Snack Recipe - SPICY CHEESE POPCORN

SPICY CHEESE POPCORN


Ingredients :


1/4 C. butter or margarine, melted
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. garlic salt
1/4 tsp. onion powder
8 C. popped corn
1/4 C. grated Parmesan cheese




Method :


Combine butter, paprika, chili powder, garlic salt and onion powder. 
Pour over popped corn; stir to coat popcorn evenly. 
Turn mixture onto baking sheet. 
Bake at 325ºF for 7 to 10 minutes, or until crispy; stir once. 
Sprinkle with cheese and toss to coat evenly. 
Let stand on baking sheet, stirring once or twice as mixture cools.
When thoroughly cool, divide into sandwich bags.




Source : DSDG

Grilled Tuna with Herb Butter Recipe

Grilled Tuna with Herb Butter

Servings :  4

Preparation Time :  12 min

Cooking Time :  6 min

Level of Difficulty :  Easy

Freshly made herb butter is the secret ingredient in this grilled fish recipe. It's a tasty way to flavor steamed or grilled vegetables, too.

 

Ingredients :

1 pound(s) yellowfin tuna, one steak cut 1- to 1-1/2 inches thick   

1 tsp olive oil   

1 tsp fresh lime juice   

1 spray(s) cooking spray   

2 Tbsp butter, softened   

1 Tbsp chives, fresh, finely chopped   

1 Tbsp parsley, fresh, finely chopped   

1 Tbsp fresh tarragon, finely chopped   

1 tsp lime zest, fresh, minced   

1/4 tsp table salt, or more to taste   

1/8 tsp black pepper, or more to taste   

1 pound(s) spinach, baby-variety, steamed   

Method :

Drizzle both sides of fish with oil and lime juice; set aside.

Off heat, coat grill with cooking spray; preheat grill to high.

Meanwhile, in a small metal bowl, combine softened butter, chives, parsley, tarragon, lime zest, salt and pepper; set aside.

Cook tuna on one side for 3 minutes; carefully flip and cook on other side for 3 more minutes for rare, or longer until desired degree of doneness. 

Place bowl containing butter mixture on grill just until it melts — you don’t want to cook it.

Thinly slice tuna and serve over spinach; drizzle melted herb butter over top. 

Yields about 3 ounces of tuna and 1/4 of spinach per serving.

Notes :

You can cook the tuna on a grill pan in the broiler, if you prefer.

Tuna is prepared like steak in this recipe — cooked in one large piece on a very hot grill. If you like your tuna more well done, add about 1 minute to the total cooking time. But tuna cooks fast so make sure not to overcook it. 

The herb butter topping is great on both the tuna and the spinach. Use a lemon if you don’t have a lime on hand.

Source : DSDG

Indian Bread Recipe - Spicy Roti

Spicy Roti

Ingredients :

1 1/2 cups wheat flour

1/2 cups gram flour

1 1/2 tsp chilli powder

1 tbsp oil

salt to taste

1/2 turmeric powder

2-3 pinches asafaetida

1/2 tsp each cummin / oregano seeds

finely chopped coriander

1 tbsp water

Method :

1.   Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. 

2.   Break off bits and make small potato sized balls. 

3.   Roll to 3-4 mm thickness. Roast on griddle (tawa) as for phulka. 

4.   Or after brown spots appear place direct on gas flame and puff, with help of tongs.

5.   Phulka also may be done similarly if puffing with cloth, feels difficult. 

6.   Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.

Source : DSDG

Indian Chutney Recipe - Green All-purpose Chutney

Green All-Purpose Chutney

Makes 1/2 cup chutney

Making time: 5 minutes

Shelf life: 1 week (refrigerated)

Ingredients :

15 green chillies

1/2 cup coriander

1/2 lemon

1 tbsp. sev or potato wafers crushed

1/2 tsp. jaggery

salt to taste

1 tsp. oil

1 clovette garlic

Method :

1.   Put all the ingredients , except oil and asafoetida , in a small mixie.

2.   Heat the oil and add the asafoetida and put in the mixie.

3.   Run the mixie till a smooth chutney is obtained.

4.   Try using no water or as little as possible to make the chutney keep longer.

5.   Add water as and when required.

6.   Store in a clean glass bottle.

Note: Sev is a fried Indian snack made of gramflour.

Source : DSDG

Indian Snack Recipe - Rava Idli

RAVA IDLI RECIPE 


Ingredients :


Rava (semolina)  : 1 kg
Refined Oil : 3-4 tbs
Mustard seeds ; 1/2 tsp
ginger (chopped) : 1 tsp
green chilles (chopped) : 2tsp
curry leaves (chopped) : 25 gms
cashew nuts : as desired
Gram dal : approx 50 gms
curd : 1-1/2 ltr
soda : a pinch
coriander leaves : a bunch
salt to taste


Method :


1. In a kadai, heat about 3-4 tablespoons of oil
2. Add mustard seeds, gram dal, cashew nuts, green chillies, ginger and curry leaves in that order.
3. Fry all teh above ingredients for a minute or two. 
4. Then add the semolina (rava) and toss till ingredients are mixed.
5. Continue to cook until the rava changes color and emits a light roasted aroma.
6. Remove from fire and allow the mixture to cool.
7. A couple of minutes before steaming the idlis, place the cooled mixture in a vessel.
8. Add curd, a pinch of soda, salt to taste and a bunch of coriander leaves and mix well.
9. Take care to see that no lumps remain.
10. Fill the idli cups / moulds with the batter and cook the idlis in an idli cooker for about 10 minutes.
11. The idlis are ready to serve.
12. Served best with coriander chutney and potato sagoo (sabji).




Source : TOI