CRISPY HONEY CHILLI POTATOES

Want to try something different with your usual fries? This recipe is going to be the best thing you’ve tried. I’m not saying is all so simple, I’m saying this dish is worth it! Pair it up with anything and it still tastes bomb.

So, this recipe has two stages. First we make the crispy potato – the secret behind it is to fry it twice, with different marinates. And then we toss the crispy potatoes in the honey chilli sauce.

Yields : 3 servings
Preparation time : 15 Minutes
Cook time : 25 Minutes
Total time : 40 – 45 Minutes

Ingredients :

CRISPY POTATO:
Potato – 4 (Peeled, sliced)
Vegetable oil – For frying

1st coating:
Chilli powder – 2 Teaspoon
Ginger Garlic Paste – 1 Teaspoon
Chilli sauce – 1 Teaspoon
Cornflour – 2 1/2 Tablespoon
All purpose flour – 2 1/2 Tablespoon
Salt – 1 Teaspoon

2nd coating:
Cornflour – 2 1/2 Tablespoon
All purpose flour – 2 1/2 Tablespoon
Water – 1/4 cup

Sauce:
Sesame oil – 2 Tablespoon
Garlic – 3 cloves (finely chopped)
Red chilli flakes – 2 Tablespoon (Depends on how spicy you want it)
White sesame seeds – 2 Tablespoon
Vinegar – 1 Teaspoon
Soy sauce – 1 Teaspoon
Tomato Ketchup – 1 Teaspoon
Honey – 1 tablespoon (Can add more depends on how sweet you want it)
Chilli paste (or sauce) – 1 Tablespoon
Water + cornflour (slurry) – 1/4 cup + 1 Teaspoon
Toasted sesame seeds – 1 Teaspoon (Garnish)

INSTRUCTIONS:

  1. Wash and peel the potatoes before slicing them into fries.
  2. In a bowl add all the ingredients of the first coating and mix well. Add the sliced potatoes into the bowl and coat well.
  3. Heat oil in a pan. One the oil is well heated, add the potatoes one by one into the pan (one by one because it prevents potatoes from sticking to the pan as well as each other).
  4. Once the fries are half cooked, take them out and keep them in a tissue. (This takes out the excess oil).
  5. In the same bowl used for the first coating, add all the ingredients for the second coating. Next, take the half cooked potatoes and dip them into this coat before frying them again, one by one till the pan is fully covered. (Frying potatoes twice, makes it crispier) Remove the potatoes once fully cooked and keep it on tissues to soak the excess oil.
  6. Now we go on to make the honey chilli sauce. In a pan heat oil on a medium low flame. add the finely chopped garlic. Let it fry till its golden brown, then add the chilli flakes. after 2 minutes, add the sesame seeds and mix for a minute.
  7. In a small bowl, add vinegar, soy sauce, chilli sauce, tomato ketchup and honey, mix them together and add it in the pan. Increase the flame to high now.
  8. Make the slurry and pour it in when the sauces start to boil. The sauces will start thickening up. That it when you have to add the potatoes.
  9. Let the potatoes be coated with the sauce and then remove it from the heat.
  10. Garnish with toasted white sesame seeds. Pair it with either a fried rice, or a spicy noodle dish. Yum!

I hope you like these super crunchy and crispy honey chilli potato.
Stay Tuned for more!

LOADED FRIES

Fried, loaded with sausage, cheese and sauces makes a superb snack to binge on while either watching a movie or while having a few drinks. This recipe can be either made with homemade fries or with frozen ones. In this recipe, I’m going to show you how to make fries and then load them with some goodness.

