French Fries Recipe | Crispy Homemade French Fries

 

Recently I saw my friend buying a packet of frozen french fries to fry it using her newly bought air fryer. It tempted me to try french fries at home. The success of my McDonalds Veg Burger recipe & KFC style veg strips recipes made me confident enough to try this most popular, kids favourite french fries recipe too. I googled so many recipes & videos to make a perfect homemade french fries. As I mentioned in my homemade potato chips post, you need to use the right potatoes to get crispy McDonalds style french fries. People in abroad can use Russets or baking potatoes. 

In India, we get red colored potato covered with mud. It is called as chips potato. U have to use that variety for best results. If you have these potatoes in hand,just carry on with this recipe. You can make it perfect as shown in the picture. Here I have just sprinkled salt like in restaurants. U can also season them with organic spices if you wish. And if you are health conscious, you can opt for baked version too. I have given the temperature settings in the method section. 

When I tasted these fries, I reminded my daughter Raksha. She is in Salem for vacation. She loves these fries a lot and today I missed her very badly. I should make it again as soon as she come here. Ok, Lets see how to make crispy,homemade french fries recipe with the picture of potato I used.

Homemade french fries recipe

How to make crispy french fries at home easily using 3 methods.

Cuisine: Indian

Category: Snacks

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Red colored potatoes - 2 nos (Big oblong shaped) Salt - as needed Ice cold water or water at room temperature – as needed Cooking oil - to deep fry

HOW TO  MAKE FRENCH FRIES - METHOD

Wash and peel the skin of potatoes.Cut them into 1/2 inch thick slices and then into thin strips of uniform size. Wash the strips in plain water or ice water for 2 –3 times to remove the excess starch content. Boil 2 cups of water in a pan. Switch off the flame and soak the potato strips in it for 5 minutes. No need to cover the bowl. Drain the water completely. Pat it dry in a clean kitchen towel. Leave it open for 5 minutes. Make sure there is no water in the strips and it should be completely dry. Heat oil till medium hot and deep fry the potato strips for 2 minutes in medium flame. It would be oily and soft. Make sure the colour of potatoes are white.Remove & drain them in a tissue paper. Let it cool down completely. Store in zip lock bags and freeze them for later use. If making immediately, follow the next step. Again heat oil till its well heated but not smoky. Now deep fry the potato strips for the second time till it becomes crispy and golden. Keep tossing them for uniform cooking. Remove in a tissue and sprinkle some salt. Serve with tomato sauce. NOTE : If  you want to make them in bulk and store it for later use, after frying for the first time, remove and cool down completely. Store them in a zip lock cover and freeze it till use.Whenever you want to make it, heat oil well and deep fry them. Oil may sizzle & splutter as the potatoes are frozen and coated with ice. So fry them carefully till golden and crispy and serve hot. Baked version : Follow the same steps till  you pat dry the potato strips in kitchen towel. Preheat the oven in convection mode at 200c. No need to cook the potatoes. Arrange the strips in a baking plate and drizzle some oil all over them. Sprinkle some salt or organic seasoning. Bake them at 200c for 25-30 minutes OR till they become crispy. Remove and serve hot.Soon I will try to make a separate post for this baked version. Enjoy !

Note

Follow any of the above discussed methods based on your liking.You will get crispy french fries. To make these fries more flavourful, you can sprinkle garlic powder, thyme, basil etc. Use Red colored mud coated potatoes for best results. Other potatoes may turn brown quickly while roasting. Washing the potatoes twice is to remove the extra starch content in the potatoes. It helps you get nice color to the fries.

Try these yummy, crispy french fries at home for your kids. They will love it for sure.!!

