Parmesan potato wedges

Who doesn’t love fries? I haven’t come across a single person who will not relish a crispy golden french fry! The only thing better than fries is parmesan fries and what makes this recipe even better is that you can have your favourite snack in its healthier version. These gorgeous golden potato wedges are baked in the oven and all you have to do is mix the potato wedges with some seasoning and cheese and it goes in the oven for 30 minutes to be cooked to perfection.

Keeping the skin on is such a big advantage in this recipe as you will really notice the difference in the chips! They are super crispy from the outside and soft from the inside. Give this easy recipe a try for yourself ūüôā

Parmesan potato wedges
Baked potato wedges covered with parmesan

Prep time: 10Cook time: 30

Total time: 

Ingredients
  • 3 large potatoes
  • 4 tbsp olive oil
  • 1/2 cup parmesan cheese
  • salt to taste
  • pepper

Instructions:

  1. Preheat the oven to 200 degree celsius and line a baking tray with foil paper/ parchment paper with one tbsp olive oil brushed on it.
  2. Wash and cut the large potatoes into wedges and mix them together with 3 tbsp olive oil. Add the grated parmesan cheese and mix well.
  3. Place them on the hot baking tray skin side down and let them bake until golden brown and crisp. Serve with choice of dip.

Sabudana Vada

Navratras will make you witness two kinds of people in this country: there are people who fast and then there are people who feast. Ideally you are allowed to consume all possible fruits and navratri special rice and roti during this fast but these nine days of navratri give you more than enough chances to indulge all kinds of super delicious dishes from kuttu ki roti, kuttu k pakode, sabudana khichdi and my favourite being these gorgeous golden brown sabudana vadas! I totally love these and so does everyone in my family. This kind of special fried food is made mostly on the last two days specially if all of us have fasted in the first seven days where we mainly consume fruits and milk with one major meal in the evening.

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Sabudana vadas are made using mashed potatoes and sabudana or tapioca seeds that have been soaked overnight. If you are making these as a part of your “fasting” meal, the salt needs to be replaced with the navratri¬†sendha namak and the rest remains the same.

Here is the detailed recipe:

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Sabudana Vada
Golden fried crispy potato vadas with sabudana/ tapioca seeds

Prep time: 25Cook time: 20

Total time: Yield: 22-26 pieces of vadas

Ingredients
  • 3 cups or 450 grams boiled mashed potatoes
  • 3 cups or 500 grams tapioca seeds/ sabudana soaked overnight
  • 1/2 cup crushed peanuts
  • salt to taste
  • 1 tbsp red chilli powder
  • 2 tbsp coriander (finely chopped)
  • oil for deep frying
  • plus 4 tbsp oil for making the vadas

Instructions:

  1. Mix together mashed potatoes, tapioca seeds/ sabudana and crushed peanuts.
  2. Add salt, red chilli powder and coriander.
  3. Rub some oil on the palms and make small vadas and let this remain at room temperature for about 10 minutes before deep-frying them.
  4. Take them out of the oil once they are cooked. After 5 minutes, fry them again on the highest flame for one-two minutes until they are very crispy. Serve with chutney or your choice of dip.

 

Fried ravioli with homemade tomato sauce

You type in tomato sauce and you will come across a thousand different recipes in the internet. I myself have at least 6-7 variations of tomato sauce and don’t know which one shall I name as the classic one. There is a version with garlic, without garlic. With onions, without onions. With Italian seasoning and then also my favourite version being roasted together with some red peppers. All of these are coming soon on the blog, while I try to take perfect pictures of them.

This tomato sauce is basically eat-with-everything sauce which serves as the perfect pasta sauce when tossed with some spaghetti or spread over a slice of bread and then grilled with mozzarella and veggies of your choice or in this case as the dipping sauce for some fried ravioli. This tomato sauce is made of cherry tomatoes, butter, garlic and balsamic vinegar. This was the first time I used balsamic vinegar in a recipe that is not a salad and I was surprised with the change of flavour. It tasted so so goooood!

