• Boil the potatoes before roasting so the potatoes are soft and tender from inside.
• You can increase or decrease the amount of garlic to your liking.
• I have used baby potatoes in this recipe but this recipe works well with other potatoes as well including russet potatoes, Yukon gold potatoes, red potatoes or even with sweet potatoes.
• Be sure to cut the potatoes about the same size to ensure even roasting.
• Keeping the skin on is purely your choice, I prefer roasting potatoes with the skin. It just tastes great!
• If you want even crispier exterior, you can roast a little longer
• You can also add fresh or dried herbs of your choice if you like.

Now let’s see how to make the perfect roasted garlic potatoes.

Print

Roasted Garlic Potatoes

Perfect roasted garlic potatoes made in oven. Crispy from outside and soft from inside and absolutely delicious!

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword potato recipes,, roasted, potatoes, baby potatoes, crispy potates, easy,

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 2 people

Calories 580kcal

Equipment

• Oven

Ingredients

• 15-20 Baby potatoes Cut into halves
• 2 tbsp. Olive oil
• 1 tbsp. Garlic Chopped
• 1/2 tsp Black pepper Freshly ground
• 1/4 tsp Red chili powder
• Salt To taste

Instructions

• Boil the potatoes in a microwave safe bowl with 1 tsp of salt
• Drain and let cool slightly
• Add 2 tbsp. of oil in  a pan
• Add the chopped garlic to it
• Sauté for few seconds
• Don’t cook for too long otherwise they will burn in the oven
• Add this garlic oil to the potatoes
• Mix well
• Add black pepper, red chili powder and salt to taste
• Toss the potatoes well so that they are nicely coated with salt and pepper
• Transfer to a lined baking sheet
• Spread the potatoes evenly
• Bake in the oven at 400 degree F
• Flip the potatoes after 30 minutes
• Bake for additional 20 minutes until they are crisp golden brown

Video

If you like this roasted garlic potatoes recipe, here are a few other favorites you may want to check out.

• Homemade Hash Browns with Spinach and Carrot
• Potato Paneer Samosa

For more video recipes please visit our youTube channel

The post Perfect Roasted Garlic Potatoes appeared first on Inspired-recipes.

Hash browns are pan fried  crispy potato patties made with  shredded potatoes. They are very much like aloo tikki, the popular north Indian snack that is made with mashed boiled potatoes.

In this recipe I have added some finely chopped carrots and spinach in the potatoes. You can also try with other veggies of your choice.

The trick for the perfect crispy hash browns is to squeeze as much moisture out of the potatoes as possible and start to cook on medium high heat without disturbing   for at least 4 to 5 minutes.

These hash browns are quick to make and have become favorite in our home. Hope you all will like it too.

• 3 medium potatoes- grated
• 1/2 cup fresh spinach leaves – chopped
• 1/2 medium onion- chopped finely
• 1 1/2 tablespoon cornflour
• 1/2 carrot – grated
• Red chili powder- 1/2 tsp
• Salt- To taste.

• In a bowl mix grated potatoes, spinach, onion, carrot
• Add 1/2 tsp salt and mix well
• Squeeze the veggie mixture to remove all the moisture out
• Add red chili powder and corn flour
• Adjust salt by tasting the mixture
• Form the mixture into patties
• Heat oil in a pan for shallow frying
• Put the patties gently in the hot pan
• Let them brown on medium high heat for few minutes from both the sides then lower the  heat to medium.
• Cook till done.

This recipe is published in Greatist.com as a healthy breakfast recipe.

Shared with   Foodie Fridays,  Share it Sunday, 

The post Homemade Hash Browns with Spinach and Carrot appeared first on Inspired-recipes.

Crispy rice flour crepes, Chawal ka cheela(chilla) also called Chattisgarh ka dosa is a quick and easy breakfast made with rice flour and you can add veggies of your choice if you like.

I like the fact that almost any flour can be made into cheela or pancake. Adjust the consistency, add some veggies and spices and spread on hot tawa/griddle. It is that easy, however the way we pour/spread makes a lot of difference in the taste and texture. Some of the flours that you can use to make cheelas are chickpea flour, whole wheat flour, broken wheat flour, oats flour, Quinoa flour, lentil flour and the list can go on.

In this recipe I have added spinach and onions. These cheelas are very thin and crisp and go very well with chutneys like coriander chutney, coconut or peanut chutney.

• Rice flour – 1 cup
• Water – as required
• Spinach – chopped(1 tbsp)
• Onions – finely chopped(1 cup)
• Red chili powder – 1 tsp (or to taste)
• Cumin powder – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Salt – to taste

• Take the flour in a bowl
• Add all the ingredients  and make a batter of runny consistency
• Heat a griddle and apply some oil
• Pour 11/2 tbsp of batter and spread it by moving the griddle
• Don’t use spatula to spread the batter
• Cook from both sides until crisp and golden brown
• Serve with favorite chutney

You may also like this tasty Lefotver rice tikki recipe

Visit our youTube channel here

The post Crispy Rice Flour Crepes(Cheela) appeared first on Inspired-recipes.

Here goes the recipe for boiled peanut salad…

Ingredients

Raw Peanuts – I cup
Onion – 2 tablespoons (chopped finely)
Tomato- 2 tablespoons (chopped finely)
Green chili – 1 or 2 (chopped finely)
Fresh lemon juice- 1 teaspoon or to taste
Salt- to taste

Method

Soak the peanuts for at least 2- 3 hours
Boil the soaked peanuts till done- (I  pressure cook till 3 whistles)
Drain and let them cool
Now add onion, tomato,  green chili, lemon and salt
Enjoy!

You should also try Crunchy grilled vegetable salad

Visit our YouTube channel here

The post Boiled Peanut Salad – Healthy and Protein Rich appeared first on Inspired-recipes.

