Butter Naan

Hello folks, this is going to be my first post after a long gap. This is a very special menu that is very close to my heart.This is my husband's favorite dish. Butter naan has become a very popular staple not just in north India, but also in the down south.The combination of Butter naan and Paneer Butter Masala leaves your taste buds longing for more.How about making a very healthy, egg less and an easy version of this popular dish at our home?? Yes, that's what I tried and it came out really well.This recipe has been picked and tried from Sailu's Kitchen and it was super successful and very soft.My husband was surprised and loved it. I would like to share this recipe and my learning here on trying this.

Serves : 8 naans

Ingredients

All purpose flour/maida- 2 Cups
Warm milk-1/2 cup
Curd/Yogurt-1/2 cup
Salt-1/4 tsp
Sugar-1 tsp
Baking Powder-3/4 tsp
Baking soda-1/4 tsp
Coriander/Mint/any green herb-Chopped(handful)
Sesame seeds-1 tsp(Black/White)
Oil-1 tsp
Melted Butter-1-2 tbsp

Method

1. Mix the flour,baking powder,baking soda and salt nicely.Sieve this to form an even mixture.

2. Keep adding sugar,milk and yogurt little by little to the above dry mixture and start kneading the dough.

3. Knead hard and evenly until it forms a soft dough, something very similar to a soft clay.

4. Apply some oil to the dough and cover it completely by a thin film of oil coating.

5. Cover the kneaded dough with a damp cloth and allow it to rest for 2 hours.

6. After 2 hours, gently knead the dough.You can feel that it is much softer.

7. Make small lemon sized balls from the dough.

8. Dust the rolling surface with flour and roll the ball to a slightly elongated shape.

9. Sprinkle few sesame seeds and few chopped coriander and again roll it so that they stick well to the dough surface.

10. Heat an iron tawa and once its hot, place the naan on the tawa and close it with a lid and cook for 40-45 sec on a high flame.

11. When you remove the lid, we can see that bubbles are formed on the naan.

12. Cook the other side directly on the flame by flipping the tawa directly.The heat should be spread evenly and brown spots start appearing indicating that the naan is being cooked.Do this only for few seconds, else will get burnt.Alternatively, instead of flipping the tawa, just flip the naan to the other side on the flame using tongs and follow the same above procedure.

13. Pour some melted butter on the naan generously and serve with the ever delightful combination of Paneer Butter Masala.

Notes,Tips & Add-On's

• Make sure both sides of the naan are cooked well by the indication of brown spots.They should not be burnt.
• The oil coating of the dough helps it from drying up and becoming hard.

Paneer Butter Masala

I am posting one of the most exotic dish that is very popular across India. This is one of the must items in menu card, be it any restaurants. The best pair for Butter Naan. I was planning to surprise my husband by making Butter naan and the best gravy that goes well with this is obviously Paneer Butter Masala.Though there are different methods of making this gravy, I wanted to know the authentic way of preparing it. This recipe is really what I wanted.This has been picked up from Samayal Samayal by Venkatesh Bhat. One can learn the professional way of cooking a dish from his video. I have bookmarked several of his recipes. Here am posting the most special one.

Serves:4

Ingredients

1. Paneer/Cottage Cheese-250 gms(Cubed)
2. Cashew nuts-2 tbsp
3. Banglore Tomatoes-4-5 (Medium Size)
4. Ginger Garlic Paste-2 tbsp
5. Bay leaf-2
6. Green Cardamom-3
7. Cinnamon stick-2
8. Kasuri Methi-1 tsp
9. Jeera/Cumin Powder- 1 tsp
10. Kashmiri Red chilli powder-2 tsp
11. Oil-4 tsp
12. Butter- 3 tbsp(Unsalted Cooking Butter)
13. Water-2 cups
14. Sugar- 1 tsp
15. Salt as needed

Garnishing

• Green Chili-1 (Slit)
• Fresh Cream- 1-2 tsp
• Kasuri Methi-1/2-1 tsp

Method

1. Take a pan,add water and bring the water to boiling point.

2. Add tomatoes,cashews,tsp of oil and some salt to the water,close the lid and cook for 5 mins.

3. After 5 mins, strain the concoction. Preserve the strained water as it will be used.

4. Blend the filtered-cooked tomatoes and cashews into a fine smooth paste.

5. Heat 3 tsp of oil in a pan. Add cardamom,cinnamon and bay leaf.Saute well.

6. Add ginger garlic paste to the above pan and saute nicely till the raw smell goes off.

7. Add the strained water to the above pan.

8. Add kashmiri chili powder to the above,mix everything nicely and allow it to boil.

9. Now, add the tomato cashew paste to the above pan and mix nicely.

10. Add sugar,needed salt and allow it to cook.

11. Add the butter and mix nicely.

12. Add some crushed kasuri methi leaves,jeera powder and allow it to cook on low flame.The consistency starts thickening.

