TOP 5 PLACES TO SEE IN BALI


Ever since I saw Julia Roberts prance about the lush rice fields of Ubud, Bali, I've wanted to go to Bali. After "Eat, Pray, Love" Bali has more or less come to signify Love. Don't you agree?




We were so keen to go to Bali for our honeymoon, but the dates we had and my absolute ignorance about how transit visas work, led us to change our destination to Phuket. We loved the blue seas and golden sands of Phuket. And when you get so much Thai curry to eat, how can you not love it? But Bali always remained a destination that we wanted to vacation in. So it happened, 6 years late, but it did. We were in Bali for our 6th wedding anniversary , last week and it was awesome. The perfect stress free relaxing week that we were both craving for.

But all was not hunky dory in the start. Two days after we booked our tickets, we found out that Mount Agung was on high alert for eruption. Imagine a volcanic eruption pouring magma on to your vacation plans. How often does that happen? It was supposed to erupt in hours to days after the alert, it is still sleeping and lets pray it continues to do so. So after a lot of will it or won't it, we went ahead and booked our stay - 4 days in Ubud at Villa Loka Pala through Airbnb and 2 days near Legian Beach.

UBUD:




You cannot go to Bali and not go to Ubud. I simply loved how cute this place is. A small, yet fashionable town with some of the prettiest restaurants. You will be spoiled for choice of where to eat and what to eat. Ubud thrives on tourists and there is something for everyone - Indonesian, Italian, Thai, Indian, Vegan, Vegetarian, Ice creams, Gelato, Fro-yo - just take your pick. 

And you get more than just food for the soul here, you get some of the prettiest clothes here too. Big brands, local designers - the market has everything. Check out the famous Batik Indonesia has to offer. The heart of art and culture, you definitely want to pick up some wonderful wooden articrafts from here. You also get some of the best ceramics here, watch out for my post on the best ceramic shops in Ubud



Those lush rice fields I spoke of before are all around Ubud and definitely need to be visited. Goa Gajah - the Hindu cave temple is another site that is close by from here. The famed Monkey Forest that is teeming with monkeys of all sizes is another attraction Ubud has to offer. You can spend the night watching the local fire dance at the palace. 

I personally recommend staying in Ubud as it is closer to all the other attractions. The crowd here is well behaved and courteous. English is well understood and spoken, so no communication gaps there.




Recommended Restaurants - 

Moksa - You definitely want to try out Moksa if you are vegan or don't mind eating vegan. They grow their own fruits and vegetables and have a very interesting menu. The best and most expensive meal we had during our entire stay!! They are closed on Monday. Plan accordingly

Mamma Mia / Warung Citta Ovesta - Both serve good pizza and bruschetta. The pasta at Citta Ovesta is a definite must try as is the Pomodoro Bruschetta at Mamma Mia.

Gelato Secrets - The favorite Gelato shop in Ubud, they have branches all over the town. Plenty of flavors to try from. They allow you to taste the gelatos before ordering one, so give them a try.

Breadlife Bakery - You have to have their red velvet cake. The most sinful cream cheese filling ever!!! You get a variety of bread here too. Be aware that their products contain egg.

Other places we ate at - the raw chocolate factory, Healthy Juice Warung.

You also want to definitely try the local fruits available in Ubud.



PURA ULUN DANU BRATAN:



The most photographed temple in Bali and I definitely know why. Nestled up in the mountains on the banks of Lake Bratan (Beratan), this temple will take your breath away. The terrain to reach the temple isn't flat and there are several steep slopes along the way (almost like our Indian ghats). If you are not comfortable riding a two wheeler in such terrain, you may hire a cab/taxi from Ubud/Kuta or you can take a shared shuttle up to Bedugul and then take a two wheeler from there.

There is an entry fee here, about 50,000 IDR per person. And like almost all other temples in Bali, tourists are not allowed to enter the temples, just the outer campus. But this still warrants a visit and nothing can change that. 

You can go on a boat ride on the lake. The twin lakes of Buyan and Tamblingan are close and you can visit them too. The most photographed gates - the gates of Handara Golf Resort is also on the way to the Pura Ulun Danu and makes for a good click. The Munduk waterfall is close by but the ride has several steep ups and downs, so go only if you dare. 



Recommended Restaurants - 

Warung Classic
- Set amidst the hilly terrain of Munduk, it is very easy to miss this little place. Rated high on Tripadvisor, this restaurant definitely lives up to its reputation. They have a decent sized vegetarian menu as well. The food tastes really good and is reasonably priced. But the best thing here, is the view.

