Last Updated on December 14, 2020 by Chef Mireille
Blogging Marathon #17
Theme: Archived Recipes Revisited & Improved
Today starts June’s Blogging Marathon but with a totally new format. Instead of 2 weeks of blogging and then some blogs becoming virtually non-existent for the remaining 2 weeks, the BM will now be posting 3x a week every week. This way the posting will be more evenly distributed throughout the month.
While some BM choose to do only one week, some of us are welcoming the challenge of doing all 4 weeks and we get a special category that we can keep for all 4 weeks just for doing that – revamping old posts!
I’ve been blogging for almost 5 years and some of my early posts are just plain pitiful, in terms of photography (if they have photos at all). This is my opportunity to repost previous recipes I’ve done with my usual step by step photos and also update and improve them, at the same time, as my culinary knowledge and experience has improved. Please join me as we look back in time this month and put some revitalization and energy into posts from the early days of the blog. It will be every Sunday, Monday & Tuesday this month.
We are starting with an Indian inspired fusion meal back in my early days of Indian food discovery and was so intrigued by my new discovery at the time…Panch Puran and used this delicious blend of spices with good old American mashed potatoes. I’ve added some more vegetables to the original recipe posted back in 2008 to make it a more complete dish.
(click here for printable recipe)
6 medium potatoes, peeled and quartered, about 2 lbs.
1 carrot, quartered and thinly sliced
2 cups cauliflower, thinly sliced (about 1/2 head of cauliflower)
2 cups spinach leave, thinly sliced
1 tablespoon mustard oil (you can use vegetable oil or olive oil if you cannot find mustard)
2 scallions, thinly sliced
2 small chili peppers, minced
2 tablespoons butter
¾ cup vegetable or chicken broth
¼ teaspoon freshly ground nutmeg
2 tablespoons Panch Puran
salt and pepper, to taste
Heat oil. Add scallions, chile, celery and carrots. Saute until vegetables are softened, about 2-3 minutes. Add cauliflower and 2 tablespoons water. Cook for 5 minutes. Add spinach leaves and cook, until leaves are wilted, about 1 minute
Add salt and pepper, to taste and toss.
Place a heavy skillet, preferably cast iron and dry roast the Panch Puran for a few minutes, until the spices become fragrant. Let cool.
Using a coffee/spice grinder, grind the spices to a fine powder.
Drain potatoes and place in a large bowl
Using a rubber spatula, fold in sauteed vegetables. Add salt to taste and mix well.