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Try this buttery, cheesy, garlicky, and very addictive popcorn that taste hummm super yummmmm :) Making popcorn at home is very easy and popcorn is very versatile. Perfect snack for movie night, parties or everyday snacking.
1. You'll need :-
2 tbsp Butter + 1 tbsp Extra
3 tbsp Olive Oil
2/3 cup Popcorn
5-6 Garlic Cloves, peeled and smashed
1/2 tsp Freshly Ground Black Pepper
1/2 tsp Dry Oregano
Grated Parmesan Cheese
Salt to taste
2. In large heavy bottom pan melt butter and olive oil on medium heat.
3. Turn down the heat on low, and add smashed garlic cloves in it.
4. Let it cook for 4-5 minutes on lowest heat or until garlic turn brown.
5. Remove garlic from heat and keep aside.
6. Add the popcorn kernels in an even layer in a pan.
7. Add oregano and salt to taste. Keep stirring popcorn kernels.
8. In minute you will see the popcorn popping,
9. Cover pan with lid, Keep the lid slightly open so the steam can escape.
10. In the mean time mash the garlic.
11. Melt the 1 tbsp butter and add mashed garlic, black pepper, and little more oregano. Mix well.
12. When the popcorn is done popping, remove the pan from the heat.
13. Take out the popcorn into a large bowl. Sprinkle lots of Parmesan cheese over the warm popcorn, mix it.
14. Drizzle butter mixer and gently toss popcorn.
Enjoy...... smile emoticon
A perfect bite size Buffalo Cauliflower Wings. Try this juicy, spicy, tangy, and very easy to make snack to your next Superbowl party. Taste buffalo sauce and if it's too tangy or sour for you add honey in it. Thank you so much my friend Cynthia for this lovely recipe :)
1. Preheat your oven to 450 F.
2. You will need, Florets of 1 medium head of Cauliflower, 1 cup Rice Flour(Can use Gram Flour, APF too), 1/2 tsp Garlic Powder, 1/2 tsp Cumin Powder, 1/4 tsp Smoked Paprika, 3/4 cup - 1 cup Water, and 1/2 tsp Salt.
3. Mix rice flour, garlic powder, cumin powder, smoked paprika, salt, and water. Make not to thin not to thick batter.
4. Place parchment paper on baking dish. Deep each florets in batter,
and arrange on baking dish.
5. Bake it for 18 minutes.
6. In the mean time, mix very well 1-1/2 tbsp melted butter with Frank's Buffalo sauce in bowl. (Add 1 tbsp honey if sauce is very sour for you)
7. Pull them out of the oven after 18 minutes.
8. Lightly deep them and coat them in butter sauce mixer,
and arrange them again on baking dish.
9. Put them back in the oven for another 10 minutes.
Serve hot with Ranch or ur favorite dipping sauce.
Enjoy...
If the buffalo sauce is very tangy to your taste buds, mix 1-2 tbsp honey in the sauce.
Hello Everyone :) Today's recipe is "Thai Cucumber Salad". This salad is so light and very refreshing, perfect combination of sweet and sour with great crunch of roasted peanuts. I always make this salad with Thai food. It's even great as a side dish in BBQ, with Indian curries, in sandwiches, wraps, burgers etc... Make sure to serve chilled.
1 English Cucumber, thinly Sliced
1/4 Red Onion, thinly sliced
2-3 tbsp White or Rice Wine Vinegar, or to taste
1-1/4 tbsp Sugar, or to taste
1/2 tsp Red Chili Flakes or finely chopped Thai Chili
2 tbsp Fresh Cilantro, chopped
1 tbsp Coarsely Crushed Roasted Peanuts
Salt to taste
1. Prepare/Gathered all the ingredients.
2. In bowl, mix all the ingredients except Coarsely Crushed peanuts.
3. Refrigerate it for 1-2 hours.
Enjoy...
Making Red Thai Curry paste at home is surprisingly easy. Homemade paste is more fresher in taste and one can control on heat of the chilies. You can store this paste in refrigerator for up to 2 weeks or in freezer for up to 2-3 months. I used Kashmiri Red Chili Powder in this curry. Kashmiri Red Chili powder gives bright Red Color to the paste without adding any extra heat. Add this paste to flavor Thai Soups, Noodles, Fried Rice etc... :)
1. You'll need -
5 Shallots, roughly cut
10 Garlic cloves, roughly cut
5-10 Red Thai Chilies, roughly cut
2 Stalk Fresh Lemon Grass, minced
2-3 tbsp Galangal(Thai Ginger) or Ginger, roughly cut
1 tbsp Kafir Lime Zest or Lime Zest
4 Dry Thai Red Chilies
1/4 cup Fresh Cilantro Stems
1 tsp Cumin Seeds, lightly dry roasted
1 tsp Coriander Seeds, lightly dry roasted
5-6 Black Peppercorn
2 Cardamom
3 tbsp Light Soy Sauce
4 tbsp Red Chili Sauce
2 tbsp White Vinegar
1 tsp Sugar
1 tsp Dry Thai Basil
3 tbsp Oil
2-3 tbsp Water or Coconut Milk
Salt to taste
2. Heat oil in pan, add shallots, ginger, and garlic. Cook it for 2 minutes.
3. Now add lemongrass, and thai red chilies. Mix and saute for 2 minutes.
4. Next add chili sauce with kashmiri red chili powder (or a drop of red food color), let it cook for 5 minutes on medium low heat.
5. In the mean time, first make fine powder of cumin seeds, coriander seeds, cardamom seeds, peppercorn. dry thai basil, and dry red chilies in blender.
6. Turn off the heat and let this mixer cool.
7. Now add cilantro roots,
8. next lemon zest,
9. Cooked shallots mixer with water and vinegar. Make smooth paste.
Red Curry Paste is ready to make excellent Thai curry.
Enjoy...
Celebrate this upcoming Diwali with these delicious Spring Rolls, light and crunchy appetizer. You'll taste sweetness from the peppers and corn, mild onion flavor from scallions, and cheesy bite from paneer. I usually make and freeze them in advance so you can have fried or baked appetizer after quick thaw.
1. Thaw Spring Roll Sheets for 30-35 minutes.
2. Heat 1 tbsp olive oil in pan, and crackle 1-1/2 tsp Cumin Seeds.
3. Sauté 2 tsp chopped garlic with 4-5 chopped thai chilies (or to taste) for 15-20 seconds.
4. Add 3/4 cup mix corn, chopped red bell pepper, and green bell pepper. Mix and cook it for 2 minutes.
5. Now add 1/2 cup chopped Scallions with white part in pan and again cook for 2 minutes.
6. Time to add 1-1/2 cups of grated paneer and mix.
7. Season with 1/2 tsp of garam masala, 1/2 tsp Chaat masala, and salt to taste. Mix well and let it cook for 2 more minutes.
8. Let it cool completely.
9. Mix 2 tbsp All Purpose Flour with little water, make thick paste and keep aside.
----- Spread the spring roll wrappers on the flat surface diagonally.
- Place spoonful of the filling onto the bottom corner of the wrapper.
- Fold the wrapper from bottom corner towards the top corner. Halfway through the fold, wrap the side corners on the wrapped portion. Continue to roll until it is completely wrapped in to a cylindrical shape.
-- Seal the roll with APF paste or cold water.
10. Deep fry them on medium heat for 3-4 minutes or until golden all over. Drain them on absorbent kitchen paper.
Serve with Ketchup.
Enjoy...
