Chef Shipra Khanna's Yam Cutlet & Spicy Tomato Chutney Recipe
Darpan, 21 Oct, 2014
Ingredients
1cup yam (boiled and mashed)
1 onion chopped
1tbsp fresh coriander chopped
Salt and pepper to taste
For the chutney
2 tomatoes (roasted on open fire and skin peeled)
3-4 cloves garlic crushed
2 whole red chillies
Salt to taste
1tsp red chilly powder
Preparation
In a bowl mix everything together, till everything is well combined.
Heat oil in a wok.
Deep fry till golden brown and crisp.
For the chutney:
Take the pulp of the tomatoes
Add salt, chilly powder.
In another pan, roast garlic and whole red chilly and add to the tomatoes.
Mix well and serve with yam cutlets.
I cook with fresh as well as dried figs. There’s a more intense sweetness to dried figs, and this sweetness combines with aromatic spices to perfectly complement beef. Serves 4…
A healthy, Asian-inspired recipe, the great flavour of the wild salmon is enhanced by a delicious mixture of sesame seed-ginger. Salmon is moist and light, melts in your mouth
A famous, indigenous recipe from North India that makes the ideal match for makai ki roti! To decrease the bitter flavour of mustard greens, cook them in boiling water for a minute before sautéing.
The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal.
As thoughts turn to the fall season, many individuals begin to crave hearty dishes and Paesano’s in Steveston offers a wide array of scrumptious Italian dishes to satisfy the palate.…
