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The simplest

 

Sometimes the easiest recipes turn out the most delicious dishes. My fiance, the Greek Jew, is sometimes jokingly says that I love potatoes because all Russians love potatoes. It’s true, our nation loves potatoes, but initially in Russia potato was brought to Peter the First from Holland.

At first the potato was not accepted by the people, apparently, because he didn’t know how to grow and use. Peasants called potatoes “the devil’s Apple” and was considered a great sin and its use for food. In the mid-NINETEENTH century in Russia, a wave of “potato riots”. The widespread cultivation of the potato began in the reign of Catherine II.

The English word “potato” comes from the German “kartoffel”, which, in turn, comes from the Italian “the Tartufo from”, or “tartufata” — truffle.

The Motherland of potato is South America, where it is still possible to meet wild potatoes. The cultivation of potato was started about 14 thousand years ago the Indians of South America. They are not only used potatoes for food, but also worshipped him, thinking spiritual being.

My favorite and easiest version of cooking potatoes

For me potato is delicious in itself, the less processing, the better. You need to wash the potatoes, cut it into halves or quarters (if large tubers) in a sauce pan. You can cook the potatoes and whole, just it takes longer time. Cover with water and cook until boiling. Reduce the heat and cook until the potato is cooked.

Boil the potatoes to drain on a plate. Pour sunflower oil, salt and pepper. Next, sprinkle with spices for pilaf (bags), which include: red sweet pepper, spicy red pepper, barberry, cumin, turmeric, coriander powder, thyme, sage, curry, Bay leaf, salt and anise. You can also sprinkle dry Basil or zaatar. Very tasty fresh hummus (mashed chickpeas) and salad of tomatoes and cucumbers. Potatoes serve hot or warm.

Samosa croquettes with peas and potatoes

This version of the Indian samosas that need to deep-fry, this option is less nutritious.

Recipe for 12 to 14 croquettes

1 kilogram of potatoes

1 small onion, chopped

1 teaspoon mustard seeds

3/4 teaspoon garam masala

3/4 teaspoon cumin seeds

3/ 4 teaspoon of coriander seeds

1/2 Cup frozen or fresh peas

3/4 teaspoon salt

1 egg

milk

1/2 Cup flour

1/2 Cup breadcrumbs

vegetable or canola oil (your choice)

Wash and peel the potatoes, and place it in a pot of water. Cook (as described above) and make mashed potatoes.

In a deep skillet, heat the oil (on heat between medium and large). When the oil is hot enough, add mustard seeds. When they begin to crackle and sizzle, add the onion and spices. Stir and fry for a few minutes until the spices begin to darken (do not add water). Then add the peas, stir and fry for a few minutes. Add this mixture to the bowl with the potatoes.

Add salt and gently mix. While the mixture cools, prepare three bowls: one small bowl with flour, one with egg and milk to whip together, and one with breadcrumbs.

Shape into oblong croquettes (or in any other form). Dip each nugget first in flour, then in mixture of eggs with milk and then in breadcrumbs. Put in pan and start frying. Try to prepare them so that they were evenly brown, maybe 5 minutes on each side. Serve hot.