Saturday, May 30, 2009

Stuffed Tandoori Aloo

  1. Big Russet Potatoes - 4
  2. Green Peas - 2 tbsp
  3. Finely Chopped Red Onion - 3 tbsp
  4. Serrano Chilli - 1
  5. Mozzarella Cheese - 6 tbsp
  6. Coriander Leaves - 1 bunch
  7. Turmeric - 1 pinch
  8. Garam masala - 1/2 tsp
  9. Chilli Powder - 1/2 tsp
  10. Garlic - 4/5
  11. Ginger - 1 tbsp
  12. Amchoor Powder - 1 tsp
  13. Chilli Powder - 1 tbsp
  14. Tandoori Masala - 1 tbsp
  15. Oil - 2 tbsp (Olive/Vegetable/Canola)
  16. Salt - To Taste
  17. Cashew - 6 to 8
  18. Raisins - 1 tbsp
Before Baking...

  1. Clean the Russet potatoes well in cold running water. Then, steam the potatoes with water and salt for like 5 minutes. You can 0it (or) put it in a cooker
  2. When its done, peel the skin and cut the potatoes into two, length wise. Scoop the inner portion of the potatoes slowly with a spoon so that the scooped potatoes look like a small boat (Lousy example, I know, but for the lack of a better explanation, I had to do it!)
  3. Don't throw away the scrap that you've scooped, we're going to need that for the filling
  4. For marinating, grind the ginger, garlic, amchoor powder, chilli powder, tandoori masala, oil, a pinch of salt and a little bit of water in a blender. Take the cut & scooped pieces of potatoes and apply the above ground mixture on all sides of the potatoes. Set it aside for a few minutes
  5. For the filling, take a bowl and put the scrapped potatoes, green peas, red onions, serrano chilli (chopped), mozzarella cheese (3 tbsp), Turmeric, Garam Masala, Chilli Powder, a pinch of salt and mix it really well. If you want to add little bit of hot water, please do, so that it'll jell better
  6. Now, take the marinated potatoes and put the hollow portion with the filling you've prepared in #5 above. Be a little generous when you fill it
  7. When you're done with the stuffing, lay the potatoes in a baking dish neatly. Garnish each filled potato with finely chopped cashew, raisins and mozzarella cheese
  8. When you're done garnishing, shove it in the oven which is presumed to be preheated at 400F and ready!
  9. It takes anywhere from 20-30 minutes depending on the oven, so, after 20~ minutes, keep looking to see if they're done or not
  10. Serve it with Tomato Ketchup (or) Green Chutney (the kind you get in a chaat shop)
PS: The 'After Baking...' picture is not here because we ate the potatoes when they were done. Yup! the usual ஆர்வ கோளாறு!

1 comment:

Anonymous said...

mouth is watering...just looking at it.