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Thursday, March 3, 2016

Pan-seared Spinach and Potato Cigars ( with a Sour cream dip )

IMP - This i an original recipe created by the blogger and has been published for the first time on Oriyarasoi. 


Six ingredients in common. One main course. One dessert. No omitting any ingredient for either course. On top of that it has to make the cut. Gourmet. Nothing less for the esteemed judges. Sounds like a Dr. Jekyll and Mr Hyde situation, doesn't it ? Well, it is part of a cooking contest that I am participating in. Looks tough but then what fun is a contest that does not challenge your limits. Well, when the going gets tough, the tough get going. For one, I am gonna treat this as some much needed motivation for blogging regularly.

So, here is the main course dish that I decided to create. The mashed potato uses just a drizzle of olive oil, a dash of salt and a bit of chili flakes. It is rolled in spinach leaves and seared on a pan which has been sprayed with olive oil and sprinkled with chili flakes. End result ? Melt in the mouth cigars that have a beautiful burnt aroma of chili and spinach. I served this with a drizzle of sour cream seasoned with brown sugar and salt. Frugal. Elementary. And yet orgasmic.

Read on for the recipe -


















Preparation Time - 20 mins

Ingredients -

For the cigars -


  • 2 medium sized mashed potatoes
  • 10 spinach leaves (look for ones that are little big in size)
  • 1 1/2 tsp olive oil
  • 1/2 tsp chili flakes
  • salt to taste


For the dip -


  • 3 tsp sour cream
  • 1/2 tsp brown sugar
  • a pinch of salt

Preparation -  Take the sour cream in a bowl. Add the brown sugar and salt. Beat till dissolved and a little fluffy.

Cooking - Bake/boil the potatoes. Allow then to cool down.

Peel them and mash roughly. Pass the mashed potatoes through a steel sieve into another bowl. Repeat this procedure twice to get satin smooth texture.

Add 1 tsp olive oil and 1/4 tsp chili flakes to the mashed potato. Mix well.

Wash the spinach leaves and remove the stems. Dip them in boiling one for 1-2 seconds and remove immediately into a bowl of cold water. Dry the blanched leaves on paper towels.

Take a teaspoon of the mashed potato and place it in the middle of a spinach leaf. Roll it into a cigar. Roll another 1-2 spinach leaves around it to give it volume. 

Heat the remaining olive oil on a pan. Sprinkle the chili flakes on the pan. Place the cigars on the smoking hot pan and cook them on high for 1-2 mins or till they are seared to a brown on all sides.

Remove and place on the serving tray. Drizzle the sour cream dip over each cigar.

Serve immediately.


















Note - Make sour cream at home. Take any heavy cream / whipping cream you have. Add some vinegar to it. Beat with a whisk till fluffy. And voila, you never need to buy sour cream again.

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