Terrasse Du Lac - Again, this place is highly rated on Tripadvisor and is reasonably priced. It mainly caters western cuisine. Vegetarian/Vegan options are available.



TANAH LOT:


This temple in the sea has become the landmark destination of Bali. Carved like a boat from rock, this temple is especially famous for the sunset. Since most of the tour operators, get tourists here for the sunset view, the place may be overly crowded. We went around mid-day and the place was reasonably crowded and we could squeeze in some good clicks. Tanah Lot looks awesome during high tide, although you may not get to go close to it. Check out the tide information before visiting. The entrance fee is appx 60000 IDR per person and like the other temples, tourists are not allowed to enter the temple. The cliffs around the temple are equally spectacular, so walk around.



The temple of Taman Ayun is on the way to Tanah Lot from Ubud, definitely make a stopover there.



Recommended Restaurants - 

Warung Disini - Famous for its Indonesian cuisine, this restaurant has a few vegetarian/vegan options. There is quite a feast for non vegetarians.

You also have a lot of good restaurants very close to the temple offering seafood that are highly recommended on Tripadvisor. There is a Starbucks close by too for those who prefer tried and tested western food.

LEGIAN BEACH:



The west coast of Bali is awesome. A huge coastline with golden sand and one of the best surf. While Kuta is the more famous beach among tourists, I recommend Legain over it. Kuta tends to get extremely crowded. And Semniyak is way too exclusive. Legian falls somewhere in between. The beach is clean and the water is shallow for a long distance with a strong surf a little into the sea. You have instructors teaching you to surf here. You can rent out the boards just outside the beach. Legian has more families visiting as compared to Kuta, so the crowd is lot more well behaved. There is a sort of flea market right near the beach where you can pick up clothes and beaded jewellery and other souvenirs. The sunset here looks amazing. Head out to Kuta for the night life and malls. Beach Walk mall is pretty close to the beach and houses a lot of big brands.



Recommended Restaurants - 

You have a world full of options on where to eat here. Look at the displayed menu and make your choice. We tried a few places, but nothing worth recommending as they were just "okay". The meals around Legian/Kuta cost more than Ubud. Keep in mind there may be an added government imposed tax on your meals. 

PURA BESAKIH:




It is the holiest temple in Bali. It is not just one temple, but a complex of temples. It contains the temples of Brahma, Vishnu and Shiva as well as temples for all castes. There are also family temples in this complex. The humongous campus is located on the slopes of Mount Agung - the tallest peak in Bali. The ticket costs around 60,000 IDR per person and while you are not allowed to enter the temple, you are expected to wear a sarong to enter the complex. Either carry your own or rent one outside.

Mount Agung has been on high alert for a volcanic eruption for over a month now and there is a 9-12 KM radius exclusion zone around the mountain. Due to this, Besakih is no longer accessible to tourists, until the government shrinks the exclusion zone, one cannot visit Pura Besakih. Unfortunately, we could not visit due to the Volcano alert. 




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Pineapple Cake with Whipped Cream Frosting (Eggless)


Eggless Vanilla cake with fresh pineapple pieces and a light whipped cream frosting!!


How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life



How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life


Happy Birthday to the most important people in my life - My husband and my sister!!

Coincidence? Divine plan? No idea, but the two most important people in my life share their birthday with each other. It was last week and they demanded this Pineapple Cake. Normally, I'd bake a chocolate since that's everyone's favorite, but a birthday girl/boy's wish has to be fulfilled.

So Pineapple Cake it was!!

How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life


The last time I made this cake was four years ago on my birthday and I almost swore I'd never make it again. I was a novice at frosting cakes back then and I messed it up real bad. First I tried to make the whipped cream frosting with low fat cream by adding butter to increase its fat content. I've heard it works, but in my case I ended up with a gloopy buttery mess. Then I found that there are lots of local dairies around that sell fresh full fat cream and I went in search of that. We had to check out several stores to find the freshest of the fresh lot. And to my back luck, I over whipped it and ended up with lots of vanilla flavored sweet butter. So you understand my trauma when the pair asked for Pineapple while I was trying to steer them towards anything that needed a ganache or a buttercream.

So this time I bought back up packets of cream and guess what? All my back ups are safe in the fridge. I've finally learnt when to stop whipping the cream. My suggestion would be to use cream with at least 40% fat content and not fret about making this cake low calorie. Lets get real, this cake is a treat, and not a low cal diet eat, so close your eyes for once at the calorie count and just enjoy a slice of the delicious Pineapple Cake. 

