Tagged with “Potato” (3)

🥔 Aloo ko Achaar

Achaars are a kind of nepali sidedish and a flavourful addition to every meal. This one was described as Potato-salad by my german relatives, and it kind of fits.


  • 4-5 Potatoes, boiled and diced
  • Cucumber, diced
  • 3 spoons of Brown Sesame or Niger Seeds, dry roasted and ground
  • Methi
  • Szechuanpepper
  • 1 Lemon


Boil the Potatoes and mix them with the cucumber, add a bit of Kurkuma in one spot.

Heat 3 tablespoons of oil in a pan and roast the methi until it’s black. You might be tempted to add less oil, but it needs quite a lot.

Once the methi has become black, pour it over the kurkuma with the hot oil. It should give a satisfying fzzzz. Mix in the sesame powder.

Add Salt, Szechuanpepper, Lemon. Balance the three ingredients so that each is present in the taste but does not overshadow the others.

🍚 Fried Rice

This is a really easy but versatile recipe for frying (leftover) rice with veggies, meat, tofu, what have you.

Base ingredients

  • 1 big onion 🧅, or several small one, finely diced
  • 2-3 potatoes 🥔, cut into thin pins similar to fries


You don’t need to add all ingredients listed here, but pick at least two, for variety’s sake. ;)

  • A handful of frozen peas
  • A handful of frozen green beans
  • 150g of chicken slices
  • 150g of tofu


Heat oil in a pan and add about 10 methi seeds and the same amount of ajowan seeds.

Fry them until the methi turns black, then add the onions and 1/2 tsp of tumeric. Fry for a while, then add the potatoes and 1 tsp of salt.

Fry the potatoes until they are half-done, then add all other ingredients and keep on frying.

After a few minutes, add the rice in a rough 1:1 ratio to everything else.

Once the rice is fried in a few places, you’re done!

🥬 Savoy-Cabbage Casserole

This is a casserole recipe that is loosely based on another recipe I found on the net somewhere.


  • 250g Cabbage, sliced
  • 250g Savoy, sliced
  • 100ml Coconut milk
  • 2-3 cloves of Garlic 🧄, finley cut
  • 100g Vegan cheese
  • 50ml Vegetable stock
  • 3-4 Medium sized Potatoes, thinly sliced


  1. Preheat oven to 200 °C.
  2. Cut the potatoes and veggies, add to the form.
  3. Cut the garlic and add on the veggies.
  4. Add stock, coconut milk, garlic to a vessel and mix, add generous amounts of spices like basil and thyme, then add the mixture to the form.
  5. Put the cheese on top.

Bake in the oven for at least 45min with alufoil, then remove the foil and bake for another 15min.