Oven Baked Potato Wedges with Cheese and Herbs

Now who would not love some potato wedges, except for the ones on diet. I love french fries from McDonalds and Potato Wedges from KFC. Every time I visit one of these fast food restaurants I do not miss a regular in my order.

Baking is recently been added to my culinary skills and I am a newbie in this area as I am still exploring and experimenting.

I tried baking cauliflower, potato cubes, broccoli and the outcome was different with each of these vegetables based on the spices I used. I am going to try the above dishes once again with different temperate and cooking time. But Potato wedges came out so well. I have the list of ingredients I used to season but you are free to experiment with what you have in your kitchen counter.

Ingredients:

1. Potatoes long medium size - 2
2. olive oil - 2 tbl spn
3. Maida (all purpose flour) - 3 tbl spn
4. Corn Starch - 1 tb spn (optional)
5. Parmesan Cheese - 3 - 4 tb.spn
6. Chili powder - 2 t.spn
7. Pepper powder - 1/2 t.spn
8. Garlic powder - 1 t.spn
9. Onion Powder - 1 t.spn (optional)
10. Dry herbs (Parsley, Rosemary, basil) - 1 tb.spn
11. Salt to taste
12. Fresh herbs (Parsely, Rosemary, basil) - finally chopped.

Preparation:

1. Preheat oven to 200°C
2. Wash and clean potatoes to remove dirt, as we would cook with skin. Scrape any dirt if found. Cut the potatoes length wise like wedges and place in a large mixing bowl.
3. Add the oil to the cut potatoes and mix well so that the potatoes get coated with the oil.
4. In another bowl mix ingredients listed under 3 to 11 and mix well.
5. Add these mixed seasoning to the oil coated potatoes and toss well, you may also use your hand to mix.
6. In a baking tray lined with parchment or aluminum foil, arrange the potatoes with the skin part facing down.
7. Sprinkle the fresh herbs on top and bake for 30 - 40 minutes or until it's crispy from outside and soft inside.

Note:

• You can arrange potatoes in circle or row depending on the kind of tray you have. I have arranged them closely yet got it cooked. I had to turn some potatoes facing down in between.
• I used only 2 basil leaves with couple of tiny sprigs of rosemary and parsley each.
• You may use Parmesan / Mozzarella or any other cheese you have. Even powdered cheese work
• Now the baking time, I got mine done at 35 minutes in convection. Keep checking after 25 minutes and increase the time as desired.

Tomato Lemonade

Lemon Juice also known as Lemonade is all time favourite for many. I tried blending this with other fruits and vegetables guess what !!! The results are remarkable. Tomato lemonade is easy to make and do not need any fancy ingredients.

Ingredients:

1. Ripe tomatoes - 2 large or cherry tomatoes.
2. Lemon
3. Mint leaves - 10 - 15
4. Sugar as needed
5. Chaat masala - as needed (optional)

Preparation:

1. Cut tomatoes and remove the seed portion, chop finally.
2. Extract juice from the lemon, use 1 lemon for 500 ml of juice.
3. In a blender add all ingredients and blend to make a coarse paste, then add water blend well.
4. Strain the juice using a sieve. Blend the left over with more water if needed.

Enjoy the drink with ice or you may refrigerate and serve chilled. 

Homemade Lemon Cupcake muffins

I am a huge fan of muffins and lemon poppy seeds muffins are one of my favorite. Unfortunately I couldn't get the black poppy seeds here in India. I tried making it without poppy seeds it turned out awesome. I am sure you would enjoy making this as well as the muffins. I tried the icing for the first time in my life. I loved making the butter cream icing and it did take some time in the hand mixer to prepare it. The outcome was sweet but not the actual icing on the cupcake. I couldn't stop tasting the icing as it was all lemony.

 I tried several nozzles and practiced on some cupcakes the results weren't great though as my hands weren't steady. My friends suggested I practice a few times and I would get it right; so rightly said I haven't lost hope.