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Coming to the fried raviolis, I have never had toasted or fried ravioli in my life but recently while watching the movie: The Vow, I got so fascinated when the lead character: Paige mentioned that the last thing she remembers before everything goes blank is ordering toasted ravioli at a restaurant. Now this might sound super weird, but trust me when I say this: a real foodie can have weirdest of craving even while watching movies or scenes that involve food. Yes, that is how crazy I am about food. I have also read so much about this dish being served at Olive Garden and other famous Italian restaurants.

Anyway, coming back to the recipe, I was more than happy I could try this with a pack of frozen ravioli I discovered I have in my freezer since over a month now! I used the one with mushrooms as the stuffing. You can pick any filling of your choice. The raviolis are imported and are available at sugar n spice stores (Le Marche) in Defence Colony or Foodhall stores in Delhi. The method of frying usually required the first dip in eggs but I chose curd before dipping them in bread crumbs.

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Here is the detailed recipe:

Fried ravioli with homemade tomato sauce
Crispy fried ravioli with the ultimate tomato garlic sauce
Ingredients
For fried raviolis:
  • 100 grams frozen raviolis (I used mushroom filling)
  • 1/2 cup curd
  • bread crumbs of 2 bread slices (roughly 60 grams)
  • 2 tbsp parmesan cheese (grated)
  • oil for deep frying

For the tomato sauce:

  • 250 grams cherry tomatoes
  • 2 tbsp butter
  • 2 tsp crushed garlic
  • 1/2 cup tomato puree
  • 2 spoons balsamic vinegar
Instructions:
1. Thaw the raviolis until they become soft. If they are too thick, you might also want to boil them.
2. In a pan, add all the tomatoes (without any oil or butter) and let them roast on medium-high flame until they start having black spots. Do this for about 5-6 minutes tossing them constantly and add half of the butter to it. Turn off the flame and add the garlic.
3. Let this cook without any flame until it sizzles and the garlic is cooked. Now turn on the flame and add the rest of the butter and tomato puree to it.
4. Let this cook and smash the tomatoes to make a paste like consistency. Smash them completely and add balsamic vinegar and let everything cook on low flame for about 5-8 minutes or until the sauce is completely cooked and ready. 
5. For the raviolis: Heat the oil and make separate bowls for curd and bread crumbs.
6. Dip the raviolis in curd and then cover them completely with bread crumbs and deep fry until golden brown. Sprinkle some parmesan cheese and serve them with tomato sauce.
Details

Prep time: 10Cook time: 20

Total time: Yield: 14-18 pieces of ravioli

 

Crunchy homemade granola

On a recipe blog, which promises to be full of creamy, high-calorie soul satisfying delicacies, it is very unlikely to find a healthy recipe. But when healthy is tasty, then why not?

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I have never been a health freak but every now and then I try to initiate a bit of clean eating and healthy alternatives in my diet, considering that I eat out so much and when I eat at home, I always end up cooking something sinful (which mostly includes cheese, cream, butter or my favourite vegetable: potatoes!)

I started experimenting a lot with oatmeal, specially with overnight oats because they are super handy and have become my favourite go-to meal to take to work at least thrice a week. They are super easy and so moist and delicious and I cannot wait to write a post about that soon.

Coming to this recipe => Granola: I was amazed to read online about the easy recipes to make your own granola at home. You can have them parfait style with yoghurt (plain or flavoured) and top them with your choice of fruit. Most of the recipes that I was inspired from were very purely vegan, which means they involved a lot of almonds and they used coconut oil. This recipe is not vegan and I have used honey and unsalted butter in it.

It is really very easy and the end product is so so crunchy and of course healthy. The only challenge in this recipe is to be in the kitchen during the entire cooking process (which is only 15 minutes by the way!). Yes I do trust my cooking skills but I preferred staying in the kitchen having my eye on the oven while the oats were in the oven because it takes just an extra minute for the delicious crunchy granola to get burned. I have tried this recipe three times now (before publishing it) and ruined it the very first time when I left the granola in the oven for an extra one minute.