How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life


The first time I made this cake, was also the first time I ever bought a pineapple. It is much simpler to use canned pineapple here, but I'm all about using fresh fruit when I can. So I learnt how to peel and slice a pineapple. While I'd have loved to use the fresh pineapple straight away, it ends up getting bitter after a while, hence, stewing it in sugar syrup. You will need to stew the pineapple a few days in advance, at least one day. I made the pineapple in syrup 4 days in advance and it turned out beautifully sweet and soft. The leftover syrup can be used in smoothies or juices to add a subtle pineapple flavor. 

How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life


How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

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Pineapple Cake (Eggless)


How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of LifeEggless pineapple cake with pineapple pieces and a whipped cream frosting.

Recipe Type:  Dessert
Cuisine:          International
Prep Time:     1 Hour
Cook time:     40 Minutes
Yield:              One 6" cake

Ingredients:


For the Cake:


1.5 cups All Purpose Flour (Maida)
300 gms Condensed Milk
1 cup Milk
0.5 cups Oil
2-3 Tbsp Powdered Sugar
1.5 Tbsp Cornstarch (Cornflour)
1 tsp Baking powder
0.5 tsp Baking soda
1 tsp Vanilla Essence
Pinch of salt

For the Whipped Cream Frosting:


200 ml Fresh medium fat cream(40% milk fat)(Chilled)
4-5 Tbsp Powdered Sugar
1 tsp Cornstarch
0.25 tsp Vanilla Essence

Other ingredients:


2-3 slices of canned Pineapple or 2-3 fresh Pineapple slices
1 cup Water (not required if using canned pineapple)
0.75 cups Sugar(not required if using canned pineapple)


Method:


To prepare the Pineapple:


Skip these steps if you are using canned pineapple.
Add the sugar to the water and heat until it dissolves.
Lower the heat and add the fresh pineapple slices.
Simmer for 5 minutes.
Pour the pineapple and the syrup into a glass jar.
Allow it to cool before closing the jar and refrigerating.
Preferably, do this at least 1 day in advance to assembling the cake. I made these 4 days in advance.

To make the Cake:


Sift together maida, baking powder, baking soda and cornstarch at least twice to ensure even mixing
In a large mixing bowl, take the condensed milk, vanilla essence and oil. Whisk until combined.
Add the powdered sugar and salt, mix until combined.
Add the flour by the spoonfuls and whisk until combined. When it gets harder to whisk, add in a little milk. Continue until all the flour and milk has been combined. Do not over mix, the cake will end up hard.
Preheat the oven to 180 degree Celsius.
Grease two 6" round pans and line the bottom of the pan with butter paper or dust the pan with flour.
Divide the batter equally between the two pans.
Bake for 30-40 mins until done.
Cool on a wire rack until completely cool before frosting.
The cake can be made a day in advance and frosted later.

To make the Whipped Cream Frosting:


Before making the whipped cream, place the whisk and a steel bowl (in which you will be whisking) in the fridge for 30 mins.
Alternatively, place the steel bowl in an ice bath while whisking.
Pour the cream to the cold bowl and whisk until you have soft peaks.
Now add in the cornstarch, sugar and vanilla and continue to whisk until you get stiff peaks. Be careful not to over whip the cream, else it will turn to butter.

Assembling the cake:


Allow the vanilla sponge cake to cool completely.
Level the cake as required.
Spoon the pineapple syrup on both the halves.
Spread a part of the whipped cream on the lower half of the cake.
Cut the pineapple into small pieces and spread on the whipped cream.
Place the upper half on the cake on top.
Spread the whipped cream all over the cake.
Decorate with the remaining pineapple slice.
Refrigerate for at least 1 hour before serving.

How to make eggless pineapple cake recipe, whipped cream frosting, eggless vanilla sponge cake, eggless cake recipe, vegetarian pineapple cake at www.oneteaspoonoflife.com One Teaspoon Of Life
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Lentil Soup with Roasted Pumpkin and Dumplings


Warm hearty healthy vegan Lentil Soup with cumin roasted pumpkin and broken wheat dumplings for cold rainy evenings!

how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com

I'm blogging after a long time - one and a half months!! The last two months were tough. Too much happening at work, I was stressed out a lot and the thought of opening my laptop once I had shut down the office one was so stressful, I let the blog slide for a while. Add to that I had some unplanned weekend travel that left me exhausted. Toss in a sore throat and a runny nose with that and I'm sure you understand how bad the past 2 months were for me.

