July 20, 2016

Patal pohyacha chivda | Thin Flattened Rice Chivda | Maharashtrian Recipes

Thin Poha Chivda or Patal pohyacha chivda (Thin Poha Chivda) was on my to-do list the moment I decided it was going to be Maharashtrian Region featured this week on BM. However, it kept slipping my mind to buy Thin Poha every time I went to the grocery store. 

My elder one prefers to carry some light snacks along with some fruits for her short break so yesterday morning she asked me if there was chivda or Murukku (Chakli) to carry to school. 

And there it was : a great reminder to make them !! I made both of them. 

Murukku will feature sometime soon, for now lets stick to Patal pohyacha chivda (Thin Poha Chivda)

I have a Microwave version of Chivda (with Thick Poha) and a deep fried version too. But this version apparently made for Diwali by most Maharashtrian homes. 

All 3 versions are perfect for anytime snacking and especially for monsoons :-) 

A book, a cup of tea and Chivda - a match made in heaven :-)) Sending this to my event + giveaway MonsoonMojo2 as well as BM 66

Hope you enjoyed this week's series with Healthy Missal Pav and Dhadpe Pohe

Garlic is also added to this, but I didnt have any and mom & me are not great fans of garlic, but if you love them, please do go ahead and add them.

Patal pohyacha chivda (Thin Poha Chivda) - Vegan & GF Maharashtrian snack made of pounded rice




Prep time : 10 mins, Cook time : 10 mins, Makes : approx 200 gms of snack


Ingredients:
  • Patla poha / Thin Poha / Nylon Poha - 1 cup (200 gms)
  • Oil - 2 TBSP
  • Salt - to taste
  • Powdered Sugar - 1 TBSP
  • Dry coriander seeds - 1/2 tsp
Tempering:
  • Mustard seeds - 1 tsp
  • Jeera / Cumin seeds - 1/2 tsp
  • Hing / asafoetida - 1/8 tsp (opt.)
  • Garlic - 3 pods (opt.) - I didnt add
  • Dalia / fried gram / pottu kadalai - 1/4 cup
  • Peanuts - 1/4 cup
  • Curry leaves - few
  • Turmeric - 1/2 tsp
  • Red chilli powder - 1 tsp (adjust spice)
  • Red chillies - broken into 1/3 - 2 to 3 (opt.)

Method (step by step pics above)

  1. Dry roast coriander seeds in a pan, and pound them in a pestle-mortar to a coarse texture.
  2. In a pan, heat Oil, add all the temperings one by one. Add the crushed coriander and fry for 30 seconds to release aroma. 
  3. If adding garlic, saute the garlic for 2-3 mins in oil before adding any other tempering till the raw smell disappears, and then proceed with above step.
  4. Once the peanuts roast well, turn off the stove.
  5. Add the thin poha in batches and mix thoroughly to ensure the tempering is uniformly mixed in. The poha should not be warmed at this stage else it will shrivel. Just ensure it turns warm and crispy.
  6. While still warm, add the powdered sugar and mix again. 
  7. Store in airtight containers and serve. 


July 19, 2016

Healthy Missal Pav | Maharashtrian Recipes | #vegan and #GF dish

Missal Pav is another of my favourite snacks in Maharashtrian Cuisine. We usually make Moongachi Usal or Safed Vatanyacha Usal. Both Usal and Missal are served with Pav (bread roll) in most Zunkar Bhakri Kendras (roadside eateries) sprinkled across Maharashtra and is a very popular street food.

Today's dish with mixed lentils is a very filling snack and I got this from a neighbour friend and thankfully could record it in my recipe diary. Its mildly spicy and also has way less oil than the original dish sold in eateries, but there's absolutely no compromise in taste. 

My elder one who's not a fan of Missal asked for a second helping. Its quite a filling snack along with Pav (dinner rolls) and we skipped the dinner that day after eating this. The spicy snack is perfect for the rainy days here :) 

Do give it a shot and let me know how you liked it. 

Sending this to my event + giveaway MonsoonMojo2 & also to MLLA #97 hosted on my blogMLLA is a highly successful event managed by Lisa, and the brainchild of Susan.