Yields – 2
Preparation time – 15 Minutes
Cook time – 15 Minutes
Total time – 30 Minutes

Ingredients:

For home made fries:
Potato – 5 (Large)
Oil – For deep frying
Salt and Pepper – As per taste

For the spice :
Cooking oil – 2 Tablespoon
Onion – 1 (finely chopped)
Tomato – 1 (finely chopped)
Chilli – 3 (sliced)
Cumin powder – 1/2 Tablespoon
Chilli Powder – 1/2 Tablespoon
Garam Masala powder – 1/4 Tablespoon
Chicken sausages – 5 (Large, sliced and cooked)

Sauces:
Mustard sauce – 1 Tablespoon
Mayo – 1 Tablespoon
Sriracha Sauce – 1 Tablespoon

  1. Home-made potato fries: Peel the potatoes. Slice the potatoes in the shape of fries.
    Cover them in water for 10 minutes with a pinch of salt. Drain the water before frying.
    – Heat oil in a deep pan. Once the oil is heated, add the sliced potato one by one until the pan is fully covered (Adding the potato one by one, doesn’t let the potato stick to either the pan or each other)
    – Once the fries are partially cooked, take them out and let them cool for a while before frying them again. (Double frying makes the fries crispier).
    – Once the fries are double fried, keep them on tissue to absorb the excess oil and then add salt and pepper depending on your preference.
  2. The spice:
    -In a pan or a skillet, heat oil.
    -Add the chopped onions and let it become lightly brown before adding the chopped tomatoes and chilli.
    – Add all the three powders and mix and let it be on a medium flame till the tomatoes are cooked.
    -Once the tomatoes are soft and fully cooked add the cooked potato fries (Can also use frozen, just fry them before adding.)
    – Mix the potato thoroughly so that the spice is evenly spread.
  3. Plate the mixed fries separately in two plates.
  4. Add the sliced and cooked sausages on top.
  5. In a bowl, add the two sauces and a little water and mix it thoroughly.
  6. Drizzle the sauce on top of the fries and add a little garnishing.
  7. Make sure, these overloaded fries are eaten hot.

I hope you guys like this recipe.
Stay tuned for more!

POTATO NACHOS WITH SALSA AND CHICKEN

Potato as nachos have got be something everyone has to try out! A home made nachos recipe is the best idea I had today morning and it turned put perfectly.

Yields : 2
Preparation time : 10 Minutes
Cook time : 25 Minutes
Total time : 35 Minutes

Ingredients :

Peeled Potatoes – 3
Chilli Powder – 1/4 Teaspoon
Salt – 1/4 Teaspoon
Pepper – 1/4 Teaspoon
Olive oil – 1/2 Tablespoon
Tomato – 2
Onion – 1
Garlic – 3 cloves
Chilli – 2
Lime juice – 1 lime
Coriander – 1/4 Tablespoon
Salt
Pepper
Cheese – 1 Cup
Cooked Chicken – 1 Breast

  1. Peel three potatoes. Thinly slice them.

2. In a bowl, add chilli powder, salt and pepper. Add olive oil and toss the sliced potatoes in it.

3. Shallow fry the potatoes in a grilled pan or a normal pan on medium heat for 10 minutes and flip and cook for another 10 minutes. Cook till it becomes crispy.

4. While the potatoes are cooking we’ll make the salsa. Add the chopped tomatoes, chopped onions, chilli, garlic, lime juice and coriander into the blender. At one second intervals, blend. Pour the salsa in the bowl and garnish with coriander.

5. Place the cooked potatoes in the bottom.

6. Next, add the cooked chicken breast. (you could marinate it however you want)

7. Top it with the cheese blend and microwave it for 45 seconds, till the cheese is fully melted.

8. Once the cheese is melted. Top the dish off with the made salsa.

Do try it out and let me know!
Stay tuned for more.

POTATO GNOCCHI WITH CREAMY PESTO

Two of the best things coming together as one dish? YES. Potato as pasta with a creamy sauce with a pesto base. Absolutely worth all the work!

This recipe is a bit long as there is quite a lot of preparation that needs to be done before cooking. Also, I decided to make it fully vegetarian and having very few ingredients. Let’s get into it!

