Oct 28, 2009

Fast to cook : Chinese style potatoes

An absolute favorite of H. Mine too. I generally boil some extra potatoes and keep. H comes home in the evening ravenously hungry. And if there isn’t something to munch, he goes food hunting in every shelf he can find. I make it a point to make some appetizer or some salad or starter ready for him.

Barely takes 10 min if you have the potatoes ready. It’s a Tarla Dalal recipe.


Boiled potatoes -4
Finely chopped garlic-1 tsp(abt 3-4 cloves)
Chopped ginger-1/2 tsp
Green chillies-1 chopped finely
1 tsp tomato ketchup
2 Tbsp soya sauce
½ tsp chilli sauce
2 tsp cornflour
4 tbsp oil
Salt to taste

Peel and cut the cooked potatoes into medium fingers

Heat oil in a pan, on a high flame, add the potatoes and cook on the high flame for few minutes, till they turn slightly brown. Remove from the pan and keep aside.

In the same oil, add ginger, garlic, green chillies and stir fry for couple of seconds

Add the potato fingers, tomato ketchup, soya sauce, chili sauce and salt.

Meanwhile mix cornflour in ½ cup of water, and add to the mix. Cook for 2-4 minutes.

Garnish with spring onions or coriander. (whatever you have. I never seem to have spring onions when needed)

This dish also fulfills my cravings for Chinese food. Simple easy and no MSG. The rest of the Chinese is a pain. All that tiny chopping kills my fingers. I’m hoping to get my hands on a great kitchen tool that will slice, grate and chop things finely without hassle. Anyone invented one of these?

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