Luchi or Bengali Puri

Bengali curries and vegetables go really well with their special bread called - Luchi. 

It is a kind of puri which is made with Maida instead of wheat flour.

Luchi is predominantly an important part of Bengali breakfast and dinners. 

Ingredients: 
Maida 
Drinking Water 
Salt 
Kalaunji  
Vegetable oil 

Recipe: 

• Take the flour in a big bowl and add some kalaunji, salt and 2 tablespoon of oil
• Mix the ingredients well to form a sandy mixture
• Pour in some water and knead the dough to almost dry
• Then again pour some more water and knead well
• If you feel the dough is not sticking to your palm, then its ready
• Keep the dough for about 40mins covered with a wet muslin cloth
• Divide the dough into small balls, dip half the balls in oil for lubrication and roll the balls to 4-5 inch diameter circles
• Heat oil for frying in a deep wok till smoking hot
• Reduce the flame and slide in the rolled out luchi
• Press the luchi, while frying with the back of a slotted spatula, this helps in making the luchis fluffy

Luchis taste best when served hot

Happy Eating :)

 

Fish Kalia

Talking of Bengali cuisine and not discussing fish is like having pizza without cheese. 

So sharing here a tried and tested recipe of the famous fish kalia. 

Ingredients: 

1 kg fish steaks

2 tsp turmeric powder

2 tsp red chilly powder

1 cup refined oil

1 cup refined oil

5- 6 whole red chillies

1 ginger

7 garlic cloves

1 tsp coriander seeds

1 tsp cumin seeds

1 cup finely chopped onions

1 bay leaf

1 cinnamon stick

1 green chillies

100 ml water

1 cup curd

Sea salt  

Recipe: 

• In a bowl of fish, add a tsp of red chilly powder, 1 tsp of turmeric powder, rock salt, 1 tbsp of refined oil. Gently massage the fish and keep it aside 
• In a pan, heat 4 tbsp of mustard oil and add 5 - 6 whole red chillies, 1 chopped ginger, 6 - 7 garlic cloves, 1 tsp of coriander seeds, 1 tsp of cumin seeds and mix well for 2 min
• Put this masala in a mortar and pestle and grind it to a coarse paste
• In another pan, heat 5 tbsp of mustard oil and pan fry the fish till it becomes opaque/brown in color. Take out the fish and keep it aside
• In another pan, add the hot fish flavored mustard oil. Put 1 bay leaf, 1 cinnamon tick, 1 cup of finely chopped onions and mix it well
• Add 3 slit green chilies and mix well
• Add the coarse spices into this aromatics mixture and keep stirring. Add a tsp of turmeric powder, 1 tsp of red chillies, ½ tsp of sea salt and keep on sauteing it till it becomes red chilly in color
• Add water if necessary to combine all spices till the oil separates
• When the oil has separated, add a cup of whipped curd and mix it well for 5 - 10 minutes. Add water and bring it to boil
• Add sugar and a dash of lime juice to balance the flavor. With the help of a whisker, whisk the masala 
• Put the poached fish in this gravy along with the resting juices of the fish
• Cover the lid and let it simmer for 5 - 7 min, till the gravy thickens

Serve hot with steamed rice. 

Happy Eating :)

Begun Bhaja - My Version

So it is Navaratri and Pujo time and aromas of yummy festival foods have taken over the entire country. 

Though I love all festival cuisines, Bengali cuisine always gets away with a special attention from me. 

I have previously shared Begun Bhaja recipe here however, sharing a new version of it with a slight twist. 

Ingredients:

2 big eggplants

1 tbsp ginger-garlic paste

2 tsp red chilli powder

1 tsp turmeric powder

1 tsp coriander powder

Salt to taste

Juice of 2 lemons

2 onions, chopped

4 green chillies, chopped

1 ginger, chopped

4 tbsp fresh coriander, chopped

1 cup mustard oil

1 tsp garam masala powder


Recipe: 

• Clean the eggplants well and slice them in half inch thickness 
• Marinate them with ginger garlic paste, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt and lemon juice (1 lemon) and keep it aside
• In a pan, heat some mustard oil on a medium flame and pan fry the marinated eggplant slices till they are cooked

Your Begun Bhaja is ready to be served

Happy Eating :) 

Sauteed Green Beans

So here I am sharing yet another recipe. 

A lazy Sunday afternoon does not let you put in too much efforts to satisfy your hunger pangs. Best options are either get a home delivery or make something easy and quick. Well I opted for the latter and thought of utilizing my almost being wasted left over green beans.

