Ingredients
4 large potatoes
1/4 cup almonds, chopped
1/4 cup red bell pepper, minced
2 each jalapeno peppers, seeded & - minced
1/2 tbsp lime juice
2 tbsp cilantro, minced
1 1/2 tbsp arrowroot
1 salt & pepper
1 olive oil for frying
1 cup romaine lettuce, shredded
ALMONDCILANTRO CHUTNEY
1/4 cup almonds, chopped
3 tbsp cilantro, chopped
3/4 cup soy yogurt
1 salt
1 hot paprika
Directions
Boil potatoes until fork tender. Cool slightly, peel & force through
a coarse sieve to produce smooth mashed potatoes. Add almonds, bell
pepper, jalapeno pepper, lime juice, cilantro & arrowroot. Season
with salt & pepper & mix well. Rub a film of oil on your hand. divide
mixture into 8 portions & flatten into smooth patties, 1/2" thick.
Brush a seasoned skillet with a film of oil. Place over low heat &
when hot, slip in the patties. Fry slowly for 10 to 15 minutes per
side, or until a crisp crust forms. CHUTNEY: In a food processor,
process nuts until they are powdered. Add rest of ingredients &
process until smooth & green. Serve patties over shredded lettuce
with a bowl of chutney.
Servings: 8 servings
Potato Tikki With Almond-Cilantro Chutney Recipe brought to you by Recipe Ideas
Categories: Nut; Vegetable
The History of Recipes
We can follow the history of `recipes` back into history, in truth as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, mostly, these ancient records were just very simple hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history are a few clay tablets in the Sumerian language which show the preparation 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 exhilarated. Progressing into Roman times around 25BC a roman called Apicius wrote a few documents which described recipes enjoyed by the Romans. In his publication, he recounts how the roman meals were divided into appetizers, main course and afters, a very modern way of dining. This early Roman chef informs us how the cooks of his times were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens such as bay, mint and asafoetida. Later on, we find a couple of interesting cookery books published in the fourteenth century : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are not about the curry that we all know today, but rather recipes for the types of food prepared by the chefs of the rich people of those days. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from Arab countries, including spices like coriander, parsley, basil and rosemary. These new spices and herbs created an increase in manuscripts on cooking, most of which still exist in private libraries. By the advent of the twentieth century, cook books were increasing in popularity as a result of more people being able to read, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Potato Tikki With Almond Cilantro Chutney recipe.