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Tomato Biryani Recipe/Thakkali Biryani-Sunday Lunch Recipes Series-13

I am a big big fan of tomato recipes but Sendhil is just opposite to me.He likes to take only a limited quantity of tomatoes.So i make tomato rice,tomato pulao and other tomato rice varieties for myself & my daughter whenever Sendhil have his lunch in restaurants with his colleagues.Last year i had shared a tomato rice recipe using rice cooker for bachelors.I usually make that way as it is so easy.Today,for a change,i tried tomato biryani/Thakkali biryani for the first time adding coconut milk and loved it a lot.It was so good in taste and super flavourful too.This is my 13th post in Sunday biryani series and i thought of ending this series with 2 more posts as i couldn’t find interesting biryani recipes anymore.But God had helped me with a 100 biryani varieties cookbook by Deepa Shekar( You might have seen her in Podhigai”Asathal samayal” cookery shows) which i bought recently in a departmental stores in Salem.Now i can confidently take this series at least up to 25 episodes after which i am planning to start simple daily lunch menu series for beginners & office goers.So stay tuned for super tasty,authentic and interesting biryani recipes with my own touch in the upcoming weeks.To begin with,here is an yummy tomato biryani recipe from that book.I am sure there must be many tomato lovers like me.I am presenting this recipe for you all.Lets see how to make this mouth watering thakkali biryani using coconut milk

Tomato biryani recipe

Tomato biryani recipe -Thakkali biryani for Sunday lunch & lunch box

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

INGREDIENTS

Basmati rice - 1 cup ( I used India gate) Green peas - a handful Chopped Bangalore tomato - 1 no (big) Chopped Tamil Nadu tomato - 2 nos ( sour) Big onion - 1 no Coconut milk - 3/4 cup Water – 3/4 cup  Salt - as needed Ghee - 1 tsp To grind Red chillies( soak in hot water)- 3 nos Green chillies - 2-3 nos Ginger - 1 inch Garlic cloves-5 nos Fennel seeds/soambu - 1/2 tsp Big onion – 1/2 no To temper Cooking oil - 1.5 tbsp Cinnamon - 1 piece Cloves - 2 nos Cardamom - 1 no Biryani leaf – 1 Kalpasi/black stone flower-1 no Mint & coriander leaves – a handful (finely chopped)

METHOD

Wash and soak the basmati ride for 20 minutes and drain the wate completelyr.Heat 1 tsp of ghee in a kadai and roast the rice for 5 minutes.Remove and keep aside. Wash and chop the onions,tomatoes and set aside.Soak red chillies in hot water and grind it with other ingredients given under”to grind” to a smooth paste adding enough water. In a cooker base,heat oil and saute cinnamon,cloves,cardamom,kalpasi and biryani leaf.Now add the chopped onions & ground paste.Saute till raw smell goes off.Add tomatoes & saute till its mushy.Add the required salt to ease the sauting process. Lastly add the green peas,roasted rice,water,coconut milk along with finely chopped mint & coriander leaves.Mix well and pressure cook in low flame for one whistle.Open the cooker & fluff the rice. Serve it hot with raita.Enjoy !

Note

For variations,u can use either coconut milk or water alone. As tomatoes leave water,we have used rice & water in the ratio of 1:1.5 If u don’t want to roast the rice,soak the rice for 1 hour and use 1.5-1.75 cups of water.Add ghee in the water before pressure cooking. You can also use tomato puree instead of chopped tomatoes.In that case,add 1/2 cup.

Check out my Tomato rice,Tomato pulao,Tomato rice using rice cooker .

Try this delicious Tomato biryani and have a yummy lunch with your family

I served with Sago Vadagam and Cucumber Raita.

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South Indian Breakfast Recipes - Top 15 Tiffin Items List Of Tamilnadu

South Indian Breakfast Recipes

Here is the list of South Indian breakfast recipes / Top 15 Tamilnadu tiffin recipes that is commonly prepared in every household. Not only in houses, but also in the breakfast menus of hotels/restaurants of Tamil nadu , Kerala and Karnataka. In this collection, some of them are authentic ones for which you need pre preparation and some of them are instant and easy to make tiffin recipes. Soon I will try to compile a list of Instant South Indian breakfast recipes and make a separate post for that too. Here you can find the links for Idli recipe (along with 15 varieties of idli recipes), Onion uttapam, Ven pongal recipe, Rava Kichdi recipe, Puffy poori, Crispy urad dal vada/Medhu vada, Parotta (quick version), Dosa, Crispy restaurant style rava dosa and Soft n spongy aapam recipe (without yeast n soda), Adai recipe, Rava idli(without soda), Karnataka special mysore masala dosa, Kerala puttu and last but not the least super soft spring hoppers/Idiyappam. You will find all these recipes with step by step images. I hope this list will help beginners. Please check out the links for

