Crunchy French Fries

french fries recipe

So French Fries, anyone claims they don’t like fries more likely ummm… are lying? Anyway I love them. But here I made them slightly different from the regular cut, fry and salt ones. These are simple to make too but more crunchy. So here…


Starchy potatoes 3,

potato fingers

Corn Flour or Rice Flour,

Pepper 1/2 tsp, Salt 5-6 tsps,

Oil to Fry

Just peel the potatoes and cut them in the long finger chips fashion. (I think in India we used to call French Fries Finger Chips before we started calling them fries too.) Wash, drain and spread them on paper towels.

fries coat mix

Mix a bowlful of corn flour or rice powder with pepper and salt. Coat your potato fingers with the this rice powder, a thin layer.

coated fries

Fry these fries on a sim mode, and toss on a towel. Serve with ketchup and mayonnaise. 

crunchy french fries recipe

Schezwan Veggie Rolls


So this is the first time we will be participating at the school fair. I had a rough plan to make cookies and cakes for the same but I was wondering if I could make something spicy or savory because that is the sort of food people would probably prefer at such an event. Eventually I settled for sauteed paneer, Schezwan Rice and Schezwan Rolls. I haven’t shared it here so here we go.

I have always loved the Chinese cuisine, but what I also love is the Indian twist we give to the traditional Chinese dishes. Here is how the Schezwan dumplings got a veggie, fried twist (perhaps our logic is why make something healthy when you can fry it?) Here is how I made this Chinese dish with its many twists.



For the dough:

Refined flour 3 cups, butter 2 tsps, cumin powder and salt.

For the filling: Green bell pepper 3-4, Cabbage: 1/4  kilo, Onion 2-3, Cheese: Mozzarella 2-3 cups Schezwan Sauce (I prefer Ching’s Schezwan Chutney)


Knead the dough by first mixing the dry ingredients, then mixing the butter and then water for a soft but still roll-able consistency. For the filling, just julienne the onion, bell pepper and cabbage, saute in a wok, and add the grated Mozzarella Cheese. Then add the schezwan sauce and mix.


Roll the flour into small puris, you can dry flour if the butter doesn’t allow you to roll them. Add spoonful of the filling and wrap the dough into a roll. 


Shallow fry them and serve them hot.


Savoury Shakarpade Cheese-it Recipe


When we were growing up I was not a big fan of snacky things like biscuits although I loved chocolates. But then my dad got these savoury, crunchy snacks. So it was a welcome surprise when my aunt shared the recipe to make these at home.

So here’s how I made them.

500 gms. Of refined flour

Cheese 2 bowls

4 tsps butter

Milk 2 cups 

Salt to taste

Oil for frying

I also added a few spices because I am an Indian and it’s a force of habit. 

2 tsp cumin seeds

1 tsp carom seeds

1 tsp black pepper powder 


Add the refined flour, salt, pepper powder. Blend the carom seeds and cumin seeds into fine powder. Add it to the flour and mix the ingredients.

Grate the cheese into the dry mix. Melt the butter and pour it to the mix. Pour the milk and knead the dough. The dough should not be soft.


Roll the dough into a thin line and using a cutter cut small diamonds in a criss cross. Separate them and fry them on a mid flame. 

Let them cool down and store them in an air tight container.