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…

Ingredients

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

Simple Creamy Cheesy Pasta

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Pasta is just everybody’s favourite. It was one of the recipes that even kids eat without any fuss. While the basic pasta with veggies is easy to make, I was having trouble making the white sauce one, and also I wanted it more cheesy.

So finally one very easy trick worked. Here is what I did.

Ingredients

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Pasta of your choice

Pepper half tsp, Oregano

Finely chopped onion, Peas

Cheese grated, Butter, Milk 1 cup

Salt

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Boil the pasta in water till they soften and drain them. I got the coloured one for my daughter.

Pour some oil add the pepper and oregano. Then add the chopped onions, peas and the sauce. Pour all the pasta and mix it.

Melt some butter in a saucepan, add some milk stir it, and then add the cheese and stir it till the cheese melts. Pour the white sauce in the pasta and mix it well.

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Egg Dosa

Hello dear foodies! So what I want to share today is not big recipe as such but a mere twist to the humble dosa.

Dosa is a very regular menu in Indian homes. It is a savoury pan cake made out of fermented rice and lentil batter, and it is eaten with a chutney and potato sabzi.

But you will find an entire menu based on dosa. What I have made is simple but it is a healthy twist to the regular fare.

So eggs, I did not grow up eating eggs. But i think they are a good source of calcium and i have introduced them in my diet.

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When I tasted them the first time I liked the taste but not the smell so much. So I always try to eliminate the smell in some way. Like if I am making scrambled eggs, I first pour some oil add ground black pepper to it then I pour some milk (half a cup for two eggs) and some 5-7 tsp grated cheese. When the cheese completely melts and becomes gooey I add my egg and coriander. I think the scrambled egg smells completely different.

Now dosa is made with very little oil so it is such a healthy option. So when you add egg to it, it becomes a good breakfast dish.

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All I did was pour the batter on a hot flat tawa, spread the rice batter thin with a spoon and pour both the egg yolk and egg white on it. Then you sprinkle some pepper and rosemary on it.

RoseMary is a really sweet smelling herb with a smell like eucalyptus and cardomom. So it might not seem like a right addition to the dosa but we liked it. We ate some with a mint chutney and some with maple syrup on it. It tastes great with both.

Crimson Blooms in Dubai

I have taken up a routine that I know will last only a couple of months, walking to and around the nearest pond park. But look… 🙂 🙂

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It is supposed to be winter but here in Dubai it feels like spring when the government dresses up all the sidewalks and parks with the brightest of flowers.

Perhaps this love for flowers and greenery goes way back into the past. In the ancient times the oasis must have been more than a place to quench the thirst or  just a fertile  green patch in the desert. It must have been a bit of paradise for the people, a place where poets and artists flocked for inspiration. Old BC era stories from the Middle East constantly have the theme of greenery and water in them. In fact, the world’s oldest aqueducts were constructed in the Middle East.

 It seems may be their obsession with air conditioning also goes back to the ancient times! 🙂

So here are a few beautiful pics! You will have to help me with the names here because they all seem like a variety of hibiscus to my nature-deficient eyes.

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It takes a lot of artificial irrigation, importing soil from Australia and tending on a daily basis to get this effect.

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I have more respect for this bloom in the desert than the next person because I come from Bombay, a city that has come loose at the hems, a place where the soil is fertile as hell but people have just learned to live without much appreciation for aesthetics. (Not that there isn’t any beauty but it is just not looked at or after.)

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So you think this is beautiful?

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Kitkat Milkshake Recipe

kitkat milkshake recipeHello dear blogger friends so I went missing again. But I will always come back I promise. I have a lot of catching up to do about what is happening on your blogs. So here is a simple Kitkat recipe that my daughter came up with. Hope you enjoy it!

kitkat chocolates milkshake recipe

4 small packs of wafer chocolates
2 mugs whole milk (optionally you can add full cream)
1 cup of sugar
2 eggs

kitkat crunchy mix milkshake recipe

Blend the chocolate wafers of your choice till they have a crunchy consistency.

Whip up the eggs. Add milk, full cream and sugar and whip again till the liquid becomes frothy.

Add the chocolate wafer mix.

Serve while the wafers are still crunchy.

kitkat milkshake recipe pic

Versatile Blogger Award Nomination

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Hello everyone!!!

So just a few days ago, I was nominated for the “Versatile Blogger Award” by Stephy. Now if you have heard the saying, “your food defines you” Stephy’s blog and her recipes are a perfect reflection of her sweet personality. Go ahead and check out her blog if you like looking at wonderfully baked and so exquisitely decorated cakes and other sweets, this is your stop.

