Crispy Potato Wedges

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Ingredients:

·         1 kg Potatoes

·         1 tsp sesame seeds

·         ½ cup Rice Flour

·         ½ cup Corn Flour

·         1 tsp red Chili Paste

·         A pinch of Chili Flakes

·         Salt to taste

·         1 tsp Sesame seeds

For Sauce

Ingredients:

·         Half cup water

·         One cup sugar

·         1 tsp finely chopped garlic

·         1 tsp finely chopped lemon grass

·         1 ½ tsp red chili paste

·         A pinch of chili flakes

·         1 lemon- juiced

·         Salt

Preparation:

Sauce

Take a skillet and heat water in it. Add sugar, garlic, and lemon grass to it. Stir it and let it cook for 1-2 minutes unless the sugar melts. Then add chili paste and red chili flakes to it. Cook until desired consistency reaches, about five minutes. Then add lemon juice and salt to it and remove from the heat.

Potato Wedges

Peel and cut potatoes in good shape and boil them for just 5 minutes. Take the potatoes out of water and keep aside. Now take a bowl to make batter. Take corn flour, rice flour, sesame seeds, salt, chili paste, chili flakes, and a little water to make a thick paste. Now mix well, add the potatoes in the batter and coat the potatoes well. Now fry the potatoes and you will see the crispy potatoes ready to enjoy. Serve with the sauce. 

Sweet Potato Puff with Topping

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Ingredients:

·         3 sweet potatoes

·         ½ cup milk

·         2 tbsp butter

·         ½ cup sugar

·         ½ tsp nutmeg

·         2 eggs

·         ½ tsp cinnamon powder

Topping:

·         2 tbsp melted butter

·         ¾ cup corn flakes

·         ½ cup chopped walnuts

·         ¼ cup ground brown sugar

Preparation:

            Peel the sweet potatoes in a bowl and mash well. Then add milk, eggs, butter, nutmeg and cinnamon.  Mix well to make a fine paste. Preheat the oven to 400 degrees. Butter a bowl and pour the potato paste in it. Now prepare the topping. Take another bowl and add melted butter, corn flakes, walnuts and ground sugar. Mix all the ingredients well. Now spread this topping on the potatoes. Cover the bowl with foil and put in the preheated oven for 20 minutes. If you want the topping crunchy remove the foil after before the last ten minutes. Sweet Potato Puff with Topping is ready. 

Creamy Potato Soup

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Ingredients:

·         6 potatoes, diced

·         1 tbsp dried basil

·         2 cups heavy cream

·         3 ½ tbsp butter

·         2 cups shredded gouda cheese

·         1 ½ tsp garlic-shallot puree

·         2 carrots, diced

·         2 stalks celery, diced

·         1 onion, diced

·         6 cups chicken broth

·         1 tsp corn flour

·         Salt to taste

·         Black pepper to taste

Preparation:

        Melt the butter in a skillet and add carrot, celery, onion, garlic-shallot puree and dried basil. Cook it stirring for about 3-4 minutes. Then add diced potatoes and cook for another 3-4 minutes. Now add the chicken broth and let it cook for 15 minutes. Take a small bowl and mix some water and corn flour in it. Add this corn flour and water in soup. Cook it whisking properly. Then add cream in it and cook it stirring for 1-2 minutes and then add cheese, salt and black pepper. Cook until the desired consistency is reached. Creamy Potato Soup is ready. Serve hot.