Simply Spices

Spicy Potato Fries

Preheat oven to 425ºF.
Wash and cut potatoes into wedges, do not peel; dry potato slices on paper towels.
In a large bowl, toss potatoes with Mrs. Dash® Original Blend,crushed red pepper, olive oil, and ginger garlic paste.
Spray baking sheet with non-stick cooking spray; lay wedges on baking sheet.
Place potatoes in preheated oven and bake for 20 minutes.
Turn the potatoes and bake another 20 minutes or until potatoes are browned and tender.

Wash and dry okra in paper towel;make sure they are dried well.
Trim both the ends and cut into small slices.
Heat oil in a pan, add mustard seeds, urad dal and curry leaves; once the mustard seeds crackle, add thinly sliced onions; fry well.
Add chopped okra, salt, turmeric and chilly powder; add few drops of water.
Cover and cook gently until they are tender, stirring now and then.
Serve with roti or rice and Sambar or Tomato rasam.

After a long break I had a chance to update my blog.

Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup;stir often to make sure the milk does not burn in the bottom of the pan;set aside.
Melt the butter in a frying pan on medium heat.
Add the shredded carrots; stir-fry for 5 to 7 minutes; carrots should be tender and slightly changed in color.
Add boiled milk; cook until the milk dries. This will take about eight to ten minutes.
Roast the cashew nuts and set aside for the garnish.
Add sugar; stir-fry for another 3 to 4 minutes until the halwa starts to leave the side of frying pan.
Garnish with roasted cashew nuts.