Today again I share an excellent starter/ snack recipe which I had first seen in a cookery show on ETV and was presented by the renowned singer Bela Shende of Sa Re Ga Ma fame or Manamohana fame (the song from Jodhaa Akbar). I had liked the preparation instantly and had scribbled the recipe in my diary. Today while watching another show the potato jackets were shown and I was reminded of this recipe which I had noted down ages back.
The preparation which Bela had made asked for deep frying the potatoes which I very neatly avoided, I just stayed with the concept of Lahsooni Aloo and changed everything else right from the spices, I know I have this problem that I can’t stick to a recipe completely, I have to make my contribution to the preparation.
I must tell you the end product was amazingly tasty with a mild flavor of garlic and rightly spiced. I used the bits of the cored potato in making the filling and also added corn and capsicum. Kept the herb level minimum so that it does not over power the garlic flavor. The marinade gave the potatoes a nice texture and mild tangy taste.The cheese on top gave it the final kick and I will call it a heavenly delight. I normally avoid eating potatoes but I gobbled up quite a few pieces and still could not resist eating them. I surely showed some generosity towards my DH and saved a few for him…see how kind I am.
For Potato Jacket
6-7 medium potatoes, parboiled
1 Chinese garlic pod (thick)
1 small onion finely chopped
2 green chilies deseeded and finely chopped
about 1/4 cup sweet corn kernels
3 tbsp chopped capsicum
bits of cored potato
1/4 tsp Italian seasoning
a large pinch freshly crushed black pepper
salt to taste
For the marinade
1/2 cups hung curd
1 tsp red chili pwd
salt to taste
1 garlic pod (thick) finely chopped or grated
red chili flakes
Peel and parboil the potatoes (takes about 4-5 mins) and then immerse them immediately in cold water to stop the cooking process. Cut them into halves and core them. Keep the cored pieces aside and cut them into bits.
Prepare the marinade and coat it well on the cored potatoes and leave it covered for half an hour
To prepare the filling, take a tsp of low fat butter or use olive oil and add grated garlic to it followed by onions and green chilies. Saute.
Once the onions are light brown in color add the corn, bits of cored potato and capsicum. Season with salt, black pepper and italian seasoning. Do not overcook, let the veggies have a bite.
Preheat the oven at 180C. Meanwhile take the marinated potatoes, line them on a greased baking tray and then put 1/2-1 tsp filling in each jacket.
Bake them in an oven for about 10 mins or till the cheese melts and then serve them hot.
These do not need any sauce or dip and best all by themselves.
Linking it back to Vegetarian Foodie Fridays #18
sending this to Neha’s Kids Menu Event