For the casing ¼ cups potatoes, boiled, skinned and mashed smooth with salt.For the filling 250g beef mince large onions, chopped finely 2 green chillies, deseeded and chopped finely 6 garlic cloves, chopped finely 1" fresh ginger, chopped finely 2 tbs fresh cilantro, chopped finely 1 tbs fresh mint, chopped finely juice of one lime oil for frying breadcrumbs 1 egg, beaten lightly salt and pepper to taste Heat a teaspoon of oil in a casserole and add the chopped onions. Fry the onions until they caramelise lightly. Then add the ginger, garlic, green chillies and continue to fry the mixture until fragrant, about two to three minutes. Turn up the heat. Now add the mince, salt and pepper to taste and fry the meat until browned lightly. Lower the heat and continue to cook the meat until all the water released has evaporated. When cooked through, remove from the heat and toss with the herbs and lemon juice. Set aside to cool until needed. Take a portion of the cooled mashed potato (about the size of a ping pong ball) and flatten it to form the shape of your palm (it should be about ¼ inch thick). If the potato is too sticky grease your palm with some oil. Cup your palm a little to form a pocket. Add a tablespoon and a half of the cooled mince mixture to the centre of the flattened potato pocket. Enclose the filling by drawing up the sides of the potato and cover the filling completely so no minced meat is visible. Continue the same process with the rest of the mashed potato and mince. Heat a generous amount of oil in a wide frying pan. Roll each of the potato chops in some egg and then breadcrumbs before frying until the each potato chop is golden brown. Serve hot with a side salad or home-made chilli sauce.
Added: 1376 days ago by
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Chicken 1. Wash chicken thigh fillets and cut each piece into 2-3 pieces. 2. Prepare breadcrumb mixture by adding 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of mixed herbs and 1 teaspoon of paprika to a cup of breadcrumbs. 3. Heat up a frying pan and beat up one egg. 4. Add oil to the frying pan then dip chicken pieces into egg then into the breadcrumb mixture. 5. Fry until golden brown, breadcrumbs tend to burn a little easily but I assure you it doesn't really affect the taste unless you absolutely burnt it into a crisp. 6. Serve with mashed potatoes, baby carrots, cherry tomatoes and mushroom sauce. Mushroom sauce 1. Wash and slice mushrooms thinly and also slice up half an onion. 2. In a frying pan, add a little bit of oil probably one teaspoon and then add in the onions, as the onions start become slightly translucent, add in a knob of butter, this prevents the butter from caramelizing. 3. Add in mushrooms and stir fry them until they're soft then add in half a cup to 3/4 cup of chicken stock. 4. Find a lid of a sorts to cover the frying pan and let it simmer down for about 5 minutes then stir in 1/4 cup of water mixed with a tablespoon of cornflour. 5. Cover it again and let it simmer till mixture thickens. 6. Remove lid and add salt and pepper to taste.
Added: 1369 days ago by
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Method of preparation: Take a heavy-bottomed vessel and heat on the stove. Add the moong dal and stir it till it turns golden-brown in colour. Pour the dal into another utensil and wash thoroughly with cold water. Once washed, place the dal with water on the stove once again and let it boil for 25 minutes. Add the pieces of peeled bottle gourd to the dal and boil till it gets soft. Alternatively, you can use a pressure cooker and after three whistles you'll know the dal is boiled. Place a deep pan on the stove. Add the ghee or oil, heat. Add the cumin seeds, green chillies and stir for half a minute. Now add the dal and stir well. Let the dal simmer for 3 to 4 minutes and it'll be ready. Add chopped coriander to garnish. Serve with plain boiled rice.
Added: 1376 days ago by
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