Homemade Desi Style Popcorn

Just for fun I happen to post...how i prepare popcorn video on insta and on my youtube tamil channel the response was overwhelming and received lot of comments and query so I planned to post a detail blogpost.  

Someone said "Homemade is  Happiness" I believe 100% in that quote. No matter how convenient and affordable products are made it is always satisfying to prepare certain dishes from scratch. I never liked the taste of ready to use popcorn out of a pack since it contains vegetable fat the after taste and feel is waxy. 

If we prepare popcorn the way I have shown, it literally melts in your mouth. This can be prepared and stored upto a week in a airtight container and served as required. 

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Ingredients:
1/4 Cup Corn Kernels 
Best corn kernels are avaiable at Reliance fresh, Big Basket, More, Thomas Bakery, Geetha Stores and Shivananda stores in Bangalore.
1/4 Cup Sunflower Oil
1 Tsp Maggi Maggi Masala (Optional)
Salt as per taste
2 Tbsp Water

Method:
Heat wok on high flame with oil.
Add the corn kernels and fry until the corn starts to splutter.

Sprinkle water over the corn and stir once.
Cover and cook on high flame allow the corn to splutter and pop.

Once the splutter sound stops remove the lid asap if not the moisture droplets on the lid will drop on the puffed corn making it soggy. Sprinkle salt and masala serve hot...Enjoy😉

Nothing like enjoying hot homemade popcorn with family. #enjoyingsimplethings #vidyascooking #desipopcorn #popcorn #itshomemade #withlove #Bengaluru

A post shared by Vidya Lakshmi (@vidyascooking) on Nov 20, 2017 at 8:38am PST

Mutton Liver Soup (Mutton Eeral soup)

Mutton liver soup is a healthy diet for kids and people suffering from joint pains. This soup is a must prepare during winter. We reduce the spices if it has to be served for a person suffering from fever or injury this soup is truly a miracle diet for everyone. 

I normally tend to cook the liver in the soup and later use the liver in a curry the taste of liver is very delicious and this way it reduces the iron flavor which is evident in the liver. I have given my twist to this soup by adding butter, peas and corn to enhance the flavor and taste.

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Ingredients:
250 Grams Mutton Liver
1 Medium Onion
2 Inch Ginger
8 Pods Garlic
3 Green Chillies
2 Maggi Chicken Stock Cubes
3 Cloves
1 Inch Cinnamon
3 Pods Cardamom
1 Star  Anise
1/2 Tbsp Pepper
1/2 Tbsp Cumin Seeds
1 Tbsp Ginger & Garlic Paste
1/2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
2 Tbsp Sesame Oil

1/4 Cup Sweet Corn
1/4 Cup Green Peas
1/4 Cup Cooked Chopped Liver
1/2 Onion
6 Pods Garlic
2 Green Chillies
1 Tbsp Butter 
Salt and Pepper powder.
Lime juice and chopped mint and coriander for garnish...

Method:
I get the liver pre cut into cubes from the butcher it is easy for me to clean at home I need to wash and use. But if your preparing liver for first time try to wash and remove blood clots in the liver then chop into bite size cubes.

I have washed the liver twice and used a colander to drain excess water. Peel the ginger, garlic and onion wash and roughly chop all the three ingredients. Slit the green chilies into halfs and reserve.

Heat a pressure pan with sesame oil on medium flame. Once the oil starts to smoke add the whole spices pepper corns, cumin, cloves, cinnamon, cardamom and star anise allow the spices to splutter.

Once the spices have stopped spluttering add onion, garlic, ginger along with ginger and garlic paste, chillies fry till onion turns transparent. Add the liver to the masala toss and fry for a minute.

Add stock cubes, chilly powder, turmeric powder and coriander powder to the liver fry for another minute add salt as per taste and 3 cups water cover the lid and place a whistle cook on high flame for 3 to 4 whistles or for 15 minutes.

Once the pressure releases from the pressure cooker we can strain the soup using a mesh colander/strainer. I like to serve the soup with butter tossed peas, corn and garlic. Majority of the liver will be used in a curry and very few pieces of liver will be chopped and used in this soup.

We can also strain and preserve the soup in the freezer and use as required. Just before serving heat a pan with butter and toss onion, garlic, chillies, sweet corn and peas in the butter add the soup and bring to a boil if we need to dilute the soup add 1/2 cup warm water and adjust salt and pepper as per taste garnish with coriander and serve hot 😊

#Supacorn Product Review

Hi Friends, I was contacted by Supa Corn company PR in mid march 2017 and was sent a lot of corn samples for tasting and review. I was so impressed with the product hence inspired to create recipes using the corn and wanted to post a complete review after use.

