How To Make Homemade Sun Dried Potato Chips#Foodieextravaganza

As summer starts  to set in, there begins making sun dried items and pickles. I, have many fond memories of my childhood summer  spent helping my mother  in making different types of  papad, pickles, washing and  drying of sacks of un- polished rice  and  grains / millets and other items.  We sister's use to take turn  to guard from birds coming and eating or spoiling them.  We use to turn and mix all the items in late afternoons.  These were made in preparation for the coming monsoons.  

Our playground use to be covered with colorful 9 yards saris and bed sheets.  The ground use to look like a bride in colorful attire. 

But sad now days we rarely get to see all these things being done at home since all items are available in stores through out the year.  The fun of getting together and doing things are all lost, miss those days.
Going back to Sun dried Potato chips - these are made in two patterns ,one is plain sliced and other is with the crisscross pattern . 
For making the crisscross pattern you need a potato slicer with a serrated blade.
 Can make the plain one with any potato slicer, mandolin, V slicer, with a food processor or even with a sharp knife.
After slicing, the chips should be placed in alum water for at least an hours then washed three to four times in fresh water to remove the starch completely and then blanched in hot water. 

It is preferred to dry them in direct sunlight but you can also dry them inside a room like I did. It only takes 2 to 3 days extra to dry.   Try to choose good quality, fresh, white and starchy potatoes – as the quality of potatoes also effects the quality and color of the potato chips.
Do try to make these potato chips from scratch, it gives you great joy to enjoy these homemade  chips and they  absolutely crisp and addictive!

Made these for our Foodie event wherein our host Karen H Kerr choose the theme Potato Chips, since March 14 is National Potato Chip Day. Thank you Karen for choosing this theme and reviving all my young age memories.

Ingredients
Medium Potato as many as you would like
Salt to taste
¼ Teaspoon + ¼ Teaspoon Alum powder /Phitkari
Red Chili powder  or Black Pepper powder– to sprinkle
Serrated Potato slicer /mandolin / V slicer
Water
Muslin cloth or plastic sheet
Oil to deep fry

Method

Wash and peel the potato  (peeling is optional and a personal choice).

Fill enough water in a large pot and add alum powder in it and mix well.

With the the help of potato chips slicer start making chips.

For the crisscross pattern you have to use the serrated potato slicer.  My these chips did not come out nicely, the serrated slicer was not sharp enough.

To make crisscross pattern first you have to put peeled potato on the slicer and then slice a chip by applying slight pressure on it. Then for the next chips slightly twist the potato and make the next slice .  So keep twisting the direction of potato after every chips.

If you want to make plain chips then you can use any normal potato slicer or a sharp knife.
Keep soaking all the potato chips in the water filled bowl in which you have mixed ¼ teaspoon of alum for  an hour.  Alum is added so that the potato slices do not discolor, so it is necessary to add it.

After an hour then drain the water and wash the chips three to four  times in fresh water so that all excess starch is removed and on your last rinse you will see the water will be clear unlike the prior washes where the water will have milky traces of starch.


Boil enough water in a big pan / pot and add salt (enough to make the water taste a little salty) and ¼ teaspoon  of alum powder.

When water starts to boil add the drained potatoes in it. Keep stirring gently till the water starts boiling again (for just 5 minutes).  Drain the blanched potato chips in a colander to drain all the water.

Spread hot chips on a muslin cloth in a single layer,avoid overlapping.

They will dry in about 3 to 4 days time or depending on the heat in the climate.  Since I get only an hour or two of light sun in gallery, these took 4 days to completely dry.

When they become dry and crisp store in a air tight jar and use till they last a year.

How to serve / enjoy these homemade  chip 

Heat enough oil in a deep frying pan.

When the oil is hot add few sun dried chips and fry .  They will expand, so do not add to many at a time.
Drain on a paper towel to remove excess oil.

Sprinkle a dash of chili powder or black pepper powder  and serve

My Notes :

Alum  /Phitkari  is  crystal white in rock form and you need to powder it.
Try to choose big, round,white and even size potatoes to make chips.

Alum is added to make chips white in colour as some times potato chips turn slightly black after drying.But don’t add too much else the chip may become red while frying.

You can add any spice of your choice on the fried chips, like dry mint powder, mango / amchur powder, black rock salt powder, roasted cumin powder, tomato powder, chat masala on fried chips to enhance the flavor.

Sliced potatoes should be completely submerged in water to avoid discoloration.