Yields for : 3 individuals
Preparation time : 45 Minutes to 1 hour
Cooking time : 20 Minutes
Total Time : 1 hour 30 Minutes

Ingredients:

Potato – 4 (Medium sized)
Flour – 2 Cups
Butter – 2 Tablespoon
Salt – 1 Teaspoon
Heavy cream – 1 Cup
Milk – 1/4 Cup
Pesto Sauce – 2 Tablespoons
Chilli flakes – 1 Tablespoon (optional)

POTATO GNOCCHI:

  1. We’re going to start of by making the gnocchi.
  2. Boil water in a deep vessel and add the potatoes (either with peel or without, as per choice). Boil the potatoes till a fork can easily go through it. Once cooked, remove from heat and drain the water.
  3. Keep your ingredients ready while the potatoes are cooling off.

4. Once the potatoes are slightly cooled. Mash them up leaving no chunks. Make sure the mashed potatoes are smooth. This is very important, the smoother the mashed potatoes, the dough will be smoother and softer.

5. Add the butter and 1 1/2 cups of flour and mix it with the potatoes. Knead it and form a smooth dough. Make sure the dough is firm and not wet. Add more flour if needed.

6. Cut the dough into 4 pieces. Further cut each piece of the dough into two. You will have 8 balls of dough. We will be shaping them in two different ways.

7. Roll each ball into a long rope, one inch thick.

8. Slice the rope into 1/2 inch squares and keep it aside on the floured surface.

9. Shaping the gnocchi:
i. Place a fork on the surface (backwards) and slide a gnocchi square from the base to the tip with a slight press.
ii. Take a square and press it slightly with the tip of your finger.

Rolled over a fork
Shaped with a finger

10. Cooking the gnocchi: Boil water in a deep vessel and put the gnocchi in batches. Remove them when they start surfacing on top (this means they’re cooked). And strain the excess water.

11. Making the creamy pesto: In a pan, add the cream and the milk and let it slightly boil.
12. Add the pesto and a little bit if salt (as per required). Mix it and let it boil slightly. If you want it to be thinner add in the boiled pasta water.
13. Once the pesto has mixed completely with the cream, add the gnocchi and mix.
14. Keep it on a medium low heat for 5 minutes.
15. Top it off with chilli flakes or extra cheese.

I know this recipe demands a lot of work but a simple potato is turned into something so fancy and amazingly versatile. If you don’t have pesto, you could toss the cooked gnocchi into butter and garlic and let the sides crisp for a while.

You can mix it up and try it with different sauces and condiments.

Let me know if you tried this!
Stay tuned for more.

McMuffin

McMuffin from Mcdonalds is one thing I have been craving during this pandemic. Since eating from out is at a higher risk right now, I decided to make it at home. If you have a few leftover English muffins this is a super simple and quick breakfast, perfect if you’re low on time.

Yields: 4
Preparation time: 15 Minutes
Cook time: 15 Minutes
Total time: 30 Minutes

Ingredients:
English Muffins – 4
Minced chicken – 1 (breast)
Chilli powder – 1/4 Teaspoon
Turmeric Powder – 1/4 Teaspoon
Salt- 1/2 Teaspoon
Pepper – 1/2 Teaspoon
Egg (Chicken Patty) – 1
Flour – 1 cup
Cheese slices – 4
Egg – 4
Mayo/Butter- 2 Tablespoon

  1. Add chilli powder, turmeric powder, salt, pepper, egg and flour to the minced chicken.
  2. Shape them into 4 patty’s (1 inch each), and keep it in the refrigerator to chill.
  3. Cut the English Muffins into two halfs and toast them. Once toasted, spread the butter or mayo.
  4. Take out the patty from the refrigerator and fry them on a skillet until the sides are nice and brown. Keep it for 5-7 minutes and then flip onto the other side and keep it for the same time.
  5. While cooking on the other side, add the cheese slice onto the patty and let it melt.
  6. Once, the cheese has melted, take out the patty and place it on top of the muffin.