Below are the ingredients and the recipe.

Ingredients:

1. All purpose flour - 1 cup
2. Baking Powder - 1 t.spn
3. Baking Soda - 1 t.spn
4. Salt - 1/4 tspn
5. Softened Butter - 1/3 cup
6. Regular Sugar - 3/4 cup. If prefer medium sweetness use 1/2 cup
7. Eggs - 2
8. Lemon Extract - 1 t.spn
9. Vanilla Extract - 1 t.spn
10. Lemon Zest - 1 tbl spn
11. Milk - 1/2 cup
12. Lemon Juice - 3 t.spn

Preparation:

1. Preheat Oven to 180°C. 
2. Sift ingredients 1 - 4 in a bowl keep aside
3. In a large mixing bowl add butter and sugar. Mix well until it becomes light and fluffy. I used a hand mixer.
4. Add the eggs one by one while mixing. once it's incorporated well with mixture add lemon zest, vanilla extract and lemon extract mix well.
5. Then add the dry ingredients in 3 parts and mix well. First add 1/3 of flour mixture and blend well, pour in 1/3 of milk & blend followed by 1 t.spn lemon juice. Repeat the same procedure for rest of the flour.
6. Transfer to muffin tins and bake for 15 - 20 minutes. The timing vary based on the type of oven and the quantity. I got mine baked in 17 minutes in convection (6 muffin tray)

Each mouthful taste lemon. Your house would smell fabulous when they are getting baked. You can decorate these cupcakes with colorful icing. Happy baking !!!!

Quick & Simple Zucchini Pasta Noodles blended with Indian spices

Zucchini is one of the low calorie vegetable isl loaded with nutrients. This is eaten in throughout the world and now available in Indian markets as well. Although we might find this only in supermarket stores.

I do not prefer eating this raw like cucumber but grill / bake or stir fry. This is another simple easy dish with little preparation time and cook time. It would be super easy if you have a slicer like I have. Although you could slice them using a knife it would eat a lot of time and the strands would not be uniform in shape and size. I have demonstrated the outcome with and without slicer for your understanding. Let's look into the recipe. 

Ingredients:

1. Zucchini - sliced like noodle threads
2. Seasoning of your choice . I have used (crushed pepper, garlic parsely powder, granulated chicken bouillon, chili flakes)
3. Minced Garlic from 4 - 5 medium pods
4. Grated Parmesan cheese or powder
5. Salt to taste
6. Olive oil to stir fry - 2 t.spn or as needed.

Preparation:

1. Place the sliced zucchini in a colander, sprinkle salt and mix well. Let it sit for about 15 to 30 minutes. The excess water would drain off.
2. Bring a pot of water to boil and turn off the heat. Blanch the zucchini in this water for about a minute. Immediately transfer to ice cold water to stop the cooking process. Drain and set aside.
3. Heat oil in a large pan and saute the garlic for few seconds. Add in all seasoning saute well. Mix the zucchini threads toss. Do not saute too much.
4. Garnish with grated cheese and other greens like cilantro/ coriander leaves / parsley if you like.

Enjoy this noodles pasta while hot. 

Note:

- You may try curry powder seasoning instead of light spices

- You could also toss in grilled chicken pieces of cooked shrimp or cherry tomatoes 

- Just experiment with what you like and which ever works better for you.

Breakfast Muffins with eggs & greens

Hello once again!

Adding to my baking experience here I present a easy breakfast muffin recipe. I was inspired by the videos about savory muffins. Besides some of friends was kind enough to appreciate me for this and they absolutely loved it. I hope you enjoy making it.

I have used some onions, green bell peppers (capsicum) and cherry tomatoes as that's all I had in my kitchen. My next recipe would have lot more in it which I would be posting soon. In fact I already prepared :). Be free about using your own veggies such as spinach, corn, broccoli etc.

