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!

Cauliflower Crumb

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A different way to eat cauliflower.  Either on its own or used as a crumb.  I quite like it as it is. 

This crumb couldn’t be simpler!  Something to snack on and it’s actually good for you!!!

INGREDIENTS

1 small raw cauliflower grated finely
A little broccoli is desired
Fresh lemon juice to taste
Salt to taste

Extras to spice the mix up a bit

Smoked paprika
Garam masala
Roasted pumpkin & sunflower seeds

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METHOD

Combine all ingredients. If using the plain lemon version this can definitely be used as a crumb to coat ingredients instead of breadcrumbs

Tangy rolls of Khandvi

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An amazing writer, cook and TV personality, Tarla Dalal. The Indian cooking queen. I have made many of her recipes but recently I had the urge to eat Khandvi…A subtle tangy rolled snack made from (chickpea) gram flour and yoghurt. This particular dish is very special to me as my aunt and I made this together. She had taught me the technique.

However I had forgotten to make a note of the recipe, so I referred to Tarla Dalal’s brilliant recipe. The results were outstanding in terms of flavour. I didn’t take step by step pictures as it was my first attempt. But I know I will use this particular recipe time and time again so knew that all of you would love it too! I’m also bringing some at Angie’s Fiesta Friday Party co hosted by my lovely friend’s Selma & Jhuls…x

INGREDIENTS

1 cup besan (gram flour)
1 cup fresh yoghurt mixed with 1 1/2 cups of water
2 to 3 drops of lemon juice
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder
a pinch of asafoetida
salt to taste
3 1/4 tsp sunflower oil
1 tsp mustard seeds
1/4 tsp asafoetida
5 to 6 curry leaves
1/2 tsp finely chopped green chillies (optional)

For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander

METHOD

Combine the gram flour, yoghurt-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains)

Cook on a slow flame, while stirring continuously till it becomes thick (approx 8 to 10 minutes)

Grease a clean work top surface or a flat metal plate (approx. 10”) on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased plate or work top and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done

Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula (refer step 1)

When cool, cut the khandvi on each thali lengthwise (approx. 1½” in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3)

For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.Pour the tempering over the khandvis.Serve immediately garnished with coconut and coriander

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The video link is in Hindi but it will give you an idea of the technique that is needed to make this dish
You Tube Video http://m.youtube.com/watch?v=C_2p-Si0gvU

Original recipe @
http://www.tarladalal.com/Khandvi-(-Gujarati-Recipe)-557r

A Refreshing Take On Bhel

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Bhel is a savoury Indian snack, and is a type of chaat. It is made out of puffed rice, vegetables and a tangy tamarind sauce.  Traditionally you can include chickpeas, potatoes, onion and date chutney too.  However my husband has always had his own take for a quick delicious snack fix.

Normally he would just chop some tomato, onion and coriander and combine with Indian snacks such as Bombay Mix, Chevdo or sev.  This version he made, was so nice! That it had to be shared! Extremely refreshing with the choice of herbs especially the mint.  Spicy with the addition of chilli and also a little warmth that hits the back of the throat from the tasty radishes.

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I haven’t put measurements up for this chaat mix as you can add or omit as you prefer and this way you can make as much as you want!  I had a massive bowl full!  Ok..no! We shared it ;). I’m still trying to be good! Lol!

Perfect for a party as a snack or even simply to nibble on with drinks!  The sun is out today and I can feel it’s going to be a stunning Sunday!  Have a beautiful day and I will see you all tomorrow!  Much love D x

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INGREDIENTS

Radishes
Cucumber
Red onion
Red chilli
Lemon
Fresh mint
Fresh coriander
Indian crispy snacks
Amchur/mango powder
Tamarind chutney

METHOD

• Finely chop all the vegetables and herbs

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• In a large salad bowl mix the Indian snacks equally and add the chopped ingredients to the bowl

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• Mix well, squeeze in some fresh lemon juice to taste.  Sprinkle in some amchur powder and mix in a little tamarind chutney

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Crunchy peri-peri Chickpeas

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I’ve had chickpeas fried and tend to find them in a Bombay mix snack and other Indian savoury foods. I tend to pick them out as I enjoy them so! And I was extremely happy to see that two lovely fellow foodie bloggers Celeste and Bandhna very recently posted recipes to roast chickpeas!! Yay!!! I thought and I couldn’t wait to open a tin and was inspired to make a peri-peri version!

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Thanks to both Celeste and Bandhna, we now have a favourite nibble that is actually good for you. My little one was chomping away on them too and without realising we had shared a whole tin of chickpeas together! I’ve promised to make some more for my husband today so he can snack on them with a cool beer.

INGREDIENTS

1 tin chickpeas drained and rinsed and dried
1½ tbsp sunflower oil
½ tsp garlic granules/powder
½ tsp paprika
⅓ tsp chilli powder or more to taste
1 tsp salt or to taste

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METHOD

• Preheat oven to 200°c/400°f/gas mark 7 and line a baking tray some foil

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• Arrange the chickpeas onto the tray and then add all the ingredients starting with the oil, followed by all the seasoning. Massage well into the chickpeas

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• Place in the oven to roast for 35-45 minutes, stirring half way through. Keep an eye at how crunchy you would like them towards the end of the roasting process

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• Leave them to cool in the tray. You may wish to squeeze a few drops of lemon juice onto them to make them a little tangy, but this will soften them a little

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