Baked Garlic Potato Wedges Recipe

Baked garlic potato wedges


Quick,easy and delicious baked potato wedges.
Prep Time: 10 minutes
Cook time: 40 minutes
Serves: 2 to 3 people
Recipe adapted from: Edible garden,you can find the original recipe here.
Ingredients:

1. Potatoes- 2 large
2. Garlic,minced-8 small cloves
3. Olive oil-6 tbsp
4. Cornflour-3 tbsp
5. Paprika or Kashmiri chili powder-1/2 tsp
6. Black pepper,freshly ground-1.5 tsp
7. Garlic powder-1/2 tsp(optional)
8. Salt-to taste
9. Water-as required

Instructions:

To prepare garlic infused oil,heat olive oil in a pan,just until it turns warm.Add garlic and switch off the stove.Keep aside until required.

Boil the potatoes for about 10-12 minutes.Make sure it does not become soft and mushy.Let it cool and cut it into wedges.

Transfer the wedges into a large bowl.Add the olive oil( discard the garlic) cornflour,paprika,black pepper,garlic powder and salt to taste.Gently mix using your fingers to uniformly coat the wedges with the spices and cornflour.

Preheat oven to 200 Deg C.Line a baking tray with parchment paper or aluminum foil.

Arrange the potato wedges on the prepared baking tray,without overlapping.

Bake for about 30-40 minutes  until the wedges turn golden brown and crisp on the outside.

Serve with mayonnaise or tomato ketchup.

Broccoli salad recipe

Broccoli salad recipe


Quick,easy and delicious broccoli salad recipe.
Prep Time: 15 minutes
Cook time: -
Serves: 3 to 4 people
Recipe adapted from: Tasteofhome.com,you can find the original recipe here.
Ingredients:

1. Broccoli ,cut into florets- 3 cups( see notes)
2. Onion,chopped-1/4 cup
3. Mozzarella cheese,grated-1/2 cup
4. Mayonnaise-1/4 cup
5. Sugar-1 tbsp(optional)
6. Vinegar-1/2 tbsp(i used apple cider vinegar)
7. Salt-to taste
8. Black pepper powder-to taste

Instructions:

In a large mixing bowl,combine broccoli,onion and cheese.

In another bowl,combine together mayonnaise,sugar,vinegar,salt and pepper powder.

Pour this over the broccoli mixture and toss to coat.

NOTES

• Blanch the broccoli florets quickly in boiling water for about 15 to 20 seconds and drain it in a colander.

PERSIAN RICE FLOUR COOKIES | NAN BERENJI

Persian Rice Flour Cookies

Light and fragrant (gluten free) Persian cookies made using rice flour.
Recipe adapted from :Food.com,you can find the original recipe here
Prep Time: 30 minutes
Cook time: 22 minutes
Yields: 20 to 24 cookies
Ingredients:

1. Canola oil or melted ghee- 1/3 cup( see notes)
2. Sugar-2/3 cup
3. Eggs- 2 small
4. Rose water- 2 tbsp
5. Rice flour- 2 and 1/4 cup
6. Baking powder-1/4 tsp
7. Cardamom powder-3/4 tsp
8. Pistachios,finely chopped or poppy seeds-to garnish( i used almonds)

Instructions:

In a mixing bowl combine together oil/melted ghee and sugar.

Add the eggs and mix well using a spatula.Add rose water and mix well.

Now add rice flour,baking powder and cardamom powder ,blend to for a thick dough.

Refrigerate the dough for at least 20 minutes.

Preheat oven to 180 Deg C.Line a baking tray with parchment paper.

Roll the dough into 1.5" balls and flatten slightly.Place this on the prepared baking tray,leaving about an inch between each cookies.

Sprinkle the ground pistachios /poppy seeds on top.

Bake for about 20 to 22 minutes or until firm and cracked on top.It should have a slight golden bottom.

Allow it to cool before removing it from the tray,as these cookies crumble easily while warm.

