How to make Potato Chips in Microwave ~ Step by Step Recipe

I knew this has to come out sooner or later. I have made homemade Potato chips or wafers in both the regular method and baked. Only method left was microwaving. I knew I had to post that version also. When Finla was raving about her new found love for chips she made in microwave, I knew the battle was lost.

Still I have been wanting to bake these for a week now. Only this morning having decided that I must make it or leave it. Baked it I did, and had a bad rush to work as well.

So you really got to excuse my lack of pretty pictures for the microwave potato chips, definitely not as pretty as Finla's anyways.

I wanted to bake these for Konda's lunch box as I packed Lemon Rice for their lunch. I baked these and did a roast as well, fearing what if she found the wafers turned out to be soggy by afternoon. I need not have feared as I just completed the pack I did in the morning. Those chips were still crispy.

Of course the crispiness you get when you deep fry the potato chips, is a completely different ball game. When you either oven bake or microwave bake, you do get a crispy chip, albeit a wee bit tasting different.

Naturally if you want to stick to your half a teaspoon of oil for cooking, I will surely advise you to either oven bake or microwave baked! And of course this is surely not the quickest method, however you are those for whom chips are off limits, this is something you can dig in without much guilt.

After making mine, I came across this post which also has beautiful pictures and useful points on making potato chips in microwave

Sending this to Priya who is host June Edition of the MEC

Oven Baked Potato Chips
Deep Fried Potato Chips

Step by Step Picture Recipe

Ingredients Needed:

1 big Potatoes, washed
2 to 3 tsps of cooking oil
Salt according to your taste
Red chili powder as per your taste



How to make Potato Chips in Microwave
Using a slicer, slice into very thin rounds. Mine is pretty good and gets very thin ones. Else you can use a mandolin for thin slices.

Wash the potato slices in water and spread on a towel to drain them.

When the chips are dry, toss them in oil and season with salt.

In a microwave safe plate, spread them, making sure they don't overlap, microwave for 3 mins.

when done, flip the chips and again microwave for 3 mins.

Overall it took me about 6 - 7 mins for each batch.

When these done, they still remain soft, allow it to cool down for them to turn very crispy.

These were really very crispy even after 12 hours, and you can indulge as much as you want!

Mutton Pepper Roast | Mutton Sukka Varuval

Days have literally flown out of the window and I was surprised that I was too relaxing to think about doing any new post here. I had to fall back on another recipe that's been in draft for a while. Mutton Pepper Roast or the Sukka Varuval was part of this non veg thali that I made some weeks ago. 

So finally it came to my rescue and I am happy to share it as there were quite a few requests for this recipe. I feel bad that I haven't shared it before. I had a weekend off and it almost felt like a vacation. Getting back to work on Monday morning seem too upsetting. Well as hubby dear says, life is not a vacation all the time. We got to get back to work, else even vacation will be boring. 

Coming back to the recipe, Daddy always keeps asking for a Pepper roast that he ate at some place, then at times he remembers Amma making this some decades back. She has completely forgotten the recipe, so no amount of cajoling or coercing can make her remember how she used to make. However Daddy always claims that was the best. To please him I come up with my own each I get a chance and hope to make him say this is it! Anyway he said this tasted so good, almost came close to that. I guess it's more a case of nostalgia than anything else.

Mutton Pepper Roast

Ingredients Needed

Mutton - 250 gms
Oil - 2 tsp
Fennel seeds - 1/4 tsp
Cardamon - 2
Cloves - 2
Cinnamon - 1
Onions - 3/4 cup
Ginger Garlic paste - 1/4 tsp
Turmeric powder - 1/2 tsp
Rock salt to taste
Mint leaves / pudina - handful
Tomato - 1 small
Coriander powder - 1 tsp
Chili powder - 1 tsp
Water - 1 cup
Coconut paste - 1/2 cup
Fresh Pepper powder - 2 tsp
Ghee - 1 tsp

How to make the Mutton Gojju

Wash and cut the mutton into smaller pieces, let it drain in the colander.

Heat a kadai with oil. Add all the whole spices like the fennel seeds, cardamon, cloves and cinnamon. Saute well.

Then add the ginger garlic paste and cook till the raw smell leaves.

Next add finely chopped onions. Saute till the onions colour changes.

