Tandoori Fries

  

Tandoori Fries


Fries are popular and come in a variety of shapes and sizes. They are thin, long, short, with skin, skinless, home cut, home fries which are square, curly, wedged, crinkled, and the list goes on and on.
Let me add to all of this Tandoori Fries; The latest craze found in fusion restaurants. Here is Niloufer's Kitchen's take on them.

Simple to make, not fried but baked, just taste so yummy.
My family is now hooked on these!

Tandoori fries, with the skin on

1kg / 2.2lb potato



1/4 tsp tumeric
1/2 tsp garam masala
1 tsp red chillie powder
1/2 tsp cumin powder
1/2 tsp salt
2 tbsp oil





Wash and cut the potatoes.  Try to keep them as equal as possible. Put them in a deep large bowl.

Mix together the dry spices. Sprinkle all over the potatoes and toss them until it evenly distributes. Drizzle the oil all over them. Toss again.

Place them all on a baking tray lined with a parchment paper.  Preheat the oven to 300F/140C degrees, cook the fries for 45 minutes and then turn the oven to 400F/210C. Cook for another 20 minutes. This will crisp it up, give it the colour . Test  to check they are cooked through and serve warm.

Tips

Choose smooth, unblemished, thin skinned potatoes if you prefer them unpeeled. I generally use Yukon Gold whenever I can. 
Different types of potatoes cook differently. It is best to test them to ensure they are soft and cooked from the inside. Cooking times will also depend on how thin or thick you cut them.
I start on a low temperature to allow them to cook properly without burning. The high flame ensures it crisps up once it is cooked. The longer cooking time also ensures the Tandoori masala cooks through.
Serve this with main meals or serve it with a mayonnaise on the side. 
I like to serves this with a lemon and lime mayonnaise.

For more delicious recipes with Indian Spices click on
Niloufer's Kitchen: Autumn

and

Niloufer's Kitchen: Quick and Easy

Tamota Ma Gos/ Tomato Stew With Lamb

Tomato Ma Gos |Tomato Stew with Lamb

The Persian influence of cooking and eating meat and vegetables together has left an indelible mark on Parsi cuisine. It is one way of ensuring kids eat vegetables and also a way to portion control your meat intake.

One of the more popular ones is this tomato and meat stew, with potatoes, of course. The tomatoes melt down, absorbing the flavours of the lamb while making up a delicious broth from the bone-in. The fine balance of the spice-sour-sweet is exemplary, and the potatoes add to the bulk. Using fresh tomatoes can only enhance the ultimate experience.

Serves 6

1 tsp oil

1 kg/ 2.2 lb bone-in meat (lamb, mutton, or goat)

2 tsp fresh garlic-crushed

2 tsp fresh ginger-crushed

1 1/2 tsp salt

1 tsp chilli powder

1 1/2 tsp cumin powder

2 green chillies -finely chopped

1 kg/ 2.2 lb blanched, peeled, and chopped fresh tomatoes

3 medium finely chopped onions fried until golden brown

1 cup of water

450 g/ 1lb peeled and cut potatoes

2 tbsp jaggery

 

 

 

Heat the oil, add the meat, and brown it all over. Add the garlic and ginger, salt, chilli, and cumin powders. Stir until fragrant. Add the green chillies, tomatoes, and onions. Stir in a cup of water. Bring to a boil, then cover and lower the heat to a gentle simmer. Cook for 45 minutes and add the potatoes and jaggery.

Continue to cook covered for yet another 45 minutes until the meat and the potatoes are soft and tender. The gravy is thick and shiny.

Serve immediately with fresh, warm rotli.

 

Tips

 

If you must use canned tomatoes, pick the whole ones and not the crushed variety.

Adding tepid warm water helps the process of cooking.

Although brown sugar is a good substitute for jaggery, it will not have the same glossy shine that the jaggery results in.

 

 

 

For more Parsi Cuisine and its origins click  for my cookbook 
The Art of Parsi Cooking; reviving an ancient cuisine.

Click on the link below for my e-book Parsi Food menu
http://www.amazon.com/Niloufers-Kitchen-Quick-Niloufer-Mavalvala-ebook/dp/B00HBSBLI4

Photo credit Niloufer Mavalvala

Readers Comments

Hi, I've used a recipe from Nilofers Kitchen.... tamota ma gos, where we boil the tomatoes and skin them before using, and we all just loved it. But I can't find it for some reason. Is there some way u can send me the link. It was brilliant, with the authentic taste and I wanna make it again