Given the right situation, a person can find out his/her strength. They can learn what they are capable of and what they can do without. I always thought that I couldn’t cook anywhere except my own kitchen, with my own things, and most importantly my own privacy. It has been a while now that I don’t have my own place where things are my own to call and organize. But now I know that cooking is something that I can do anywhere as long as I have ingredients to work with. I made these sweet potatoes while I was helping someone house-sit. I looked around and found these sweet potatoes and got inspired and put together a meal within an hour for 6 people. Sometimes, it really takes one little spark to ignite an idea and you just have to run with it. I’ve made these a few times since then, they will not be crispy but they are delicious.

INGREDIENTS:

  • Butter (melted)- 3 Tbs
  • Olive Oil- 3 Tbs
  • Rosemary crushed- Dried 1/4 tsp, fresh 1/2 tsp
  • Sweet Potatoes- 3 lbs, (3-4 medium, peeled and sliced thinly)
  • Shallots- 1 (peeled and sliced thinly)
  • Kosher salt- 1 dash
  • Black pepper- 1 dash

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2.  Combine melted butter, oil and crushed rosemary in a small bowl. Pour 2 tablespoons of butter-oil mixture in the bottom of a 2-quart baking dish. Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush top with remaining butter-oil mixture. Season generously with salt and pepper.
  3.  Cover dish with foil and roast for 1 hour, covered, until potatoes are tender (If your potato slices are thicker than shown, you may need to increase cooking time). Increase oven heat to 450 degrees F. Remove foil and roast another 10-15 minutes until tops of potatoes are browned and crisp.

Crispy Roasted Rosemary Sweet Potatoes

 

Raw Drumsticks

Raw Drumsticks

Marinated Drumsticks

Marinated Drumsticks

Frying Drumsticks

Frying Drumsticks

Chicken fry from my mom's recipe

Chicken fry from my mom’s recipe 

There are a few things that I  know from just watching and being around my mom while she cooked. I never really tried to learn cooking from her. But when it came time to do it on my own. I relied on my memory for things that she would make and the rest sort of just happened. This is one of those recipes that I can do with my eyes closed. Her famous Asian inspired chicken fry. She only ever makes this with drumsticks and thighs but you can use whatever you want. You can adjust all these ingredients to your taste. My mom doesn’t have an exact measurement for all the ingredients. But just to give you an idea this is more or less what is required to make it.

P.S. I love you Ammu! Thank you for being you.

INGREDIENTS

  • Chicken Drumsticks – 12 pieces
  • Flour  – 2 cups
  • Eggs – 2
  • Soy Sauce – 1 cup
  • Onions (Finely Chopped) – 2 cups
  • Green Chillies – 1 Tbs
  • Corn Starch – 1 Tbs
  • Salt – 1 Tbs
  • Vinegar – 1 Tbs
  • Ginger Paste – 1 tsp
  • Ground White Pepper – ½ tsp
  • Oil for deep frying

DIRECTIONS

  1. Make sure you wash the Chicken first and let it dry. Prick holes in it with a fork.
  2. Mix all the ingredients together in a huge bowl except for the oil.
  3. For best results, it is suggested to keep this mixture in a fridge overnight. The flavor develops increasingly if you let it marinate for a longer time. If you are in a hurry then you can marinate it for an hour and that should also be good enough.
  4. Take it out and fry it well in oil under medium-high heat. Make sure to thoroughly cook it well on all sides. 2-3 minutes on each side before turning it.
  5. Serve it while it’s hot.