Chocolate popcorn recipe, Easy chocolate popcorn recipe

Chocolate popcorn recipe a super addictive snack that your kids will love ti for sure.I love experimenting different flavours of popcorn so this is chocolate flavoured.

This chocolate popcorn is not too crisp like caramel popcorn but its crunchy and perfect to fit in your kids snackbox.Do try and enjoy it with your kids.

Chocolate popcorn recipe

Chocolate popcorn recipe easy to make and perfect to serve for kids snacks.

To make popcorn:

• 1/4 cup popcorn
• 2 tbsp oil

To make chocolate sauce:

• 1 tbsp butter
• 3 tbsp sugar
• 1 tsp coco powder
• 2 and 1/2 tbsp chocolate chips

1. Make sure to buy popcorn kernels and not normal corn kernels.Take a thick bottomed pan with lid, I used my sauce pan.Add oil to it.Swirl the pan so that oil is evenly distributed. Heat oil in medium flame,then add 2 corn kernels.

2. It will pop up in few seconds.This is the right temperature we need.Now add all the popcorn kernels.

3. Add it,give a quick stir and cover it with a lid.Simmer the flame.Now lift the pan from flame and shake it for 2 seconds then place in flame.Repeat this until all the kernels are popped out.Once the popping sound is stopped, you can switch off flame and remove it.Set aside.

4. In a sauce pan – take butter and brown sugar melt it.Add coco powder.

5. Add choco chips heat it up in low flame until it becomes saucey.

6. Cook for a 2 mins until it bubbles up nicely like shown.Switch off.

7. Cook for a 2 mins until it bubbles up nicely like shown.Switch off.

8. Add popcorn and toss it well.Spread it on a plate for few mins then serve.

How to make chocolate popcorn recipe:

1. Make sure to buy popcorn kernels and not normal corn kernels.Take a thick bottomed pan with lid, I used my sauce pan.Add oil to it.Swirl the pan so that oil is evenly distributed. Heat oil in medium flame,then add 2 corn kernels.
   
2. It will pop up in few seconds.This is the right temperature we need.Now add all the popcorn kernels.
   
3. Add it,give a quick stir and cover it with a lid.Simmer the flame.Now lift the pan from flame and shake it for 2 seconds then place in flame.Repeat this until all the kernels are popped out.Once the popping sound is stopped, you can switch off flame and remove it.Set aside.
   
4. In a sauce pan – take butter and brown sugar melt it.Add coco powder.
   
5. Add choco chips heat it up in low flame until it becomes saucey.
   
6. Cook for a 2 mins until it bubbles up nicely like shown.Switch off.
   
7. Add popcorn and toss it well.Spread it on a plate for few mins then serve.
   

Serve!

Crunchy tasty chocolate flavored popcorn ready!

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Instant Mango Shrikhand Recipe | Amarkhand Recipe | Mango Greek Yogurt Dessert

Here is the recipe to make Instant Mango Shrikhand Recipe | Amarkhand Recipe| Mango Greek Yogurt Dessert with an easy step-by-step video tutorial. Mango shrikhand is an Indian confection which is basically a creamy, rich tropical flavorsome yogurt based dessert. This shrikhand is served chilled with some hot pooris, or serve as it is, as […]

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Breakfast Meal Plate:Methi Chana,Hare Puri, Pickled Onions

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गोअन चिकन विंडालू रेसिपी - Goan Chicken Vindaloo Recipe

गोअन चिकन विंडालू रेसिपी, एक गोअन डिश है जिसमे जिसमे पोर्तुगीस और ब्रिटिश झलक आती है. यह एक स्वादिष्ट चिकन करी है जिसे आप आपने हाउस पार्टीज के लिए बना सकते है. आप इसमें चिकन की बजाए प्रॉन्स, फिश, बीफ या मटन का भी प्रयोग कर सकते है. इसमें लाल मिर्च के साथ सिरके का प्रयोग किया जाता है जो इसको और भी स्वाद देता है.

गोअन चिकन विंडालू रेसिपी को चावल, मलाबार परोटा और कचुम्बर सलाद के साथ परोस सकते है.

अगर आपको यह पसंद है, तो आप यह भी बना सकते है

1. चिकन बिरयानी रेसिपी 
2. चिकन सूप रेसिपी
3. बर्न्ट गार्लिक चिकन फ्राइड राइस रेसिपी

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Pulled Jackfruit Sandwiches – Vegan Pulled “Pork”

Easy Pulled Jackfruit Sandwiches. Shredded Jackfruit seasoned with bbq seasoning and bbq sauce, baked and served with slaw. 6 Ingredient Vegan Pulled Pork. Nutfree Recipe. Can be gluten-free soy-free

Unripe Jackfruit which is actually a huge fruit, which has a string like shreddable texture which works great in some applications to make vegan version of meaty meals. It is often used to make a pulled “pork” to fill up sandwiches or tacos. 

