Potato chowder as soup or appetiser [189]
Wednesday, 21st December 2016
Ingredients
1 1/2 tsp - Rice bran or vegetable oil
2 pcs - Potatoes (peel and cut into fours)
1 1/2 tsp - Butter
1/2 cup - Fresh peas
Salt and black pepper powder to taste
1/4th tsp - Ginger (grate directly into the soup)
A pinch or two to taste - Chaat masala
1/2 cup - Curd or Yoghurt
Onion broth (Boil 1 onion, 2 cloves garlic, 1 green chilli in 3 cups of water for 15 minutes, cool and blend)
For garnishing
Grated carrot
Grated coconut
Roasted peanuts
Finely chopped spring onion leaves
Shallow fried onions (heat two tablespoons of oil in a griddle, add one small chopped onion and shallow fry till deep brown)
Method
Heat a pan for a minute and add the oil.
Put the potatoes and butter in it and saute for 2 minutes.
Then add the peas, salt and pepper.
After a couple of minutes grate ginger and add half of the broth to it.
Cover and cook till the potatoes are well done.
Meanwhile open the lid a couple of times, giving the potatoes a stir checking them if they are cooked and enjoy a whiff of the wonderful fragrance.
Add the chaat masala and the remaining broth to the cooked potatoes.
Mash it with the back of a spoon and turn off the heat.
Now add the curds to it and stir fast to mix well.
Garnish with carrot, coconut, peanuts, spring onion leaves and onions.
Serving - small indivdual glasses as a starter or in a small bowl of soup.
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