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.
This recipe is from EasyChineseFood.
Very simple,healthy and easy to cook.They can be used as a snack or as a side dish.
Potatoes lovers will love to eat this spicy dish.
You can add the spices according to your taste.
Ingredients:
Baby potatoes-300 gms or 7,
Red chilli flakes-few pinches,
Roasted cumin pwd -1/2 tsp,
Black salt-few pinches,
Chaat masala-1/2 tsp,
Black pepper-few pinches,
Salt-to taste,
Green onions chopped-2 tbsp
Oil-3 tsp.
Method:
Wash and clean the potatoes if there are any black spots on it.
Place pan on gas and pour 2 glass of water.
Add 1/2 tsp of salt and potatoes.
Raise the heat to high and as water starts to boil,lower the heat and put a lid on.
Let it boil for 20 minutes or till they are done.
Insert a knife to check the doness.
Please do not follow my timing of boiling the potatoes as there are different variety of potatoes in the market.
Do not over boil the potatoes as they will break and crumble down.
Once the potatoes are boiled,take them out on a cutting board or a plate.
Using a flat spatula or a chef`s knife,slightly press each potatoes.
Heat a flat non stick pan.
Pour 2 tsp of oil.
As oil heats up,place the potatoes on it.
Let it roast on medium of high heat for few minutes.
Sprinkle salt,pepper, cumin pwd,black salt and red chilli flakes.
Turn each potato and pour 1 tsp of oil around the potatoes.
Sprinkle again red chilli flakes,cumin pwd,salt, black pepper and black salt.
When both sides of the potatoes are roasted,close gas.
Sprinkle chaat masala and chopped green onions.
Leave it for few minutes in the pan.
Take out and serve.
Ingredients:
Washed moong dal-3/4 cup,
Washed urad dal-1/4 cup,
Ginger shredded or paste-1 tsp,
Black pepper-10-crushed-1tsp,
Whole cumin seeds-1tsp,
Baking pwd-1/4 tsp,
Salt-1/2 tsp,
Water-4 tsp,
Fresh yogurt-home set- made from 500 ml milk,
Sugar for yogurt-2 tsp,
Salt for yogurt-1/2 tsp,
Water for yogurt-1/4 cup,
Sprinkling for the top:
Roasted cumin pwd-1 tsp,
Black salt-3 to 4 pinch,
Red chilli pwd-2 to 3 pinch,
Oil for frying-refined or mustard oil,
Tamarind chutney.
Method:24 small vadas.
Soak the dal overnight or for 6 hours.
Once the dal is soaked,wash with fresh water( if soaked overnight) and then strain to drain out the excess water.
Grind the dal using only 3 to 4 tsp of water to form a paste,not smooth(3 minutes- scrap the sides and top while grinding)
Take out in a bowl and add ginger shredded or paste,salt,cumin seeds,baking pwd and crushed black pepper.
Using a spoon,beat the batter for 5 minutes or till light and fluffy.(test the batter-the batter should float in the water and not sink at the bottom)
Once the batter is ready,heat oil.
When the oil is heated,lower the heat.
Using a spoon or with fingers,drop small dumpling in the hot oil.
Do not over crowd.
Let the heat be low and fry till it is evenly brown on all sides.
Turn sides using a slotted spoon.
It will take 5 minutes for the vadas to cook and evenly brown.
If the vadas are fried in high heat,the vadas will be brown from outside,but not cook inside.
Take out the fried vadas on a plate.
If you do not want to use all the fried vadas to dip them in yogurt mix,then warp in a foil,and keep in the fridge for later use.
Keep aside hot water in a pan and add 1 tsp of salt.
Stir.
Once the vadas are fried,drop them in hot water.
Cover and let it soak for 15 minutes.
While the vadas are soaking,beat the yogurt and then add sugar and salt and keep aside.
Once the vadas are soaked,squeeze out the water from each of them by placing them between two spoons or between your palms.
If you find it difficult since the vadas are still hot,then the best way is to drain out the water,so that the vadas cool faster.
Place the vadas in flat glass ware dish 7x11
Pour the prepared yogurt mixture.
Keep in the fridge to cool for an hour.
When serving,sprinkle roasted cumin pwd,red chilli pwd and black salt.
Spoon tamarind chutney and green chutney of your choice.
Makes 24 vadas.
It can be stored in the fridge for few days,if the yogurt is fresh.