While trying out my soycurl mango bbq tacos, I felt that this short method of directly baking works out best for me. No additional pans, no additional kitchen standing time! Just shred, mix bbq sauce + seasoning, spread and bake. And done! It cannot be simpler than that!

Change it up with different seasonings such as a mix of bbq and cajun, jamaican jerk, taco seasoning etc. This slaw is a basic one with some vegan mayo, pepper, vinegar and sweetener. Make a double helping of the jackfruit and add to sandwiches, tacos or wraps!

Continue reading: Pulled Jackfruit Sandwiches – Vegan Pulled “Pork”

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Brinjal thogayal recipe, kathirikai thogayal

Kathirikai thogayal prepared by roasting the brinjal in fire and grinding it with spices to go well with rice. Step by step pictures recipe.
Sutta kathirikai, the name itself is really fascinating when I know about recipes with brinjal roasted in direct flame. I have already posted couple of recipes, sutta kathirikai chutney and baingan bharta. I loved both in its own ways. I know sutta kathrikai thogayal earlier before trying chutney. But never tried it. I picked this big purple brinjal at Fairprice during my weekly groceries purchase.

But had no idea to make brinjal thogayal 😆😁. Somehow sudden thought to prepare sutta kathirikai thogayal for rice and make recipe post in my blog too. Quick and easy recipe for a Monday post😎.

Brinjal thogayal recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch - side dish
Prep Time: 10 mins  |  Cook time: 10 mins |  Makes: 3/4 cup  | Author: Raks anand

Click here for cup measurements

Kathirikkai thogayal prepared by roasting the brinjal in fire and grinding it with spices to go well with rice. Step by step pictures recipe.

Ingredients

Brinjal, big purple - 1
Red chilli - 10
Tamarind - 1 tsp, packed
Urad dal - 1 tbsp
Asafoetida -1/4 tsp
Jaggery - 1/2 tsp
Salt - as needed
Oil - 2 tsp

Method:

1. Brush the brinjal with oil all over the outside. I cut off the green part (pavadai/ stalk side). Insert a metal skewer through it.
2. Place over medium flame, directly over the burners. You can use mesh too. Keep roasting all the sides, turning the brinjal every 1 minute.
3. Once all the sides are roasted and inside of the brinjal is cooked, remove from fire. 
4. The skewer inserted will loosen as it gets cooked inside, so you will know inside of the brinjal is cooked.
5. Cool down and peel off the charred skin. If you have roasted correctly, it will come off easily. If it is stuck, hard to peel off, it's not cooked yet.
6. Once all the skin has been peeled off, wash it so as to remove the small pieces of skin stuck to the brinjal.
7. Mash the brinjal roughly with your hands, keep aside.
8. In a kadai, heat oil. Roast red chilli, urad dal and asafoetida until urad dal is golden in colour.
9. Place all the ingredients in a blender/ mixie along with tamarind, jaggery and salt.
10. Grind smoothly without adding any water. You can choose to grind all except brinjal first and lastly add brinjal and give it a run for a different texture.

Notes

• Make sure to turn the brinjal so that top, bottom, all the sides gets roasted and cooked.
• You can microwave brinjal by placing as such inside and microwave high for few minutes and skip roasting in fire. Poke at couple of places before microwaving. 
• If the brinjal is not cooked properly, it will be bitter.
• My chilli is mildly spiced. So adjust the number as per your chilli and spice level you prefer.

Tags: brinjal thogayal, recipe

Brinjal thogayal step by step recipe method:

1. Brush the brinjal with oil all over the outside. I cut off the green part (pavadai/ stalk side). Insert a metal skewer through it.
2. Place over medium flame, directly over the burners. You can use mesh too. Keep roasting all the sides, turning the brinjal every 1 minute.
3. Once all the sides are roasted and inside of the brinjal is cooked, remove from fire. The skewer inserted will loosen as it gets cooked inside, so you will know inside of the brinjal is cooked. Cool down and peel off the charred skin. If you have roasted correctly, it will come off easily. If it is stuck, hard to peel off, it's not cooked yet. Once all the skin has been peeled off, wash it so as to remove the small pieces of skin stuck to the brinjal.
4. Mash the brinjal roughly with your hands, keep aside. In a kadai, heat oil. Roast red chilli, urad dal and asafoetida until urad dal is golden in colour.
5. Place all the ingredients in a blender/ mixie along with tamarind, jaggery and salt. Grind smoothly without adding any water. You can choose to grind all except brinjal first and lastly add brinjal and give it a run for a different texture.

