| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1500 Gramm | Potatoes |
| 3 | tomatoes |
| 4 | Green Chillie |
| 1 1/2 x ca. 30 g | Anardanna |
| 1 x ca. 30 g | ginger |
| 2 Esslöffel | Chaat Masala |
| | For the Chaat Masala |
| 1 | Teacup Slightly roasted coriander seeds |
| 1/2 | Teacup Red Chillies |
| 1 | Teacup Roasted cumin seeds |
| 1 | Teacup Amchur powder |
| 1 Esslöffel | black pepper |
| 1 3/4 | Teacup Salt |
| 2 Esslöffel | salt black |
| | Apinge Ajwain |
| 2 Teelöffel | Chilli powde |
| 2 Teelöffel | Dhanageera powder |
| 6 Esslöffel | oil |
| | salt |
| | Coriander for decoration |
|
Grate the tomatoes.
Slice the ginger.
Boil the potatoes and cut into big pieces. Apply the chaat masala, dhanageera powder chilli powder to the to the potatoes.
Roast the Anardanna and powder them.
Heat the oil in a vessel. Add the grated tomatoes and cook for three to four minutes. Add the ginger and cook for two minutes. Be sure the oil separates form the tomatoes Add the green chillies and ajwain and fry again.
Add the potatoes and cook on a slow flame.
At the powedered anardanna and salt.
Serve hot, garnished with chopped coriander.
|
|
Anmerkungen zum Rezept:
keine |