15 Idli varieties

50 Chutney recipes

30 Idli sambar recipes

Poori varieties

20 side dish for poori

If you are in Abroad/Cold countries and looking for Idli batter fermentation tips, check out this post 

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Punjabi Aloo Paratha Recipe - Stuffed Potato Paratha Recipe

Long back I had shared an aloo ka paratha recipe learning from my friend. Today I tried Punjabi style aloo paratha for a change. I never thought its so easy to make and tastes like the one we get in paratha joints here. Its a no onion, no garlic jain recipe apt for fasting days. I loved the simplicity of this recipe and of course its delectable taste with the combination of masala dahi raita. Yes masala dahi is one of the best side dish for aloo paratha. I came up with this recipe after googling so many punjabi paratha recipes and videos. 

For rolling these parathas, I followed my friend’s method of rolling obbattu using two polythene sheets. It was very easy to roll and the potato stuffing din’t ooze out at all.I have shared the procedures with step by step pictures along with tips & tricks to make a perfect paratha for beginners sake. I hope and I am sure it will come out well for you.

Try it and let me know how you liked it. I always make the parathas thin as my man likes it that way. Please make it thick or thin as you wish. This morning I packed few parathas for his lunch box and I am waiting for his feedback. Ok, lets see how to roll and make these yummy, soft Punjabi aloo ka paratha recipe with step by step photos.

Punjabi style aloo paratha recipe

Punjabi style aloo paratha recipe -Easy to make,soft n flavorful !!

Cuisine: Indian

Category: Dinner

Yields: 8 

Prep time: 15 Minutes

Cook time: 3 Minutes

Total time: 18 Minutes

INGREDIENTS

For the dough Atta/Wheat flour - 2 cups ( i used aashirvaad) Water - as needed ( I used 1 cup + 1/2 tbsp) Oil - 1/2 tbsp Salt - as needed For the stuffing Potato - 4 nos (medium sized) Ajwain/Omam - 1/2 tsp Ginger - 1/2 inch piece ( grated or finely chopped) Green chilli - 1 no ( finely chopped) Red chilli powder - 1 tsp ( I used 3/4 tsp) Garam masala powder - 3/4 tsp Chat masala powder - 1/2 tsp Anardana powder/Pomegranate seeds powder OR Amchoor powder - 1/4 tsp(optional) Cumin powder/Jeera powder - 1/2 tsp Finely chopped coriander leaves - few tbsp Salt - as needed

HOW TO MAKE PUNJABI ALOO PARATHA - METHOD 

In a wide bowl,take the flour and add salt. Mix well. Make a dent in the center and add water little by little. Gather the flour and make a soft and smooth dough. Lastly add 1/2 tbsp of oil and cover the dough. Spread well and set aside for sometime till you make the stuffing. In a pressure cooker base,wash and add the potatoes along with required water. Cook for 3-4 whistles. Take the cooked potatoes, peel the skin and mash them very well without any lumps. (This is the first most important point to make the stuffing prevent oozing out).  To the mashed potatoes, add all spice powders, ajwain, finely chopped green chillies, grated ginger and coriander leaves. Mix them well adding the required salt. Check for taste and add more spice powders if needed. Make golf sized balls out of the stuffing and set aside. Now take the dough & knead it really well by greasing your hands with oil. Make balls from the dough equal to the size of the stuffing ball. Take an obbattu sheet greased with oil & place the dough ball & stuffing ball. Press the dough ball into a small circle. Make sure the sides of ball is thinner than the center .Now place the stuffing ball in the center.Bring the edges of the dough and cover the stuffing ball. Press it and put few drops of oil on the stuffed dough ball. Place another polythene sheet over the stuffed dough and pat it well to make a round thick or thin paratha as you wish. In this method, you don’t need to dust the paratha in flour. Just few drops of oil would do. If u don’t want to follow this method, just stuff the filling in the dough as mentioned above. Dust the balls in wheat flour and roll it using a rolling pin. For this method, you don’t need oil but you have dust the paratha with wheat flour. Excessive dusting may result in dry paratha.So take care. Now heat the dosa tawa and drizzle some oil. If using obbattu sheet for rolling, transfer the entire sheet with paratha over the dosa pan and remove the sheet. Cook the paratha only in medium flame on both sides by drizzling some oil around  & all over the paratha. Remove & serve hot with raita !Enjoy !