13. Add the paneer cubes into the gravy and cook till the paneer becomes soft and covered in gravy sauce.

14. Garnish with fresh cream,some crushed kasuri methi and green chili.

15. Paneer Butter Masala is now ready to be served with any kind of indian flat bread.Goes well with Butter Naan.

Notes,Tips & Add-On's

• Sugar is added to give the dish the required sweetness and also a glaze texture.
• Butter can be added depending on your taste and calories required.More the butter, more creamy the dish is.

Vegan Broccoli Walnut Salad

There was a period where in I had to reduce my weight quickly so that I could get back to my dancing and shows. I was desperately looking out for a diet plan to shed, of course in a healthy way. I was introduced to this Diet plan through one of my dance friends and is called as Vegan Detox Diet. Unlike other diet plan where you quickly start gaining after you stop the diet, this was a healthy way of detoxifying your body,washing away all your toxins and letting your body flush all the unhealthy fat through proper intake. I will be writing a detailed separate post about this diet plan in my blog very soon and post the link here. Now, check out this highly nutria-Delicious which is highly protein packed and contains the goodness of all colored vegetables. You can have this as your snack or as a substitute for your mid-day meal.

Serves:2
Ingredients

1. Vegetables

• Broccoli - 4 florets
• Onion - 1 (sliced thinly) 
• Aubergine -1/4 cup (sliced thinly)
• Beans-1/4 cup (chopped)
• Bell peppers -1/4 cup (sliced thinly)

2. Walnuts-1/4 cup (chopped)
3. Extra Virgin Olive Oil-1/2 cup 
4. Garlic - 4 pods (minced finely)
5. Freshly ground pepper as required
6. Dried Parsley and Oregano - 2 tsp each
7. salt as required
8. Turmeric a pinch


Method

1. Boil the broccoli florets and beans together with a pinch of salt and turmeric separately till they are semi cooked. They should not be overcooked or become too soft.

2. In a pan, add virgin olive oil and saute garlic for a minute. Add onions and saute till they become translucent. Add aubergine and bell peppers and saute for a min till aubergine turns color and becomes semi cooked.

3. Now add the cooked florets and beans to above contents and saute for a min.

4. Add the chopped walnuts. 

5. Add the needed amount of salt, pepper,parsley and oregano for seasoning and toss it well.

6. Salad is ready to be munched :)

Bhaingan Bharta (Smoked Eggplant)

Another interesting gravy from the land of punjab.I personally don't like eggplant.I was quite skeptical about trying this and was afraid if I might not like the taste.Somehow, I wanted to try this and trust me, it was just amazing like any other curry bowls.I loved it. I had prepared this and taken to office. Everyone just loved it. I am now posting this recipe which goes very well with rice as well as phulka,rotis.

Serves:3

Ingredients

1. Eggplant-1 (Medium Sized or Big)
2. Cumin Seeds/Jeera- 2 tsp
3. Onion- 1 big or 2 small (chopped)
4. Capsicum - 1 small (chopped into medium size)
5. Tomatoes- 2 big or 3 small (chopped)
6. Garam Masala Powder- 2 tsp
7. Coriander powder - 2 tsp
8. Ginger Garlic Paste - 1 tbsp
9. Red Chili Powder-2 tsp
10. Turmeric Powder-1 tsp
11. Green Chili - 1 (slit lengthwise)
12. Salt to taste
13. Oil-2 tbsp

Garnishing

Coriander leaves-few

                                                                               

Method

1. Oil the eggplant fully and place it on a low flame. Refer the video attached.

2. Keep rotating the sides of the eggplant to ensure all the sides of the eggplant is nicely cooked and roasted.You get a nice smoky flavour when this process is happenning.

3. Once all the sides are roasted completely,allow it to cool down and then peel of the skin using hand.(You can cool the eggplant by immersing in water).

4. Roughly chop the eggplant as shown in the picture.

5. Heat oil in a pan,add jeera/cumin seeds.Once they crackle, add onions,capsicum and green chili and saute until onions turn transparent.

