I do remember those young days when Mom used to mash some potato with dollops of butter and we have it with steamed rice or breads before going to school. O….ho … those golden days you don’t have to think about your waist lines, no burden of health foods, no tension of wallets just eat, study and be merry … ha-ha! I hope you too have many such childhood memories share with us in this post. You know the other day there was some leftover boiled potato in my freezer have it been few years back I would just mash it with butter, cheese and cream but now I deliberately make effort to cut short such cheesy creamy desire. I created this spicy potato with butter fried onion for dinner to remember those old days yet to check the calorie count and it so also easy and fast to cook and goes very well with bread so what more can I ask. A quick delicious recipe, you can give it try anytime.
Potato 1 big boiled and crushed Red and yellow bell pepper ½ chopped Baby corn ½ blanched and sliced Tomato sauce 2 teaspoon Chilly sauce 1 teaspoon ( optional) Mustard sauce 1 teaspoon Onion 2 sliced Green chilly 1 deseeded and finely chopped (optional) Vegetable oil 2 teaspoon Butter 1 teaspoon Sugar a pinch Salt and pepper to taste
First heat oil on a pan. Then add red and yellow bell pepper and baby corn sauté for a minute then add the crushed potato. Add salt, pepper, sugar and in a small bowl add all the sauces and add it. Put off the flame and place this spicy potato on your serving dish. Keep aside. Heat a pan then add butter and onion sauté with a small pinch of salt and chopped green chilly if using. Fry on medium flame for a minute to two until the onion are transparent. Then top the spicy potato with this butter fried onion.
This way you cut short the use of butter but still get a very subtle delicate taste. Let me know how you like it.
I want to thank my friend Chandrani Banerjee from Cuisine Delight for honoring me with this lovely awards.
Be Happy And Stay Healthy.