So I decided to make sauteed green beans. 

 



  







Ingredients:
Green Beans
Butter
Salt and crushed black pepper 

 Recipe:  

• Wash the beans and cut then into 1.5 inch each
• Add 1-2 tbspn butter in the pan and add the beans
• Add salt to taste and crushed black pepper. Cover the lid and let it cook on low flame for 5-7 mins
• Remove the lid and put the flame to high and saute the beans until dry and dark brown. This adds up to the flavor. Continue doing this for 5-7 mins and your dish is ready 

Happy Eating :)     

Matar Paneer

There is one dish unanimously loved and relished by  almost all Indians. It enjoys its royal place in the menus of all the dhabas, restaurants, parties, weddings, and even in our day to day lives. Having many facets and recipes, it is loved in almost all its versions and is a delight and delicacy for vegetarians.

Well yes, I am talking about Matar paneer. Though people have elaborate recipes to make this dish into a delicacy, I have my own easy recipe that I can make considering my time and schedule and yet it comes out really well. 

So, here you go ..
 

Ingredients: 
(below mentioned quantity is enough to serve 3)

1 big Onion
3 tomatos
2 big green chillies
2 inch ginger 
8-10 cloves of garlic 
Salt to taste
Turmeric powder 2/3 tbspn
Coriander powder 4 tbspn
Garam masala 1/2 tbspn
Red chilli powder (to taste)
Chicken masala (optional) (1/2 tbspn)
Amchoor (1/3 tbspn)
Paneer (boiled)
Green peas
Oil
Cumin seeds 1 tbspn
1/2 inch cinnamon
1 black cardamom
1 small cardamom

Recipe:     

• Grate or grind onion and tomatoes separately into thin paste and keep aside 
•  Take peeled ginger and garlic along with green chillies and make them into a paste in mortar and pestle add 1-2 spoons of water and keep aside 
• Heat the oil in the pressure cooker and add cumin seeds, cinnamon, black and green cardamoms    
•  Add ginger garlic green chilly paste (with 2 tbspn water) to the cooker and let it cook for 2 mins 
• Add onion paste and let it cook for 2 mins and then add tomato paste  
• Mix salt, chilli powder, coriander powder, garam masala, chicken powder, amchoor, turmeric powder in a bowl and add some water to it to make it into a paste and add this to the pressure cooker along with Matar and Paneer cubes, close the lid and let it cook on low flame
• Give it 2 whistles (1 on low flame and other on high flame) and put the flame off
• Your matar paneer ready ready to be served    

Hope you like it

Happy Eating :)  

Keema - Sindhi Style

An Interesting Vegetable Cutlet Recipe

A Cook @ Heart: Kid approved Vegetable Cutlet: Saturdays were special. I had half day school. oh! it was a curse getting up early to go , in the first place.  You have to understand, ...

Quick Sanha Pakora By Veena (Chickpea Flour Fritters)

Falafel 

There are days when you would want to eat simple yet easy and tasty vegetarian food. 

I am personally fond of Lebanese food, and a very important reason is the simplicity of the recipes.

Tried my hands on Falafel and Tahini. Sharing the recipes with you. 

This recipe takes around 30 minutes (with chickpeas soaked overnight)

Ingredients:

2 cups chickpeas (soaked overnight in cold water)
1 cup chopped fresh coriander 
1 cup chopped fresh mint leaves 
1tbspn chopped green chillies 
1 tbspn cumin seeds 
2 tbspn crushed coriander seeds
1 tbspn turmeric powder 
1 tbspn olive oil 
1 tbspn baking powder 
Salt and pepper for seasoning 

Recipe:

• Grind the soaked chickpeas into fine paste 
• Mix all the ingredients in a bowl
• With wet hands, create small patties from the mixture 
• Deep fry till golden brown/ shallow fry in little olive oil

Serve this hot with Tahini (recipe enclosed below)

Tahini 

Tahini is a paste made of ground sesame seeds which is used in many far east recipes. 

This is a traditional recipe which is very simple to make with a blender or a food processor. 

It takes just 10 minutes to prepare this dip. 

Ingredients:

2tbspn sesame seeds
1/2 tbspn sesame oil
1/4 tbspn salt for seasoning
1/4 cup tepid water

Recipe:

• Place sesame seeds in a blender and grind until smooth
• Add sesame oil and salt for seasoning
• Process until combined
• With the blender running , add water in a slow and steady stream and blend until smooth

Hope you like it!!

