Chips And Sausages
|Pepper/Chaat masala||To Taste|
|Cold water||1 Cup (16 tbs)|
First peel the potatoes, using the vegetable peeler.
To cut into chips, lay a potato on the chopping board.
Cut lengthwise into slices.
Cut each slice into fingers.
Drop into the plastic bowl, filled with cold water.
While you're cutting the chips, you can put the karhai on the fire to heat the oil.
You will be deep-frying the chips so fill the karhai about half-full.
Heat the oil to just below smoking point.
Turn the heat to medium.
Remove the chips from the water and gently dry with a clean napkin.
Drop into the hot oil.
If this is the first time you're making chips, you will feel more comfortable if you put a batchful of chips onto the long-handled spoon and gently lower it into the oil.
Turn the heat up.
Fry the chips till they are just beginning to change colour.
Take out with the slotted spoon and keep aside.
This step can bedone in advance.
When you're ready to eat, heat the oil again and drop in the chips.
This time, fry till they're an even golden brown.
Drain on brown paper and season with the salt, pepper or chaat masala before serving.
This double frying is the secret of crisp, professional potato chips.
Please don't make them any other way! This quantity makes 2 generous helpings.
To make the Sausages Put a flat-bottomed pan onto the fire.
Lay as many sausages as you need to cook in the pan.
Let them cook on a slow fire.
Do not add any oil.
They will exude plenty enough to get fried in and more that you can strain and keep to use in a meat preparation.
While the sausages are cooking, you will have to keep a watch on them and turn them over to another side when one is done.
Drain them too on brown paper before serving.
For a special touch, slit the sausages before serving and spread mustard in the slit.
For an extra special touch, stuff a finger of cheese in the slit.