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
We can read the history of meal recipes way back into ancient history, in fact as far back into history as ancient Egypt, and possibly even further. However, sadly, these old cookbooks were just very simple hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are some ancient tablets in the Sumerian language which recount 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 anyone who tried it feel wonderful. As we move into The time of the roman empire around 25BC a man called Apicius compiled some documents describing recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. He also informs us how the early Romans used many aromatic flavors, including a few you will know such as bay, rue and parsley. In the 15th century, knights returning from the crusades brought us many spices and herbs from the holy lands, including spices such as basil and coriander. These new herbs and spices prompted an outbreak in recipe publications, many of which are kept safe in academic collections. Over the following few centuries, the wealthy families of Europe competed with each other to serve up the most exotic meals, and consequentially chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. The arrival of TV brought us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Potato Chops (Alu Ki Tikiya) (Vegan) recipe.
