Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mashed potato ghosts and veg cutlet coffin. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Scoop mashed potatoes into a sandwich zip lock bag. Pipe mashed potatoes into ghost forms and decorate with sliced black olives for face. Cut up chicken and plate in kettle with water, bouillon cubes, peppercorns and cloves.
Mashed potato ghosts and veg cutlet coffin is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Mashed potato ghosts and veg cutlet coffin is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have mashed potato ghosts and veg cutlet coffin using 16 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Mashed potato ghosts and veg cutlet coffin:
- Take 2 large potatoes
- Make ready 1/2 cup finely chopped carrots
- Take 1/2 cup peas frozen or fresh
- Take 1/2 tsp ginger green chilli paste
- Prepare 1/2 tbsp bread crumbs/ rava
- Prepare 2 tbsp corn flour/ all purpose flour
- Make ready 3 tbsp water
- Take 3-4 tbsp oil for shallow frying
- Prepare to taste salt
- Take 1/2 cup hot milk
- Prepare 1/3 cup unsalted butter softened
- Prepare 1/4 cup sour cream
- Prepare 1/4 cup grated cheese
- Make ready 6 pepper corns
- Prepare 1-2 drops brown food colour
- Take 1 tbsp tomato ketchup
When making your mashed potatoes, don't forget this tip for perfectly mashed potatoes every time. Or, if you want to save time, go ahead and use instant mashed potatoes, and whip. While they may not be the star of the show, mashed potatoes are an essential part of Thanksgiving dinner. Smooth and buttery, they help round out the bigger flavors; and perhaps even more importantly, they're easy to make when you've got other more labor-intensive parts of the meal to tend to.
Instructions to make Mashed potato ghosts and veg cutlet coffin:
- Boil the veggies and drain well. Peel 1 potato. Finely chop carrots. Take them in a bowl along with the cooked peas. Reserve 1 potato for ghosts.
- Mash them with a masher or fork. Don’t make a smooth and pasty mixture. It should be a slightly chunky mixture.
- Add ginger green chilli paste, red chilli powder, cumin powder, garam masala, 3-4 tbsp bread crumbs, brown food colour and salt to taste. Mix well. Check the taste add more salt or spice powder if needed.
- In a bowl add corn flour and water as required to make thick flowing paste.
- Now start shaping the mixture to make medium sized coffin. Heat oil for shallow frying in a pan. Take a cutlet and dip in the paste gently. Coat well. Then coat it in bread crumbs. You can use rava instead of bread crumbs.
- Place the cutlets in medium hot oil. When one side is golden flip and fry the other side. Add more oil if required. Cook until golden brown and crispy.
- Drain veg cutlets on kitchen paper towels to remove excess oil. Make cross sign using ketchup.
- In a bowl add potato, salt, sour cream, cheese, hot milk, butter. Mash the potato well.
- With the help of piping bag make cut little ghosts. Carefully add pepper cons for eyes and tomato ketchup for lips.
- Serve hot with favourite chutney. - Enjoy
Mashed Potato Croquettes are the stuff from which dreams are made. Soft, warm, comforting and the perfect use of leftover mashed potatoes. Once tender, drain the water from the saucepan. Add the butter, milk, and sour cream to the potatoes in the pan. Mash everything together with a potato masher until well blended.
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