Deep-Fried Julienne Potatoes and Carrots
This is an easy dish for the kitchen with a good mandoline or a food processor. The peeled vegetables can be hand-cut across the julienne blade to yield perfectly uniform straws. Cuisinart has a blade that makes reasonably fine julienne vegetables in seconds. With out a julienne blade, use a standard 3-4 mm slicing disk. Pre-cut the carrots and potatoes to fit horizontally into the feeding tube. Slice, then remove the slices...
Vegetable Cutlet
Ingredients • Beet root – ½ • Potato – one medium sized • Carrot – 1 large • Cauliflower – ¼ small size • Green chili – 1 finely chopped • Green beans – 3-4 sticks • Cumin powder – ¼ tbsp • Curry powder – ½ tbsp • Cilantro powder – ½ tbsp • Oil (for deep frying) • Bread crumbs – 2...
Vermicelli Cutlet
Ingredients •Vermicelli – 1 cup •Potatoes – 5 •Carrot – 2 •Green Peas (Frozen) – A handful For Seasoning: • Ginger – 1 tsp • Chopped Cilantro – 2 tbsp • Lemon juice – 1 tsp • Chili powder – 1 tsp • Cumin powder – 1 tsp • Turmeric powder – 1 tsp • Garam masala powder – 1 tsp • Cumin seeds – ½...
Griddle Ekadasi Flatbreads
Ingredients • 1 C rajgara flour • ½ C potatoes boiled, peeled and grated • 1 Tsp salt (adjust as per taste) • 1 Tsp water (if needed) Preparation 1. Take rajgara flour, grated potatoes, salt, water (if needed) and mix it properly to make non-sticky dough. 2. Preheat the griddle or tava over moderately medium heat. Divide the dough into 4 balls. On a floured surface, roll each ball into 6 inch wide...
Cheesy Potato Bread
Ingredients • 2 medium potatoes, boiled, peeled and mashed • 1 C potato starch • 1 Tbsp butter • 1/3 C yogurt • ½ Tsp salt • 1 C cheese grated Preparation 1. In a mixing bowl, combine mashed potatoes, potato starch, butter and salt. Add yogurt gradually to yield soft dough. Add cheese and combine well. 2. Roll the mixture into balls and bake in a preheated oven at 350 F/180 C for 15 minutes...