Notes:

• For best results use freshly ground cardamom powder. Also, adding ghee instead of oil will give a better flavor.

FISH MOLLY / MOLEE

Fish Molly


Fish cooked in mildly spiced coconut milk gravy.
Prep Time: 20 minutes
Cook time: 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Fish,medium sized pieces- 500 gms
2. Cardamom-3 nos
3. Cloves- 3 nos
4. Cinnamon- 1" piece
5. Bay leaf- 1 no
6. Onion,sliced-2 medium ( 1.5 cups)
7. Ginger,finely chopped- 2 tsp
8. Garlic,finely chopped-2 tsp
9. Green chilies,cut vertically-3 to 4 nos(or to taste)
10. Curry leaves-2 sprigs
11. Turmeric powder-1/4 tsp
12. Tomato,sliced- 2 medium sized(and more for garnishing)
13. Thin coconut milk-1.5 cups
14. Thick coconut milk-1/2 cup
15. Salt-to taste
16. Coconut oil- as required

For Marination

1. Turmeric powder-1/4 tsp
2. Black pepper powder-1 tsp
3. Lemon juice-1/2 tsp
4. Salt-to taste

Instructions:

In a mixing bowl combine together all the ingredients listed under 'For marination'.Rub this onto the fish pieces.Keep aside for 15 minutes.Shallow fry them until 3/4 th done,turning once in between.Drain onto a kitchen towel.

In the same pan ( add more oil ,if required)add cardamom,cloves,cinnamon and bayleaf. Saute for few seconds.

Add onion,ginger,garlic,green chilies and curry leaves.Saute until onion turns soft and translucent.

Add turmeric powder and saute for few seconds.

Now add tomato and thin coconut milk.Bring this to a boil.Add salt to taste.

Add the fried fish pieces and mix gently.Cover and cook for few minutes or until the gravy turns thick.

Now add the thick coconut milk and mix gently.Switch off the stove,add more curry leaves and sliced tomato ,if desired.

Serve with rice/ appam.

Notes:

• You can use King fish,Pearl spot or Pomfret. 

ACHINGA PAYAR MEZHUKKUPURATTI | LONG BEANS STIR FRY

Achinga Payar Mezhukkupuratti


Easy Kerala style long beans stir fry.
Prep Time: 10 minutes
Cook time: 20 - 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Achinga payar/Long beans,cut into 1.5" long pieces- 2 cups( see notes)
2. Turmeric powder-1/4 tsp
3. Green chilies,cut vertically-1 or 2 nos( or to taste)
4. Onion,sliced- 3/4 to 1 cup(see notes)
5. Garlic,finely chopped-2 cloves
6. Curry leaves- few
7. Coconut pieces-1 or 2 tbsp
8. Turmeric powder-1/4 tsp
9. Red chili powder-1/2 to 3/4 tsp(or to taste)
10. Curry leaves-few
11. Salt-to taste
12. Oil- as required
13. Water- as required

Instructions:

Cook achinga payar/long beans,along with 1/4 tsp turmeric powder,green chilies ,salt to taste and just enough water for about 8 to 10 minutes.Keep aside.

Heat oil in a pan.Add onion,garlic ,curry leaves and coconut pieces.Saute until onion turns golden.

Reduce flame to low,add  turmeric powder and red chili powder.Saute for about a minute.

Add cooked achinga payar/long beans and stir well.Add more salt,if required.Saute for few minutes over medium flame.

Serve with rice.

Notes:

• For mature beans,slit them open and use only the seeds.
• Adjust the quantity of onion according to your taste.You can also use shallots instead of onion ,for a better flavor.