Happy Eating :)

Latkes

So continuing my recipes from the potato festival, sharing another very easy and tasty snack. 

Serves 4 
Preparation time is about 30 minutes 

Ingredients:

• 1.5 kg potatoes 
• Oil
• 1 egg, beaten
• 2 tbspn plain flour
• Salt and crushed black pepper for seasoning

Recipe:

• Wash, peel and coarsely grate the potatoes. Rinse, drain thoroughly and wrap in a tea towel. squeeze out the excess moisture and transfer the potatoes in a bowl
• Mix the grated potato with 1tbspn oil and beaten egg. Season with salt and crushed black pepper and gently stir in the plain flour
• Make round flat cakes, using 2 tbspn of mixture for each and shaping with floured hands
• Shallow fry the pancakes in a large pan until golden brown on both sides. Drain on paper towels once done. 

  Goes well with Dips, tomato sauce, chilli sauce 

Happy Eating :)
 

Hash Brown

Recently had a potato festival at home. Everyday an interesting potato recipe. 

So here I bring to you my yummilicious potato recipes.  

Serves 4
Total cooking time 30 minutes 

Ingredients:

• 800 g Potatoes 
• Butter 

Recipe:

• Peel and steam/ boil potatoes until tender. 
• Once cooked, drain, cool, chop coarsely and season with salt and crushed black pepper
• Place the seasoned potatoes in a plate and flat it out so that it becomes like a flat disc 
• Heat generous amount of  butter in a large heavy base frying -pan 
• Place the flattened potato into the frying - pan. Cook over medium - low heat for 5-7 minutes, or until a crust forms on the bottom. Be careful here not to burn. Shake the pan gently to prevent sticking
• Turn the hash brown with a large spatula. Cook for another 4-5 minutes or until browned and crisp. 
• Remove from the pan and drain on paper towels      

Your Hash Brown is ready. It goes well with mustard sauce, tomato sauce, chilli sauce or cheezy dip

Happy Eating :)

Sauteed Mushrooms

There are those days when you would want to have light food or a simple yet delicious starter in the evenings. 

Here I am sharing with you a very simple mushroom recipe which consumes very less time and ingredients and tastes delicious. 
You can really impress your guests with this one. And let me tell you, this is one dish where nothing can actually go wrong. 

So to start with the ingredients:

1/2 kg Mushrooms (serves enough for starter for 2)
Butter 
Salt
Oregano/ Basil/ Thyme (these are optional)

Recipe:

• Boil mushrooms for about 3-4 mins
• Filter out the water and slice the mushrooms (you can also use whole mushrooms)
• Heat1tbsp butter in a pan add mushrooms, salt to taste and sprinkle some  Oregano/ Basil/ Thyme to it
• Cover the lid and let it cook for 5 mins 

This recipe takes not more than 15-20 mins 

Hope you'll like it too 

Happy Eating :)

Grill Marinade

This is a very easy and simple marinade that I prepared last evening. Turned out to be good so thought of sharing it here:

Ingredients:

Curd
Salt
Chilli powder
Oregano 
Garam Masala
Crushed black pepper
Chilli Flakes
Peri Peri sauce
Ginger garlic paste

Recipe: 
(this mix is enough for grilling veggies for 3 people)

• Mix salt, chilli powder, 1/3  tbsp peri peri, 1/3 tbsp oregano, chilli flakes, garam masala and crushed black pepper and 1 tbsp of ginger garlic paste to curd and mix it well
• Put the veggies in this mix for 15 - 20 minutes and grill them on a non stick grill pan with very less oil

This mix gives a tangy spicy flavor to the veggies

I had used red and yellow bell peppers, broccoli, paneer, onion, tomato, cabbage

Happy Eating :) 

Bhindi and Capsicum Tawa Masala

So it was another Sunday last week and yet another day to try something elaborate (not much thought this time). 

Digged into my Refrigerator and found some left over bhindi and capsicum so thought of making a tawa masala with them. 

