Perfect French Fries

Ingredients:

4-5 large potatoes, peeled and soaked in plenty of water

Oil to deep fry

Zip lock freezer bags

Salt to taste

Method:

Heat sufficient oil in a kadai.

With a sharp Knife cut potatoes into slices of even thickness. Trim the rounded edges and cut into fingers of even width and keep them soaked in water.

Remove from water and soak them in another bowl of fresh water. Drain well and carefully slide into hot oil and deep-fry on medium heat till half done. You can also par-boil the fingers in water with a little salt.

Drain the fries from oil on absorbent paper. Cool them down to room temperature.

Put them into zip lock freezer bags and freeze.

Just before serving, heat sufficient oil till very hot. Slide in the frozen fries and deep-fry till crisp and golden. Drain on absorbent paper. Sprinkle salt over them and serve immediately.

Comments

Dahi Bhalle

Ingredients: 1 cup split skinless black gram (dhuli urad dal), soaked Overnight and drained 500 gram yogurt Oil to deep fry Salt to taste 1/2 tsp Cumin seeds 1 tbsp raisins 1 tbsp gram flour (besan) 1/4 tsp asafoetida (hing) 2 tsps sugar Black salt as required Roasted Cumin Powder, as required Red chili powder, as required Green chutney, as required Sweet tamarind chutney, as required Method: Heat sufficient oil in a kadai. Put the grams in a large mixer jar and grind with a little water till smooth. Transfer the batter into a bowl, add salt and whisk well so as to incorporate air into the batter. Add cumin seeds and raisins and mix well. Add gram flour and mix well. Dampen your fingers and drop small amounts into the hot oil and deep fry till golden. Put water at room temperature in a large bowl. Drain the fried bhalle and drop into this water. Add a little asafoetida to the water and let the bhalle soak for a while. Put the yogurt in a muslin cloth, gather the edges tog

Kadai Paneer

Ingredients: 300 grams cottage cheese (paneer), cut into 1/2 inch cubes 1/2 tablespoons oil 1 teaspoon cumin seeds (jeera) 2 medium onions, finely chopped 1 tablespoon ginger-garlic paste 2 medium tomatoes, finely chopped 1/4 teaspoon turmeric powder 2 teaspoons red chili powder 2 teaspoons coriander powder Salt to taste 3-4 tablespoons yogurt 1/2 teaspoon dried fenugreek leaves powder (kasuri methi) 1 medium tomato, deseeded and cut into 1/2 inch cubes 1 medium onion, cut into 1/2 inch cubes and layers separated 1/2 medium green capsicum, cut into 1/2 inch cubes 1/2 teaspoon kadai masala Juice of 1/2 lemon Fresh coriander sprigs for garnishing Method: Heat oil in a non-stick pan. Add cumin seeds and when it changes colour, add onions and saute till golden brown. Add ginger-garlic paste and saute for 1 minute. Add tomatoes and saute till soft and pulpy. Add turmeric powder, chili powder, coriander powder, salt and saute for 1 minute. Add 1/4 cup water, mix and cook o

Bread Pakoda

Ingredients: 2 bread slices 2 medium potatoes, boiled, peeled and mashed 2 tsps oil + for deep frying 1 tsp mustard seeds 7-8 curry leaves 1 tsp green chilli paste 3/4 tsp turmeric powder 1 tbsp chopped fresh coriander leaves Salt to taste 1/2 cups gram flour (besan) 1 tsp red chilli powder Date and tamarind chutney to serve Green chutney to serve Method: Heat 2 tsps oil in a pan, add mustard seeds and let them splutter. Add curry leaves, green chilli paste and saute well. Add potatoes, 1/4 tsp turmeric powder and mix till well combined. Add chopped coriander and mix well. Add salt, mix and take it off the heat. Transfer into a bowl and allow to cool to room temperature. For the batter, take gram flour in a large bowl. Add remaining turmeric powder, red chilli powder and salt. Add sufficient water and whisk well to make a thick batter of coating consistency. Evenly spread a portion of the prepared mixture on top of a bread slice, cover with another bread slice and dia

feel the flavours

Search This Blog