Ajdov Kruh


This is the first day of not only the Mega Marathon where we blog on all days of the month except Sunday but it also marks the 75th run of the Blogging Marathon. Yay!

As I posted yesterday, I will be posting Bread recipes for the entire month of April. I started this blog to primarily record my adventures and misadventures in bread baking. I couldn’t bake as often as I wanted due to various reasons and so have been writing about other food as well. But I always felt I wasn’t doing justice to the name of my blog and so this month will be all about breads. 

This first bread is from Slovenia and called Andover Kruh. It is made with buckwheat flour and potato and so it is dense as compared to the regular bread. But the flavour and the chewy crumb more than make up for that. So here goes –


Country of origin – Slovenia

Makes one 7″ loaf

Recipe adapted from here


Buckwheat flour          165 gms

All purpose flour            50 gms

Potato, medium size       1

Instant yeast                     2 gms

Lukewarm water             130 ml


  • Boil the potato well and peel it.
  • Mash it thoroughly and set aside
  • Mix the buckwheat flour with all purpose flour and salt. Set aside
  • Mix the yeast and water 
  • Add the flour and mashed potato to the yeast mixture and knead well for 4-5 minutes bu hand
  • Keep the dough in a greased bowl for an hour or till it doubles in size. 
  • Knock down the dough and knead for 1-2 minutes
  • Shape it into a ball and place it on the greased baking tray 
  • Set aside for 45 minutes
  • Preheat the oven to 190C
  • Bake for 40 minutes. The top should have browned well.
  • Let cool completely before cutting it into slices
  • Serve with butter, honey or jam
  • Enjoy!


 This is the Day 1 post for the April Mega Marathon starting with Letter A

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

Shirred Eggs with Potato Purée


For the second day of this week’s Blogging Marathon, I picked this simple and delicious recipe of potatoes with eggs. This is from the book ‘My Kitchen Year: 136 recipes that saved my life’ by Ruth Reichl. The recipes are wonderful and the writing simply mind blowing. Sample these lines about this very dish – 

Potatoes and eggs have had a very long love affair, but their romance has never been more exciting than here, where they embrace with astonishing fervour. When you want to be really really good to yourself, take the time to make this soft egg, gently cooked on a pillow of butter-rich potatoes. Then eat it very slowly with a spoon. Each bite reminds you why you’re glad to be alive”.

If this can’t make you try a dish, I don’t know what can. The husband had to travel for a couple of days and I chose that very time to try this one out. He is scandalized if I make anything with the potatoes other than a good South Indian roast complete with curry leaves and red chilly powder. So the daughter and I had this yummy and filling breakfast though she chose to have only the buttered potato purée without the egg included, not that I blame her. Do try it out.

Makes 4 Ramekins


Potatoes, medium sized                3-4 (around 400 gms)

Cream / sour cream                        3/4 cup

Butter                                                  3 tbsp / 40 gms

Eggs                                                      4

Salt & Pepper


  • Peel the potatoes and cut them into small pieces
  • Put them in a vessel and fill it with water enough to cover the potatoes
  • Add 1-2 tsp of salt and bring it to a boil
  • Simmer and cook for 10-15 minutes till the potatoes offer no resistance when pierced and can be easily mashed
  • Drain the water and mash the potatoes thoroughly
  • Season with pepper and set aside
  • Melt the butter and add 1/2 cup of the cream and mix well
  • Add this butter mixture to the mashed potato and watch it turn into a smooth purée
  • Preheat the oven to 190C 
  • Boil 2-3 cups of water
  • Butter 4 ramekins and fill them with potatoe purée up to half full.
  • Arrange the ramekins in a deep baking tray
  • Break open one egg in each of the ramekins carefully without breaking the yolk
  • Pour the boiling water into the baking tray 
  • Bake for 8 minutes until the egg whites have just begun to set
  • Add the remaining cream equally in the 4 ramekins and bake again for 5 minutes until the egg whites are set but the yolks are still runny.
  • Garnish with salt, chopped chives or bacon (optional)
  • Enjoy!



  1. The original recipe calls for cream but I had some sour cream to use up and so replaced it. Both options work very well
  2. I baked it for about 7 minutes the second time since I am not a huge fan of runny yolks. 

This is my post for the Blogging Marathon under the theme – One vegetable three ways.


Check out the Blogging Marathon page for other marathoners doing this BM. 


This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

Potato Pizza


My first and only experience of a cheese-less potato topped pizza was more than five years ago with a cousin. When he ordered it, I was very skeptic and doubtful of pizzas without cheese. But I still remember how awesome it tasted and that we ordered another one and took it home for next day’s breakfast. 

This week, my theme for the Blogging Marathon is -One vegetable three ways where I will be cooking 3 different dishes with the same vegetable ie potato. I wanted to try out some locally special vegetables but then it is the half yearly break for my daughter from school and potatoes simply had to play a dominant part of the menu these two weeks. That’s when I remembered this potato pizza and thought of giving it a shot. It’s simply divine and a must try!

