Potato Cutlet with Spicy Tomato Dip
Ingredients
Medium sized Potatoes 3
Ajwain or Oregano 1 tsp
Finely chopped green chillies 2 tsp
Chaat masala 1 tsp
Chilli powder 1 tsp
Garam masala 2 tsp
Asafoetida 2 tsp
Juice of lime 1 tbsp
Finely chopped coriander 1 tbsp
Chopped cashewnuts 1 tbsp
Salt
Maida (all purpose flour) 2 tbsps
Cooking Oil for shallow frying
Ajwain or Oregano 1 tsp
Finely chopped green chillies 2 tsp
Chaat masala 1 tsp
Chilli powder 1 tsp
Garam masala 2 tsp
Asafoetida 2 tsp
Juice of lime 1 tbsp
Finely chopped coriander 1 tbsp
Chopped cashewnuts 1 tbsp
Salt
Maida (all purpose flour) 2 tbsps
Cooking Oil for shallow frying
Method
1. Pressure cook the potatoes, de-skin and mash them.
2. Add the spices and mash again.
3. Add the coriander, cashews and juice of lime.
4. Fold well so they mix evenly.
5. Take a ball of the spiced mashed potato and pat them lightly to get a patty.
6. Roll the patty on both sides with maida for a crisp skin.
7. In the meanwhile, heat a non-stick frying pan and add a little oil. Shallow fry the patties on both sides until they turn a golden brown,
8. For a fresh tomato dip, stew the tomatoes and pulp them.
9. Get a smooth texture through a strainer.
10. Add a little water and let the pulp boil till it loses its raw smell.
11. Add salt, pepper, chilli powder, asafoetida and a little grated ginger.
12. To thicken the sauce, dissolve a table spoon of maida in water and pour it in the boiling pulp, while you are still stirring the pulp. After a couple of minutes, the sauce will thicken.
2. Add the spices and mash again.
3. Add the coriander, cashews and juice of lime.
4. Fold well so they mix evenly.
5. Take a ball of the spiced mashed potato and pat them lightly to get a patty.
6. Roll the patty on both sides with maida for a crisp skin.
7. In the meanwhile, heat a non-stick frying pan and add a little oil. Shallow fry the patties on both sides until they turn a golden brown,
8. For a fresh tomato dip, stew the tomatoes and pulp them.
9. Get a smooth texture through a strainer.
10. Add a little water and let the pulp boil till it loses its raw smell.
11. Add salt, pepper, chilli powder, asafoetida and a little grated ginger.
12. To thicken the sauce, dissolve a table spoon of maida in water and pour it in the boiling pulp, while you are still stirring the pulp. After a couple of minutes, the sauce will thicken.
Serve the light hot potato cutlets with a spicy home made tomato dip.
Comments
INGREDIENTS : Rosogolla Indian Sweets
* US 4 cups, Australia 1 and 3/4 pints, (1 liter) milk
* 1/2 teaspoon citric acid
* US 1 1/2 cups, Australia 10.5 dry ounces, (330 gr) sugar
* US 4 cups, Australia 1 and 3/4 pints, (1 liter) water
* 2-3 drops rose essence
PREPARATION : Rosogolla Indian Sweets
1. Heat the milk and bring to boil.
2. Cool the milk for a couple of hours.
3. Remove the cream layer.
4. Reheat the milk and bring to a boil.
5. Add the citric acid dissolved in some water. Stir slowly till the
milk is fully curdled. Keep as it is for 5 minutes.
6. Meanwhile heat the sugar and water in a wide sauce pan. Bring to a
boil.
7. Strain the milk through a muslin cloth. Wash the chenna in the cloth
under cold running water. Press out the excess water and remove in a
wide plate.
8. Gently knead into a soft dough by passing between fingers.
9. Make twelve equal sized balls of the dough.
10. Let them into the boiling sugar-water. Cover with a perforated lid.
Boil for 13 to 15 minutes.
11. Take off from heat and cool them to room temperature.
12. Add rose essence and chill for at least 4 to 5 hours.
13. Enjoy this "finger-licking" dessert!
Aizwaikcha: will post your recipe soon.please bear with me.
AFJ: Ofcourse, this is not a BOng recipe.
Ghost particle and Vernicious: :))guys try it out!