To Serve 2 to 4 persons
Description:
A delicious starter prepared with potatoes and enriched with paneer & nuts mixture or cucumber & coconut mixture toppings. Relish as a farali delicacy too.
Ingredients for Potato Base:
- 2 large boiled potatoes (Do not peel the potatoes)
- 3 tbsp. arrowroot powder
- 3 tbsp. oil
- salt and pepper to taste
Ingredients for paneer & nuts topping:
- 3 tbsp. crumbled paneer (cottage cheese)
- 3 tbsp. hung curd(yogurt) or thick curd
- 1tbsp roasted and coarsely ground nuts (cashewnuts and/or almonds)
- 1 tbsp. raisins
- 6 to 7 roasted almonds or cashewnuts slit into 2 for garnishing.
- 2 tsp cumin seeds
- 4 tsp chilli & ginger paste
- 2 tsp sugar (optional)
- 2 to 3 tsp lemon juice
- 1 tbsp. oil
- salt to taste
Ingredients for cucumber & coconut topping:
- 1 medium cucumber.
- 2 tbsp. grated fresh coconut or desiccated coconut (soaked in water and drained out)
- 3 tbsp. hung curd
- 2 tbsp. roasted coarsely ground peanuts
- 3 tbsp. chopped coriander
- 2 tbsp. lemon juice
- 2 tsp cumin seeds
- 2 tsp sugar
- 3 tbsp. chili & ginger paste
- salt to taste
Method for Potato Base:
- Slice the boiled potatoes into about 1/2 cms thick circles.
- Apply arrowroot powder on both sides of the potato slices.
- Heat oil on a non-stick flat tava.
- Put potato slices in tava & roast them on both sides till they are crisp & light brown.
- Sprinkle salt & pepper.
- Remove potato slices from the tava and drain oil on oil soaking paper.
- Arrange roasted potato slices in a serving dish ready to be served with toppings.
Method for paneer & nuts toppings :
- Heat oil in a non-stick pan and add cumin seeds and allow it to splutter.
- Add ginger chili paste and sauté for a minute.
- Add crumbled paneer make the fire slow and sauté for a minute. Keep stiring.
- Add roasted & coarsely ground nuts, raisins and coriander.
- Mix well and cook for a couple of minutes and remove from fire.
- Allow it to cool.
- Add sugar, salt and lemon juice.
- Add hung curd(yogurt) and mix well.
Method for cucumber coconut topping:
- Peel and chop cucumber into small cubes
- Add 2 tsp salt to the cucumber, leave for 5 minutes and allow water to ooze. Squeeze cucumber to drain all water.
- Put the cucumber in a bowl and add grated coconut, chopped coriander, ground peanuts, sugar, lemon juice, chili and ginger, cumin seeds and mix well.
- Add hung curd and mix well.
To serve: (2 varieties)
- Place a big spoonful of Paneer & nuts toppings on some roasted potatoes and garnish with slit cashews or almonds.
- Place a big spoonful of cucumber coconut toppings on some other roasted potatoes and garnish with green chutney or chopped coriander.
- SERVE the two varieties.
Enjoy the tongue-tingling combo of cool and spice.
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