This is a very simple dish that can give you some booster after a tired day at work.
Ingredients:
4 potatoes, skinned and cut into small cubes
5 tbsp of kurma curry powder
1 tsp of brown sugar
2 inch of cinnamon stick cut into two
1 1/2 tbsp of corn starch
A pinch of salt for taste
1 tsp of pure ghee
200 ml of water
Methods:
Put the potatoes in the claypot.
Put the kurma curry powder and brown sugar in the clay pot and mix well.
Add the salt for taste.
Keep the ingredients in the pot for about 5 minutes.
Pour 180ml water in the pot and add the ghee and cinnamon.
Mix well and pop it into the microwave for 5 minutes.
Mix 2o ml of water with the corn starch. Mix well.
Take the claypot out of the microwave and pour in the corn starch.
Pop the claypot into microwave for another 3 minutes.
Serving: 3
Showing posts with label baked potatoes. Show all posts
Showing posts with label baked potatoes. Show all posts
Microwave Baked Potato By CJME
If you want the yummy taste of nice slowly baked potato, but aren't patient enough, or don't have the know how to bake it in an oven, well this is for you. Give it twelve minutes, get a mouth watering, taste bud-tingling treat."
PREP TIME
1 Minute
COOK TIME
11 Min
READY IN
12 Min
SERVINGS & SCALING
Original recipe yield: 1 serving
INGREDIENTS
1 large russet potato
1 tablespoon butter or margarine
3 tablespoons shredded Cheddar cheese
salt and pepper to taste
3 teaspoons sour cream
DIRECTIONS
Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes.
When the potato is soft, remove from the microwave, and cut in half lengthwise.
Season with salt and pepper, and mash up the inside a little using a fork.
Top the open sides with butter and 2 tablespoons of cheese.
Return to the microwave, and cook for about 1 minute to melt the cheese.
Top with remaining cheese and sour cream, and serve.
Souce: All Recipe
PREP TIME
1 Minute
COOK TIME
11 Min
READY IN
12 Min
SERVINGS & SCALING
Original recipe yield: 1 serving
INGREDIENTS
1 large russet potato
1 tablespoon butter or margarine
3 tablespoons shredded Cheddar cheese
salt and pepper to taste
3 teaspoons sour cream
DIRECTIONS
Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes.
When the potato is soft, remove from the microwave, and cut in half lengthwise.
Season with salt and pepper, and mash up the inside a little using a fork.
Top the open sides with butter and 2 tablespoons of cheese.
Return to the microwave, and cook for about 1 minute to melt the cheese.
Top with remaining cheese and sour cream, and serve.
Souce: All Recipe
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