Pottafles are what came to my mind when I was craving for hash browns, yet wanted to make waffles when I had a lot of potatoes in my pantry. It is a super easy breakfast idea. Some days I really crave for something savory in the morning, but the thought of the process involved makes me want to adjust with pancakes and waffles. What I liked about potaffles was that it had a hash brown taste to it, without much effort.
The ingredients are basic, so you make it very easily, but of course, if you have a waffle maker. The addition of the corn flour helps to make the waffles crisper unlike usual savory waffles. Though, right after cooking the potaffles, they may look soggy, but it gets crisper when the vapour evaporates, the potaffles gets crispy.
After mixing the batter of the potaffles, the more the batter sits, water oozes from the potatoes, which can be removed by straining the water. You may avoid onions, but it helps elevate the flavors as well as helps the potatoes from oxidizing and changing color once shredded. I served the potaffles with sides like sausages, streamed brocolli and sunny side up eggs with a warm cup of coffee to go with it. If you have a food processor and a waffle maker, do definitely try this recipe, it's delicious yet super easy.
INGREDIENTS : (Makes for 4 )
4 Potatoes (3 shredded and 1 finely shredded, using a food processor)
1 Onion, finely chopped
1 Egg
4 tbsp All Purpose Flour
2 tbsp Corn Flour
1 tsp Black pepper, crushed
Salt, as required
Eggs, brocolli, sausages to serve as sides
Instructions:
In a food processor, shred 3 potatoes and finely shred 1 potato.
In a mixing bowl, add the shredded potatoes and finely chopped onion, and all the ingredients, mix well to combine.
Next scoop the batter mix and spread over the waffle griddle and close the griddle and cook for around 7 minutes or until the edges turn brown.
Finally, place a sunny side up egg over the potaffles and serve with your favorite sides. I served with steamed brocolli and fried sausages.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Meat Sauce Spaghetti AKA Spaghetti Bolognese
I love quick dinners and this is one recipe that I tend to make quite often, whenever I get minced meat. And I also like to make this Shepherd's pie and this Rigatoni Bolognese. Bolognese Sauce is basically a meat based tomato sauce using slow cooking method. It is super easy, yet very versatile. You may add veggies of your choice like carrots, celery, mushrooms etc for that extra boost of nutritional values. Spaghetti Bolognese is super easy to prepare, you only need to prep some chopped onions and garlic and you are good to go.
If you do not like too much tanginess, you may use cream cheese and tomato ketchup to balance the flavors. This pasta recipe comes together quickly, makes the perfect lunch/dinner. I have not used milk here, though you may use it to make it even creamier. Also if you have parmesan cheese, you may use it for garnishing, I ran out of it! (always has to happen only when I plan to document the recipe) 🙇
Anywhoo, let's get started!
Ingredients :
1 pack Spaghetti
2 Onions, finely chopped
4 Garlic cloves, finely chopped
2 tbsp Olive oil
2 tbsp Butter
Salt, as required
500 gms minced meat
1 tsp freshly crushed Black Pepper
1/2 tsp Red Chilli Flakes
1/2 tsp Oregano
1 tsp Cumin
3/4 Cup Tomato Paste
1 cup Reserved Pasta Stock Water
2 tbsp Cream Cheese (Optional)
1 Chicken Stock Cube
2 tbsp Tomato Ketchup
Parmesan Cheese and chopped Parsley Leaves, for garnishing
Instructions:
In a large pot, pour olive oil and add in the butter.
Next, add in the chopped onion and allow to cook until translucent.
Next add in finely chopped garlic and salt, as required.
Drop in the minced meat and add your seasonings like salt and freshly crushed black pepper.
Break the meat using your wooden ladle.
Next add in red chilli flakes, oregano, cumin powder and tomato paste and mix well. Close the lid and allow to cook for at least 15 minutes on low.
In a large pot, Cook the Spaghetti in salted water according to package instructions.
Next, add in cream cheese (optional), Maggi chicken cube and tomato ketchup (optional). Combine well, make sure the stock cube has dissolved into the sauce.
Next add in your reserved stock water to make it even saucier.
