Potato wedges/ How to make potato wedges


Some recipes are so simple at times,we don’t even imagine and spend a lot on them,later to realise how stupid we were,here i am talking about potato wedges which are served at all the fast food outlets. And kids go crazy for them,after having these potato wedges i was thinking i can make them,only the seasoning will differ as they have all kinds of msgs ,taste enhancer and all.but still we home cooks can nail it..what say…do try out

#purvanchalstadka #foodbloggers #foodphotograhy #indianfoodblogger #potatowedges

Ingredients

  • 5 to 6 large potato (new ones or say non starch)
  • 1 cup maida (refined flour)
  • 4 tablespoon cornflour
  • 1/2 tablespoon chilli flakes
  • 1/2 tablespoon oregano
  • 1/2 tablespoon thyme
  • 1/2 tablespoon basil
  • 1 tablespoon ginger-garlic powder or paste
  • 2 tablespoon garam masala powder
  • 1 tablespoon salt
  • Oil for deep frying

Method

  • First wash the potatoes well as we dont have to peel them
  • For this recipe it is suggested to use the naya aloo or non starch potatoes as they are non sticky and fry well and remain hard also.
  • Chop the potatoes in the given shape

  • Boil water with little salt in it and add the potatoes for boiling for 5 to 6 minutes
  • Keep checking by piercing them,don’t overcook
  • Strain them and run down cold water,so that cooking stops
  • Now leave them in a strainer
  • Meanwhile take a large bowl add maida,cornflour and all the spices given above with salt

  • Add in the boiled potatoes and toss them well enough
  • So that all the potatoes are coated nicely with the mixture
  • Remove the potatoes in another plate, spread and keep it in the freezer for 5 to 6 hours
  • After 5 to 6 hours heat oil in a kadai on high flame
  • Start frying the potatoes
  • Don’t lower the flame as the potatoes are so cold that the temperature of the oil cools down itself.
  • Deep fry all the wedges in the same manner
  • Garnish with some herbs and your favorite sauce
  • Here we have mixed tomato sauce with mayonnaise and enjoyed.
  • Your potato wedges restaurant style is ready
  • Healthy and tasty
  • Much better than the fastfood outlet

Masala Multigrain Roti/How to make masala multigrain roti


Making our loved one’s eat healthy has all ways being are most priority.If we look back to what our ancestors ate and follow them,i think we would be much happier and healthy.my grandma used to cook all types of grain, let them be jowar,bajra,raggi or maize and many more. Many of which have disappeared now.making multigrain is very easy we get all types of flour in the shop,one needs to only mix them together and use.

#purvanchalstadka #foodbloggers #foodphotograhy #indianfoodblogger #masalamultigrainroti#nagpurfoodblogger

Ingredients

  • 1 cup jowar flour( sorghum)
  • 1 cup bajra flour(pearl millet)
  • 1 cup maize flour (makke)
  • 1 cup Raggi flour (nachni)
  • 1 cup wheat flour (gehun)
  • 1/2 tablespoon ajwain (carrom)
  • 1/2 tablespoon kalonji
  • 1/2 tablespoon Haldi powder (turmeric)
  • 1 tablespoon red chilli powder
  • 1 1/2 tablespoon coriander powder
  • 1/2 tablespoon jeera powder
  • 2 tablespoon salt
  • 2 tablespoon oil
  • 5 to 6 garlic cloves chopped
  • Ghee for applying on the roti

Method

  • Firstly mix all the flour together and keep
  • Take as per requirement
  • Spices used here are for 2 cup mixed flour
  • Mix all the spices and oil with salt
  • Knead a hard dough
  • Let it rest for 5 minutes
  • Heat tawa make roti of the dough
  • Cook both sides applying ghee
  • Edges won’t be proper that’s ok
  • Serve it immediately as if left it will get hard
  • Have them with your favourite sabzi or curd
  • Best for kids tiffin box.
  • You can skip wheat flour here,but i have used as giving shape to the rotis becomes easy.

Coleslaw/ cabbage salad/How to make coleslaw


Coleslaw was originated in Netherlands in 17th century and from then this recipe has its different form by different country. The original one being cabbage and butter or oil as mayonnaise was created in 18th century, so instead or butter, people started using mayonnaise. (As in Wikipedia)

I really love this salad as they can be used in so many forms let it be in sandwich, burger or as a side dish,a best kids friendly recipe which they love and can be used in their lunch box as well.my kids prefer them in sandwich, so i am soughted for their lunch box..

By the way just wanted to mention here its been one year of my blog ❤

#purvanchalstadka #foodbloggers #foodphotograhy #indianfoodblogger #Coleslaw #salad

Ingredients

  • 1 cup shredded cabbage
  • 2 tablespoon grated carrot
  • 2 to 3 tablespoon sugar
  • 1 tablespoon vinegar
  • 1/2 tablespoon lemon juice
  • 2 tablespoon mayonnaise
  • 1/2 tablespoon black pepper powder

Method

  • Take a bowl add mayonnaise, lemon juice, vinegar, salt,sugar and black pepper powder
  • Mix it well with a whisk so that no lumps remain
  • Now,add in shredded cabbage and carrots
  • Mix well so that mayonnaise is coated well with cabbage
  • Refrigerator the mixture
  • Coleslaw is ready to be served
  • A simple and easy recipe that can be made in your kitchen,then why buy it from store
  • Make and store in the fridge
  • And enjoy it with your burgers and sandwiches

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