Chilli Potato Fingers

One of the most popular dishes in Indian-Chinese cuisine is the Chilli Potato. I call it Chilli Potato Fingers because I use the French fries cutter to make the fingers. This way I can have uniform size of the vegetable and I can effortlessly cut large number of potatoes in no time. It also helps in cooking the vegetable uniformly. It is a very popular party dish and sometimes when I am in a hurry, I use the frozen fries to make it.

Ingredients:

5 large potatoes (I have used Idaho)
Dry corn flour to dust the potatoes
Canola oil to deep fry
1 cup green bell pepper julliens
1/2 cup spring onions, finely sliced
4 tbsp canola oil

For the sauce, mix in a bowl:

3 tbsp vinegar
2 tbsp soy sauce
2 tbsp tomato paste
1 tbsp Sriracha sauce(red chili sauce)
1 tsp red chilli powder
1 tsp raw brown sugar
1/2 tsp pepper powder
Salt to taste

To be finely chopped

1 full bulb of garlic
3-4 green chillies
3" ginger
1/2 cup coriander leaves.

Method:

1. Peel and wash the potatoes and cut it into fingers. Dry the washed potato fingers and coat well with dry cornflour powder.
2. Heat oil and deep fry the dusted potato fingers till it is golden brown. Drain on a kitchen towel.

3. Heat a wok on high flame and add canola oil. Fry the chopped ginger-garlic-green chillies for a minute.

4. Now add the sliced bell pepper and the spring onions. Fry for a couple of minutes.

5. Add the prepared sauce and fry for a minute. Add 1/2 cup water and bring to a boil.
6. Add the potato fingers and mix well. Garnish with coriander leaves.

7. Enjoy with fried rice or noodles or just as an appetizer.

Kachori Subzi

Kachori Subzi

I love cooking. This is my first blog and as you all will see I am very new to expressing my mind. Please bear with me and allow me to start my blog with my first recipe. I chose this to be my first recipe because it is very popular with my family and friends. It is a complete meal and brings a smile on my kids' face. So here it goes:

Serves 4

Ingredients for kachori:

1 cup aata (whole wheat flour)

1 cup suji

1/4 tsp kalonji

1/2 tsp red chilli powder

2 generous pinches of hing (more or less to liking)

1/2 tsp salt or to taste 

2 tsp oil

Method:

Mix all the ingredients in a bowl. Add enough water to make a soft dough. Let the dough rest while you make the subzi.

Ingredients for subzi:

4 large boiled potatoes

1 tbsp canola oil

1 tsp panch phoran

1/2 tsp hing

2 tbsp pounded ginger green chili paste

1 tbsp kasuri methi

1/2 tsp haldi

1 tsp coriander powder

1/2 tsp red chili powder

A pinch of rock salt,

1/2 tsp amchur powder

A pinch of garam masala.

Salt to taste

2 tbsp finely chopped coriander leaves

Method:

1. Peel and chop the potatoes into large chunks. Mash 2 chunks.

2. Heat oil in a wok. Add panch phoran, when it crackles add the hing, kasuri methi and ginger chilli paste. Cook for a minute.

3. Add haldi, coriander powder and red chilli powder, cook for a minute.

4. Add the potatoes and mix well frying for a few minutes. Add 2 cups of water and bring to a boil.

5. Add amchur, garam masala and salt. Simmer for 10- 15 minutes till the gravy Is a little thickish.

6. Garnish with coriander leaves

To proceed: 

Heat 2 cups oil in a wok. Knead the dough for a minute and make 1" round balls. Roll into 4" circles using a little oil. Deep fry the kachoris till they are a nice golden brown.. 

Serve with the subzi, onion raita, a piece of lime and green chilli pickle.

Hope you enjoy!