March 26, 2019

Crisp Honey Chili Potato



"Crisp Honey Chili Potatoes is a very popular Indo-Chinese appetizer recipe. Made with coated deep-fried potatoes, served with spicy-sweet-tangy sauce, this recipe is juicy, crunchy and very flavorful. This recipe is prepared in multiple steps and might look long and but with very few tips, this recipe is a perfect dish to serve for parties and get-together. For best taste serve it immediately. Enjoy !!!"

Cuisine: Indo-Chinese | Recipe Category: Appetizers & Snacks
Prep Time: 10 Minutes | Cook time: 30 Minutes | serving: 4-5


Ingredients
For Crisp Potatoes

1.
Potato, medium
4-5
2.
Oil
For deep frying

Coating I

1.
Corn flour
3 Tbsp.
2.
All-purpose flour
3 Tbsp.
3.
Chili garlic paste
2 Tsp.
4.
Black pepper
 A generous pinch
5.
Red chili powder
1 Tsp.
6.
Salt
To taste

Coating II

1.
Corn flour
3 Tbsp.
2.
All-purpose flour
3 Tbsp.
3.
Black pepper
 A generous pinch
4.
Red chili powder
2 Tsp.
5.
Water
4-5 Tbsp.
6.
Salt
To taste


For Sauce


Vegetables
1.
Onion, sliced
1 medium
2.
Green bell pepper, sliced
1 medium
3.
Spring onion, finely chopped
¼ cup
4.
Ginger, finely chopped
1 Tsp.
5.
Garlic, finely chopped
1 Tbsp.


Slurry

1.
Corn flour
1 Tbsp.
2.
Water
¼ cup


Others

1.
Oil
2 Tbsp.
2.
Chili flakes
1 Tsp.
3.
Sesame seeds, lightly roasted
3 Tbsp.
4.
Tomato sauce
4 Tbsp.
5.
Soy sauce
2 Tbsp.
6.
Red chili sauce
1 Tsp.
7.
Vinegar
2 Tsp.
8.
Honey
2 Tbsp.
9.
Black pepper powder
To taste
10.
Salt
To taste


Step By Step Instruction: [Hide Images]

For Crisp potatoes

Wash and Cut
  1. First wash the potatoes under running water and peel them clean. Now cut the potatoes in finger shape wedges. Try to cut them into uniform size.
  2. Next soak the fingered potatoes in bowl of cold water for 15-20 minutes. This step helps to removes any extra starch in the potatoes.
  3. Next strain the potato and drain out excess water. Keep aside.

1st Coating
  1. Prepare the 1st marinade - In a mixing bowl mix ingredients listed under coating I list.
  2. Next add in fingered potatoes and give it a nice toss, so that the mixture completely coats them. Keep aside for 3 to 5 minutes.
  3. Heat oil in a pan enough for deep frying. Once oil is hot, deep fry the potatoes till half done on a medium flame.
  4. Drain fried potatoes on kitchen paper.

2nd Coating
  1. Prepare the 2nd marinade - In a same bowl mix ingredients listed under coating II list.
  2. Mix every thing well to make a smooth batter. Adjust the quantity of water as required. Keep aside for few minutes.
  3. Now dip the potatoes in batter one by one and again deep fry them in small batches. Fry the potatoes till they are crispy and golden brown, Stir occasionally.
  4. Drain fried potatoes on kitchen paper.

For Sauce

Chop/Cut the Vegetables
  1. Slice green pepper and onion. Chop spring onion bulb and green part. Reserve the green part for garnishing.
  2. Finely chop ginger & garlic.

Make the slurry/Roast the Sesame seeds
  1. In a mixing bowl add in corn flour and water, mix well to make a lump free slurry.
  2. In a pan lightly roast the sesame seeds. Keep aside both.

Make the sauce
  1. In a wok/kadai heat 2 Tbsp. of oil. Add chopped ginger/garlic and red chili flakes.
  2. Now add in half of the sesame seeds and sauté for 1 minutes.
  3. Add in sliced bell pepper and onion and sauté for 1-2 minutes on high flame.
  4. Add in spring onion bulb part and give it a nice stir.
  5. Add in tomato sauce, Soy sauce, Red chili sauce, Vinegar and mix well. Sauté it for 1-2 minute.
  6. Add corn flour slurry  and stir continuously till it turns translucent.
  7. Add in remaining sesame seeds and green part of spring onion. Reserve some of the both for garnishing.
  8. Add honey, black pepper powder and salt. Mix well. Adjust the seasoning and honey to taste. Now switch of the flame, otherwise the flavor of honey will be lost.
  9. Add fried crunchy potatoes and give it a gentle toss. Mix well until potatoes get coated well with the sauce.












