Chilli, chilli popcorn!

Crunchy, salty and hot! Sensational popped corn with immense flavour.  The heat got to us but did we stop?..No! Lol…
A must try for this weekend! Hope you’re all good.

Go ahead! Pop some corn!

INGREDIENTS 

1/2 cup popping corn

2-3 tbsps rapeseed oil

1 tsp dried chilli flakes 

1 tsp garlic granules 

Smoked paprika to taste

1 tbsp salt

METHOD 

In a large saucepan, on a medium heat. Pour the oil and sprinkle chilli flakes. Once the oil sizzles, slowly add the popcorn kernels

Add the rest of the ingredients and mix well with a wooden spoon

Turn up the heat to maximum and cover the saucepan

The corn will start to pop.  Once it kicks off, lower the heat to medium again

Wait until all the corn has popped

Transfer into a big serving bowl And munch!

Sweet Semolina Halwa Pudding

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I have always been wanting to make the dishes that my Mum made look so simple to make.  I would sit on the kitchen stool and watch in awe.  One sweet item I have always wanted to try is a warm sweet semolina dessert.  A halwa..little grains of semolina combined with flaked nuts and overall aromatic saffron undertones.

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I followed an amazing recipe by Dassana Amit @ http://www.vegrecipesofindia.com/saffron-halwa/.  I made half of the quantity stated and found when adding the milk there was plenty to go round.  A wonderful Indian semolina pudding…something a little different but I guarantee you’ll get hooked!

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Peppered Cassava

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My Dad adores cassava and they both go back a long way. He grew up on this nutritious food in Africa and also prepared it for us here. My brothers and I fell in love with it too. Such a versatile vegetable that has a distinctive flavour and texture yet takes on spices and other accompanying ingredients so well.

So here you have one of my Dad’s amazing cassava recipes…I thoroughly hope you enjoy it as much as we do. Thanks for sharing Dad…Much love, D x

INGREDIENTS

1 packet frozen cassava, steamed until tender (pieces)
1 level tsp ground black pepper
1 tbsp sunflower oil
1 tsp cumin seeds
Boiling water
Salt to taste
Fresh coriander to garnish

METHOD

Heat the oil and cumin seeds in a large saucepan on a medium heat. Once the seeds start to sizzle, carefully add the cassava into the saucepan

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Mix well so that all the cassava is covered in the oil and seeds

Pour over boiling water, ensuring that the cassava is just about covered with water

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Sprinkle in the pepper and salt. Reduce to a low heat and cover. Cook for 15 to 25 minutes until the cassava has become even softer and the whole dish looks creamy

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Garnish with fresh coriander and get your serving bowls ready. Tastes superb with some natural yoghurt

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Simple Bombay Potato Curry

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It is easy to forget that one of the main reasons I started this food blog was to and is still to record lots of recipes, that I have learnt, that I have developed. This particular dry potato curry is a speciality of my Mum and Dad’s. It is one that I grew up on, with moong lentil daal and rice plus fluffy chapatis.

Today I am treating my family to this ultra healthy meal and deliciousness!…I couldn’t let you all, my friends here on Shivaay Delights miss out either. The potato curry has the simplest of ingredients and results in an extremely tasty soft velvety melt in your mouth potato treat. Do give it a whirl and let me know how you like it.

Have a Wonderful Wednesday, much love, D x

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INGREDIENTS

4 medium red potatoes, peeled and cubed 2cm pieces
2 tbsp sunflower oil
½ tsp mustard seeds
½ tsp cumin seeds
A pinch of asafoetida
1 tsp salt or to taste
¾ tsp turmeric
2 tsp coriander & cumin powder
Fresh coriander to garnish

METHOD

Heat the oil on a medium heat along with the asafoetida, cumin and mustard seeds.  Once the seeds start to pop add the potatoes. 

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Sprinkle all the seasoning and spices, toss the potatoes so that all is covered in the oil and spices

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Reduce the heat to low, cover and cook the curry for 10 minutes, check mix again and cook for another 10 minutes.  Keep an eye on it and when the potatoes are tender when sliced your curry is done.  Garnish with some fresh coriander and serve with naan bread

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A Spicy Masala Sandwich To End 2014

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This toasted tasty Chaat and Chutney masala sandwich we devoured for brunch on Christmas day.  Also my love of cheese came into play, with a twin serving of pan fried halloumi and mature cheddar cheese within the spicy hot double decked sandwich!  A creation only my husband could come up with.  He is not afraid of experimenting with strong flavours and spices.  He produces winning dishes all the time…Yes! I know…before you say it…I’m a lucky girl! 😉

You could really add anything to this sandwich as long as you incorporate the chutney and chaat masala.  The green, extremely spicy chutney came from my Mum’s kitchen and the masala is shop bought.  It really adds an Indian touch to the whole dish!

Wishing all a fantastic New Year!..2014 has been brilliant…we’re eagerly awaiting you 2015!!!

