Stuffed Potato Balls With Yellow White Lentil Soup And Choorm Recipes

STUFFED POTATOES WITH LENTIL CHILI

Steps:

• Preheat the oven to 425 degrees F. Prick the potatoes with a fork and microwave until tender, 15 to 20 minutes. Transfer to the oven rack and bake until soft, about 15 minutes.
• Meanwhile, finely chop the red onion. Put 2 tablespoons chopped onion in a small bowl; cover with cold water and let soak 10 minutes. Drain, pat dry and set aside for topping. Chop the poblano and grate the carrot.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the remaining red onion, the poblano and carrot; season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the lentils, chili powder and cumin; cook until the spices are toasted, about 1 minute. Add the tomato paste and cook, stirring, until the vegetables are coated. Stir in the tomatoes and their juices, 1 1/2 cups water and a large pinch of salt. Simmer, stirring occasionally, until thickened slightly, about 10 minutes.
• Split the potatoes open. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Fluff the flesh with a fork. Sprinkle with half the cheese, then top with the chili. Sprinkle with the remaining cheese and the reserved red onion.

STUFFED POTATO BALLS ( PAPAS RELLENAS )

Steps:

• Mix together the hot mashed potatoes, eggs, butter and 2 teaspoons of cornstarch. Set aside and let cool.
• In a frying pan, heat the olive oil. Add the ground beef and cook until no longer pink. Stir to break up the meat.
• Add the sofrito, tomato sauce, oregano and salt to the cooked ground beef. Mix thoroughly. Turn the heat to low and simmer for 30 minutes. Remove from heat and allow to cool.
• Spread a spoonful of the potato dough mix in the palm of your hand. Make an indentation in the middle and stuff it with the meat mixture.
• Cover the filling with more potato dough. Shape into a ball. Dust the ball lightly with the remaining cornstarch.
• Repeat until mix is used up.
• Deep fry the stuffed potato balls until golden (about 2 minutes).
• Remove and drain on paper towels.
• Servings: Makes 12 to 16 potato balls.

STUFFED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 45 minutes, or until cooked through.
• Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
• To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
• Bake for another 30 minutes, or until heated through.

STUFFED POTATO BALLS WITH YELLOW - WHITE LENTIL SOUP AND CHOORM

Steps:

• For the stuffed potato balls: Take the wheat flour, ghee, salt, half of the cayenne pepper and half of the fennel powder in a bowl.
• Add in water, mixing with your hands (grease palms with little oil to avoid the dough from sticking to your hand) to make a soft dough.
• Keep aside.
• Peel and dice the potatoes.
• Then, boil and mash them.
• Keep aside.
• Heat oil in a wide pan or a skillet.
• Add cumin seeds.
• Allow to splutter.
• Add the mashed potatoes, salt, remaining cayenne pepper, curry powder, the remaining fennel powder, chopped green chillies and corriander leaves.
• Mix well.
• Cook for 2-3 minutes.
• Remove from flame.
• Make small balls out of the wheat flour dough.
• Make a well in the center.
• Fill it with the above prepared potato filling.
• Press it down into the ball.
• Seal edges firmly.
• Preheat your oven to 150C for 20 minutes.
• Bake the stuffed potato balls for 30 minutes at 200C.
• Now they are ready to serve.
• In the meantime, boil the yellow and white lentils with turmeric powder.
• Add tomatoes and cook till tender.
• Add salt, chopped green chillies and corriander leaves.
• Stir in lemon juice.
• Remove from flame.
• The yellow-white lentil soup is now ready.
• Now prepare the choorma.
• For this, take wheat flour and ghee in a bowl.
• Grease your palms with a little ghee.
• Knead the flour and ghee well to prepare a dough.
• Now make big balls of the dough.
• Lightly grease a tava (flat bottomed pan) with a little ghee/oil.
• Make parathas out of the balls of dough with the help of a rolling pin on a board dusted with a little flour.
• Put the paratha on the tava.
• Cook till light brown specs appear on one side.
• Flip, add a tsp.
• of ghee/oil and cook till brown specs appear on this side as well.
• Make sure the tava is kept on low flame.
• Likewise, repeat for all the parathas.
• Allow the parathas to cool.
• Now crumble the parathas.
• Grind the crumbled parathas, powdered sugar, green cardamom powder and ghee together in a mixie.
• Garnish with pecans or cashewnuts (halved) and serve hot alongwith hot stuffed potato balls and hot yellow-white lentil soup.
• Dip the stuffed potato balls in the lentil soup for added fun and taste!
• Enjoy your special, awesome, tasty, splendid and ultra- memorable lunch!

MUSHROOM, LENTIL, AND POTATO SOUP

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.