Adding salt in the water is optional ,you can also sprinkle salt after deep frying,but I prefer to add it while boiling.

Labels
: Potato, Homemade, Sun Dried. Potato Chips, Foodie Extravaganza Party, Deep Fried, Indian, Snacks, Wafers, Kids delight, Aloo, Vegan, Gluten free 

Take a look at the other Potato Chips recipes.

A College Throwback + Potato Chip-Crusted Chocolate Tart from Culinary Adventures from Camilla
Baked BBQ Potato Chip Crusted Pork Chops from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
How to Make Homemade Sun Dried Potato Chips from Sneha's Recipe
Potato Chip and Roasted Cashew Cookies from A Day in the Life on the Farm
Potato Chip Crusted Salt and Vinegar Baked Cod from Palatable Pastime
Potato Chip Crust Savory Cheesecake from Food Lust People Love
Pretzel and Potato Chip Cookies with Butterscotch Frosting from Karen's Kitchen Stories
Salty-Sweet Potato Chip Cookies from Hardly a Goddess
The Potato Chip Sandwich from Our Good Life


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Cajun Tortilla Chips - For Soup or As Appetizer



Serve this as a a
ppetizer or with a Dip  or  with a bowl of  Soup.  This is a great accompaniment for parties or as a healthy snack too.
I served these for a small party with A Chunky Peanut Butter Dip and  Cajun Seasoned Broccoli & Cheese Soup.  These were delicious with both.

Yield: 32 chips

Ingredients
Homemade Cajun Seasoning - as required
4 Flour Tortillas - cut into 8 wedges - I made this fresh
Oil or Cooking spray
For the Tortillas

2 Cups Heaped All Purpose Flour
1/4 Teaspoon Coarse Sea Salt
1/2 Teaspoon Level Baking powder
Water as kneaded to make a soft dough

Method 
To make  Tortillas

Mix the ingredients well , add water as required and continue kneading to make a soft dough.  Cover this dough and keep it aside  for 15 minutes.
Flour your work surface and divide the dough into four parts.  Roll each ball of dough into dinner plate  size   circles or rotis.  

Bake them on a heat griddle / tawa 

Till light brown spots appear. Likewise bake the other three and keep aside

Preheat oven to 180° C.

Take a tortilla and brush it  with oil or cooking spray.  
Sprinkle  a  teaspoon of Homemade Cajun Seasoning over  it. 
Cut the tortilla into wedges with a  pizza cutter.  
Place them on a baking tray lined with aluminum foil. 
 Bake chips at 180° for 10 minutes then switch on the top element and bake again for just 3  to 4 minutes.  
Switch off the oven and let it remain in the heat  until crisp.
Store Cajun Tortilla Chips in an airtight container.  
Ready to be served

I served them as accompaniment  as an appetizer with  Peanut Butter Dip or  with Cajun Seasoned Broccoli & Cheese Soup, for a small party. 
 These are great party pleasers.  Do try them. 

Labels : Tortilla, Homemade, Cajun Seasoning, Cajun Tortilla Chips, International Cuisine, Party pleasers, Appetizer, Breads, Starters, Healthy snacks, Vegan, Mexican

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Cajun Seasoned Broccoli & Cheese Soup#Soupswappers

Today is Saturday and our soup sharing day for Soup Swappers, the theme for the month is chosen by our Host by Kathy Altman Walker. She asked us to explore the wonderful flavors of the Creole and Cajun cuisines!I t is said that Creole cuisine is “city food” and Cajun cuisine is “country food”.
Here is mine Cajun Cuisine Soup with Homemade Cajun Seasoning Mix. This soup is so yum we had with Cajun Tortilla Chips.

Ingredients

2 Tablespoons Butter
1 Medium Onion - chopped
1 Clove Garlic - minced
1/4 Cup All Purpose Flour
1/2 + 1/2 Cup Milk
2 Cups Veg Or Chicken stock
1 Medium Head fresh Broccoli - chopped
1 Cup Carrots - shredded 
2 Cubes Cheddar cheese - grated or according to your taste
Homemade Cajun Seasoning - to taste
Few Drops of Hot sauce
To Serve
Cajun Tortilla Chips  - check this recipe post tomorrow
Method
Sauté the onion and garlic in the butter over medium heat. Add in the flour, stirring constantly. Add in the half milk and vegetable stock. Bring to almost a boil. 
Add the broccoli and carrots. Simmer on low heat for about 20 minutes. When the veggies are cooked. Cool the broth and then blend it. Pour it back into the same pan and bring it to a boil add remaining 1/2 cup milk, season the soup with Homemade Cajun Seasoning and hot sauce . Stir in the cheese and let simmer for 10 minutes longer before serving.
Serve these with Cajun Tortilla Chips ( check this recipe post tomorrow)
Enjoy...