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This recipe makes 150 grams of granola and since I am the only one eating it, I make a fresh batch every week experimenting with nuts, dried fruits, replacing honey with different syrups and so on. This is a very basic recipe made of old fashioned oats, nuts, honey, vanilla and unsalted butter.

Here is the detailed recipe:

Homemade crunchy granola
Easy crunchy homemade vanilla flavoured granola with nuts and honey
Ingredients
  • 100 grams (or 1 and 1/4 cup) old fashioned oats
  • 40 grams or 3/4 cup crushed mixed nuts (walnuts, almonds and cashews)
  • 30 grams unsalted butter (in cubes)
  • 2 tbsp honey
  • dash of vanilla essence
Instructions
1. Preheat the oven to 200 degree celsius and line a baking tray with foil paper.
2. Mix together nuts and oats and put it on the baking try for dry roasting them for 4 to 5 minutes.
3. While the oats are in the oven, mix together melted butter, honey and vanilla essence.
4. Take the oats out of the oven, mix them a bit and pour the honey mixture over it and mix again. This goes in the oven again for 3 (maximum 4) minutes. 
5. Take this out of the oven and mix again. Now let it cool for 15 minutes at room temperature and later serve with yoghurt and fruits.
Details

Prep time: 5Cook time: 10

Total time: Yield: 150 grams

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Sesame toasts

Sesame toast is one appetiser that existed for me only in and around my family because I had never seen it on a menu card at any of the restaurants but I always loved them when my mom made it. This continues to be a hit even today when she makes it and you just cannot have enough of these gorgeous golden toasts covered with a generous layer of spicy potato mixture and coated with sesame seeds.

This recipe definitely requires effort and is also deep fried, so if you are on a diet, please look away >-<

You start by covering the bread slices generously with a potato mixture, which you can customise according to your taste. then you cut these breads into small disc like circles and cover them with sesame seeds. The tiny discs need to be dipped in cornflour slurry before immediately deep frying until golden brown.

Here is the step-by-step recipe:

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Sesame Toasts
Gorgeous golden toasts covered with a generous layer of spicy potato mixture and coated with sesame seeds
Ingredients
  • 3 Bread Slices
  • 100-120 grams Boiled potatoes
  • 1 Cup Sesame Seeds
  • to taste Salt & pepper
  • 1 teaspoon Dry mango powder
  • 1/2 teaspoon Chilli powder
  • 1 Cup Cornflour
  • for making the slurry Water
  • for deep frying Oil
Instructions
1. Grate the boiled potatoes and add all spices to it.
2. Heat the oil for deep frying and spread the potato mixture evenly on the bread slices and cut them into small discs (one bread should make 4 discs). You can also cut them in squares or triangles.
3. Cover the slices completely (potato side) with sesame seeds.
4. Prepare the slurry by making a thin paste of cornflour and water to the dip the bread slices in. Once the oil has heated. Take the discs one by one and dip them in the slurry and immediately in the hot oil for deep frying. Serve
Details

Prep time: Cook time: Total time: Yield: 12 pieces

 

Lemon bars (eggless)

These lemon bars look and taste like tiny pieces of cheesecake but the recipe is much much simpler aaannd its EGGLESS! ūüėÄ

I have always relished a delicious cheesecake and have also nailed a classic one which is soon going to be on the blog. But before that I wanted to post a simpler version of the cheesecake.

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This recipe is inspired by Sam Her Blog is simply amazing and I give her the credits for posting this recipe because it was such a winner! This recipe is eggless, involves no cream cheese and is super quick to bake. The hard part is when you have to wait for 4-6 hours when it sets in the refrigerator. To be honest, I have never followed this step and even this time, we ended up having these lemon bars right after our photography session!

Other variation was replacing the graham crackers with our Indian style Good-Day buttery cookies. I made a smaller version of these bars, therefore I just used 100 grams of the crushed cookies and skipped the part of adding any sugar to it because these buttery biscuits are anyway too sweet.