Note

Make sure the potato is mashed really well else the stuffing will ooze out while rolling. The consistency of dough should be soft and non-sticky. U can add more oil if needed. The size of the stuffing ball should be bigger than or equal to dough ball.This helps to spread the stuffing evenly all over the paratha. You can roll it thin or thick as you wish. Adjust the quantity of masala powders as per your taste. You can use obbattu sheet for rolling the parathas or simply dust the paratha in wheat flour and proceed like making chapathi.

  

Enjoy this yummy punjabi style aloo paratha recipe for your breakfast/dinner. 

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Capsicum Masala Curry Recipe - Capsicum tomato curry recipe For Chapathi

Capsicum masala is a simple and tasty North Indian side dish for chapathi. It’s a very easy and quick recipe that can be made under 15 minutes with capsicum and tomato as major ingredients. Last week I packed roti/chapathi along with this capscium tomato curry and spicy buttermilk for Sendhil's lunch box. He loved it very much. For this recipe, I followed the basic North indian gravy recipe with tomatoes as base. So it resembled more like our South Indian Tomato thokku but tasted completely different.

The consistency of this masala can be varied from gravy to curry as per your wish. For variations, green capsicum (Bell pepper) can be paired with aloo/potato, paneer or sweet corn to make it even more healthy n tasty. So, lets see how to make this easy, no grinding, simple capsicum masala curry recipe. Try it for chapathi. U will love it. Stay tuned for some more easy side dish recipes for roti !

Check out my Capsicum kurma recipe if interested !

Capsicum masala curry recipe

Capsicum masala recipe - A simple side dish for chapathi

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

Green capsicum – 1 small Ripe tomatoes– 2 nos(big) Big onion – 1 no Ginger&garlic paste- 1/2 tsp Turmeric powder – 1/8 tsp Coriander powder – 1/2 tsp Red chilli powder – 1/2 tsp Garam masala powder – 1/2 tsp Kasoori methi – 2 pinches Sugar – a pinch Ghee – 1 tsp Water & salt - as needed To temper Cooking oil – 1.5 tbsp Mustard seeds – 1/2 tsp Cumin seeds/Jeera – 1/2 tsp Curry leaves – few  Coriander leaves – to garnish

HOW TO MAKE TOMATO CAPSICUM CURRY - METHOD

Chop the capsicum into small chunks or as u wish.Chop the onions & tomatoes finely. Heat oil + ghee in a kadai and splutter mustard,jeera and onions.Add g&g paste and saute till raw smell goes off.Then add capsicum pieces.Saute for a minute in medium flame.Now add the finely chopped tomatoes and saute till mushy adding required salt and turmeric powder. Add chilli powder, dhania powder and garam masala powder and saute till the masala well. Add some water to cook the masala and capsicum and boil well till the mixture leaves oil. Adjust the consistency by adding more water to make a thick gravy or curry as you wish. Before switching off the flame, add kasoori methi and sugar. Switch off the flame and garnish with coriander leaves. Serve with roti/Chapathi ! Enjoy !

Try this easy, yummy, colorful capsicum masala for roti ! Tastes great !