Prep time : 15 mins + 8 hours soaking time + 30 mins cooking time
Serves : 3-4
Spice level : medium-high

Maharashtrian snack - Missal Pav (Gluten Free + Vegan dish)


Ingredients:
  • Mixed Lentils - 200 gms (I used a mix of green gram, dry green peas, Matki and horse gram)
  • Salt - to taste
  • Oil -3 TBSP
  • Green chillies - 2 nos
  • Onions - 1 large (or 2 medium)
  • Cooked & Mashed potato - 1 medium
  • Shahjeera - 1 tsp
  • Ginger garlic paste - 1 tsp
  • Garnish : lemon juice, Farsaan (spicy deep fried fritters), minced onions
  • Jaggery - 1 tsp
Spice powder:
  • Red chillies - 3 nos ( Kashmiri Variety)
  • Red chillies-  2 nos (hot / spicy variety)
  • Coriander seeds - 2 TBSP
  • poppy seeds - 1/2 tsp
  • Cloves - 3 whole
  • Cumin Seeds - 1 TBSP
  • Shredded Coconut - 3 TBSP (I used dry coconut)
  • Cinnamon - 1/2 inch stick
  • Pepper - 4 to 6 nos (adjust spice)
  • Fennel Seeds - 1/2 tsp
  • oil - 1 TBSP


Method:
Soak the mixed lentils for 6-8 hours, drain the water and pressure cook for 6-7 mins with little salt till soft but not mushy. Drain the cooked water, and retain 1 cup of this water aside.

To prepare the Spice powder:
Heat 1 TBSP oil, except dry coconut, fry all ingredients on very low flame one by one till fragrance comes out. Switch off, add the dry coconut and fry for 30 seconds. Cool in a flat plate and powder to a smooth powder. We shall be using only 1/2 of this powder for this recipe.

To make the Missal: 
In a deep bottomed pan (iron works best), heat oil. Add the shahjeera, onions, chopped green chillies, fry well. Add the ginger garlic paste and fry further till the raw smell disappears. Add half of the spice powder, and saute till the oil separates. Now add 1/2 cup water from the cooked lentils and add the salt. Let it simmer for 5-6 mins. Add the cooked lentils, Mashed potato and add the remaining lentil water and let it simmer slow for 7-8 mins. Serve hot ! 

To serve: 
Take 2 ladles of the Missal, top with chopped onions, lemon juice, farsaan and serve immediately as is or with Pav (dinner rolls). It tastes equally great with Bread slices , roti or even Poori :-))







July 18, 2016

Dadpe Pohe | Maharashtrian recipes

This week, we shall see some treats for regional theme from Maharashtra. Having lived here for close to a decade and a half, our breakfast and snacks are no doubt influenced by the local cuisine. A melting pot like Mumbai offers virtually every cuisine there's out there, but Maharashtrian,Gujarati & Rajasthani meals are our family favourites.

Yes, we do love our Idli / Dosa / Upma / Pongal for breakfast, but Poha stands out as a great choice for weekday breakfast or snacks. Such a versatile ingredient, there are umpteen dishes that can be made.

Today's dish is a quick to make, yet utterly delicious Dadpe Pohe. Almost (well, almost) no-cook makes this fuss free Poha a great snacks at 4pm to fill in between Lunch and Dinner. I know lots of families who prefer this for breakfast too !

Lets get to the recipe then. Adapted from here..


Quick Dadpe Poha - a vegetarian,vegan and GF dish - perfect for breakfast or an evening snack

Prep time : 10 mins, Cook time : 10 mins, Serves : 3

Ingredients:

  • Thin Poha / thin flattened rice / Aval - 3/4 cup* 
  • Oil - 2 TBSP
  • Grate Fresh / Frozen Coconut - 1/4 cup
  • Salt - to taste
  • Lemon juice - 1 TBSP
  • Coriander leaves - for garnish

Tempering:

  • Mustard seeds - 1 tsp
  • Jeera / Cumin seeds - 1/2 tsp
  • Hing (Asafoetida) - skip for a GF version
  • Turmeric - 1/2 tsp
  • green chillies (3 nos)
  • Roasted peanuts - a handful (reserve a few for topping)
  • curry leaves - few
  • onion (1 medium) - finely chopped

*use only thin variety Poha for this recipe


Method:

  1. Grind the coconut with 3/4 cup water to a thick paste and keep aside. I added a handful of almonds & 1 green chillies for a spicier and nutty taste.
  2. In a pan, add oil. Splutter the mustard seeds, Jeera, add the turmeric, hing, curry leaves, green chillies, peanuts, and onions. Saute well till onions turn translucent. Add salt and mix well.
  3. In a large bowl, add the thin Poha, add the sauteed onions, and mix well. Now add the ground coconut paste, lemon juice and mix well really well. Cover and keep aside for 15 mins.
  4. The flavours will be absorbed well into the poha. Check for salt and spices.
  5. Serve immediately topped with coriander leaves, few roasted peanuts and grated coconut & lemon (both opt.)



