Masala (Spicy) Potato Wedges

If you're anything like me, even in the middle of a health kick the craving for french fries and other greasy goods are inevitable. So instead of reaching for the grease, I decided to take a cue from Shyla over at Cupcakes and Curry, and ended up making some delicious, roasted potato wedges. They turned out perfectly crisp on the outside and tender on the inside, spicy and loaded with flavor. My family loved them for a quick accompaniment with their evening cups of chai (tea) and as a side dish with fresh, hot Indian daal, or lentil soup, for dinner.

Here's how to make your own! Adapted from Cupcakes and Curry's Fiery and Fabulous Parsnip Masala Fries.

Ingredients:

-1/4 cup Olive Oil
-4 medium-sized potatoes, cut into 2-inch long wedges
-Mrs. Dash's Extra Spicy Seasoning Blend
-Salt and Pepper
-Other Spices: coriander powder, garlic powder, chili powder
-Ethnic spices: Amchur (crushed mango powder), Garam masala (an Indian spice blend) - both available in your local Indian store or the International section of your local grocery
-two medium cloves of garlic, finely chopped 
-dried parsley leaves

-1/2 onion, roughly chopped into large pieces (optional, but they complement the potatoes really well).


Method:
1. In a large bowl, combine all spices and olive oil. Mix well.
2. Toss in chopped potatoes and onions, coat well. Toss in chopped garlic and mix well.
3. Meanwhile, pre-heat oven to 350F. Line baking try with foil, and lay out the potatoes and onions such that no pieces are overlapping.
4. Bake for about 10 minutes, flip pieces over, and broil for another 10 minutes. Once cooked and cooled, top with extra parsley flakes and black pepper.
5. Enjoy as a snack or with a warm cup of Indian daal (lentil soup)!

Holiday Baking | Coffee Cake

This winter, I've become (once again) queen of my home kitchen, and reclaimed my status as baking diva extraordinaire.
I tried this coffee cake recipe from About.com's Southern Food section, and it was a hit among parents, siblings, and guests alike. Surprisingly though, this coffee didn't have the slightest amount of actual coffee in it (I always thought coffee cakes were supposed to have coffee in them!)

Here's how to make it!

Ingredients: Topping
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon

Ingredients: Cake
1 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract

Method:

1. In a small bowl, combine all ingredients for topping and mix well together with a fork until crumbly. If needed, microwave the butter until it is soft, which makes it easier to mix with everything else. Set aside.

2. In another bowl, mix together the flour, salt, and baking powder. 
3. In a large mixing bowl, beat eggs until frothy. Add in sugar and butter and beat until well mixed. Next, beat in the milk and vanilla, and mix well.

4. Add flour, salt, and baking powder mixture to the large mixing bowl, and beat mixture until everything is mixed well and looks about the same color.

5. Pour batter into a greased pan (I used 9x9 inch).

6. Pre-heat oven to 375 F.

7. Meanwhile, sprinkle topping evenly over the cake batter. My topping was more soft than crumbly, so I used my hands to spread bits of topping all over the cake batter.

8. Bake at 375 for 25-30 minutes, or until center of cake comes out clean when a toothpick is inserted.
9. Enjoy!