Tag Archives: chili

Ode to Potato


So as you have seen, we have a lot of potato in our diet. This is because potato is such an easy vegetable to change to your liking. It can be fried, roasted, mashed, baked! There is no end to what you can do to a potato. But last night, I really wanted something good but quick (20 mins) to make. And potato takes at least 20 minutes to boil. So we decided to make this baked potato recipe, but make the process a little faster because baking potatoes takes about 45 minutes, depending on the size of the potato. So here is an easier way to do it.

Serves 2


2 large potatoes (russet)

Vegetables (I used green pepper, cauliflower, onions, but you can put any others)- chopped into small pieces


Butter- optional


1. Wash the potatoes really well under cold water, brushing off any eyes and dirt. Poke a few holes with a fork all over the potatoes.

2. Put the potato in the microwave for about 4-5 minutes, just until the potato becomes a little bit soft. Our microwave is very powerful so we try not to put the potato in for more than that, otherwise it becomes too soft.

3. In the mean time, preheat the oven to 350 degrees.

4. Once the potatoes are done in the microwave, take them out CAREFULLY and poke holes along the middle of the potato. Press it gently on the edges and the potato should pop open.

5. Fill the middle with your vegetables and a small amount of butter (if using). Then sprinkle a little cheese, just to melt in with the vegetables.

6. Many websites that I read said put the potato directly on the oven rack and put a sheet of foil under it to catch any drippings. But we just put the potato on a sheet of foil and put it in the oven so it will be easier to take it out. Leave the potato in for about 15-20 minutes, until all the vegetables are cooked.

7. Once it is done, serve hot with more cheese.

8. Optional- we put a pot with half a can of beans and put some taco seasoning and salt, to serve on top of the potato.


The vegetables really add flavour so make sure it cooks through completely, otherwise you will have a lot of uncooked vegetables on top of the potato.

We love butter with baked potatoes, and it adds a creamy flavour to the potato but you can easily just add salt and pepper to it instead. We just like going the fatty way! =)

What quick innovative recipes do you have for potatoes (or any other vegetable)?



Chapati, Potato and Raita


Hey guys! Sneha here. I haven’t written a post so far because college is kicking my butt! BUT I decided to take a break just for you guys!! 😀

For lunch, Swetha and I decided to make a combo meal. Why should we limit ourselves to just one dish per meal when we can make more?! Plus it’s more eating for us 😉

So we made chapati (indian bread) with potato curry and a raita to add the ooh la la.

Let’s start with the chapati. You probably would wanna start with this ’cause it takes the longest to make. This recipe serves 2 and makes a total of 10 chapatis.


2 cups whole wheat flour

1 tsp salt

1 Tbsp oil (any kind really. I use vegetable)

about 1/2 cup water

1/2 cup all purpose flour


1. Put the wheat flour and the salt in a mixing bowl and add the oil as well. Add the water to the ingredients little by little, starting with just enough to dampen the mixture.

2. Knead the dough, making sure to thoroughly mix the oil and water to all the flour and salt. Keep adding water until you get a non-sticky dough that can hold its shape.

It should look just like this:

3. Let it set for about an hour and then divide them into 10 little balls. Chapatis are generally bigger and so the balls should be about the size of a ping pong ball.

4. After this, dust the surface of your counter with the all purpose flour so that the chapati won’t stick to it when rolling it out. Flatten the chapati ball using the palm of your hand to start the circle.

5. Roll it out, trying to make it as circular as possible. It doesn’t have to be a perfect circle so don’t worry if it doesn’t come out like that. Keep rolling it until it is as thin as a tortilla.

6. Heat up a pan on medium heat and put the chapati. Lightly oil the edges of the chapati and let it cook. Flip it over after 30-45 seconds, depending on how hot your pan is, adding a little oil on the edges again. It should be light brown with a few darker spots.

And voila! You have chapati!

And now it is my (Swetha) turn and it is potato time! This uses similar ingredients as the cream cheese Indian potatoes, but this one is a dry version that goes very well with chapati.


