Tag Archives: potato

Roasted Purple Potatoes


Here is one more that graced the table at thanksgiving, again in my mind a healthier option and a colorful one to match. Going with my theme of spicing it up I added purple potatoes to the mix. If you do not get purple potatoes, sweet potatoes are always an option. I cut these into circles but you can even make these as chips or wedges.


  • 5 potatoes, peeled, washed and cut into circles
  • 1 tablespoon jerk paste (Walkerswood Jamaican jerk paste)
  • 1 teaspoon brown sugar
  • 3 tablespoons olive oil
  • sea salt to taste


Preheat the oven to 400F.

Mix the jerk paste, brown sugar, olive oil together. Toss the potatoes in the mixture and place them on a rimmed baking sheet. Sprinkle with sea salt. Put the sheet in the oven and bake for 30-40 minutes, stirring the potatoes once in between. Remove the pan from the oven and let it cool a bit before serving.



Corn Kebab

Corn Kebabs

Corn Kebabs

We had invited one of our good friends over for dinner and I love making something different when she comes over. She is an amazing cook and always treats us to an amazing meal followed by the most scrumptious desserts. Having just eaten at our wonderful Kerala restaurant (Cardamom Hills) here in Atlanta, I decided I was going to attempt to make Appams (recipe to follow). It is a sort of flat bread made in Kerala. I then decided to go a little north and make cauliflower kofta curry (again recipe to follow) and then looked around for something more to add and found this recipe. I had never thought of making a vegetarian kebab before (being a meatarian myself! ). It was simply delicious and was happily wolfed down by everybody.

My next try will be to see what other vegetables I can use along with corn.


Adapted from here

  • 2 cups frozen sweet Corn (defrosted)
  • 3 medium white Potatoes
  • 3 slices bread
  • 3 tablespoons cornflour
  • 1 yellow onion
  • 2 tablespoon coriander chopped fine
  • 2 teaspoons lemon juice
  • 1 teaspoon garam masala
  • 1/4 teaspoon red chilli powder (I used kashmiri chilli powder which is slightly sweeter)
  • 1 cup fine semolina (you can use bread crumbs)
  • olive oil to brush
  • salt to taste


Wash the potatoes, boil them till a knife pierced through them slides in easily. I do mine in the pressure cooker and just let it pressure cook till the first whistle. Let the pressure release. Take them out of the water, let them cool. Peel them and then mash them.

Soak the bread in water. Then squeeze the water out of the bread and add to the potatoes. Add all the rest of the ingredients (except the semolina and olive oil) and mix together with your hands. The consistency of the mixture should allow you to roll out balls without them falling apart. If the mixture is too wet add either stone ground oatmeal or dried potato flakes.

Pour some of the fine semolina either a cutting board or a surface of your choice. Take about half a tennis ball size of the mixture. Roll it in the semolina. Then roll it out into a log and set aside on another plate that has been lightly dusted with the fine semolina.  Repeat the process until you have used up all the mixture.

Now on to cooking them. I used my Cuisineart griddle. Set the heat to medium-high. When the griddle is hot brush with olive oil. Then place the kebabs on it leaving a bit of space between them. You will need to turn them in about 5-7 minutes. You can do this using a spatula and a fork.  They will have started to brown. Prior to turning them brush the side on top with olive oil. You know they are done when the side that faces down has turned brown.

Serve warm/hot with your favorite condiment – Ketchup or a spicy ketchup.