Finally add in your cooked Spaghetti and check for salt. Give a final mix and serve into a deep plate, sprinkle chopped parsley and garnish with Parmesan Cheese. Serve hot.
Notes:
You may add vegetables of your choice like carrots, celery, mushrooms etc.before adding the minced meat.
I used cream cheese, so that much quantity of tomato paste gets diluted, if you aren’t using any diary products, I would recommend to use lesser quantity of tomato paste depending on the quantity of pasta/ spaghetti you are preparing.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Creamy Chicken Sandwich
Since Monday was a holiday, regular working days starts from tomorrow, so if you are in search of lunch box ideas, or snacks that you can make for children in the evening, do give this sandwich a try. With a bite of the sandwich in your mouth, it's all things delicious that runs in your mouth.
I would sometimes like to pair it with a salad and it makes a delicious, filling and nutritional dinner too. I love to keep this sandwich for lunchbox, as it's filling and no dropping of contents of the sandwich on uniform by kids while grabbing a bite, as the filling sets and yet still feels creamy to the mouth.
I bet you, once you make this for your kids lunch box, they will keep asking for more. So, without further ado, let's get started!
Ingredients: (makes around 3 sandwiches)
6 Slices of White/ Milk bread
1 med Onion, chopped finely
2 Garlic cloves, chopped finely
1+1 tbsp Butter
150 gms Boneless Chicken
Salt, as required
1/2 tsp Black Pepper Powder, crushed
1/2 Paprika/ Red chilli powder
1 tbsp All Purpose Flour
1/4 Cup Milk
2 tbsp Mayonnaise
1 tbsp Tomato Paste
1/4 tsp Oregano
1/4 tsp Red chilli flakes
Cheese Slices, as required
Instructions:
In a pan, drop a tbsp of butter and add in your onion and garlic, chopped in the food processor.
Next, pulse your boneless chicken pieces in the same processor and mince the chicken.
Add the minced chicken to the onions and add salt as required.
Add spices like black pepper powder, paprika/ red chili powder.
Drop a piece of butter to the chicken add in your flour, give it a mix, reduce heat and pour in the milk, allow to cook on low heat.
Next, add in mayo and tomato paste, combine well.
Lastly add in oregano and red chili flakes.
Place the bread on a griller and add in your creamy chicken masala and place a cheese slice and place your other slice of bread, allow to grill.
Spread some butter and grill for a couple of minutes and your sandwich is ready to serve.
Slice the sandwich diagonally and enjoy with some ketchup.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Bakery Style Ghee Cake
One of the easiest cakes to prepare at home with no advanced equipments, not even an oven. Ghee Cake is so soft and melt in mouth with the aroma filling your house, that no one will be able to resist to wait till the cake cools, well that is always here in my case. Well, my brother even mistakes it for store/ bakery-bought, as it's that perfect and luscious, just like the ones you get from bakery.
My girl literally did not even spare the crumbs of this delicious aromatic Ghee cake. Unlike usual recipes I not only use ghee, but use a little amount of vegetable oil, so that the cake stays tender and moist far longer that cakes that only use Ghee. You may completely use only ghee, it is completely upto you.
Ghee cakes makes a great pair with tea or coffee, perfect for evening snacking. The recipe is so simple that even little kids can prepare this cake without any difficulty. Once you add your flour, just make sure to mix well and that there are no lumps in the cake batter. Use powdered sugar, so that it's easier to cream the sugar and Ghee and combines well. I have demonstrated how to bake the cake in a pan, using a stand, you just need to preheat your wide pan, place a trivet or a small steel bowl and place the loaf pan or cake pan lined with butter paper and the Ghee Cake batter. Allow to cook for 35-45 minutes until toothpick inserted comes out clean.
Let's prepare this easy-peasy Ghee cake!
Ingredients:
1/3 cup Clarified Butter/ Ghee*
1 cup Powdered Sugar
1/4 Cup Vegetable oil*
1 tsp Vanilla Essence
2 Eggs
1 Cup All Purpose Flour
1 tsp Baking powder
1/4 Cup Milk
Instructions:
In a bowl, add Ghee, vegetable oil and powdered sugar and mix well to form a creamy paste.