2 large potatoes- chopped

Half an onion- chopped

1 green chili- chopped

A pinch of turmeric

1 tsp chili powder

3-4 tbsp of oil

5-6 sprigs of coriander (not shown in picture)


1. Heat oil in a deep pan and add the onions and chili. Roast the onion until it is fragrant and slightly translucent. Add salt.

2. Add the potatoes, turmeric and chili powder. Add more salt, because potato absorbs a lot of salt.

3. Add about 1/8th of a cup of water to help cook the potatoes more. Add the coriander leaves and mix it all together.

4. Reduce the heat to very low. Close the pan and leave the potato to cook for about 20 minutes. You can also add more salt/ chili powder if you want.

5. Keep checking on the potatoes to make sure it doesn’t burn. Once the potatoes are soft but not falling apart, it is ready!


I added garlic with the onion, and you can also add ginger to this recipe for it to be more flavourful. Another addition would be to add more coriander leaves because that gives it a very different taste. The potato can also be boiled before hand, but we didn’t want to use so many dishes and if the potatoes are cut small it will not take that long to cook through.

After we made this we decided we wanted something sauce-like to bring it all together, so as the dish won’t be too dry. So we decided Raita would be the easiest option because we had everything already on hand and it has beautiful colours.


Indian/ Greek yogurt

1 chili

A few springs of coriander leaves

Half a tomato- chopped

A pinch of asafoetida- optional

Doesn’t it look colourful already?!


1. If the yogurt is thick, add some water so it has a more runny consistency. Add salt.

2. Add the asafoetida, tomatoes, coriander leaves and chili.

3. Mix it all together and refrigerate until you are ready to eat. This way the tomato juice and the heat from the chili will all combine in the yogurt to make it taste delicious!


Don’t chop up the coriander leaves so that you can differentiate between the chili and the coriander leaves. Some people also add onions/cucumber in the raita, we didn’t have cucumber so decided to go the simple route.

Now that all your food is ready, all that’s left is the eating!!!!! I hope this post helps you make a healthy well rounded dish! It doesn’t take that much time, while the chapati dough is resting you can make the potato and while the potato cooks you can make the raita! It’s that simple! And if we can do it, you surely can do it. Hope you had a wonderful weekend! =)



Vegetarian chili is something we have made a few times in the past, it has been altered each time and yesterday we finally made the perfect chili according to our preference! Chili is really easy because it incorporates so many yummy vegetables! We usually make chili when we need to get rid of vegetables.


3 tsp of oil

Chili Beans in Sauce (canned)

Pinto Beans – drained

2 Carrots -chopped – thin

1 medium onion –diced

1 clove of garlic- finely chopped

2 Smart Dogs (veggie) – diced


¼ cup of ketchup (or tomato paste)

1 tablespoon of chili garlic sauce (tomato based)

¼ cup of water (and as needed)


1 tsp of salt

A pinch of oregano (dried powder)

¼ tsp chili powder (or to taste)

½ tsp cumin powder


1. Heat oil on medium heat in a pot, and then saute onions and garlic until the onions are translucent. Then add carrots and cook for another 2 minutes.

2. Add the chili beans ( we used the one without beef fat) and the pinto beans and let the vegetables absorb the chili flavor. Then add the hot dogs, and stir everything in.

3. In a small bowl, mix the water, ketchup (or tomato puree) and chili garlic sauce until it is all mixed together. Pour this mixture into the pot of chili.

4. Now you can add the chili powder, cumin powder, oregano and salt according to your taste. We like the chili more spicy so we added more chili powder.

5. Adjust taste to what you prefer then close the pot and let it cook together on relatively low heat for about 15 minutes or until the carrots are cooked through but not mushy.

6. Take the pot off heat, serve with tortilla chips, and cheese.

Polished the chili off in 5 minutes!


Feel free to change this recipe how you want, we just added all the vegetables and ingredients we had in the fridge. Potatoes, tomatoes, a different type of beans and taco seasoning can also be added. This recipe lasts in the refrigerator for a few days so can be used the next day for quesadillas.

Feel free to comment and let us know what you think! =)