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

Capsicum Rice With Himalayan Pink Salt

A colorful and delicious rice recipe.  Good to be part of one’s lunch box or dining table with the side on- veg or veg dishes in a crowded gathering .The traditional Asian spices make its rich flavor that it can be enjoyed with yogurt Raita  and simple potato chips.


Ingredients:

500mg rice

2 chopped capsicum

Cooking oil

Himalayan pink salt

½ tablespoon mustard seed

1 tablespoon peanut or cashew

1 teaspoon cumin seed

½ teaspoon turmeric powder

Hand full of chopped Cilantro

Ingredients for the spice powder::

1 tablespoon coriander seed

1 tablespoon Vigna mungo, black gram, or white lentils

Red chili powder to taste

2 tablespoon grated coconut

1 spring curry leaves

Recipe to Cook:


First, prepare the spice powder. In a pan slightly roast the coriander seeds, vigna mungo , red chili curry leaves and the grated coconut then grind the roasted spices in a blender to make thin powdered spice . If you don’t have coconut you can replace them with the mustard seeds.

In a skillet, half cook the rice. Then place them aside and left them to cool .In another skillet, heat the vegetable oil. Then add the cumin seed, mustard seed, cashew nut and curry leaves into the heated cooking oil . then add the add the chopped capsicum  in the skillet and stout it till it becomes tender now add the pink salt turmeric powder and spice powder   and fry the mixture for few minutes . 

Now add the cooked rice to the mixture and stir the spoon well in the skillet to let the rice get coated with mixture evenly.  Fry the mixture then set the rice to cook on very low flame for 5 minutes they’re ready to serve. Garnish the rice with the colorful bell pepper and the chopped cilantro. Serve the dish with Asian   yogurt Raita  and salad you can also serve the dish with side vegetable or non-vegetable dish

Potatoes Bread Rolls

Crispy bread roll recipe is delicious and nutritious wrap recipe. Ideal to serve with the tea  in brunch and evening snacks. Equally liked by the kids in the school lunch box 

Ingredients:

½ kg Potatoes

100 grams Chickpeas

 2 tablespoon crushed Peanut

2 tablespoons crushed Cashew nut

3/3 tablespoon Roasted cumin

1 cup Green chili chopped 

Himalayan pink salt to taste

 Red chili per need

1 tablespoon Garlic paste

1 tablespoon Ginger paste  

How to Cook:

In a medium sized skillet boil potatoes and Chickpeas.  When the boiled material cools down, mash together the mixture. Add the Himalayan pink salt, roasted cumin and half chopped green chili in the mashed potato material. Set the material aside. In a frying pan, heats some oil. Add the garlic paste in the oil, then add ginger paste and then remaining chopped green chili in it and let the material get fried on low flame when the cooked material becomes brown in color, add the boiled potatoes in it and continue to cook for further 10 minutes till the potatoes color takes slight brown color.Now remove the pan from heat let the mixture cool down and add the grounded cashew and the peanuts in the mixture. Place the material in a refrigerator so that it becomes little more thick and stuffy.  Take the slice of white bread, moisten the slice. Then press the slice between your hands to remove the excess moisture from slices. Now put fried potatoes mixture in the bread pieces and make their rolls.  Freeze the bread rolls in the refrigerator to make them little hard. In a large skillet pour the oil and let it heat. Put the rolls in the  hot oil and  fry them to deep  on moderate flame when they become golden brown and crispy takes them out of the skillet and place them on the blotted  absorbing paper to remove the excess oil . Serve the hot bread rolls with the tomato sauce in the evening snacks. Also best lunch box menu for the young kids

Baked Mustard Chicken:

Baked mustard chicken is a delicious and easy to cook recipe. The mustard and the honey blend make it taste even more optimal. The dish can be enjoyed with the rice dishes  and wheat  wraps.  Kids love to eat this delicious chicken 

Ingredients:

6 Boneless chicken pieces of sliced in half

1/2 Tablespoon dried Basil

125 Gram Honey

125 Grams prepared mustard

½ Tablespoon of Paprika

½ Teaspoon of dried Parsley

Himalayan pink salt to taste

Black Pepper to taste

Cooking Method:

Put the chicken breasts in shallow dish. Sprinkle and rub thoroughly pink salt and black pepper on the chicken pieces. Prepare a baking dish by brushing a little oil on the baking dish evenly. Put the chicken breasts on the oily baking dish. first of all, Preheat the oven to 175 degree Celsius. In another bowl, mix together honey, parsley, basil. Paprika and mustard together and whisk all the added ingredients thoroughly. Now pour half of this mixture on the chicken pieces placed in the baking dish now .Put the baking dish in the oven and heat the chicken for at least 20 minutes. Now check the half-baked chicken and turn the chicken pieces to other sides on the baking dish and pour the remaining honey mustard mixture on the chicken and brush it to spread the mixture evenly on the chicken pieces. Bake the chicken for more 10 to 20 minutes or bake it until the pink color of the chicken meat changes to golden color and the juice comes clear. The chicken is ready to serve.