Next add in vanilla essence and add 1 egg at a time and mix well.
Next, place a sieve and add flour and baking powder and sieve carefully, mix well.
Finally, pour the milk and combine .
Now grease a loaf pan, or a cake pan with some cooking oil and place the butter pan and pour in your Ghee Cake batter.
Give the pan a couple of taps and bake in a wide pan (by placing a small steel bowl or trivet, preheated for 5- 10 minutes ) or in oven, (for oven 180 deg C). Bake for 35- 45 minutes, until skewer inserted comes out clean.
After around 20 minutes of cooling, scrape the sides using a butter knife, and flip onto a board and remove the butter paper and flip, allow to cool completely.
Once the Ghee Cake cools down, slice the Ghee Cake into desired shape and enjoy with a cup of tea or coffee.
Notes:
You may completely avoid the vegetable oil and use only ghee if that case, use 1/2 cup ghee.
I used a portion of vegetable oil, so that the ghee cake stays moist for longer.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Malai Mutton Biryani
Taqabbal Allahu minna wa minkum.. Eid Mubarak!! 💝
It was a beautiful 30 days,sad that Ramadan just flew away, now it is time to live by the life we have been living the past one month (reminding myself first).
I love mutton, for how tender it is when slow cooked. The process of slow cooking mutton is a tedious job, but the flavors attained is worth the while. While I usually prepare mutton in the pressure cooker, I totally dislike it. I prefer slow cooking mutton (if it is a tender lamb, much easier to cook and is tender).
The recipe doesn't require tomatoes. The rice prepared in the oil that was used to fry the onions, takes the flavor of the rice to a whole new level. Even though I did not use saffron, the flavor from the fried onions gave the rice a very nice aroma and taste.
Malai/ cream when added to any dish makes the dish delectable. It does the same job here. You may use the same recipe for preparing malai chicken biryani, just keep track of the cooking time of chicken.
This is a delicious and easy biryani. Do try and let mem know how you liked it.
Marinate the mutton pieces with ginger garlic paste, yogurt, herbs (coriander & mint), garam masala, crushed ginger garlic paste, and salt as required.
Soak Basmati rice at least for 25- 30 mins.
In a large non stick pan, add ghee and oil and fry the onions, till golden and crisp.
While the onions fry, in a medium non stick pan, add ghee and crushed ginger garlic paste, Shahi jeera, and your marinated mutton, allow to cook for at least 1/2 an hour on simmer and check if meat is cooked. Add the cream and half of the fried onions and mix well.
If the water has drained, add in 1/2 cup f water and allow to simmer for 15 minutes until the gravy thickens.
Drain the fried onions once golden and crisp and set aside. Now, to the fried onion oil, add in your whole spices, and add your soaked and drained rice, mix and make sure the grains of rice are covered in oil and pour water and allow to cook for 25 mins until cooked. (for detailed instructions check here).
To the cooked malai mutton masala, squeeze lemon and add salt as required, garnish with chopped coriander leaves.
Transfer the rice to a large bowl, now start layering the rice as the first layer, then add in the mutton masala, then again add the rice layer and garnish with fried onions and coriander leaves and sprinkle turmeric water/ milk for added natural colour.
Cover with an aluminum foil and let it sit on dum at least for 1/2 an hr and serve with raita/ pickle.
Notes:
You may give the mutton masala a charcoal effect by heating a piece of charcoal and placing in a steel/ aluminum container that has oil and allow the fumes from the charcoal to seep into the rice by closing the pan with aluminum foil and lid. I am not a fan of this method, so did not do it here.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
My name is Hasna Haneef, a mommy to a toddler, hailing from Thalassery, Kerala. Welcome to my humble abode on the Internet; wherein I share all my recipes and experiments. I am glad to have you on board!
I am delighted to have you on board. My name is Hasna Haneef, a mommy to a toddler, hailing from Thalassery, Kerala. My homeplace being Dubai, as I am born and brought up here and I am very influenced by the lifestyle and the variety of authentic cuisines I get to try from here, which has made me try anything that comes across me , click here →