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Wednesday, 14 October 2015

Spicy potato roast



INGREDIENTS:
10 nos of baby potatoes boiled n peeled(dont over cook )
Salt to taste
4 tsp oil + oil for deep frying
6 finely chopped garlic cloves
2-3 tsp schezuan sauce
2-3 tsp ghee roast masala
1 tsp tomato sauce
chopped coriander leaves
PROCEDURE:

  • Peel the boiled potatoes and apply little salt and keep for 5 mins
  • Deep fry the potatoes till they become little brown and crisp
  • Heat oil in a kadai,saute chopped garli till light brown in colour
  • Add the schezuan  sauceand ghee roast masala and fry for some time
  • Add fried potato and salt if needed
  • Toss well and garnish with chopped coriander leaves
  • serve hot with any rice,pulav or biryani !!

FOR GHEE ROAST MASALA:
18 kashmiri or byadgi red chillies
1/2 tsp cumin seeds
5 garlic cloves
1/4 tsp tamarind
Dry roast red chillies for 2-3 mins and grind to a fine paste with the other ingredients 
FOR THE SCHEZUAN SAUCE:
INGREDIENTS
3 tblsp Oil
2 tbsp Chopped Garlic

2 tbsp Chopped Ginger
2 tbsp Chopped Celery or  coriander leaves
¼ cup Chopped Spring onions (White Portion)
to taste Salt
¼ cup Red Chilli Paste
½ cup Finely Chopped Spring Onions Stalk
3 tbsp Tomato Ketchup
1 tbsp Vinegar
as required Water
to taste Salt

PROCESS
In a pan,heat oil and saute chopped garlic 2 tbsp, chopped ginger 2 tbsp, chopped celery 2 tbsp, chopped spring onions ¼ cup, salt to taste, red chilli paste ¼ cup, finely chopped spring onion stalk ½ cup and stir well.
Now add tomato ketchup 3 tbsp, vinegar 1 tbsp
, and cook for a while.
Schezwan Sauce is ready.




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