Aloo Nazakat (stylish potatoes) by Avonmore

Aloo-Nazakat-266x266

Created by Nidhi Jain

Ingredients

  • 5 large potatoes
  • 1 onion
  • Oil for fring and greasing
  • ½ tsp Turmeric powder (Indian spice)
  • 4 tsp Rosted gram flour (chickpeas flour)
  • ½ cup yogurt
  • ¼ tbsp fenugreek leaves
  • ½ tsp ginger garlic paste
  • ½ cup of cottage cheese (made of Avonmore milk homemade)
  • 1 tsp of mint leaves chopped
  • 1 tsp coriander leaves chopped
  • ½ tsp cumin powder
  • 1 stick cinnamon
  • 3 cardamons
  • 2 cup Avonmore milk
  • 10 chopped raisins
  • 30 chashew nuts chopped
  • salt

Directions

  1. Peel and scoop out the inside of potato leaving a shell all round. Power boil  potato until 3/4 done or deep fry.
  2. For the marinade, place the yogurt in a bowl, add the ginger garlic paste,Turmeric powder,chickpeas flour.mix well, set aside.
  3. For the filling, place the cottagge cheese,cumin powder,salt, coriander leaves,mint leaves,choped raisin, cashew nuts and mix well.
  4. Stuff the potato shells generously with the filling and place the stuffed potato in the marinade and mix well  with a light hand.leave to marinade for about 10 min.
  5. Preheat an oven to 180c/350f.
  6. Grease the baking tray and arrange the stuffed potato and bake it for 15 min.

White Gravy:

  1. Grind the onions,cashew nuts, cloves,cinnamon,cumin.
  2. Heat the oil and fry this paste.
  3. Add milk to the mixture at last add salt and coriander leaves.

http://cookwithavonmore.ie/recipe/aloo-nazakat-stylish-potatoes/

Aloo Nazakat (stylish potatoes) by Avonmore

Aloo-Nazakat-266x266

Created by Nidhi Jain

Ingredients

  • 5 large potatoes
  • 1 onion
  • Oil for fring and greasing
  • ½ tsp Turmeric powder (Indian spice)
  • 4 tsp Rosted gram flour (chickpeas flour)
  • ½ cup yogurt
  • ¼ tbsp fenugreek leaves
  • ½ tsp ginger garlic paste
  • ½ cup of cottage cheese (made of Avonmore milk homemade)
  • 1 tsp of mint leaves chopped
  • 1 tsp coriander leaves chopped
  • ½ tsp cumin powder
  • 1 stick cinnamon
  • 3 cardamons
  • 2 cup Avonmore milk
  • 10 chopped raisins
  • 30 chashew nuts chopped
  • salt

Directions

  1. Peel and scoop out the inside of potato leaving a shell all round. Power boil  potato until 3/4 done or deep fry.
  2. For the marinade, place the yogurt in a bowl, add the ginger garlic paste,Turmeric powder,chickpeas flour.mix well, set aside.
  3. For the filling, place the cottagge cheese,cumin powder,salt, coriander leaves,mint leaves,choped raisin, cashew nuts and mix well.
  4. Stuff the potato shells generously with the filling and place the stuffed potato in the marinade and mix well  with a light hand.leave to marinade for about 10 min.
  5. Preheat an oven to 180c/350f.
  6. Grease the baking tray and arrange the stuffed potato and bake it for 15 min.

White Gravy:

  1. Grind the onions,cashew nuts, cloves,cinnamon,cumin.
  2. Heat the oil and fry this paste.
  3. Add milk to the mixture at last add salt and coriander leaves.

http://cookwithavonmore.ie/recipe/aloo-nazakat-stylish-potatoes/

Avonmore Tasty Mediterranean Pasta

avon pasta salad apr 16

Ingredients

  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.

Lunchtime..mediterranean pasta with Avonmore Grated Cheddar & Mozzarella cheese

avon pasta salad apr 16

Ingredients

  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.

Lunchtime..mediterranean pasta with Avonmore Grated Cheddar & Mozzarella cheese

avon pasta salad apr 16

Ingredients

  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.