Sweet corn is very easily avaiable at supermarkets or at local grocery markets these days. I normally purchase a large batch and store in fridge. The fresh corn cannot be stored upto a week it tends to turn color and also loose most of its taste but with supacorn since its oxy packed the corn kernels remains fresh until 9 months without refrigeration. There is No preservatives added. 

What I like about supacorn is their option to serve the corn as it is or we can add to any dish. Corn kernels cooks fast under 2 minutes in microwave or we can cook in a pan. We can also consume the corn directly from the packet. 

Supa corn comes with chipotle, peri peri, achari, classic plain corn kernels and corn on cob priced between 34/- to 70/- per pack 

Visit http://www.supafood.in/ for more info. I totally recommend this product its avaiable at all supermarkets and online food app stores....Bigbasket etc. A very convenient product to store at home for easy snack can be packed and carried if we are travelling on a long journey. 

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 Corn on Cob

 Achari Corn Kernels (Corn with pickle spices )

 Peri Peri Masala Corn Kernels

 Classic Plain Corn Kernels

 Chipotle Masala Corn Kernels

Recipes I created using #Supacorn

 Sweetcorn Chicken Burger

 Spinach Sweetcorn Curry-for Roti.

Cheesy Peri Peri Masala Corn Toast 

 Peri Peri Sweetcorn Kosambri Recipe

 Barley Risotto Recipe

Chipotle Chilly Chicken Fried Rice 

Street Food Series: Sev Puri Chaat Recipe

I am compiling easy to prepare Indian snack recipes on my blog and sev puri chaat is one among many chaat recipes. Please pre-plan and prepare all the basic base ingredients used in chaats like the puris or papdis and chutneys ahead of time and store it. 

Papdis can be stored upto 2 weeks in a airtight container and chutneys store in the fridge upto 2 to 3 weeks I normally freeze it.  The assembly is very easy later. This recipe measure serves 4 generous portions. We normally indulge in such snacks during tea time or before dinner and also serve these snacks at birthday parties.

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Ingredients:

10 Pre-made Papdis (Please follow the recipe and prepare ahead of time)

2 Large Boiled Potatoes

1 Large Onion (finely chopped)

1 Large Tomato (finely chopped)

2 Large Carrots (Peeled and grated)

10 Sprigs Coriander (finely chopped)

1/2 Cup Store-bought Sev (oma podi)

1 Tbsp Chaat Masala

8 Tbsp Tamarind Chutney

8 to 10 Tbsp Chilly Chutney

8 to 10 Tbsp Coriander Chutney

Salt as per taste...

Basic Papdi Recipe Link

Coriander Chutney, Chilly Chutney and Tamarind Chutney Recipe Links.

Method:

I normally cook the potatoes in a pressure cooker and allow to reach room temperature and place the potatoes in the fridge until use. To prepare chaats always prep up some potatoes and reserve in fridge.

I would normally thaw the potatoes 2 hours a head of time before serving and then start to peel the potatoes  and gently crush in-between my fingers to crumble it or I will use a fork, please make sure not to mash it. Once the potato is crumbled season with salt and reserve.

Line a serving plate or tray with banana leaf we can also use fancy wrapping paper to make it look attractive depends on which occasion you want to serve these papdis.

Smear each papdi with 1 tbsp tamarind chutney. Top with crumbled potato followed by the onion, tomato and grated carrots. Before serving top with chilly and coriander chutney garnish with sev and chopped coriander, sprinkle chaat masala and salt serve right away...Enjoy😊

Chaats Series: Palak Chaat Recipe (Spinach Fritters)

Palak chaat is a popular starter served across buffet restaurants. I come across this starter almost every other day. Since I found spinach fresh and very tender in my local market I planned to prepare this recipe for my blog.

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Ingredients:
2 Bunches Spinach
1 Cup Maida (All Purpose Flour)
1/2 Cup Corn Flour
1 Medium Onion
1 Medium Tomato
1/4 Cup Sev (om podi)
1/2 Cup Whipped Yogurt
Tamarind Chutney
Red Chilly Chutney
1 Whole Pomegranate Seeds
2 Tbsp Chaat Masala
1 Tbsp Paprika
Salt as per taste
Oil for frying.

Prep Up:
Always prep ahead of time to prepare chaats some products can be stored upto weeks like tamarind chutney and red chilly chutney. Prepare both the chutneys and reserve. Please click here to follow red chilly chutney recipe and click here to follow tamarind chutney recipe.

