Spicy Potato spring Chips Recipe with Ingredient

 

Here's a recipe for spicy potato spring chips:

Ingredients:

• 4 large potatoes
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric powder
• Oil for frying

Instructions:

1. Peel the potatoes and slice them thinly using a mandoline slicer or a sharp knife. Soak the sliced potatoes in cold water for about 30 minutes to remove excess starch. Drain and pat dry with a kitchen towel.

2. In a small bowl, mix together the paprika, cayenne pepper, garlic powder, salt, black pepper, and turmeric powder. This will be the seasoning blend for the chips.

3. Heat oil for frying in a deep fryer or a large pot to 350°F (175°C).

4. Add the vegetable oil to the sliced potatoes and toss them until evenly coated.

5. Working in batches, carefully drop a handful of the potato slices into the hot oil and fry for about 3-4 minutes until they turn golden brown and crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

6. While the chips are still hot, sprinkle the seasoning blend over them and toss gently to coat.

7. Repeat the frying process with the remaining potato slices.

8. Allow the spicy potato spring chips to cool down slightly before serving. They can be enjoyed on their own or paired with your favorite dipping sauce.

Note: Adjust the amount of cayenne pepper according to your spice preference. You can also experiment with other seasonings and spices to customize the flavor of your chips. Enjoy!

Description

Spicy potato spring chips are a flavorful and crispy snack that combines the deliciousness of potatoes with a spicy twist. While I couldn't find any specific information about a product called "spicy potato spring chips" as of my knowledge cutoff in September 2021, I can provide you with a general idea of what they might be like based on similar snack concepts.

Spicy potato spring chips could be a variation of potato chips that are seasoned with spicy flavors. The term "spring chips" might refer to the texture or shape of the chips, suggesting they have a lighter, airy texture or a unique shape reminiscent of springs.

To make spicy potato spring chips, fresh potatoes would typically be sliced thinly and fried until crispy. They would then be seasoned with a blend of spices, such as chili powder, paprika, cayenne pepper, garlic powder, and salt, to create a spicy and savory flavor profile. The seasoning can vary depending on personal preferences and regional influences.

These chips would provide a combination of the satisfying crunch of traditional potato chips with an added kick of spiciness. They could be enjoyed as a standalone snack or paired with dips or salsas for extra flavor. Remember, this description is a general idea based on the information you provided, and actual products with this name may have different characteristics or ingredients.

Mexican Cuisine

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Corn mix Palak Paneer Recipe

 

Palak paneer with corn is a delicious variation of the traditional Indian dish, Palak paneer. It combines the creamy texture of paneer (Indian cottage cheese) with the vibrant flavors of spinach and the sweetness of corn. Here's a recipe to make Palak paneer with corn:

Ingredients:

• 2 cups spinach leaves, washed and chopped
• 200 grams paneer, cut into cubes
• 1 cup corn kernels (fresh or frozen)
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 green chilies, finely chopped (adjust according to your spice preference)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/4 cup heavy cream or yogurt (optional)
• Salt to taste
• 2 tablespoons oil or ghee for cooking

Instructions:

1. Heat oil or ghee in a pan over medium heat. Add the cumin seeds and let them splutter.
2. Add the chopped onions and sauté until they turn golden brown.
3. Add the ginger-garlic paste and green chilies, and cook for a minute until the raw smell disappears.
4. Add the tomato puree and cook until the oil separates from the mixture.
5. Now, add turmeric powder, coriander powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.
6. Add the chopped spinach leaves and cook until they wilt down and become tender. Allow the mixture to cool slightly.
7. Transfer the spinach mixture to a blender or food processor and blend it into a smooth paste. If needed, you can add a little water to help with the blending process.
8. Heat a little oil in the same pan and add the corn kernels. Sauté for a few minutes until they are cooked.
9. Add the spinach puree back to the pan and mix well with the corn.
10. Add salt to taste and simmer the mixture for a few minutes, allowing the flavors to meld together.
11. If using, stir in the heavy cream or yogurt for added creaminess. You can adjust the quantity according to your preference.
12. Finally, add the paneer cubes to the spinach-corn mixture and gently stir to coat them with the gravy.
13. Cook for another 2-3 minutes, ensuring the paneer is heated through.
14. Serve the Palak paneer with corn hot with naan, roti, or rice.

Enjoy your delicious Palak paneer with corn!

