajinomoto
¼ tsp Turmeric powder
¼ tsp Red chili powder
½ tsp Coriander powder
½ tsp Salt
1 tsp Soy sauce
1 tsp Chili sauce
¾ tsp Ginger garlic paste
2 pinch food color (red)
2 pinch Black pepper powder
1 cup Onions (roughly chopped, optional)

Ingredients -3
3 Onions (big dices)
6 Green chili (slit open)
½ tsp Ginger (finely minced)
½ tsp Garlic (finely minced)
2 tsp Red chili sauce (for sautéing)
4 stks Spring onions (chopped finely)
4 stks Coriander leaves (chopped)
2 pinch Ajinomoto
Salt to taste
Oil for deep frying
2 tbsp Oil (for sautéing)
1 Capsicum (optional)

Let's prepare Chili Gobi:

1. Blanch the Cauliflower:
- Separate the florets wash them thoroughly and keep aside.

- Bring water to a boil, add salt and vinegar (Ingredients: 1), drench the cauliflower in the boiling water and let stay for 3-4 minutes.

- Put off the heat, drain all the water and pat dry the cauliflower in a clean kitchen towel and keep aside.

2. Prepare Batter for deep frying:

- Combine Maida, corn flour, salt, ajinomoto, turmeric powder, red chili powder, coriander powder, black pepper powder, food color, ginger garlic paste, soy sauce and red chili sauce. (Ingredients: 2)

- Add the steamed cauliflower and coat, steamed cauliflower will release water and the sauce will add little to make it a thick paste like batter.

- Keep tossing the cauliflower florets until you get a thick batter. Heat oil and deep fry until crispy on outside.

- When done, drain excess oil in a paper towel and keep aside.

- After frying all the cauliflower florets, if you are still left with some batter, add some roughly chopped onions in the leftover batter fry it and add them along with fried cauliflower. This way you increase the quantity and it also adds up to the taste. (Optional)

3. Final assembling:

- Heat oil; fry the slit open green chilies along with diced onions, chopped ginger and garlic over medium flame to make them slightly brown. (Chopped capsicum can be added at this stage, but optional, helps in increasing the quantity)

- Now add the fried cauliflower and onion dipping along with red chili sauce*, ajinomotto, salt and green spring onions.

- Fry over low flame till rolls up to a dry fry. (Approx 6-7 minutes).

- Switch off and garnish with chopped coriander leaves. Serve as an appetizer or side dish.

Tips:

- This is very spicy dish, Spice level can be adjusted by cutting down on the chili.

- Adding vinegar while steaming will keep the flavor and color of cauliflower intact. Arrest the unpleasant sulphur smell and yellow coloring.

- While frying the cauliflower, Sample a piece first to check if oil is ready. If the temperature is too hot, it will become brown, low temperature will separate the cauliflower and batter. Right temperature will turn florets crispy on outside and slightly soft on inside.

- Ajinomotto and food color gives it restaurant quality, people who are very conscious about health can avoid making this dish as excluding them totally will result in bland cauliflower curry.

- * NO tomato sauce/ ketchup or tomato related items. Red chili sauce includes chili paste, salt, sugar and vinegar. Use these if you cannot find the readymade sauce.

Serving: 3 to 4 Adults (approx)

Stuffed Jalapano Peppers / Mirchi Pakoda

I love stuffed vegetables and stuffed Jalapanos is such an exotic combination, i just love them ! :)

Let's collect Ingredients:

4-5 Big Jalapenos
Oil for deep frying

Basic Batter:

1&1/2 cups Gram flour (Besan)
1/2 tsp paprika
A pinch baking soda
Salt to taste
3/4 to 1 cup water

Potato Filling:

2-3 Potatoes, boiled
1 tsp Cumin seeds
1/2 tsp ginger, grated
1/2 tsp garlic, grated
1/2 tsp Green chilly, crushed*
1/2 tbsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp garam Masala
1 1/2 tsp sugar
1 tsp amchur (mango Powder)
2 tbsp Gram Flour
Salt to taste
1 tbsp oil

Let's prepare Potato filling first:

1. Mash the potatoes well.
2. Heat oil in a saucepan.
3. Add Cumin Seeds, let them splutter.
4. Add Gram flour, ginger, garlic. and chilly paste*.
5. Quickly add all the dry spices and turn off the gas.
6. Mix this with the Potatoes and Mix well and keep aside.

Let's assemble the Pakodas:

1. Wash the Jalapenos well and dry them.
2. Slit them length wise making sure not to cut it in half.
3. Remove some or all the seeds from inside. (This is optional, if you can take the heat then skip this step, I removed all the seeds as we don't eat that spicy)
4. Fill each jalapeno with the Potato filling and keep aside.

Let's prepare the Batter for Pakodas:

1. Mix salt, paprika, coriander leaves together in a bowl.
2. Add the baking soda in 1/2 cup of water and mix well.
3. Add this 1/2 cup of water with the soda to the besan mix.
4. Mix in the rest of the water to make a smooth batter. The batter should be thick enough to coat the jalapenos. Make sure not to make it too liquid-like / runny.

Let’s start cooking:

1. Heat the oil for deep frying.
2. Once hot add about 1 tbsp of the hot oil to the batter and mix the batter well.
3. Take the Jalapeno, dip in the batter, coat well.
4. Slowly drop it in the hot oil, and fry it on medium temperature, to make the sure it’s cooked through inside.
5. Once it is golden brown in color, remove and drain on paper to remove excess oil.

Tips:

You can also add the chopped onions and fresh coriander leaves in Potato filling if you like, I didn't.
Make the Batter just before you are starting to fry them.

*You can skip adding chilies in Potato filling if you think variety of Jalapenos you have are very spicy, you can play around with the dry masalas to suit your taste.