Baked Potato

baked potato

Easy to prepare

Serve: One (1) Person

♦ Ingredients

  • Potato : 1 No’s big in size
  • Red Onion: 1 no small size (fine chop)
  • Spring Onion: 1 sprig (fine chop)
  • Spinach: 2 leaves (fine chop)
  • Ginger: ½ inch (fine chop)
  • Chili Flakes: ½ teaspoon
  • Butter: Just a small slice
  • Black pepper powder: ¼ teaspoon
  • Tomato: ¼ tomato (very fine slice)
  • Salt: As per taste
  • Oil: For coating the potato from outside
  • Olive Oil: 1 ½ teaspoons

♦ Ingredients for Topping:

  • Olives: Chopped as per choice
  • Cherry Tomato: 4 pieces per tomato and as per choice
  • Mayonnaise
  • Mustard sauce
  • Oregano, Basil, Thyme: A pinch each

♦ Preparation for filing: You can prepare your own filling as per your preference of flavour.

  • Heat pan on low flame, add olive oil and heat for 1 minute, add onion, followed by ginger and salt. Sauté for 1 minute
  • Add spinach, spring onion, tomato, chilli flakes, black pepper powder and sauté for another 3 minutes.
  • Once done keep it aside

 ♦ Preparation:

  • Wash potato thoroughly, and wipe it. Poke few deep holes on the potato. You can use a fork to poke holes.
  • This process is to take out all the moisture from potatoes while being baked.
  • Coat Oil on the outer skin of potato and then rub with salt.
  • On 190 degree bake the potato for 40 minutes (Air Fryer)
  • Now the outer coating will be crispy and potato will be well cooked from inside.
  • Place the baked potato on a chopping board and cut 3/4 th vertically from centre and press it gently at both ends so that it opens from the middle. Keep your face bit away as the hot steam from potato will come up.
  • Once it is open from the centre, grease it with butter, and now fill the filling that was prepared. You can add mozzarella cheese if you want if not place the potato with the filling for another 2 minutes. This will help butter & cheese (if used) to melt inside.
  • Now time to bring it out and place it on serving plate.
  • Before serving, top it up with olives, tomatoes, sprinkle oregano, basil, thyme.
  • Time to add mayonnaise and mustard sauce

Serve it hot



Baked Potato with Tumeric: A Sri Lankan Dish.

baked potato with tumeric

Easy to prepare

Serves: Four (4) Persons

♦ Ingredients.

  • Potatoes: 500 gm ( I have used baby potatoes, you can use as per your availability)
  • Red Onion: 1 large size (finely chopped and diced)
  • Garlic: 2 whole garlic (chop the top of the garlic)
  • Thyme: 2 – 3 sprigs (1 teaspoon of dried thyme)
  • Tumeric Powder: ½  teaspoon
  • Chilli Flecks: ½ teaspoon
  • Coconut Milk: ½ cup
  • Salt: As per your taste

♦ Preparation:

  • Preheat oven to 190C. (one can use OTG as well as Air fryer ). We can prepare by using a pan, but for that, we require an airtight lid. If the lid has hole use aluminium foil or dough and seal it.
  • Slice off the Garlic tops then peel the Potatoes and set them aside.
  • Place the potatoes in a deep baking dish (or pan) followed by the whole Garlic, Onion slices, green chillies, Thyme, Turmeric, Chili flecks, Salt and mix the ingredients together.
  • Pour in the Olive oil and Coconut milk, mix again.
  • Bake at 190c for 45 minutes or until the Potatoes are cooked (same goes for the pan cook in the low medium flame) and the skin turns golden on top. As ovens work differently in various altitude & brands, bake as long as you need to get the Potatoes tender and evenly baked on all sides.
  • Taste and make sure there’s enough Salt and serve it while still warm.
  • Garnish with chopped olives (optional) 

Serve it with rice crackers.


#Chickpeas / Chole – Cooked in distinctive flavour of a roadside restaurant (dhaba)

karahi chole

Serves: Two (2) Person

♦ Ingredients.