Ingredients:

1. Wheat Flour 1 cup
2. Plain Flour 1 Cup
3. Baking powder 1 tbsp
4. Salt 1/4 t.spn
5. Sugar 1/2 cup or less as desired
6. Yogurt 1 cup
7. Eggs - 2
8. Melted Butter - 1/4 cup
9. Cheddar Cheese - about 1/2 cup or more as preferred
10. Veggies of your choice
11. Boiled Eggs 4
12. Spring onion - finally chopped (optional)
13. Parsley / coriander leaves - finally chopped (optional)

Preparation:

1. Prepare the vegetable. Chop them and stir fry in a skillet with few drops of oil for about 2 minutes in low heat. Ensure the vegetables do not cook completely or become soggy.
2. Grate the cheese and chop the eggs in small pieces and set aside.
3. Mix the dry ingredients of muffin from 1-5 in bowl. Mix well.
4. In another bowl beat the eggs, add butter and yogurt mix well. 
5. Add in the flour mixture in 3 parts and mix well. The batter would be slightly thick
6. Mix the veggies, egg pieces and cheese. Fold in well slowly.
7. Transfer to muffin tin and bake at 190 degree C preheated oven for 25 to 30 minutes.

Notes:

• Use all the ingredients at room temperate for e.g eggs, yogurt, butter etc.
• Do not use plain curd as the consistency is runny with more moisture. Try to use set curd instead. In worst case use half of plain curd from the recipe's ingredient measurement.
• You may use regular cheese if you do not have cheddar cheese.
• The baking time slight varies based on your oven. It could be a few minutes up or down, keep an eye on your muffins while they are in the oven.

Sundal vadai / Chickpeas -chana vada from boiled leftover chickpeas

My Mother likes to have boiled chick peas for break fast which we call as Sundal in TamilNadu. We do this with both varities of Bengal Gram (Black and white). Well here is the story of me trying out this dish. My mother soaked a handful more of chana overnight for next day breakfast. I ended up boiling all of it, but left about a cup of chana in the fridge. Ever since I have been thinking of something different over the usual curry called 'Chole Masala'. I thought of making small pakoras then came to a conclusion with two options Vada first if it fails would make yummy pakoras out of it. I didn't want to waste the boiled chana as well.

And Bingo !!! It was a hit, workers and mum liked it. Here is the recipe for you guys you can alter some ingredients and play with it.

Ingredients:

1. Boiled Chickpeas (Grind in blender to form a coarse paste)
2. Finely chopped green chili as required
3. Medium size onion chopped
4. Finely chopped coriander leaves a bunch
5. Chopped Curry leaves (Optional)
6. Rice flour - 2 tbl spn (optional)
7. Besan (kadalai maavu) or wheat flour - 1/4 cup or as needed. Used as binding agent
8. Ground ginger - 1 tb spn
9. Asafoetida - 1 t.spn
10. Salt to taste
11. Coarsely powdered fennel seeds - 1/4 tb.spn (Perum jeeragam)
12. Oil for frying.

You may use your own spice powder as well.

Preparation:

1. In a bowl add ingredients and mix well with hand. Taste for seasoning and add salt or spices if needed.
2. Try to make small balls and check if the mixture binds well. It should, in case it doesnt add little besan or wheat flour.
3. Make small balls and press them flat to form vada shape, ensure it's thin and flat unlike regular vadai
4. Heat oil in a kadai fry the vada in medium low heat until they are brown.
5. Enjoy this with evening tea.

Note:

• Do not fry in high heat, as it would be under cooked.
• Instead of spices I have used you may grind a course powder with little red chili, coriander seeds, fennel seeds.
• You can also add little boiled & mashed potatoes to this mixture for added flavour.

