POTATOES AND ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a 10-inch heavy skillet over medium high heat.
- Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
- Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.
KEEMA BHARE KARELAY (BITTER MELON STUFFED WITH MINCED CHICKEN)
The intoxicating bitterness of karelay (also known as bitter melon or bitter gourd), is either loved or hated. This divisive vegetable needs a bit of coaxing to truly shine, and, in this recipe, marinating the peeled and cored melon in salt draws out the lion's share of its bitterness. The result is a delicately pungent flavor perfectly suited to the vegetable's texture. There are two varieties of bitter melon: This recipe, a common preparation in Pakistan and north India, calls for the South Asian type (often labeled "Indian"), which is a darker green and has more pronounced ridges and tapered tips than the Chinese variety. The melons are stuffed with a ground chicken filling that comes together quickly and can be prepared up to two days ahead. Though this dish is rewarding for those who already have a taste for bitter foods, its adaptability makes it the perfect gateway for cultivating one.
Provided by Zainab Shah
Categories dinner, meat, vegetables, main course
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Make a slit along the length of each melon, leaving about an inch intact on the ends. Remove the seeds and discard (see Tip 1). Rub 2 teaspoons of salt evenly on the surfaces and insides of the melons. Set aside for at least 20 minutes while you prepare the stuffing (see Tip 2).
- In a medium pot heat 1/4 cup mustard oil for 30 seconds. Add onion, ginger and garlic, and cook on medium for 4 to 5 minutes, stirring occasionally, until translucent and fragrant.
- Add chicken and remaining 1 teaspoon salt, and cook on high, stirring occasionally, until most of the liquid has evaporated, and some bits of the minced chicken start to crisp, about 7 to 10 minutes.
- Lower heat to medium and add cumin, coriander, chile powder and turmeric. Stir and continue cooking for 30 seconds.
- Add 1/4 cup water and chopped tomato. Cook on high, stirring occasionally until the oil starts to separate, about 5 minutes. Stir in green chiles and lemon juice. Turn off the heat. (The stuffing can be made up to 2 days ahead and brought to room temperature before assembly.)
- Squeeze and drain the reserved salted melon. Thoroughly rinse the inside and outside with cold water. Pat dry. (The drier the melon, the easier it will be to fry.)
- In a frying pan large enough to comfortably fit the five stuffed melons in a single layer, add the remaining 3/4 cup mustard oil and heat for 30 to 45 seconds.
- Gently place the melons into the pan and shallow fry on medium until the bottom and sides are deep golden brown, but mostly brown, 5 to 10 minutes.
- Place the melons on a plate lined with a paper towel to soak up any excess oil. Remove the paper towel. Using a teaspoon, stuff the melons with the stuffing. Serve with the rest of the prepared stuffing and roti, store-bought pita or by itself.
LOADED POTATO SKINS
Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version
Provided by Monaz Dumasia
Categories Dinner, Snack, Starter
Time 1h30m
Yield Serves 4 as a starter, snack or side
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
- While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
- Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
- Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
- Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
- Sprinkle over the remaining spring onion or chives and serve hot.
Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium
SPICY POTATOES WITH ONIONS AND TOMATOES
Number Of Ingredients 13
Steps:
- 1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut into 1/2-inch pieces.2. Heat the oil (and ghee, if using) in a large nonstick wok over medium-high heat and cook the onion, stirring frequently, until golden, 5 to 7 minutes. Add the green chili peppers and tomato and cook until most of the juices evaporate, 3 to 4 minutes.3. Add all the spices and salt. Cook, stirring, about 1 minute, then add the potatoes and cilantro and cook over high heat until heated through. Reduce the heat to medium-low and cook until the potatoes are well mixed with the onions and tomatoes, and the oil separates to the sides, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BITTER MELON SKINS WITH ONIONS AND POTATOES
Number Of Ingredients 14
Steps:
- 1. Boil the potato in lightly salted water to cover until tender, about 15 minutes. Drain, let cool, then peel and cut in 1/4-inch pieces.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the fenugreek, fennel, and kalonji seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 3 minutes.3. Add the bitter melons skins and green chili peppers and cook, stirring, until they are dark brown, about 5 minutes. Then add the tomato, potatoes and cilantro, and stir, about 5 minutes. Mix in the other coriander, mango powder, and salt, and stir, another 5 minutes. By now, the ingredients should be dark brown and completely dry. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- If you just finished making my stuffed karela, you can use the remaining mustard oil in the pot to cook this dish right in your Instant Pot by pressing the sauté button. Otherwise you can make this on a stovetop: Heat the mustard oil in a large sauté pan over medium heat.
- Add the bitter melon peels, onion, potato and serrano pepper. Stir-fry for 2 minutes, cover with a lid and cook for 5 minutes.
- Remove the lid, raise the heat to medium-high, then add the spices and stir-fry for 4-5 more minutes or until the potatoes are cooked through and have started to caramelize along with the onions. The longer you cook, the less bitter the dish will be.
24 BITTER MELON RECIPES TO TRY WITH THIS HEALTHY VEGETABLE
From yummyaddiction.com
- Coconut Bitter Melon Curry with Tofu. This creamy Thai-inspired curry with bitter melon and tofu combines different flavors such as bitter, tart, spicy, and sweet to create a delightful vegetarian dinner.
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- Bitter Melon Stir Fry. Bitter melon and ground pork is a classic pairing made extra tasty in this easy dish. The stir fry is seasoned with garlic, oyster sauce, fish sauce, and soy sauce, a great and crowd pleasing combination of flavors.
- Stir Fried Bitter Melon with Fermented Black Beans. This quick, tasty, and healthy side dish will surprise you with its beautiful simplicity and rich flavor.
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- Bitter Melon Peel Stir-fry with Potatoes. This bitter melon peel stir-fry is for those of you who love bitter melon. It’s a great way to use up an ingredient that you might otherwise toss out.
- Vietnamese Bitter Melon Soup (Canh Kho Qua) Vietnamese Bitter Melon Soup features stuffed bitter melon with pork in a clear and savory broth. This is a traditional dish of Southern Vietnamese cuisine.
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