Time for the ingredients:

(these ingredients would suffice for a dish for 2 people)

Bhindi 
Capsicum
One big and one small onion
One tomato
Ginger 1.5 inch 
9-10 big cloves of garlic 
One big chilli    
Turmeric
Salt
Red chilli powder
Amchoor powder
Garam Masala 
Chaat masala 
Chicken masala (optional)
Cumin seeds 
Oil 
Small Bay Leaf

Recipe:

• Finely grind ginder and garlic with mortar and pestle 
• Julian half of big onion and separate each layer of rest of the onion
• Finely chop small onion and tomatoes 
• Cut bhindi, capsicum and green chilli into medium pieces
• Heat the oil in a pan 
• Once hot, add cumin seeds and bay leaf
• Add ginger garlic paste and a spoon of water to the pan
• Add finely chopped and Julian onions
• Once almost translucent, add tomatoes and seperated layers of onions to it 
• Take salt, red chilli powder, chaat masala, chicken masala, amchoor, turmeric powder, garam masala in a bowl and mix it well with some water and add it into the pan(take extra chaat masala, chicken masala red chilli and garam masala if you like chatpata and spicy)
• Close the lid and let it cook on low flame
• In the mean time, heat very little oil in a non stick pan and cook bhindi and capsicum  in it
• Once the masala is done, add fried bhindi and capsicum to it

Your Tawa Masala is ready to serve

Happy Eating :)

Baigan Fry

A favorite dish that I make very often is from the Bengali menu - Begun Bhaja or what you may know as Baigan Fry. 

It is very easy and very tasty.  Takes just few minutes to prepare. 


Ingredients:

Big brinjal 
Turmeric powder
Red chilli powder 
Salt to taste 
Oil
Khus Khus 

Recipe:

• Cut Brinjal into 1/2 inch circles and cover them properly with turmeric, chilli powder and salt
• Take a shallow non stick pan and heat 1tbspn oil 
• Add  brinjal slices to the pan (do not put everything together. Fry 3-4 slices at a time depending on the width of your pan). Flip the slices after a minute and cover pan with a lid. 
• Within 3-4 minutes your slices will be soft. At this point add generous amount of khus khus to each slice and flip the khus khus side to the pan base for khus khus to cook. Let it cook for a minute and take it out  
• Repeat this for the rest of the slices 

Begun Bhaja goes well with almost everything. 

You can sprinkle chat masala on it if you like chat pata flavor

Happy Eating :) 

Haleem by Pista House Chaar Minaar

The world famous Chaar Minaar stands tall amidst Ramzan festivities in Hyderabad. 

For people who don't know much about this city, let me tell you there is no other festival celebrated like the way Hyderabad celebrates Ramzan.  

Chaar Minaar is the old Hyderabad city which is the center of Ramzan proceedings. The markets in old city are open all night glittering in the joy of festival. 

People from all over the city pour in to Chaar Minaar to enjoy not only the lights and the markets but to also try hands on Hyderabad's world famous Ramzaan special 'Haleem'.

Let me start with a brief history of this world famous dish. 

History: 

Haleem originated in the middle east and is prepared and enjoyed across India, Pakistan, Iran, Turkey,Middle east, central Asia and Bangaladesh.This dish is popularly prepared during Ramzan and Muharram. 

Haleem is made of wheat, barley, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.

Although a high-calorie dish, Haleem is full of nutrition as the whole wheat, barley, lentils and meat combined together form an excellent source of fiber and protein.

Haleem at Pista House, Chaar Minaar, Hyderabad

 This picture is of the Pista House in the heart of the city. This is the original restaurant which has hundreds of outlets across the city. But Haleem at the original outlet in Chaar Minaar is unparalleled.

This picture has been taken at mid - night can you can see the crowd. 

The Haleem

                   

Hyderabad boasts of its Haleem. Hearing so mush about the dish I finally land up at Pista House to try it myself. 

5 minutes into the order, my hot steaming fragrant Haleem is placed on my plate. Served in an Irani bone china bowl, I see a thick paste richly seasoned with crispy fried onions and garlic tadka in very generous amount of ghee. When served they also add freshly diced mint, coriander and few slice of lime to it. 

A dig into the dish and my mouth is full of riot of flavors. First thing that you notice will be the consistency of Haleem and then the garlic onion tadka mix with rest of the dish. 

Its a hide and seek game with chicken or mutton pieces when you have Haleem. they are put in small pieces with and without bone. which adds a bit of surprise element to the dish. 

It is important that you do not forget to add in some lemon drops to your dish before you eat it. 

I portion of Haleem is more than enough for one person as it is a very heavy and rish dish. 

I give Pista House Chaar Minaar Haleem 10 on 10 for this sumptuous Haleem!!

Happy Eating :)

  

Stir fried vegetables in Teriyaki and Peri Peri sauce

Finally I am back from a good break and its time to post another recipe. So here you go with a very easy and simple recipe thats comes out really well.

