Pan Sautéed Potatoes With Chives

A good friend of mine had an overabundance of chives in her garden and was kind enough to give me some of these fresh, crisp and bright green chives.

Chives (these look like slim spring onions) are mild, onion-flavored herb with deep green hollow leaves. They aid in digestion and have high levels of vitamin A and C. When added to the diet on a regular basis, they can also help reduce blood cholesterol levels.

One very simple dish that you just cannot go wrong with is potatoes with chives. I have kept the flavors very simple so that you can just  savor the potatoes with crunchy delicate onion flavored chives.

Ingredients

• 4 medium red potatoes
• 2 teaspoons Paprika
• 2 tablespoon oil
• Half cup chopped chives
• Salt to taste

Method

• Wash the red potatoes thoroughly and cut into 1 inch thick wedges
• Place a nonstick pan over medium-high heat and add oil
• Add the potatoes, salt, paprika and cook, turning occasionally until it gets a golden brown color on both sides (around 10 min)

• Then cook covered with a lid for 5 min, or until tender from inside
• Add chopped chives and toss (Note: Chives should be added towards the very end to retain flavor and vitamin content)
• Sprinkle more green chives before serving

Best eaten as soon as they are out of the pan … Hot and crisp! They will disappear in no time!

(The picture above is being submitted to the Click:Stacks event by Jugalbandi)

Also sending this to BSI:Potatoes which is currently being hosted at Chez What?

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I am also so happy to receive this lovely award from Kalaivani. Thanks for your encouragement and appreciation!

I would like to pass this award to these enthusiastic new bloggers…Dolon, Vidya, Chakhlere, Shuba, Subhie, Sangi, Avisha, Parita, Jaya and Lata.

Thanks to all my fellow bloggers who have been encouraging me with all these lovely comments!

Rose Infused Watermelon Granita

What can possibly be more relaxing in summer than a cold refreshing granita!  Granitas are tiny flavored ice flakes made by freezing a mixture of sugar, water, and  flavorings (usually fruit), and scraping it as the ice crystals form. Low in calories and fat, you can easily satisfy your sweet tooth without guilt ! At the same time it is fun for the kids to help with and enjoy eating.

This simple granita uses watermelon - an icon of summertime. Addition of rose water (a clear, aromatic, sweet tasting liquid, distilled from fresh rose petals) takes it to the next level by not only enhancing the flavor of watermelon, but also adding a fragrant touch.

Ingredients (serves 4)

• 4 cups watermelon
• 4 tablespoons sugar
• 2 teaspoons rose water

Method

• Puree all the above ingredients in a blender or food processor
• Pour in a shallow pan, cover with a plastic wrap, and freeze until it just gets icy at the edges (around 30 min). Stir the mixture thoroughly scraping with a fork to break the ice
• Check the mixture every hour. When it begins to freeze, scrape it again with a fork breaking the frozen parts. Granita is ready when the mixture is completely frozen into small granular ice crystals (around 4-5 hrs)
• To serve, scrape some granita into pre-chilled glasses and top with watermelon slice, and organic rose petals.

A perfect summer cooler sure to perk you up on a hot day!

Spicy Paneer Quesadillas

Quesadilla is a Mexican snack made from cheese and other ingredients folded in a
tortilla and then cooked. It is quick, and so versatile that you can put almost
anything you like into it. Here is a variation on the classic Mexican Quesadilla with Indian cheese – Paneer – as the main ingredient. The thought of succulent cubes of paneer marinated in spicy tandoori paste, and wrapped in a tortilla shell sounded so appetizing …I decided to give it a try!

Ingredients ( serves 3-4)

• 4 Corn (or flour) tortillas
• 1/2 lb Paneer
• 1 small Green Bell Pepper cut into small strips
• 1 small onion cut into thin slices
• 2 tablespoons Tandoori masala ( or to taste )
• 4 tablespoons Yogurt
• 8 oz grated mild cheddar cheese (or Mexican 4 cheese )
• 2 tablespoons oil
• Salt ( to taste )

Recipe

• Mix tandoori masala and salt in yogurt to make a smooth paste.
  Set aside 1 tablespoon of the marinade for later
• Cut paneer in small cubes and marinate in the above mixture for at least an hour
• Heat a small amount of oil in a non stick skillet over medium heat. Put the marinated paneer pieces. Cook till they are slightly brown on both sides. Set aside
• Now add another tablespoon of oil in the skillet. Saute the onions and  bell peppers,
  stirring occasionally, until onions are translucent and bell peppers are just tender.
  Mix the marinade which was set aside, and saute again for a minute.
  Mix the cooked paneer pieces, and the tortilla filling is now ready.

 

• With skillet over medium heat, add a little oil. Place a tortilla on the skillet.
  Put desired amount of grated cheese on half side of tortilla, then the filling,
  and some more cheese.
• Fold the tortilla in a half moon shape. Flip the quesadilla when it is lightly browned on the bottom. Then cook the other side until it is browned and the cheese inside is melted.
• Let the quesadilla cool a bit, and then cut in another half to form a wedge.

Enjoy Spicy Paneer Quesadilla served with tomato-onion Kachumber ( finely chopped tomato and onion with lemon juice )