Potato Pancakes

Ingredients:

 

½ kg potatoes grated

Black pepper as per taste

Himalayan pink salt as per taste

3 eggs (only egg white required}

Half kg Green onion (only green portion of green onion required)

Asian hot spices mix Powder (Garam Masala)

Vegetable oil

4 to 5 chopped Green chili  

Directions To Cook:

Peel the potatoes with a knife then grate them with a hand grater. Put the grated potatoes in a cotton cloth and press them hard to remove the excess water from the grated potatoes.  Now add in the grated potatoes mixture the pink salt, black pepper, little oil, Asian hot spice mixture, chopped green onion, egg white, chopped green chill and mix the mixture well. Now shape the potatoes mixture in pancake shape and place them aside. You can also place them in a refrigerator to make them bit solid so that they don’t break while frying.  In a large frying pan, put some oil and heat it on the medium flame when the oil is hot, place the potato pancakes in the frying pan and deep fry them until they become golden brown in color. When ready serve them hot with tomato ketchup or Asian traditional spicy sauces 

Chicken Parmigiana Baked

It is a tomato sauce base topped with the delicious chicken  schnitzels and eggplants . It is heartily delicious for an ideal meal with your family. Enjoy this saucy chicken with rice or with pasta and noodles

Ingredients: 

2 tablespoon olive oil

700 grams of the crumbed chicken breasts

1 medium sized chopped onion

2 cloves of garlic crushed

340 grams of jar fire roasted pepper strip

1 ½ cups of tomato paste sauce

1/3 cup of fountain spicy red sauce

1/3 cup of bread crumbs

100 grams finely sliced mozzarella cheese

¼ cup of the Basil leaves

230 grams of diced chargrilled eggplant

Basil leaves for serving 

Direction to Cook:

Take a large frying pan place it on medium heat. Pour one tablespoon of olive oil in it. Cook in it the chicken in two batches.  Cook each side for two to three minutes until the chicken is cooked thoroughly and it color changes to brown.  When the chicken is cooked thoroughly transfer the chicken to a plate. Now heat the remaining one tablespoon oil in a frying pan. Add the chopped garlic and onion in the heated cooking oil. Fry the onion and garlic by stirring occasionally until the onion gets softened now add the roasted peppers and eggplants continue to cook. Add in the cooking mixture the spicy red sauce and the pasta sauce and cook it to bring the mixture to boil. Stir the basil leaves into the mixture. 

Season the mixture with the pink salt and pepper.  Preheat the oven to 200 degree Celsius temperature. Take a huge 10 cupped capacity oven proof dish. Put half of the chicken in the oven proof dish. Pour half of the sauce mixture on the chicken. Now put the remaining chicken on the layer and then top it with the remaining sauce mixture spread the layer of sliced cheese on it and sprinkle on it the bread crumbs. Now put the dish in the oven and bake for at least 10 to 15 minutes until the top layer takes the golden color.  Serve it by topping with more basil leaves. Enjoy the saucy chic.

Italian Fries: With Himalayan Pink Salt

Italian cheesy French fries are too awesome to eat. They are supreme to serve as the single snack with spicy ketchup and sauces at tea time, brunch time or evening snacks time. Supreme cheesy fries can be served in addition to the burgers and wraps also. Cheesy fries are soft and delicious to eat .Evenly liked by the kids and the elderly persons 

Ingredients:

6 to 7 potatoes peeled and sliced into French fries sticks

¼ cup of olive oil

Himalayan pink salt  

Black pepper per taste

500 grams of Romano cheese grated

¼ cup finely chopped parsley leaves

100 grams of salted butter sliced into six cubes

1 to 2 tablespoon of Italian herbs dried / combo of thyme, basil leaves, oregano. Marjoram 

Procedure to Cook:

Cut the potatoes in French fries style then put them in cold salted water for  a while  and then  drain  the water from the soaked potatoes Dry the potatoes by stroking with the paper towel.  Set the oven to preheat at 400 Degree Celsius.  Spread with the brush the olive oil on two baking dishes. Spread the sliced potato chips on the baking dish. Let the potatoes overlap its ok then too. Now sprinkle the herbs on the potatoes. Sprinkle the cheese and the parsley leaves on the potatoes.
Sprinkle the pink salt and black pepper on the potatoes.  Pour spread the olive oil on the potatoes also place the butter cubes on the sides of the baking dish, now put the baking dish in the oven and bake it for at least 45 to 50 minutes. While baking potatoes keep checking the fries are cooked or not. When the potatoes turn to the golden brown color, they are ready to serve with the spatula lift the potatoes along with its crusty yummy cheese layer serve hot with the spicy tomatoes and chili garlic sauces.

Scandi Trout With Fennel Potato Salad

A delicious  Scandinavian styled trout fish recipe glazed with honey and mustard delicious touch, the  fish with the honey and mustard tinge is ideally tasty and the flavor torch to optimistic level when served wish the creamy potato side dressings

Ingredients:

Trout fish

Olive oil

Lemon juice

One table spoon honey

100 gram of sourced crème

½ packs Dill leaves small pack chopped

1 fennel bulb finely thin sliced

Himalayan pink salt

½ pack of small parsley leaves chopped 

Directions to cook:

Take the potatoes and boil them in refined salted water. Keep checking the potatoes with knives .when cooked remove it from water and leave them to cool down, take a bowl and put the chopped onion and sliced fennel bulb in it and pour it in lemon juice and then cover it and put it aside.

Preheat the oven to 180-degree Celsius. And prepare a mixture by mixing well the mustard with the oil, honey; pink salt and the lemon juice .take a baking tray slightly grease it with oil. Place the trout fish on the baking tray with skin side down. Now with the help of a brush spread the mustard oil mixture on the fish thoroughly and evenly and put the dish in the oven to bake for ten minutes. Check the fish while baking if needed change the side of fish on the tray to cook evenly.

When cooked take out the fish from the oven. Now sliced the cool boiled potatoes into small pieces .layer the sliced potatoes in a dish, mix the crème with the parsley, dill, and the lemon zest and put the mixture on the potatoes and stir thoroughly. Add to it the onion and fennel and serve it with the trout