Come back tomorrow and I’ll show you how to use these fritters to make another yummy snack.
Most of you know my deep rooted love for the humble potato in every form. This recipe here, is another good one. Its healthier than the regular french fries, but don’t let that fool you. I know these wedges will make more than a few appearances on my dinner table.
Baked Garlic Herb Potato Wedges
2 potatoes, washed thoroughly, skins left on
Salt, to taste
1-2 tbsp. Olive oil
1/2 tsp garlic powder (I used garlic salt and adjusted the salt levels accordingly)
Black peppercorns, crushed, to taste
1 tsp dried Italian herb mix
A little dried parsley (or finely chopped fresh parsley), to garnish
Preheat oven to 210°C.
Cut the potatoes in half, lengthwise and each half into 4-5 wedges, equal in size.
Toss the wedges with the rest of the ingredients in a bowl and make sure all the wedges are coated evenly. You can adjust the quantities of the seasoning to your taste. The quantities mentioned above work well as a guide.
Line a baking sheet with foil. Place the wedges skin side down. Space them evenly so that they cook uniformly.
Bake for about 30-35 minutes or until browned to your liking, crusty on the ends and tender inside.
Serve immediately. Add more salt if needed while they are still hot from the oven.
Sprinkle a little parsley over the potatoes and serve hot.
Sit back and enjoy!
2 bay leaves
1-2″ cinnamon sticks
2 pods green cardamom
6 black peppercorns
1/2 large or 1 small onion, chopped
1 tbsp oil
1 cup long grained rice
2 cups water
1/4- 1/2 tsp turmeric powder
A handful of green peas
Salt, to taste
If you’re using frozen peas, keep them out to thaw for a while.
Wash the rice and leave it to soak in some water for about 15-20 minutes while you prep the rest of the ingredients.
Heat the oil mildly in a vessel and add the bay leaves, cinnamon, cardamom, cloves and peppercorns and let them warm up and infuse the oil with their aromas and flavors, taking care not to burn the spices.
Add the chopped onion and saute till the onions and soft and translucent and start taking on a little colour.
Add the turmeric powder and stir well.
Drain the water that the rice was soaking in and tip the rice into the vessel.
Stir gently making sure you don’t break the grains down while stirring.
Once the rice is well coated with the spices in the pan, add the water, salt to taste and the green peas.
Cover and let it cook on a low flame, till all the water has been absorbed.
Fluff up the rice using a fork and not a spoon so that you don’t mash the grains.
Serve hot with your favourite curry.
Please remember that if you’d like to change the quantity of rice used, the rice to water ratio should always be 1:2. That is 1 measure of rice to 2 measures of water to cook it in.
Learn how to make the Puris here –
2 cups whole wheat flour
1 tsp Salt, or to taste
Water (approx 1 cup)
Oil, for deep frying
Mix the flour and salt in a large mixing bowl.
Make a well in the centre and adding water a little at a time, knead to form a nice pliable dough. If you need to use more than a cup of water, please do so.
Heat the oil for deep frying over medium heat. To test the oil, drop a tiny pea sized ball of the dough carefully into the oil. It should sizzle and rise to the top fairly quickly. If this happens, your oil is at the right temperature. If it browns straightaway, your oil is too hot. Take it off the heat for a while and then start frying. If it just sinks to the bottom without any sizzle, your oil is not hot enough.
Make small walnut size portions and roll to form a disc. Do not roll out too thin. (According to my mum, they need to be a little on the thicker side to puff up. I simply follow that and get brilliant results each time.)
Deep fry as you’re rolling them out. Don’t stack the raw discs before frying.
When golden brown, drain on absorbent paper.
