Puffy Potato Patties/Cauliflower Masala

Tomorrow 12th Sep 2008 is Onam .It is a festival that is celebrated by all malayalees around the globe. Malaysian Delicacies would like to wish all malayalees a very HAPPY ONAM or Onashamsakal.May this Onam bring lots of happiness and prosperity to you and your family.

It is going to be a day with lots of vegetarian dishes such as avial,olan ,payasam to name a few. So ,for today am sharing 2 vegetarian dishes ,Puffy Potato Patties and Cauliflower masala.Why not add these 2 recipes in your menu for tomorrow!

Puffy Potato Patties



2 slices bread
300g potatoes (Boiled,peeled and mashed)
1 green chilli(discard the seeds and chop finely)
1 large onion(chopped)
2 tbsp finely chopped coriander leaves
2 sprigs curry leaves(chopped finely)
¼ tsp turmeric powder
½ tsp chilli powder
Salt to taste
Oil for deep frying

Dip the bread slices in water ,then squeeze dry.Place the bread,potatoes,chilli,onion,coriander leaves ,curry leaves ,turmeric ,chilli and salt into a mixing bowl and mix thoroughly.Divide the mixture into equal balls .Flatten slightly into patties and deep fry.Once golden brown ,remove and drain on paper towels.



Tips for this dish: Deep fry 2 to 3 at a time only so that the patties don’t crumble.You can flatten the patties a few hours earlier and deep fry before serving.


Cauliflower Masala


Cauliflower is one of several vegetables that is commonly used in indian cooking.Beside stir frying with spices, it is also cooked in curry or deep fried with flour batter .In chinese cooking ,its either steamed or is commonly used as one of vegetable in mix vegetable stir fry.

When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly.

For whiter cauliflower, add a tablespoon of milk or lemon juice to the water.




250gm cauliflower (wash ,trim away leaves,cut into florets)
1 tsp fennel seeds
½ tsp cumin seeds
4 cardamom pods
1 onion, slice thinly
1 large tomato (chopped)
2 tbsp ginger paste
1 tbsp garlic paste
1 tbsp sesame seeds,dry roasted and pounded coursely
2 tsp chilli powder
1 tsp garam masala
1 tsp freshly squeezed lime juice
1 cup water
Salt to taste



Heat about 2 tbsp oil over medium heat,stirfry fennel,cumin seeds and cardamom until aromatic.Add the sliced onions and fry until golden brown.
Add the tomato,chilli powder,coriander powder,turmeric and garam masala .Stirfry in a fast mode so that the powders are well combine with the oil mixture.Reduce heat and add in cauliflower.Stir fry for a few seconds and add in ¾-1 cup water .Close with a lid and let it simmer. In between stir the cauliflower and salt.Leave to cook until cauliflower is soft and the dish is dry. Add in lime juice and stir further.Close fire. Garnish with coriander leaves or curry leaves.



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Comments

  1. Instead of deep frying the potatoes, is it possible to bake it? How do we adapt the recipe?
    TKs!

    ReplyDelete
  2. Hi anonymous,
    Frankly deep frying and baking gives two different tastes to the patties. Deep frying gives a crispy layer while baking doesnt!
    If I want to bake it , I think I will spread the potato layer in a square shallow baking tin, top with cheese :-). It would indeed be yummy.

    ReplyDelete

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