Potato Fritters recipes

Ingredients

Oil 2 Cup (32 tbs) (As needed for deep frying)
Potatoes 2 Small , cut into thin slices
For the batter
Chickpea flour 1/2 Cup (8 tbs) (Besan)
Water 1/4 Cup (4 tbs) (As needed to make a batter)
The spices for the batter
Salt To Taste (1 Tsp)
Garam masala 1/2 Teaspoon
Red chili powder 1/2 Teaspoon (Optional)
Carom seeds 1/4 Teaspoon (Ajwain seeds)
Dry mango powder 1 Pinch (Amchur)
Black pepper powder 1/4 Teaspoon (Kali Mirch)

Directions

GETTING READY

1. In a mixing bowl, add chick pea flour. To this add all the spices and mix to combine well.

2. Gradually add water and mix to form a lump-free batter. Set aside.

MAKING

3. In a pan, heat oil for frying.

4. Coat the potato slices with the batter, and fry them in the hot oil in small batches.

5. When the potato fritters turn golden brown in color, remove them on a paper towel to drain the excess oil.

SERVING

6. Serve hot with tomato ketchup or with any chutney of your choice like mint chutney or tamarind chutney.

 

Best Japanese

 Kuri Kinton Recipe

What You’ll Need

  • 1 pound satsumaimo sweet potatoes, peeled and cut into 1/2 inch thick slices
  • 1 jar of kuri-no-kanroni (simmered sweet chestnuts in syrup), 8-12 pieces of chestnuts in syrup
  • 1 1/2 cup sugar
  • 1 tablespoon mirin
  • optional: 2 dried kuchinashi-no-mi (Cape jasmine seeds), cracked in half, and wrapped in a gauze cloth​

How to Make It

  1. Soak satsumaimo slices in water for about 15 minutes and drain.
  2. Put satsumaimo in a deep pot and pour enough water to cover them.
  3. If available, wrap crushed kuchinashi-no-mi in a sheet of gauze and put it in the pot.
  4. Bring it to a boil on high heat.
  5. Turn down the heat to medium and simmer until satsumaimo is softened.
  6. Drain and remove kuchinashi-no-mi.
  7. Put a strainer over a medium pan and mash boiled satsumaimo through the strainer with a spatula.
  1. Add sugar in mashed satsumaimo and stir well on low heat.
  2. Add about 1/4 cup of syrup and stir well.
  3. Further, add mirin and simmer until smooth.
  4. Add kuri chestnuts and cook until heated through.

Lunch Box Recipes You Can Try

Badam & Anjeer Salad

Ingredients
Spinach baby leaves – 3 cups
Almonds (blanched& peeled) – 1/2 cup
Anjeer (dry) – 8 nos
Tomato diced – 1 cup
Watermelon diced – 1 cup
Onions thinly sliced – 1/2 cup

For dressing
Olive oil – 4tbl spn
Tamarind paste – 2 tblspn
Salt – 1/2 tsp
Black salt – 1/2 tsp
Ginger powder – 1/2 tsp
Jeera bhunna – 2 tsp
Red chilly pwd – 1/2 tsp

Preparation
Soak anjeer overnight in water. Drain the water and cut into quarters. Mix anjeer with the rest of the veggies, fruits and sliced almonds.
For the dressing mix all the ingredients and whisk it. Pour over the salad and toss it. Serve immediately

Badam ki Nan Khatai

Ingredients
Butter (unsalted) – 250gms
Powdered sugar – 250 gms
Maida – 250gms
Baking powder – 1/2 tsp
Almonds (finely chopped) – 100gms
Cardamom pwd – 1/2 tsp

Preparation
Soften the butter and mix with the sugar. Mix vigorously and then gently fold in the maida, baking powder and cardamom powder.
Now fold in the chopped almonds. Work it to a dough. Now grease a baking tray and sprinkle some maida. On this tray make equal sized round balls of the dough.
Bake the nan khatai at a temp of 140c for 20-25mins. Take out of the oven. Allow to cool and store in an air tight jar.

Roasted Almond dip with Baked Namakpara

Ingredients

Ingredients for Almond Dip:
Almonds roasted & crushed – 1/2 cup
Tomato chopped – 1 cup
Garlic cloves – 2 no
Sprig Basil – 1 no
Lemon – 1/2 no
Salt – 1/2 tsp
Pepper – 1/2 tsp

Ingredients for Namak Para:
Refined flour – 250 g
Sugar – 10 g
Salt – 1 tsp
Olive oil – 20 ml
Water – 150 ml

Preparation

Method for the dip:
For the dip, place the tomatoes in a bowl
Crush and then chop the garlic, add to the tomatoes
Finely chop the basil sprig and add to tomatoes with rest of the ingredients
Refrigerate for a while

Method for the Namak Para:
Prepare dough with the above ingredients
Give it a rest for 10 minutes
Now roll out very thin sheet and bake it in a pre- heated oven at 200c for 10-12 minutes
Remove and break into pieces. Serve with the almond dip

Almond, Oranges and Roast Pumpkin salad

Ingredients
Pumpkin – 50 g
Fresh Orange – 50 g
Mixed Lettuce – 200 g
Almond Flakes – 50 g
Olive oil – 25 g
Honey – 10 g
Mustard – 10 g

Pineapple Cheesecake

What You’ll Need

  • 1/2 cup graham cracker crumbs
  • 2 teaspoons granulated sugar
  • 2 tablespoons melted butter
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners’ sugar, sifted
  • 1 can (20 ounces) crushed pineapple, well drained
  • 16 ounces whipped topping

How to Make It

In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter. Reserve 2 tablespoons of the crumbs in a small bowl and set aside. Press the remaining crumbs into the bottom of an 8 to 9-inch springform pan. Put the crust in the refrigerator to chill while you make the filling.

In a large bowl with an electric mixer, beat the cream cheese with the confectioners’ sugar until fluffy; add the crushed pineapple and blend well.

Fold the whipped topping into the pineapple mixture.

Spread the filling over the chilled crust and sprinkle with the reserved graham cracker crumbs; cover with plastic wrap and chill thoroughly before serving.

Makes 8 to 12 servings.

Tips and Variations

  • If you prefer a baked graham cracker crust, bake the crust in a preheated 350 F (180 C/Gas 4) oven for about 8 to 10 minutes. Chill before filling.
  • Add a 1 to 2 tablespoons of finely chopped pecans to the graham cracker bottom crust mixture.
  • Double the crust ingredients for a thicker bottom crust.