- 1/2 cup Popcorn
- 1/2 cup Butter
- 1/4 cup Brown Sugar
Heat up some oil or butter in a pot-put in popcorn kernels, cover and wait to pop. Shake when popping is going and turn off heat when popping sounds like it is finished to avoid burning them.
Melt the butter and sugar in a pot and boil for 2 minutes.
Pour over the popcorn and shake to coat everything. Put in a bowl put in fridge for ~15mins before serving.
<code> Beef Chilly (very slightly modified from Viju's):
- - 2.5 lb beef country ribs boneless cut in half, pricked by fork
- - 1 tsp each garlic and ginger
- - 2 tsp pepper
- - 0.5 tsp aginamoto (MSG)
- - 2 caps soy sauce
Marinated beef with the above ingredients for about 10 min, then pressure cooked for 15 min. After the pressure subsided, open, and reduce the gravy till it's thick.
Stir fried in vegetable oil: 15 Thai chillies, 2 capsicums, 1 big yellow onion ( all of these Julian cut - Cut long) 1 tsp aginamoto, 1 tsp pepper and stir till onions are brown. Did not add soy sauce as recommended. Felt it didn't need it.
Cut beef into think long strips and drop into the Wok with the mixture, stir fried on high for ten minutes, u can actually see the beef become one with the dish.
To make the garam masala, toast these and grind up. Keep for later use.
- 2 Tbs fennel seeds
- 2 Tsp Black pepper
- 4 Nos Elaichi
- 6 cloves
- 1 piece cinnamon - finger sized
- 2 lbs chicken thighs (preferably boneless and skinless)
- 1 large onion, sliced thick (if you want the onions not to be a mush, otherwise dice them)
- 2 teaspoons red chilli powder (I use extra hot, so adjust your amount)
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- Salt to taste ~ 1 teaspoon or a bit more
- The above garam masala, total about 1 teaspoon
Saute the onions a bit, but not too long. Maybe till they turn a bit translucent. Med-hi. Add the powders except hold back 1/2 teaspoon garam masala. Saute a bit till the nice smell comes. Add the ginger and garlic. Saute a bit more. Add the chicken and the salt. Turn the heat to high, and cook till the chicken is almost done (shouldn't take longer than about 15 min). Five minutes before the end, add the rest of the garam masala. Keep stirring to avoid charring at the bottom of the pan. This method ensures a thick gravy. Can also add more black pepper at the end along with the garam masala, to get a bit more kick.
If you want more gravy, you can cover and cook at low heat, the liquid won't evaporate as much. But this might turn out to be a bit thin.
You can add microwaved chopped potatoes (half cooked, to save time) about halfway, and then a bit of coconut milk, to get a different taste, much mellower. Nice thick gravy.
For yet another taste, again a bit mellower, add chopped tomatoes along with the chicken.
The above are best with chappathis or Kerala porottas. Also ok with rice, with the second being the best.
Should take a total of half an hour, including the cutting.
3/4 pound tomatoes (about 2 medium), seeded and finely diced (1 1/2 cups) 1/3 cup chopped cilantro 1/4 cup finely chopped white onion 1 small fresh jalapeño or serrano chile, finely chopped, including seeds, or more to taste 1 tablespoon freshly squeezed lime juice, or more to taste 1/2 teaspoon fine salt, or 1 teaspoon kosher salt
Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt. This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.