I did not stop cooking though, I cooked a lot!! Hoping to get all those recipes on the blog soon. First one comes today - Lentil Soup with Roasted Pumpkin and Dumplings!! (whew! long name)

how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com

Is it raining where you are? It definitely is pouring cats, dogs and elephants where I am and I have a higher chance of survival if I were a whale. Not sure if it is our friendly South West monsoons gone rogue or the effects of a depression in Bay of Bengal, but we've received a lot more rain than the city can handle. Flooded roads are adding to traffic and increasing travel time exponentially. 

With rain, comes wind - sharp and cold!! And all this cloudy cold is making me crave is hot hot HOT.. What's hotter and more comforting than soup on a cold windy day? Let us assume that I'm only talking about food for now. So Soup it is!! 

I was browsing through some really old magazines of mine and I chanced upon my sole copy of BBC Good Food magazine. I'm really upset they stopped the magazine in India. I hope they see the merit of starting it again someday. Waiting with crossed fingers! But yeah, the magazine had this exact recipe of Lentil Soup with roasted pumpkin and dumplings that I adapted from. 

how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com


This soup has 3 components - Lentils, Pumpkin and Dumplings.

Lentils - While the recipe mentioned Puy lentils, I used whole red lentils or Masoor. This cut down my cooking time as well as expense in half. To start with, just boil the lentils in water along with a little salt until they are done. Stop cooking before they are mushy enough to become dal. The lentils should preferably hold their shape and have the slightest of the bite in them. Cook them in vegetable broth for added flavor.

Pumpkin - Red pumpkin is roasted along with olive oil, salt, chilli powder and lots of cumin. Cube it and then roast it to reduce cooking time. These taste fabulous, so advise you to make a little extra, you can nibble on them as you cook. I definitely lost a good quantity of them to Raj and Gee while I cooked. A part of the pumpkin is pureed with the lentils and added to the soup while the rest can be just tossed in adding to the texture of the soup.

Dumplings - The recipe called for fine Bulghar wheat, what I used was Dalia or broken wheat, an Indian breakfast staple along with some millets. I soaked both the dalia and fox tail millets (navane) for half hour before draining and mixing in chopped onions, chopped coriander, salt, pepper, a tiny teaspoon of oil and plain flour. Mixed it and shaped into marble sized balls. I boiled them in water for 15-20 minutes until the wheat was almost cooked. Boil them in stock for added flavor.

The last step was combining all the 3 components and simmering for 10 minutes until everything came together. Garnish with chopped coriander and you are ready to serve.

This soup is very hearty and filling, it can keep you going for hours.

how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

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You can find more soup recipes here.


Lentil Soup with Roasted Pumpkin and Dumplings


how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.comLentil soup with added cumin roasted pumpkins and dumplings made of broken wheat.

Recipe Type:  Soup
Cuisine:            International
Prep Time:     45 minutes
Cook time:     60 minutes
Yield:                Serves 2-3

Ingredients:


150 gms Whole Red Lentils / Masoor
150 gms Pumpkin
4 Tbsp Broken Wheat / Dalia
2 Tbsp Foxtail Millet
2 Tbsp All Purpose Flour / Maida
1 small Onion
3 Tbsp chopped Coriander
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Pepper Powder
2 Tbsp Extra Virgin Olive Oil
Salt to taste
Water as required
4-5 tsp Oil

Method:


Soak the lentils in water for 30 minutes.
Soak the broken wheat and foxtail millet in water for 30 minutes.
Boil 3 cups of water in a large pot and add 0.5 tsp of salt to it.
Drain the lentils and add to the pot of boiling water and cook until the lentils are done.
Drain out the broken wheat and millets. Add all purpose flour, finely chopped onions, 1 Tbsp chopped coriander, salt and 0.5 tsp pepper. Mix until combined. If it is runny, add more flour.
Shape into marble sized balls.
Boil 2 cups of water in a pot and add the dumplings into it. Cook for 15-20 minutes or until the dumplings are cooked.
Dice the pumpkin into bite sized pieces. Rub with olive oil, red chilli powder, cumin and salt. Lay onto a baking sheet.
Preheat the oven to 200 degree C. Bake the pumpkin for 20-25 minutes or until done.
Blend 1/3rd of the pumpkin with 1/3rd of the lentils and add to the boiled lentils. Add salt and pepper as required. Add more water if required and simmer for 10 minutes.
Add the remaining pumpkin and the dumplings and simmer for 5 minutes.
Garnish with the remaining chopped coriander and serve hot.


how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com




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Cornflake Chocolate Cookie


Dessert for breakfast or breakfast for dessert? Enjoy both with these Cornflake Chocolate Cookies!!