Crispy Carrot fry with Indian Spices

I tried Beetroot fry recently and applied the same technique on carrot and it did turn out be a good dish for rice. Continue reading the recipe if you would like to know the secret. For Beetroot Fry Recipe Click here

Ingredients:

1. Carrots sliced using a cutter as shown in picture
2. Slit green chili - 1 or 2
3.  Bunch of curry leaves
4. Cumin seed – 1 tspn or more as per the quantity of carrots
5. Pepper powder – 1 tspn
6. Chaat masala – a pinch or more as per taste
7. Chili Flakes - optional
8. Oil for frying
9. Salt to taste

Preparation: (Prepare this dish in low heat)

1. Heat oil in a large pan or kadai, add cumin seeds.
2. When the cumin seeds change color add slit chili and carrot.
3. Sprinkle salt and all masala items as described. Let them fry for a minute or two. do not Cover.
4. Give a toss or saute so that carrots gets fried on both sides.
5. Check seasoning, sprinkle very little water if required. ONLY if required. 
6. Cook until it turns crispy but tender at each bite.

Enjoy this with sambar/rasam rice. When the recipe is done, curry leaves and chili would have turned crispy.

Ensure the carrot slices are paper thin. 

You might want to cook 200 gm/250 gm for more than 2 servings.

Lemony Garlic Shrimp Spaghetti Pasta with Herbs

This is a quick and easy pasta recipe if you are in for spicy hot Shrimps pasta filled with Lemon flavors. I am sorry but don't ask me for calories am bad at it, I just try a dish eat and relish.

You can experiment with the herbs of your choice and angel hair pasta too.

Ingredients (2 Servings)

1. Spaghetti Pasta as per servings. 
2. Shrimps cleaned and deveined - atleast 150 gms or 10 to 15 medium size shrimps
3. 10 - 15 garlic pods - finely chopped
4. Lemon juice from 1/2 lemon
5. Lemon zest / rind from one lemon
6. Chili Flakes as needed
7. White wine 2 tb.spn (optional)
8. Olive oil 3 - 4 tb spn
9. Herbs of your choice fresh or dried (Parsley, Rosemary, Thyme)
10. Grated Parmesan cheese for garnish
11. Salt / pepper to taste

Preparation

1. Boil pasta as per the instruction in the packet. While the pasta is half done prepare the sauce, we do not want to drain and let the pasta dry for long. 
2. In a Fry pan or wok heat the oil in lowest flame
3. Saute garlic, chili flakes for few seconds and add in the shrimp. Do not over cook. Turn the shrimps and cook on the other side we just need the color to change.
4. Immediately add lemon juice, zest/rind, wine and salt. Give a nice toss. Let them sit for 30 seconds. Add little Pasta boiled water as well.
5. Transfer the cooked pasta and mix well. Sprinkle all herbs 
6. Serve with grated cheese 

Notes:

• You may use mozzarella or other cheese you have
• Do not over cook or under cook the pasta. Keep checking once it reaches the cooking time as per the instruction
• I have used garlic parsley powder and other dried herbs. Do not use too much little pinches of each herb is sufficient. 

Raw Banana Fry / Plantain Fry with Indian spices

This is a quick and easy dish with only few ingredients. In traditional south Indian dish it would be chopped in small pieces and made as sabji/poriyal/thoran with grated coconut.  In this recipe we have the banana in thin slices, soaked in lemon water to prevent discoloring.

Ingredients:

1. Medium sized raw plantain 2 – Slice thinly as in picture. I used Peyan variety
2. Slit green chili – 1
3. A bunch of curry leaves
4. Asofoetida – 1 t.spn
5. Cumin seed – 1 tb.spn
6. Chili Flakes – 1 tb.spn
7. Turmeric Powder – ½ tspn
8. Chaat masala – ¼ tspn
9. Oil for frying
10. Salt to taste

Preparation (Entire recipe prepared in low heat)

1. Heat oil in a large pan or kadai, add Cumin seeds and saute
2. When the cumin releases its flavor add green chili, asofoetida and curry leaves; saute for few seconds. Then add in the turmeric powder and mix well.
3. Add raw banana slices sprinkle salt and let them fry for 2 – 3 minutes. Toss well in between.  
4. Add red chili flakes, chaat masala powder; saute everything. Sprinkle little water if needed.
5. Cover and cook in lowest heat for about 2 minutes.

