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{Ramadan Special} - Baked Potato Wedges by Tasneem of 'Thoughts Over Chai'

Thursday, June 18, 2015 15:49

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{Day 1}

Salam and welcome to the very first post of ‘Joy From Fasting To Feasting – VIII’. Our very first guest, who is going to serve us a healthy Iftaar recipe is Tasneem of ‘Thoughts Over Chai‘. Tasneem’s blog is medley of her family favorite recipes and tid-bits of her life activities….Do stop by at Thoughts Over Chai to indulge in some new flavours….

Ramadan Mubarak to all the lovely readers of Yummy Food. I am always delighted when someone ask me to do a guest post and if it is especially from a fabulous blogger who clicks some splendid photographs, I would never miss the lovely opportunity and consider it to be my honor for contributing to Ramadan event, Lubna Karim, host every year. We are in the Holy month and it is that time of the year again to discover one’s spiritual side, be obedient to Allah and like always, follow His glorious path. We all know, Ramadan is a month of fasting – not only from food but moreover restraining from ungodly worldly pleasures, erring temptations and instead be patient, responsible and seek for greater things. Let us also take this opportunity to make healthy changes in our diet – eat clean, healthy and avoid processed food.

From the very time I remember, Ramadan had been a peaceful month in my house – not anything extraordinarily unique yet it always brought along with itself a bout of fresh air. Each year learning something new and growing wiser in terms of understanding the religion better has become a norm. Like in every Muslim household, my teaching for learning the importance of Ramadan started young. Though I may have started to fast for the whole month a little late than many people I know of my age, my bunch of cousins and I closely observed the happenings in our nani house in Hyderabad with great enthusiasm making traditional recipes that I am still learning with every passing day. And then iftari always ended with a cup of chai.

My parents, sister and I moved to Bombay (or Mumbai) when I was still schooling and then I got to know about a totally new perspective in the city during Ramadan. As I grew more independent, I was exposed to other side of South Bombay – the side where pediment of foodies reside. Eating our way through heavy noises at the time of iftari had its own charm in those little bylanes of Mohammed Ali Road and Bhendi Bazaar. I have eaten Paya, Barah Handi (most quintessential in a Bohri household), Chana Bateta, Baida Roti, Chicken Tandoori and Malpuas all from dainty roadside stalls who serve their customers as diligently. A must visit in my opinion atleast once if you stay in Bombay to experience nothing but enormous gluttony. A tip – go with an empty stomach!

After marriage a lot of things changed – like for cooking iftar in my own kitchen and learning about other various dishes that had been a staple in my husband’s home. The kind of finger food we totally love should be made of potatoes – aloo bhajiya, wedges, cutlets, pattice etc. to be eaten right after evening prayers. We host a couple of Iftaar parties during the month at home with very close family and friends; and I really like to cook only that much food that would be eaten on the same day so there is no wastage as opposed to a huge spread, Iftaars are most commonly known for. One of the few foods that I wholeheartedly concentrate on is to cook something for children that would be enthusiastically eaten by them without throwing too many tantrums. As we all know, children love wedges and fries all thanks to many fast-food joints seen everywhere. Though they may not fast, they join us for food gatherings and it is best to make them comfortable, while the adults enjoy their food too. I almost everytime make these potato wedges for children that has a healthy twist to it – they are baked and not fried which adults enjoy with great zeal too.

I have been equally guilty of making fried stuff in the first year of my marriage almost every evening and as Little A was born soon after, we luckily started to make smart choices. We do indulge in fired fritters when the craving strikes during the Holy month but however we try to limit their consumption to minimum. Healthy eating is the benign choice for many people in this age and what better month to start off than in Ramadan, right? Potatoes with skin is rich in fiber and should be included in the diet. As opposed to what people keep telling me that potatoes should be avoided for starch, I like to soak them in water for good 30 mins before prepping them for a dish. My love potatoes goes far beyond I can remember, and thus the reluctance of having to listen to what others say though I absolutely avoid fried potatoes. Baking is the next big option and if you can pull it off (it is so easy, you obviously can), believe me you’ll never return to deep-frying them again.

INGREDIENTS:

Potatoes – 3, thoroughly washed with skin
Olive oil – 2 tbsp
Thyme – 1 tsp
Rosemary – 1 tsp
Black pepper – 1 tsp, freshly ground
Salt to taste

PREPARATION:

Cut the potatoes into wedges (with skin on) and let them rest in a water, fully covered, for about 30 minutes. Put 3 cups of fresh water on medium heat to boil. When the water starts rolling add a pinch of salt and potato wedges.
Cook for 5 minutes on medium heat. Remove on the kitchen towel and pat dry. In a medium sized mixing bowl prepare the marinade by mixing oil, herbs (if using dried, then crush between your palms), salt and pepper. Add in the potatoes and lightly mix till they are all coated.
Let them sit for 20-30 minutes. Preheat the oven to 180 Degrees C and line the baking tray with parchment paper. Arrange the potatoes on the parchment in a single layer so that they are cooked evenly.
Transfer the tray into the oven and roast for 15 minutes or till the skin of the potatoes become brown and crisp. Serve hot with your favorite chutney, mayonnaise or sauce.

Thank you Tasneem for joining in the Global Ramadan Event ‘Joy From Fasting To Feasting – VIII’ with such a wonderful recipe.

You can find Tasneen @ Blog|Facebook|Twitter|Pinterest|Google +.

NOTE: You can find updated list of entries @ Joy From Fasting To Feasting - VIII.

Source: http://www.kitchenflavours.net/2015/06/ramadan-special-baked-potato-wedges-by_19.html

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