Crispy chilli potato recipe

INGREDIENTS

FOR FRYING POTATOES:

2 medium sized potatoes

4 cups water

½ tsp salt

1 tbsp corn flour

½ tsp black pepper, crushed

oil for deep frying

OTHER INGREDIENTS:

2 tsp oil

1 tsp garlic, finely chopped

1 tsp ginger, finely chopped

1-2 green chili, roughly sliced

2 stem spring onions, chopped

½ medium sized onion, petals

½ small sized capsicum, cubed

2 tbsp hot and sweet sauce, alternatively use 2 tbsp tomato sauce + ½ tsp chili sauce + ½ tsp sugar

1 tbsp soy sauce

1 tbsp vinegar

salt to taste

¼ cup corn flour paste, mix 2 tsp of corn flour in ¼ cup water

¼ tsp black pepper, crushed

INSTRUCTIONS

firstly, peel the skin of potatoes and chop them to thick pieces.

further, boil the potato pieces for 2 minutes adding little salt.

further, mix corn flour and crushed pepper to boiled potatoes.

deep fry the potatoes into hot oil.

heat the oil and add garlic, ginger and green chili, spring onions.

also saute onion and capsicum till they slightly shrink.

additionally add hot and sweet sauce, soy sauce, vinegar and salt to taste.

mix well.

now add corn flour paste.

mix continuously till the sauce turn translucent.

further add fried potatoes and spring onions green.

also add crushed pepper and mix gently making sure the sauces are coated well to potatoes.

finally, serve crispy chilli potato hot along with fried rice.

Fresh and Cream Tomato soup recipe

A healthy and tasty creamy soup recipe prepared mainly with ripe and juicy tomatoes and other spices. it is generally served or consumed as an appetizer before the meal and can be served warm or cold. it is a popular soup recipe across the world and has different variations and types depending upon the local taste.

Tomato soup recipe | cream of tomato soup | tomatoe soup recipe with step by step photo and video recipe. soup recipes are always a popular choice of appetizer or starter recipe, especially during the outdoor meals. it can range from a vegetable-based soup to the myriad offering from the indo chinese cuisine  recipes. but this recipe post deals with simple and creamy tomato soup which can be easily prepared at home.

INGREDIENTS

1 tsp butter

½ onion, finely chopped

2 clove garlic

1 bay leaf / tej patta

3 tomato, chopped

½ carrot, chopped

½ tsp salt

1 cup water

1 tsp sugar

½ tsp pepper, crushed

2 tbsp cream / malai

INSTRUCTIONS

• firstly, in a kadai heat 1 tsp butter and saute ½ onion, 2 clove garlic and 1 bay leaf.
• add 3 tomato, ½ carrot chopped and ½ tsp salt.
• saute for a minute or till tomatoes change colour.
• add ½ cup water, cover and boil for 10 minutes.
• boil till tomatoes turn soft and mushy.
• now remove the bay leaf and cool the mixture.
• blend to smooth paste without adding any water.
• now sieve the tomato paste discarding the residue.
• add ½ cup water or more adjusting consistency.
• get the soup to a boil and add 1 tsp sugar, ½ tsp pepper and ¼ tsp salt.
• mix well making sure all the spices are combined well.
• turn off the flame and add 2 tbsp cream, mix well.
• finally serve creamy tomato soup garnished with mint leaf and cream.

Bake cake from scratch

It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes.

Ingredients

1 cup white sugar

½ cup butter

2 eggs

2 teaspoons vanilla extract

1 ½ cups all-purpose flour

1 ¾ teaspoons baking powder

1/2 cup milk

       Step 1

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

• Step 2

  In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

• Step 3

  Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Fried potato balls

Ingredients

2 cups cold mashed potatoes

1 large egg, lightly beaten

3/4 cup shredded cheddar cheese

1/2 cup chopped green onions

4 bacon strips, cooked and crumbled

1/2 cup dry bread crumbs

Oil for frying

Directions

Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.

In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

Nutrition Facts

5 potato balls: 290 calories, 19g fat (5g saturated fat), 55mg cholesterol, 496mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 9g protein.

Sweet corn soup recipe

 

Easy and healthy creamy soup recipe made with sweet corn kernels and indo chinese sauces. it is a great party starter or party appetizer recipe

Corn soup is a soup made of corn, typically sweetcorn. Initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution. Typical ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning. Additional ingredients vary by region, and may include eggs.

Black forest cake without egg

1/2 cup milk
2 tsp lemon juice
boiled hot water 1 cup
instant coffee 1 tsp
chopped dark chocolate 1/4 cup
sugar 1 cup
all-purpose flour 1 cup
cocoa powder 1/4 cup 
baking powder1 tsp
baking soda 1/4 tsp
oil 1/2 cup
vanilla extract 1 tsp
cherry 1/4 cup
water 1/2 cup
sugar 2 tbsp
chocolate crumbs

vanilla pastry

Vanilla Pastry Cake Recipe || Pastry Cake Recipe - No oil No Butter|| Pastry Cake Without Oven


In this video I share with you my homemade vanilla pastry cake recipe without any butter or oil or without oven

This cake is moist, light and it's the perfect base for any white cake you'd like to make!  wanna make perfect pastry cake then follow my recipe.


