Masala Popcorn on a Friday night! Friday night, often a movie night in many families happened to be a movie night for me also today! Masala Popcorn also became my dinner, as many a times when one is alone for a meal, the motivation to cook just vanishes. This interesting recipe by Vikram Sunderam, the celebrity chef of Rasika tempted me to try it out. Rasika is known for its super quality contemporary Indian cuisine. I have over several occasions had celebration meals at the variety of restaurants under the Rasika group management, and never have we been disappointed!
Popcorn is something I have always enjoyed. Some years back I tasted jalapeño flavored popcorn at Potomac Mills. After tasting this salty and spicy flavor in popcorn, chance of this flavor being on the top flavors are quite likely.
The recipe was created with the desire to bring the flavor of Chevda, the Indian quintessential snack. As an Indian, we always look for the comfort of the spices and recreate the taste at the first chance we have. This recipe is truly a creative idea by Vikram, and no wonder this is a popular accompaniment at Rasika Bar. If I get a chance to meet him, I would probably get his autograph on the Recipe book that Rasika has just released it, and which I had the chance to get it on my anniversary. What more can a foodie ask for!
I enjoyed this uniquely flavored Masala Popcorn while watching a Shah Rukh Khan and Anushka Sharma starrer When Harry Met Sejal! Movie review- A plus to Anushka for doing an amazing task of imitating a Gujjuben, and SRK is always at his best for his diehard fan! The masala in the movie was equivalent to the masala in the popcorn, with the use of cumin, coriander, curry leaves, chillies and spice level further raised by some red chili powder.
Masala Popcorn has a nice kick in its flavor, while providing a comfort meal. A two minute dinner that has all the spices, fiber and is low fat, is an interesting combination for sure. Enjoy your favorite movie, accompanied by Masala Popcorn!
Create the garnish for the popcorn first. Heat the oil in a small saucepan, Once the oil heats, add coriander seeds and asafetida. Lower the flame so that garnish does not over cook.
Once coriander seeds crackle, add cumin seeds. As the cumin seeds brown, add fennel seeds. After few seconds, add the remaining ingredients and remove from flame.
If cooking on gas I suggest creating the garnish first, and then mixing the garnish in the popcorn and then popping it over the stove.
Otherwise, follow the microwave instructions for making the popcorn. Once the popcorn is cooked, add the masala garnish and toss it thoroughly so that the flavor is well integrated in the popcorn.
Enjoy a nice family evening with Masala Popcorn and interesting movie at home!
Recently I came across this Masala flavored Popcorn by Swad having the spices of red chili powder, which might be a good alternative, though I have not tried it.
Taste of home is the main instinct factor for most of chefs!
Masala Popcorn gives a great kick to the flavor of popcorn, For the really high spice lovers, some finely chopped jalapeño will coat the popcorn well. Low fat tasty alternative to the buttery popcorn, and also possible to have more, as its not so high in calories! I had two servings and enjoyed the fennel, cumin , green chillies and curry flavor in the popcorn. Masala Popcorn while watching movie, made the movie more enjoyable and memorable!
The festival of colors Holi,which just went by is celebrated with much fanfare in the land of Rajasthan. My imagination takes flight and I imagine the royals of the land playing with colors in their elaborate costumes and the exquisite castles filled with colorful dresses and colorful faces. At such festive occasions, the royal chefs must be busy cooking and inventing royal dishes. and the courtyard maybe filled with delicious sweets and snacks! One such royal dish is Govind Gatte Stuffed Dumplings in Tomato Gravy, a rich dumpling gravy based entree, filled with richness of cashews, raisins and paneer. There is the ordinary Gatte recipe popularly known as Gatte Ki Subzi whose recipe I blogged earlier. The version detailed today is for those special moments and occasion to make them more memorable.
Differentiation between the two recipes relate to the shape, stuffing and the gravy, This is festive so it has been depicted in a triangle form, with stuffing and in a tomato yogurt gravy. It is softer and since they are blanched and fried, one can relish them as side snacks too!
The festive occasion at our end besides being HOLI was also a milestone birthday celebration, so found the perfect opportunity to try out Govind Gatte. If short on time, the round shape gate is a which is a quicker shape for sure. The gravy has a nice tangy flavor and one gets a similarity to malai kofta gravy and texture. This can be also cooked on aatham/chaudas menu of the Jain tithi and including this will make the menu more festive and royal for the guests and family.
Personally I enjoyed the kauri methi , raisins and cashew flavor in the Govind Gatte and the yogurt tomato mix gravy. Cone shape of Gatte make it so very festive and colorful and the perfect dish of color, taste and texture from the land of royals and color. The good part is one can make the uncooked Gatte in advance for a day or two and then cook them as desired. Alternatively fry them and have them as snacks with tea and they are really delicious to eat alone too! I am sure the person for whom this was made must be named Govind, and must be a well loved royal to have a dish on his name, from Jodhpur.
Enjoy the festivities and the richness that are ever present in the Indiau cuisine with Govind Gatte Stuffed Dumplings in Tomato Gravy!
Govind Gatte Stuffed Dumplings in Tomato Gravy
A chickpea flour recipe of stuffed dumplings in a yogurt based gravy
Heat the ghee and add cashews and saute for 20 seconds, add raisins and saute for 30 seconds, add paneer, salt and chill powder and further saute for 40 seconds and remove from flame.