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66



  

July 17, 2016

Celebrating National Ice Cream Day with #MomentsOfIndulgence

Who doesnt like Ice Cream ?? I mean, who doesnt ?? well, save for a few, none ! 

I was pleasantly surprised to be given a hamper of two flavours of London Dairy Ice Cream this weekend for a product promo to celebrate National Ice Cream Day - 


It sure did pep up a rather sullen, rain-swamped weekend with two lovely flavours - Praline Cream & Cookie Cream which the kids loved and this created #SpecialMoments with the Family. 

Thank you so much for this.


A neatly packed thermocol insulated hamper arrived at my doorstep late last evening. The insulation definitely prevented it from melting ! Thats a Neat Idea. I would be sure to pack one along on the next road trip we take :)


The kids couldnt wait for the photoshoot to be over and indulge in some creamy delight. 

And while the #Mostfavouriteflavour is Belgian Chocolate which unfortunately didn't figure in the hamper, the second best prize went to Praline & Cream. 



Thanks to  for a delight that made our weekend more memorable :)


PS : This is not a paid product review. The pictures are of the author. The products supplied were from London Dairy Ice Cream


July 12, 2016

Eggless Banana Chocochip Bread with Cranberries and Coconut Sugar for #Breadbakers

This month for Breadbakers, Mayuri chose natural sweeteners (like maple syrup, honey, blackstrap molasses, dates, banana puree, coconut sugar, balsamic glaze, brown sugar syrup, real fruit jam made without any sugar, stevia, palm jaggery). I was very keen to participate in this coz as a family, we have been pretty successful in cutting down refined products (both refined flour and sugar) in most of the cooking / baking at home, while even going sugar free for our everyday coffee / tea / mock tails.


Natural sweeteners are such a delight to work with, and I was happy to use my batch of cranberries along with Coconut sugar that the husband so lovingly lugged back from NYC last month. It was the first ever bake with coconut sugar, and we loved the nuttiness that this sugar provided without adding guilt to the indulgence.


The quick bread keeps well on the countertop for 2-3 days (if it lasts that long!) but I am pretty sure it freezes well. So, make this for a quick snack or take it along for potlucks. Either way its a winner.


Prep time : 20mins, Bake time : 40-45 mins (varies from oven to oven); makes : ONE 9*5 pan loaf



Adapted from here


Dry ingredients:

  • Flour / APF - 1 cup
  • Wholewheat flour - 3/4 cup
  • Oats flour - 1/4 cup
  • Baking powder - 1 tsp
  • Baking soda - 1 tsp
  • Salt - 1/6 tsp
Wet ingredients:
  • Coconut sugar - 2/3 cup
  • Overripe banana - 2 medium ( I used 4 small)
  • Neutral Oil - 1/3 cup
  • Milk - 1/3 cup (can sub with almond / peanut milk for vegan version)
  • Applesauce - 1/4 cup
  • Vanilla essence / extract - 1 tsp
  • Dried Cranberries - 1/3 cup
  • Chocochips - 1/3 cup

Method:
  1. Grease and line a loaf pan (I used a nonstick 9*5 pan, but you could use a 8 1/2 * 4 1/2 for better results)
  2. Sift all the dry ingredients twice over in a large bowl.
  3. Beat the oil, mashed banana and coconut sugar in another bowl till the sugar is melted, fold in the milk, applesauce, vanilla essence and mix once.
  4. Add the dry ingredients to the wet mixture and gently fold in along with the cranberries and chocochips (reserve a few chocochips for topping). Do not overbeat
  5. When there are no dry streaks of flour, pour into prepared loaf pan , top with remaining chocochips and bake for 40-45 mins till a toothpick comes clean from the centre of the pan.
  6. Rest in the pan for further 5-7 mins, then invert onto a wire rack.
  7. Slice when cool to required size
  8. Serve warm or at room temperature.  