How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com


How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

There is no joy like dunking a homemade warm buttery cookie into a cup of tea or a glass of milk. Especially when you bake those few times. Don't get me wrong, I love baking, seeing the fruits of your efforts bloom and rise in the oven and fill the entire house with those heavenly aromas is something I simply cannot get enough of. But, I just fail to make the time to bake very often. So whenever I do, I celebrate the finished product. And what a celebration this was - rich chewy cookie with bits of crunchy cornflakes and soft blocks of my favorite dark chocolate. Try resisting that!!

There is only one thing to blame for this Cornflake Chocolate Cookie goodness - the idiot box!! As every other person obsessed with food, I too binge watch food channels on TV. And one of them repeatedly played these "quickies" or "shorties" of a cornflake chocolate chip cookie recipe. As far as I was the only person watching it, it was okay, I've learnt to contain my excitement now, but this video was watched by Raj and Gee and had them all excited. Their excitement rubbed off on me, and these cookies made it into this world from my tiny little oven. When I say tiny, I mean it, I had to bake them in 3 batches. Also, another reason I bake less. The first thing I buy when I buy my first house, will be a BIG bad oven!!

How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

I'm usually a fan of crunchy biscuits or cookies, and this was the first of my chewy lot. I LOVED loved loved every little crumb of it. It tasted of butter, dark Bournville chocolate and Corn Flakes. Raj, true to his self, grabbed one each time he entered the kitchen and Gee, true to her self, found the cookies too rich (pure butter is so wasted on some people), yet managed to down a few.

Making these cookies was actually a breeze. Just cream together the butter and sugar until well mixed, then add everything else to it and mix until combined. No chilling or shaping, just spoon them onto the baking sheet and bake them until slightly brown. The cookies will be soft when just out of the oven, they will crisp up on the outside as they cool. Keep enough space between the cookies while baking as the butter in the dough will melt causing the cookie to spread. If you want to bake later, just wrap in cling wrap or plastic wrap and store in the fridge. Remove from fridge and slice and bake it when ready. 

Use flavored cornflakes and different types of chocolate to get more variety from the same recipe.

How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

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Cornflake Chocolate Cookie


How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.comCornflake Chocolate Cookies are chewy biscuits made with flour, plain cornflakes and dark chocolate.

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     20 minutes
Cook time:     20 minutes
Yield:                22 Cookies


Ingredients:


100 gms unsalted Butter
1 cup Flour (maida)
1 cup powdered Sugar
1.25 cups Corn flakes
80 gms Dark Chocolate bar
1 tsp Vanilla extract
0.5 tsp Baking Powder
1-2 Tbsp Milk

Method:


Cream room temperature butter and 3/4 cup of powdered sugar until combined.
Add the flour, baking powder and vanilla extract and mix until combined.
Cut the cholocate bar into small chunks and add to the dough.
Add the cornflakes into the dough and mix until combined.
If the dough is crumbly, add the milk.
If the dough needs sugar, add the remaining powdered sugar.
If you do not plan to bake immediately, wrap the dough in cling or plastic wrap and store in fridge until ready to bake.
Preheat the oven to 180 degree C.
Grease a baking tray and roll the dough into little balls and place on the sheet.
Leave at least 2 inch space between two cookies as they tend to flatten and expand.
Bake until slightly browned on the edges or for 12-15 minutes.
Cool on a wire rack.
Store in an airtight container once completely cool.
How to make cornflake choco chip cookies recipe, eggless cornflake biscuit recipe, eggless chocolate chip cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

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Sun dried Potato Chips | Aloo Chips | Aloogadde Sandige [Video]


Sun dried Potato Chips - potato slices that are dried in the sun and then deep fried and tossed in seasoning. Highly addictive!!

In a hurry? Jump to Video or Jump to Recipe

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com




The Sun dried Potato Chips are the BEST, seriously guys!!!

Who doesn't love potato chips? I'm sure even the Victoria Secrets models who are eternally on a diet wouldn't mind sneaking one in, once in a while. There are so many varieties of potato chips or crisps or whatever else you might want to call them, but I assure you, this is the best. Cause of course, you will make them yourself. And tell me if I'm wrong, but anything homemade tastes so much better than the preservative loaded air filled packet stuff. 

