FRENCH FRIES

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME  : 30 MINUTES
TOTAL TIME : 40 MINUTES SNACKS, STARTERS CUISINE:  WORLD
SERVES : 2
(1CUP=250ML)
INGREDIENTS :
4 medium size potatoes
4 cups cold water
1/4  teaspoon dry rosemary
1/4  teaspoon oregano
1/4 teaspoon black pepper powder
salt - as required
2 pinch red chili powder
1/4 teaspoon paprika powder
oil for deep frying - as required
INSTRUCTIONS :           SLICING THE POTATOES :
Take the potatoes and rinse well in water and peel them and slice the potato in slices having 1 cm thickness.
Rinse the potato slices for a couple of times in water to get rid of the starch.
In a bowl take cold water and sink the potatoes in it. Keep this bowl in the refrigerator fo 45 minutes drain the potatoes in a colander.
The potato slices should be dry there should not water in the potato slices.
                                   FRYING THE POTATO STICKS :
Heat oil in a pan. The oil should be medium add the potatoes in the oil.
Stir often while frying them for uniform cooking.
Fry till the potatoes get cooked light browning of the edges is fine. Remove with a slotted spoon.
Place the half fried potato slices in the kitchen towel. Let the half fried potatoes cool down at room temperature.
THIS CAN BE STORED IN FREEZER FOR 3 MONTHS LONGER, WHENEVER YOU NEED TAKE IT FROM THE FREEZER AND FRY THEM.
                                  HOW TO MAKE RESTAURANT STYLE :
Heat oil in a pan. The oil should be medium add the half fried potatoes to the hot oil. Stirring often begin to fry the potatoes.
Fry till crisp and golden this is the correct stage for french fries.
Remove with a slotted spoon. place them on paper tissues again to remove the extra oil.
                                    HOW TO SEASONING FRENCH FRIES :
When the french fries is hot take them in a bowl. Sprinkle with salt, paprika, red chili powder, dry rosemary and black pepper powder.
Gently shake and toss the bowl so that the salt, mix well with them.
Serve french fries hot with tomato ketchup.

GOBI 65

CREATOR : SRIYA   PREPARATION TIME : 45 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 1 HOUR 10 MINUTES SNACKS CUISINE  :  INDIAN
 SERVES :  3
(1 CUP = 250 ML)
INGREDIENTS :
4 cups small cauliflower florets
1 Cup Hot water for covering gobi florets
PASTE :
5 dry red chilies - soaked in hot water
5 garlic cloves chopped
1 inch chopped ginger
2 tablespoon water for grinding to paste
BATTER :
5 tablespoon besan flour
3 tablespoon rice flour
3 tablespoon corn starch
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
½ teaspoon garam masala powder
½ teaspoon coriander powder
½ teaspoon lemon juice
1/3 cup water
salt as required
oil as required
INSTRUCTIONS :
In a bowl add the cauliflower cuts  into  small pieces. Rinse them very well and keep in a bowl, add enough hot water so that all the florets are covered. Cover it for 10 to 20 minutes.
In a small bowl, add 1 to 2 tbsp water and soak 4 dry red chilies in it for 15 minutes
Grind the ginger and garlic soaked red chillies  into a fine paste.
Drain the cauliflower florets well and take them in a mixing bowl or pan.
Add the red paste. Mix very well and the dry ingredients and mixed well and add the lime juice and add salt and mix well by adding water to it.
Cover and allow to marinate for 30 minutes.
Heat oil in a kadai. When the oil becomes medium hot, place the batter coated cauliflower florets in the hot oil.
Fry them till they turn to golden and crisp.
With a slotted spoon, remove the fried cauliflower florets and place them on kitchen paper towel.
Serve gobi 65 tomato ketchup. 

CHEESE BALLS

CREATOR : SRIYA   PREPARATION TIME : 20 MINUTES
 COOKING TIME : 30 MINUTES
 TOTAL TIME : 50 MINUTES SNACKS CUISINE:  WORLD
 SERVES :  10
(1 CUP = 250 ML)
INGREDIENTS :
100 grams potatoes
60 grams cheese
¼ teaspoon crushed black pepper powder
1 pinch garam masala
2 tablespoon chopped coriander leaves
4 tablespoon besan flour
2 tablespoon corn starch
2 Teaspoon salt
Oil for frying
INSTRUCTIONS :
Boil the potatoes till they are completely cooked, peel them and mash very well in a mixing bowl. Add the remaining ingredients. Grate 60 grams cheese and keep aside.
HOW TO MAKE :
In a bowl add potatoes, add black pepper powder, a pinch of garam masala and chopped coriander leaves. Add gram flour and add  corn flour and mix very well and add grated cheese and required salt and mix them very well.
Make small balls from the mixture and keep it aside.
FRYING :
Heat oil for deep frying in a pan add the tiny cheese ball. Fry them till they are evenly golden all over and crisp.
Serve hot with tomato ketchup.