  • Chickpeas / Chole: 100 gm (soaked overnight or 8 hours minimum)
  • Cumin powder (Jeera): 1 ½ teaspoon
  • Coriander powder (Dhaniya): 2 teaspoons
  • Red Onion: 1 medium size (finely chopped and diced)
  • Tomato: 1 medium size (small diced)
  • Cumin Powder: ¼ teaspoon
  • Bay Leaf/Tej Patta: 2 no’s
  • Cloves/Lavang: 5 no’s
  • Black cardamom/Badi Elachi: 2 numbers slightly crushed
  • Amchur powder: It is made from dried mango (if not available one can use vinegar)
  • Carom Seeds/Ajwain: 1 pinch
  • Garam masala: 2 teaspoons
  • Ginger: ½ inch (julienne cut)
  • Green Chili: 2 no’s
  • Kashmiri Chili: 3 tablespoons
  • Salt: As per taste
  • Clarified Butter/Ghee: 4 to 5 tablespoons

♦ Preparation:

  • Boil chickpeas in 3 glass of water by adding red crushed onion, cloves, bay leaf, black cardamom and salt as per taste. Use less salt as we have to use it again later.
  • At least 3 to 4 whistles if in a pressure cooker or if in a pan until they become soft
  • Once boiled keep the water and chickpeas in separate bowls.
  • Now marinate the chickpea by adding the powder of cumin, coriander, Kashmiri chilli, garam masala, amchur and salt as per taste (if you have readymade chickpeas powder you can add to it) and mix well.
  • Now take two pans or wok and place one pan on medium flame, add clarified butter 4 tablespoons make is hot.
  • In the other, in low flame transfer the marinated chickpea – add ginger julienne, green chilli, tomato cubes, salt and gently saute by adding 6 to 7 teaspoons of water in which the chickpeas were boiled.
  • By now ghee will be really hot, it is time to add a pinch of carom seeds and immediately transfer the clarified butter on chickpeas and mix it well for 2 to 3 minutes. This process will add flavor to your entire recipe.
  • In case you want with gravy, you can use the entire water in which you had boiled the chickpeas
  • Garnish with coriander leaf and serve. 
  • Serve it: You can eat with chapattis or puris you can even carry for your lunch


Prawns Cooked in Butter with Egg Yolk Topping: Malaysian Style

butter prawn



Easy to prepare: 30 minutes

Serves: Two (2) Person



♦ Ingredients:

  • Prawns medium size: 8 No’s (cleaned with head trimmed but with shell)
  • Curry leaves fresh: 2 sprigs
  • Granulated Sugar: 1 teaspoon
  • Egg yolk beaten: 3 no’s stirred in a clockwise direction
  • Butter melted: 75 grams
  • Salt: As per taste

For Indian sub-continent (ISC) flavour:

  • Coriander leaves: 2 tablespoons fine chopped
  • Garam Masala: ½ tablespoon

♦ Preparation:

  • Heat little (just a teaspoon) butter in a pan and deep fry the prawns until they become pink.
  • Once done take them out and keep it aside.
  • Now take a wok, add the remaining melted butter and add yolk by keeping the beaten yolk at least 7 to 8 inches in height from the base of the yolk and while pouring it move the ladle in just one direction i.e. clockwise.
  • One they become fluffy and turn golden in colour remove from the work and keep it aside and press them gently to remove all the butter from them. Then keep the melted butter in a cup for reusing it.
  • Clean the wok, and keep it on the gas stove on simmer flame.
  • Add the butter and heat it for few seconds and add curry leaves, prawns and granulated sugar
  • Sauté it very gently and sprinkle salt.
  • Add half of the egg yolk you have prepared and softly mix.
  • Once done serve it on a rice plate and top it up with balance yolk.

 Serve it with steam rice.


