Tlacoyos 

(Mexican Turnovers)

These turnovers were made with a shell of masa harina (Latin American corn flour). The (non-traditional) filling is leftover Saag Aloo (Indian Kale & Potatoes), from the last post. I had these leftovers, and I'd recently seen Mexico in my Kitchen's recipe for Tlacoyos, and decided it was time to try it! (ITo save energy, I prefer to use whatever leftovers I have as fillings for a recipe like this.) I really liked it: warm, nutritious, and comforting. 

Mexico in my Kitchen Website, How to Make Tlacoyos, a Tasty Street Food

Instant Pot Saag Aloo 

(Indian Kale & Potatoes)

Made with frozen chopped kale, and potatoes, this is from the recipe of Vegan Richa. I think next time, I'd first quickly defrost the kale in the microwave before cooking. I'd also add a bit more salt and spices, as I just added in most of a bag of kale (without measuring), and I tend to toss in extra potatoes when I take the time to cut one or two ... thereby diluting the power of those seasonings. These comments reflect on me, of course, and not on the recipe, which was fabulous. As it's better for me when things are well-cooked, I just let the pressure naturally release after the cooking time was up. Anyway, I was really wanting kale and potatoes, and this recipe was the perfect vehicle for that. 

Vegan Richa Website, Instant Pot Saag Aloo with Sweet Potatoes

Aloo Gobhi 

(Potatoes & Cauliflower)

This popular North Indian dish is from a recipe of Madhu Gadia in New Indian Home Cooking. It contains a whole bag of frozen cauliflower, 3-4 potatoes, onion, fresh ginger, spices, and lemon juice. (I like to only add the lemon juice when I'm actually eating it; then, I add a squeeze of fresh lemon juice to that portion.) Here, it's featured with basmati rice. Very yummy. 

This cookbook is good because the recipes are designed (by a dietician) to be quick and easy. Many call for frozen veggies. One of my favorite tips from here: use ready-made tortillas for samosas, if you don't have time to make the pastry.

Aloo Para(n)tha 

(Indian Flatbread with Potato Stuffing)

These were inspired by the videos of Eat East Indian. As I already had leftover cooked potato, I decided to live it up, and make this griddle-cooked flatbread. In the interest of full disclosure, while I enjoyed eating these, I didn't get it quite right on the inside. I say that, because it's important to be able to make whatever you want, even if its not always perfect. They say, practice makes perfect. Now that I have a method and pan that work for me, I can practice more often. In the meantime, these Aloo Para(n)thas have made some nice meals for me, accompanied by applesauce and whole-milk yogurt. 

Eat East Indian Facebook 

East East Indian Youtube, How to make Punjabi-style Aloo Paratha | Indian Potato Flatbread - Aloo Paratha

Eat East Indian YouTube, How to make Aloo Paratha  (Potato Stuffed Indian Flatbread)

Eat East Indian YouTube, Mom's Aloo Paranthas | How my mom makes breakfast for us

Aloo Palak Dal 

(Spiced Potato Spinach Lentils)

This is based on the recipe of Vegan Richa. This was the first dish (vs individual veggies) that I made in the Instant Pot.

I left out the garlic and green chili, and used red lentils/masoor dal. I made the lentils first; when they were done, I stirred them, and they completely fell apart. (This was based on the advice that Vegan Richa had kindly given me.) While they were cooking, I cooked, on the stove, some canned tomatoes with spices, and I also cut up potatoes. (I included an extra potato.) I had thawed some pureed spinach which I'd frozen before.

Eventually, everything was added to the Instant Pot, and cooked according to the recipe. I did add a bit too much water, I think. However, the results were very warm, homey, and comforting in the cold weather, accompanied by a toasted half-pita bread.

Vegan Richa Facebook

Vegan Richa Website, Instant Pot Aloo Palak Dal

Zeera Aloo 

(Potatoes with Cumin Seeds)

I made this using the leftover cooked potatoes featured in the last post. The simple yet yummy recipe is from Suvir Saran in Indian Home Cooking. After I made the potatoes in my new Instant Pot, I kept thinking of that recipe, so I had to make it. I basically stir-fried the potatoes in oil and cumin seeds, until they were browned, and then added some salt. That's all! It went well with some toast, leftover dal (Indian legumes), and whole-milk yogurt. 

Suvir Saran Facebook

Stuffed Focaccia Sandwich, 

filled with 

Aloo Mattar (Indian Potatoes, Green Peas, & Tomatoes) 

& Scrambled Egg

After my family's visit was over, I was looking for something simple. I remembered the Focaccia I'd made and then frozen. I found that I also had some Aloo Mattar in the freezer; the recipe was from Raghavan Iyer in The Turmeric Trail. I put it all together, along with some crunchy Indian snack mix, and some whole-milk yogurt (not pictured). It was a very nice sandwich, if I do say so myself! 

Simla Mirch-Aloo (Green Bell Pepper & Potato)

The vegetables are combined with a little oil, cumin seeds, turmeric, and salt. I learned this simple yet tasty dish from a friend long ago. She used to call it "Capsicum," and would make it whenever she wanted a quick and easy dish. She also added ground red chili pepper (which I have to avoid for the time being), but perhaps some sambhar powder might also be nice. I was inspired to make this the other day, from the 2 very large peppers I found at the store, as well as the last few small potatoes I had left. Mild or extra-spicy, it adds some delicious color to the day.

Potato Parantha with Maida Flour

Potato parantha. Made with all-purpose flour, as that's what I had, rather than ata (chapati flour). Used oil, no ghee, so dairy-free/vegan.