Perfect Hash Browns – Flavourful and crusty potato patties

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Make these crisp, golden-brown hash browns for your supper tonight !!

Serve them on a heap of  green salad and plain couscous  or noodles as a side dish to make it a perfectly healthy and satisfying meal.  You can add a sausage or two into the platter, which goes well with the flavours of hash browns.

Bon appetit !!

What you need: 

Potatoes (preferably waxy) 3
Onion 1 medium
Salt to taste
Pepper powder 1 tsp
Plain flour 4 tbsp
egg 1
Olive oil

Let’s make it:

Grate it

  • Peel and coarsely grate the potatoes and the onion.

Squeeze it

  • Place the grated potatoes and onion in the middle of a tea towel and squeeze dry.  This will let all the excess liquids drain out.
  • Place the dry potatoes and onion in a bowl.

Mix it

  • Now mix the egg, salt, pepper and plain flour thoroughly with the potatoes and onions.
  • Adjust the taste at this point.

Shape it

  • Place a boll of the mixture on your palm and make a thick, round pattie.
  • Dust both sides with plain flour.

Fry it

  • Heat olive oil on a non-stick pan and gently place the pattie on it.
  • Continue making a few more patties and place them on the pan.  Add more oil if necessary.
  • Shallow fry on medium – high flame  both sides until golden.

Serve it

  • Place on a wire rack to cool off slightly.
  • Serve immediately with ketchup or hot garlic sauce.

Tip : To further enhance the taste you can add some onion granulates / onion powder into the mixture.

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Bitter gourd stir fry – Diabetes buster at its best!

During my recent visit to Sri Lanka,  I was served this dish by my sister, Lakmali which instantly won my taste buds as well as my heart.

I loved the crunchiness of the Karella slices despite its mild bitterness and the coconut that gave a very pleasant sweetness to compensate the bitter flavour.

The best news is that while making this stir fry, karella is in its natural form and intact with all its medicinal values. Well known as the world’s best antidote for diabetes, bitter gourd,  eaten raw or half cooked like in this dish, flushes out the excess sugar and toxins in the system and purifies it.

This dish could be eaten on its own or as a side dish with steamed rice.

So, let’s make it:

What you need: karavila2-300x175

 Light green, very tender bitter gourd 3
Freshly scraped/grated coconut a handful
Salt to taste
Pepper powder 1 tsp
Onions 1 large
Curry leaves and two pinches of turmeric
Oil 1 tbsp

  How to make :

  • Slice up the bitter gourd very thinly.

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  • Remove all the seeds

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  • Sprinkle a little salt water and keep aside for 5 mins.
  • Mix grated coconut with a bit of turmeric(optional) salt to taste and pepper powder.
  • Squeeze  the bitter gourds to remove excess water and immediately mix with the coconut.

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  • Slice the onion very thinly.
  • Heat oil in a wok and splutter some mustard seeds(optional).
  • Saute onions until slightly golden. Toss a lot of curry leaves.

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  • Add bitter gourds mixed with coconut.
  • Stir fry continuously.  (Do not close the lid or add water at any point)
  • Toss often and stir fry until the bitter gourd pieces no longer taste raw but nice and crunchy as well as taste great.
  • Adjust salt and pepper.
  • Done!!
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