Perfectly Roasted Potatoes at Home With/ Without Oven
Make Perfectly Roasted Potatoes at Home With/ Without Oven
Roasted potatoes are basically well cooked/baked potatoes which have a crispy outside and a fluffy inside. Roasted potatoes are normally served as a side dish and you can serve them with butter, cheese or sour cream.
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The Loyalist - Pinecrest by The Loyalist
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Potato Croquettes Recipe | Easy To Make Snack Recipe | The Bombay Chef - Varun Inamdar
Learn how to make Potato Croquettes at home with The Bombay Chef Varun Inamdar.
A croquette is a small bread crumbed fried food roll containing, usually as main ingredients, mashed potatoes.It is a perfect vegetarian snack that fits for a king. So watch and learn how to make Potato Croquettes at home with The Bombay Chef Varun Inamdar.
Ingredients
4 large potatoes ( boiled, peeled and grated)
60 gms boiled corn kernels
Salt as required
1 tsp Chilly flakes
1 tbsp basil leaves chopped
A pinch nutmeg
1/2 tsp pepper powder
1 cup bread crumbs
For coating
3 tbsp flour
3 tbsp water
1 cup bread crumbs
Oil to fry
Cheese to stuff (optional)
Garnish
Tomato ketchup
Basil leaves
Method
- Grate the boiled potatoes
- Add breadcrumbs, refined flour, salt, chilli flakes, black pepper powder,nutmeg, fresh basil leaves, fresh corn.
- Mix it well until it forms a dough
- Wet your palm with water and take a ball of dough and place processed cheese in between and form a cylindrical shape
- Sprinkle some flour over the croquettes
- Make a slury with cornflour and water
- Dip the croquette into the slury then coat it with bread crumbs
- Keep it in freezer for 20 minutes
- Heat oil on moderate flame and then put the croquettes into it
- Fry them until they turn golden brown
- Potato Croquettes are ready to be served
Host: Varun Inamdar
Copyrights: Rajshri Entertainment Private Limited
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How to make the perfect Potato Nuggets
These nuggets are ideal kids snacks recipes or tiffin box recipes.
potato nuggets recipe | spicy potato nuggets | potato snacks recipes
Ingredients
For Potato Masala
• Boiled Potato 250gms
• Red chilli flakes 1tsp
• Oregano 1/2 tsp
• Bread crumbs 3tbs
• Corn flour 2tbs
• Pepper powder 1/2 tsp
• Ginger powder 1/2 tsp
• Garlic powder 1/2 tsp
• Paprika powder 1/2 tsp
• Grated cheese 3-4 tsp
• Salt as needed
For Corn batter
• Corn flour 3tbs
• Oregano 1tsp
• Pepper powder 1/4 tsp
• Water 1/2 cup
Preparation
1. firstly, in a large mixing bowl Add the mentioned ingredients in potato masala section
2. Mix well making sure the spices are combined well.
3. Further prepare corn flour batter by adding ingredients mentioned in corn flour batter section
4. prepare a smooth flowing consistency batter.
5. pinch a small ball sized potato dough and roll to cylindrical shape.
6. dip in corn flour batter covering all sides.
7. then roll in Corn flakes.
8. deep fry, shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180 degree celsius for 25 minutes.
9. flip and fry all the sides on medium flame till it turns golden and crisp.
10. finally, drain over kitchen paper to remove excess oil and serve potato nuggets with tomato sauce.
Music
Chicken Fingers Crusted with POTATO CHIPS with Kardea Brown | Delicious Miss Brown | Food Network
Coating your chicken fingers with salty, crispy potato chips? Game. Changer.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Potato Chip-Crusted Chicken Strips with Honey Mustard Dipping Sauce
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 45 min
Active: 25 min
Yield: 4 servings
Ingredients
Chicken:
1 cup all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon ground mustard
Kosher salt and freshly ground black pepper
3 large eggs
16 to 20 ounces your favorite BBQ or salt and vinegar potato chips (I like Zapp's Voodoo)
2 pounds boneless chicken breast, cut into strips
Honey Mustard Sauce:
1/2 cup honey
5 tablespoons mayonnaise
1/4 cup Dijon mustard
1 tablespoon yellow mustard
1 tablespoon whole-grain mustard
1/4 teaspoon garlic powder
Kosher salt
Directions
For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.
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Chicken Fingers Crusted with POTATO CHIPS with Kardea Brown | Delicious Miss Brown | Food Network