Honey Chilly Potatoes

This one is a contribution of my dear sister... :) ... who is also an excellent cook... wonder what happened to my genes! ;) LOL

Ingredients:

Potatoes (of course!) - 1 kg (?!!! ... well it is not my recipe, so allllll Credit goes to my shishter! ;) )

(this is for 10 people supposedly or for people with a verrrrry healthy appetite!)

Honey - 3-4 tbsp

Chilly flakes - acc to taste (helpful advice: avoid adding spoonfulls! ;) )

Salt - acc to taste (same advice applies here as well!)

Oil - for frying purposes (she says you should have an idea how much this should be!!! I don't!!! Good luck with this recipe!!!)

Recipe:

Step 1: Dice the potatoes into 1x1 inch cubes and fry them till they turn golden brown.

Step 2: Take them out and put them on a kitchen tissue to get rid of excess oil.

Step 3: Mix honey, chilly flakes and salt in ze (zis iz ze german tinge... :D ) potatoes.

Step 4: Garnish it with coriander and eat your fill before serving it, coz very little gets left for you afterwards... this observation is based on my personal experience... can vouch for it! :(

All ze best! ;)

Lauki (Ghiya) ka Chheelan

Ok, here's another one... specially for Namita, who requested me to add this next and for Sukriti, who keeps on asking me, if she needs to buy bottle gourd for me, so that I get this dish cooked!!! :D and of course for everyone else, who loves it... :)

Lauki ka Chheelan

Ingredients:
Bottle gourd (lauki) - 1 kg
Gram flour (besan) - 2 tbsp
Red Chilly Powder (laal mirch) - 1 tsp
Asafoetida (heeng) - 1 pinch
Cumin seeds (jeera) - 1/2 tsp
Turmeric powder (haldi) - 1/4 tsp
Oil - 2 tbsp

Recipe:

Peel the bottle gourds with a knife, not with a peeler, because the peel has to be thicker than usual for this dish. (You can prepare the bottle gourds as well...that will be another dish, for this one, you only need the peel.) Cut the peel in small pieces, to be precise, 0.5cm x 1 cm (the width can vary, but the length should not be more than o.5 cm! Wow, what precision! :D ) Boil it and strain it as much as possible.

Roast gram flour till it's light brown and keep it aside.

Heat oil in a pan and add asafoetida, cumin seeds, turmeric powder, the boiled and strained peel and add the roasted gram flour to it. Now add salt and chilly powder and let it cook on a low flame for about 10 minutes.

Voíla, the Chheelan is ready! Enjoy! :)

Kali Gaajar ki Kaanji - A winter speciality :)

So finally am inspired to blog! ;) All thanks to ma ! :)

She's a great cook (and a great sport as one can see in the photo! :D) and I don't want her recipes to be lost. As far as I am concerned, I've been a less than frequent guest in the kitchen! So am crossing my fingers and jotting down the recipe... All the best! :)

Here's her recipe for

Kali Gaajar ki Kaanji:

Ingredients:


Black/Purple Carrots - 0.5 kg
Mustard Oil - 1 tbsp
Canola / Mustard Seeds (rai/ sarson) - 50 gm
Turmeric powder (haldi) - 1 tsp
Red Chilly Powder (laal mirch) - 3-4 tsp
Salt - 10 tsp
Water - 5.5 l



Recipe:

Peel the carrots, wash them and cut them in small pieces (to be precise: 1x4 cm). Blanch the pieces for about 5 minutes and then add canola/mustard seeds, chilly powder, salt, turmeric and 1 tbsp mustard oil. Once the mixture cools down, put it in a glass jar and keep it in the sun for 4-5 days.

Taste and see if you've succeeded! ;)


Happy cooking! :)))