Spicy Caramel Popcorn

I love watching cooking shows, though i try only those recipes that are actually different and experimental. I happened to watch a show called Raviner's Kitchen on TLC. She made this Spicy Caramel Popcorn and I loved it. I knew it that I had to make it. And it was tasty. It gives a new twist by just adding new flavors to the regular popcorn. Perfect munching snacks on weekends. So here's the recipe... Happy Cooking...

Ingredients:

Popcorn seeds - 3 tbsp
Red chilli flakes - 1 tsp
Salt - a pinch
Jaggery powder- 3 tbsp(heaped)
Oil - 1 tsp
Water - 1 tbsp(or more as required)

Method:

Heat a heavy bottom vessel or can use a cooker like I did and add oil. Once the oil is hot add an pop corn seeds and close the cooker with lid upside down.

Shake the cooker from time to time and once the popping stops, transfer it into a bowl. Keep aside.

Add water to jaggery powder and heat it lightly so that it melts. In a heavy bottom vessel, add this jaggery water, pinch of salt and red chilli flakes and cook till the mixture thickens a little.

Place the popcorns on a plate and pour this jaggery mixture over the popcorns and make sure it is coated with the mixture properly.

Heat a heavy bottom vessel or can use a cooker like I did and add oil. Once the oil is hot add an pop corn seeds and close the cooker with lid upside down. Shake the cooker from time to time and once the popping stops, transfer it into a bowl. Keep aside.

Add water to jaggery powder and heat it lightly so that it melts. In a heavy bottom vessel, add this jaggery water, pinch of salt and red chilli flakes and cook till the mixture thickens a little. Do not overcook jaggery as it can become chewy. 

Place the popcorns on a plate and pour this jaggery mixture over the popcorns and make sure it is coated with the mixture properly. Leave it for about 5 minutes and voila it is ready.

This recipe is off to CC Challenge # 3 December 2013

Potato Stuffed Green Chillies | Aloo Mirapakaya Bhajji

Its winters and this is an apt snack for the cold weather. In Hyderabad, where I used to stay you can find many stalls selling piping hot Chilli Bhajji's we call it mirapakaya bhajji. Vendors usually serve it with coconut chutney with onion sprinkled all over the bhajji. I just miss them. So I thought of making them but with potato stuffing and it was delicious. Here is the recipe... happy cooking....

Ingredients:

Green Chillies - 6 (big ones that are used for bhajjis, here in Maharashtra they call it Bhavnagari Mirchi. In Andhra we call it bhajji mirapakaya)
For the batter:
Besan – 1 cup
Rice flour – 3 tsp
Ajwain – 1 tsp
Turmeric powder – a pinch
Red chilli powder - 1 tsp
Baking soda – a pinch
Salt to taste

For the stuffing

Boiled & mashed potato – 1 cup
Chopped onion – ¼ cup
Red chilli powder – ½ tsp
Chopped coriander leaves – 2 tsp
Cumin seeds - ¼ tsp
Carrom seeds/Ajwain/omam - 1 tsp
Garam masala – a pinch
Salt to taste

Method:

Mix all the ingredients with required water mentioned for the batter to prepare a medium thick batter. Keep aside.

For the stuffing: In a bowl add all the ingredients and mix well. Keep aside.

Wash and dry the chillies. With a knife make a vertical slit in the middle of chillies on one side. Insert the spoon and pluck the thick white vein in the middle along with the seeds. After preparing the chillies, start filling them with the potato mixture.

Heat oil on medium high. Dip the stuffed chillies in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove to a paper towel. Serve.

For the batter: Mix all the ingredients with required water mentioned for the batter to prepare a medium thick batter. Keep aside.
For the stuffing: In a bowl add all the ingredients and mix well. Keep aside.
Wash and dry the chillies. With a knife make a vertical slit in the middle of chillies on one side. Insert the spoon and pluck the thick white vein in the middle along with the seeds. After preparing the chillies, start filling them with the potato mixture. Heat oil on medium high. Dip the stuffed chillies in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove to a paper towel. Serve. 

