skip to main |
skip to sidebar
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.
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...
I love these Incredibly delicious Jalapeño Poppers. This is very basic cream cheese stuffed poppers. I love spicy food so I add seeds of the the peppers in the stuffing, but one can completely discard them for milder taste. I used both fresh and pickled Jalapeños. I love pickled Jalapeño poppers because it has more tang and is a bit more spicy. I make poppers in big quantities and freeze them, and later deep fry or bake them. You can bake them without breadcrumb coating as well. These are Perfect party appetizers or midnight snacks :P
1. You will need
13-15 Whole fresh and pickle Jalapeños
8 oz Cream Cheese
1/2 cup Cheddar/Jack Cheese
4 Shallots, finely chopped
3-4 Garlic Cloves, minced
1-1/2 tsp Cumin Powder
1 cup Italian Style Bread Crumbs
1/2 cup All Purpose Flour + 1/4 cup more
Handful Fresh Cilantro, chopped
Salt to taste
2. Slice Jalapeño in half lengthwise.
3. Scoop out inside meat and seeds.
4. Keep jalapeños aside.
5. In bowl, mix room temperature cream cheese and cheddar/jack cheese.
6. Add shallots, garlic, cumin seeds powder, jalapeno seeds, and salt, mix well.
7. Mix cilantro.
8. Spoon about 1 tablespoon cheese mixture into each jalapeño half. Arrange stuffed halves in baking dishes. Refrigerate for 30 minutes.
9. Put bread crumbs into a shallow dish, dry flour in shallow dish, and in bowl mix 1/4 dry flour, little salt, with 1/2 cup water and make thin batter.
10. Take 1 jalapeño at a time, first dip the jalapeño in flour first, roll it well to make sure all sides are well-coated. Shaking off excess.
11. Dip jalapeño in water flour mixture,
12. Roll in bread crumbs, and transfer to a baking tray.
13. Refrigerate for 30 minutes.
14. Preheat oven on 375F.
15. Spray each pepper with cooking spray.
16. Into the oven for 20-30 minutes. Remove uncoated poppers after 20 minutes and bake coated for 5-10 more minutes.
17. Or deep fry them on medium heat until golden brown. Remove and let drain on a paper towel.
Serve hot smile emoticon
Enjoy...