  10. Place the potatoes in serving plate, garnish with reserved spring onion and sesame seeds. 





  1. Serve hot. Honey chili potatoes taste great when served hot and crispy.

Quick Tips:

  1. Make sure to cut the potatoes into uniform pieces for even frying.
  2. I have used regular soy sauce. But you can use low sodium soy sauce or dark soy sauce too. With different brands and type, adjust the quantity.
  3. Switch off the flame once you add honey. As cooking honey might lose its taste.
  4. For best taste serve immediately and hot, otherwise the dish will turn soggy.







January 16, 2019

Palak Paneer/Spinach Curry with Indian Cottage Cheese



"Palak Paneer is one of the very popular Punjabi-Indian vegetarian curry recipes. A very delicious and healthy preparation made with fresh Palak/Spinach, Paneer and Spices. This recipe serves protein full Paneer in creamy and rich Palak based gravy. Taste best when served hot with Indian bread, Naan, Chapatti or steamed Rice. This recipe is one of the most loved recipes in my family and the best way to include greens in your diet. I hope it become your too. Give this recipe a try and enjoy!!!"

Cuisine: Indian | Recipe Category: Curry
Prep Time: 20 Minutes | Cook time: 30 Minutes | serving: 8


Ingredients


For the Palak Paneer

1.
Spinach/Palak
500 gm
2.
Paneer/cottage cheese, cubed
400 gm
3.
Onion, roughly chopped
2 large/2 cup
4.
Tomato, roughly chopped
4 medium/2 cup
5.
Ginger
1 inch
6.
Garlic cloves
4-5 cloves
7.
Green chili
2-3 pc
8.
Ghee
2 Tbsp.
9.
Oil
2 Tbsp.
10.
Cumin seeds/Jeera
1 Tsp.
11.
Asfeotida/Hing
1 pinch
12.
Bay Leaf/Tej Patta
1 pc
13.
Red chili powder
1 Tsp.
14.
Turmeric powder/Haldi
½ Tsp.
15.
Garam Masala
½ Tsp.
16.
Salt
To taste
17.
Dry Fenugreek leaves/Kashuri Methi
1 Tbsp.
18.
Heavy Cream
4-5 Tbsp.


For Garnishing

1.
Heavy cream
1-2 Tbsp.
2.
Ginger
Julienned


Step By Step Instruction: [Hide Images]

To make Palak Puree
  1. For best taste always use young and tender palak. Rinse palak very well under running water.
  2. Next boil 4-5 cups of water in a deep pan or pot. Switch off the flame. To blanch, add pinch of salt and washed palak in boiling water. Let the leaves sit in boiling water for 2-3 minutes.
  3. After 2-3 minutes strain the hot water and immediately put the palak leaves in a bowl of icy cold water. Cold water helps leaves to retain their green color. Leave palak in cold water for 1 minutes and then strain the cold water.
  4. Puree the blanched palak in a blender to a smooth puree. Keep aside 


To make Gravy
  1. In an electric chopper chop onion or puree the onion in a blender. I have used electric chopper to chop onion.  I like the crushed texture of onion than pureed.
  2. Rinse the tomatoes and chop them in chopper or puree them in a blender.
  3. Next in a blender add garlic, ginger and chilies and make a paste.
  4. In a pan/wok heat 1 Tbsp. of oil and 1 Tbsp. of ghee on medium heat. Once butter is melted and hot add in cumin seeds and bay leaf. Let them splutter. 
  5. When cumin sizzles add chopped onion and sauté till it turns golden brown.
  6. Then add ginger garlic and chili paste and sauté till raw aroma of garlic goes away.
  7. Next add in pureed tomato. Sauté for 10-15 minutes, stirring occasionally on medium flame.
  8. Once you see fat realizing the sides, add red chili powder, turmeric powder and hing. Mix well. 
  9. Then add in the spinach puree and mix well. Add water ½ -1 cup of water or as required, according to how thick or thin you want the gravy to be. Cover and simmer the gravy for 8-10 minutes on medium flame. Stirring in between to avoid the gravy sticking at the bottom.
  10. Once Palak is cooked, season with salt, stir and add garam masala.
  11. Now add kashuri methi crushed between your palms. Mix well. The gravy will be thickened by now. Adjust the seasoning if required.
  12. Next add in cream and paneer cube and mix everything gently so to gravy incorporates with paneer uniformly. Let it simmer for 2-3 minutes, until paneer become soft. 
  13. Switch of the flame. Pour the Palak Paneer in a serving dish. Garnish with cream and ginger juliennes. Serve hot with Indian bread, Naan, Chapatti or steamed Rice.