Air-Fryer Crispy Potatoes- A simple & elegant side dish with rice!!!

My friend (Subha), who is a great cook always makes these fried potatoes but not in air-fryer. She used to  saute the cubed potatoes in little oil till they turn golden and crispier. Ones, when I went to her house, I had it which reminded me of my mom's potatoes, who makes exactly like these. But whenever I tried making them at home, they would never turn out perfect. Either I had to add lots of oil as potatoes absorb oil or they got burnt. I used to think, the dish which doesn't take much time to make has become complicated for me.

Then one day I tried making them in air-fryer which doesn't require much oil and ta-da, they turned out perfect. I started making them frequently as my family loves the dish. Air-fryer does some kind of magic on potatoes. Crispy out side and perfectly soft inside. These are the most addicting side dish. I am sure that everybody might know how to make these but I realized that with less/ no oil we can make these perfect. Try this easy dish and let me know.

Ingredients:

1. Potatoes( washed & cubed)- 3Cups
2. Red Chili powder- 1 tbsp
3. Turmeric Powder- 1 tsp
4. Salt- as required
5. Oil- 1 tbsp
6. Sambhar powder- 1 tbsp

Method:

1. Toss all the powders along with cubed potatoes and oil in a bowl.
2. Place these potatoes in the air-fryer basket and cook at 370 degrees F for 15- 20 minutes. The potatoes will turn golden in color.
3. Enjoy this with warm rice and rasam.

Haritha's Stuffed Brinjal Roast/ Vankaya Kaaram Koora

Today's post is a dish made with brinjals. A very popular dish  from Andhra. My friend Haritha, who has a YouTube channel in the name of "Haritha's Home and Kitchen" made this dish when we had a get together at my place. She is an amazing cook and you can visit her channel which has lots of cooking videos and authentic recipes. 

I love brinjals but you all might know by now that my husband doesn't like brinjal and so ones in a blue moon I will be making brinjal dishes. As my friend knows about this, she made the delicious roast just for me.

This is a simple dish with minimum ingredients. My mom prepares amazing Andhra dishes, the most famous one is gutti vankaya koora/ Stuffed brinjal curry. In this dish, you have to grind the masala and stuff it in brinjal and roast till done. Within minutes yummy brinjal roast will be ready. Please try this dish and let me know.

Ingredients:

• Brinjal- 7-8
• Oil- 2tbsp

Masala:

1. Grated Coconut- 1Cup
2. Cumin Seeds- 2tbsp
3. Red Chili Powder- 3tbsp
4. Garlic Cloves-4
5. Salt- as required

Method:

1. Cut the brinjal length wise keeping the stem intact. Immerse them in water for 5- 10 minutes. 
2. Grind the masala to a paste. Stuff this masala in brinjal. Repeat with all the brinjals till done.
3. Heat a deep bottomed vessel and pour oil, when it becomes hot, add the stuffed brinjals and mix well. Stir well till everything is mixed and the brinjals become soft and tender. Enjoy with hot rice.

Kerala Easy Fish Fry- For my dad's birthday!!!!

Kerala fish fry is my dad's favorite and ours too. Today for my dad's birthday, I thought of celebrating by posting his favorite dish. As kids we used to get fish very rarely and whenever my dad bought, it was always a special meal.

This is my mom's version of the marination and my dad used to make it, which makes it more special and yumm. Every house will be having their own versions of the marinade. This is a simple and an easy one. Within minutes we can have a delicious side dish.

Fish slices marinated with the spices and shallow fried till done is an amazing appetizer which is every fish lovers dream. This is a staple dish in Kerala non vegetarian house hold. Not only in houses, but also in hotels and restaurants, while walking through the streets of Kerala, the aroma of the frying fish will be lingering.

