Potato logs with spiced crumbled cottage cheese

This is one of those dishes that happened “accidentally” last year.

My original plan was to make spicy grilled potatoes, marinated with dijon mustard.

However, in my marinade sauce, I accidentally added honey mustard instead of the latter. Gritting my teeth in annoyance, I dramatically stared at the bowl for five full minutes, trying to recollect my train of thoughts.

Not wanting to waste what was already in front of me, I ended up improvising my recipe; spicy marinade became a sweeter one. Now, the next challenge was the bag of potatoes – these were new potatoes and hence were also sweet.

I had to find a way to balance out the sweetness. So instead, I ended up creating potato logs, stuffed with spiced cottage cheese.

With this, I also churned out a mint and cilantro sauce to give the dish a much needed refreshing touch.

Now, what I loved about this dish was it looked so beautiful, giving me a Christmasy feel, with the potato “logs” and dill leaves sort of acting as “ferns” from a tree.

However, the rustic, woody presentation was not the ‘nice’ only thing. The taste was equally good, if not better – honey mustard served as a soothing salve to the fiery stuffing; it was incredible.

My roommate super cleaned her tasting plate, and here is the best part: she is an anti-potato person. No kidding!

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Ingredients:

Potato logs:

  • Potatoes (russet preferred): 4, boiled, skin peeled
  • Honey mustard sauce: 1/3 cup
  • Plain yoghurt: 1/4 cup
  • Fresh dill: 2 tsp, finely chopped
  • Fresh mint leaves: 2 tsp, finely chopped
  • Tabasco sauce (optional): 1 tsp
  • Chaat masala: 1-2 tsp
  • Black pepper powder: to taste
  • Salt: to taste (add only if needed, since chaat masala is also salty)

Stuffing:

  • Fresh cottage cheese: 100 gms, crumbled
  • Pistachio: 1/4 cup, coarsely ground
  • Salt: to taste
  • Black pepper powder: to taste
  • Tabasco sauce: 2 tbsp
  • Oil: 2 tsp

Method:

Potato logs:

  • Mix all ingredients except the potatoes in a bowl and whisk well for uniformity
  • Using an apple corer, remove the core of the potatoes, such that they appear as tubes:

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  • Add the potato tubes  (‘logs’) into the marinade and toss gently to marinate all over
  • Cover bowl with saran wrap and refrigerate overnight / 3-4 hours at the least
  • Gently remove excess marinade from the inner lining of the potato logs
  • Pan-roast the logs with minimal oil till the exterior becomes golden

Stuffing:

  • Heat oil and add crumbled cottage cheese
  • Toss under low-medium flame till it starts to become golden and crispy
  • Add ground pistachio and allow it to roast for 2-3 minutes
  • Add the remaining ingredients and mix well
  • Taste stuffing and adjust spices as needed

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To serve:

  • Gently stuff the logs with cottage cheese mixture, without breaking the logs
  • Serve hot with cilantro-mint sauce

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Note:

  • Make the stuffing close to before serving, so that the cottage cheese remains fresh and crispy
  • You can opt for roasting the potatoes in an oven; this way, even the interiors get well cooked and crisp
  • Make mashed potatoes with the leftover cored potatoes

 

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2 thoughts on “Potato logs with spiced crumbled cottage cheese

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