Potato Rosti

POTATOES - I love them and am sure most of you do as well -  This recipe is from a Italian friend of mine - I have tried it a lot if times as was only satisfied with it yesterday. So i guess now I safely say I have mastered it. There are many ways to rosti a potato – purists would have you boil them first and leave to rest overnight before peeling and grating; others would urge you to add egg or flour to bind the mixture.

 

Ingredients

• starchy potatoes – 1 kg
• butter – 100g
• s & p
• sauted onions and chopped corriander

Coarsely grate the potatoes and place in the centre of a (preferably clean) tea towel.

Bring together the corners of the tea towel and twist as tightly as you can to remove all the water possible. Repeat this squeezing with a second dry tea towel.

Place in a bowl and season well with salt and pepper.
(At this stage you could add grated onion and/or fresh herbs)
Now to the most important decision – whether to make one big fat rosti, or several smaller, thinner ones.
Melt some of the butter in a large heavy frying pan and once the buttery foam has subsided spoon in the potato to form several cakes – use those fancy metal rings if you are feeling chefy. Compact each rosti with the back of a spatula.
Cook on a lowish heat for 7-10 minutes or until the underside is golden brown and crispy. Flip over (add more butter if necessary) and repeat for a further 7-10 minutes.
Serve with what ever takes your fancy.
If making one big fat rosti use a 9 inch diameter pan and cook for a bit longer.
I had mine with a spicy tomato chutney and a green spinach salad !!

Ayush Kejriwal

Curried cabbage and peas

My home made chaapathi

Chapati, Raita, Green Chilli Pickle and curried cabbage and peas

Curried Cabbage and Peas

Raita with Radish, cucumber and onions

This is a very traditional dish which is made in almost every Indian Maru ( are people who originate from Rajasthan) household. I had mine with home made chapatti, raita and chilli pickle. My European friends like it as a side with grilled chicken breast and some salad. It is delicious as a stuffing in a pitta bread too. Use your imagination.

1/2 cabbage chopped into this strands

1 cup of frozen peas

1 table spoon of vegetable oil

a chunk of fresh ginger grated

1/2 green chill ( fresh)

2 tsp of whole cumin seeds

1 bay leaf

3 tsp of curry powder

salt to taste

half a lime or lemon

Take a large pan and add the oil

Once hot add the bay leaf , cumin seeds followed by the ginger and green chillies

Followed by the cabbage

Now add the salt and the curry powder and cover the pan on a low heat and let it cook for 15-20 minutes

There after add the peas and squeeze the lime juice and give it a good mix cooking it for a further 5 mins

That is it - Ready to serve

I hope this is good enough for people who were asking me for traditional Indian recipes.