POTATO FRY by Swasthi's Recipes

POTATO FRY

Potato fry also known as aloo fry, made with basic ingredients is a

comfort food from Indian cuisine. This simple stir fry can be eaten with

rice- sambar or rice-rasam or as a side in a Indian meal. This is a kids'

friendly recipe.

For best results follow my detailed step-by-step photo instructions and tips.

© Swasthi's Recipes

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Servings

2 to 3

Author Swasthi

INGREDIENTS (1 CUP = 240ML )

HOW TO MAKE THE RECIPE

Preparation

1¼ cup potatoes

(½ inch cubes, 250 grams, 2 to 3 medium)

1½ tablespoon oil

(adjust to taste)

¼ teaspoon mustard seeds

(optional)

½ teaspoon cumin seeds

1 to 2 garlic

cloves chopped or crushed

½ teaspoon urad dal

(optional)

1 sprig curry leaves

1 dried red chili

broken (optional)

⅛ teaspoon asafoetida

(hing)

⅛ teaspoon turmeric

½ teaspoon red chili powder

(adjust to taste)

¼ to ½ teaspoon garam masala

or sambar powder

⅓ teaspoon salt

as needed

Potato fry https://www.indianhealthyrecipes.com/tawa-aloo-potato-fry/

Instructions

1. Pour oil to a heavy bottom non stick or cast iron pan. When the oil turns hot, add cumin,

mustard, red chili and dal (optional). Fry until the dal turns golden.

2. Add curry leaves and garlic. When the garlic is lightly fried, add hing.

3. Drain the water from potatoes and then add them to the pan. Sprinkle turmeric. Mix and

fry potatoes for about 3 to 4 minutes on a medium heat stirring often.

4. For crispy aloo fry, keep stirring and fry them without covering until fork tender. You

can also add more oil for better roasting.

5. For soft potatoes, lower the flame. Cover and cook till the potatoes are fork

tender. Stir in between to prevent burning.

6. When the potatoes are done, prick them with a fork to check if they are cooked

completely. You shouldn't feel them hard from inside. Otherwise cook them for a little

longer.

7. Then sprinkle chili powder, salt and garam masala. Toss everything well and fry for a

minute or two to blend well. I usually add a tsp of oil at this stage so the spice powders

coat all of the potatoes easily.

8. Serve potato fry with rice and rasam, sambar.

Tips to make potato fry 

1. To stir fry always use potatoes that are not from the cold storage section as they don’t get cooked or roasted quickly. 

2. Always keep the potatoes immersed in a bowl of water to get rid of the excess starch. This prevents them from sticking to each other while frying. 

3. Also keeping them in water hydrates the potatoes and help to cook well easily. 

4. I have used a basic garam masala to spice up the aloo fry. You can also use pav bhaji masala, kitchen king masala or sambar powder. 

5. Always add salt to potatoes only after are cooked well. Adding salt early to the potatoes hinders them from cooking well. 

6. I don’t make very hot & spicy foods at home as my kids cannot eat. So this potato fry is lightly spiced with red chili powder & light garam masala. Do adjust them to suit your taste. 

Roasted Brussels Sprouts

 1½ pounds Brussels sprouts

2 tablespoons extra-virgin olive oil

¼ teaspoon fine sea salt

INSTRUCTIONS

Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.

On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.

Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes. Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.

Easy Raspberry Mousse

 EASY RASPBERRY MOUSSE RECIPE

 4.8 / 5 (5 REVIEWS)

PREP TIME: 15 mins | COOK TIME: 1 hour chill time

YIELD: about 5 cups | SERVES: 6

 Print RecipeSave to PrepearWhat is Prepear?

INGREDIENTS

3/4 cup raspberries, fresh or frozen and thawed

2 tablespoons water

8 ounces cream cheese, softened

1/4 cup plus 2 tablespoons powdered erythritol sweetener, divided (or powdered sugar)

1 cup heavy cream

1/2 teaspoon vanilla extract

INSTRUCTIONS

In a blender, blend together the raspberries and water until smooth. Add the cream cheese and 1/4 cup sweetener and blend again until well combined.

In a large bowl, beat the heavy cream, 2 tablespoons of sweetener, and vanilla until stiff peaks form.

Fold the raspberry mixture into the whipped cream until combined. Divide the mousse among 6 dessert cups, cover, and chill until set, about 1 hour.

Basic biscuits by All Recipes

Ingredients

10

Original recipe yields 10 servings

Ingredient Checklist

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup shortening
• ¾ cup milk
• Directions

Instructions Checklist

• Step 1

  Preheat oven to 450 degrees F (230 degrees C).

