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Oven Fries with Coriander Seeds Recipe

Oven Fries with Coriander Seeds Recipe


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This recipe proves that oven fries take no back seat to those from a fryer.

Ingredients

  • Nonstick vegetable oil spray
  • 2 pounds unpeeled russet potatoes (about 3 large), scrubbed, cut lengthwise into 1/2-inch-thick sticks
  • 1 1/2 teaspoons coriander seeds, cracked

Recipe Preparation

  • Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes with olive oil, coriander seeds, and thyme in large bowl. Transfer to prepared sheet, spreading in single layer. Sprinkle with salt and pepper. Place in top third of oven and bake until golden, occasionally turning with spatula, about 40 minutes. Season to taste with coarse salt and serve.

,Photos by Gail Albert HalabanReviews Section

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Dried coriander seeds are used whole and powdered all over the world today. They are mainly used as an aromatic spice in the cuisines of places like the Mediterranean, Latin America, the Middle East, and South and East Asia.

Coriander seeds are used to add flavor to food items like stews, sausages, confectionery, cakes, and sweetbreads. You will find coriander seeds in “Borodinsky bread,” a Russian dark rye bread, and “açorda,” a Portuguese bread soup. It is also used to make rice dishes, meat rubs, and pickled vegetables.

India is a place where ground coriander seeds are preferred and used for making chutneys, curries, and marinades. Mexico has taken to coriander seeds in a big way, and locals use them to make delectable dishes like posole, enchiladas, salsa, and guacamole.


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Directions

For the Fries:

Preheat oven to 400 degrees.

In a spice grinder or with a mortar and pestle, combine the coriander, fennel, oregano, and pepper flakes grind until mixture becomes a fine powder. If you don’t have either of these tools, try placing the ingredients in a sturdy zip-lock bag. Using a rolling pin, roll over the spice mixture repeatedly until powder. Empty contents into a bowl and stir in salt.

For the Dip:

In a large bowl, combine the potatoes, oil, and ground spices toss to coat evenly. Transfer the potatoes to a baking pan and bake for 30-35 minutes, or until crisp and golden-brown.


Oven Fries with Coriander Seeds Recipe - Recipes


[1] Moroccan-spiced baked fries (photos #1 and #4 © Idaho Potato Commission)


[2] Ras el hanout, the famed Moroccan spice blend (photo © Silk Road Spices).


[3] The ras el hanout spices are blended, then ground. This mix includes allspice, black peppercorns, cardamom, cinnamon, cloves, coriander, crushed red pepper flakes, cumin, hibiscus, lavender, mustard seed and star anise. (photo © Spice & Tea).


[4] The types of Idaho potatoes. Idaho russets are on the bottom row.


[5] Broiled Salmon with Ras El Hanout Spiced Butter. Here’s the recipe (photo © The Kitchn).

For Cook Something Bold & Pungent Day (November 9th), we made these oven-baked fries flavored with the Moroccan spice blend, ras el hanout (photo #1, recipe below).

While ras el hanout is piquant rather than pungent (here’s the difference), it fit the bill—especially since the spice blend was augmented with garlic, paprika and cilantro.


WHAT IS RAS EL HANOUT

As just mentioned, ras el hanout is a Moroccan spice blend it is also used in Algeria and Tunisia.

The name translates as “top of the shop,” i.e., the best.

There is no one recipe for ras el hanout: Every spice merchant has a proprietary recipe, and the cooks who buy the spices debate who has the best version.

The mixture often includes 30 or more of a spice merchant’s best ingredients: whole spices, dried roots and leaves, ground together.


The complex blend delivers many subtle undercurrents of floral, peppery and sweet.


HOW TO USE RAS EL HANOUT

Traditional uses include as a dry rub or marinade for grilled meats, in starches (couscous, potatoes, rice) and traditional Moroccan dishes like b’stilla and tagines.

You’ll find many uses for it. As with all blends, a bonus benefit is that you don’t have to measure out multiple seasonings.

We use ras el hanout on many things:

BUY IT OR MAKE IT

If you don’t want to buy a jar, here’s a recipe from food writer Marc Bittman:


Thanks to the Idaho Potato Commission for this recipe. If you love potatoes, check out the myriad of creative potato recipes on their website.


RECIPE: BAKED FRENCH FRIES WITH RAS EL HANOUT SEASONING

This recipe was developed by Tina Dawson of Love Is In My Tummy for the Idaho Potato Commission.