Ingredients:

Extra Virgin Olive Oil

Teriyaki Sauce

Peri Peri Sauce

Salt for seasoning

Crushed black pepper

Mushrooms

Broccoli

Carrots

Bell peppers

Baby Corns

Onion

Paneer

Rice/ noodles (optional)

*You can add your choice of vegetables to it

Recipe:

1. Cut all the vegetables not too thin not to thick
2. Boil the rice/ noodles in a pan
3. Blanch all the chopped vegetables
4. Heat extra virgin olive oil in a pan and stir fry blanched vegetables. (use less oil here as the vegetables are blanched and we just want the oil to add gloss and flavour to the dish and bind everything together)
5. Add boiled rice/ noodles, salt and crushes black pepper to it
6. Baste the dish by adding 2-3 tbspn of Teriyaki Sauce and a tinge of Peri Peri sauce

This dish tastes good only when served hot

Hope you enjoy the dish

Happy Eating :)

Thai Red Curry Paste

Hi People, 

Weekend again, and I want to bring a twist in my usual curry. Well what better than adding a pinch of Thai base to my Indian curry. 

Sharing with you today, a simple Thai Red Curry Paste recipe

Here you go ..

Ingredients:

• Byadgi Dried Red Chillies  (15) / Kashmiri Chillies (15)/ Regular Dry Red Chillies (7)
• 1 stalk of Lemongrass 
• peel of 1 regular lime
• hand full of coriander leaves 
• 1 inch pealed ginger
• 1/2 pealed red onion
• 6 cloves of pealed garlic 
• 2 tbsp of lime juice 
• 1/2 tbsp white peppercorn powder
• Salt for seasoning 

Recipe: 

• Soak byadgi or kashmiri dried red chillies in 1/2 cup hot water for 20 minutes. If using regular dried red chillies, remove the seeds before soaking to reduce the spiciness. After 15 -20 minutes drain water and keep the chillies aside
• Prepare lemongrass- cut & discard the root. Peel the outermost layer & chop them into discs
• Peel the outermost rind of a lime. Take care not to peel the white layer underneath the skin, as that will make the curry bitter. We want only the outer thin green layer
• Now take everything into a blender add 3-4 tbsp water and blend until fine

Your Thai red curry paste is ready for use 

You can add it to hot oil and add some coconut milk and vegetables/ chicken/ meat to make a sumptious thai curry 

Hope you enjoy it!! 

Happy Eating :)

Supreme Court on Samosa

Well Foodies - Samosa lovers in Pakistan are in for a surprise.

People in Pakistan will have to shell out a little more to relish their favorite savoury.

For more details, you can read the article from the link below:

http://www.ndtv.com/article/world/the-humble-samosa-in-pakistan-gets-supreme-court-verdict-247749?pfrom=home-otherstories

Mutton Dakbangala

Yuuummmmmmmmmmmm is simply the word for this dish.


Bringing to you Mutton Dakbangla.
This is one dish that gets princly treatment in any Bengali menues of the world.


Drenched in the pride of its richness and flavcours, this dish and its inventor truely deserves an applaud.


 Time for the recipe ...


Serves 4 - 5 people

Ingredients:

500 grm mutton (10 pieces)

50 grm ginger paste

40 grm garlic paste

75 grm onion paste

20 grm green chilli paste

100 grm curd - well beaten

10 grm black pepper

 2-3 bay leaves

2-3 grm garam masala powder

2 grm turmeric powder

3-4 grm cumin powder

3-4 grm coriander powder

10 grm each red and green chilli paste

6 boiled eggs

1 tbsp sugar

2 tbsp  Kitchen King masala

Whole garam masala

Refined oil

Salt to taste

Recipe:

1. Heat generous amount of refined oil in a deep kadai, add whole garam masala, bay leaves, onion paste and fry till the onion is brown
2. Add ginger-garlic paste, green and red chilli paste and fry for a minute 
3. Add the mutton pieces, cook for a while and add the curd that has been well-beaten
4. Simmer for 5 minutes, add all the masala (salt, turmeric powder, cumin powder, coriander powder, 1tbspn sugar, 2 tbsp kitchen king masala, garam masala)  put two cups of water and bring to a boil (15-20 minutes). After this is done set this aside
5. Fry the boiled eggs in a separate utensil till golden brown
6. Heat a little oil in yet another utensil, add the mutton preparation, sprinkle garam masala powder, chopped coriander leaves and simmer for 5 minutes. Top with the golden eggs and serve.