• Step 2

  In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

• Step 3

  Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

• Step 4

  Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

• Step 5

  Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

Incredibly Moist and Easy Carrot Cake or Apple Cake by Joanne

 FOR APPLE CAKE SUBSTITUTE APPLES FOR CARROTS AND CUT SUGAR IN HALF.

Incredibly Moist and Easy Carrot Cake

• PREP 20mins
• COOK 45mins
• TOTAL 1hr 5mins

This is the best carrot cake recipe I’ve ever used. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well.

This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option

**The creamy frosting recipe shared below is a soft frosting and is not ideal for frosting the entire cake. It is more the consistency of stabilized whipped cream, rather than traditional cream cheese frosting. For a more traditional cream cheese frosting, see the notes section.

Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

YOU WILL NEED

FOR CARROT CAKE

2 cups (250 grams) all-purpose flour

2 teaspoons baking soda

1/2 teaspoon fine sea salt

1 1/2 teaspoons ground cinnamon

1 1/4 cups (295 ml) canola or other vegetable oil

1 cup (200 grams) granulated sugar - (Reduced total sugar by 1/2 a cup)

1 cup (200 grams) lightly packed brown sugar - (February 28, 2025 -  tasted great.)

1 teaspoon vanilla extract

4 large eggs

3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)

1 cup (100 grams) coarsely chopped pecans

1/2 cup (65 grams) raisins

FOR CREAMY FROSTING

8 ounces (225 grams) cream cheese, at room temperature

1 1/4 cups (140 grams) powdered sugar

1/3 cup (80 ml) heavy whipping cream

1/2 cup (50 grams) coarsely chopped pecans, for topping cake

DIRECTIONS

MAKE BATTER

Heat the oven to 350 degrees Fahrenheit (176C). Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.

In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.

In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.

BAKE CAKE

Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. (If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).

• TO FINISH

In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.

Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

ADAM AND JOANNE'S TIPS

• Traditional Cream Cheese Frosting: In a large bowl, beat 16 ounces of cream cheese and 1/2 cup of softened butter together for a minute or two until smooth. Add 4 1/2 cups of powdered sugar, 1 1/4 teaspoons of vanilla extract, and a pinch of salt. Beat for 2 to 3 minutes until extra creamy. If it is too thick, add 1 tablespoon of cream or milk.
• How to Make Carrot Cake Cupcakes: For cupcakes, we’d recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make 22 to 24 cupcakes.
• Using a bundt pan: We have never done this in our kitchen, but a 10-cup or 12-cup Bundt pan should be fine for this recipe. You will likely need to increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup.
• Using a 9-inch by 13-inch pan rectangular pan: Simply add all the batter to the rectangular pan and bake. The bake time should be similar.

Sri Lankan Chicken Curry by Dini K.

 

Ingredients:

• ▢2 – 3 tbsp coconut oil
• ▢½ onion yellow or red
• ▢4 garlic cloves minced
• ▢1 inch ginger minced
• ▢6 – 7 curry leaves or 2 bay leaves
• ▢2 ½ tbsp roasted Sri Lankan curry powder
• ▢1 cinnamon stick or 1 small regular cinnamon stick
• ▢½ tsp salt plus more to taste
• ▢1 tsp cayenne pepper or chili powder (less if you like it less spicy. PLEASE SEE NOTES)
• ▢1 tbsp paprika not smoked or sweet paprika
• ▢2 lbs chicken, whole chicken cut into sections OR any bone-in chicken thigh or leg pieces (large thigh pieces should be cut in half)
• ▢2 serrano peppers (or regular green chili) cut length-wise, with or without seeds
• ▢3 roma tomatoes cut into cubes (or 2 medium-sized regular tomatoes)
• ▢2 tsp brown sugar see notes
• ▢2 tsp apple cider vinegar PLEASE SEE NOTES
• ▢½ cup coconut milk PLEASE SEE NOTES
• ▢½ cup water

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Instructions:

• Add the coconut oil in to a large saucepan and heat the oil over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.
• Add curry powder, chili powder/cayenne pepper, paprika, cinnamon, curry leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
• Add the chicken, serrano peppers/green chili peppers, salt, 3 roma tomatoes, 1 tsp sugar, and mix to coat. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don’t burn.
• Add coconut milk, water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
• Lower the heat, and let it simmer with the lid closed, for 15 – 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed. You can add the rest of the sugar or more salt, or vinegar to your taste. Remember that curries can be adjusted to your taste!

Vegeta, Gourmet Seasoning, No MSG

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Vegeta No MSG Added All Purpose Food Seasoning

500 g

$5.99

Description & Features

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Directions: Sprinkly 1 teaspoon of Vegeta on roasts, barbeques, poultry and fish prior to cooking or add 1 teaspoon of Vegeta during the last 5 minutes of cooking to enhance the taste of soup, stir-fries, rice, casseroles and vegetables.