The INGREDIENTS we used

Mum’s Spicy Coriander Chutney
Chaat masala to taste
Pan fried slices of halloumi
Grated mature cheddar cheese
Slices of tomatoes
Wholewheat bread
Butter

METHOD

Place a buttered slice of bread in a panini maker.  Layer the tomato, sprinkle the mature cheddar cheese

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Place another slice of bread and spread the green chutney and shake on the chaat masala

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Take the pan fried halloumi and some extra tomato and layer onto the chutney base

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Finally top with the last slice of bread and toast for 5-10 minutes in the panini maker, until the bread takes on a golden brown colour

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Merry Christmas From Shivaay Delights

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This whole week is packed full of festivities with friends, family and loved ones! Yesterday we went out to London to a Winter Wonderland especially designed for children and it was definitely a memorable evening!

Here are some pictures, so you too can share these moments with us my friends!

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HAVE YOURSELF A MERRY CHRISTMAS!!! ENJOY THE FESTIVITIES…

Much love, D x

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Toy Story Coconut Iced Sponge

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I found some Toy Story sugar cake icon toppers so had to surprise my little ones with a cake. I just whizzed everything together and had a sponge base ready. My eldest loves coconut, so this came into play. End result a cute looking slim line sponge as I didn’t want them to have too much, that disappeared in minutes, especially as their Daddy helped eat it too. The almond extract tastes sooo good with the coconut and sugar! Yummmmm!

What was really cute was that my 3 year old would not eat the sugar characters as he said “No! Mummy, I can’t eat them, they are my friends!” Lol!

Have a tremendous day and I shall see you all tomorrow friends, much love D x

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INGREDIENTS

110g Self raising flour
80g butter/low fat butter spread
60g sugar
1 large egg
2/3 tbsp milk
1/4 tsp almond extract
1 level tsp baking powder

Topping

1 cup icing sugar
Few tsps of water
Toy Story sugar paper icons
Desiccated coconut

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METHOD

Preheat the oven to 180°c, grease a small round cake pan

Put all the ingredients into a food processor or a large mixing bowl. Combine until you get a smooth cake batter

Place in the oven for 15 to 18 minutes, ensuring it’s cooked through

Meanwhile prepare the icing. Slowly add the water and mix until a sticky yet slightly runny icing forms

Once the cake is done, wait for it to cool down completely. Then spread out the icing on top sprinkle on the coconut and add the icons

It’s ready for those little eager hands to grab!

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Smoked Paprika Plantain Chips ~ BAKED!!!

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Growing up we were treated to plantain chips made by our parents.  Matoke as we call it, as both my parents were born in Africa.  It was prepared, sliced by hand and then deep fried.  The result would be a hot soft fluffy chip!  I have always loved them and remember my Dad buying packets of these chips in a range of flavours when I was pregnant for me to keep my energy levels up!

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It was only last week that I spotted some plantain in our local supermarket.  I knew instantly that I wanted to create something with them.  So..I peeled them, sliced thinly in a food processor and set out to season and Bake!  Yes BAKE!  This way they remain healthy and I hardly used any oil!  Have a go! It’s so easy and you get fresh hot healthy plantain chips to nibble on, what could be better?

Have a tremendous day! See you tomorrow! Much love D x

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INGREDIENTS

2 large plantain, peeled, thinly sliced
1 tsp smoked paprika
½ to 1 tbsp sunflower oil
1 tsp salt or to taste

METHOD

• Preheat the oven to 200°c/400°f. Line 2 baking trays with greaseproof paper.  I used my pizza trays

• In a large bowl put all the ingredients together and gently massage the oil, salt and paprika into the plantain

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• Lay the slices of plantain on the tray and place in the oven for 20-30 minutes.  Turn them over half way

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• They will brown quickly so do keep an eye on them,  they will start to crisp up and this will continue as they cool down

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• Eat as soon as possible, but they will keep for a day in an airtight container

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It’s All About Mum’s Coriander Chutney!

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I have been eating this yummy chutney all my life but it is now, how much I appreciate my mum’s cooking even more! Knowing how difficult it is, running a household, working and looking after children, she made it look so easy. I have been blessed with two wonderful parents who both know how to cook and always make us food even today if we let on we are slightly hungry!

This coriander chutney is simplicity at its best. Mum has been delivering pots of the wonder stuff recently as I am on a chutney phase! I have been enjoying it in sandwiches. With Indian food and now in a melted cheese bagel! Try it for yourselves friends and do let me know…I will give the feedback to my Mum! Much love, D x

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INGREDIENTS

1 bunch of fresh coriander
2~3 green chillies medium hot
2 tbsp fine grinded peanut powder
Salt to taste
Lemon to taste

Grated mature cheddar cheese
Bagels (I had red onion and chive)

METHOD
For the chutney

~ Blend all the ingredients together into a paste, season with the lemon and salt

~ Slice the bagel in half, toast on the grill. Spread the chutney on one half. Top with cheddar cheese

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~ Sandwich together and grill in a panini maker. I used my Optigrill on a medium heat and toasted it until the cheese had melted into the chutney

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~ Serve with some coleslaw or salad

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