Microwave Potato Cups

This is one quick and easy microwave recipe that I tried when we had few friends for lunch.
These and some nachos with a perfect dip were relished as starters.
Lavanya is hosting this month's Microwave Easy Cooking Event with party starters.
This will be my entry to the event.

Ingredients:
10 medium potatoes
2 carrots grated
1/4 cup frozen green peas
Salt to taste
2 teaspoons Garam masala powder
1 teaspoon chaat masala powder
1 block cream cheese (I used puck brand white cheese)
1 teaspoon oil

For marinating the potatoes:
2" ginger
2 green chillis
4 tablespoons lemon juice
salt to taste



Method:
Place the grated carrots and the frozen green peas in a microwave proof bowl.
Cover and cook on 100% power for 3 minutes. Allow a standing time of 1 minute.
Add the salt and garam masala powder.
Heat the oil in a microwave bowl for 1 minute on 100% power.
Add the carrot and peas and cook on 60% powder for 2 minutes. Remove and keep aside.
Use firm and fairly large potatoes.
Wash potatoes and cut in two halves.
You may peel them before or like I did, peel after cooking them.
Using a sharp knife, scoop a good portion of the potatoes out from the centre, making a deep dent to resemble cups.
Take 1 cup of water in a microwave proof bowl. Place the potato cups in the water.
Place the bowl in the microwave, without any lid. Cook on 100% power for 4 minutes.
Remove from microwave and drain the water. The potatoes may feel very slightly tender.
Return them to the same bowl and cook on 60% power with the lid on for a further 3 minutes.
Now it will be easy to remove the peel.
Grind the ginger and green chillis adding the lemon juice to a paste. Mix the salt.
Apply it over the cooked potatoes and on the inside too.
Place these cups in a flat dish and refrigerate for about 30 minutes.
When you intend to serve, tale them out of the fridge, fill the hallows with some cream cheese.
Top with the grated carrot and peas mix. Sprinkle the chaat masala on the top and garnish with fresh coriander leaves.
Serve as starters.