Best Pakistani Spiced Potatoes Zwt 9 Recipes

10 ALOO (POTATO) RECIPES, INCLUDING ALOO GOBI (POTATO AND CAULIFLOWER CURRY)

Steps:

• Heat oil in a non-stick pan over medium-high heat. Add the cumin and nigella seeds and let them sizzle for a few seconds. Add the chopped onions and sauté, stirring frequently, until they turn lightly golden, about 5-6 minutes.
• Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili, black pepper (if using)) and salt. Cook until the tomatoes are soft and the oil begins to separate from them, about 4-5 minutes.
• Add the potatoes, cauliflower, and green chili pepper. Stir-fry for about 4-5 minutes.
• Turn the heat down to low-medium, cover, and let cook for about 20 minutes, stirring once or twice in between.*
• When the vegetables are cooked and all the moisture is gone, turn off the heat and add the soy sauce, garam masala, and lemon juice (if using). Mix well and garnish with chopped cilantro. Serve with roti, naan, or rice.

PAKISTANI SPICED POTATOES (ZWT-9)

Steps:

• Place unpeeled potatoes in a lrg saucepan, cover w/water, bring to the boil & cook for 20 min or until very tender. Remove from the heat & allow to cool.
• Peel the cold potatoes & cut into 1-in cubes (2.5 cm).
• Heat the oil (or ghee) in a lrg frying pan until hot. Add potato cubes & fry until golden brown on all sides.
• Sprinkle potatoes w/the remaining ingredients, stir to evenly coat & add salt as desired. Remove w/a slotted spoon & serve hot or cold.

BACON & RANCH CAJUN BABY CHEESEBURGERS (FOR ZWT-9)

Steps:

• Combine Cajun Seasoning ingredients in a sml bowl & mix well.
• Place beef, seasoning, hot sauce & garlic in a large bowl & mix until just combined. Form the mixture into 8 equally-sized patties.
• Place oil in a lrg skillet over med-heat. In batches as needed, place patties in hot skillet & cook until browned (about 3-4 min per side). Place a quarter of cheese on top of ea burger to melt. When cheese melted, set burgers aside & keep warm.
• Place buns (or rolls) split-side-down into same skillet until toasted (about 1 min).
• Spread dressing onto insides of warm toasted rolls. Layer bottom roll w/arugula leaves (or lettuce of choice), add a burger, tomato slice & a halved bacon slice. Close w/top roll.
• NOTE: The burgers will be tall & it was suggested to place a pick or sml skewer in ea burger to hold them together.

SALAT TANGIERS (MOROCCAN RECIPE FOR ZWT-9)

Steps:

• Place the couscous & salt in lrg bowl. Add enough boiling water to cover it by ¼-inch. Cover tightly w/cling-film & allow to stand for 8-10 minutes.
• Meanwhile, place the carrots, bell pepper & beans in a saucepan w/enough water to just cover. Bring to a boil & cook for 8-10 min until just tender.
• Meanwhile, mix together all dressing ingredients in a sml bowl.
• Drain the cooked vegetables well & add to the cooked couscous, mixing well w/a fork.
• Add onions, raisins & almonds. Then pour in the dressing & toss well. Chill for at least 1 hr before serving.
• NOTE: I can look into my creative cooking future & foresee that I may eventually play w/the flavor profile of this recipe. Using the salad dressing as the flavor mechanism would allow for different fruit flavors & even a sweet version that adds sugar or honey to the mix. Feel free to use your own imagination.

COCONUT SAUCE (CAMBODIAN FOR ZWT-9)

Steps:

• Place all ingredients in a sml saucepan, bring to simmering point & cook over low-heat for 10-15 min or until the sauce thickens.
• Serve w/puddings -- Can also be served as a dressing for vegetables, fish & meats.

THAI ICED TEA (ZWT-9)

Steps:

• In a med saucepan over med-heat, bring the water to a boil. Stir in the Thai tea powder & remove from heat. Stir well to mix in the sugar & then let it cool (stirring occ to dissolve sugar).
• When the tea has cooled to room temp, strain it thru a fine-mesh strainer or coffee filter into a pitcher & chill until serving time.
• To serve, fill 4-6 tall glasses w/ice & then add about 3/4 cup Thai tea to ea glass. Top off ea glass w/3-4 tbsp evaporated milk. Serve at once, as the evaporated milk cascades over the ice & swirls languidly into the tea.

A SUPER SNACK BOWL - CAJUN CARAMEL CORN (FOR ZWT-9)

Steps:

• Preheat oven to 350F & cook the microwave popcorn per pkg directions.
• When cool enough to handle, empty popcorn into a bowl & toss a bit so any un-popped kernels will fall to the bottom of the bowl. Transfer the nicely popped corn into another bowl & discard the un-popped kernels.
• In a sml pot over med-heat, cook the butter, brown sugar, cayenne, sea salt & corn syrup until it just begins to bubble on the sides. Remove the pot from the heat & whisk in the baking soda.
• Slowly pour the warm caramel over the popcorn while stirring gently. Continue to stir the popcorn until well-coated.
• Spread the caramel corn onto a lrg baking sheet. Bake for approx 8-12 min or until the caramel just begins to darken. Be sure to stir around the caramel corn once (after the 1st 6 min or so of baking).
• Let cool to just about room temperature Break up any clusters & enjoy!
• NOTE: On-line reviewers suggested they would increase the cayenne & I suspect the cayenne/sea salt combo could be replaced by a Cajun seasoning blend as another option, but those are decisions you will have to make.

CREOLE MEATLOAF (FOR ZWT-9)

Steps:

• Preheat oven to 375F (190C) & grease a 9-inch long loaf tin.
• Place all ingredients in a lrg mixing bowl & mix w/a fork until blended.
• Transfer the meat mixture to the greased loaf tin, shape into a 9-inch loaf & bake for 40 minutes.
• While the meatloaf is baking - In a sml bowl, mix the cornstarch w/a little water to form a runny paste. Then place the tomatoes in a saucepan w/the cornstarch mixture, salt & pepper. Cook over med-heat (stirring constantly) until thickened & set aside.
• After the 40 minute bake time for the meatloaf, sprinkle mushrooms over the meatloaf, spoon the sauce mixture over the top & return the meat loaf to the oven for a further 15 minutes. Serve hot.

PAKISTANI BATTER-FRIED POTATOES

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.
• Dip potato slices in batter until well-coated.
• Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.