6. Now add tomato,ginger garlic paste and saute until the raw flavor of the ginger garlic goes off.

7. Add the chopped bhaingan/Eggplant to the above  pan and saute nicely. 

8. Add turmeric powder, red chili powder,coriander powder and garam masala powder. Mix nicely.

9. Close the pan and allow the gravy to cook nicely for about 10 mins on a low flame.By now, tomatoes would have mushed nicely and the bhaingan would also have got cooked nicely.

10. Garnish with coriander leaves and serve hot with Phulka.

Notes,Tips & Add-On's

• I have used capsicum for additional flavor and taste. Trust me, adding capsicum tastes great.
• Goes well even with rice- Personal Experience :)

Baby Corn & Capsicum Pulao

To all the capsicum and baby corn lovers out there. Here comes an interesting recipe.I had made this for pot luck at my office and it was widely appreciated.This is one easy crunchy and a colorful pulao that can be made specially when you are inviting guests!! The combination of roasted capsicum with mint topped with baby corn is sure to tingle your taste buds!!!

serves:2-3

Ingredients

1. Basmati Rice-1.5 cups
2. Baby Corns- 6-7 nos.(cut into thin disc shaped sizes)
3. Red/Yellow/Green Capsicum - 1/4 cup each (chopped)
4. Onion-2 medium sized (Cut length wise)
5. Mint Leaves-fistful (finely chopped)
6. Ginger garlic paste-1 tbsp
7. Green Chili-2 
8. Ghee-2 tsp
9. Salt to taste

Masala Ingredients

• Cloves-3
• Cinnamon stick-2
• Bay leaf-1
• Star anise-2
• Green Cardamom-3
• Black Cardamoms-2
• Fennel Seed-1 tsp
• Cumin Seeds - 1 tsp
• Mace/Japathri -2

Method

1. Rinse well and soak the Basmati rice for  30 minutes in water.

2. Heat ghee in a pan and add all masala ingredients into the pan. Saute for 2 mins on medium low flame.

3. Add onions , green chili and saute till the onions turn nice golden brown. Add ginger garlic paste and saute for another 1 min for the raw flavor to go off.

4. Add the sliced baby corns and chopped mint to the pan and saute for few mins.

5. Strain the soaked basmati rice and add it to the above pan.

6. Mix the rice along with the sauteed masala mixture.Ensure the rice is evenly mixed and covered with the masala mixture.

7. Now transfer the content of the pan to a vessel for pressure cooking.

10. Add salt to rice and cook the rice with 1:2 ratio of rice:water.

11. Now,heat the butter in a pan a and saute the chopped capsicum with a tsp of salt for about 1 -2 mins on a low flame.The capsicum should be crunchy.

12. Add the sauteed Capsicum to the cooked rice and mix gently.

13. The Baby corn-Capsicum pulao is now ready to be served with raitha or any other spicy accompaniments.

Baby Corn Manchurian

One of my favorite crispy dish from Indo-chinese cuisine.This is a very simple and easy to make recipe.You can serve it whenever you have unexpected guests at home.

Tastes best when used as an accompaniment for Veg Hakka Noodles and Veg. Fried Rice.

Serves: 2-3

Ingredients

1. Baby corn- 8-10 (chopped as shown in pic)
2. Oil for deep frying
3. Salt as needed

Batter Ingredients

1. Cornflour - 1/4 cup
2. Maida/All Purpose flour - 1/4 cup
3. Red Chili Powder - 1 tsp
4. Kashmiri Red Chili Powder - 1 tsp
5. Black pepper powder- 2 tsp
6. Salt needed

Manchurian Sauce

1. Garlic Pods-5-6 (Chopped finely)
2. Ginger- 1 inch (chopped finely)
3. Green Chilies-2 (chopped finely)
4. Soy Sauce - 2 tsp
5. Vinegar - 1 tsp (Rice vinegar or any)
6. Spring Onions-Finely chopped(Both leaf and the onion part)
7. Cornflour paste- 1 tbsp + 2 tbsp water
8. Tomato Ketchup- 1 tbsp
9. Red Chili Sauce - 1 tbsp
10. Pepper Powder - 2 tsp

Garnishing

Spring Onion leaves &  the spring Onions bulb- Chopped

Method

1. Mix the ingredients under batter with required amount of water.The batter should be of thick pouring consistency.

2. Chop the baby corns into medium sized length.Boil the cut Baby corns in water for 5 mins with a tsp of salt.Pat dry them.