For those of you who’ve never heard of this, you must be thinking I’ve lost it. Most of us associate corn flakes with a morning breakfast cereal thats a little on the sweeter side. Today, I’m going to introduce you to a snack mix made of corn flakes, which is savory, crunchy, healthy and really tasty. As a matter of fact this is my husband’s favorite munchy. I’m convinced that given the chance he’ll snack on this every day. I enjoy this from time to time, but in the past the thought of making this myself has always been intimidating. After a fair amount of online research, I decided to try it out. I saw a few recipes that had elements I liked as well as stuff I really didn’t care for. What I’m listing below is a combination of a few, mostly inspired by a store-bought variety that I quite like. This is so easy, I think it take about 15 minutes to make and you can store it in an air-tight container and nibble on it over the next few days, if it doesn’t get wolfed down sooner.
Corn Flakes Chivda
2 cups cornflakes
2 tbsp vegetable oil
1 tsp mustard seeds
1-2 green chillies, slit (optional)
6-8 curry leaves
1/4 cup peanuts
1/4 cup roasted chana dal (dalia)
2 tbsp unsweetened coconut chips (optional)
1/2 tsp turmeric powder
1/2 – 1 tsp red chilly powder
Salt, to taste
2 tbsp superfine sugar (You can also use granulated sugar, powdered)
Heat the oil in a large pan.
Add the mustard seeds and let it sputter.
Add the green chillies and curry leaves and let them fry off till they are nice and crisp. Be careful not to burn them.
Then add the peanuts. If you’re using raw peanuts, let them fry off on a medium flame till they are lightly browned and cooked. If you’re using roasted peanuts, this won’t take as long.
Add the roasted chana dal and cashew seeds and saute for a minute or so.
Next, add the raisins and let them fry for about half a minute.
Add the salt, turmeric powder, red chilly powder and stir well.
Add the corn flakes and toss well making sure that the corn flakes are well coated with the spice mix.
Take it off the fire.
When it has cooled a little but is still warm, sprinkle the sugar over it and toss gently but thoroughly.
Let it cool completely and store in an air tight container.
Please note – Snacks like this should be tweaked to your liking. Feel free to play around with the dry fruits and nuts added as well as the spice, sugar and salt levels. After you make this once, you’ll have a better idea of what you’d like to do the next time.
Have fun with this recipe.
Also, I have come to realise that there is a difference in the size of sour limes found in India and other countries. You need just a few drops, maybe a teaspoon of it for a mild change in flavours.
I’ve been having such crazy days of late, I just don’t know where all the 24 hours off the day go. Things such seem to be happening at such a frenzied pace, and that too for no reason in particular. I wonder what brought this on. Since I haven’t been able to devote much time to this space, I decided I was going to make up for it by posting one of my all time favorites – the humble aloo bhaji (A mildly spiced potato stir fry.) I do love my fries and mashed potatoes, but sometimes I find myself longing for a portion of this stir fry.
Watch the video here –
1/2 tsp (scant) turmeric powder
2 tbsp fresh coriander leaves, chopped
1/2 tsp sugar
Add the curry leaves and the chopped chilly. Let it fry for a few seconds.
Add the cumin seeds and immediately after tip in the chopped onions and saute it for a few minutes till the onions have softened and turned a light brown.
Add the sugar and stir well.
Check for seasoning and adjust, if needed.
My Meatless Mondays
Just Another Meatless Monday
Hearth and Soul
Tempt My Tummy Tuesdays
A Little Birdie Told Me
Let’s Do Brunch
Oil, for shallow frying
1 large round eggplant
Wash the eggplant, cut off the stalk and cut into slices and as you slice the eggplant, put the slices in a bowl of salted water (enough water to cover all the slices and 1/2 tsp salt dissolved in it). This will prevent any discoloration off the slices.
Let it stand in the salted water till you make the batter.
For the batter:
1 cup chickpea flour / besan
1/4 tsp turmeric powder
1/3 -1/2 tsp red chilly powder
1/4 tsp. carom seeds / ajwain
Salt, to taste
A little water
Place all the dry ingredients in a bowl and gradually add water to make a smooth batter without any lumps. The batter shouldn’t be too think and neither should it be too thin. It should coat the back of a spoon when you dip it in.