Breads with Natural Sweeteners
BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

July 5, 2016

Oats Ladoo | Diabetic desserts

One of the key requirements for diabetics is increasing fibre along with reducing fat and sugar intake. Sometimes, the fibre comes from Oats which many people may not prefer in its natural state. Kids too dont like Oats porridge (atleast my kids dont), so I make these Oats Ladoo for both diabetics and kids and its a winner.

Trust you enjoyed the diabetic desserts this week with  2 -min Chocochip Mug Cake & Low Gajar Halwa with Jaggery.

These Ladoos can be made even for festivals or potlucks when you anticipate some diabetics might be visiting so that they can enjoy these guilt free... Remember, moderation is the key :))






Oats Ladoo - Diabetic Sweets - Indian Sweets 

Prep time : 15 mins | Cook time : 15 mins | Makes : 8-10 medium sized ladoos


  • Oats (I used quick cooking, but you can also use Whole Oats) - 1 cup
  • Atta / Wholewheat flour / smooth Chapati flour - 2/3 cup
  • Jaggery (grated fine / powdered) - 2/3 cup**
  • Ghee - 1/3 cup
  • Cardamom - 2 nos
  • Nuts (almonds / raisins) - 1 tsp (opt.)


** this jaggery was for mildly sweet Ladoos, you may increase qty to 1 cup if preferred


Method: 

  1. Dry roast Oats on very low flame for 3 mins till warm and turns slightly crispy.
  2. Roast the atta in 1 tsp ghee for 2 mins till slightly warm. 
  3. Cool the Oats along with cardamom, powder it fine. Dont sieve it for it will lose its fibre content. 
  4. In a bowl, add the atta, powdered oats and grated jaggery - mix them well with bare hands and let them sit for 5-7 mins. This will release some moisture from the jaggery and you will need less ghee to bind the ladoos - So this is an important step. Use only paagu vellam or dark coloured jaggery rather than dry yellow jaggery in this recipe. 
  5. Meanwhile if using nuts, fry them in 1/2 tsp ghee and add to the above mixture.
  6. Melt ghee thoroughly and add to the oats-atta mixture. 
  7. Mix and quickly take small-medium portions to make ladoos of required size. Its ok if the ladoos aren't smooth on the surface (If you wait for the ghee to cool down, then the atta-oats mixture needs more ghee). 
  8. If you feel the mixture is too dry, add a tsp or two of warm milk to bind (but this reduces the shelf life drastically and you need to refrigerate the laddoos)
  9. Once made, store in an airtight container (I didn't use any milk so it stayed on the countertop for 3-4 days in an airtight container).


July 4, 2016

Gajar Halwa with Jaggery | Diabetic desserts | Easy Dessert Ideas

After Yesterday's 2 -min Chocochip Mug Cake, here's another twist to the  all-time favourite Gajar Halwa. Made with Jaggery + Palm sugar instead of refined sugar. It tasted slightly different, but it was worth the twist.

I had earlier made a low cal Gajar-Lauki Halwa (Carrot- bottlegourd Halwa) & I used the same proportion of veggies to further reduce the fat and carrot (sucrose) for diabetics. Whether you are diabetic or not, this twist with jaggery and more veggies is sure to be a treat.

It may not be decadent looking as the original or sinfully rich with the ghee but it was pleasing and more than tasty to please our tastebuds after a light lunch  / dinner. You dont really have to wait for Diwali or any festival to make this treat :))



Gajar Halwa with Jaggery - Diabetic Desserts : a Gluten free Indian Dessert, can be made vegan

Prep time : 15 mins, Cook time : 20 mins , serves : 3-4

Ingredients:
  • Lauki / Doodhi / bottle gourd - 1/2 medium (about 150 gms)
  • Carrots - 2 large (about 250 gms)
  • Unsweetened Mawa /Khoya** - 2 TBSP (opt.) 
  • Gud / Jaggery - 6 TBSP ( I used 4 TBSP Grated jaggery + 2 TBSP powdered palm sugar)
  • Milk - 1/4 cup** (or replace with 4 TBSP of skimmed milk powder)
  • Saffron - a few strands
  • Cardamom - 1 no (powdered fine)
  • Almonds / raisins / Cashew for garnish (opt.)
  • Ghee - 2 TBSP**
** replace these with vegan alternatives for a vegan dish

