Punjabi Aloo Wadiyan

Wadiyan (also spelled Varian and Badiyan) are large balls of dried lentils, peculiar to the cuisine of the Punjab. They are sun dried spicy urad dal balls that serve to spice a dish and also to thicken the gravy. They are very spicy and each bite sends a burst of flavour to your tastebuds. They are also quite meaty in texture, and thus a good option for your non-vegetarian friends.

This dish cooks the wadi and potatoes in a tomato-onion-spiced gravy for a relative quick, definitely easy meal. Wadi go very well with potatoes, but can be cooked with other vegetables too. Today I have used a mixture of potatoes and sweet potatoes, or you can use butternut and potatoes. These mixtures are not really traditional, but work very well in the modern kitchen.

Because the wadi are extra spicy, not a lot of other spice is needed in the dish.

Similar dishes include Punjabi Wadi (Badi) and Vegetables, Aloo Baingan Wadiyan, and Mung Wadi.

Browse all of our Punjabi dishes, and all of our Potato recipes. Or explore our Early Spring dishes.

Continue reading “Punjabi Aloo Wadiyan”

Elizabeth David’s Potato Salad

We can’t go past a great potato salad, right? Being a country girl, potato salads were at every community and family gathering – chunks of potato with creamy home-made mayonnaise (from home-produced ingredients) and garden-fresh herbs.

Our salad today is a French Potato Salad recorded by Elizabeth David in French Provincial Cooking. The potatoes are cooked then sliced and liberally dressed with oil and vinegar. It is absolutely divine. The salad can also be dressed with a thin mayo if you are definitely the mayo-only-dressing for potato salads.

For this salad, use waxy varieties or potatoes as they hold their shape when cooked, for example:

  • Dutch varieties
  • Nicolas
  • Bintjes
  • Kipflers
  • Desiree Potatoes

Similar recipes include Simple Beautiful Potato Salad, Adult Only Potato Salad, and Crushed New Potatoes with Horseradish.

Browse all of our Potato Salads and all of our Potato recipes. Or explore our Mid Spring dishes.

Continue reading “Elizabeth David’s Potato Salad”

Barley and Vegetable Soup

In the midst of Autumn or Winter, on a foggy, drizzling day, there is nothing more perfect that a large bowl of Vegetable Soup. And if it has barley in it – even better.

Similar recipes include Turnips and Onions, Celeriac Soup with Mustard, Toppings for Soups, Barley and Lentils with Mushrooms, Minestrone with Pesto, Italian Barley and Vegetable Soup, and Thirteen Treasure Happiness Soup.

Continue reading “Barley and Vegetable Soup”

Tharuva – Crispy Fried Vegetables | Crispy Fried Potato Slices

Indian snacks, oh my. This is my take on a snack from Bihar and Jharkhand. Tharuva, or Tharua, are vegetables that are crispy fried. Plantain is commonly cooked this way. However, I have made this with potato, beetroot, melons and pumpkin. Harder vegetables I slice very thinly. Others can be cut into strips or cubes.

The vegetables are mixed in a slightly wet mix of rice flour and spices, then shallow or deep fried. Salt can be sprinkled over before serving. You will love them and will find them quite addictive.

Similar recipes include Cabbage Bondas, Vegetable Cutlets, Beetroot Vadai, and Crispy Fried Okra.

Browse all of our Potato recipes and Indian Snacks.

Continue reading “Tharuva – Crispy Fried Vegetables | Crispy Fried Potato Slices”

Rustic Potato and Chickpea Soup with Greens and Tahini

In times of stress, it is important to boost your immune system with healthy nourishing food. As winter approaches with its usual bevy of illnesses, it is good practice to do the same. I love to use turmeric at these times – other great spices that keep you healthy include powdered ginger and fresh garlic.

This soup came together one morning when I felt a strong need to nourish myself. It is tasty and the greatest ever welcome to the cold weather.

A couple of notes on the recipe. I used a soup base made by cooking green mung beans with some earthy, grounding spices until the beans were quite mushy. It is a trick I use a lot – most often I use mung beans, mung dal or toor dal. So healthy too.

I have included some Indian ingredients in the recipe – for example asafoetida. They are easily available at Indian shops.

Angostura Bitters and some acid – lemon juice or vinegar, or even a little tamarind or amchur – are great additions to liven and freshen the flavours of any soup. It counteracts any muddiness that comes from longer cooking. Add lemon or vinegar at the end of cooking. The others can be added during the cooking process. Angostura Bitters can be found in supermarkets and bottle shops.

Similar recipes include Chana Madra, Celeriac Soup with Mustard, Minestrone, Spinach Soup and Chickpea and Pasta Soup.