7. Next, on a heated pan break the eggs and cook up a sunny side up. Cook it for two minutes before removing it from the pan and placing it on top of the cheese.
8. Cover the egg with the other side of the cut muffin.

This recipe, is not the exact replica of a Mcdonalds Mcmuffin, it is my recipe of it. I love a little spice in my breakfast and that’s why I added chilli.

Try it out and let me know.
Stay tuned for me!

EGGS BENEDICT

A breakfast dish I’m very much found of. It has a lot of elements which may seem very tedious but the end result is worth it. Just the aesthetic look of this dish will make you drool.

So, Eggs Benedict has 4 elements. You could obviously play around with it and make it your version but for now lets learn how to make a basic eggs Benedict.

Yields : 2
Preparation time: 10 Minutes
Cooking time : 15 Minutes
Total time : 25 Minutes

Ingredients:
English muffin – 2 slices
Mayo – 1 Tablespoon
Egg ( for poaching) – 2
Salami/ Ham slices – 4
Egg yolk – 2
Lemon juice – 1 Tablespoon
Salt – 1 teaspoon
Chilli powder – 1 pinch
Butter (melted) – 1/2 cup

I’ll be taking y’all through the recipe layer by layer just the way we’re going to serve it.

1. Take two slices of an English muffin – https://raocancook.in/2020/07/23/breakfast-english-muffins/ (how to make english muffins). Toast the inner side of the muffin for 5 mins on the pan and then smear the mayo on the toasted side.

2. Next, we cook the Salami or the Ham. I usually just heat them on the pan, but you could could put them in the over at 200 deg c for about 5 minutes. Lay the cooked meet on top of the muffin slices.

3. Poaching the eggs: This is the tough part of the whole recipe.
– Over a medium flame, heat a pot of water. With a wooden spoon, make a swirl in the water in the same direction.
– Quickly add one egg into the swirling water, cover and cook for around 3 minutes.
– Remove egg from water and set it aside, before assembling. (Keep it on the tissue so that the water is absorbed) (My second poached egg fell apart. Keep practicing.)

4. HOLLANDAISE SAUCE – Lastly, we’re going to make the creamy Hollandaise.
– Add the egg yolks in a blender and pulse a few seconds.
– Add the lemon juice, salt, chilli powder and run the blender.
– While the blender is running slowly add the melted butter and continue to blend until the mixture colour lightens.
– Assemble and pour the Hollandaise sauce on top of the poached eggs.
– Top it of which either, pepper or chives or parsley.


The creamy sauce gets all the elements together and creates a brilliant breakfast.

I hope you guys loved this recipe.
Stay tuned for more!

BREAKFAST ENGLISH MUFFINS

Bread is used widely for most of our breakfast dishes and I wanted to make a simple one that will be easy for you to make for a filling English breakfast. English muffins can be paired up various condiments and sides and be made into tasty and mouth smacking breakfasts. From Eggs Benedict to a McMuffin. It can also be paired with sweet toppings like jam and chocolate spreads.

Usually English Muffins are made 1 inch thick and are cut into before toasting them. I wanted to make them thinner and as muffin slices. Let’s get into it.

Yields : 6 (thick)
Preparation Time : 2 Hours
Cooking time : 15 Minutes
Total time : 2 Hours 15 mins

Ingredients :

All purpose flour : 2 cups
Active dry yeast: 1 teaspoon
Sugar: 1/2 Teaspoon
Salt : 1/2 Teaspoon
Milk : 1/2 cup
Butter : 2 Tablespoon
Water : 1/4 cup (lukewarm)

  1. Making the dough : Mix the yeast in the lukewarm water and let it dissolve for 10 minutes. (To know if the dry yeast is active, it should froth up and increase the volume of water.)
    – Add the salt, sugar, Milk and butter into the water and yeast solution and mix.
    -Now, slowly pour half the liquid ingredients into the flour and begin to knead.
    -Then add the remaining liquid into it and continue to knead until the dough is like a soft ball. Butter a bowl and place the dough inside and cover it with a cloth.
    -Let it rise for 1 hour 15 mins or until it has doubled in size.