For making Gatte
Mix all the ingredients and taste for spice and salt levels. Bind all the ingredients into a smooth dough.If need more water for dough add yogurt.
Roll the dough into a long cylinder shape.
Cut about 1/4 inch pieces of the dough. I was able to make about 22-23 pieces
Make a ball of each piece and flatten it a bit between the palms and afterwards use the fingers to pat it and make it a little bigger. Fill about 1/2 tsp of the stuffing on it.
Fold the edges of the dough inwards and make a con shape. If it s not easy to fold in a cone shape, first make a ball and then make a cone shape. Alternatively you can leave them as balls too. But typically this being royal, the cone shape associated was to make it extra ordinary.
Boil about 3/4 liters of water and add salt, yogurt and ghee. Add the cone gatte to it, ensuring that the quantity of water is sufficient for it to be submerged completely.
Boil the gatte for about 10-11 minutes till they are completely cooked and rise to the top.
While the gate are boiling heat the oil in a pan, once it warms up, keep it on a low flame. As soon as the gatte are cooked, instantly drop them into the oil for frying.Once they are light beige in color, remove from oil and cool.
Making the gravy
Heat the oil and asafetida, dried red chillies and cumin seeds and allow the seeds to get slightly brown. Add fennel seeds, coriander powder, chill powder,salt and sauté the ingredients on a low flame for about a minute till you get the roasted aroma of the chickpea flour.
Add yogurt and continue to simmer the gravy stirring continuously as otherwise the yogurt will break.
Once the oil starts separating out, add the Govind Gatte to the gravy and simmer on low flame for about 10 minutes, and add about a cup of water, so that the gravy does not thicken too much while its cooking.
Remove from flame and serve immediately or before serving add some water to keep the consistency fluid and then warm and serve with bread, rice or puri
Enjoy the royal feast at home with this royal dish of Govind Gatte, accompanied here with Puri, Dahivada, Moong and Kadhi. All items of a Jain aatham chaudas 🙂
The original recipe has mava powder which I replaced it with paneer,as I feel paneer is more healthier and tastier.
If you like kasuri methi, sprinkle about a tsp of methi powder in the gravy while warming before serving.
Getting the cone shape could be challenging so ensure that flatten ball of the dough is not too thin, as otherwise it will break while frying or steaming.
Even though the list of ingredients are way too many, the making of the dish is relatively simple and it just fill your home with aroma of spices and one can easily fall in love with the crispy fried Govind Gatte as snack or the crisp yet soft Govind Gatte in the tangy tomato yogurt gravy. I have found another jewel of the Rajasthani cuisine that promises to be on our list of enchanting flavorful recipes.
The first time I was introduced to a good broccoli dish was at Blimpie's Sandwiches with a delicious Broccoli and Cheese soup. I found the creamy texture of cheese and lots of broccoli with lots of black pepper very appetizing. So, I decided to try this combination in a day to day recipe by experimenting with it as a stuffing in a Paratha or Bread. I am glad that this idea delivered results because everyone's eyes lights up in my house when this is on the menu. It's quick, easy, colorful and healthy meal. It has a bit of western flavor and bit of Indian flavor with good amount of green chilies, and optional onion and garlic, which makes it appealing to all!
Heat about 1/2 cup oil in a broad pan.
Add chopped garlic and saute for 2 min.
Add chopped onions, and green chillies and saute for 6 minutes on medium flame.
Add broccoli including the thick stem part finely diced, salt and and stir.
Add 3 cups of water and cook on medium high for about 15 min.
Add cheese slices and stir for another 5 min.
Add fresh black pepper and stir for 2-3 min.
Let it cool.
Making of Dough
In a broad pan/dish, mix flour and 1/2 tsp salt.
Add utp 3/4 cups water at intervals to the flour and knead to a soft but firm dough.
Refrigerate the dough for 30 minutes at least, ideally for 60 minutes.
Rolling the Paratha
Divide the dough into 10 equal parts and shape into round balls.
On a flat surface, using a rolling pin and dusting flour, roll a ball into 4 inch circle.
Place 1/3rd cup of broccoli mix into the center.
Cover from all sides towards the center and close. Twist a bit and remove the excess from the top.
Roll it again to a round circle about 7 inches wide.
Cooking the Broccoli Cheese Paratha
Heat a round thin pan or griddle on a medium flame.
Lay the paratha top side down on to the griddle.
Cook on a medium flame.
Flip when orange spots appear.
Dot some oil on the top.
Cook the back side of Paratha in the same manner.
Serve hot Broccoli Cheese Paratha with pickle, yogurt or http://cookingbyinstinct.com/pomegranate-yogurt-dip
Remove any yellow portion of broccoli, and make a point to use the thick stems which are loaded with iron, in this recipe.
If the dough is well kneaded, it will not stick while rolling the broccoli cheese paratha. Even if some chunks come in the way, it will be possible to roll, over it in such cases.
Jain Variation: Replace the onion garlic with 1/2 tsp of aamchur powder.
Rolling to a round shape will come by practice, with the ability to apply even pressure all around.
Broccoli and Cheese, now loaded with nice dose of spicy chillies for everyday healthy meal at home.