Ingredients:

1. Fish Slices- 7- 8 nos
2. Red Chili Powder- 2 tbsp
3. Turmeric Powder- 1/2 tbsp
4. Pepper powder- 1 tbsp
5. Ginger- garlic Paste- 1 tbsp
6. Lemon Juice- 1 tbsp
7. Curry leaves- few
8. Salt- as required
9. Coconut Oil- 2 tbsp

Method:

1. Mix all the powders, lemon juice, salt along with the ginger- garlic paste in a bowl.
2. Add the clean and washed fish slices and mix the marinade well with hands into the fish.
3. Let it sit for about half an hour and shallow fry them on a pan. Enjoy them along with rice or with just a salad to the side.

Indian Chicken in Pickling Spices/ Achari Murg

A delicious, spicy, tangy Chicken dish made with pickling spices that preserves the dish for long time. A North Indian delicacy which is made with ingredients that enhances the flavors, increases the taste and is very authentic. This is a dish made in places like Rajasthan from a very long time.

I learned about this dish when I had this for the first time in a restaurant long back. I started making this at home, but couldn't post the recipe as it would be finished in no time and after some time I feel lazy to take pics. Today, here I am with a mouth watering , finger licking delicious dish which will be liked by all and hope you all will try it as the ingredients are easily available in the market.

Achar is an Indian condiment staple. Achar is a pickled food made with different variety’s of vegetables, fruits or meat and fish, which is preserved in brine or vinegar along with various Indian spices. There is no correct way of making pickles, rather every region every household has a preference. Here in this recipe, we use the spices that are used in pickles. Each spice is different from others, some are bitter, some are acidic, some are full of flavor but when everything comes together it's magical!!

Here I started with roasting and powdering the pickling spices and marinated the powder with the chicken, yogurt, which makes the gravy thick and which helps coat the chicken pieces evenly. Sautéed the onion- tomato mixture and then added the marinated chicken which is cooked in a generous amount of red chili powder and ended with a dash of crushed dried fenugreek leaves which will increase the flavors. A tender, juicy chicken in a spicy and tangy gravy is ready within minutes. This is traditionally made using mustard oil but you can use any oil as you like. You can adjust the gravy by adding water or decreasing. Hope you all like it!!

Ingredients:

1. Chicken Pieces- 2 lbs
2. Yogurt- 1 Cup
3. Salt- as required
4. Turmeric Powder- 2 tsp
5. Red Chilli powder- 1 tsp
6. Onions - 2 nos
7. Ginger- Garlic paste- 1 tbsp
8. Tomatoes (crushed)- 2 nos
9. Dried Fenugreek Leaves- 1tbsp
10. Oil- 2 tbsp

Roast and Grind: 
Pickling Spices:

1. Mustard Seeds- 1 tsp
2. Fenugreek Seeds- 1 tsp
3. Cumin seeds- 1 tsp
4. Fennel Seeds- 1 tsp
5. Nigell Seeds- 1 tsp
6. Dried Red Chilies-6 nos

Method:

1. Roast the pickling spices on a low flame and when it cools down grid to a fine powder. Marinate the chicken using this ground powder, turmeric powder, yogurt and salt. Keep this aside for half an hour.
2. Meanwhile heat oil in a pan, grind the onions to a coarse paste and fry till they turn translucent. Add the ginger- garlic paste and stir well.
3. When the raw smell disappears, add the crushed tomatoes and stir till everything gets well blended. When the water evaporates, add the red chili powder. Mix well.
4. In this add the marinated chicken, mix well and cook it covered for about 20- 25 minutes on a low flame.
5. When it gets cooked, add dried fenugreek leaves, stir and switch off the flame. Enjoy with roti, naan, bread or pulav.

Baked Buffalo Wings and Hot sauce- Twice the celebration, double the joy!!!

                                                      Happy New Year my friends!!!!!!

There are two things to celebrate in my post today. First it's a new year, new beginnings and the second one which I am more excited is that last year it was my blog's 9th anniversary.  Never in my wildest dreams I thought that this space which I have started to share my recipes with family and friends would become a space where I got many friends, a space to share all my dreams and a space to experiment new recipes.