Serve it hot with Luchi (bengali puri made of maida) or steamed rice

Hope you enjoy it!!

Happy Eating :)

Manju'z Kitchen.: Split bengal gram fritters/ Chana dal vadas.

Manju'z Kitchen.: Split bengal gram fritters/ Chana dal vadas.: Hello my dear buddies. I hope you all are doing great. So, finally monsoon has arrived in my lovely Nasik city! Its cool here with lovely sm...

Crispy Fried Chicken

                

Its Sunday again!!

The most awaited day of the week needs that special treatment and you need to pamper yourself to gear up for another hectic week again.

Bring to you another easy to make yumm recipe for non veg lovers - Crispy Fried Chicken.

Here you go ....

Ingredients:

Chicken pieces (8 - legs, wings and thighs - all with bone)

2 cups of Flour

Corn Flakes in good quantity (I have taken plain corn flakes)

2 cups of Butter milk

2 eggs

Salt and crushed black pepper for seasoning

Marination:

For marination, prick chicken with a fork or knife. Take butter milk in a container and add chicken into it.

Keep it in the refrigerator for 15 - 20 minutes

Recipe:

Add salt and crushed black pepper to corn flakes keep it in a plate

Take flour in another plate

Take beaten eggs in a bowl

Take a deep frying pan, add generous amount of oil to fry heat it till hot enough 

After marination, take each chicken piece and cover it properly with flour, then dip it in beaten eggs and then finally cover it properly with corn flakes

Now add the chicken pieces into the hot oil

Fry until golden brown

Serve it hot with tomato sauce, mustard sauce, or a cheezy dip

Hope you enjoy it

Happy Eating :)

Dhaniya Chutney

Folks,

Sharing my late grandfather's favourite Dhaniya Chutney recipe. This chutney is for those who enjoy garlic and chilies  -

Ingredients:

One bundle of fresh Dhaniya leaves (properly washed)

5-6 Green chilies (based on spice level you want)

8-10 Peeled thick garlic cloves. Take 15-18 cloves of garlic if it is thin and small

Salt and amchoor powder for seasoning

Recipe:

In a mixture take the coriander leaves, chilies, cloves of peeled garlic, salt to taste and amchoor powder

Add very little water (only to bind the mixture well)

Mix it well till it becomes into a fine mixture

This chutney goes best with Garam Garam ghee ke parathe

Hope you enjoy it too

Happy Eating :)

Ek Garam Chaai ki Pyali aur thodi si barsaat ho jaaye!!

Finally the monsoons arrive!!

The dark messengers of hapiness bring along cold breeze and beautiful skies!!

It is a season of joys, a season that makes us embrace life, and what other way to enjoy the rains than with a yummilicious hot steaming cup of tea.

Tea - A very simple recipe, a simple beverage, yet the most important part of any Indian household. Sharing today a recipe of my best friend's mum- in - law.

Ingredients

Recipe:

•  Take 1.5 cups of water in a pot (1.5 cup for 2 people)
• Add tulsi leaves, peppercorns, cloves, cardamoms, and peeled and crushed ginger
• Add sugar to taste (advised 1.5 tbsp)
• Cover the lid and keep until boil
• Add 3/4 cup milk and 2 tbsp tea and leave until the colour turns brown and comes to boil
• Filter it and enjoy your steaming cup of tea in your balcony with rains 

Have a Happy Tea :)

Crispy French Fries - Deliciously addictive

Hi,

Here I come again!!

Bringing to you one of the most loved recipes across the world; the king of all foods  - 'French Fries'.

Before I jump to the recipe, unlike my usual, let me share the secret of the origin of its name. The name French Fries basically symbolizes deep fried potatoes. 

To know more details about French Fries, you can visit http://en.wikipedia.org/wiki/French_fries

Ingredients:

Oil for deep frying

Julienne cut potatoes (4 potatoes to serve 2 people)

Water

Salt for seasoning

Recipe:

For 2 people julienne cut 4 big potatoes

Boil the water in a pot. Once it comes to boil, put the flame off, add julienne potatoes into it and cover the lid. Leave it for 5 minutes

Drain the water and pat dry the potatoes

Heat the oil. Once hot enough, half fry julienne potatoes and take them out

Put them in water again and take out immediately

Pat dry and deep fry the fries again till golden yellow

Season the fries with salt to taste

You can serve them hot with chutny, tomato sauce, mustard sauce, herb dips, cheese dips, etc.

Happy Eating :)