3. Dip the Baby corns in the batter and coat them well with batter.

4. Deep fry the coated Baby corns in hot oil till the color turns light golden brown and keep it aside.

5. Heat some oil in a pan.Add spring onions and normal onion,garlic,ginger, chilies and saute till the onions turn transparent and the garlic turns light brown in color.

6. Add soy sauce,tomato sauce,vinegar and red chili sauce sauce and cook for about a minute.

7.  Add 1/4  cup water,salt,pepper powder and cook for another few minutes.Add cornflour paste for thickening and also to get a glaze saucy texture.

8. Add the fried  baby corns and saute well till they are coated completely with the sauce.

9. Add chopped spring onion leaves and serve hot.

Notes,Tips & Add-On's

1. Soy sauce already has salt and hence adjust the salt accordingly.
2. You can also garnish with normal onions and capsicum after sauteing them for a min with salt for additional add-on's.
3. Make sure the oil is hot before frying the baby corns,else the masala mixture may come off
4. Tomato ketchup can be adjusted according to the taste.

Two Colour Layered Vanilla Cake

Tried a 2 Color Layered Vanilla Cake with whipped cream frosting for the first time.It came out really well.The 3rd cake from the house of griha Bhojanam.

Veg Hakka Noodles

Hakka Noodles is one of the main dish from the chinese cuisine and a very frequent menu in any restaurant.This yummy noodles is very easy and simple to me.Lets explore the ching's secret!!!

INGREDIENTS

1. Hakka Noodles- 1 medium packet *I used Ching's Secret
2. Soy sauce-2 tsp
3. Sesame Oil/Olive Oil/Cooking Oil-2 tbsp
4. Keya Chinese Seasoning - 2 tsp (Optional)
5. Sugar- 1 tsp
6. Salt and pepper - as needed

Veggies Used

• Spring Onions-3-4 finely chopped(Onion Part)
• Carrot-1 (Thinly shredded)
• Beans-8-10 (finely chopped)
• Capsicum/Bell Pepper-1 (green,red or yellow cut in thin Julienne)
• Green Chilies-2-3 (slit lengthwise)
• Garlic-3 pods (finely chopped)
• Cabbage-1/4 Cup (shredded thinly)

Garnishing

Spring onion leaves-finely chopped

Method

1. Boil noodles as per package instructions and keep it aside.

2. Heat up oil in a pan and saute the chopped garlic pods.

3. Add all other vegetables along with sugar and stir fry them quickly on medium high flame.This should be done until the veggies are semi cooked yet crunchy.

4. Add boiled hakka noodles,add soya sauce,salt and pepper powder. 

5. Toss the noodles well until the noodles is mixed well with veggies,soy sauce,salt and pepper.

6. Garnish with spring onions and serve it hot.

Notes,Tips & Add-On's

1. The vegetables have to be stirred continuously on a high flame.Ensure they don't get burnt.
2. Soya sauce already contains salt and hence watch out on the salt added.
3. Sugar is added to balance the taste and retain the color for veggies.

Gobi Manchurian

This is one of the most important recipe from the Chinese Cuisine and always kid's favourite.Goes very well as a starter and also as a side dish.Tastes best when used as an accompaniment for Veg Hakka Noodles and Veg. Fried Rice. This recipe is very similar to my recipe Baby Corn Manchurian.

Serves: 2-3

Ingredients

1. Chopped Cauliflower - 10 florets 
2. Oil for deep frying
3. Salt as needed

Batter Ingredients

1. Cornflour - 1/4 cup
2. Maida/All Purpose flour - 1/4 cup
3. Red Chili Powder - 1 tsp
4. Kashmiri Red Chili Powder - 1 tsp
5. Black pepper powder- 2 tsp
6. Salt needed

Manchurian Sauce

1. Garlic Pods-5-6 (Chopped finely)
2. Ginger- 1 inch (chopped finely)
3. Green Chilies-2 (chopped finely)
4. Soy Sauce - 2 tsp
5. Vinegar - 1 tsp (Rice Vinegar or any vinegar)
6. Spring Onions-Finely chopped (Both leaf and the onion part)
7. Cornflour paste- 1 tbsp with 2 tbsp water
8. Tomato Ketchup- 1 tbsp
9. Red Chili Sauce - 1 tbsp
10. Pepper Powder - 2 tsp

Garnishing

Spring Onion leaves &  the spring Onions bulb- Chopped

Sauteing of vegetables in sauce

Adding fried Gobi and stir frying

Garnish with spring onions

Method

1. Mix the ingredients under batter with required amount of water.The batter should be of thick pouring consistency.

2. Boil the cut cauliflower in water for 2 mins with a tsp of salt.Pat dry them.

3. Dip the cauliflower in the batter and coat them well with batter.

4. Deep fry the coated cauliflower till the color turns light golden brown and keep it aside.

5. Heat some oil in a pan.Add spring onions,ginger,garlic,chilies and saute till the onions turn transparent and the garlic turns light brown in color.