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Muslim Wedding Biryani Recipe-Bai Biryani-Sunday Lunch Recipes-12

Sorry friends,I couldn’t post this recipe yesterday as I am in Salem and having trips to temples continuously.I got few requests to share Tamil nadu Muslim style wedding biryani recipe in my Sunday lunch recipes series.Actually i was thinking kuska and muslim wedding biryani are one and the same.But after going through few “Muslim biryani recipes,i came to know there are slight differences between the two.This biryani is also called as “Bai biryani”.As usual i replaced Chicken/Mutton with soya chunks/Meal maker and prepared this biryani for the first time.The taste and the smell of this biryani with jeera rice was awesome.It was wafting around my house for long time.Muslim style wedding biryani is not difficult to make as one thinks.Its taste & procedure were very similar to Dindigul thalappakatti and Coimbatore Angannan biryani.With the combination of masala/Spices and freshly ground ginger+garlic+green chilli paste,it gives the delectable aroma and taste.Try it once,u will come to know.I would like to mention a point about the color.In the actual biryani recipe,they add food color to bring the bright orange shade.But here,I have not used any color but still it came out light orange in color because I used ripe green chillies.So the color of this biryani may vary for you if u don’t use food color.I made tomato capsicum masala,roti & badusha along with biryani for my Sendhil’s birthday treat.Very soon,u can expect badusha recipe in my blog.Ok,lets see how to make this yummy muslim wedding biryani recipe in detail.
Check my Badusha recipe HERE

Muslim Wedding biryani recipe

How to make Muslim Wedding biryani recipe at home

Cuisine: Indian

Category: Lunch

Yields: 2

Prep time: 10 Min

Cook time: 15 Min

Total time: 25Min

INGREDIENTS

1 cup = 200ml

Jeera Rice – 1 cup  Cooking oil or ghee– 3 tbsp  Cinnamon – 2 inch piece Cloves – 3 nos Cardamom – 1 no Bayleaf – 1 no Blackstone/Kalpasi – 2 nos Green chillies – 4-5 nos ( based on size) Ginger – 1.5 inch piece Garlic – 5 cloves Big onion – 1 no Tomato – 1 no Turmeric powder – 1/8 tsp Crystal Salt – as needed Water – 2 cups Mint + coriander leaves – a handful Curd – 2 tbsp Orange food color ( optional,I dint use as I used ripe green chillies.It gave a slight red color to my biryani.But actual muslim biryani calls for food color)

METHOD

Wash the rice and set aside.Wash and soak the soya chunks in hot water for 10 minutes.It will bloat in size.Squeeze it well,drain the excess water and set aside. Grind the green chillies along with ginger,garlic & the salt required.Add water and grind it to a paste. Heat a pressure cooker base or a big heavy bottomed vessel. Add oil and saute the whole spices(for variation,u can powder the spices and add).Then add the onion and saute till transparent.Now add the ginger+garlic+green chillies paste.Saute till raw smell goes off.Then add half of the chopped coriander+mint leaves.Add the finely chopped tomato & saute it. After the tomato turns mushy,add the curd,turmeric powder,squeezed soya chunks.Add the curd,mix well.Add water and let it roll boil.Add the washed rice and the remaining mint+coriander leaves now and pressure cook the rice in low flame for one whistle. Open the cooker after the steam is released.Fluff it with fork and serve hot with raita.   Alternatively u can make the entire process in  a wide mouthed pot and cook the biryani using DUM method.This is how muslims cook the actual biryani.The more time u DUM the biryani,the more tasty it would be.

Note

You can use either basmati rice or jeera rice.If using basmati rice,soak it for 30 minutes and use 1.75 cups of water for 1 cup of rice.  No need to use chilli powder. U should add more green chillies if u want the biryani to be more spicy U can use mushrooms,cauliflower or mixed vegetables instead of soya chunks. For variations,u can powder the spices instead of sauting as whole spices.

Try this easy,tasty biryani for your lunch and enjoy ! I served with onion raita, tomato masala and badusha as a special treat for my husband’s birthday

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