MASHED POTATOES ON KHANDVI MOUSSE
I'd like to preface this by saying "Even when I lose, I win", which I learned about myself when cooking this dish. What I originally meant to make was khandvi-ravioli (essential a potato stuffing between two circular cutouts of khandvi tossed in an accompanying sauce). However, when my khandvi batter wouldn't set to make cutouts, I decided to make it into a mousse and layer mashed potatoes on top. For this recipe, I cooked with my friends over at Boydian Bites. They're far better cooks than myself. :D
Here's what you'll need:
For the khandvi mousse:
-1 cup of besan
-1 cup of yogurt
-1 cup of water
-1 tbsp. of asafetida
-1 tbsp. of turmeric
-1.5 tbsp. of salt
-2 inch knob of ginger roughly chopped
-3 green chillies roughly chopped
For the topping:
-1 block of shredded paneer
-2 large potatoes
-1 tbsp. garam masala
-2 tbsp. of salt
-1/2 tbsp. of coriander powder
-1/2 tbsp. of red chilli powder
-1/2 tbsp. of turmeric powder
-2 tbsp. of mint-cilantro chutney*
-2 tbsp. of olive oil
For the garnish/plating:
-1 tbsp. of pesto sauce
-1 tbsp. of sesame seeds
-1 tbsp. of mustard seeds
-4-5 green chillies, julienned
-1.5 tbsp. of grated coconut
-2 tbsp. of your preferred cooking oil
Preparation:
For the topping:
-Boil the potatoes, peel the skin and mash the potatoes in a bowl.
-Add the shredded paneer to the bowl and mix well with the mashed potatoes.
-Add the garam masala, coriander powder, red chilli powder, turmeric, and salt to the bowl and mix well.
-Put olive oil in a wok and add the potato+paneer mixture. Stir this around for 4-5 minutes on medium heat.
-Add the mint-cilantro chutney and mix in well. Stir for another 5 minutes.
-Set the potato topping aside to cool down for ~10 minutes.
Potato+Paneer Topping
For the khandvi mousse:
-In a blender, add the green chillies and ginger with a little bit of water in order to blend to a paste.
-In a bowl or large glass, whisk the yogurt and water until the yogurt is thoroughly dissolved.
-To the ginger-chilli paste already in the blender, add the besan and yogurt-water mixture. Use the 'liquefy' setting on low (a high setting may cause it to create foam/froth on the top which is hard to boil away when cooking). Make sure there are no lumps left. Add more water if needed.
-Transfer the mixture from the blender into a wok. Stainless steel works pretty well and make sure it's wide to make the stirring easier. Make sure that the wok's been sitting over a low flame before pouring in the mixture.
-Add the salt, turmeric, and asafetida and stir well.
-You will need to constantly stir this mixture and make sure to scrape off the batter that sticks to the walls of the pot.
-Stir until you have a thick consistent batter and there is no raw taste of besan left.
Plating:
-Place a large spoon of the batter on the center of a small appetizer plate.
-Place a smaller spoon of the mashed potatoes on top of the mousse.`
For the garnish:
-In a small fry pan, heat up the olive oil and add the mustard seeds and sesame seeds. Make sure the oil is hot enough so you can hear a crackling sound when you add the seeds.
-Add the green chillies and stir fry the seeds with them. You may want to open a window or turn on your exhaust. ;)
-Pour this 'tadka' of mustard seeds, sesame seeds, green chillies, and olive oil over the mashed potatoes/khandvi mousse. Divide this tadka amongst your individual plates.
-Place a spoon of pesto on top of the mashed potatoes.
-Sprinkle the grated coconut over the layered dish.
Notes:
*Normally I would make mine from scratch, but I was short on time so went with store-bought.
**I have a recipe for pesto sauce on my previous recipe post. Again, went with store-bought as I was short on time.
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