Saturday, November 14, 2015

Caramel Coated Popcorn

Soft, chewy and addictive, these are the easiest caramelized popcorn ever. Hands down!
Gather your supplies:

1 bag microwaveable popcorn or 6 cups of popped popcorn(1/4 cup unpopped kernels)
1/2 cup brown sugar
2 tbsp Corn Syrup also known as Karo Syrup
1/4 cup butter (Half stick)
3/4 tsp Vanilla
1/4 tsp Baking Powder

Pop the popcorn according to package directions and set them aside in a big bowl.

In a microwavable bowl (big enough to handle bubbling), add Brown Sugar, Butter and Karo Syrup and microwave for 45 secs.

Mix and microwave for another minute and a half.

Stir and microwave for another minute.

Now add Vanilla and baking powder.

This will calm the bubbling down and stir well.

Pour it over the popcorn and fold gently. Coat the popcorn completely.

Enjoy every last bit of it :)

Monday, November 2, 2015

Chicken and Potato Skillet with Leeks

I only have to buy leek couple of times in a year. As soon as the bulbs of leeks get home, they are washed and placed in a tall jar with about 3-4 inches of water. They sit right on my counter top and I use them in Eggs, Murtabak and in my chicken and fish recipes. I just cut off the top and use it in my recipe. When these get out of control, I cut the top off, wash and chop them and they go in the freezer. Sometimes I also use them interchangeably with spring onions. Here is one of my favorite chicken recipe which is simple, quick and delicious. You don't need rice or bread with it. Its a meal on its own.

1 lbs Boneless chicken breasts
3 tbsp butter
1 tsp garlic salt
3 medium potatoes
Dash of Fiery 5 pepper
Dash of Blackened Seasoning
1/2 cup chopped Leeks

Start off by slicing the chicken into long thin strips.

Add butter to a cast iron skillet and let it sizzle slightly.

Add the garlic salt and stir.

Dump the chicken into the skillet.

In the meanwhile, wash the potatoes and cut them into one inch cubes.

Going back to the chicken, add the fiery 5 peppers.

And the blackened seasoning.

Add add the potatoes to the chicken. Give it a good stir and cover to cook until tender.

Here is the magic ingredient. My homegrown leeks!

I used chopped and frozen leeks here. Add and stir again.

Dig right in with a fork!

Monday, October 26, 2015

Jelly Custard Shots

1 pk Mango Jelly
2 cups Milk
3 tbsp Custard powder
1 tbsp Mango flavoring
2 tbsp sugar
Whipped cream

Cook Jelly according to package instructions.

In a muffin tray, arrange the shot glasses in a slanted angle.

Take one cup at a time, pour half the glass with jelly and place it back into the muffin tray at the slanted angle.

Let the jelly set for 15 minutes and transfer it into the refrigerator until completely set and cooled.

In the meanwhile, prepare the custard. I didn't have Mango flavored custard so I added Mango flavoring. Make custard according to package instructions. 

I used 2 cups of milk and about 3 tbsp of custard powder. Cook until it thicken and let it cool down for a bit.

Once the jelly is set in the shot glasses, it should look like this.

Now carefully pour the custard on the other side and fill up the shot glasses. Return it back to the refrigerator for about half hour.

I had some leftover jelly so I made a thin layer in a cake pan and then cut it into squares once set. Place it on top of the custard. Alternatively, a fresh cube of Mango would be gorgeous.

Finally top it with a dallop of whipped cream.

Wednesday, October 21, 2015

Methi Bhaji

Making any kind of sabzi seems like a huge task for me because my biggest fear is to make sure it gets cooked before it rots away as they usually have so little shelf-life. And I have wasted many different delicate vegetables just because I don't get around to cooking it within due time. Cutting the vegetables and cleaning them is whole different story. But recently, something magical happened! I was at Bombay Bazaar and while looking for something in the freezer, I found washed, cleaned, cut and ready to cook frozen veggies by the company Deep. I got all excited and grabbed the Bhindi (Okra) and Methi bhaji to get a head start. I was pleasantly surprised how fresh the frozen sabzi tasted.(!?!)

1 pckg Methi bhaji 12oz
1 large Onion
1 medium sized potato 
4 tbsp diced tomatoes
1/2 cup peas
2 large eggs
Salt to taste
1/2 tsp Red Chilli powder
1/2 tsp Paprika
1/2 tsp Haldi
1 tsp Zeera powder
1 tsp Dhaniya powder

Cut the onions into thin slices and do the same with potatoes.

In oil, add the onions and cook until soft.

Wait until it gets translucent and caramelized at the edges.

Add all the spices.

Mix well and add the tomatoes.

keep stirring until everything is well braised.

Add the sliced potatoes and give it another stir.

Cook until the potatoes get a little tender. Add the methi bhaji cubes to the pot.

Close the lid for a few minutes to let the sabzi loosen up. Mix it well.

Now add the beaten eggs and give it a good stir.

Cover the pot and cook for a few minutes. Serve with your choice of bread.