Now add the drained mutton pieces, saute on high flame till the water starts coming out. Add the mint leaves and cook on high. Add turmeric powder and continue cooking.

Add chopped tomatoes, then chili powder, coriander powder. Cook with lid covered for 10 mins.

Make sure the water is all evaporated. Saute well.

Now add a cup of water or just enough to cover the mutton. Transfer to pressure cooker and cook for 3 whistles or till done.

Once the pressure falls down, remove the lid and add the coconut paste.

Bring to boil and simmer till all the water evaporates. This may take about 5 - 7 mins on high. Make sure you keep stirring.

When the water is completely gone, add freshly ground pepper powder, and ghee. Combine everything well.

Finally garnish with coriander leaves.

Mutton Sukka Varuval

Sending this to Usha's Red Meat Feast event

Other Mutton Recipes

Announcing Cookie Mela & Cookbook Giveaways!

After the mind blowing Indian Thali Mela, I needed some time to just breath. I am yet to complete collecting details for the eBook I promised. So that's another interesting thing that can happen soon.

I realized I was late when I started getting emails on the next mela. So here's the next one. I thought making cookies will be an exciting thing, considering schools reopened in some parts of the world, while some closed down for vacation.

So you are invited to send in all sorts of Biscuits, Cookies, Shortbread etc

According to Wiki, a basic biscuit (cookie) recipe includes flour, shortening (often lard), baking powder or soda, milk (buttermilk or sweet milk) and sugar. Common savory variations involve substituting sugar with an ingredient such as cheese or other dairy products. Shortbread is a popular biscuit in the UK.

And when it comes to Indian versions, some are not actually baked, they are even deep fried as in Thekua.

From now till July 31st, cook/bake anything that is a Cookie/ Biscuit, pack them to me!

•     Link back to this announcement is mandatory
•     Usage of the logo is appreciated as it helps spread the word.
•     Recipes with Eggs are accepted.
•     Multiple entries are accepted. 
•     The post should have a mandatory picture of the dish. 
•     Archive entries after April 2012 are accepted, provided it has a link back to this announcement. 

Any questions, please send them to cooking4allseasons@gmail.com.

The Cookbooks Giveaway!

The giveaway is closed. Check out the Winners

Taste of Home: Cookies: 623 Irresistible Delights

Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen
By Monica Bhide






The last date for the giveaway is July 10th

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Chettinad Chicken Fry | Chettinad Kozhi Varuval | Chicken Chettinad Roast

Chettinad Chicken Fry has been in the drafts for a while. We made this almost couple of months back and it had to wait for all the thalis to get over, before finally making its appearance. And of course there was this fact that hubby dear didn't like it much, though everybody else liked it a lot. He finally said that he need not be always the only person to approve for something to go on the blog..:)

After the Indian Thali Mela round up, I almost forgot that there has been nothing new. I went back to check what was pending and saw this varuval that met many approvals, except the main person. I decided to go ahead as others at home liked it a lot.

Boys are starting their school tomorrow after their summer vacation. Schools here have this habit of breaking for a month and half to avoid the peak summer. Since last couple of days, especially after Konda started her school, we have been telling them and getting them used to the thought of getting up early for school. More than them, I guess I need to be prepared mentally to manage everything again. The morning rush hour is really too much of a rush.

We went to the beach late Sunday night. It was just to be a regular merry go round the city, when hubby dear suddenly thought we might as well land in the beach. For all the close proximity we live, we hardly ever go to the beach. Since it was very late, the kids didn't ask to get into the water, even if they had asked, we won't have let them anyways. We could hardly see through the place. We slowly drifted towards the shore, it was so sultry. we were hoping it might get cooler as we go, it hardly changed. I refused to look around much. My beautiful Marina, no longer that clean and pretty!

There was still good crowd and we took so much time just to find a spot to park the vehicle. The walk to the shore was quite long. As expected the kids were enthusiastic. On reaching the shores, we settled down, Athamma and myself discussing our plans, while hubby dear made sure he gave the kids some ideas to play. He is best at that. Always comes out with a plan that will get the kids occupied for a long time. End of the game, they were ready to fall down with exhaustion.

