Udupi bBeet cutletsAn ode to Café Diana

Udupi bBeet cutletsAn ode to Café Diana, rava crusted beet and potato cutlets, stuffed with green peas, served with Kerala ParathaIngredientsBeetroot 400 gm l Potato 200 gmMint leaves (chopped) a handfulGreen peas 50 gmOnion (chopped) 20 gmChat masala 1 tspRava 100 gmGhee 2 tbspSalt and pepper to taste. Make a slit along the belly of the fish, remove insides.Add half quantity turmeric, chili, cumin and coriander powder. Add chat masala and chopped mint leaves. In a skillet, add ghee and cook spices in ghee till the raw flavour of the spices is gone.Shape the beet mixture into tear drops with a spoon of the green peas mixture. In a bowl, add boiled beets and mashed potato and add bafat spice powder, chopped mint leaves and season with salt and pepper. Serve hot with salad. Serve with the Salan puree and banana chips. In a bowl, add ginger garlic paste, garam masala, turmeric, chilli, cumin and coriander powder. Warm up remaining spice, blend and keep in a large bowl. In a large mixing bowl, put chicken wings, add curd, turmeric powder, lemon juice and salt. Once wings have cooked, remove from oil, drain off excess oil and immediately add to bowl with a spice blend.Remove wings from marinade and toss in the flour, deep fry wings on moderately heated oil. Serve with Kerala paratha and tamarind ketchup. Sauté for a minute and then add peanut, sesame and coconut paste. Mix well. Take a fresh pan, add oil and once hot, add mustard seeds, splutter.Kundapur wingsChicken wings tossed with Kundapur Ghee Roast MasalaIngredientsChicken Wings 24 nosLemon juice 1 tbspCurd 40 gmTurmeric 1 tspSalt to tasteKashmiri chilli 20 nosBedgi chilki 16 nosBlack peppercorns 2 tbsp,Coriander seeds 1 tbspCumin seeds 1/2 tspFenugreek seeds 1/4 tspGarlic cloves 24 nosTamarind paste 1 tspGhee 50 gm l Flour 150 gmMethodDry roast spices to enhance flavours and powder them along with garlic. Add red chilli, cumin, fenugreek seeds and slit green chilli. A little water can be added to help achieve a fine paste. Cut onions into quarters, add to the gravy.Add tamarind paste and season.Garnish with chopped mint and coriander.Ingredients: Mandeli 20 nosGinger-garlic paste 1 tbspBaram masala 1 tsp, chilli powder 1- tspTurmeric powder 1 tspCumin powder 1 tspCoriander powder 1- tspTamarind paste 2 tbspRava 100 gmWhite sesame seeds tbspRaw peanuts tbspFresh grated coconut tbspDry red chilli 1 nos, Mustard seeds tspCumin seeds tspFenugreek seeds a pinchGreen chilli (slit) 1 nosJaggery 1 tspOnion (medium size) 4 nos, Salt and pepper to tasteMethod: In a pan, dry roast peanuts, sesame and coconut. Add 1/3rd spice blend, mix well and refrigerate for four to six hours or even overnight. Season and cool.MethodPeel the beets and potatoes and cut into dice shaped pieces.Mandeli fried fishRava crusted fried fish filets served with baby onion salan puree, plantain chips and south inspired pickles. Make a paste adding little water, set aside. Toss till all the wings have an even coating.In a skillet, add ghee and sauté onions, once golden brown, add green peas and cook. Add little water and cook on a slow fire till the mixture is reduced to a thick gravy. Set aside to cool. Dredge marinated fish in rava and deep fry till golden brown.Add fish, let it marinate for 10-15 minutes. Dredge in the rava and pan sear in ghee till both sides are golden brown. Boil beet and potato separately in salted water. Then blend to a fine puree.. The potatoes can be cooked into Ferro titanium cored wire Manufacturers a mash consistency
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