French Fries

Author: Abhilash Kumar

Recipe type: Snacks

Prep time : 10 min

Cook time : 30 min

 

 

 

       Everybody likes to munch on French fries. You can make it at home by yourself. It’s very simple and can be made at home.  Now no need to go to any MC Donald's or KFC's for the liking of your taste buds. For this u will need potatoes which has low content of starch.

To identify this it’s not tough, just look for potatoes whose skins are coming of easily than those normal potatoes whose skin are too tight to come out, potatoes with low starch will have rough, half peeled off  skin.

Ingredients:

• Potatoes non-starchy.
• Salt
• oil.

Method:

• Clean the potatoes and peel it off.
• Cut them into equal width preferably 1cm
• In a large Pan boil water.
• Add salt to water and put the sliced potatoes into it.
• Boil till half done.
• Drain all the water and let it cool, keep it in freezer.
• (If you want to store it for future use, take a plastic bag, put into it,  and store it in refrigerator.)
• When you want, remove it from deep freezer, deep fry in medium hot oil till its golden brown.
• Your French fries is ready. Now u can serve it with a bit of tomato sauce.

      Till my next post bye... Enjoy your own hand made French Fries till then. Will come again with more to share with You all.

Paneer Butter Masala

Author: Abhilash Kumar

Recipe type: Main, side dish, appetizer

Prep time : 10 mins

Cook time : 30 mins

        When it comes to a vegetarian dish nothing comes into my mind before paneer butter masala, there are different variants of this dish available throughout India. This one i got from one of my close friend, who is a chef in well recognized Hotel. I thought to share it with you all. 

                 Pic. courtesy to Google.

Serves : 4 Servings.

Ingredients :

• 200 or 250 gm paneer cheese, cubed or diced.
• 2 tbsp cashew – soaked if you have time and then ground with some water to a smooth paste. if less time, then just grind the cashews to a smooth paste.
• 4-5 medium size tomatoes – pureed.
• 1 or 2 green chili, slit. (reserve a few for garnishing)
• 1 inch ginger and 3-4 garlic – crushed or ground in a mortar & pestle.
• 1 inch ginger – julienne. (reserve a few for garnishing)
• 1 tbsp oil + 1 or 2 tbsp butter.
• 1 tsp kasuri methi/dry methi leaves.
• ½ tsp red chili powder.
• 1 tsp garam masala or tandoori masala.
• 1 bay leaf.
• 1.5 cups water.
• A few coriander/cilantro leaves for garnishing.
• salt and sugar as required.

Instructions :

• Heat oil and butter in a pan.
• Add bay leaf and fry for some 10-15 seconds or till the oil become fragrant.
• Add ginger-garlic paste and fry till the raw aroma disappears.
• Add the tomato puree and stir well.
• Add red chili powder after 2-3 mins and stir again.
• Saute till the oil starts to leave the sides of the tomato paste.
• Add cashew paste and stir well.
• Saute the cashew paste till the oil begins to leave the sides of the masala paste.
• Add water and stir.
• Simmer on a low flame.
• Add julienne ginger and green chilies, salt and sugar and simmer till the curry begins to thicken.
• Add the paneer cubes and cook them for 2-3 minutes till they become soft.
• Don’t cook for a long time as the paneer will become dense.
• Lastly add crushed kasuri methi/dry fenugreek leaves & garam masala. stir.
• Garnish with coriander leaves and serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice. side accompaniments can be onion-lemon salad or some pickle.

Pepper Chicken ( Kurumulaku Chicken)

Author: Abhilash Kumar

Recipe type: Main, side dish, appetizer

This is my first post so let me start from my own mom's Kerala style Pepper chicken curry. This recipe comes all the way from Gods own country. Its Spicy and am sure you all will love it

(pic shown here is just for reference....)

Preparation time:  35 mins  

Serves: 3 

Ingredients

•Chicken – 400-450 gm, cut into medium size pieces

For Masala

•Onion – 2 med-large, sliced

•Ginger & garlic – 2 – 21/2 tsp each, grated/crushed

•Green chilli – 1-2, slit lengthwise

•Whole Black pepper – 1¼ tsp

•Garam masala – ½ tsp

•Fennel  powder – ¼ tsp

•Turmeric powder – ¼ tsp

•Chicken/meat masala – ½ tsp (optional)

•Soya sauce – 1 tsp

•Tomato sauce – 1 tsp

•Curry leaves

•Coconut oil

•Salt

• Use crushed pepper in the masala for the flavour and taste

For Marination

•Pepper powder – ¼ tsp

•Lemon juice – 1 tsp

•Salt

Instructions

1.Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice. Crush the whole black pepper take care not to powder it.

2.Heat oil in a pan & add sliced onion. Let it become golden brown. Add grated/crushed ginger and garlic, green chilli and curry leaves. Let it cook till the raw smell goes, around 3-4 mins. Add crushed pepper, turmeric powder, garam masala,

fennel powder. Mix well. Cook for another 2-3 mins. Add soya and tomato sauce/ketchup. Mix well. Keep stirring in between.

3.Add ¼ cup water and salt and mix well. Add marinated chicken pieces. Combine everything well and make sure that chicken pieces are coated with masala. When chicken starts changing the color add ½ cup water & mix well.

4.Let it boil. Reduce flame and cover and cook it till the chicken is done. Check in between, give a stir and add more water only if required. Once the chicken is done, remove the lid, add some curry leaves and continue cooking for another 5-7 mins on low flame, just to roast it a little more. Remove from fire. The dish will get a darker shade once it rests.

5.Garnish with onion.