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100 Ways To Cook Potatoes

100 Ways To Cook Potatoes

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100 Ways To Cook Potatoes

Lunghezza:
236 pagine
42 minuti
Pubblicato:
Jul 1, 2016
ISBN:
9788179927106
Formato:
Libro

Descrizione

100 Ways To Cook Potatoes is an attempt to showcase how the most common vegetable is culinarily so versatile.

It is aimed towards not only those who love the potato and love trying different ways to cook it but also towards those who find it a boring vegetable. The author modestly challenges them to use this book and find out how this boring vegetable can be made interesting.

Written in an easy-to-follow style, the author has given nutritional analysis at the end of each recipe. Through this book the author has attempted to solve the problem of many home cooks who wonder how to make a meal nutritious and at tasty as well.
Pubblicato:
Jul 1, 2016
ISBN:
9788179927106
Formato:
Libro

Informazioni sull'autore


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Anteprima del libro

100 Ways To Cook Potatoes - Priya

cooking!

1. Potato Tikki

Number of Serving: 6

Ingredients

4 large, boiled potatoes

¼ cup finely chopped onion

2 chopped green chillies

¼ cup chopped coriander leaves

Salt to taste

1 teaspoon white pepper

2 tablespoons peanut oil

Method

Peel and grate the potatoes.

Add all the ingredients except oil and mix well.

Divide into 6 equal portions. Make balls and then press gently between the palms.

Preheat a non-stick griddle over high heat. Place the potato tikkis on it.

Drizzle 1 tablespoon oil at the sides of the potato tikkis. Cook till one side gets reddish brown.

Turn all of them to the other side. Drizzle remaining oil and cook till the other side turns brown. Serve piping hot.

Nutritive value per serving

2. Bharwan Aloo

Number of servings: 4

Ingredients

4 medium sized potatoes

1 tablespoon coriander powder

2 dry red chillies

1 tablespoon dry pomegranate seeds

½ tablespoon turmeric powder

½ tablespoon salt

water

½ cup yogurt

A drop of edible orange color (optional)

Method

Peel the potatoes.

Wash and slit ¾ of each potato.

Dry roast red chillies for two minutes on a griddle over high heat. Grind along with the pomegranate seeds without using any water.

Add turmeric powder, salt and coriander powder. Make a paste using a little water.

Stuff equal portions into the potatoes. Seal by tying with string so that the filling does not spill out.

Whip the yogurt. Add a pinch of salt and edible color. Marinate the potatoes in it for 20 minutes.

Grill in a preheated oven till the potatoes turn reddish brown and tender. Remove the strings before serving.

Nutritive value per serving

3. Aloo Paratha

Number of Serving: 6

Ingredients

3 ½ cups wheat flour

water

4 boiled potatoes

10 tablespoons peanut oil

¼ cup chopped onion

2 chopped green chillies

¼ cup chopped coriander leaves

Salt to taste.

Method

Knead wheat flour with water.

Peel and grate the potatoes.

Preheat 2 tablespoons oil over high heat. Add onion and green chillies and fry till onions turn golden brown.

Add grated potatoes, coriander leaves and salt. Fry for 2 minutes. Remove from fire.

Divide the kneaded flour into 8 equal portions and make balls.

Dust the balls with a little flour. Flatten between palms into 2 inches diameter round discs.

Place a portion of the potato filling in the middle of one of the discs, enfold and properly seal the edges.

Place on a preheated griddle and half bake over high heat, turning over once.

Add 1tablespoon peanut oil and shallow fry both the sides until golden brown, approximately 3-5 minutes.

Repeat process for the remaining balls and potato filling.

Nutritive value per serving

4. Nonbari

Number of servings: 12

Ingredients

1 potato

1 inch chopped ginger

2 chopped green chillies

Salt to taste

1 ½ cups wheat flour

water

1 cup peanut oil

Method

Peel and finely chop potatoes.

Add potato, ginger, green chilli and salt to the wheat flour.

Add water and mix well. The paste should be of dropping consistency.

Preheat oil in a deep frying pan over high heat

Drop in 4 - 5 tablespoons of the paste and deep fry over medium heat till the nonbaris turn golden brown

Repeat process for the remaining mixture, dropping in 4 -5 tablespoons in one batch. Serve hot.

Nutritive value per serving

Note – approximately, only ⅓ cup peanut oil will get used.

5. Aloo Posto

Number of servings: 2

Ingredients

2 potatoes

½ cup poppy seeds

1 dry red chilli

3 ½ tablespoons mustard oil

1 chopped onion

1 teaspoon garlic paste

1 teaspoon ginger paste

Salt to taste

1 teaspoon sugar (optional)

1 teaspoon turmeric powder

2 slit green chillies

Method

Peel and chop potatoes.

Grind poppy seeds and dry red chilli into a smooth paste using a little water.

Preheat 3 tablespoons oil in a small frying pan.

Add chopped onions and fry till golden brown.

Add chopped potatoes. Fry for 2 minutes. Add garlic and ginger pastes, salt, sugar and turmeric powder.

Cover and cook till potatoes are done. Add the poppy seed paste, slit green chillies and remaining oil.

Cook over high heat for 3 minutes and serve with cooked rice.

Nutritive value per serving

6. Aloo Bhaja

Number of servings: 2

Ingredients

2 potatoes, peeled and cut in thin stripes

½ tablespoon

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