This recipe is off to Jagruti's PPCS, Hope you enjoy making this as much as I did :-) Good Luck...

Gobhi Pakora | Cauliflower bhajji | Cauliflower fritters

Winters are here. The cold and breezy evenings call for something hot and crispy. Pakoras are always welcome and more so when it is rainy or for cold, chilly evenings. So I made gobhi/cauliflower pakoras the other day. They were delicious to say the least. This is a perfect starter and an amazing finger food and it can be made in a jiffy. I had it with my evening tea, so here is the recipe for you to enjoy... happy cooking...

I was able to save few pakoras for pic...

Ingredients:

Cauliflower florets - 12 - 15

For the batter:

Besan – 1 cup
Rice flour – 3 tsp
Ajwain – 1 tsp
Coriander leaves - 1 tsp
Turmeric powder – a pinch
Red chilli powder - 1 tsp
Baking soda – a pinch
Salt to taste

Method:

                         

Mix all the ingredients with required water mentioned for the batter to prepare a medium thick batter. Keep aside.

In a vessel heat about 1/2 litre of water and add salt. Parboil cauliflower florets and keep aside.
Heat oil in a kadhai/pan on medium high. Dip the half boiled cauliflower florets in batter and gently drop from the sides of kadai into hot oil and deep fry until golden.

For the batter: Mix all the ingredients with required water mentioned for the batter to prepare a medium thick batter. Keep aside.
In a vessel heat about 1/2 litre of water and add salt. Parboil cauliflower florets and keep aside.
Heat oil in a kadhai/pan on medium high. Dip the half boiled cauliflower florets in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove to a paper towel. Serve hot with ketchup.

sending this recipe for WTML event @ Sahasra recipes & Gayathri's Cook spot

Pav Bhaji

This is one of the famous Mumbai street food. I just love this. But I added healthy twist to the bhaaji by adding bottle gourd. Well, I add bottle gourd to make my DH eat that vegetable. Because all the veggies are mashed well together, nobody can make out what veggies you actually added. So this is a great way to make fussy eaters eat the veggies they hate. I tried with ridge gourd, and it was great as well. So basically, you can add all the veggies that do not have strong flavor.  I made bhaji with butter, but you can use ghee or any vegetable oil. But do use it a little liberally as it will give a nice glaze and taste to the bhaji. So here is my recipe for quick and healthy Pav Bhaji... Happy Cooking...

Ingredients:

Bottle gourd - 2 cups
Carrots - 2
Potatoes - 2(big and peeled)
Beans - 1 cup
Tomato puree - 2 cups
Green peas - 1/2 cup
Pav Bhaaji Masala - 2 - 3 tbsp(heaped)
Butter/Ghee/Oil - 3 tbsp
Red chilli powder - 1 tsp
Salt to taste

To be served with

Pav bread - 4
Onion, Cucumber - finely chopped
Lemon - 1/2

Method:

Wash and cut all the vegetables.

Pressure cook all the veggies until mushy(it takes about 15 - 20 minutes). Once done, mash all the vegetables with a masher. 

In a kadhai, add butter. Add tomato puree and cook until oil leaves the side. 

Add the cooked vegetables, pav bhaaji masala, red chilli powder and salt to taste. Mix well until it all comes together. Once done, finish it with a dollop of butter.

Wash and cut all the vegetables. Pressure cook all the veggies until mushy(it takes about 15 - 20 minutes). Once done, mash all the vegetables with a masher. 
In a kadhai, add butter. Add tomato puree and cook until oil leaves the side.  Add the cooked vegetables, pav bhaaji masala, red chilli powder and salt to taste. Mix well until it all comes together. Once done, finish it with a dollop of butter.
To serve, 
Slice each pav into 2 horizontally. Apply a little butter to each side. Heat a large tava and cook the pav on both sides till the pieces are lightly browned.
Serve hot Bhaji topped with onions and cucumber with hot pav and lemon wedge.

Sending this to WTMLevent & Gayathri's page