Rosti is a potato-based dish of swiss origin, where it used to be a common breakfast especially for farmers. Here, grated potatoes are mixed with cheese and a sprinkling of green chillies and cooked covered till a good aroma wafts out of the pan. What makes this version very interesting is a coat of aromatic mushroom pepper sauce and a topping of sautéed mixed veggies. Potato rosti with mushroom pepper sauce is indeed a wholesome breakfast but can be had as an accompaniment for lunch or dinner too.
Preparation Time: 20 mins, Cooking Time: 15 mins, Makes 4 servings
Ingredients: For The Mushroom Sauce
1 1/2 cups sliced mushrooms (khumbh), 2 tbsp oil, 1 tsp butter, 1/4 cup thinly sliced onions, 1/2 tsp grated garlic (lehsun), 2 tbsp finely chopped celery, 2 tbsp plain flour (maida) salt and freshly ground black peppercorns (kalimirch), 2 tbsp fresh cream
For The Vegetables: 2 tbsp butter, 1/4 cup blanched red capscium cubes, 1/4 cup blanched yellow capsicum cubes, 1/4 cup sliced and blanched carrot, 1 cup blanched broccoli florets, salt and freshly ground black peppercorns (kalimirch) to taste
For The Rosti: 3 cups boiled , peeled and grated potatoes salt to taste, 2 tsp cornflour, 1 tbsp melted butter, 1/4 cup grated processed cheese, 2 tsp finely chopped green chillies
Method : Heat the oil and butter in a deep pan, add the onions and sauté on a medium flame for 2 minutes. Add the garlic and sauté on a medium flame or a few seconds. Add the celery and plain flour, mix well and cook on a medium lame for 2 minutes, while stirring continuously. Add the mushrooms, mix well and cook on a medium flame for 2 to 3 minutes. Sprinkle 2 tbsp of water if the mushrooms start burning. Add 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the pepper powder and fresh cream , mix well and cook on a medium flame for another minute. Keep aside.
For the vegetables: Heat the butter in a broad non-stick pan, add the capsicum, carrots, broccoli, salt and pepper, mix well and sauté on a medium flame for 2 minutes. Keep aside.
For the rosti: Combine the potatoes, salt and cornflour in a plate and mix very well with help of two forks. Keep aside. Grease a fry pan with butter evenly and sprinkle cheese evenly all over. Sprinkle the green chilies evenly all over. Add the potato mixture and press very well. Cover with a lid and cook on a slow flame for 4 to 5 minutes and switch off the flame. Loosen the sides of the rosti with the help of a knife, place a plate inverted on the fry pan and turn the pan to invert the rosti on the plate.
How to proceed: Pour 3/4th of the mushroom sauce evenly over the rosti and spread the vegetables evenly over it. Pour the remaining ¼ th of the mushroom sauce over it and serve immediately.