Method:
  1. Wash, peel, grate Carrots and Lauki. Add a pinch of saffron and pressure cook with the milk for 4 whistles. Let the pressure come down fully.
  2. In a pan, heat ghee saute the nuts. Add the cooked veggies and saute for 5-6 min on low flame. Add the grated jaggery, mawa if using, and let it cook till the mawa is melted and ghee leaves the sides. Add cardamom powder and mix well.
  3. Top with sauteed nuts if using and serve warm or at room temperature 

July 3, 2016

2-min Chocochip mug cake for Diabetics | Microwave Treats | #MonsoonMojo2

Today's is a quick Microwave Choco chip mug cake that can cure those midnight sweet cravings. It takes lesser time to cook than to assemble the ingredients. What’s more, the recipe can be easily doubled, tripled or even quadrupled as this is a single serve recipe. 

This week we are focussing on Desserts for Diabetics , where portion control, low cal & low fat substitutes can be easily made in place of original high sugar + high fat desserts.  

What's more - this can also be easily made by older kids / single persons living in Hostels,Dormitories or PGs - A pyjama party and choco chip mug cake in the darkness and stillness of the nights : things cant get better right ? ;)


Here’s presenting 2 min Choco chip mug cake. 

Also sending this to my event + Giveaway Monsoon Mojo 2 

Prep time : 4 mins | Cook / Microwave time : 2 mins | Makes : 1 serving

Ingredients:
  • Flour / Wholewheat atta – 3 TBSP
  • Baking soda -1/8 tsp (if you don’t have a measuring spoon, just add a teeny weeny pinch)
  • Dark Cocoa - 1 TBSP
  • Butter / Oil – 1 TBSP
  • Brown Sugar – 2 TBSP
  • Salt – a pinch
  • Milk – 3 tsp
  • Vanilla essence – a drop
  • Choco chips – 1 TBSP

Method:
  1. In a microwave proof mug / ramekin, Mix the dry ingredients – flour, Cocoa, soda, salt, sugar well. Now add the butter/ oil, milk and essence and mix and make it a flowing batter.
  2. Top with Choco chips and microwave at 600W for a min, then turn to highest power and microwave for 1 min. Rest for 15-20 secs and serve immediately.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66

July 1, 2016

Hosting MLLA - Edition # 97 !

Seems like Deja Vu, but so happy to be hosting MLLA - edition # 97 all July here at Sizzling Tastebuds. 

I had hosted Edn. 91 also last December & also Edn. 59 (in 2013)and Lisa, who's managing Susan's highly successful Blog Event - MLLA (aka My Legume Love Affair) was kind to give me another opportunity this year to host it again !

Thanks Lisa for this wonderful opportunity ! We are sure to make this a huge success. Look forward to all your delicious entries. Make sure you link up to Susan's and Lisa's page as well as this event announcement to qualify for the roundup...

So, do link up all your vegetarian / Vegan (and eggfree) dishes with any Legume as the star ingredient - one entry per blogger per month :)

In case your entries also qualify to something you can enjoy during the rains, be sure to link back to my other event and Giveaway - Monsoon Mojo (season 2) where you can get a chance to win a giveaway !

Do use the Linky tool below to link up your Vegetarian / Vegan / Eggfree entries with LEGUME as the star ingredient. Any meat or non-veg dishes incl Alcohol based will be promptly deleted without notice.

Look forward to all your entries. 

Cheers
Kalyani



June 28, 2016

Hosting Monsoon Mojo (Season 2) + a giveaway !

After last year's success of Monsoon Mojo, am back with Edition 2 of this popular event along with a giveaway !

The blue skies of Summer give way to the dark rain laden clouds... and most of the city loves to drench in the first rain. The Majestic Marine Drive (aka Queen's necklace) is a favourite haunt to take in the massive laden waves and watch the seas turn dark and the locals love to take in the spray of the waters during this season...

Monsoon here in mumbai means Hot n spicy Vada Pav, endless cups of Masala Chai (Spiced Milky Tea), Hot Parathas, Bhajias (deep fried fritters) and much more..



So, for the next 2 months+, lets celebrate this with food that's apt for the Indian Monsoon !

Do send in your entries, and stand a chance to win an exclusive giveaway too :)

Here's how to send your entries..

Here's how to participate:

1) Post your entries between 28th June - 15th Sep 2016 (Pacific time) with monsoon treats as a theme of any dish you would generally associate with monsoon, with a linkback to this event announcement. 