Recipe source –here

Makes 2 pizzas


Pizza dough      See here for ingredients and methodology

For toppings

Potatoes, medium size                       3-4

Onion, medium                                     1

Olive Oil                                                   3 tbsp      

Salt & Pepper


  • Combine water and 4-5 tsp of salt in a large bowl
  • Peel the potatoes and slice very thin 
  • Add the sliced potatoes to the salted water and set aside for 40-50 minutes
  • Preheat the oven to 200C
  • Grease a baking tray 
  • Divide the pizza dough into 2 parts 
  • Spread one part of the dough on the tray with your oiled fingertips
  • If holes form, then pinch back the dough together and continue
  • Drain the potatoes and press out as much water as possible with your hands and paper towels
  • Thinly slice the onion and add it to a bowl with olive oil and pepper
  • Add the potatoes to this mixture and toss well to coat
  • Spread the toppings on the dough ensuring there is additional toppings around the edges since the edges tend to cook faster
  • Sprinkle little salt over the toppings
  • Bake for 25-30 minutes till the topping starts to turn golden brown and the crust is browned
  • Once it’s cooled slightly, cut into squares 
  • Enjoy!


This is my entry for the Blogging Marathon under One vegetable Three Dishes


Check out the Blogging Marathon page for other marathoners doing this BM. 


Ragada Patties


Mumbai street food is something that I have missed the most ever since I moved out from there. Despite the same dishes being available everywhere else, it never felt the same. Every time I visited Mumbai from Chennai / Bangalore, I would visit all my favorite joints to gobble up the pav bhajis, vada pavs and bhel puri. 

It’s almost a year since my last Mumbai trip and I have been missing the food terribly. The worse part is the constant barrage of street food pics from friends on Facebook. Just when the nostalgia was at its peak came the blogging marathon with the street food theme and I jumped at it. Today’s recipe is ragada patties which was one of my favorites growing up. There was this ‘uncle’ at the end of the street who made very tasty patties in a small worn out stall. I don’t think  my dish would match up to that but it was pretty tasty in itself.

So here goes –

Recipe source – here

Serves 3


For the Ragada

Dried White peas                          1 cup

Turmeric powder                           1/4 tsp

Red chilly powder                          1/2 tsp



For the patties

Potatoes, large                                2

Bread slices                                      3-4

Coriander leaves                             Few

Red chilly powder  


Also need

Date tamarind chutney                2-3 tbsp

Coriander mint chutney               2-3 tbsp

Onion, medium                                1

Lemon                                                 1

Coriander leaves                              For garnish

  • Soak the white peas overnight
  • Drain the water, add 4 cups of water, salt, turmeric powder, red chilly powder, asafoetida and salt.
  • Pressure cook it for 10-12 minutes
  • Check the peas to see if it has been completely cooked and can be mashed easily.
  • If not, pressure cook again for 4-5 minutes.
  • It needs to be of a paste like consistency.mif there is excess water then cook it without the lid till almost all the water evaporates.
  • Check and adjust for salt and spice. Keep aside.
  • Boil the potatoes till they are of mashable consistency
  • Peel the potatoes and mash them.
  • Tear up and add the bread slices one by one till the potato bread mix does not feel sticky.
  • Add the coriander leaves, chilly powder and salt. Mix well.
  • Divide the potatoes mix into 8 portions and pat each of them on the palm of your hand.
  • Heat a pan / tava. Add some oil / butter / ghee 
  • Shallow fry the patties till they are golden brown
  • Flip them on the other on the other side and shallow fry till golden brown. Set aside

The assembly

  • In a bowl or plate, place 2-3 patties 
  • Add the ragada to entirely cover the patties
  • Finely chop the onion and add some of it
  • Add a tbsp of tamarind dates chutney and coriander mint chutney
  • Add some more onion and squeeze a slice of lemon 
  • Garnish with coriander leaves and serve hot
  • Enjoy!



  1. The red chilly powder in the patties can be replaced with very finely chopped green chilly
  2. Make the patties as flat as possible since that will quicken the cooking time.
  3. To cook the patties faster, cover the tava for a few minutes
  4. The bread slices can be replaced with 2-3 tsp of cornflour. Both these are required to reduce the stickiness of the potatoes.


This is my entry for the Blogging Marathon under the theme – Street Food


Check out the Blogging Marathon page for other marathoners doing this BM. 


Cheesy Potato Soup


I figured another soup recipe would be a good finish to this week’s marathon.  I was struggling to choose between a nutritious beetroot soup (a recipe that has been in the  ‘to do’ list for ages) and this creamy, cheesy, rich potato soup. Not much of a contest especially since it’s so much easier peeling and cutting potatoes as compared to beets. 
I adapted this from here deleting the bacon (obviously!) and also the cream and flour. I replaced the celery with coriander and voila! Rich, tasty soup is served. The daughter finished it up in a jiffy which is the ultimate stamp of approval.