If you are lucky to find spinach cleaned and washed in the super market use it if not separate only the leaves from the stem and wash thrice pat dry and reserve.

Peel, wash and chop the onion and tomato as fine as possible and reserve. 

Whip the yogurt till smooth consistency reserve.

Method:
In a mixing bowl combine maida, corn flour and salt mix well add little water at a time whisk and prepare a batter.

Heat oil in a wok on low to medium flame allow to reach smoking temperature.

Pat dry the spinach leaves well before dipping in batter. Dip the spinach leaves one at a time in the batter and gently drop in hot oil and fry for a minute on each side.

Once the outer cover or the coating turns crisp drain excess oil and reserve on a paper towel.

Assemble just before serving: In a serving platter place one layer of spinach leaves top it with the whipped yogurt.

Sprinkle salt, followed by tamarind chutney and chilly chutney. Top with onion, tomato and sev, sprinkle chaat masala and paprika serve right away...Enjoy 😊

Culinary Adventure @Signature Club and Resort, Devanahalli-Bengaluru

Hi Friends, My post Diwali short and sweet getaway was truly a rejuvenating experience. I was invited by the Brigade Group at their newest Signature club resort for a short stay. On the day of arrival we had a cake mixing and ginger bread house making to mark the start of Christmas celebrations. I have also posted detail vlogs on my Youtube Channel. 

Signature Club Resort is located at Devanahalli which is surrounded by historical monuments and sights. A must visit from the resort is nandi hills, local vineyards, Devanahalli fort, Bhoga Nandishwara temple and Lepakshi please pre-plan as per travel schedule. Signature club resort is a perfect getaway for people who dont want to venture far from the city yet can enjoy and complete vacation.



About: Signature Club Resort, a new addition to the Brigade hospitality. Set within Brigade Orchards, a 130 acre smart township in Devanahalli; Signature Club Resort offers 45 exquisite spell binding Executive and Suite rooms to meet the needs of varied segments of travellers. 

The resort is a heavenly escape from the hustle and bustle of the city offering its customers a “Green Carpet Experience”. This pristine environment is maintained because of the resort’s commitment to conserve and sustain the environment through many eco-friendly practices like rain water harvesting, solar powered lights, smart waste disposal and fresh plantations. The Signature Club Resort is also a boon to air travellers as it is located just 15 minutes away from BIAL.

Tour Around the Property and Upcoming projects are featured on my Youtube English Channel.

Aesthetics of Signature ClubResort:
The uniqueness of Signature Club Resort’s design was an attempt to replicate the traditional Mangalorean house. The lobby opens up to a beautiful two tier veranda which resembles tree branches crafted in metal and mangalorean tiles. 

The Veranda opens to a beautiful alfresco area on both sides and an ancient well which was a part of every household in ancient India. The restaurants are strategically located with beautiful settings and green views of the Orchards.

Signature Club Resort satisfies the urge of sport fanatics with two badminton courts, lawn tennis court, billiards and pool tables, a Squash court and a six lane swimming pool. 

The Club Resort provides solutions for health conscious travellers with its ultra-modern gymnasium which is equipped with almost all the latest fitness equipment and also throws a lavish space for aerobics too.

My Room Tour

My room at the signature club resort came with a comfy queen size bed, Wifi, essential toiletries, beverage counter, 120 channels cable network, iron box with table, hair dryer, safe, air conditioner and 24/7 solar hot water.

Cake Mixing and Ginger Bread House Making Vlog

Dinner Buffet

Buffet Spread: Tomato shorba, Chicken Shorba, Murgh kali Mirchi, Hyderabadi chicken curry, Mutton Chops, Sesame Fried Vegetables, Palak paneer, Bhindi do pyaza, Jeera Rice, papad, crispy vegetables, rasam, curd rice and roti as per order. Desserts were fruit custard and gulab jamun, icecream as per choice. Decent buffet spread kids were also served noodles and roti rolls as per order.

Breakfast Buffet

Breakfast Buffet Spread: Beverage as per choice (watermelon, lime juice, coffee, tea, chocolate milk), cornflakes, croissants , muffins, vanilla cakes, bread toast and omelette as per order, boiled eggs, popcorn chicken, baked beans, blue berry pancakes, oats, grilled tomatoes, herb potatoes, alfredo macaroni, rawa idly, rice idly, dosas as per order, vadas, cabbage chutney, coconut chutney, sambar, mint paratha, aloo paratha, uthappam, pongal and upma. Hearty sunday breakfast the entire buffet was packed.

Room Service

Room Service: I ordered golden fried prawns, Hyderabadi mutton biryani, tawa fish fry and coke. Everything was good my order was in time.