Labels : Cajun Seasoning, Soup, Vegetarian, Broccoli, Cheese, Soup Swappers, Healthy, Homemade, Cajun Tortilla Chips 

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Homemade Cajun Seasoning Mix

Cajun Seasoning is mildly spicy and you can make yourself with common and freshly blended spices from your pantry. Make this up in no time at all! This Cajun Seasoning is great for grilling meat or fish ! 

Sprinkle it on fish, chicken, steak, shrimp, soup, cajun tortilla chips, French fries or baked potatoes. It enhances the taste and is delicious on many things . When you make this yourself, you can adjust the seasonings according to your taste. I sprinkle this on top of my fried egg too, it taste very good.

Ingredients
2 Tablespoons Coarse salt
2 Tablespoons Paprika powder
1 Tablespoons Garlic powder
1 Tablespoon Onion powder
1½ Teaspoon Cayenne pepper
1½ Teaspoon Red Pepper flakes
1½ Teaspoon Dried Oregano
1½ Teaspoon Dried Thyme
1½ Teaspoon Black Pepper powder

Method
Mix all the spices in a small coffee grinder and plus it one or two times till it is well mixed. Store it in an airtight container and use when required.
Labels : Homemade, Cajun Seasoning, Masalas, International Cuisine, Mexican

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Oil Free Baked Spiced Fish En Papillote#FishFriday

This month’s Fish Friday Foodies theme is Seafood / Fish en Papillote (i.e. the fish / seafood is baked and served in parchment paper) or called as is a meal in a packet. Our Host for the month is Sue.
This is the second recipe of Fish en Papillote. My earlier recipe is Mediterranean Fish En Papillote. Today's recipe is Oil free and yet so delicious. To tell you the truth, forgot to drizzle oil on the fish and when one packed was served to daughter's packet, she said Ma this fish is "Oiless" yet so yum, it's then I realised it. Any way since this had coconut and spice, the oil was not needed, since coconut does releases oil at the time of cooking. 

Do try this it's really really tasty and yum.. you will love it!


Ingredients  
2 Medium Whole Pomfret Fish
4 Tomatoes - sliced in thick roundles
2 Lemons - sliced in thin roundels
8 to 10 Mushrooms

2 Green Chillies - de seeded and slit
1 Red Chilly - de seeded and slit
To grind to a fine paste
1 Cup Freshly Grated Coconut
6 Cloves Garlic - chopped
Juice of 2 Small Lemons
6 Green Chillies
1 Teaspoon Cumin powder
2 Teaspoons Coriander powder
1 Teaspoon Salt
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Garam Masala powder
A Handful of Green Coriander Leaves

Salt to taste

Method 
Wash,  clean the fish and give a slit in the center as you give to stuff the fish. Apply 1/2 teaspoon salt on each fish and few drops of lemon juice on it and keep it in a colander to drain all the excess water and salt till the paste is being ground.
Let's grind the paste 

Grind all the ingredients mentioned above to a fine paste in small blender, without using any water. If necessary just add a teaspoon or so of water or better still add oil. 
 Apply the paste to fish inside out well ( see pic).  Place slit green  and red chilly  and in each fish . Keep this in the refrigerator to marinate for at least 30 minutes to an hour.
As you can see in the pic the paste has nicely set on to the fish, so it's necessary to keep it to marinate in the refrigerator.
Take a two big pieces of parchment paper and place few slices of lime and tomato roundels. 
Then the fish, again top it with lime and tomatoes slices, whole mushrooms, seal the packet ( for details check this post Mediterranean Fish En Papillote).
Bake in a preheated oven at 180 degrees, 20 to 25 minutes. 
I, used the air fryer and baked single packet at a time, since the oven was not working it took around 15 to 18 minutes for each to be baked. After 8 minutes I turned the packet and baked again for another 8 to 9 minutes. Let is rest in the air fyer till it cools a little then gently lift it on to serving plate and Enjoy. 
This we had as a meal, it was so filling and delicious.

Labels :  Air Fryer, Continental Cuisine, Healthy,Baked, Fish Friday, Seafood/Fish, Spiced Fish En Papillote, Parchment paper, Whole Pomfret Fish, Oil Free, Indian, Main course

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