Spicy Indian Smashed Potatoes with Fresh Mint

I do not make mashed potatoes nearly as often as my husband and pals might like, however now that cooler weather temperatures have descended, I do not thoughts indulging in starches on occasion myself. Ordinary mashed potatoes whipped with cream and butter may be exceptional, however I like to get dressed up nearly any type of meals that I cook, and even classics are generally tweaked to suit my fancy. These mashed potatoes ? No longer whipped or mashed too finely, thoughts you ? Are combined with fresh ginger, plenty of chilies, and an collection of Indian spices, after which pan-fried till golden and served with fresh chopped mint. They did not closing lengthy in any respect once I served them up to guests.

Chat masala, a warm, sour and salty Indian spice, is nearly crucial to this dish, and easy to make at domestic or locate at any Indian grocer. But in case you do not have the time to make your personal or go to an Indian keep, stir in a few tablespoons of sparkling lemon juice near the stop of the cooking time as an alternative. The recipe additionally requires "anardana," or floor dried pomegranate seeds, which might be additionally without difficulty to be had at Indian or Asian grocers. If you do not have it or cannot locate it, replacement it with tamarind paste, dried mango powder (amchoor), or ground sumac powder.

Other spiced potato dishes you could revel in from Lisa's Kitchen:

Bengali-Style Crunchy Potatoes

Aloo Gobi (Curried Cauliflower and Potatoes)

Potato Patties Stuffed with Spiced Mushrooms and Green Peas

Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

Potato Salad with a Harissa-Style Dressing

Sweet Potato Rounds with Goat Cheese and Harissa

These skinny rounds of baked seasoned candy potatoes are an appealing appealing fall appetizer or hors d'oeuvres, with their wealthy orange shade and topped with a a dollop of soft unripened goat cheese combined with spicy harissa. The warmness from the harissa is tempered by means of the fresh creaminess of the goat cheese to make a super pairing with the candy potatoes. If you're like me and enjoy "little bites" that may be prepared with little fuss, you'll recognize these just on their very own.

Other little bites to revel in from Lisa's Vegetarian Kitchen:

Roasted Cauliflower Bites with Sriracha Sauce

Savory Goat Cheese Cakes

Coleslaw Bites with Jalape?O Dip

Olive Cheese Balls

Black Chana Masala

Chana masala ? Or spiced chickpeas ? Is one of the most well-known of traditional Indian dishes and a fave of vegetarians and non-vegetarians alike. Some model of chana masala providing yellow chickpeas can be located at nearly any Indian restaurant in North America ? It's a dish that I almost constantly pattern while trying a new Indian eating place to gauge the great of the chef's spicing, and I've made many specific versions of it myself through the years.

In India, a chana masala is regularly made with black chickpeas rather than yellow chickpeas. Also called brown chickpeas or kala channa, these are a darkish-skinned cousin of the yellow chickpeas which are more generally used outside of India. They have a denser and chewier texture and stronger and earthier taste, and are nicely ideal to combos with different strong spices in thick and hearty curries, that is simply the thing one may need at this time of 12 months to heat and nourish the body.

This is a chana masala that makes use of black chickpeas with chilies, onion and ginger simmered in a spiced tomato sauce. Dried black chickpeas are without difficulty available in any Indian grocer or within the Indian phase of large supermarkets, however you can use yellow chickpeas in this recipe too if you wish to use them or can not locate the darker variety.

Other recipes providing black chickpeas to try from Lisa's Vegetarian Kitchen:

Gujarati Black Chickpea Curry

Black and Yellow Chickpeas in a Sweet and Spicy Sauce

Black and Yellow Chickpeas with a Coconut-Chili Sauce

Black Chickpeas with Roasted Coconut and Fragrant Spices

Urad Dal with Coconut, Shallots and Cilantro

This easy, earthy, creamy and spicy curry dish is one that is reminiscent of dal makhani, a classic Punjabi preparation featuring whole urad beans — also known as black gram or black lentils — and red kidney beans cooked in an aromatically spiced tomato gravy and finished with plenty of cream. Unlike traditional versions of dal makhani, urad beans are the star by themselves in this dish, complemented with a finish of coconut cream and fresh lime juice, and garnished with crispy fried shallots, coconut flakes and fresh cilantro.

For those who prefer milder and earthier curries, this is one that you will want to remember and try. The coconut has a tempering effect on the hotter elements, though more chilies can be included if you want a bit more heat.