2. Shaping the English Muffins : Lay the dough on a floured surface and roll it into a rectangle 1 inch thick.
– Cut the muffins using a ring or a glass and then transfer it into a floured plate.
– Cover with a cloth and let it rise for 30 minutes.

3. Cooking the muffin : Heat a pan on medium high heat.
– Add 1 tbsp of butter and then add two – three muffins at a time.
– Let the muffins cook until the bottom is nice and golden brown and then flip and let the other side cook.
– Transfer the cooked muffins into a cooling rack.

It takes exactly 2 hours and 15 minutes to make these muffins.


Storage:
These can be stored outside in an airtight container for 48 hours. And for long term use. Keep it in the freezer and let it thaw before using it.

Make sure you toast the muffins with butter or mayo (my favorite) before you eat it.

Yeast:
Active dry yeast: Needs to prove in water for 10 minutes before adding it into the flour
Instant dry yeast: Can directly be added into flour.

Dishes made with English Muffins:

EGGS BENEDICT WITH HOMEMADE MUFFINS
CHOCOLATE LAYERED ENGLISH MUFFINS

I hope this recipe is easy for you to understand and it helps you make a yummy dish.
Let me know what all dishes did you make with these English Muffins.
Stay tuned for more!

FLUFFY PANCAKES

I wanted to start of Breakfast week with something as classic as a pancake but wanted to add a little twist to it. So, I MADE IT FLUFFY!

The recipe I made was for two fluffy pancakes, which is filling enough for two people. If you have to make pancakes for more than two, then just keep increasing the ingredients with the additional number of pancakes. You’ll get it.

Yields : 2
Preparation time : 15 Minutes
Cook time : 20 Minutes (10 minutes each)
Total time : 35 Minutes

Ingredients :

All purpose flour – 2 cups
Baking Powder – 2 Tablespoon
Sugar – 2 Tablespoon
Butter – 1/2 cup Melted
Egg yolk – 1
Milk – 2 cups (Warm to touch)
Egg whites – 2
Maple syrup – to serve

  1. Take a large bowl, sift in the flour, baking powder and sugar. Once sifted, take a whisk and mix it all together.
  2. Take another bowl, mix the butter, egg yolk and milk. Make sure the milk is not hot, but at room temperature.
  3. In the third bowl, whisk the egg whites until its light and fluffy and has soft peaks.

4. Add the milk yolk mixture to the dry ingredients and fold it in with a spatula, till it is incorporated fully and there are no lumps.
5. Once the milk mixture has been incorporated, fold the whisked egg whites.
6. Heat a non stick deep bottom pan (7-8 inches) and add 1 and 1/2 cup of the batter into the heated pan and smooth out the top. Cover the pan and let it cook.
7. Make sure the pan is on low heat throughout. Cook thoroughly until a toothpick comes out clean when inserted in the center.
8. The bottom will be golden brown (see the picture).
9. Transfer the pancake to a plate and repeat with the remaining batter (1 1/2 cup at a time).
10. Serve with maple syrup.

Follow the three bowl method and it will be super simple to follow. Wait patiently for the pancake to cook. Make sure it is on a small flame and the pan is covered.

Note:
If you want to increase the number of pancakes follow the steps below:
– Flour, Baking powder, Sugar, Egg whites, Milk : depends on number of pancakes. If you’re making 4 pancakes, add 4 units of everything.
– Butter: Keep increasing half 1/4 cup for each pancake.
– Egg yolk:for 2 pancakes – 1 egg yolk, for 3 pancakes – 2 egg yolks, and so on.

These pancakes are a little hardwork, but when they melt int your mouth, trust me it’ll be worth it.
I hope you enjoy this recipe.
Stay tuned for more!

CREAMY TUSCAN CHICKEN

Chicken, creamy goodness and rice. One of my favorite combinations. This dish is a simple and quick made one, and all you need is a skillet, some amazing Parmesan cheese and chicken.

