Godrej Sahi Shuruaat Cook Book

Potato Carrot Koftas Stuffed with Cottage Cheese and Bellpepper Ingredients Method Potato - 60g Carrot (Grated) - 30g Capsicum (Chopped) - 20g Corn - 10g Ginger - 5g Garlic - 5g Spinach Puree - 10g Chees - 25g Cottage Cheese - 25g Chilli Flakes - 5g Mix Herbs - 5g Godrej Sunflower Oil - ½ ltr. Bread Crumbs - 30g Salt - To Taste Whole Black Pepper Powder - 2g Corn Flour - 5g Batter Corn Flour - 10g All Purpose Flour - 20g Water - As req. (For Batter) Stuffing Boil the potatoes and corn. Keep aside. Grate the carrot. Mash the potatoes, add carrots, corn flour and bread crumbs (for binding) to the mashed potatoes. Add chilli flakes and mixed herbs to grated processed cheese and cottage cheese. Sauté ginger, garlic, bell pepper, mashed corn and spinach puree. Tricolor Balls Take potato carrot stuffing and make flat patty. Make another flat patty with bell pepper stuffing and place on the top of the potato carrot patty. Then place cottage cheese stuffing on the center of bell pepper patty. Make a ball by covering all layers together and give a desired round shape to it. Batter In a small bowl add corn flour, all-purpose flour, salt and add water gradually. With the help of a whisk, mix everything into a neither too thick nor too thin batter. Strain the batter to ensure there are no lumps. Assembling Dip each ball first in the batter and then roll into the breadcrumbs making sure the ball is fully covered with breadcrumbs. Place the balls in the freezer for at least one hour before deep frying to prevent the cheese from oozing out. Heat oil and slide the balls gently into the hot oil and fry on medium heat. Fry evenly on all sides to get golden colour and transfer onto a paper towel to remove the excess oil. Serve warm with sweet chili sauce or ketchup. Third Year Student - Training Ship Rahman College of Hotel Management Chef 43