Ingredients


Preparation

1. PEEL and slice each potato vertically in half. Take one half, then slice it vertically in half again to reduce the thickness. Flip it on the flat side, and slice again into 4 fry-shaped pieces. Repeat with all the potatoes.

2. IMMERSE the chopped potatoes in water for 20-30 minutes. This step is essential to removing the starch, making for a crispier fry.

3. RINSE the potatoes until the water runs clear. Drain. Using paper towels or a clean kitchen towel, dab until the excess moisture is removed. Transfer to a clean, dry bowl.

4. PREHEAT the oven to 425°F (220°C). Position the baking rack to the lowest position and another rack to the slot just above it.

5. COMBINE the potatoes with the rest of the ingredients except the cilantro. Toss to coat the spices evenly over the potatoes. Arrange in a single layer on a large baking tray or two medium trays (you may line the tray(s) with foil to make clean-up easier).

6. BAKE for 30 minutes. Halfway during baking, swap the top and bottom trays, and flip the fries. Once the time is up and the fries are crisp…

7. REMOVE from the oven, toss with chopped cilantro and serve immediately with condiment(s) choice.


Hash Browns

These oven baked hash browns provide you with an experience reminiscent of a fried hash brown but without the detrimental frying process and high-fat content. Most of all, they taste great! Serve them alone or with Medical Medium ketchup or hot sauce for a meal or snack anytime.

Potatoes are one of the most powerful anti-viral foods. Viruses are behind countless chronic illnesses, symptoms, and conditions. They&rsquore high in lysine and also contain tyrosine, a chemical needed to produce thyroid hormones.

Hash Browns

  • 1 lb small to medium-sized potatoes
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne (optional)
  • Chives or parsley, to serve
  • 1/4 cup ketchup or hot sauce, to serve

Place the potatoes in steamer or colander set over a pan of boiling water. Cover with a lid and steam for 5 minutes only. Remove and cool completely.

Preheat oven to 200C/400F. Line a baking sheet with parchment paper.

Grate the potatoes and place them in a bowl together with the paprika, garlic powder, onion powder, and cayenne (if using). Mix well.

Scoop 1/4 cup of the potato mixture into the baking sheet, pressing down until it is about 1/2-inch thick in your desired shape.

Bake the hash browns for 10 minutes on one side, then carefully flip them over using a flat spatula. Continue cooking for 15-20 minutes or until the potatoes are tender and crisp on top.

Serve hash browns immediately with ketchup or hot sauce.


Orange recipe- the world’s best oven sweet potato fries

As an Amazon Associate I earn from qualifying purchases.

I can’t remember when we discovered (and then modified) this recipe from Smitten Kitchen for spicy sweet potato wedges. But they are divine (like heaven, in sweet potato form), and I don’t feel right about keeping this information to myself.

The greatest thing about these yummies is that they pair excellently with winter comfort food and summer grill food alike. And did I mention how delicious they are? Seriously. You need to try this.

1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried hot red pepper flakes
1 teaspoon coarse kosher salt

1 teaspoon brown sugar
3 medium sweet potatoes
3 tablespoons olive oil

Grind up of the spices, the brown sugar and the salt in a mortar and pestle.

With potatoes in a bowl, drizzle olive oil over potatoes. Add spices. Cover bowl and shake until potatoes are evenly coated with olive oil and spice mixture.

Spread on a cookie sheet (spray with olive oil first). Roast in oven at 425 degrees for 20 minutes. Turn the potatoes over and roast another 15-20 minutes.

And then keep making them every night for the next week because they’re so. darn. good.

Also maybe make some Paleo Ranch as dip!

ps- Two notes- the smitten kitchen recipe doesn’t call for brown sugar. But the spicy/sweet/savory combo is fantastic. Also, I usually end up on the higher end of the chili flake range and don’t find them to be too hot (I like moderately spicy food, though).


Indian Spiced Roasted Potatoes | Easy Roasted Potato Recipe

Where do I start with these Indian spiced roasted potatoes! These golden colored roasted potatoes are simply wholesome awesomeness packed in a roasting dish and one can never get enough of it! Since the time I had got my oven almost 3 years back, I thought of roasting potatoes multiple times but something or the other always came in way attracting a higher priority than potatoes.

Finally, after lot of planning & determination, I was able to get the potatoes into my oven but after they came out of the oven with the makeover, again something came in their way of being photographed! But this time it was us being responsible for these beautiful Indian spiced golden potatoes not being lucky enough to get clicked! What we did to them you ask?