APPLE CRUMBLE PIE

Apple crumble pie



Easy Apple crumble pie recipe.
Prep Time: 20 minutes
Cook time: 30 to 40  minutes
Serves: 4 to 5 people

Ingredients:
For pastry dough

1. All purpose flour- 1 cup
2. Icing sugar-1/4 cup
3. Butter,cubed and chilled-1/2 cup
4. Ice cold water-2- 4 tsp

For pie filling

1. Apple -peeled,cored and diced- 3 large
2. Butter-1/4 cup
3. Brown Sugar-1/3 cup
4. Cinnamon powder-1/4 to 1/2 tsp
5. Nutmeg powder-1/8 tsp
6. Lemon zest-1/2 tsp
7. Breadcrumbs-1/2 cup

For Crumble topping

1. All purpose flour- 1/3 cup
2. Brown sugar-1/4 cup
3. Butter-1/4 cup

Instructions:
To Prepare the crust

In a large mixing bowl combine together all purpose flour,icing sugar and butter using a fork,until it resembles bread crumbs.

Add a tsp of water at a time until it comes together and you can form it into a ball.Wrap it using a plastic wrap and refrigerate until required.

To Prepare the filling

In a pan add diced apple,butter,brown sugar,cinnamon,nutmeg and lemon zest.Cook for few minutes or until the apples are half done.

Add bread crumbs and mix well until combined.Allow it to cool  slightly.

To Prepare the crumble topping

In a mixing bowl,combine together all the ingredients for the crumble topping,using a fork,until it resembles breadcrumbs.

To prepare/assemble Apple crumble pie

Preheat oven to 180 Deg C.

On a lightly floured surface,roll out the crust dough,until it is about 1/4  inch thick.Transfer this onto a pie dish( You can use one large pie dish or 5 to 6 smaller ones)

Arrange apple mixture in the pie shell.

Sprinkle the prepared crumble topping over the apple filling,pressing down slightly.Bake for about 30 to 35 minutes.

Allow it to cool slightly,before serving.

KERALA FISH CURRY | NADAN MEEN CURRY

Kerala fish curry


Learn how to make spicy Kerala fish curry.
Prep Time: 10 minutes
Cook time: 20 - 30 minutes
Serves: 3 to 4 people
Ingredients:

1. Fish ,medium sized pieces-400 to 500 gms
2. Kashmiri chili powder-2 to 2.5 tbsp(see notes)
3. Turmeric powder-1/2 tsp
4. Coriander powder-1/2 tbsp
5. Fenugreek powder-1/8 tsp
6. Mustard seeds-1/2 tsp
7. Shallots,sliced-5 to 6 nos
8. Ginger,crushed- 1.5 tbsp
9. Garlic,crushed-1.5 tbsp
10. Curry leaves-2 sprigs
11. Kudampuli / Fish tamarind / kokum- 2 to 3 small pieces( soaked in water)
12. Water-1 to 1.5 cups( or as required)
13. Salt-to taste

Instructions:

Combine together kashmiri chili powder,turmeric powder,coriander powder , fenugreek powder and few tbsp of water to form a thick paste.Keep aside.

Heat oil in a pan/manchatti. Gently swirl the pan,to coat the sides of the pan with oil.

Add mustard seeds and let it splutter.Add shallots,ginger,garlic and curry leaves.

Saute until it turns golden .Reduce the flame to low,add the masala paste,saute for about a minute.

Add 1 to 1.5 cups of water( depending upon the amount of gravy you require) and mix well.

Add kudampuli / tamarind and salt to taste. 

Bring it to a boil,over medium heat.Now add the fish pieces and mix well.

Cover and cook until fish is done.Uncover and cook until the gravy turns thick.Add more curry leaves.

Remove from heat and keep covered for at least one hour for the flavors to blend in.

Serve with rice.

Notes:

• If you feel that the curry is a bit too tangy,remove the kokum pieces.
• Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 2.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
• If you want to keep the curry for more than one day,avoid using coriander powder.
• Adjust the quantity of water according to amount and consistency of the gravy that you require.I used about 1 and 1/4 cups of water.