Other recipes featuring black gram to try from Lisa's Kitchen:

Dal Makhani (Black Gram and Kidney Bean Curry)

Classic Dal Makhani with a Vegan Twist

Urad Bean and Quinoa Kofta with Coconut Fenugreek Sauce

This is my contribution to My Legume Love Affair, a monthly vegetarian event celebrating the goodness of legumes. Administered by me, and kindly hosted this month by Kalyani of Sizzling Tastebuds, see her announcement here for details and to participate.

Chocolate-Covered Hemp Seed Protein Bars

Loaded with masses of protein from nut butters, tahini, strong hemp seeds and nuts, and sweetened handiest with dates, apricots and a wee little bit of maple syrup, those raw protein bars are not most effective accurate for you, but positively scrumptious too. They make for a first-class treat every time of yr, and are a good preference if you are in rush, however want something quick for breakfast, or each time you want a snack to gasoline the body and satisfy the urge for a candy treat. They maintain for at the least per week within the refrigerator, or even longer inside the freezer, and they're fancy sufficient to serve up for your excursion tables too.

The recipe can effortlessly be varied via the usage of just peanut butter or almond butter in preference to the mixture of the two, and you might don't forget including a different sort of seeds and nuts too. I selected hemp seeds because they have got a nuttier taste than sesame seeds, as a consequence complementing the marginally bitter taste of the tahini, and additionally due to their specially excessive protein profile ? Hemp seeds are a whole supply of protein due to the fact they comprise all nine essential amino acids, and simply 2 to three tablespoons of hemp seeds affords more or less 11 grams of protein. Consider this recipe as a template to in shape and satisfy your wishes and tastes.

Other protein delights to attempt from Lisa's Vegetarian Kitchen:

Oat and Peanut Butter Energy Nibbles

Raw Nut and Seed Chocolate Chunk Mint Energy Balls

Black Bean Cocoa Fudge

Vegan Chocolate-Coconut Butter Fudge with Dried Cherries

Cashew Chocolate Chunk Cookies {Vegan}

Though I am extra of a savory woman, I do revel in candies from time to time, specifically during the wintry weather months. And once I desire some thing candy, I typically make something in my own kitchen, as I find treats purchased from bakeries or the grocery store much too sweet for my taste.

These mild cookies are very smooth to make up when you have a meals processor or excessive powered blender. All the components are pulsed collectively, shaped into rounds, after which baked for about 10 mins. And they're flourless and egg-free too, with the oil element coming only from the inclusion of peanut butter, so ideally suited to folks who opt for vegan friendly snacks.

These cookies have just the right amount of chocolate, so the chocolate does not overpower the nutty flavor of the cashews and almond meal. The coconut flavor is likewise as a substitute subdued, however in case you do not want to add coconut, add some sesame or hemp seeds as a substitute. The cookies are filling, filled with lots of protein, and basically guilt-free, sweetened with only a small quantity of honey, or maple syrup in case you choose, further to first-class dark chocolate.

More cookie recipes from Lisa's Vegetarian Kitchen to strive:

Tahini Oatmeal Chocolate Chunk Cookies

Quick and Easy Peanut Butter Cookies Gluten-Free and Egg-Free

Peanut Butter Cookie Dough Bites

No-Bake Almond Butter Cookies

Quick and Easy Tahini Ginger Cookies

Vegetable Vindaloo

Goan in foundation, vindaloo is a hot and spicy education that normally capabilities meat marinated in wine or vinegar and garlic. Typically vindaloo dishes are warm and highly spiced too, with a nice tangy element from the use of vinegar, tamarind or lemon juice, and generally tomatoes as well. But vindaloo dishes want now not function meat, and here vegetables are the famous person of the dish. Any variety of mixed vegetables can be used, even though the ones I endorse upload great contrasts in texture and colour, and also make for a filling side.

I desired the vegetables to polish in this dish, but you can additionally upload lightly fried chunks of paneer cheese or chickpeas to this dish as well, adjusting the amount of vegetables used and increasing the spices, tomatoes and water accordingly to suit your possibilities. Ideally, the sauce must be pretty thick, but no longer too dry. I served the greens over a hot mattress of sparkling cooked white basmati rice, which enables temper a number of the heat. The variety of chilies and hot spices may also be adjusted consistent with how warm you want the dish. Chili fan that I am, the recipe here is instead on the recent side of the spectrum, however absolutely lessen or growth the dried chilies and other warm spices to suit your tastes. It is a warming dish, to say the least, and very comforting.

Other vindaloo dishes to attempt from Lisa's Kitchen:

Chickpea Vindaloo

Eggs Vindaloo

Audio accompaniment: J. S. Bach - BWV 131-four Meine Seele wartet