Heat some oil in a pan. Dip the slices into the batter and carefully place them on the pan. Let them cook on a medium flame till they are a nice golden brown.
Turn the slices over and brown the other side as well.
Drain on some absorbent paper towels to get rid of the excess oil.
This chutney keeps very well. So you can make it ahead of time and refrigerate it for up to a week and use it as and when you need to.
Here’s a few options on what you can do with this spread –
1) Chutney sandwich – Spread it over some buttered slices of bread. I think it goes well with slightly toasted slices as well.
2) Chutney Cheese sandwich – Butter a slice of bread and spread some of the chutney over it. Top with a slice of cheese or grated cheese, whatever you have at hand. Cover this with another slice of bread.
3) Veggie Delight sandwich – Butter a slice of bread and spread some of the chutney over it. Place some slices of tomato and cucumber on it. Cover this with another slice of bread.
These are just a few sandwich combos to get you started. I’m sure you’ll come up with many more and I’d love to hear about them. And oh yes, how can I forget –
4) With rice – On days of fasting, my mum used to serve us this chutney with a small portion of warm, plain rice to get us through the day.
Check out how I make my Coconut & Coriander Chutney here –
Coconut Coriander Chutney
1 cup freshly grated coconut
1 large bunch of fresh coriander, leaves and tender stalks (About 1 tightly packed cup)
6 small cloves of garlic or 2 large cloves of garlic
1 green/red chilly
1 tbsp sugar
1 walnut sized ball of tamarind, soaked in 1/4 cup water
Salt to taste
Tip all the ingredients except the coconut into a blender or food processor. Blitz to form a puree.
Add the coconut and blitz again. You can leave this spread as coarse or grind it as finely as you like. I like it ground fine but not too fine. You may need to add a dash of water to help the ingredients grind well.
Taste and adjust the flavors, if needed.
Store in a container, refrigerate for up to a week and use as and when needed.
For the second edition of the Bombay Street Food Special, I’ve chosen Bhajiyas. These are nothing but vegetable fritters. My mum used to make this for us as an after school snack and we always enjoyed it piping hot with some spicy tomato sauce. Today I’m going to share with you not one, but two, yes two types of bhajiyas and based on these, there’s a whole range of vegetables you can use to increase the variety. Have this with a piping hot cup of tea, there’s nothing better than this on a rainy day.
This one’s for all the potato lovers out there.
Aloo Bhajiyas (Potato Fritters)
2 potatoes, peeled and sliced and kept aside in salted water (Take some water in a bowl, drop in about 1/2 tsp. salt and stir.) till you’re ready to fry.
Oil, for deep frying
For the batter –
1/2 cup besan (chickpea flour)
Salt, to taste
A pinch of turmeric powder
A pinch or two of red chilli powder
1/4 tsp. ajwain (carom seeds)
Mix all the dry ingredients together and gradually add the water, a little bit at a time, till you get it to a dripping batter. It shouldn’t be too thin, it should coat the back of a spoon. (If its too thick, add a little water, if its too runny, add some more besan). Ensure you are left with a lump free batter.
Heat oil for deep frying.
When the oil is hot, pick up the potato slices from the salted water and drain off any excess water, dip well in batter till its coated and carefully drop it into the oil.
Fry on both sides till it gets a nice golden brown on a medium flame. Drain on some kitchen paper.
Serve hot with some spicy tomato ketchup.
If you have any excess batter, you can either slice up some more potatoes and make some more of these delicious fritters or you can use it for the next kind of fritters. You’ll see how in just a bit.
In the same manner, you can make fritters using cauliflower florets or spinach leaves (dip whole spinach leaves into the batter) instead of the potatoes and the same batter.
Kanda Bhajiyas (Spicy Onion Fritters)