6. Add soy sauce,tomato sauce,vinegar and red chili sauce sauce and cook for about a minute.

7.  Add 1/4  cup water,salt,pepper powder and cook for another few minutes.Add cornflour paste for thickening and also to get a glaze saucy texture.

8. Add the fried  cauliflower and saute well till they are coated completely with the sauce.

9. Add chopped spring onion leaves and serve hot.

Notes,Tips & Add-On's

1. While deep frying the florets,ensure the oil is at the right temperature and perfectly hot.If the oil is not hot, the florets will draw in more oil and it will become soggy.At the same time, too much heat can cause the florets to burn.
2. Soy sauce already has salt and hence adjust the salt accordingly.
3. You can also garnish with normal onions and capsicum after sauteing them with salt for a minute.

Pasta Arrabiata

Pasta is one of my most favorite and easy dish.Pasta Arrabiata is nothing but pasta cooked in red tomato sauce.This item is available @ Hotel Havens Sampoorna,Besant Nagar. That is were I tried this menu and it was quite exotic!!! This is my best and easy option when I don't have much time to prepare dinner.

Ingredients

1. Pasta -250 gms
2. Olive oil/Cooking Oil- 3 tbsp
3. Garlic- 3-4 pods(Chopped)
4. Onion chopped-1(Chopped)
5. Chilly flakes -1 tsp
6. Bangalore Tomatoes-3 (Blanched)
7. Salt as needed
8. Sugar- 1 tsp
9. Parsley- 1 tsp
10. Basil -1 tsp
11. Oregano- 1/2 tsp

                                                          

Method

1. Heat olive oil in a pan, add chopped garlic, chopped onion and saute till Onions are transparent.
2. Grind the Blanched tomatoes into a puree in a mixer and add it to the above pan.
3. Add chilly flakes and mix well and allow the tomatoes to get cooked well.
4. Add salt, sugar, pepper, parsley, basil, oregano and saute well.
5. Cook pasta till Al Dente.
6. Once the raw flavor of tomatoes goes off, add the cooked pasta to the above sauce and gently toss it.Ensure the pasta is fully covered with this tomato sauce.
7. Serve the pasta hot:)

Notes,Tips & Add-On's

1. Ensure you use tomatoes that are less sour.I used Bangalore tomatoes.
2. I used dried Parsley and basil.This is available at Nuts 'n' Spices and you can easily get hold of them.
3. Adjust chili flakes according to the spice needed.

Cashewnut / Kaju Pulao

Cashewnut Pulao is one of my favourites whenever I am at Hot Chips Restaurant.A mild aromatic pulao seasoned with roasted cashewnuts and ghee.This is a very simple yet delicious and rich pulao that can be done in a jiffy.The coconut milk adds to the rich taste and hence I have used it.

serves:3

Ingredients

1. Basmathi rice-1.5 cups
2. Cashew nuts-2 tbsp (chopped into medium size)
3. Onion - 1 big (thinly sliced lengthwise)
4. Coriander leaves-fistful
5. Green Chili-2
6. Coconut Milk- 3 cups (diluted - 2 cups milk with 1 cup water)
7. Ghee-1 tbsp
8. Ginger Garlic paste- 1 tbsp
9. Salt to taste

Masala Ingredients

1. Bay Leaf - 1 Medium or Big
2. Fennel Seeds - 1 tsp
3. Jeera/Cumin Seeds - 1 tsp
4. Cloves - 2-3
5. Green Cardamom- 3 
6. Black Cardamoms - 2 
7. Cinnamon - 1 inch stick
8. Star Anise - 2
9. Mace/Japathri -2

Method

1. Rinse well and soak Basmathi rice in water for about 30 mins.

2. In a pan, heat some ghee,add Bay leaf and saute for 2-3  mins.

3. Add cumin seeds and fennel seeds.After they crackle,add all other masala ingredients and saute for 2 mins on a low flame.

