Mrs. Sadhna Agarwala is a homemaker and businesswomen handling Finance and Compliance for her own Private Limited Company. She learnt cooking from her mother and mother-in-law post marriage and never looked back. Month on Month and Year on Year she learnt making food, starters, desserts, Italian and Chinese Cuisine and evolved as a chef. What interests Mrs. Agarwala in cooking is the fact that food bonds families and creates love. She loves to cook, host and feed. . She loves to cook the Indian version of Chinese made largely with Indian ingredients. Apart from cooking she loves to grow her own vegetables in her small kitchen garden and watching movies.
When we asked her to share a special memory related to cooking, here’s what she had to share with us.
“I will never forget an incident when we were celebrating my son’s birthday – then 6 years old. I prepared some of the best dishes for 20 kids – which had some of my most fancy dishes for that age group. Mid way I notice one specific item getting off the dining table like vapour. They were mini pizzas. I tried everything to push the other items since mini pizza were taking time to bake. Lo and behold – my son comes in and sees that there are enough of mini pizzas in the oven and loudly announces to the kids waiting impatiently “Eat Eat many more Pizzas are coming”. I did not know where to look.”
Here’s Mrs. Sadhna Agarwala’s signature recipe “Potato Boats with Cottage Cheese”
Potato Boats with Cottage Cheese
- Medium Sized Potato – 5
- Cottage Cheese – 50 gms
- Processed Cheese Grated – 50 gms
- Salt – to taste
- Chaat Masala – ½ teaspoon
- Red Chilli Powder – 1/4th teaspoon
- Pomegranate Pearls – for Garnishing
- Fresh Coriander Leaves – for Garnishing
- Oil – to fry the potatoes
Peel 4 potatoes. Cut them into half horizontally. Scoop the potatoes from inside with the help of a scooper or round knife to create a cavity which is ½ inch deep. Take care not to scoop to close. Wash them with flowing water and dry them on a cloth. Put the potato boats to deep fry in a deep kadhai. Fry them till they are light brown. Keep them aside.
For the stuffing:
Take the scooped out potatoes along with one more potato and boil them for sumptuous filling. Add cottage cheese, processed cheese, salt, red chilli powder and chaat masala to this mixture. Mash and mix properly to make a consistent stuffing. Divide the stuffing into 8 equal parts and stuff the Potato Boats set aside earlier. They should be at room temperature by now.
Take a Non Stick Pan and grease it with refined oil. Heat the pan to medium and place potatoes on the greased pan. Roast them on both the sides till they are golden brown. Keep tossing over from both sides to make sure that they get equally brown.
Remove from the pan. Garnish with Grated Processed Cheese, Pomegranate Pearls and Coriander leaves. Serve hot with Coriander Chutney and Tamarind Chutney.
Tastes great in winters as an evening snack with Masala Chai.