Leftover rice can be repurposed in so many ways. You can convert it into many different cuisines. It is so versatile that it can be made into snack, a wholesome meal or even a dessert! I made these delicious cutlets/pancakes/tikkis with leftover rice, potatoes and cheese. It’s easy to make and liked by everyone and kids loved it!

Ingredients

• 1 and 1/2 cups of cooked rice
• 2 cups of boiled potatoes
• 2 tbsp of chopped onions
• 1/4th cup of chopped coriander leaves
• Salt to taste
• Red chili powder to taste
• 1/2 tsp of garam masala
• 1/4th tsp of chat masala
• 1/4th cup of bread crumbs
• 1/3 cups of shredded cheese
• Oil for shallow frying

Instructions-

• Take 1 and 1/2 cups of rice
• Add 2 cups of boiled potatoes
• Add the chopped onions and coriander leaves
• Salt to taste
• Add red chili powder, garam masala and chat masala
• Mix well
• Use your hands to make sure there are no lumps
• Add the bread crumbs and shredded cheese
• Mix well
• Take some mixture and make a ball out of it
• Seal the edges if it breaks
• It should make about 8 – 10 cutlets/tikkis.
• Heat some oil in a pan
• Place the tikkis/patties
• Spread the oil evenly
• Let it cook for some time
• Flip the tikkis and cook from other side.
• Flatten them a little with spatula
• Cook until the tikkis are brown on both sides
• Serve and enjoy

Also try these delicious rice flour crepes

The post Leftover Rice Tikki/Cutlet appeared first on Inspired-recipes.

Start your morning off  with this healthy and nutritious banana and blueberry breakfast smoothie. It’s packed with Vitamins and nutrients and is super quick to make!

If you don’t like eating vegetables and fruits, smoothies are a perfect alternative way of getting the nutrients from vegetables and fruits. 

Starting your day with a healthy breakfast keeps you energized the whole day. 

Now let’s make our blueberry banana smoothie. You can also use honey instead of sugar. If your bananas and blueberries are sweet enough or you are trying to avoid sugar, you can skip using sugar or try using sweetener if you like.

• Bananas  –  1 small (sliced)
• Blueberries  – 1/4th cup
• Sugar  – to taste
• Yogurt- 1/4th cup
• Ice cubes – 4-5 cubes

• In a blender, Combine everything together and blend smooth
• Enjoy!
• YouTube video link for the recipe is HERE

You may also like this quick and easy Fruit and Yogurt dessert cup

The post Blueberry Banana Smoothie appeared first on Inspired-recipes.

• Mini tex-mex cups
• Leftover rice tikkis

For video recipes, please visit our YouTube channel here

The post Vegetable balls (Non deep fried snack) appeared first on Inspired-recipes.

Here is a recipe for a quick Adrak wali chai

• Water – 11/2 cups
• Milk – 1 Cup
• Sugar – to taste
• Ginger – 11/2 tsp grated
• Tea leaves – 2 tsp

• Heat water in a Saucepan
• Add grated ginger and let it come to a boil
• Add tea leaves, stir
• Add 1 cup of milk
• Let it simmer for 3 – 4 minutes
• Add sugar and mix well
• Boil for few minutes, depending on how strong you want your tea
• strain into a cup and Serve hot!

The post Ginger tea | Adrak Wali Chai appeared first on Inspired-recipes.

This Poha recipe is great for a quick and delicious breakfast or evening snack.  . Poha is made with flattened rice cooked with some spices. You can also add vegetables of your choice and keep it in kids lunch box for a healthy, tasty and filling meal.

• Poha(flattened rice)   –  1 cup
• Onion  – 1/2 small(chopped)
• Green chilies – to taste
• Peanuts – 2 tbsp
• Salt – to taste
• Turmeric powder- 1/4th tsp
• Kashmiri red chili powder – 1/2 tsp (or  to taste)
• Cumin powder – 1/4th tsp
• Tomatoes- 1/2 (chopped)
• Coriander leaves – to garnish
• Namkeen – to sprinkle on top

• Soak poha in enough water for a minute, wash and drain
• Dry roast peanuts and keep aside
• Heat oil in a pan and saute onions for half a minute
• Add green chilies and all dry masalas, cook for few seconds
• Add peanuts, mix well
• Add chopped tomatoes and cook until tomatoes are soft
• Add the poha and mix very well
• Garnish with coriander leaves
• Add your favourite namkeen on top
• Enjoy

The post Quick Poha Recipe appeared first on Inspired-recipes.

• Atta(whole wheat flour)   –  1  cup
• Oil – 1/5th cup
• Salt – 1/2 tsp or to taste
• Water – to need the dough

• Dal (urad or dhuli masoor or dhuli moong) – 2 tbspoon
• Saunf(fennel) – 2 tsp
• Hing(asafetida) – 1/2 tsp
• Red chili Powder – to taste
• Coriander powder- 1tsp
• Salt – to taste
• Soda – A pinch
• Amchur(mango powder) – 1/2 tsp
• Water – as required

• Mix all the dry ingredients for the dough
• Add water little by little to kned it into a dough
• Cover and Keep aside
• Grind all the dry ingredients for the filling in the grinder
• Add water so that the filling becomes like a dough
• Cover and keep the filling for 10 minutes
• After 10 minutes the filling should be like a soft dough(add more water if needed)
• Now take lemon sized ball of the dough and flatten it a little bit. Add small amount of filling into it and bring the edges together to seal. Gently flatten the kachoris a little more with rolling pin.
• Deep fry the kachoris in hot oil untill brown
• Serve hot and enjoy!

The post Instant Whole Wheat Khasta Kachori appeared first on Inspired-recipes.