Godrej Sahi Shuruaat Cook Book

Method Cheese Nuggets with Mayo Harissa Sauce Third Year Student - ITM IHM Oshiwara Chef Nuggets Boil and mash the potatoes. In a bowl take grated cheese, mashed potatoes and chopped bell peppers. Add salt, white pepper powder, Italian seasoning, mixed herbs, oregano and chilli flakes. Add corn starch, mix well and make equal sized balls. In a bowl take corn starch and maida (all-purpose flour) in equal portions. Add water and make a slurry. Dip the prepared balls in the slurry and coat it with breadcrumbs. Refrigerate it for at least 20 minutes. The nuggets are ready to fry. Harissa Sauce Heat water in a saucepan, add red chillies and bring it to a boil. Lower the flame and cook for five more minutes. Allow it to cool naturally. Remove the stems and seeds of the red chillies. In a blender, add the cooled chillies, shahi jeera, garlic, salt, lemon juice, olive oil, chopped coriander and water. Grind into a paste, add mayonnaise and mix well. Deep fry the refrigerated nuggets in Godrej Rice Bran Oil. Serve hot with mayo-harissa sauce. Bell peppers (red, yellow, green) - ½ each Chilli Flakes Oregano Cheese - 1 Cup Potatoes (mashed) Mixed herbs to taste Italian seasoning Corn Starch - 1 tbsp Bread crumbs - 1cup Godrej Rice Bran Oil for frying Ingredients Water - 2 cups Whole Red Chillies - 15 Shahi Jeera - ½ tsp Garlic - 4-5 cloves Salt - as per taste Lemon Juice - 1tsp Olive Oil - 2tbsp Coriander fresh - 1tbsp Water - 2 tbsp Mayonnaise - to make a dressing out of paste around - 3/4 cup 17