Ingredients
1 1/2 lb potatoes, boiled & mashed
1/2 tsp salt
1 tsp garam masala -or-
1/2 tsp ground cumin -and-
1/2 tsp ground coriander
1 tbsp chopped fresh coriander - (us = cil, antro)
1 small onion, very finely chopped
2 green chillies, finely - chopped
1/2 tsp grated fresh ginger root
1 oil spray for cooking
Directions
CONVERSIONS: 1 lb = 16 oz = 450 g
ABBREVIATIONS: ts = teaspoon
tb = tablespoon
sm = small
Mix all ingredients (except oil spray) together well. Divide into
portions (as many as specified in "yield") and shape each into a
thick flat round.
Heat a large frying pan (skillet). Spray with a little oil or grease
lightly. Cook 3-4 potato cakes at a time, depending on how large the
pan is.
Do for about 5 minutes on each side until golden - DO NOT disturb them
until the 5 minutes is up or you will spoil the crust. When they have
been cooking 5 minutes try and lift them gently with a spatula. Lift
rather than scrape, and flip over, remembering that they will still
be very soft in the middle. If you like, use another spatula placed
over the top of the chop to keep it together whilst turning over.
Keep them warm in the oven at a moderate heat (375 F, 190 C, Gas 5)
while you cook the others. Recipe from Quick and Easy Indian Cooking
by some man whose name I can't remember with a 70s hairstyle. He is
the same one who makes khoya out of powdered milk.
Servings: 12 "chops"
Potato Chops (Alu Ki Tikiya) (Vegan) Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Written cooking instructions as a concept can be observed way back into ancient history, in fact as far back as ancient Egypt, and possibly even further than that. In practice though, these, old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As we move into The time of the roman empire around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main meal and dessert, a very modern way of dining. Aspicius also recounts how the ancient cooks used a good variety of spices, including some familiar names such as thyme, fennel and parsley. Over the next few hundred years, the rich families of Europe strove to offer the most exotic meals, and as a result cooks and their recipes increased in prestige. However, it was during the 19th century that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the 1900s, recipe books were greatly in demand mostly due to increased literacy, more free time and a general increase in wealth. |
We hope you enjoy this Potato Chops (Alu Ki Tikiya) (Vegan) recipe.