Ingredients:
EGG - 2
FLOUR - 1/4 CUP
SUGAR - 1/4 CUP
MILK POWDER - 1 TBSP
BAKING POWDER - 1/3 TSP
VANILLA - 1/2 TSP

DESSERT

oreo dessert

This no bake Oreo, quick and easy dessert is sure to be a crowd pleaser!
Time-10 minutes
Ingredients
Vegetarian
∙ Serves 24
Baking & spices
1 8 ounce container Cool whip
1 cup Sugar
Snacks
1 pkg Oreos
Dairy
1/2 stick Butter
1 8 ounce pkg Cream cheese
3 cups Milk total - see note below

STRAWBERRY CAKE

An exceptional, classic Vanilla Sponge Cake made with basic pantry staples. Tender crumb, moist, keeps well for 3 days. Slightly adapted from a Cook's Illustrated master recipe - refer to notes. Recipe VIDEO below. I prefer making this recipe using a handheld beater rather than a stand mixer.

Prep Time:15 minutes

Cook Time:25 minutes

Total Time:40 minutes

Servings:12

An exceptional, classic Vanilla Sponge Cake. Tender crumb, moist, keeps well for 3 days. 

Ingredients

225 g / 2 sticks unsalted butter , cut into 8 pieces and softened

WET:

4 large eggs (55 - 65g / 2 - 2.5 oz each), at room temperature

1⁄2 cup / 125 ml milk (whole or low fat, not no fat), room temperature

2 tsp vanilla extract

DRY:

1 3/4 cups / 265g plain flour (all purpose flour, 7 oz) (Note 1)

1/4 cup cornflour / cornstarch (Note 1)

2 tsp baking powder

1 1/2 cups / 330g caster sugar / superfine sugar (normal white sugar also ok)

3/4 tsp salt

STRAWBERRIES & CREAM:

2 1/2 cups / 625 ml whipping cream

2 tbsp white sugar

1 tsp vanilla extract

400 g/ 14 oz strawberries , halved (1 1/2 punnets)

Instructions

Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Put the rack in the middle of the oven.

Butter 2 x 20cm / 8" cake pans (Note 2). Line the base with baking paper.

Place Wet ingredients in a bowl and whisk to combine.

Place Dry ingredients in a bowl and use a handheld beater on speed 1 (slowest) to quickly whisk.

Add 1/3 of the butter, then put the beater whisk in the butter, and mix using speed 1. Once the butter is incorporated a bit, speed up to 5 and whisk for 10 seconds. 

Add another 1/3 of the butter then repeat, then add remaining butter and repeat again. It should look like wet sand (see video / photos in post).

Add half the Wet mixture, beat until incorporated. Add remaining Wet mixture, then beat on speed 5 (medium) until almost completely smooth.

Divide between cake pans, smooth surface (it levels out in the oven), then bake for 25 minutes.

A skewer inserted into the middle should come out clean but moist.

Cool on cooling rack for at least 15 minutes then remove cake from pan.

FROSTING / DECORATING WITH STRAWBERRIES & CREAM:

Optional: Use a serrated knife (I use a bread knife) to cut the top off each cake to make it completely flat. This makes neat layers when you cut into the cake.

Place cream, vanilla and sugar in a bowl. Beat on high with a handheld beater or stand mixer until firm peaks form.

If piping little swirls around the edge like in the photos, transfer 1 cup of cream into a piping bag fitted with a large star nozzle.

Place a cake on a serving platter. Spread a thin layer of cream over the top.

Cover with strawberries, cut side down.

Top with 1/3 of the cream.

Place 2nd cake on top. Cover top and sides with remaining cream. Pipe cream around the edge.

Decorate with remaining strawberries, as desired.

Recipe Notes:

1. The original recipe calls for 2 cups cake flour. I use a combination of plain flour and cornflour which is a substitute for cake flour because this recipe is my basic vanilla sponge cake recipe and I want to make it using pantry staples. Cake flour is not a staple in my pantry. Cake flour or cornflour + plain flour makes the crumb of cakes more tender and almost "velvety" than just using plain flour.

2. CAKE PAN SIZE: The original Cook's Illustrated recipe says to make this in 3 x 20cm/8" pans or 2 x 23cm/9" pans. If you level off the cake surface, as I do in the video, so each layer is neat and flat, then I think 2 x 20cm/8" pans is better, otherwise the layers get too thin. However, if you do not plan to cut the top of the cake to make the surface flat, then you can use 3 x 20cm/8" pans or 2 x 23cm/9" pans.

3. Recipe SOURCE: This is adapted from a Cook's Illustrated recipe. The original recipe is made with just cake flour (see note 1). The butter is chopped into 16 pieces and added in 1 piece at a time. I find it easier to do it in 3 batches and didn't notice a difference in outcome. Also see Note 2 regarding cake pan size.

4. Cream: I know it sounds like alot, but if you want to have cream in the middle, top and sides as well as some to pipe for decoration, you really need this much! If you don't do the piped decorations on top, you can reduce the cream by 1/2 cup / 125ml.

5. STANDMIXER: Even on the lowest speed, there will be some "flour dust" so you will either need to use a guard to stop the flour flying up everywhere or do as per the original recipe and chop the butter into 16 small pieces and add them one at a time, beating for around 1 minute on low speed, increasing to high until it looks like what you see in the video.

6. Different COUNTRIES: Measuring cups and spoons varies slightly between America and most of the rest of the world (e.g. Aus/ NZ/Europe). For most recipes, the difference is not enough to affect the recipe, but for baking recipes, it can be the difference between success and fail. This recipe has been tested using both US and "rest of world" measures so just follow the ingredient weights. Only exception is Japan - please use weights, not cups.

7. STORING: This cake keeps well in an airtight container for 3 days without the sponge going dry. If decorated with cream, store in the fridge if the temperature is > 20C / 70F. bring to room temperature before serving.

8. Nutrition is for the cake only, excluding cream for 12 servings. Including the cream, it is 403 calories per serving with 33g fat.

Nutrition

Serving: 73gCalories: 257kcal