The star of this recipe is worcestershire sauce used as a coating before the shallow frying!
The tamarind and vinegar in the sauce gives the chop a sweet sour taste.
You can enjoy the chop as it is and does not require any extra sauce or chutney as a dip.
I have shallow fried the chop and used very little oil.
Ingredients:
Boiled potatoes-6 medium size,
Bread crumbs-1 cup- lightly toast bread and leave it to cool.As it cools the slice will harden.Break the bread into small pieces and run in the grinder to make crumbs.It can be made and kept in the fridge.
Worcestershire sauce-1/3 cup,
Green beans-1/2 cup,
Carrot-1/2 cup,
Green peas-1/4 cup to 1/2 cup-you can use frozen or boiled to save time,
Ginger-l/4 tsp,
Green chilli-1-deseeded and chopped or use according to taste,
Green coriander leaves-4 tbsp,
Onion-1/2-chopped,
Seasoning-
Anar dana-1/4 tsp(optional),
Cumin seeds-14 tsp,
Roasted cumin pwd-1/2 tsp,
Sauf or fennel pwd-1/2 tsp,
Amchoor pwd-1/2 tsp,
Black salt-1/2 tsp,
Salt to taste.
Oil -1/4 to shallow fry.
Method:
Mash the potatoes in a bowl.
Add 1/4 tsp of black salt ,1/2 tsp of regular salt and 1 tbsp of chopped coriander leaves.
Mix and then add 1 tbsp of bread crumbs.
Mix and keep aside.
Heat a non stick kadahi and add 1 tsp of oil.
Add 1/4 tsp of cumin seeds.
As the colour of cumin changes,add 1/4 tsp of shredded ginger and chopped green chilli.
Add the chopped onions.
Saute till the onions are soft.
Add the chopped green beans and stir fry in high heat for a minute.
Add the carrots and stir fry another 1 minute.
Lower the heat and add the peas, roasted cumin pwd,anar dana(optional),amchor pwd and salt.
Cover and let it cook for 5 minutes or till the peas are slightly soft.
Keep tossing the vegetables in between.
Close gas and sprinkle chopped coriander leaves.
Taste and adjust seasoning.
Take out in a bowl and leave it to cool.
Divide the mashed potatoes into six portions.
Make round balls.
Make a well in the center and fill 1 tbsp of filling in each ball
Close and pat it to make 6 slightly flattened balls.
Place them in a plate and cover.
Leave it in the fridge for at least 1/2 hour or until you plan to make it and serve it hot.
Shallow frying:
Shake the bottle before using the worcestshire sauce.
Take a bowl and pour 1/3 cup of worcestshire sauce.
Put the bread crumbs on a plate for coating.
Dip each unfried chop in the sauce and then coat it with bread crumbs.
Heat 1/4 tsp of oil in a non stick pan.
As oil heats up ,place the coated chops.
Make 3 in one batch.
Toss the chops till they are evenly brown on both sides.
Take out on a paper plate to drain out the excess oil.
Makes 6 chops.
Some leftover filling for 2 chops will be there that can be used for filling paratha or mix it with plain rice.
Methi chaman is a kashmiri dish!
It has a unique flavour and is very delicious!
It is cooked using very little oil and ghee is added for flavour.
Ingredients:
Green methi leaves or fenugreek leaves-500 to 600 gms or 350 gms of leaves with the stem discarded,
Coriander leaves -50 gms,
Paneer or cottage cheese-250 gm,
Cumin seeds or jeera seeds-1 tsp,
Hing or asefoetida-a pinch,
Ginger -1 inch-shredded or paste,
Onion -1 cut into small pieces,
Coriander pwd-1 tsp,
Red chilli pwd-1/4,
Turmeric pwd-1/4 tsp, Kastoori methi leaves-1 tbsp,
Garam masala pwd-1/4 tsp,
Oil -2 tsp,
Ghee-2 tsp,
Salt to taste.
Method:
Discard the thick stems of methi leaves.
Discard the roots of coriander leaves.
Wash and leave them on a strainer for the water to drain out.
Grind them in the blender and keep aside.
You can add little water while grinding to make a thick paste.
Cut paneer into cubes.
Heat a non stick pan and add 2 tsp of oil and lightly fry the paneer cubes.
Take out and keep aside in a plate or bowl.
In the same oil add hing and cumin seeds.
As the cumin seeds change colour add ginger and garlic paste.
Lightly fry them for a minute,then add the chopped onions.
Fry the onions till they are light brown.
Add coriander pwd,red chilli pad,haldi or turmeric pwd.
Stir fry the masala in medium heat for few minutes and then add the dried kastoori methi levaves.
Stir fry for 30 seconds and then add the pureed methi and coriander leaves.
Raise the heat to high and keep stirring till all the moisture dries and they is no water left.
Stir fry the methi and coriander paste for a minute.
Add the fried paneer pieces,salt and garam masala.
Mix and then add 2 tsp of ghee and stir.
Lower the heat and put a lid on.
Cover and let it cook on simmer for 5 minutes.
Close gas and let it stay in the pan for another 5 minutes.
Take out in a bowl and serve with 1 tsp of ghee on top(optional).
It goes very well with roti,paratha or rice.
This is light and healthy side dish served with fresh grated coconut.
Fresh coconut adds a sweet flavour to the dish.
Ingredients:
French green beans-300 gms,
Garlic-5 to 6 cloves-small-chopped,
Cumin pwd-1 tsp,
Black pepper-1/4 tsp,
Salt to taste,
Fresh coconut-2 tbsp-grated,
Olive oil or canola oil-2 tsp.
Method:(if you do not have a heavy bottom pan,then boil the beans in hot water for 3 to 5 minutes or until soft,then chop them.You will not need to cover and cook ,but just saute in medium heat with the spices)
Wash the beans and trim the ends.
Chop the beans into 1/4 inch pieces.
Heat a heavy bottom pan and add oil.
As oil heats up,add chopped garlic.
As garlic starts to change colour,lower the heat and add the chopped beans.
Toss the vegetable and sprinkle salt,cumin pwd and black pepper.
Toss again and put a lid on.
Let it cook on low heat for 5 to 7 minutes.
Open and check if beans are cooked.
They will be crunchy and tender.
Sprinkle 1 tbsp of grated coconut and close gas.
Cover for 2 minutes more with the lid on and gas closed.
Serve in a bowl or plate and garnish with 1 tbsp of fresh grated coconut.
This is a side dish and is served along side any main dish.
