AARSI'S ULTIMATE POTATO PATTIES
The versatile potato does it again! Delicious puff-pastry pockets filled with aromas of India taste like something that would take hours to make but it is super easy and one is not enough.
Provided by Aarsis Kitchen
Categories Breakfast
Time 3h
Yield 18 patties, 8 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven at 375 degree.
- Heat oil in a pan. Add turmeric powder, green chilies and onions along with the salt. Sauté until the onions are translucent. Do not brown them.
- Add the potatoes along with coriander powder, red chili powder and the garam masala.
- With regular stirring, cook the potatoes until the mixture starts coming together.
- Now, add the lemon juice and coriander leaves. Stir to combine.
- Remove from heat and let the mixture completely cool.
- In a bowl, lightly beat the egg along with 1 Tbsp of water and keep aside.
- Line a baking tray with aluminum foil or parchment paper. Coat this with cooking spray. Set aside.
- Unfold the thawed pastry sheet on a lightly floured surface.
- If there are ridges in the pastry sheet, gently flatten them with a rolling pin.
- Cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
- Place about 2 Tbsp of potato mixture in the center of each square. I use an ice-cream scoop to make sure that al the patties have equal amount of filling.
- Brush all the four sides with the egg and water solution.
- Take the opposite sides of the square and fold to create a triangle. Seal the ends tight with your fingers. Then crimp them with a fork.
- Place the filled patties on the baking tray.
- Brush the tops and sides of these patties with the egg and water solution.
- With a knife, create a small slit on top of each pastry. This will help the steam to escape during the baking.
- Bake the patties on the medium rack of a pre-heated oven until they are golden brown in color and cooked through.
- Remove from the oven and serve hot with tomato ketchup.
- Enjoy these savory patties with your loved ones!
Nutrition Facts : Calories 449, Fat 27.6, SaturatedFat 6.6, Cholesterol 23.2, Sodium 753.3, Carbohydrate 44, Fiber 3.1, Sugar 2.1, Protein 7.3
AARSI'S ULTIMATE POTATO CUTLETS
In India, fritters are popularly knows as cutlets and you will be amazed how the garam masala and mango powder make a mouthwatering, tantalizing appetizer! Perfect for the gang!
Provided by Aarsis Kitchen
Categories Potato
Time 1h15m
Yield 20 Cutlets, 10 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine, green chili, ginger, garam masala, mango powder, salt, red chili powder, panko breadcrumbs, cilantro leaves and potatoes.
- Use your hands to combine this in to a semi-soft mixture until everything is well incorporated. While you do this, try and break the potato chunks and work them in to the mixture.
- Form golf ball size balls and then flatten them to form a finger shape and set aside.
- Heat the oil in a pot/wok over medium heat and bring the oil to 325 degrees F.
- When adding the cutlets to the oil, dip about 1/3 to 1/2 of them into the oil and allow them to start frying. Then gently slide the rest of it. This will prevent them from sinking at the bottom.
- Working in batches, fry the cutlets until they are golden brown and crispy.
- When the cutlets are done, remove from the oil and put immediately on paper towel to blot the excess oil.
- Serve with tomato ketchup or a dip of your choice.
Nutrition Facts : Calories 92.7, Fat 0.4, SaturatedFat 0.1, Sodium 396.5, Carbohydrate 20, Fiber 2.4, Sugar 1.3, Protein 2.6
AARSI'S ULTIMATE VALENTINE CAKE
This cardamom scented chiffon cake is inspired by the aromatics found in India. Each bite is like an air pillow, with an explosion of flavors. It is the moistest cake you will ever have!
Provided by Aarsis Kitchen
Categories Dessert
Time 3h
Yield 6 Cakes, 6 serving(s)
Number Of Ingredients 14
Steps:
- Method for Cake:
- Preheat oven to 325°F.
- Sift together flour, baking powder, salt and 7 tablespoons of powdered sugar. Set aside.
- Using the paddle attachment, start beating the egg yolks in a bowl.
- While beating the eggs, very slowly add water. Combine well.
- Now slowly add the oil to create an emulsion (smooth consistency).
- Add the sifted flour mixture in several batches to form a smooth batter.
- Add the cardamom seeds. Mix for another ten-fifteen seconds. Set aside.
- In a separate bowl, start beating egg whites while gradually adding seven tablespoons of powdered sugar.
- Beat until this mixture forms peaks and triples in volume.
- Gently, fold the egg whites into the egg yolk and flour batter. Do this in three batches and do not over mix.
- Pour the batter on to a 12" x 16" baking sheet, which has been coated with cooking spray and dusted with all-purpose flour.
- Place this tray on the top rack of the preheated oven.
- Bake until the cake tester comes out clean. It should take about ten to fifteen minutes, depending on the oven.
- When the cake is baked, take the baking sheet out of the oven and place it on a cooling rack. Bring to room temperature.
- Using a 3-inch cookie cutter cut 12 circles out of the cake sheet. Set them aside.
- Method for Rose Frosting:
- Start beating 1 Cup heavy whipping cream in a mixer bowl, using a whisk attachment.
- Once frothy, gradually add the powdered sugar.
- Once the sugar is combined, add the food color with the help of a toothpick.
- Add the rose water.
- Continue beating until it triples in volume and forms peaks.
- Place the frosting in a zip lock bag. Seal the bag to remove air. Push the frosting to one corner and snip that corner of the bag.
- Garnishing:
- Unsalted Shelled Pistachios, chopped.
- Edible Dried Rose Petals.
- Once, you have the frosting ready and the cake cooled, its time to get creative!
- Assembling:.
- Place one cake circle at the bottom of a glass bowl.
- Pipe the prepared frosting to cover this cake circle.
- Place another cake circle on top of this frosting and repeat part 2.
- Garnish with pistachios and rose petals.
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