Recently, I was reading this really old article on Reddit about what surprised non Americans when they visited the USA, I was definitely surprised with the vastness of the country and the enormous food portions. But something that definitely got me crazy was the size of the Potato Chips packets. I think they are as tall as toddlers. Why are they so big? Are they meant to be family packs? If yes, how large is this family? Don't people get bored of the flavor after going through quarter of the packet? Or is it meant to last a month? I did not get that at all. I went a little nuts over the number of flavors though, you get every flavor under the sun.

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com


Back to the Sun, that's really the focal point today. Did I tell you how the Sun cheated us this year?We had the shortest summer ever, just ONE month. Just April. Summer came and went in the blink of an eye. Summer gets replaced by Monsoons in this part of the world and then everyday is just a dull cloudy day dotted with spells of rain. Usually, I'm a big fan of the rains, I simply love how everything turns bright green, and that fragrance when the rain hits the earth is simply divine. And rains, means deep fried deliciousness and loads of hot cups of chai. But this year I was a little disappointed. I had so many things planned for Summer, and I could barely scramble them in, in a month. But what I did manage to do , was sun dry some potatoes. 

You may have only heard of sun dried tomatoes, but believe me sun dried potatoes are even better!! And people have been doing it for ages, just not me though. This was my first and definitely not my last attempt. Potatoes barely take 3-4 days to dry and the drying makes them intense and all the more potatoey (if that were a word). 

So...

STEP 1 - Wash, peel, and slice the potatoes. 
STEP 2 - Soak the slices in salted boiling water until they are just about done.
STEP 3 - Lay them out on a cloth to dry in the sun.
STEP 4 - Deep fry them and toss them in salt and chilli powder.

Step 4 can be done months later. The chips can be stored for 3-4 months easily if stored in a clean dry air tight container. The good thing here is, you can decide how much to fry, you don't need to fry the entire batch at once and worry about them going soft, however, I assure you, that is not a problem, coz like all potato chips, these are irresistible.

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com

Some tips to make sure your potato sun drying turns out to be the best...

1) Do not slice the potatoes very thin like you would for regular chips. These need to be around 2mm. 
2) As you slice the chips, put them in water so they don't darken due to oxidization.
3) The chips are soaked in boiling water until they are just about done. If you take them out too quickly, the chips will darken while drying. If you leave them in there too long, they will be completely cooked. So you need to drain them out in 5-8 minutes. Squeeze a chip in between your thumb and index finger and the chip should give when you apply a little pressure. If it does not, it still needs to be cooked, if it gives too soon, it is overcooked.
4) Dry on a cloth, not a tray or plate or paper. The chips will stick to whatever you have placed under it, and removing them from a tray or paper can be difficult. Preferably, use a white cloth or a light colored one as you don't want color running onto the chips.
5) If the chips turn black on the edges or in small spots, you can still use them, just make sure these are the ones you fry first.
6) If you don't have enough sun, place them in the shade, they will dry there as well, but will take much longer.

And last, you can flavor these chips with whatever flavor you like - curry, mint, oregano etc. Just do it immediately after frying while the chips are still hot so the flavor sticks to them. Or you can just salt them and enjoy the potato flavor to its maximum.

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com

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Video Recipe





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Sun dried Potato Chips


How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.comPotato slices that are sun dried and then deep fried and tossed in seasoning.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     3 days
Cook time:     10 minutes
Yield:                Serves 4-5


Ingredients:


3-4 medium sized Potatoes
Salt to taste
Red Chilli powder to taste
Water as required
Oil for deep frying

Method:


Wash and peel the potatoes.
Slice the potatoes to about 2mm thickness and immerse in water to prevent them from browning.
Boil water in a large pot, add salt.
Once it comes to a rolling boil, lower heat and add the potato slices to it. Boil for 2-3 minutes then turn off the heat.
Let the potato slices soak for 5-8 minutes. Squeeze a slice between your thumb and index finger and it should give slightly after you apply a little pressure. If it does not, allow it to soak longer. If it gives too quickly, it has overcooked, remove from water immediately.
Drain the potato chips and lay them out on a white cloth in the sun. Cover with a light muslin cloth to prevent dust from settling on to the chips. You can dry them in shade as well.
Leave it in the sun for 3-4 days or until completely dried.
Store in a clean dry air tight container. It can be stored for 3-4 months.
When you want to eat the chips, deep fry them and toss with salt and chilli powder immediately.


How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com



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