Crispy Chilli Potatoes with Honey and Sesame

At Mainland China - back in India, I just loved this starter and have attempted to recreate the original one...Though it did not turn out exactly it still gave me the taste i longed for.........


 2 large  Potatoes - cut into cubes / wedges
2Tbsp Fresh red chilly paste
1Tbsp Sesame seeds
1Tbsp Lemon juice
Salt: To taste
2 tsp Sugar
1tsp Honey
1tsp Vinegar
Oil: For deep frying
2Tbsp Sesame oil / vegetable oil
1Tbsp Maida / All purpose flour
1/2tsp Red Chilly powder

• Par boil the potatoes [ Boil water in a saucepan along with salt and put the potatoes cubes/wedges , cover the lid and boil it for 5mins and drain] and keep aside
• Add salt , maida and red chilly powder to the potatoes and mix with light hands
• Heat oil in a wok and fry the coated potatoes until crisp and brown
• Mix in red chilly paste ( I got a ready-made one, but you can also use fresh red chillies instead) along with vinegar, sugar, salt , honey
• Heat oil in a pan and add the sesame seeds and fry for a minute 
• Now add the crispy potatoes and mix it and add the paste
• Stir and mix well
• Before removing off the heat add in lemon juice and dress it with honey
• Serve hot 

You can garnish it with cilantro / spring onions / sliced red chillies / lemon wedges

Just Parantha's - Mix Veg Stuffing

Here I come with another stuffing for the parantha.......and believe me you need to load yourself with loads of energy , while you think of treating your friends with this...Cos I had to make 20 - 25 for just 4 guys .....

For the stuffing you would require


1/2 cup Cauliflower - blanched and shredded
1 cup  Peas - boiled and slightly mashed
1/2 cup  Paneer  - grated / mashed
1 cup Potato  - boiled and grated / mashed
1/2 cup Fenugreek / Methi leaves - finely chopped
 3 - 4 springs  Mint - finely chopped
3Tbsp Coriander leaves :- finely chopped
1"  Ginger  - grated / finely chopped
2 Green chilly -  - finely chopped
2 Tbsp Oil
Salt-to taste
1/4 tsp Turmeric powder        
1tsp Red Chilly powder          
1/4tsp Garam masala                
1/2tsp Cumin powder              
1/2tsp Amchoor / Dry Mango powder ( You can substitute it with lemon juice - 1Tbsp)
Asafoetida / Hing - a pinch

Heat Oil in a pan , and add asafoetida along with ginger and green chillies. Saute for a min and add in fenugreek leaves. cook for 2 - 3mins on medium flame and add turmeric powder
Now in order add paneer - cauliflower - peas and potato , giving it and stir and 2 mins before you add the next ingredient. Mix well
Add in the dry powder ingredients, mix throughly
Finally you can add in coriander and mint leaves ...mix and turn off the gas.....
Cool it for a while before you can stuff this......You can also make this a day in advance


Note:

If you are adding lemon , add it after you turn off the gas and mix well
Avoid adding lemon if you are making it a day in advance.....Add it before you are ready to stuff it into your parantha
This can also be used as a filling for breads ....and can be had with / without grilling

Just Parantha's

This week the cloud is so dark and gloomy out here.....craving to have something hot .....and it reminded me about Paranthas with aachar.......ummmm.....Of late i was enlightened that Parantha comes from Parath + Atta ...which means layers of cooked flour.....I am sure while you must have come across it been described as An Indian Flatbread .....or shallow fried flat bread....and so on...so here I am with some of the few successful flat (bread )experiments ...though you can make 100's of different varieties combining different mixtures for stuffings of your choice

If you are nt used rolling these parantha's you might want to have a look at - http://indianfood.about.com/od/breadrecipes/ig/How-to-Make-Parathas/Making-Parathas---Step-1.htm


SPINACH AND BABY CORN PARATHAS


These parathas has a high nutritional with wheat flour,and corn.Spinach adds to its wealth of  iron, folic acid and vitamins
These nutritious parathas are ideal to be packed in your kid's lunch box. They can also be served at parties with spicy pickles like garlic pickle or with a sweet and spicy vegetable pickle.

Makes 6 parathas.

For the dough

 1 cup whole wheat flour
 2Tbsp Milk / 1Tbsp curd
 1 teaspoon ghee / unsalted butter
 salt to taste

For the spinach and baby corn filling 

 ½ cup spinach, blanched, drained well and finely chopped
 ½ cup baby corn, finely chopped
 2 green chillies, finely chopped
 1 tsp ginger , finely chopped
 2 tsp masala ( mix in garam masala, cumin powder, amchoor, red chilly powder, whole cumin seeds)
 1 teaspoon oil
 salt to taste

Other ingredients 

 Vegetable oil for cooking - you can also use Olive oil / spray

For the dough

• Combine all the ingredients and knead into a soft dough using enough water. Knead well , cover it and keep it aside for 10 - 15mins. 
• Divide the dough into 6 equal portions

For the spinach and baby corn filling 

• Heat the oil in a pan, add the baby corn and sauté for 2 to 3 minutes. 
• Add the spinach and all the remaining ingredients and mix well. Saute for a minute and turn off the flame

To proceed

• Roll out one portion of the dough into a circle of 75 mm. (3") diameter. 
• Place one portion of the spinach and baby corn filling in the centre of the circle.  
• Bring together all the sides in the centre and seal tightly. 
• Roll out again into a circle of 150 mm. (6") diameter with the help of a little flour. 
• Cook the parathas on a hot tava (griddle), using a little oil, unitl both sides are golden brown. 
• Repeat with the remaining dough and filling to make more parathas. 
• Serve hot...goes well with the raw mango loungi

Raw Mango Launji

This weekend was great...tried a couple of new experiments ( will post it one by one) and of all I got a surprise gift which would now enable me to post my recipe pics ....all stages of the recipe..... So here s one of my weekend accompaniment / instant pickle

1 Raw Mango  - cut into cubes   
1tsp Fennel / Saunf  
1/2 tsp Onion Seeds / Kalonji / nigella seeds 
1/4 tsp Turmeric pwd  
1/2 tsp Red Chilly pwd
Salt - As required
1/2 tsp Sugar              
4-5 Tbsp Oil                  

Wash and cut the raw mango into cubes, mix in red chilly powder and keep aside
Heat oil in a pan ( preferably not to use non stick , steel or aluminium works best) and once heated add the fennel and onion seeds
Now add in the turmeric powder ( remember to reduce the heat once the onion seeds are added else the turmeric powder may turn into a more darker brownish color giving your recipe an untidy appearance) along with the raw mango cubes
Mix in well and add salt as per your taste ( also would depend on the sourness level of the raw mango)
Let it cook for 2 mins and then add the sugar
Stir well and allow to cook until the mango is cut easily with a spoon
If you want to have it in a more soft / tender form cook for a longer period
This can be served as an accompaniment for rice , rotis, bread , dosa ........as you want to ......I simply love eating it just as it is......

Note : I had a medium sized mango.....so depending on the size please increase - reduce the amount of Oil and other ingredients