Potato Rosti with Mushroom Pepper Sauce, potato-based dish of swiss origin made interesting by adding mushroom sauce and sauteed veggies!Recipe link : http://www.tarladalal.com/Potato-Rosti-with-Mushroom-Pepper-Sauce-(-Rosti)-31044rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Potato Rosti with Mushroom Pepper SauceRosti 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 minutes Cooking Time: 15 minutes Serves 4. For the mushroom sauce1½ cups sliced mushrooms (khumbh)2 tbsp oil1 tsp butter¼ cup thinly sliced onions½ tsp grated garlic (lehsun)2 tbsp finely chopped celery (ajmoda)2 tbsp plain flour (maida)Salt and freshly ground black pepper (kalimirch) 2 tbsp fresh creamFor the vegetables2 tbsp butter¼ cup blanched red capsicum cubes¼ cup blanched yellow capsicum cubes¼ cup sliced and blanched carrot 1 cup blanched broccoli floretsSalt and freshly ground black pepper (kalimirch) to tasteFor the rosti3 cups boiled, peeled and grated potatoesSalt to taste2 tsp cornflour1 tbsp melted butter¼ cup grated processed cheese 2 tsp finely chopped green chilliesFor the mushroom pepper sauce1. Heat the oil and butter in a deep pan, add the onions and sauté on a medium flame for 2 minutes.2. Add the garlic and sauté on a medium flame or a few seconds.3. Add the celery and plain flour, mix well and cook on a medium lame for 2 minutes, while stirring continuously.4. 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. 5. Add 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.6. Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 7. Add the pepper powder and fresh cream , mix well and cook on a medium flame for another minute. Keep aside. For the vegetables1. 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 rosti1. Combine the potatoes, salt and cornflour in a plate and mix very well with help of two forks. Keep aside. 2. Grease a fry pan with butter evenly and sprinkle cheese evenly all over.3. Sprinkle the green chilies evenly all over.4. 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. 5. 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 proceed1. Pour 3/4th of the mushroom sauce evenly over the rosti and spread the vegetables evenly over it. 2. Pour the remaining ¼ th of the mushroom sauce over it and serve immediately.