About Restaurant and Café:
Tamarind –The all day dining, 64 seated global-cuisine restaurant offers a unique culinary experience with Indian and Continental dishes from across the globe well-crafted dishes for your palette. Signature Club Resort also serves sumptuous buffets on weekends to attract transit customers and weekend traveller.

Courtyard Café – This alfresco style café offers short eats, snacks, desserts and refreshing hot and cold beverages throughout the day for leisure and business travelers. Courtyard café sets the ideal ambience – a constructive day to ponder and brainstorm or a lazy evening to simply sit back and relax.

Pavilion Bar – A world class lounge bar offers an international selection of liquors, liqueurs and mocktails in a classy ambience. The patio – an open air section of the bar bringsone right under the stars and is a perfect place for a romantic date with the beloved.

Random Clicks

Banquet Events
Planning a team retreat, international conference or board meeting? The facilities at Signature Club Resort transform employee into teams over retreats and off-sites. With an array of banquet facilities it can cater up to 2000 guests and are committed to becoming the best venue for events in the city. 

With an in house event management team, the guests can rest assured their needs are taken care through impeccable service and attention to detail.

Jasmine – A multi- purpose activity hall that can accommodate 30 guests at a time and is fully equipped with modern audio and video facilities to make meetings hassle free. 

Silver Oak – A smart Banquet hall with fine décor to suit all occasions & gatherings, and can accommodate 250 guests and hold big meetings and in-door events.

Silver Oaks Lawns – A plush landscape of 3500 sq.ftthat provides world class banqueting experience in a surreal surrounding. Custom made buffets and banquets set-ups can be designed and catered with cuisines from all over the world. The Silver Oak lawns can hold a floating crowd of 1000 guests.

Overall it was truly a awesome getaway not to far from the city totally recommend signature club resort. There is a lot of activities for young and old amidst sprawling nature. 

Cafe Coffee Day Inspired - Tropical Iceberg Coffee Recipe

I'm recreating and updating few blogs from the past. Tropical iceberg coffee is a popular and most viewed blog post from 2011. Here is my Old Post Link. For this recipe I'm using Filta Fresh Coffee from Cafe Coffee Day.

Filta Fresh Coffee comes in individually vacuum sealed packet. The coffee is potent with 90% coffee and 10% Chicory. Easy to follow instructions just takes 3 steps to prepare filter coffee. I came across this filta fresh coffee at The Serai resorts chikamagaluru. 

Filta Coffee sachets are priced at 20/- per pack and for a entire box is 137/- on Amazon. This sachets are very handy when travelling and makes are great gift for people who travel a lot.

Method to prepare the filta fresh coffee: Bring a cup of water to boil and reserve. Open the filta sachet and place the coffee in a cup there is a holder which can fit to the lip of a cup. 

Moisten the coffee with hot water allow to brew for 20 seconds. Pour the hot water after 20 seconds allow the coffee to brew. Once the coffee has brewed I liked to place the filter in the brew for another minute to extract a stronger blend.

In this recipe you will notice I am combining all ingredients and freezing to form crystals then blending to form a rich drink. Normally at a cafe they add ice cubes to create a thick drink by the time we finish the drink it tends to water-down a lot and loose flavor and taste. Following my method you will have a rich drink till the end and it will not turn watery. 

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Ingredients:
1 1/2 Cups Filta Fresh Coffee or Follow my Filter Coffee Recipe Link 
500 ML Milk + 2 Cups Milk
4 Tbsp Chocolate Syrup
3 Scoops Vanilla Icecream
2 Tbsp Sugar
2 Tbsp Coco Powder
Whipped Cream from a can or use whipping cream powder and pipe it on the coffee as a garnish...

Method:

We normally boil the milk allow it to cool and then place it in fridge and use as required. Since Bangalore has a tropical climate the weather changes from cold to rainy and sunny the milk we buy tends to split and this is the only way to store it.

In a mixing bowl combine the filta coffee, coco-powder, vanilla icecream and 3 tbsp of chocolate syrup whisk well. combine milk (room temp milk or cold milk) slowly whisk cover and place in freezer for 6 to 8 hours this we need the mixture to form crystals.

Once the mixture forms ice crystals add 4 scoops of coffee mixture to a mixer-jar along with 1/2 cup milk, 2 tbsp sugar blend well to form a smoothie.

Decorate a tall tumbler with chocolate syrup pour the prepared smoothie to the tumbler top with whipping cream and garnish with chocolate syrup serve right away...Enjoy 😊

 Please do not use photos for commercial use without permission from me.