Let’s get into it!

Yields : 4
Preparation time: 15 Minutes
Cook time: 20 Minutes
Total time: 35 Minutes

Ingredients:

Chicken (curry cut) – 1/2 kg
Salt (for the chicken) – 2 Teaspoons
Pepper (for the chicken) – 1 Teaspoon
Olive oil – 1 Tablespoon
Garlic – 4 Cloves (Finely chopped)
Onion – 1 Small (diced)
Tomato – 1 (diced)
Spinach – 2 cups
Heavy cream – 2 cups
Parmesan cheese – 1/2 cup (grated)
Dried herbs – 2 Teaspoon
Salt & pepper – as per taste , if required
White rice/ Cauliflower rice / Spaghetti – to serve

  1. Heat the oil in a skillet or a pan over medium low heat and place the seasoned chicken and cook for 20 mins till it is golden brown on all sides. Flip the chicken half way and turn it to the other side.
  2. Remove the chicken and place it on a clean plate.
  3. Add the garlic and onion in the pan and let it cook in the chicken fat. Keep stirring till the onion is translucent.
  4. Next, add the tomato and spinach and keep stirring till the spinach is wilted.
  5. Add the heavy cream and let it boil. At this stage, you can also add salt and pepper if required.
  6. Add the cheese and 1 teaspoon of mixed dried herbs, stir till the sauce thickens.
  7. Place the chicken back into the pan and spoon the sauce on top of the chicken.
  8. Garnish with 1 teaspoon of Mixed dried herbs, and serve with white rice, cauliflower rice or Spaghetti.

I saw this recipe first on the tasty website and I immediately knew that I had to make a similar version of it.

Try it out and let me know!
Stay tuned for more.

MEDITERRANEAN CHICKEN WITH SUN DRIED TOMATO

Recently, I was on this low carb diet and wanted a change from all the healthy salads (also yummy) that i was munching on. I was looking up at a few healthy pins when i found a recipe curated by Kevin curry (fit men cook) and decided to tweak it a little and make it the way i want to.

This recipe is super easy, super duper yum and the best part – IT IS LOW CARB!

Since it was a low carb meal, I decided to pair it up with cauliflower rice. But, my dad loved it with white rice, so try it out and let me know in the comments below.

Yields: 4
Preparation time : 10 mins
Cook time: 20 mins
Total time: 30 mins

Ingredients:

Chicken thighs or legs – 4
Sea salt – 1 teaspoon
Black pepper – 1/2 teaspoon
Olive oil – 1 table spoon
Garlic – 3 cloves (minced)
dried herbs – 3 Tablespoon
Vegetable broth – 1/2 cup
Sun dried tomato – 1/3 cup (chopped)
Coconut milk – 1 cup (or heavy cream – doesn’t make it low carb)
Coriander – 2 Tablespoon
Steamed Cauliflower rice – For serving

  1. Season the chicken on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  2. Heat the olive oil in a pan over high heat and add the chicken when the pan is hot.
  3. Sear the chicken for 3-5 minutes. Remove the chicken and transfer it onto a plate.
  4. On a medium low heat, add the mixed herbs and saute for 2-3 minutes till they are fragrant.
  5. Add the vegetable broth, sun dried tomatoes and coconut milk. Season with the remaining salt and pepper, simmer and cook for 1-2 minutes.
  6. Return the chicken to the pan and let it nestle into the sauce.
  7. Transfer the pan into a preheated oven at 180 degrees C, for 15 minutes until the chicken is cooked through.
  8. Remove from the oven and let it sit for 5 minutes till it is cooled.
  9. Garnish with coriander.
  10. Serve with steamed Cauliflower rice.


If you prefer the gravy to be a little thicker, let it boil on the gas for another minute or so before putting it into the over.

This is my version of Kevin Curry’s dish. I hope you find this tasty.
Stay tuned for more!