4.  Add Onions and green chili. Saute well until onions turns translucent. 

5. Add Ginger garlic paste and saute till the raw smell of garlic and ginger goes off.

6. Strain the soaked rice,some chopped coriander leaves and add it to the above pan.

7. Mix the rice well with masala and saute well.

8. Once the rice is mixed evenly and gently with the masala paste, remove the pan from the flame.

9. Transfer the rice to a pressure cooker,add salt and diluted coconut milk.

10. Cook the rice as mentioned here for 1:2 ratio.

11. Roast the cashew nuts in a tsp of ghee until they turn light brown in color.

12. Mix the roasted cashew nuts with cooked rice gently. 

13. Garnish with chopped coriander leaves and some roasted cashews and serve hot with spicy accompaniments. 

Notes,Tips & Add-On's

1. Instead of coriander,you can use mint or celery leaves.
2. Remove the bay leaf from rice before serving as it is used only for infusing aroma.

Spiced Cajun Potato Wedges

If you want to make an easy crispy quick bites for your guest, this is an apt choice. Potato wedges are a frequent menu in any of the Italian restaurants or pizza corners.This is an easy quick and simple recipe and can be made in no time. If you are planning for a quick and interesting starter, check out this recipe right away.
There are 2 methods listed here in the below post, one is baked method which consumes less oil. The other one is deep fry method. The deep fry method is a fool proof method and you get nice crispy potato wedges in a jiffy. People who don't have oven can use this method.The disadvantage is that it consumes more oil. On the other hand, baked wedges consumes less oil, but crispiness depends on each oven settings.Do try out both the methods and adopt whichever is convenient for you:):)

Serves: 2

Ingredients

1. Non starchy Potatoes-3 medium sized
2. Red Chili Flakes-1 tsp
3. Mixed Italian Seasoning -1 tsp
4. Pepper powder-1 tsp
5. Garlic-5 pods (minced finely)
6. Oil-3 tbsp (Olive oil or any other cooking Oil) - If used in oven
7. Cornflour - 2 tbsp (required if deep frying method used)
8. All purpose flour - 2 tbsp (required if deep frying method used)
9. Oil for deep frying
10. Salt to taste

Method 1- Bake using Convection Mode Oven

1. Wash the potatoes thoroughly.Cut them into wedges as shown in the picture without peeling the skin.

2. Par boil the chopped potatoes wedges in water for 2-3 mins with some salt.

3. Strain them,pat them with a dry towel and place them in a bowl.

5. Take oil in a bowl. Add the red chili flakes,pepper,salt, minced garlic,seasoning to the oil and mix well. Now, marinate the potato wedges with this mixture such that the potato wedges are covered nicely with the marination.

6. Spread these wedges on an oven safe tray.

7. Pre-Heat the oven for 200 degrees C.

8. Once the pre heat temperature is reached,place the tray inside the oven and bake them for 20-25 mins until the edges turn golden and crispy.

9. Once they are baked,pat them with dry tissue to remove excess oil.

10. Serve the hot potato wedges with sauce or any other Cheesy dip.

Notes,Tips & Add-On's

1. Boiling the potatoes initially helps in reducing the baking time and also makes the wedges crispier.
2. Since, we use baking technique, this consumes less oil.
3. Pre heat temperature varies from oven to oven.Hence,you need to study your oven settings.

Method 2 - Deep Fry Method

1. Wash the potatoes thoroughly.Cut them into wedges as shown in the picture without peeling the skin.

2. Par boil the chopped potatoes wedges in water for 2-3 mins with some salt in hot water.

3. Strain them,pat them with a dry towel

4. Take a mixing bowl, add cornflour, flour,salt , pepper,chili flakes,garlic pods and seasoning. Mix well.

5. Take a zip lock cover, add the above mixture and the par boiled wedges to it and shake well. Ensure the wedges are coated well with the mixture.

6. Freeze the zip lock for an hour.

7. After an hour,heat oil, when the oil is nice hot, add the frozen wedges one by one until they are fried completely and turn into nice golden brown color.

8. The wedges are nice crispy outside and soft inside. Serve them with hot piping sauce.

Notes,Tips & Add-On's

1. Since we are adding frozen potato wedges into oil, the oil might splutter. So exercise caution while frying.
2. Ensure the oil is hot before frying, else the wedges might absorb too much oil and may not turn crispy.
3. Adjust the heat of the oil as we do not want the potato wedges to be burnt either.