Well, the potatoes came out of the oven and went directly to our stomach! Quite obvious, right? By the time we could finish setting up the shooting space, they were gone! These insanely delicious Indian spiced roasted potatoes are crazily addictive! Beware!

Although potatoes are an integral part of our cuisine, we do not roast them very often. Roasting itself is not a common cooking technique used in Indian kitchens. We fry them, boil & mash them or make our flagship dum aloo! Now these Indian spiced roasted potatoes have also joined the league and it is going to make its appearance on our dinner table quite frequently.

These crispy and crunchy Indian spiced roasted potatoes are an experience on its own – more so because of the addictive “Indian spiced” fact! We got so addicted to these Indian spiced roasted potatoes that next day I had to make this again.

This time I had made a large batch just to ensure that we do not repeat the history and vanish the potatoes even before they get clicked! These roasted potatoes are best for potlucks as they please the crowd easily but do make sure to carry a large batch as you know people won’t keep a count on these babies!

When it comes to roasting, I always used to prefer the meat and seafood which is why the Tandoori chicken, chicken tikkas or grilled shrimps always came in the way of making these Indian spiced roasted potatoes! But trust me, these roasted potatoes can give tough competition to the meaty counterparts with a high probability of winning.

The lovely golden potatoes have the perfect crunch to please your taste buds and have the impeccable flavor to delight your senses! Doesn’t it sound awesome? I bet it is! You will get addicted to these Indian spiced roasted potatoes from the very first time you give it a try and every bite will make you more tempted & hungrier!

These roasted potatoes are also great option to serve as a side with your grilled chicken and make an entire meal which is not only fulfilling but also satisfying to your body & soul! Give this a try and you’ll know what I’m talking about!

I used the baby potatoes to make my Indian spiced roasted potatoes which I believe is the best suited variety for making this recipe. But if you can’t get hold of baby potatoes, use any other variety and cut each into 1-inch cubes.

The best part is you don’t need to peel your potatoes for this! Isn’t that music to ears? The prep part of this roasted potato recipe is way too simple that you may start wondering if this would actually be any good. But as soon as you get that tray of Indian spiced roasted potatoes out of the oven, you will be mad at yourself for not making this before!

Imagine the combination & amalgamation of mustard seeds, cumin seeds, coriander seeds along with aromatics like ginger & garlic just thinking about it is making me almost salivating! When you roast these beauties, the aroma of all these Indian spices will fill your home and may even attract your neighbors! So again, beware!


Here Are The 10 Best Masala Recipes That You Can Now Prepare At Home:

1. Garam Masala

Recipe by Chef Niru Gupta

Garam Masalas can enhance the flavour of the food
  1. Sun all ingredients or place them over an oven to rid them of any moisture.
  2. Then grind them to a powder in a food processor.
  3. Store in an airtight jar.

2. Chole Masala

Recipe by Chef Niru Gupta

Store the masala in an airtight container Photo Credit: Facebook/Homemade

Ingredients1/3 cup powdered amchoor
1/4 cup powdered anardana
1 cup garam masala
3/4 cup powdered coriander seeds
2 Tbsp powdered red chillies
1/2 cup powdered sonth
1 3/4 cup saltMethodMix all ingredients well Store in an airtight container

3. Biryani Masala

Recipe by Chef Niru Gupta

Dry roast all ingredients of masala Photo Credit: Facebook/Mycookbook

Ingredients60 corns all spice
4 whole star anise
16 green cardamoms
4 whole flowers of mace
1 whole nutmegMethodDry roast all ingredient Cool and powder Store in an air tight container

4. Chaat Masala

Recipe by Chef Niru Gupta

Roast the coriander, cumin and ajwain for chaat masla Photo Credit: facebook/KhanaPakana.com

Ingredients1 cup coriander seeds
1 1/4 cups cumin seeds
1/2 cup thymol seeds/ ajwain
1/2 cup mango powder
2 1/2 tsp garam masala
1 1/4 cups powdered black rock salt
4 tsp powdered black pepper
2 tsp (approx) citric acid
1/2 cup dried and powdered mint leavesMethod

  1. Roast the coriander, cumin and ajwain in a heavy-based pan till dark brown
  2. Remove from pan and leave to cool
  3. Put all the ingredients together and powder fine, in a processor
  4. Store in an air tight container

5. Tandoori Masala

Recipe by Chef Niru Gupta

Mix all the ingredients well Facebook/VagonlovileIngredients1/4 cup dried, powdered ginger
1/4 cup dried, powdered garlic
2 Tbsp black pepper
2 Tbsp chaat masala
1/4 cup garam masala
1/4 cup powdered red pepper
1/4 cup kasoori methi
3/4 cup salt
1/4 cup dried, powdered onion
1 tsp powdered red colour (optional)MethodMix all the ingredients, blend in a blender and store in air tight container.