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Here is the quick recipe:

Lemon Bars (eggless)

Soft creamy tangy bars over buttery crust

Details

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Yield: 9 pieces

Ingredients
  • 100 grams Good day biscuits
  • 3 tbsp Melted Butter
  • 1/3 cup Sour Cream
  • 1 can/ 495 grams Condensed Milk
  • 1/3 cup Lemon juice
  • 1 teaspoon Lemon rind
  • for dusting Flour and butter
Instructions
1. Preheat the oven to 180 degree celsius. Line the baking tin with paper and dust some butter and flour over it.
2. Crush the biscuits and put them on the baking tin and add the melted butter to it. Mix together and make a firm layer of the crushed biscuits and put it in the oven for about 7-8 mins. Keep an eye as they can quickly turn very brown and can burn.
3. In a bowl mix together the condensed milk, lemon juice, sour cream and lemon rind. Mix it very well and add it to the biscuit layer which should have been cooled down a bit (for about 5-10 mins)
4. Bake this for about 15 minutes or if you want them to be brown, bake further for 5 more minutes. Let it cool for about 10-15 minutes and dust with powdered sugar (optional) and place it in the refrigerator for about 4-6 hours. Serve.
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Crispy Corn

These crispy corn kernels are super addictive and trust me when I say this, you cannot have enough of these! I remember making a small tasting batch of it to test the recipe and had to make thrice the quantity to share it with everyone the very next minute! Golden crispy corn, covered in cornflour and deep fried – then further covered with delicious indo-chinese flavours.

This dish never really existed for me and I had it for the first time at the famous restaurant chain by the name of Barbeque Nation. They served it as a part of the menu and I was blown away with how delicious it was. Since I am already a big fan of indo-chinese cuisine and relish all the Chinese dishes invented in India (Dry munchurian being my favourite!) I knew I had to try this at home.

Its super easy to make but you have to be very careful when you fry the corn kernels. You start by boiling the corn that needs to be covered generously with a mixture of corn flour and all purpose flour (some people also use rice flour) and then the corn kernels have to deep fried. Now this is the tricky part. As soon as you put them in the oil for frying (please note that the flame has to be on medium-high level), the kernels will start popping and might even come out of the pan directly at you! So to avoid that, immediately cover the pan after the corn kernels have been put in the oil for deep drying, you will start hearing pop sounds and once that stops, CAREFULLY uncover the frying pan and then take them out. They should be golden brown in color and should already be floating. Once all the small batches are cooked, you can heat the oil on highest flame and quickly add the kernels again to give it a finer crisp.

Another thing: I also added some honey at the end of the recipe. Drizzling the indo-chinese dishes with some honey is always okay with me because I really am fond of it, but it can skipped if you don’t want the sweetness.

Here is the recipe and I hope you enjoy ūüôā

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Crispy Corn
Golden fried crispy corn covered with indo chinese flavours.
Ingredients
  • 2 cups Corn kernels
  • 3 tbsp Corn flour
  • 3 tbsp All purpose flour
  • 1 (large) Onion (very finely chopped)
  • 1 (medium) Capsicum (very finely chopped)
  • 1 tbsp Crushed garlic
  • 1 tsp Soya sauce
  • 2 tsp Schezwan sauce
  • 1 tsp Tomato ketchup
  • 1 tsp Honey
  • Salt and pepper
  • 1 tsp green chillies
Instructions
1. Boil the corn kernels and let them dry.
2. Heat the oil for deep frying the corn kernels.
3. In a bowl, mix together corn flour and all purpose flour. Add salt and pepper and add the corn kernels to it and cover them completely.
4. In the meanwhile, take another pan and sauté onions, capsicum, green chillies and garlic in some oil till they are softened.
5. Deep fry the corn kernels (please read steps and precautions as mentioned in the post)
6. Add the sauces to the onion capsicum mixture and now add the golden deep fried corn to it.
7. Season is with salt and pepper. Give it a good mix and drizzle some honey over it and serve.
Details

Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Yield: 4