Serve with hot steamed rice, sesame oil or ghee.

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Veg Makhani recipe, Veg Makhanwala

Veg makhani | veg makhanwala, no onion no garlic version with step by step pictures, a rich creamy gravy, pairs well with roti, rice. Makhani gravy is a popular Indian gravy. I have tasted Veg makhani in restaurants, recently attempted Paneer makhani gravy and shared the recipe too. This post also uses the same base for makhani gravy, a no onion no garlic version, to suit this navaratri season. The gravy turned out so rich and yummy and the flavour of the simple spices complimented the Veg makhani. No fancy ingredients needed, just make the Veg makhanwala with the ingredients easily available at home and enjoy this finger licking gravy. I have posted No onion garlic version of Paneer butter masala recipe few years back.
Check out my complete collection of No onion no garlic recipes.

Veg Makhani recipe

• Recipe Cusine: Indian
• Prep Time: 15 Minutes
• Cook time: 25 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Veg makhani | veg makhanwala, no onion no garlic version with step by step pictures, a rich creamy gravy, pairs well with roti, rice.

    Mixed veggies*  3 cups
    Butter  1 tblsp
    Oil  1 tblsp
    Tomato  2
    Almonds   10
    Red chili powder  1 tsp
    Coriander powder  1 tsp
    Garam masala  1 tsp
    Sugar  1 tsp
    Salt  as needed
    Kasoori methi  1/2 tsp
    Fresh cream  1/4 cup 
*I used carrot, beans, cauliflower and peas

Method :

• Cut the cauliflower into florets and wash it nicely.
• Chop the carrots into cubes and beans into medium sized pieces.
• Soak the almonds in hot water for 10 minutes and take out the skin.
• In a pan add 1 tblsp of butter and saute the veggies for 2 minutes.
• Add 1/2 cup water and cook the veggies. Do not over cook them, let this remain crunchy.
• Add little salt while cooking the veggies.
• Keep it aside.
• Grind the almonds and tomato into a fine paste. 
• In a pan add the oil and add the ground paste.
• Add the red chili powder, coriander powder, salt, sugar and garam masala. 
• Cook till the raw smell of the masala smell goes. Cook in a medium flame and stir it in between. 
• Add the cooked veggies to this and add 1/4 cup to 1/2 cup of water.
• Mix well and let this boil for 3 minutes.
• Check for salt. 
• Crush the kasoori methi with your hands and add it to the gravy.
• Mix well.
• Add the fresh cream to this and keep the flame low.
• Mix well.
• Boil for a minute in a low flame and switch off.
• Veg makhani is ready to serve. 

Notes:

1. If adding capsicum, saute them separately and add it in the last stage. 
2. Almonds can be replaced by cashew nuts.
3. If you do not have fresh cream add 1/2 cup of full cream milk. 
4. If you want to add onion, saute one onion in butter and grind this along with the tomatoes.
5. Paneer can also be added to the Veg makhanwala gravy.

Method with step by step pictures :

• Cut the cauliflower into florets and wash it nicely.
• Chop the carrots into cubes and beans into medium sized pieces.
• Soak the almonds in hot water for 10 minutes and take out the skin.
• In a pan add 1 tblsp of butter and saute the veggies for 2 minutes.
• Add 1/2 cup water and cook the veggies. Do not over cook them, let this remain crunchy.
• Add little salt while cooking the veggies.
• Keep it aside.

• Grind the almonds and tomato into a fine paste. 

• In a pan add the oil and add the ground paste.
• Add the red chili powder, coriander powder, salt, sugar and garam masala. 
• Cook till the raw smell of the masala smell goes. Cook in a medium flame and stir it in between. 

• Add the cooked veggies to this and add 1/4 cup to 1/2 cup of water.
• Mix well and let this boil for 3 minutes. 

• Check for salt. 
• Crush the kasoori methi with your hands and add it to the gravy.
• Mix well.
• Add the fresh cream to this and keep the flame low.
• Mix well.

• Boil for a minute in a low flame and switch off.

• Veg makhani is ready to serve. 

Notes:

1. If adding capsicum, saute them separately and add it in the last stage. 
2. Almonds can be replaced by cashew nuts.
3. If you do not have fresh cream add 1/2 cup of full cream milk. 
4. If you want to add onion, saute one onion in butter and grind this along with the tomatoes.
5. Paneer can also be added to the Veg makhanwala gravy.

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