Just about a week ago Daddy left for Angola for work. Now I know that may seem like an interesting fact but really it isn’t. Just a normal occurrence for us. BUT although it is a normal occurrence for both mom and I, we try to give him a special home cooked meal before he leaves and for when he comes back.
Tuesday for us was very potato filled.
If you’ve been reading my blogs since I started, you may know that I was raised traveling. That I have lived in four continents now and that I love international cuisine. Well last Tuesday I craved for some of the cuisine I enjoyed when living in the Caribbean. Something everyone in my immediate family seems to love. So Tuesday was a bit of a Trinidadian Tuesday as the main creation was Aloo Pies. Aloo meaning potato in Hindi.
Although I made Aloo Pie, I also made twice baked potatoes for dinner. Told you it was a potato filled Tuesday!
So here I will give you both recipes, though the show stopper is definitely the Aloo Pie.
Ingredients for Aloo Pie:
- 4 russet potatoes, peeled and chopped into quarters
- 5 cloves garlic, minced
- 1 chili pepper, sliced and chopped
- 1 teaspoon ground cumin
- ½ cup fresh coriander, chopped
- ¼ cup (65g) Greek yoghurt
- 3 cups (384g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon canola oil
- ¾ cup (177g) water (more if needed) to knead dough
- ¼ cup (50ml) canola oil
Fill a large pot with salted water and boil the potatoes until able to be pierced with a fork (approx. 30 minutes).
Meanwhile as potatoes cook, in a medium sized bowl place flour, baking powder, and salt together and mix. Add canola oil and water and kneed into a dough. Once all is incorporated well, cover and let sit for a minimum of 20 minutes.
Once potatoes are cooked, drain and place back in pot. Mash until somewhat smooth, add Greek yoghurt to further smoothen. Mix with garlic, chili pepper, cumin, and fresh coriander until flavours are blended together well.
In a large frying pan, add ¼ cup canola oil and turn burner to medium heat. Make sure oil is not smoking, that will ensure that oil is too hot for dough.
Roll out dough into ping-pong sized balls and roll out into an oval shape. Place a teaspoon of potato mixture into the centre and close up. Using water coat the edges to confirm dough stays sealed while frying.
Place raw aloo pie into frying pan and cook until golden brown on all sides. Remove from pan and place on a plate covered with paper towel to remove excess grease.
Repeat again until all dough is used. Then enjoy!
I ended up making fourteen but I had to taste whether the dough was cooked well with a few (also sharing the cooked pieces with Austin), then when I knew there were proper cooked ones, I shared with Lizzie! Who I must say loved the potato filled fried goodness! Though who wouldn’t?
Then for dinner some hours later I made some more potato goodness.
I pride myself for not being a meat and potatoes type of person, but I sorta was a potato person on Tuesday, I mean with all that starch? Dayum!
I actually found this twice baked potato while I was on Pinterest a few weeks ago. It looked fabulous so when mom brought up something to make for Daddy before he flew out I offered to make twice baked potatoes which she was interested in. Yay Pinterest.
I got the recipe from here, but I have to say as someone who has made a vegan buttermilk before – normal buttermilk is bloody disgusting! Both are equally gross, but what is better? Chunky REAL buttermilk or curdled vegan buttermilk? I’m pretty sure I’d take curdled stuff over chunky blobs of “milk” anyday!
- 4 russet potatoes
- 1 ½ cup (265g) broccoli florets
- 2 cups (200g) cauliflower, chopped
- ½ cup (50ml) buttermilk
- 1 Tablespoon chives, coarsely chopped
- 1 cup (100g) cheddar cheese, shredded
- Salt and pepper to taste
Pierce potatoes several times with a fork and place in microwave on potato settings until cooked thoroughly. (You can also bake for an hour at 425ᵒF (218ᵒC))
While potatoes are cooking in microwave or oven, in a large sauce pan add broccoli and cauliflower florets and some salted water and cover and cook vegetables until al dente, (about three minutes). Remove broccoli with a slotted spoon and allow to drain. Continue to cook cauliflower until soft (about an additional five minutes). Drain and set aside in a large bowl.
Preheat oven to 400ᵒF (204ᵒC). Remove potatoes from microwave (or oven) and allow to cool some. Cut in half length-wise and remove the potato from skins leaving 1 centimetre of potato near skin.
Place potato “meat” into bowl with cauliflower and mash with potato masher or hand mixer. Add buttermilk and salt to make as smooth as possible. Fold in cheddar cheese and chives.
Spoon in potato and cauliflower mixture into the potato shells and top with broccoli and remaining cheese and place back in oven (for about 5-10 minutes, or until cheese is melted)
Serve immediately and enjoy!
I can tell you that the following morning when dad was headed to the airport he ended up having an Aloo Pie for breakfast and then SMSed mom to say he won’t be getting near his colleague anytime soon as there was enough garlic to kill off the vampires.
But you know what? It is all worth killing off vampires for Trinidadian cuisine!
Anyway, that was my Potato-Filled Tuesday! Hope you liked the recipes as much as we did.
Enjoy your meal!