6. Pav Bhaji Masala

Store in an airtight container Photo Credit: Facebook/Blend with Spices

Ingredients7 whole red dry chili
4 tbsp coriander seeds
2 tbsp cumin seeds
1/4 tbsp black pepper
1/2 inch cinnamon sticks
3 cloves
4-5 black cardamom
2 tbsp dry mango powder
1 tbsp fennel seeds
½ tbsp sugar powderMethod:

  1. In a pan, dry roast all the ingredients (except for dry mango powder and suger) till it they golden brown on a low medium flame.
  2. Roast for a few minutes (till some nice aroma is released). Then add the dry mango powder and roast for a minute. Switch off the flame cool and add sugar powder and mix well.
  3. Once the mixture cools down completely, grind it to a fine powder in a mixer.
  4. Store in an airtight container.

7. Chicken Masala

Recipe by Chef Siddharth Talwar

Chicken Masala should blend properly Photo Credit: Facebook/ Yummy Tummy

Ingredients1 tsp turmeric
12 pieces cloves
1/2 tsp nutmeg
1/2 tsp mace
15 pieces dried plums
1 tbs red chilli powder
10 pieces green cardamom
4 tbs coriander powder
1 tbs salt
12 pieces black pepper corns
4tbs deghi mirchWhole Spices to Grind2 large pieces cinnamon sticks
2 tbs white cumin seeds
15 pieces green cardamom
5 pieces star anise
1 tbs black cumin seeds
1 tbs black pepper corns
1/2tbs cloves
4 bay leaves MethodAdd all the whole spices and grind to make powder, then add the grinned powder to the powder spices and mix well. store in air tight jars.

8. Sambhar Masala

Recipe by Chef Siddharth Talwar

Mix all the spices well and store it in an air tight container Photo Credit: Facebook/Mycookbook

Ingredients2 cups whole red pepper
1 1/2 cups coriander seeds (dhania)
2 Tbsp mustard seeds (sarson)
3 Tbsp cumin seeds (jeera)
4 tsp pepper corns (sabut kali mirch)
2 Tbsp fenugreek seeds (methi dana)
2 Tbsp husked split black gram (dhuli urad dal)
2 Tbsp bengal gram (channa dal)
2 Tbsp yellow lentils (arhar dal)
2 Tbsp rice
2 Tbsp asafoetida (heeng)
2 Tbsp turmeric powder (haldi)
1/4 cup dried curry leaves (kadi patta)Method

  1. Roast all the ingredients, except the turmeric powder, till very slightly colored.
  2. Remove from the heat and cool, and grind to a powder and mix in the turmeric powder.
  3. Store this masala in an airtight jar.

9. Gunpowder Masala

Recipe by Chef Siddharth Talwar

Grind Well all the masala Photo Credit: facebook/Delight Foods

Ingredients1 cup - urad dal
1 cup - Channa dal
8 to 10 Red Chillies
1 tbsp - white sesame seeds
(dry roasted)
1/2 tsp - Hing powder
2 to 3 pieces Tamarind
Small piece Jaggery (optional)
Salt to taste
1 tsp - oilMethod

  1. Roast the dals together in two teaspoons of oil, till golden brown.
  2. Add red chillies and roast for two minutes.
  3. Add the tamarind, hing powder, sesame seeds, jaggery and salt.
  4. Grind the mixture coarsely.
  5. Store in an airtight container.
  6. Mix with sesame oil and eat with idlis and dosas.
  7. Can be stored for two to three months.

10. Korma Masala

Recipe by Chef Siddharth Talwar

Store the masala in an airtight container Photo Credit: facebook/ Keralas Creative Kitchen

Ingredients1 tsp Cumin Seeds
1 tsp Whole Black Pepper
2 tbsp Coconut Powder
½ tsp Mace
½ tsp Turmeric
½ tsp Salt
1-1/21 tsp Red Chili Powder
1 tsp Coriander Powder 1 tsp
6 Cardamom
1 Bay Leaves
½ tsp Tartary
Kewra Essence Few dropsMethod


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