Enjoy this with sambar/rasam rice.

Crispy Beetroot Fry

This is a quick and easy dish with only few ingredients. This is slightly different from the regular poriyal.

Ingredients:

1. Beetroot – Slice thinly as in picture
2. Slit green chili – as required. 
3. A bunch of curry leaves
4. Mustard seed for tempering
5. Cumin seed – 1 tspn or more as per the quantity of beetroot
6. Pepper powder – 1 tspn
7. Chaat masala – ¼ tspn
8. Oil for frying
9. Salt to taste

Preparation (Entire recipe prepared in low heat)

1. Heat oil in a large pan or kadai, add mustard seeds.
2. When the mustard seed splutter add cumin, chili and curry leaves saute for few seconds.
3. Add beetroot sprinkle salt and let them fry for a minute or two. 
4. Add pepper and chaat masala powder saute everything. Do not cover.
5. Check seasoning, sprinkle very little water if required. ONLY if required. 
6. Cook until it turns crispy but tender at each bite.

Enjoy this with sambar/rasam rice. When the recipe is done, curry leaves and chili would have turned crispy.

Coconut Milk Rasam / Thengai paal rasam without tomato

This awesome recipe was shared by one of my friends from School, and her name is Khalida. I would like to thank her for this. I remember my grandma and mom making a modified version of this without coconut milk when I was a kid. Not sure if it is prepared outside Kanyakumari Villages. They use to burn red chili and soak them in stone ground chutney water, add tamarind and salt to have with rice along with thuvaiyal (Chamanthi). Let me get into this recipe from my friend.

Ensure you use small onion and red chili both burnt as shown in picture. I burnt them on my gas stove top. Use thick coconut milk diluted in little water as we would not be using water for this curry. Remember we do not need tomato or other masala in this curry. I would soon post tomato rasam with coconut milk. Just can't wait to try.

Ingredients:

1. Burnt Shallots 3 - 4
2. Burnt Red Chili 1 or 2 as per your taste
3. 2 large garlic pods or 3 - 4 small pods
4. Small piece of ginger
5. Cumin + Black pepper about 1 tb.spn
6. Little Tamarind to make juice, 
7. Coconut milk 1 1/2 cups
8. Salt to Taste
9. Oil , mustard, curry leaves for tempering. 
10. Coriander leaves for garnishing - optional

Preparation:

1. Grind ingredients listed under 1 to 5 to a coarse paste without water. you may simply crush them using a mortar - Refer to pictures here.
2. In a small pan heat oil and prepare the tempering in medium heat. 
3. Add in the crushed spices saute for a minute in low heat.
4. Add tamarind juice and salt as required bring to a boil.
5. Mix in the coconut milk giving a nice stir. Switch off the flame after 30 seconds.
6. Garnish with coriander leaves. 

Enjoy with steamed rice. If you need little more rasam add coconut milk. Prefer not to add water as the dish would lose it's real flavor.

Let me know how you liked it. Did you eat an additional handful of rice :) ????

Once again thanks to Khalida. 

Mango Muffin / Mango Cupcake with pulp and mango slices

Another muffin recipe that I experimented with juicy mangoes, and applauded by all. It's been a while since I actually made the muffins, just didn't find time to write it down. This recipe calls for mango lovers with plenty of mango slices and pulp.

Ingredients (Approx makes 24 muffins)

1. Butter 1/2 cup room temp (No need to melt)
2. Regular Sugar - 3/4 cup
3. Egg 1
4. Vanilla Extract - 1/2 t.spn
5. Mango Extract - 1 t.spn (Optional)
6. Milk or Yogurt - 3/4 Cup (Room temp)
7. Flour - 2 cups
8. Baking soda - 1 t.spn
9. Baking Powder - 2 tb.spn
10. Mango Puree - 1 Cup
11. Mango slices - small pieces 1 cup

I used a hand mixer to prepare the batter. To prepare mango puree simply blend the mango slices in a blender until you get a smooth paste. Do not add water or milk. Ensure all ingredients are in room temperature including egg.

