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
It is quite possible to follow the history of written cooking instructions far back into ancient history, at least as far back into history as early Egypt, and maybe further still. Interesting though that maybe, sadly, these old records were just simple pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to historians are some tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius compiled some scripts describing recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main course and desserts, something we still use today. Aspicius also recounts how the cooks of his times used a wide range of aromatic flavours, including some that we all recognise for example bay, fennel and parsley. Moving on, there were some recipe books which appeared in the 14th Century - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books are not about the indian curry that is familiar to us all today, but instead accounts of the types of meals on the menus of the rich people of that period. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from the holy lands, including coriander, parsley, and rosemary. These new spices and herbs caused an increase in books on cookery, many of which are now in private libraries. By the advent of the 1900s, cookery books were in great demand, mostly as a result of better eduction, more leisure time and having more money. The revolution that is television gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Potato Chops (Alu Ki Tikiya) (Vegan) recipe.