Browse all of our Soup recipes and all of our Chickpea Soups. Or explore our Early Autumn dishes.

Continue reading “Rustic Potato and Chickpea Soup with Greens and Tahini”

100 Vegetables: #32. Turbo Charge your Potato Dishes

We have a huge collection of recipes for you today. Which vegetable can be more ubiquitous than Potatoes? Fried or mashed, baked or roasted, salads or soups, street food, take away or home cooked – they make a daily occurrence at out tables.

Of course we have so many potato recipes. Take your time to browse this collection.

Similar articles include Loving Turnips, 50 Garlic Recipes, Favourite Winter Dishes.

Browse all of our Potato Recipes, and all of our Collections. Or explore our Late Winter recipes.

Continue reading “100 Vegetables: #32. Turbo Charge your Potato Dishes”

Eggplant, Potato and Tomato

I love a good brunch, right? Lazy mornings, catching up with friends, relaxed, easy, informal and chatty – untroubled, comfortable being. It’s a long meal that takes up a large chunk of the middle of the day. So very delightful with a touch of indulgence.

This is a lovely brunch dish. The sort that you can centre your brunch spread around. Everything else should come out of the fridge, cupboard or bakery: bread and real butter, home made jams, fresh coffee and full cream milk, fruit juice from the fruit in the trees in the garden, sliced fresh fruit or perhaps baked fruit, a few cheeses (including a blue with bite), overnight oats or bircher muesli, yoghurt and some buttery pastries. This, plus the weekend papers and some good gossip, is all you need to spend half a day in unadulterated bliss.

Of course, it also makes a great supper dish – I might make it on a cold Spring evening. Who doesn’t want something deep fried on a cold night?

There’s a fair bit of preparation involved in this but it is a stunning, unusual dish that you can easily get hooked on. There is also quite a bit of washing up!

This is an Ottolenghi dish of course – it takes a while to make and has 8 or 9 processes. He floats eggs on top of the fried vegetables – I use burrata, bocconcini or buffalo mozzarella. Actually the dish is somewhat similar to Mixed Vegetables with Green Chilli Oil, another dish from Ottolenghi.

This is a recipe from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that we don’t eat (e.g. eggs), and ones that are not readily available in our local area.

If you are keen to reduce the frying in this dish, bake the eggplant until cooked. There won’t be any loss of flavour. You could also bake the slices of potato.

I couldn’t make this dish look nice, but boy, the combination of potato, tahini sauce, eggplant and tomato is so. very. good.

Similar dishes include Sweet and Sour Leeks with Burrata, Slow Cooked Tomato Chickpeas with Burrata, and Purslane Salad with Burrata.

Browse all of our Brunch and Breakfast dishes, and all of our Ottolenghi dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Spring recipes.

Continue reading “Eggplant, Potato and Tomato”

Collection: Spice Up your Potato Dishes

Potatoes form a huge part of the Cuisines of India and today we bring you a collection of mainly Indian, spicy potato recipes. From snacks to soups to main dishes, you will enjoy every one!

Similar articles include Loving Turnips, Our Collection of Dips and Spreads, and 50 Garlic Recipes.

Browse all of our Potato Recipes, and all of our Collections. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

Continue reading “Collection: Spice Up your Potato Dishes”

Collection: Spicy Potato Dishes from India

India has such classic dishes featuring potato, and each one is full of flavour and delicious. Wet or dry, snacks or main dishes, diced or mashed, each one is very special. Enjoy our 20 potato dishes from India.

Similar articles include 50 Garlic Recipes, Favourite Winter Dishes, and Very Special Turmeric Recipes.

Browse all of our Fennel Recipes, and all of our Collections. Or explore our Mid Autumn recipes.

Continue reading “Collection: Spicy Potato Dishes from India”

Kashmiri Dum Aloo

Dum Aloo, the Kashmiri version, is a dish of baby potatoes in a spicy yoghurt based sauce. There are many variations of Dum Aloo including a Pubjabi one, a Bengali version and restaurant style recipes. There is a lovely flavour to this version which comes from the beautiful warming spices – ginger powder, fennel powder and Kashmiri red chilli powder.

For this dish, look for waxy potatoes which hold together better when cooked. Note that in Australia, new potatoes are not a variety, just potatoes that have been harvested early while the skins are still tender and papery. White or yellow-fleshed, these very young potatoes tend to waxiness and should be cooked soon after buying because they deteriorate quickly.

Similar dishes include Aloo Matar, Potato Fry, and Aloo in Aloo.

Browse all of our Potato Curries and all of our Kashmiri dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

Continue reading “Kashmiri Dum Aloo”