Olives or zaitoon are one of the few fruits mentioned in quran .olive oil and olives are widely used in arabic food culture,apart from the health benefits it imparts special flavour to the dish it is added.But in indian culinary scene it has very limited use .
So why am I suddenly talking of olives you might be thinking ,,Recently i have been added to this muslimah food bloggers group .Each month they have a blogger challange and the theme for this month is to cook with an ingredient that is " olive " ,So when the mfb challange was announced , I was wondering what I will make with olives, later on I settled into a family favourite salad which I have made many times before ,but i was in search of something crispy to go with the salad and the thought of aloo tokri chaat came to me, aloo tokris or crispy potato baskets are made usually made by frying but I decided to bake them in my silicon moulds
This is the history of this dish I present before you
black olive and chicken salad in baked potato cups
How a dish happens is still a wonder for me ,especially when things come together in a pleasing way .ok more about this dish, it is a great appetiser for a party .but you have to keep the two components seperate till serving otherwise potato cups will turn soggy .Creamy salad in a crispy potato cup is mesmerising on its own .stock more of these cuties because it will disappear faster than you think .
Lets peep into the recipe straight
Cuisine : fusion
Preparation time :45 minutes
Cooking time:45 minutes
Serves :6-7 people
Ingredients
For potato cups
1.potatoes-3 medium
2.salt- 1-2 tspn
3. Pepper-1/2 tspn
4 .corn flour-1 1/2 tspns
5 .rice flour - 1 tspn
For salad
1. Olives- 1/2 cups
2.apple- 1 medium
3.salad Cucumber -2 no
4. Chicken breast pieces- 3-4
Marinade for chicken
1.Chilly powder
2.Turmeric powder
3.Salt
For salad dressing
1.Mayonnaise -1/2 cup
2.Hung curd /yogurt- 1/2 cup
3.Honey- 1 tblspn
4.Olive oil - 1 tspn
5.Salt - 1 tspn
6.pepper powder - 1/2 tspn
DIRECTIONS
2.Fry them till done
DIRECTIONS
2.Fry them till done
Preparing potato cups
3.Peel and grate the potatoes into thin strips
4.Keep in cold water for half an hour with some salt
5.After that drain and dry
the potato strips using
Kitchen towel
6.
After completely drying take a bowl add pepper corn flour, rice flour to the potatoes
Mix well using hand
Oil the moulds or muffin tray well
Shape prepared potato mixture into each mould in a cup shape ,
Press the sides well
8.Preheat oven to 170° c
9.Bake them for 30 minutes
10.Take out out of the mould and allow to cool
11.Store in airtight containers if not using immediately
Preparing salad
12.Cube the apples , cucumber , and fried chicken pieces
13.Pit and chop olives into thin rounds
Preparing salad dressing
14.Combine mayo, hung curd, honey, olive oil,salt and pepper together
In a bowl
15.Combine cubed veggies and dressing at the time of serving
16.Serve the salad in the crispy potato cups
Happy munching ...
Recipe courtesy for the potato cups:
Letsbefoodie.com
submitting this recipe to the mfbc challange #14
Thank you so much for kickstarting your participation in this challenge with this very interesting starter! These would be a hit at any parties, with its apt size and cute presentation...
ReplyDeleteThank you dear for encouraging us to participate ..and for your lovely feedback
ReplyDeleteThese look so cute and yummy...Happy to see your participation :)
ReplyDeleteThank u ruxana ..
DeleteWow...love the idea of edible cups....even the dressing sounds sweet, sour and tangy....gonna try this for an upcoming home party....thank you for sharing such a wonderful recipe...
ReplyDeleteThank u lubna , hope it turns out well for you ..
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