Chicken Tandoori with Garlic Bread and Sweet Potato Sticks

Tandoori Chicken,Garlic Bread and Sweet Potato Sticks

You guys know that I have posted the procedure for Tandoori Chicken already. I have repeated it this time too,but last one was with 'Chicken Wings' and this one it is with 'Chicken legs'. So,in this post am gonna write about making of "Garlic Bread and Sweet Potato Sticks". Let the fun begin!!!!!!



 Garlic Bread

I make garlic bread two ways - this is the quicker and easier way, using garlic powder instead of fresh garlic (see my other guide using fresh garlic). And it's super delicious! 

Ingredients

• 1 loaf soft Italian bread (about 12 ounces), unsliced
• 6 tablespoons (3/4 stick) unsalted butter
• 2 cloves garlic, finely chopped or pressed through a garlic press
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• kosher salt

Directions

1. Heat oven to 400° F. Slice the loaf into 1-inch-thick slices without cutting all the way through the bread.
2. Melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes; let cool slightly. Add the parsley and ½ teaspoon salt. Brush the butter mixture between the slices and wrap the loaf in foil.
3. Bake until warmed through, 10 to 15 minutes. Open the foil and bake until lightly toasted on top, 5 to 7 minutes more. Serve warm. 

Oven Baked Sweet Potato Fries 

These. Are. So. Addictive.

And once you know how to make them, you will never have an excuse to not cook sweet potatoes again. Those kids that won’t eat their veggies? Hah. They’ll eat so many of these fries.

Munch. Yum. Munch. Yum. I’m still eating them in my mind. I brought these over for dad to try. I think he only got to eat one or two because he was also eating the rest of his dinner, the dinner I abandoned in favor of these.

Ingredients

• Sweet potatoes. I’d plan on at least one per person. Medium-sized sweet potatoes with smooth, firm, evenly toned skin usually make the best sweet potato fries.
• Corn starch. A big sprinkle’s worth. (optional)
• Olive oil. A couple of tablespoons or so. Enough to lightly and evenly coat the fries.
• Salt, pepper and spices. Amy suggested cumin, but I much prefer cayenne pepper, paprika or curry powder. Garlic is great as well. It’s up to you!

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Peel the sweet potatoes and cut them into fry-shaped pieces (see photos). Try to cut them into similarly sized pieces so the fries will bake evenly.
2. Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto your baking sheet. Sprinkle with cornstarch (if using) and pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. I’d try to use half a teaspoon per potato or so. Mix/shake to distribute evenly (corn starch should be evenly mixed in so there are no powdery spots).
3. Pour the fries directly onto a non-stick baking sheet for best results (lining with aluminum foil produces mixed results and parchment paper can burn in the hot oven). Arrange your fries in a single layer and don’t overcrowd, otherwise they will never crisp up.
4. Bake for 15 minutes, then flip the fries so they can cook on all sides. I find the easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.
5. Bake for 10 to 15 more minutes, or until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It’s essential to bake them long enough, otherwise they won’t be crispy. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.