Indian Cuisine

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Hindustan Famous Shahi paneer recipe

Shahi Paneer is a popular Indian dish that originated in the Mughlai cuisine. It is a rich, creamy curry made with paneer (Indian cottage cheese) and a flavorful blend of spices, nuts, and cream. Here's a basic recipe for Shahi Paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 tablespoons ghee or vegetable oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1/4 cup cashew nuts, soaked in warm water
• 1/4 cup milk or cream
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder (adjust to taste)
• 1 teaspoon garam masala
• 1/2 teaspoon cardamom powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat ghee or oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
2. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
3. Add the tomato puree and cook for a few minutes until the oil separates from the mixture.
4. Drain the soaked cashew nuts and grind them into a smooth paste using a blender or food processor. Add this paste to the pan and mix well.
5. Stir in the turmeric powder, red chilli powder, garam masala, and cardamom powder. Cook for a couple of minutes to allow the spices to release their flavour.
6. Reduce the heat to low and add the milk or cream, stirring continuously to prevent the mixture from curdling.
7. Add salt to taste and simmer the curry for 5-7 minutes until it thickens slightly.
8. Gently add the paneer cubes to the curry and mix well, ensuring that the paneer is coated with the sauce.
9. Cover the pan and cook for another 5 minutes on low heat, allowing the paneer to absorb the curry flavours.
10. Remove from heat and garnish with fresh coriander leaves.
11. Serve Shahi Paneer hot with naan, roti, or rice.

Note: You can adjust the consistency of the curry by adding more milk or cream if desired. Additionally, some variations of Shahi Paneer include saffron, dried fruits like raisins or almonds, and a touch of honey for added sweetness. Feel free to experiment and tailor the recipe to your taste preferences. Enjoy your Shahi Paneer!

Indian Cuisine

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Mexican Inspired Dosa Recipe

 Mexican-Inspired Dosa Recipe

Ingredients: For the Dosa Batter:

• 2 cups rice (preferably a combination of regular rice and parboiled rice)

• 1/2 cup urad dal (split black gram)

• 1/2 teaspoon fenugreek seeds (optional)

• Salt, to taste

• Water, as needed

For the Mexican-Inspired Filling:

• 1 cup black beans, cooked and drained

• 1 cup corn kernels

• 1 small onion, finely chopped

• 1 small bell pepper, diced

• 1 jalapeno, finely chopped (optional for heat)

• 1 teaspoon cumin powder

• 1 teaspoon chilli powder (adjust to taste)

• Salt, to taste

• 1 tablespoon oil

For the Avocado-Coriander Chutney:

• 1 ripe avocado

• 1 cup fresh coriander leaves

• 1 small garlic clove

• 1 green chilli (adjust to taste)

• Juice of 1 lime

• Salt, to taste

• Water, as needed

Instructions:

1. Prepare the Dosa Batter:

• Rinse the rice and urad dal separately, then soak them along with fenugreek seeds in enough water for 4-6 hours or overnight.

• Drain the soaked rice and dal, and grind them separately to a smooth consistency using a blender or a wet grinder. Mix both the batters together, add salt, and combine well. Add water gradually to achieve a pourable batter consistency. Allow the batter to ferment in a warm place for 8-10 hours or overnight.

2. Prepare the Mexican-Inspired Filling:

• Heat oil in a pan over medium heat. Add the chopped onion and bell pepper, and sauté until they soften.

• Add the corn kernels, black beans, jalapeno (if using), cumin powder, chilli powder, and salt. Mix well and cook for 5-7 minutes. Set aside.

3. Prepare the Avocado-Coriander Chutney:

• In a blender, combine avocado, coriander leaves, garlic clove, green chilli, lime juice, and salt. Blend until smooth, adding water as needed to achieve the desired chutney consistency. Adjust seasoning to taste.

4. Make the Dosas:

• Heat a non-stick skillet or dosa tawa over medium heat. Pour a ladleful of dosa batter into the centre of the skillet and spread it in a circular motion to form a thin dosa. Drizzle a little oil around the edges.

• Once the edges start to turn golden and the surface appears cooked, spoon a portion of the Mexican-inspired filling onto one half of the dosa. Fold the other half over the filling to create a semi-circle shape.

• Cook for a minute or two until the dosa is crisp and golden. Flip and cook the other side briefly. Remove from the skillet and repeat with the remaining batter and filling.

5. Serve the Mexican-Inspired Dosas:

• Serve the dosas hot with the avocado-coriander chutney on the side.

• You can also serve them with additional toppings like sour cream, salsa, or grated cheese for a more Mexican-inspired twist.

Enjoy these fusion-inspired dosas, combining the flavours of Mexican cuisine with the traditional South Indian dosa. The crispy dosas filled with hearty Mexican filling and served with the creamy avocado-coriander chutney will surely delight your taste buds!

Mexican Cuisine

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