 Once I started blogging, I never thought i'd still be doing it 9 years later. I never thought that through this space I will be able to reach and connect with so many of you and to have the chance to share my ideas with the world. THANK YOU for being here no matter how long or short you have been following.

These buffalo chicken wings are every meat lovers favorite. This finger licking popular creation came out of New York restaurant in the 60's Teressa Bellissimo, who covered the chicken wings in her own special sauce. From then on this has become a popular snack or an appetizer.

Chicken wings are one of our family favorites. These juicy chicken wings tossed in a classic spicy sauce and are enjoyed along with the hot sauce. Snack away with less guilt. The marinade for the chicken is a combination of garlicky, sweet and spicy which will make you reach for more. Even though these are baked they are crispy and delicious just like the ones from the restaurant.

Ingredients:

1. Chicken Wings- 12- 15 pieces
2. Garlic Powder- 2 tsp
3. Salt- as required
4. Honey- 2 tbsp
5. Baking Powder- 1 tsp
6. Hot Sauce- 2 tbsp
7. Black pepper Powder- 1 tsp
8. Red Chili powder- 1 tbsp

Method:

1. Preheat the oven to 350 degrees F.
2. Meanwhile pour all the ingredients (except chicken pieces)in a bowl and mix well until everything gets well blended.
3. Mix the chicken pieces in the above mixture and arrange them on a baking tray. Bake the coated chicken pieces for about 25- 30 minutes.
4. Serve the chicken wings along with the hot sauce.

Hot sauce recipe:

1. Hot sauce- 1/4 Cup
2. Soy sauce- 1 tbsp
3. Garlic Powder- 2 tbsp
4. Honey- 1 tbsp
5. Oil- 1 tbsp
6. Butter- 1 tbsp

Method:

• Combine all the ingredients in a sauce pan and let it simmer for about 8- 10 minutes. 
• Switch it off and cool and enjoy along with the buffalo wings.

Raw Mango Curry/ Pacha Manga Curry

I am back with an amazingly delicious  tangelicious dish from Kerala which is prepared along with sadya or even otherwise. It's been more than a month since I have fed my cute little space with newer recipes. Because of the relocation, I was damn busy in packing and unpacking the things, adjusting to new place, new environment, busy with kids and so on… Now since everything is settling down, I thought of sharing some new dishes and I promise, I will be more regular from now on ..:-)

This raw mango curry was there in my draft and so I thought this is the perfect dish to get back during this Onam season. But again got busy with other works and so this got delayed by a day or two. This is an amazing dish which can be served with hot steamed rice. I love any dish that is made with raw mangoes and this one of my favorite. In this recipe, the raw mangoes  along with onions and green chillies are cooked along with ground coconut and spices. This is a very easy dish which can be made within minutes.

Ingredients:

1. Raw Mango( Peel and slice)- 1 no
2. Onions( Sliced)- 1 no
3. Green Chillies- 3 nos
4. Turmeric Powder- 1 tsp
5. Red Chilli Powder- 1 tsp
6. Grated Coconut- ¼ Cup
7. Cumin Seeds- 1 tsp
8. Garlic- 3 cloves
9. Oil- 1 tbsp
10. Dried Red Chillies- 2 nos
11. Mustard Seeds- 1 tbsp
12. Curry Leaves- few
13. Salt- as required

Method:

1. GRind the coconut, garlic and cumin seeds to a fine paste and keep this aside.
2. In a bowl add the sliced mangoes, onions, green chillies, turmeric powder and red chilli powder. Mix well using hand. Place this on medium heat and add little water and salt. Let this cook till the mangoes turn soft.
3. Add the ground coconut paste into the above curry n mix well. Cook this for about 3-4 minutes on low flame.
4. For seasoning, add oil in a pan, splutter mustard seeds, curry leaves and dried red chillies. Add this to the above mango curry. Mix well and serve along with hot steaming rice.