The other day I was thinking about potato skins and stuffed potatoes. My family frequently orders them as an appetizer when we eat in restaurants. They are a tasty item to include on a menu when you have people over for a party or just to watch a game on TV. Potatoes, in my mind, are the ultimate comfort food. An idea suddenly popped into my head: why don’t I create a recipe that is stuffed with Indian spices?

Twice Baked Potatoes

This Twice Baked Masala Potatoes recipe combines comfort food and Indian spices for a change of pace from the traditional recipe.

It didn’t take long for Twice Baked Masala Potatoes to appear in my mind. Fortunately, it is a really easy recipe to make.

While baking four russet potatoes, I prepare the masala, spice mixture, which will be combined with the potatoes after they are cooked. In a seasoned oil, I fry a chopped onion, garlic and ginger until it turns golden brown. This brings out the sweetness from the onion and contrasts with the flavors of the spices.

Once the potatoes have baked and cooled enough so I can hold them in my hands, I cut them and scoop out the inner flesh, leaving the skins intact. I gently mash the potato flesh and mix in the masala I made while the potatoes were baking. I add a bit of milk and butter to add some richness.

Simply fill each skin with a generous amount of the spiced mashed potato. Bake them again until they are hot. Remove from the oven and top them with a sprinkle of paprika. Serve the Twice Baked Masala Potatoes with a dollop of plain yogurt and a spoonful of chopped green onions.

These are a great addition to any meal and are full of flavor without being spicy. Your family will love these potatoes. In fact, my Indian mother-in-law loves them!

A few weeks ago I accompanied my husband to Houston for a short trip. While walking around downtown for my morning exercise, I happened to discover a tiny taco shop near the court buildings. I was amazed at the long line of diverse people, some in suits with briefcases and others in jeans and work boots, standing patiently in a long line to purchase their breakfast tacos. I would have joined the queue but I had not brought any cash with me and walking up in exercise clothes somehow gave me the feeling that I would defeat the purpose of my morning walk.

After I returned home, my kids told me they ate breakfast tacos all the time. This was news to me! So I took my grown kids to the local taco shop and purchased a variety of the breakfast treats. They were delicious. I was hooked and indspired to create an Indian taco recipe.

Indian Breakfast Tacos

Indian Breakfast Tacos are delicious chapatis filled with spiced eggs, chickpea and potato masala topped with roasted tomato chutney, yogurt, cheese and cilantro.

My Breakfast Tacos recipe is rich in flavor. Served on a fresh hot chapati loaded with fluffy scrambled eggs and chickpea and potato masala. it is topped with homemade roasted tomato chutney, fresh yogurt, grated cheese and cilantro.

I make the scrambled eggs simply by adding a little cumin and red chile powder to the eggs. Not so much as to add heat, just enough to add flavor. As the eggs cook I add chopped red bell pepper and green onions for color.

The recipe for the chickpea and potato masala is a simplified version that I make for my Chickpea Masala. I added diced red potatoes because all authentic Tex-Mex breakfast tacos include them. The recipe starts by cooking the seasonings: onion, garlic, ginger and spices. Once the onion browns and the flavor is rich and sweet, I add the potatoes so they can cook through before adding the chickpeas. This is so easy and tasty it can be served by itself as a side dish.

To make the roasted tomato chutney, I prepare the seasonings, then add them to the tomatoes. All of this is blended until smooth. I roast the chutney on the stovetop to cut out the raw taste of the ingredients and to bring out the rich flavor of the tomatoes.

I like to set out each component of my Breakfast Tacos in separate bowls and let everyone customize their taco. I noticed that my kids made very simple tacos but my husband and his mother loaded them with roasted tomato chutney! They made our brunch turn into a fun meal, a lot of eating, talking and laughing.

Indian Breakfast Taco buffet

Indian Breakfast Tacos set out buffet-style.

Use fresh chapatis when serving my Breakfast Tacos for authentic flavor. If they are not available, feel free to substitute whole wheat tortillas.

In my daily search to find interesting, tasty and easy recipes for vegetables, I learned that using a simple spice mixture livens up a basic potato and green bean dish. Since this Spiced Potato and Green Beans recipe can be prepared in one pan it can cook right along side your main dish. My family likes it because it isn’t spicy hot and features two of their favorite vegetables. I included a bit of red bell pepper to add color and variety.

 

First I prepare the seasoned oil with traditional Indian spices. To this I add the potato pieces and let them brown a bit in the oil followed by the green beans and red bell pepper. Once everything is cooked, I transfer it to a bowl and serve. Of course, I taste a few tasty morsels before the dish gets to the table.

 

Spiced Potato and Green Beans recipe

Spiced Potato and Green Beans is an Indian fusion recipe that is made in no time and is as tasty as it is colorful.

 

I plan on serving this Spiced Potato and Green Beans dish along side my turkey this Thanksgiving. It is so easy to make that this will become a family favorite recipe.