Vegetable Curry Kerala Style

 Vegetable Masala Curry

Ingredients

1. Diced Carrots–2 big

2. Diced Potatoes–4 medium size

3. ChoppedBeans–12

4. Fresh or Frozen Green Peas–1 cup

5. Thinly Sliced Onions–4 medium

6. Chopped Tomatoes–4 medium

7. Green Chillies–4

8. Ginger Garlic Paste–2 tbsp (optional)

9. Turmeric Powder–1/2 tsp

10. Red Chilly Powder–2 tsp

11. Coriander Powder–2 tbsp

12. Garam Masala Powder – 1 to  1/2 tsp

13. Curry Leaves–A sprig

14. Salt–to taste

15. Water–as needed 

16. Oil–4 tbsp

Preparation Method

1. Heat  oil in a pressure cooker and sauté onions and green chillies until the onions become translucent.
2. Throw in the curry leaves and continue sautéing for a few minutes.
3. Reduce heat and add ginger garlic paste, turmeric, chilly, coriander and garam masala powders. Sauté for two minutes.
4. Add the chopped tomatoes and all the vegetables along with water and salt to taste. Add more water if you want more gravy.
5. Close the pressure cooker and cook for 30 min
6. Remove from heat and allow the pressure to subside.
7. Serve 

Belgian Fries (not so) secret recipe

BELGIAN FRIES

(NOT SO) SECRET RECIPE

Ingredients:

Some fine potatoes (Bintje is the best, but in the US Yucon Gold or Russett will do fine), 

a sharp knife

a deep fryer

frying oil (any oil that can take the heat will do but will determine the taste of the fries, preferably ox fat), 

some kitchen paper

a bowl or an ovenplate.

Method

Start by peeling the potatoes. Cut them in slices 1 cm (3/8″) thick and finally cut them into fries of 1 cm square .. Dry the fries well in paper or a towel before putting them into the oil.

Note: some people like to put them in cold water for a few minutes: this washes out much of the starch and tends to make them less sticky after the first frying and more crispy after the second.

Heat the oil in a hot frying pan or deep fryer to a temperature of 160°C (320°F). Put in a handfull of fries: not more at once because the oil will cool down too much. Fry for a few minutes (4-8 depending on the thickness and the kind of potatoes), stir regularly to prevent sticking. Put the fries into a large bowl with kitchenpaper (or even better on an ovenplate) and let them cool down and ‘sweat’ for at least 1/2 hour.

Finally heat to 190°C (375°F) and fry for 2 minutes until crispy and golden brown. This way the fries will be crispy on the outside and soft on the inside, the way they should be!