Important: The event is called #MonsoonMojo2 on the blogosphere - be sure to mention this hashtag in all your post (Title)  to qualify for an entry.. for eg: if you are sending an entry for Onion pakoras, make sure the title of your post says "Onion Pakoras #MonsoonMojo2 ".  

2) The entries have to be eggless , vegan or vegetarian. Any number of fresh entries per blogger is accepted

3) Max of two archived entries per blogger, updated with this link announcement is allowed.

4) use of the logo is optional in your post, although highly recommended

5) Use the linky code below to link your entries. Please note a link back in your post to this event announcement is mandatory to link up. 

6) If you have any issues / clarifications or you are a non-blogger and still would like to send in your entries, mail me at momchef77(at)gmail(dot)com 
{i.e momchef77@gmail.com}

Look forward to all your yummy entries.. 

Cheers
Kalyani 



June 26, 2016

Sukha Aloo Methi | Potato and Fenugreek leaves stir fry | Vegan and GF

In the final post using Potato this week, today we have the evergreen Aloo Methi (potato and fenugreek leaves) stir fry. Its probably a combo that steals hearts across regions and age groups,and therefore made in a zillion ways. I love the way my mom makes it, and thats captured in this post today.

Makes an excellent side dish for Hot rotis / Dal + rice or even curd rice. If I (and if I ever) have leftovers, which is a rarity, I use it as a filling for parathas the next day, and that tastes awesome as well :)

Hope you enjoyed the series made with Potato this week : Dahi Batata Puri & Baked Honey Chilli Sesame Sticks.

Prep time : 15 mins, Cook time : 15 mins, Serves : 4



Served in this Mini thali : Wholewheat Chapati (Roti), Sukha Aloo Methi, Dal, Salad and yoghurt.


Ingredients:

  • Potato / Aloo - 600 gms
  • Fresh or frozen fenugreek leaves - 3 cups (packed)
  • Salt - to taste
  • Oil - 4 tsp
  • Jeera / Cumin - 1 tsp
  • Rai / Mustard - 1/2 tsp
  • Turmeric - 1/2 tsp
  • Red chilly powder - 1/2 TBSP
  • Sambhar / Vangibhath powder - 2 TBSP
  • Amchur / Dry mango powder - 1/2 tsp (sub with 1 tsp of thick tamarind paste)
  • Sugar / Jaggery - 1 tsp


Method:

  1. Boil (or pressure cook) and peel potatoes, cube them into required shape or slightly crumble them, but not mashing them.
  2. Clean wash and chop the methi (fenugreek leaves) finely.
  3. In a pan, heat oil. Splutter cumin and mustard seeds, add turmeric and chopped fenugreek leaves. saute for 3-4 mins. Add a pinch of salt , sprinkle little water (2 tsp) and cook for 5-6 mins till slightly wilted.
  4. Now add the slightly mashed / cubed boiled potatoes,  all spice powders and jaggery. Saute for further 2-3 mins till dry and all water evaporates.
  5. Serve hot with Rotis / Rice 


June 25, 2016

Baked Honey Chilli Potato Sticks | Finger food | Party Ideas

Potato being the chosen ingredient for this week, I made this simple baked treat as I didn't want to deep fry potatoes (although I have bookmarked Gayathri's spicy potato sticky wedges recipe - that's for some other day).

Takes minimal prep time, and makes for a healthy treat that kids love to indulge in. Great for monsoon days when you want to snack lightly.

Prep time : 10 mins, Bake time : 20 mins, Serves : 2

Ingredients:

  • Large sized potatoes - 2
  • Oil - 2 TBSP
  • Honey - 1 TBSP (can sub with maple syrup for Vegan version)
  • Pizza seasoning - 1/2 tsp
  • Salt - to taste
  • Red chilli flakes - 1/2 tsp
  • Toasted Sesame seeds - 1 TBSP


Method:

  1. Scrub the potatoes well, wipe them dry and cut into thinnish strips with the skin on.
  2. In a bowl, mix all the other ingredients and marinate the potatoes for 5 mins. 
  3. Meanwhile preheat the oven to 180/190 C
  4. Lay the marinated potatoes on a prepared tray / silpat sheet in a single layer and bake for 12-15 mins till they are done. Time taken might differ from oven to oven.
  5. Serve warm with tomato sauce. 


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65


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