By: Shreya Suresh
Of late, I’ve been nostalgic for the popcorn of my childhood – a little spicier and a little less buttery. Then I visited a cousin who told me it’s quite easy to make at home. I could’ve waited until the weekend to enjoy it with a late night movie, but my impatience got the best of me and I made it on a Monday night.
Without further ado, here’s the recipe for Masala Popcorn.
Masala Popcorn
Ingredients
¼ cup popping kernels
1 tablespoon oil
Salt to taste
½ teaspoon turmeric powder
½ teaspoon red chili powder
½ teaspoon ground cumin
Curry powder (adjust according to how spicy you want it)
Add all the ingredients to a thick-bottomed pot and place over a medium heat. Keep the pot partially covered with a lid and shake around from time to time. When the popping slows down, pour into a large serving bowl.
Enjoy with hot tea and a movie!
Spoonful of Chutney—Bombay Bar and Grill
By: Shreya Suresh
After what seemed like forever, this week there was finally rain in Sacramento! True to the stereotype of my people, I love the rains with all my heart and miss the Indian monsoon.
There are a few must-have Indian snacks when it’s raining outside, and most of them are best paired with hot chai (spiced tea with milk). So I went to Bombay Bar and Grill, in the heart of Midtown Sacramento, and ordered a box of paneer pakora to go.
Also called “pakoda” or “pakodi” in different parts of the country, pakoras are fried snacks dipped in chickpea batter. Most Indians like to fry vegetables in the batter, but some others also fry fruit or meat. The best variation of pakora, in my opinion, is paneer pakora. It’s made with cottage cheese, and is the perfect combination—crunchy on the outside and soft on the inside.
This fall, why don’t you add some hot Indian snacks to the chilly evenings?