So thank you Stephy for the nomination, this is my first so I am definitely excited!

So how this works is there are a few interesting rules for The Versatile Blogger Award!

1.  Thank the person who gave you this award. That’s common courtesy.

2.  Include a link to their blog.

3.  Next, select 15 blogs/bloggers that you’ve recently discovered or follow regularly.

4.  Nominate those 15 bloggers for the Versatile Blogger Award — you might include a link back to  the post on your site announcing their nomination.

5.  Finally, tell the person who nominated you 7 things about yourself.

That’s the rules for each nominee.  

As a new blogger I had fun exploring these blogs & to nominate them here. I think they are all very interesting and versatile.

Suppernut: Her blog is very interesting lineup of recipes from soup to chicken recipes.

Ohiocook has an interesting mix of healthy, yummy dishes and tips and info about cooking.

Nandini’s blog has helped me discover so many Indian recipes from Goa, the most colourful part of India.

Cook AZ I Do She has an amazing blog, a mix of Mexican or American dishes amongst other.

Radhika’s blog is yet another blog full of delectable baked goodies.

Darie’s Daily Dish: She blogs about food mostly and other interesting things around her.

ClickitAB: His blog has many interesting recipes, some personal views and reviews.

All about You She shares her recipes, reviews of products and her motherhood experience.

Sandhya describes her blog as a fusion of Indian and American way of cooking but I think there is more to discover.

Hungerstruck: Her blog is full of recipes from India, Italy, Mediterranean and so many more.

Hold the Eggplant is an interesting vegan blog, so go check out so healthy yet yummy recipes.

Eat. Travel. Blog. Her blog is full of travel pics from so many exotic places, you may have a sudden craving to just pack and go. Hers is a lifestyle blog, go ahead, explore!

Italian food is one of my favourites, so I loved exploring this blog and knowing that the Italian cuisine is so versatile.

Another interesting Italian food blog, that has many interesting recipes. These two Italian blogs put together have increased my diction and knowledge of the cuisine.

Katie’s blog is a wonderful collection of recipes. Go check out this blog.

So do explore these blogs, I am sure you will love them…

So what are the seven facts that I would share with Stephy??? Well hmmm let’s see…

1) I was a real tomboy when I was in college, I appreciated food only by eating it. I discovered I liked cooking only after I got married. If my cake frostings ever look like Stephy’s I would that day assume I know cooking.

2) I have a seven year old daughter who has the innocence of a pixie and the wisdom of a fairy godmother.

3) I love books and cinema and I was pretty much bespectacled nerd back in the days. I still love those things but have hardly any time for it.

4) I recently went to Paris and had a great time exploring the city for two weeks. I NEED to go back to that city.

5) Someday I wish I could start my own range of skin care products.

6) For as long as I can remember I have wanted a dog as a pet but have forever lived in apartments with no-pets policy. Someday I want to have at least two golden retrievers, although I won’t mind any and as many dogs as possible.

7) This may be the last but certainly not the least, I want to be a dedicated person for the green movement, and I love the blue planet very much.

Veg Schezwan Rice: Indo-Chinese recipe

veg schezwan rice

This recipe is one of our family favourites. I have added an Indian twist to it. The traditional spices with the schezwan sauce appeals to the Indian palette. Here’s how I made it:

Serves 5-6

2 cups of long grained rice, also called basmati.
Vegetables
2-3 onions
2 carrots diced
300 gms of shredded cabbage
Bell pepper 1-2 chopped long
French beans 7-8 chopped
A bunch of spring onions, the greens chopped.

Block of fresh cottage cheese cut into small blocks.

Spices:
1 Cinnamon stick
1 bay leaf
1 tsp cumin seeds
Ching’s secret Schezwan chutney

Oil to cook
Salt 3 tsp or according to taste

We want to cook the rice with the grains separate, one way to do it is by adding 2-3 drops of oil while cooking it. If you are not confident about the cooker you can cook it in a microwave – and spread it on a plate to avoid overcooking. You can add two drops of orange food colour if you wish.

Chop the vegetables as mentioned above.
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In a saucepan, pour about half a cup of cooking oil. Add the cumin seeds, bay leaf and cinnamon stick. Then add the vegetables and saute them. Add the cottage cheese and saute again. Cover with a lid and let it cook for a bit.

Then add the Schezwan chutney about 3-4 spoons. Add the rice. Mix and cover for the spice and sauces to blend.
This is a wonderful recipe that can be experimented with. Hope you like it. Do let me know if you have any other way of making it.