So here goes –

Serves 3


Olive oil                                     1 tbsp

Onion, medium                       2

Carrot, small                             1

Coriander stalks                       8-10

Russet potatoes, medium     3

Milk                                              200 ml

Vegetable stock / water          300 ml

Cajun seasoning                       1 tsp



Cheddar cheese, grated     to garnish 


  • Chop the onions, carrot and coriander stalks finely.
  • Heat the oil and add the onions.
  • Once the onions are translucent, add the carrot and coriander stalks and mix well.
  • Was, peel and cut the potatoes into 1″ cubes.
  • Add the potatoes to the other vegetables and let ten cook for about 5 minutes.
  • Add the ilk, stock, Cajun seasoning, salt and pepper.
  • Mix well and cover to cook.
  • Let it cook for around 20 minutes till the potatoes are completely cooked.
  • Cool and blend to a smooth purée consistency with an immersion blender.
  • Warm the soup before serving.
  • Garnish with cheese 
  • Enjoy!


This is my post for the Blogging Maraton under Root Vegetables.


Check out the Blogging Marathon page for other marathoners doing this BM. 


Creamy Radish Soup


Another root vegetable, another soup. But this wasn’t such a success with the kiddo. She was initially excited looking at the soup but did not have more than couple of spoons. But the husband and I liked it.

It’s a simple soup with few ingredients and a wonderful flavor. Recipe adapted from here.


Olive oil                       1 tbsp

Radish                          500 gms

Onion, medium         2

Potato, medium        2

Milk                              250 ml

Water                           200 ml




  • Chop the onions and radio finely. The radish can also be grated.
  • Heat the oil and add the onions and radish.
  • Cook them till the onions turn translucent.
  • Peel and chop the potatoes into 1″ pieces.
  • Add the potatoes and milk.
  • Add salt and pepper and bring to a boil.
  • Simmer and cook covered for 15 minutes till the potatoes are completely cooked.
  • Cool and blend the mixture into a smooth soup. Add water if required.
  • Warm the soup before serving.
  • Can garnish it with sour cream (optional).
  • Enjoy!


This is my entry for the Blogging Marathon under Root Vegetables.


Check out the Blogging Marathon page for other marathoners doing this BM. 


Baked Potato Wedges



Having a toddler at home means making more potatoes. It is one thing that they eat without much of a fuss. So I am always trying out different recipes with potatoes to keep the variety and health aspects intact. But once in a way, a little indulgence is allowed, right?

I found this amazing recipe here and these wedges turned out so awesome! I wanted to make some kind of dip to go with it but the husband and kiddo just grabbed it from the oven and I had to sacrifice the dip in order to fight for my share of the fries.

It’s a simple and less guilt version of fries since they are baked and not fried. 

So here goes –


Russet potatoes                         3, medium to large

Olive oil                                        3 tbsp

Salt                                                 2 tsp

Onion / garlic powder               2 tsp

Mixed dried herbs                      3 tsp

Parmesan cheese, grated         1/3 cup

Fresh herbs, optional                3 tsp


  • Preheat the oven to 190C
  • Grease a baking tray lightly
  • Mix salt, seasoning and onion powder together and set aside
  • Wash and cut the potatoes into wedges
  • Place them in a large bowl, add olive oil and toss them well so that the oil coats all the wedges
  • Sprinkle the cheese and toss well to coat
  • Sprinkle the seasoning mixture and fresh herbs and toss to coat
  • Place the wedges in a single layer on the baking tray with the skin side down
  • Bake for 30-35 minutes till the wedges are golden brown in colour
  • Enjoy!


This is my entry for tea time snacks for the Blogging Marathon.

Check out the Blogging Marathon page for other marathoners doing this BM.

Blogging Marathon-Perkedel Ketang

Today is Day 2 of the 3 day Blogging Marathon on Fritters. My recipe for the day is for Perkedel Ketang which is a potato based fritter from Indonesia.
It is yummy, easy and actually does not need too much oil. And as I write this, my two year old has already finished one and is in the process of cleaning off the next one. What more can I ask for?
2 Russett potatoes
2 garlic cloves
1 shallot
2 tbsp fresh or dried herbs
2 tsp – 2 tbsp corn flour ( See notes)
2 tbsp Oil
1 egg
Boil potatoes so that it can be mashed completely without any lumps.
Grind garlic and shallot to fine paste.
Mash potatoes fully and add salt and pepper
Add the shallot, garlic mix to the potatoes.
Add the herbs and mix
Divide the potato mix into 8 to 10 pieces and flatten each to make thin patties
Sprinkle corn flour on all the patties
Heat the oil
Beat the egg in a wide mouthed vessel so that it is easy to dip
Dip each patty in beaten egg and place it in the oil
Patties should be half submerged in oil.
 IMG-20150611-WA0016 IMG-20150611-WA0014
Remove when both sides are golden brown
1. You can use any other type of potatoes to make these fritters. The advantage of Russett potatoes is that it is easily mashable and also easy to shape.
2. If you are not using Russett potatoes then you may have to add some corn flour to the potato mix in order to be able to shape the patties.  The quantity of corn flour depends on the type of potatoes used.
3. The preferred method to grind garlic and shallot is by using mortar and pestle. But you can grind with a mixer or you can grate them.