Dana’s spiced popcorn
Ingredients: • 3tbsp cooking oil • 1/3 cup popcorn kernels • 1/4tsp turmeric or paprika, as you prefer • 1/4tsp pepper • Salt to taste Method: • Put oil in the pan. • Add the corn kernels. • Add the spices and salt, and mix well. • Cover with a lid and let them pop for about 3 minutes or until the popping sound stops. • Serve hot.
It is delicious and when the popcorn pops, it is like different colours, which makes it interesting and tasty too. My favourite is the turmeric version – Dana
Reid’s mum’s turon
Ingredients: • 6 pieces bananas, saba or plantains, cut in half (lengthwise) • 1/2 cup brown sugar • 12 pieces lumpia wrapper • 1 ripe jackfruit (optional) • 2 cups cooking oil • 2 tbsp water Method • Roll the banana on the sugar plate and ensure it’s coated with enough sugar. • Place the banana with sugar coating on the lumpia wrapper. Add a slice of ripe jackfruit on top. • Fold and lock the spring roll wrapper, use water to seal the edge. • In a pan, heat oil and put in the wrapped banana and fry until the wrapper turns golden brown. • Serve hot and enjoy.
My sister doesn’t like jackfruit but I don’t mind it. I love turon as it’s not too sweet, plus it’s crunchy outside and soft inside – Reid
Vini’s savoury paniyaram
Ingredients:
• 1-1/2 cup idli or dosa batter
• 1/2 cup red onion finely chopped
• 2 green chillis (optional for kids)
• 1tsp grated ginger
• 6 curry leaves torn or finely chopped
• 2tbsp coriander leaves finely chopped
• 1/2tsp mustard seeds for tempering
• 2tbsp ghee (clarified butter) for tempering
• A pinch of asafoetida
• Salt to taste Method:
For the mixture:
• Melt 2tbsp ghee in a medium skillet.
• Add the mustard seeds and once they crackle, add the chopped red onion, stirring often until translucent.
• Add the mixture to the batter once cooled, along with chopped curry leaves, cilantro stems, chiles, ginger, asafoetida and salt, and stir.
For the paniyaram:
• Get your nonstick or cast-iron paniyaram pan hot over medium-high heat. Generously grease the pan molds with ghee and add 1 to 1-1/2tbsp of your batter to each mold, leaving a little room at the top. Cover the pan and cook for for 2 to 3 minutes, letting the paniyaram form.
• Flip each paniyaram and cover the pan again and cook until they are crispy and brown.
• Serve hot with any spiced powder dips and chutneys.
You can also add grated carrots to make it interesting and get the veggies in. There is also a sweet version of paniyaram where you can add jaggery, grated coconut and little cardamom to the batter – Vini
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