Potatoes are one of my favorite vegetables. I know they are not the healthiest veg around but potatoes are just so darn delicious and also versatile. You can make French fries, chips, baked potatoes, roasted potatoes, scalloped potatoes, mashed potatoes, potato salad, potato soup, many subjis, potatoes au gratin, double stuffed potatoes and hash browns. My love for potatoes has made me also quite fond of Ekadasi, the day that comes once every two weeks where Vaishnavas fast from grains. Since grains are off the menu, I feel I can get away with slipping some extra potatoes into the day.
Once you've tasted a good samosa, you'll understand why samosas are the most popular of all Indian savories. For variations, mix fresh paneer into the filling and try different blends of spices.
You can find this recipe and more in The Hare Krishna Book of Vegetarian Cooking.
In this dish, slices of potato are folded with herbs, butter, and sour cream and baked to a golden brown. It is irresistibly rich and delicious, yet effortless to prepare.
There are many variations on this recipe, and this one was taken from Kurma's "Great Vegetarian Dishes". It is a rich dish and is usually best served with some simpler side dishes like salad or vegetable stir fry.
Winter is a great time to cook a big pot of soup for dinner (and if you are lucky lunch the next day). As a child, I was not the biggest fan of soup. But this particular soup, when my mom made it, was always yummmmm. All kids love this soup and Surya eats it up every time I make it. A visiting one-and-a-bit-year-old ate two and a half bowls today!
I got the recipe from Mata and tweaked it a bit to pass on. This potato soup is really easy to make, and filling too.
Pakoras are spiced vegetable fritters that are loved by most people who are lucky enough to try them. The great thing about pakoras is that you can use any vegetable you wish, my personal favorite is cauliflower, potato or if I'm feeling extra fancy paneer. These tasty appetizers are best offered and served with a spicy chutney, or as my daughter likes them with tomato ketchup. Pakoras are best hot fresh from the frying oil, however they can be reheated on a cookie sheet in the oven.