 |
| Potato Chat With Radish Salad & Green Chutney |
Roasted potato starters are a treat for the eyes as well as the palate! And Very Yummy without extraneous calories to make one feel guilty to boot. These are so good, I make a meal of them just like baked potatoes!
Make the salads and the roasted potatoes a day ahead; then heat the potatoes to serve when you are ready. Also, if it is too much to make all three of the salads, make the one you like. Roasted potato chat is an adaptation of Sheelu's recipe. Simply superb!
Some radishes (both daikon and regular) tend to be a bit spicy; the lemon, salt and spices tone it down. Sometimes I like to add either fresh turnips or Jicama to the radishes to tone it down for those who prefer a milder salad. Sheelu added a little chat masala to the mooli (radish) salad also. Any leftover salad may be served with other meals.
Chat Masala is a mixture of spices and salts used to sprinkle on fruit and veggie salads; it is readily available in Indian markets. Daikon radish is called "Mooli" in Hindi and is available in most markets as well as Indian markets.
Although small potatoes are preferred, slices of large potatoes will work also.
Ingredients:
1 lb Baby potatoes, any kind
1 t Extra Virgin Olive Oil
Sea salt and freshly ground black pepper
Chat Masala to taste
Salads:
1/2 lb each Beets and Radish - regular or daikon (or Turnips or Jicama)
2-3 Limes/lemons
Sea salt to taste
1/2 small Red Onion, finely chopped
1 small bunch Cilantro, finely chopped
Freshly ground black pepper to taste
1 recipe Carrot Salad, to serve
Green and Sweet chutneys to serve
Method:
Wash and dry the potatoes; trim them if necessary and place in a rimmed baking pan.
Add the oil, salt and pepper and stir to coat well.
Bake at 425 F for about 30 minutes or until potatoes are cooked.
Remove from the over and let cool a little in the pan; when cool enough to handle, flatten each gently but firmly without breaking up. If using large potato slices, no need for smashing.
Sprinkle with Chat Masala to taste on both sides.
Roast for 15 more minutes until lightly browned.
Meanwhile,
Prepare the salads: grate each of the veggies and place them in their own bowls; for those who find daikon/radishes too strong, add/use turnips, Jicama, or a combination.
Add finely chopped cilantro, salt, pepper, and lime/lemon juice to taste to each of the salads.
To the beet salad, add the chopped onions and mix well.
Arrange the bowls of the three salads, i.e, carrot, beet and daikon on a large platter and surround with the warm potatoes. Mound a spoonful of one of the salads on top of the potatoes and top with a drizzle of green and/or sweet chutneys. This is a do-it-yourself dish - each diner can top theirs according to taste.
Eat immediately. Enjoy!!
1 recipe Carrot Salad, to serve
Green and Sweet chutneys to serve
Method:
Wash and dry the potatoes; trim them if necessary and place in a rimmed baking pan.
Add the oil, salt and pepper and stir to coat well.
Bake at 425 F for about 30 minutes or until potatoes are cooked.
Remove from the over and let cool a little in the pan; when cool enough to handle, flatten each gently but firmly without breaking up. If using large potato slices, no need for smashing.
Sprinkle with Chat Masala to taste on both sides.
Roast for 15 more minutes until lightly browned.
Meanwhile,
Prepare the salads: grate each of the veggies and place them in their own bowls; for those who find daikon/radishes too strong, add/use turnips, Jicama, or a combination.
Add finely chopped cilantro, salt, pepper, and lime/lemon juice to taste to each of the salads.
To the beet salad, add the chopped onions and mix well.
Arrange the bowls of the three salads, i.e, carrot, beet and daikon on a large platter and surround with the warm potatoes. Mound a spoonful of one of the salads on top of the potatoes and top with a drizzle of green and/or sweet chutneys. This is a do-it-yourself dish - each diner can top theirs according to taste.
Eat immediately. Enjoy!!
No comments:
Post a Comment