Delicious Butter Chicken With Pink Salt

An appetizing chicken cooked in butter gravy is hard to resist. Especially when the occasion is a celebration for which the scrumptious meal is cooked. The savory and buttery texture of chicken with natural herbs and vinegar based salad are ideal for hot summers night dinner, in open air. Friends and family gathered around this meal will never forget your generosity and skill in preparing this seemingly difficult but actually easy cook.

Ingredients:

2 beaten eggs

Black pepper

½ tablespoon Himalayan garlic pink salt

4 half boneless chicken breasts

½ cup of sliced butter

1 cup roasted bread crumbs 

Direction to Cook:

Crack open eggs in a beating bowl and beat till fluffy. Add a bit of natural pink salt and black pepper in egg mixture.  In another bowl mix bread crumbs with butter and spread even on a baking tray as the base. Don’t forget to season the bread crumb mixture with Himalayan garlic pink salt. This natural blend of a salt is the epitome of all savory baked dishes. Preheat the oven at 195 degree Celsius or 375 Fahrenheit. Now dip the chicken in the beaten egg mixture and then dip in the crumb mixture to coat it evenly. Place the coated chicken in the baking dish and cover with thin slices of butter on the top and on the sides. Bake it for about 20 minutes then flip the side and cook till chicken is tender and still moist with butter. Serve with the vegetable salad sprinkled with vinegar, pink salt and pepper. You can also prepare boiled rice or pasta to go along with the dish.

Cheesy Egg and Vegie Cup

 Ingredients:

 Vegetable oil

 2 1/2 cup shredded hash brown potatoes

 2 cups of vegetable oil

8 eggs

3 Tablespoon milk

1 cup shredded cheese

 Himalayan pink salt to taste

¼ cup grated parmesan cheese 

Directions to Cook:

First, preheat the oven to 375 degrees. Take a nonstick skillet or cooking pan. Pour some oil in the skillet and heat it. Add in the oil the potatoes cook them add the cut vegetable in the potatoes add the Himalayan pink salt in the potatoes and cook further.  Cook the mixture until the potatoes get brown and the vegetable gets tender.  Take 12 muffin pan cups; spray the cups with the cooking spray .Now put the vegetable mixture in the muffin cups. Put the shredded cheese in the cups. In a bowl beat the egg with the milk and the parmesan cheese.  Beat till the mixture blend together. Pour the blended mixture into the muffin cups and out of the cups in the preheated oven. Bake the cups for at least 15 minutes or till the position when the knife inserted in cake come out clear when the cooled remove the cake from the pan.  It is ready to serve

Easiest Brownies Ever

Amazing brownie recipe, having a chewy texture and delicious,  chocolate flavor. It is easy to cook recipe having   minimal in gradients. These brownies costing fewer expenses will be equally liked by the kids and elder members of family ideal for breakfast and tea servings for the family and the guest

Ingredients:

·         I cup butter

·         2 cups brown sugar

·         2 eggs

·         I cup all pure floor

·         1pinch of Himalayan pink salt

·         1 cup unsweet cocoa powder

·         2 tablespoon vanilla extracts

·         1 cup chopped walnuts

Directions how to cook :

Take a baking dish measuring 9x11 inch greased it with butter. Preheat the oven at temperature 350 degree C. Take a bowl adds brown sugar and butter in the bowl and mix it thoroughly until it becomes smooth and fluffy. Now add the bated eggs in the bowl. Add the vanilla extract to the mixture and stir it. Then add the floor. Pink salt and cocoa powder and mix well until it becomes smooth. Now add the chopped walnuts in the batter .spread the batter in the baking pan evenly. Place the pan in the oven and bake it for 20 minutes the edges become to pull away and the top portion becomes dry. When the baked material cools down to cut the pieces in square shape. Serve the   delicious brownies with tea and coffee to your guests and family.