When we got couple of stolen moments for ourselves, we were silent, looking at the waves hitting and residing. There is always a calmness that comes when you look at the ocean, waves hitting the shore and going back. Life in intervals hits you with nostalgia. I never wished to go back in time, I am happy as I am now. Never felt more younger, looking at the kids, felt more energy coming back.

We came back home for a quick meal and kids slept so well. Wish we could give them exercise like this regular basis.

Coming back to the recipe, I am sure I will be making this again soon.

Chettinad Chicken Fry

Ingredients Needed

Chicken Breast - 250 gms
Pearl Onions / Sambar Onions - 100 gms
Ginger Garlic paste - 1/2 tsp
Tomatoes - 1 medium
Chili powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Fried Gram powder - 2 tsp
Oil - 2 tsp

How to make the Chicken Varuval:

Wash and cut into bite size pieces.

Heat a kadai, add oil then saute small onions. When they turn colour, add ginger garlic paste, followed by chopped tomatoes. Add salt, chili powder coriander powder. Saute well.

Then add the drained chicken pieces. Cook on high, keep stirring and continue cooking till the water evaporates.

Simmer after that and cover with lid. Cook for 10 mins.

Just when the chicken is ready, sprinkle fried gram powder, saute for 2 mins and remove.

Enjoy as a starter!

Indian Thali Mela Round up

Never in my wildest dreams did I think I would get 120 entries when I announced Indian Thali Mela. Of course I have to thank my Blogging Marathon friends for being so good enough in making me so many thalis. In the same beat I can't be appreciate the other bloggers who took up the challenge of cooking so many dishes and presenting it so well.

To all of you, my heartfelt thanks. I am so glad you all made the blog birthday celebrations a huge and grand one. 

As I said I am planning on publishing an eBook with the entries. I know this is one book that will so helpful.

The list of thalis will be a combination of both Breakfast and for a full meal. It's left to you to make it either a lunch or an elaborate Dinner.

Thalis are such integral part of all Indian Cuisines. We represent our culture and food fancies in a thali with as many dishes as one can make.

There are different occasions that demand different preparations. Normally when it is a festival feast, what goes on a thali differ from a celebration thali. For some it was a learning experience in making these thalis, where they came to know that in South India, we even have a Breakfast thali.

I have learnt about so many different cultures, traditions from each of the entry that came for the Mela. I hope you will enjoy the fair 

Pakoda Curry | Side Dish for Biryani / Pulao ~ Step by Step

Being a Sunday, it was the usual pattern at home. Made Poori Channa, then planned for some vegetarian biryani. I wanted to make the most of the day, as I have to prepare myself for tomorrow. Konda starts her school tomorrow. And she made sure she enjoyed the last day to the best. Spent the whole day watching movies.

Today's recipe is something I ended up making on whim. When I made the Vegetable Biryani last weekend, I knew I had to make some gravy as it was not that spicy. Amma suggested I make some Pakoda curry as it will pair well with biryani.

Pakoda Curry

Step by Step Pictures

 

Pakoda Curry

 

Ingredients Needed:

For the Gravy

Onions, coarsly pulsed - 1 & 1/2 medium
Tomato puree - 1 & 1/2 medium
Garlic - 2 finely chopped.
Bay leaf - 2
Chili powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Oil - 2 tsp
Garam Masala - 1/4 tsp

How to make the gravy

Wash and peel the onions. Pulse the onions coarsly. Puree the tomatoes.

Heat a pan, add the onions. Saute well. Then add the chopped garlic, bayleaf. Saute for couple of mins.

Then add the tomato puree, salt, chili powder, coriander powder. Simmer for 10 mins with lid covered.

Add enough water to make a gravy. Simmer until the gravy is cooked well.

For the Pakoda

Onion - 1 medium
Gram flour / Besan - 2 tbsp
Curry leaves
Salt to taste
Oil for deep frying.
Chili powder
Coriander leaves

How to make the pakoda

Chop the onions, add the besan, salt, chili powder, coriander leaves, curry leaves. Mix well. Sprinkl water and make a stiff dough.

Heat a kadai with oil. When it is hot, drop in spoonful of batter. Cook on all sides.

How to assemble the pakodas in gravy.

When the gravy is done, just before serving add the pakodas and serve with biryani

Serve this along with Vegetable Biryani