Fusion food has always inspired me, and continues to do so. Even though I am not the experimental sorts and go for what’s tried and tested. But I love and strive for innovation in my life. Be it any aspect-food, fashion or even cleaning! If there’s a better, more-effective way to do the same thing, then why not.
This recipe was inspired by the same thought and logic. On my recent visit to Bangalore, I discovered a restaurant that served South Indian cuisine- being a south Indian myself, I am not going to be paying to eat that! So we just ordered a couple drinks and fries.
That made me wonder how I could combine South Indian flavours with the stuff I like to eat. That’s when I wondered, what could I add to my fries and mayo to make something that connected to my roots and still was still yummy enough to say #FriesBeforeGuys?!
So Prerna, who’s the chef, helped and instantly said instead of adding the regular chaat masala or red chilly to fries, we could add Gun Powder (more on how it’s made later), and a zing to the regular, boring mayo.
That’s when it struck me, we’ve had tandoori mayo and it tastes finger licking genius, so may be adding mango could make it summery and yum. But that turned out too sweet and the flavours didn’t add up well. So we thought, what next? Lets use mango pickle instead!
We used the authentic south Indian mango pickle and mixed in a little lemon zest with it! And that’s how this dish was created! Just in minutes. They say when you serve food and fashion, don’t serve just that; instead create stories they can remember and nostalgia that they can store.
So I hope you can enjoy this quick recipe and create a memory when you cook it! 🙂
Here’s what you’ll need to recreate this dish:
- Fries: Potatoes, Boiled and Sliced
- Gun Powder: 1/2 cup Chana Dal, 1/2 cup Urad Dal, 1/4 cup White Til, 3/4th tsp Asofeotida, 8-10 Dried Red Chillies.
Dry roast all ingredients leaving Asofeotida and Red chillies in a pan. Add 1/2 tbsp oil and roast the chillies separately adding the aesofetida and the roasted dals.
Let the mix cool for 10-15 minutes and now coarsely grind everything together. Add 1.5 -2 tsps of salt as per your taste.
This makes around 1.5 cups of the gun powder that can be stored and used with a variety of different dishes. ( Dosa!)
- Chilli Powder
- Dried coriander leavesTake boiled, sliced potatoes in a bowl and add salt to the mix. This will make the potatoes leave water, making it easier to add the other ingredients mentioned. We took two potatoes and one tsp of gun powder and 1/2 tsp of chilly powder and sprinkled dry coriander leaves.For Mayonnaise
- Any mango pickle
Take 3 tbsp of mayonnaise and 1 tsp of mango pickle. Mix them until smooth without any bumps. You can add 2-3 drops of lemon and its peels.
DONE and READY TO BINGE! 😀
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