Sift the flour and mix in the baking powder and Baking soda. You may use a whisker to mix these dry ingredients and set aside.

Preparation:

1. Beat the butter in the mixer for about 10 - 20 seconds
2. Add in the sugar, beat for 2 - 3 min on medium speed
3. Add egg, vanilla & mango extract mix for couple of minutes
4. Add milk and mix for about a minute, followed by the mango pulp beat for 30 seconds.
5. Finally add the flour mixture and mix well to form the muffin batter. You may add very little milk if required if you find the batter too thick, although it would not be necessary.

The big task transferring to muffin mould. Some options here. 

 - You may simply transfer the batter to muffin mould and begin baking if you do not have more mangoes

- Add all the chopped mango slices into batter mix lightly and then fill the muffin mould

- Fill the mould half way through place mango pieces and cover again with little batter. 

You may do any of the above. Preheat the oven to 180 degree Celsius and bake for 13 - 16 minutes if you are using a 6 muffin  holder/tray. If you are using 12/24 in one shot the baking time would vary slightly. 

Check your muffins after 13 minutes inserting a tooth pick in the middle and ensure it comes out clean. Else bake for additional 1 or 2 minutes depending on your oven. 

Bake them in batches if you have smaller tray like mine, do not refrigerate the batter.

I baked mine in convection microwave oven. Happy baking !! I can't wait to try this again with a different combination.

Walnut Coffee Cake Muffin

Ever since I discovered this new chore called baking it has only pushed me more into it, with the urge of doing something every other day needless to say it does not just end with regular cake. I would like to thank few friends who inspired me to get acquainted with this new genre of cooking. So let's get into this.

Who would not love a muffin with fresh aromatic coffee. I would live with a muffin and a mug of steaming coffee for breakfast. This is one such muffin. This muffin has little bit of chocolate coffee flavours with walnuts in each bite.

We would need to divide the recipe as three parts as muffin batter, coffee/cocoa layering, crown/topping.

Ingredients for Batter(12 muffins):

1. Eggs 4
2. Flour 2 cup
3. Melted Butter - 6 tb.spn
4. Oil 3/4 cup
5. Water - 1/2 cup
6. Baking powder - 2 tb.spn
7. Salt to taste
8. Regular sugar - 3/4 cup
9. Walnuts chopped in small pieces - 1/2 cup or as desired.

For Layering

1.  Instant Coffee - 1 tb.spn
2. Cocoa - 2 tb spn
3. Sugar - 3 tb.spn

For Crown

1. Flour 1/2 cup
2. Brown sugar 4 tb spn
3. Cinnamon powder 1/4 t.spn
4. Baking powder 1/4 t.spn
5. Melted butter 4 tb.spn

Preparation:

1. Sift flour, add baking powder, salt mix thoroughly and set aside. 
2. In a large bowl break in eggs, add oil, butter, sugar and water. Whisk until sugar dissolves. No need to use hand mixer.
3. Add in the flour in 3 parts and keep mixing. Finally add the nuts and fold in gently . Keep aside.
4. In a small bowl add all ingredients for layering and mix together, set aside.
5. In another bowl mix all dry ingredients, add sugar and butter mix and set aside.
6. Preheat oven to 180 C 
7. In greased muffin mould, pour one scoop of batter then dust a thin layer of coffee mix, swirl with a knife to form a texture , fill with more muffin batter close to rim. Top with the crown mixture with hand. Repeat this to fill all muffin mould.
8. Bake for 17 - 20 minutes until it's done. 
9. Remove from oven, let it sit outside for 5 minutes. Remove from mould and cool on rack.

Note:

 - Ensure the butter is cooled to room temperature

- Eggs should be used at room temperature

- You make bake in batches if your muffin tray can do only 6 at once

- You may also add other dry fruits / nuts of your choice