EASY DINNER ROLLS | EGGLESS DINNER ROLLS

Easy dinner rolls


Learn how to make these light and buttery dinner rolls in about an hour.
Prep Time: 50 minutes
Cook time: 13-15 minutes
Yield: 24 rolls
Recipe source:Inquiring Chef,you can find the original recipe here.
Ingredients:

1. Luke warm water- 1 and 1/2 cups
2. Instant yeast-1 tbsp
3. Granulated sugar-2 tbsp
4. Unsalted butter,softened-2 tbsp
5. All purpose flour-4 cups
6. Salt-to taste

For topping

1. Butter,melted- 2 to 3 tbsp
2. Salt- to taste

Instructions:

In a large mixing bowl,combine together warm water,yeast and sugar.Keep aside for 5 minutes or until frothy.

Add butter,salt and 2 cups flour, mix until combined.

Add remaining flour and mix well.Knead to form a soft dough for about 10 minutes.( you can use a stand mixer ,if desired)

Cover the dough using a kitchen towel.Let the dough rise in a  warm place until doubled in volume ,for about 20 minutes.

Punch down the dough and turn it on to a lightly floured surface.

Using a serrated knife cut the dough into two equal parts.Divide each half into 12 equal portions( i halved the recipe and divided the entire dough into 12 equal portions).With lightly floured hands,roll each portion into balls and place it on a greased baking tray ( 9 x 13).

Cover using a kitchen towel and let them rise in a warm place until doubled,for about 20 minutes.

Preheat oven to 180 Deg C.

Lightly brush the rolls with melted butter.Bake for about 13 to 15 minutes or until it turns golden.

Immediately after removing the rolls from the oven ,brush them with remaining butter.

Notes:

• I halved the recipe,and used 1.5 tbsp of sugar and it tasted perfect.Adjust the quantity of sugar according to your taste.

PUNJABI CHOLE MASALA | CHANA MASALA

Punjabi chole



Spicy Punjabi style chickpea curry.
Prep Time: 5 Hours
Cook time: 45 minutes
Serves: 2 to 3 people

Ingredients:

1. Chickpeas- 1 cup
2. Cardamom-2 nos
3. Bay leaf-1 no
4. Cloves-3 nos
5. Cinnamon-2" piece
6. Tea bag- 1 no
7. Onion,chopped- 1.5 cups(2 medium)
8. Ginger,grated- 1 tsp
9. Tomato,chopped-1 cup(2 medium)
10. Sugar- 1/4 tsp
11. Kashmiri chili powder- 1 to 1.5 tsp(or to taste)
12. Black pepper powder- 1/2 tsp(or to taste)
13. Coriander powder- 1.5 tsp
14. Cumin powder- 1/2 tsp
15. Turmeric powder- 1/4 tsp
16. Garam masala powder- 3/4 tsp
17. Amchur powder/dry mango powder- 1/4 tsp(optional)
18. Kasuri methi,dry fenugreek leaves- 1 tbsp
19. Coriander leaves,chopped- 1/4 cup
20. Onion,chopped- 1 to 2 tbsp( optional)
21. Salt -to taste
22. Water- as required

Instructions:

Soak chickpeas in plenty of water for about 5 to 6 hours.Rinse well and drain.

In a pressure cooker add chickpeas,cardamom,bay leaf,cloves,cinnamon,tea bag,water and salt to taste.Cook until it is done.Drain the chickpeas and keep aside.Discard the tea bag and the whole spices.Retain the broth for later use.

Heat oil in pan,add onion and grated ginger.Saute until it turns golden brown.

Add tomato and cook until oils starts to separate.

Add sugar,kashmiri chili powder,black pepper powder,coriander powder,cumin powder,turmeric powder and garam masala.Cook until it start to leave the sides of the pan,stirring continuously.

Add chickpeas and the remaining broth/water( adjust the quantity of broth/water according to the consistency you require).

Add amchur powder(if using)  and kasuri methi,Mix well.Add more salt if required.Simmer for about 8 to 10 minutes or until the gravy turns thick.

Garnish with coriander leaves and chopped onion( if desired).Serve with roti or batura along with chopped onions.