#Potato Chips Sandwich


Serves: Two (2)

♦ Ingredients:

  •  Bread (of your choice)/ Paratha (wheat bread): 2 no’s
  • Potatoes: 2 no’s boiled (in a pressure cooker with two whistles)
  • Chilli Powder: 2 teaspoons
  • Black pepper powder: 2 teaspoons (11/2 for potato and ½ teaspoon for preparing spread)
  • Ginger: ½ inch cut into small pieces
  • Tomato ketchup: 1 tablespoon
  • Mayonnaise: 2 tablespoon
  • Lettuce leave: 2 no’s chopped (can use coriander leaves also)
  • Salt: To taste
  • Lay or Pringle: Chips as per your taste
  • Oil: 2 tablespoons for frying potatoes

Add On’s: Cheese Slice

♦ Preparation:

  • Heat oil in a pan and once the oil is hot simmer the gas and add potatoes, (mash the potatoes slightly)
  • Add black pepper, chilli powder, salt and ginger and sauté them gentle. Do not make the paste of boiled potato
  • While the potatoes are being prepared, take a bowl add mayonnaise and tomato ketchup and mix it well to make it in a smooth spread, add black pepper powder to it.
  • Once the potatoes are done, toast the bread or parathas (wheat bread)
  • It’s time to spread the tomato, mayo and black pepper spread on the bread or paratha
  • Place lettuce leaves, top it up with potatoes and cheese slice.
  • Now it is time to put potato wafers on top and once done make it a roll if using wheat bread. If using multigrain bread place another bread on top of it.

Serve it with juice, coffee or tea.


An Arabic Dish – Zattar Cheese Manakish (Veg & Non Veg)

cheese zattar manakish

(Zattar – Pronounced zah-tar, this supremely aromatic spice blend combines toasted sesame seeds, dried thyme, dried marjoram, and sumac. Though the name “za’atar” actually means “thyme” in Arabic, the blend incorporates various herby flavours in a pungent, olive green combination that is as delicious as it is multi-purpose.)

Cuisine: an Authentic dish of Middle East made with Arabic Flat Bread
Servings: Two (2) Person
Cooking Time: 40 minutes
Type of Cooking: Either you can bake or can make on the gas stove

Ingredients: To prepare flatbread ( if you in a hurry you can substitute flatbread with readymade parathas but the taste will be bit different)

• All purpose flour/Maida: 2 ½ cups
• Instant Yeast: Small Sachet of 10 gms
• Sugar: 1 tablespoon
• Salt: ½ tablespoon
• Warm water: ¼ cup
• Milk (full cream): ½ cup
• Olive Oil: 9 ½ tablespoons (to be drizzled as per requirement)
• Egg: 1 beaten
• Zattar: 10 tablespoon
• Mozzarella Cheese: ½ cup shredded
• Halloumi Cheese: 1 cup
(Note: In few cities or town varieties of cheese are not available. You can buy what is available and cut in shred like cubes or julian pieces with a knife)

Preparation of Dough:
• In a bowl add yeast, sugar, salt in warm water and let it blend for 5 minutes
• Once its blended add this water, milk and beaten egg to multipurpose flour and mix
• Now add olive oil and knead for about a couple of minutes and once its done cover it and keep it for 10 minutes
• After 10 minutes, make four dough balls and roll into a circle and flatten it with the help of rolling pin while dusting the flour on the bread

Preparation of Zattar Paste:
• In a bowl put zattar and drip olive oil generously until it is well blended and becomes a smooth paste

If Baking Zattar Cheese Manakish (with the dough prepared)
• On the flatbread spread, zattar on one half and other half spread shredded halloumi and mozzarella cheese
• Bake it on a preheated oven of 180 C for about 10 12 minutes
Once done fold it from the middle and serve it hot or carry it in your lunch box

You can give a pizza slice cut.

If Cooking on Gas Stove Zattar Cheese Manakish:
• After rolling the dough ball into a flatbread (or readymade parathas you can use)
• On stove put a flat pan drizzle olive oil (can be substituted with other cooking oil) put the flatbread once it is half cooked turn it and cook the other side on semi medium flame
• Let this side become bit golden’ish in colour
• Again turn it and now on the side that is a bit golden in colour spread zattar past on one half or full depends upon you and spread shredded halloumi and mozzarella cheese
• Cover it with a glass top so that the steam melts the cheese
• Double check the flame is on semi medium, this will not burn the flatbread.
Once done fold it from the middle and serve it hot or carry it in your lunch box

If you want to make it Non-Vegetarian: You can spread boiled chicken shreds or cooked keema (minced mutton/chicken) you will enjoy the flavour and the aroma of the food.
If you want a tangy taste: you can squeeze lemon on top.