French Fries

2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut lengthwise into 1/2-inch by 1/2-inch chips

3 tablespoons (45ml) distilled white vinegar

Kosher salt

3 quarts (2.9L) neutral oil, such as vegetable or canola, for frying

Malt vinegar, optional

In a 6-quart Dutch oven, add potatoes, distilled white vinegar, 3 quarts (2.8L) water, and 3 tablespoons (36g) salt. Bring to a boil over high heat and boil until potatoes are fully tender, but not falling apart, about 12 minutes. Drain and spread into an even layer on a wire rack set in a rimmed baking sheet. Let dry for 5 minutes. For best results, freeze potatoes for at least 3 hours, until frozen solid, and up to overnight before continuing with step 2.

Line a rimmed baking sheet with a double layer of paper towels; set aside. In a 6-quart Dutch oven or large wok, heat oil over high heat to 265ºF (130ºC). Add one-third of chips and cook, using a spider skimmer to agitate occasionally, until a crust begins to form, 3 to 5 minutes. Use spider skimmer to transfer to the prepared baking sheet. Return oil to 265ºF (130ºC) and repeat frying with the remaining potatoes,working in 2 more batches. Let potatoes cool to room temperature, about 30 minutes. For best results, transfer potatoes to a wire rack set within a rimmed baking sheet and freeze potatoes for at least 3 hours, until frozen solid, and up to overnight before continuing with step 3.

Adjust oven rack to middle position and heat oven to 200ºF (90ºC). Set a wire rack in a rimmed baking sheet; set aside. Reheat oil in Dutch oven over high heat to 400ºF (205ºC). Add half of the potatoes and fry until crisp and light golden brown, about 3 1/2 minutes, adjusting heat as needed to maintain a temperature of around 360ºF (180ºC). Transfer to a  paper-towel lined bowl and season immediately with kosher salt and a dash of malt vinegar, if using and toss to combine. Transfer to prepared baking sheet and hold warm in the oven. Return oil to 400ºF (205ºC) and repeat frying and seasoning with the remaining chips. Serve.

Bread Pakora

4 slices of while bread

For Batter

1 ½ cup besan gram flour

2 Tbsp corn starch

¼ tsp baking soda

⅛ tsp asafetida hing

½ tsp salt

1 tsp oil

About ¾ cup of water

For Filling

1 cup potato boiled and mashed

1 ½ Tbsp oil

1 tsp cumin seeds jeera

⅛ tsp asafetida hing

2 tsp coriander powder dhania

1 Tbsp ginger finely chopped

1 Tbsp green chili chopped

½ tsp red chili powder

½ tsp salt

½ tsp black salt

2 Tbsp mango powder amchoor

1 ½ Tbsp sugar

¼ tsp garam masala

¼ cup cilantro chopped

Batter

In a bowl mix all the dry ingredients together, besan, corn starch, salt, asafetida and baking soda, mix it well. Add oil and add water slowly to make a thick and smooth batter. Set aside.

Filling

In a frying pan heat the oil over medium heat. When oil is moderately hot add cumin seeds, asafetida, coriander powder, ginger, green chili, and red chili powder stir fry for few seconds.

Next add potatoes, salt, black salt, mango powder, garam masala and sugar stir for about 2 minutes, add ½ cup of water keep stirring and keep mashing the mix if needed add little more water. Mix should be very mushy and soft like a spread. Add cilantro and mix it well.

Taste the potato mix it should be spicy after you spread the mix to bread and fry with batter spice level will go down. I always keep the mix extra spicy. Mix is ready keep aside.

Making Pakoras

Spread the mix generously on two slices of bread, then close sandwiches with other slices of bread.

Remove the crest from the bread all sides and slice them in the shape you like. I am slicing them in 6 pieces because the bread I am using have big slices.

Heat about 1 inch of oil in a frying pan on medium high heat moderately. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.

Dip the bread into the batter one at a time, making sure bread are completely covered with batter. Then, slowly drop them into the frying pan.

Turn them quick and take them out quick. We are going to double fry these pakoras. Fry them all then put them back in frying pan and fry the pakoras until they are golden-brown both sides.

Tomato Soup

Olive Oil - 1 tablespoon

Butter - 1 tablespoon

Cumin Seeds - 1 teaspoon

Onion - 1, sliced

Carrot - 2, diced

Bell Pepper - 1/2, sliced (optional)

Garlic - 2 cloves, minced

Tomato - 4, diced

Ginger - a small piece, grated

Mint - 5 leaves (optional)

Cayenne Powder / Red Pepper Flakes - 1 teaspoon

Salt & Pepper

Chicken Stock - 1 cup

Heavy Cream

In a stockpot, heat the Olive Oil and Butter over medium heat.

Add the Cumin Seeds to temper.

Mix in the Onion, Carrot, Bell Pepper, Garlic, Tomato, Ginger, Mint, Red Pepper Flakes, Salt, and Pepper. Cover and cook for 10 minutes.

Pour in the Chicken Stock and continue cooking, covered, for another 10 minutes. Blend until smooth using a hand blender, then strain through a sieve.

Serve the soup in bowls, garnished with Heavy Cream.

Enjoy warm with grilled Cheese Panini.