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Chicken tandoori popcorn



A Simple List of Ingredients:

1. Small Boneless Chicken Pieces
2. Tandoori Masala Powder
3. Lemon Juice
4. An Egg
5. Red Chilli Powder
6. Ground Coriander
7. Ground Cumin
8. Salt
9. Plain Flour
10. Vegetable Oil

Bismillah, let’s begin!
Into a mixing bowl, place 1/2 kilo (1 pound) of Small Boneless Chicken Pieces. They should all be roughly the same size so that they can cook at the same time.
Next, add 2 tablespoons of Tandoori Masala Powder. This is a wonderful blend of spices which is usually used in Indian cooking, especially to make Tandoori Chicken.

Then, add 1 Egg.
1 tablespoon Lemon Juice
1/2 teaspoon Red Chilli Powder, or to taste
1 teaspoon Ground Coriander and 1 teaspoon Ground Cumin

1/2 teaspoon Salt, or to taste

Mix well. You may marinade these for a few hours or cook straight away.

I made mine straight away since I had to get these to an Iftaar being held at my cousins’ house – gosh, I miss Ramadan 🙁
To fry, take about 8 ounces (226 grams) of Plain Flour. You can season it, if you want.

Fill a large saucepan with about an inch of Vegetable Oil, and heat, ready to fry.
Dip the chicken pieces in and coat them in the plain flour, and then place into the hot oil. Don’t overcrowd the pan – fry a few at a time.

Fry on a medium heat for a few minutes until golden brown and cooked all the way through. Place onto paper towels to soak up the excess oil.
Pile them up high and serve straight away! Serve with chilli sauce, ketchup, garlic sauce – whatever floats your boat! Check out my sauces archive for more ideas!


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Recipe for Banana Bread





4.5 tablespoons of butter, softened

2 ripe bananas

2 eggs

2/3 cup of sugar

a pinch of salt

1 1/3 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder


Mash the bananas till it’s smooth.

Whisk the eggs and set aside.

Mix all your dry ingredients except the sugar and set aside

Mix the butter, egg and sugar and cream it. Add the mashed bananas to this mixture and mix till smooth.

Pour the wet ingredients to the bowl of the dry ingredients and mix thoroughly till smooth incorporating air as you mix.

Pre-Heat the oven to 375F, grease the pan and pour in your mixture and place in the oven. It should take roughly 25-30 minutes to bake fully. To make sure it’s ready, stick a toothpick in it and if the toothpick comes out clear you are good to go. Allow to cool for a bit and serve 🙂

P.S: If you would be adding walnuts, currants or chocolate chips, add it to the mixture before pouring it into the pan while you are incorporating air.

banana bread mixture
banana bread recipe
moist banana bread recipe











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Recipe for Akara Pancake





A Cup of Bean Flour

1 egg white

1/4 bulb of Onion

1 Scotch Bonnet Pepper

Half of a Seasoning cube

1/2 cup of water

1 Tablespoon of Vegetable Oil


For Egg White Omelette

3 Egg Whites

A handful of chopped Spring Onion

1 Tablespoon of chopped parsley

Half of Yellow Pepper

1/2 of Red Bell Pepper

Half of a bulb of Red Onion

1/2 of an Avocado

2 small Tomatoes

One Tablespoon of Vegetable Oil

1 Seasoning cube

1/2 teaspoon of black pepper


In a bowl, mix your bean flour, blended onion and pepper, egg white, seasoning cube and water.

In a pan with heated oil, scoop the akara pancake mix into the pan and allow to brown on both sides.

Flip pancake on each side to make sure it cooks.

For the Egg White Omelette

Chop your vegetables and set aside.

Whisk your eggs, season with seasoning cube and black pepper and set aside.

Heat up your pan and stir fry the vegetables on medium heat for one minute.

Pour in your eggs and stir fry with the vegetables and allow the eggs to set.

Chop up your avocado and mix with your egg white omelette to serve with the akara pancake.













akara pancake

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Ham & Pea Pancakes





  • 1½ cup Golden Cloud Flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 2 large eggs
  • 1½c buttermilk
  • 220 g ham
  • 1 can KOO Fresh Garden Peas, rinsed and drained
  • 4 tbsp unsalted butter
  • 1 tbsp chopped fresh chives


Large measuring cup or bowl, whisk, large non-stick pan


  1. In a large measuring cup or bowl, whisk together the flour, sugar, baking powder, bicarb, and salt.
  2. In a separate bowl, whisk together the eggs and buttermilk. Add the buttermilk mixture to the flour mixture and whisk until fully incorporated. Stir in the ham and peas.
  3. Heat a large non-stick pan over medium-low heat. Check the heat by sprinkling the skillet with water – when the water bubbles and evaporates immediately, pour 3 x ¼ cups of batter into the pan.
  4. Cook the pancakes until bubbles begin to appear around the edges and in the center, about 1 to 2 minutes. Using a spatula, peek under the pancakes to check if they are golden brown then carefully flip them.
  5. Cook the pancakes 1 minute more, peeking to make sure the underside is golden brown. Transfer them to a baking sheet and cover loosely with foil to keep warm. Repeat with remaining batter.
  6. In a small bowl, combine the butter and chives; serve with the pancakes.

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