Ingredients :

• 1 tbsp Oil
• 1 cup of popcorn (kernels, un-popped)
• 1 tsp Butter
• 1 tsp Salt
• 1 tsp Turmeric powder

Method :
In a medium pan pour the tablespoon of oil and heat over medium heat.

When oil is hot, put salt and turmeric powder and throw in popcorn.  Make sure all of the kernels are touching the bottom of the pan .

Cover the pan and wait until you hear kernels start to pop.  Once they start, grab the pan with one hand and grab an oven mitt or towel and hold down the lid.

Pick up the pan and start to shake until all for a few moments.  Return pan to the stove and repeat a few times. It takes some coordination, but it’s way easy and this way you won’t have any unpopped kernels and the popcorn won’t be burnt. When the popcorn is done, turn off the heat and serve hot.  

Ingredients :

• 1 bunch of  mint leaves
• small bunch of coriander leaves
• 4-5 Green Chillies
• 1 tbsp Lemon Juice
• 1 tsp Sugar
• Salt to taste
  

Method :
 Clean and wash both leaves. In mixture grind all ingredients together .

Store ready chutney in airtight container. 

Kokam is the dried skin of a fruit related to mangosteens.The outer cover of fruit is dried in the sun to get Aamsul or Kokam/Kokum. It is used as a slightly sour spice in recipes that yields peculiar taste and dark red colour. It is a preferred substitute for tamarind in curries and other dishes from Kokan. It is very abundant in the west coast region of India and hence an integral part of Konkani cuisine.



Ingredients :

•  4-5 kokum peels
• ½ coconut shredded (to extract coconut milk)/coconut milk
• 3 cups water
• 2-3 garlic pods
• 2 green chillies (increase if you like it spicy)
• A pinch of Asafoetida
• 1 tsp mustard seeds
• 1/2 tsp Sugar
• 1 tbsp Ghee / purified butter
• 2 tsp finely chopped coriander leaves
• salt

Method :

Boil the kokum peels with half the water for about 5 minutes. Remove the peels and keep the juice aside. To make the coconut milk, blend together the coconut, garlic pods and green chillies along with water and make a thick paste. Pass this through the sieve and save the extracted milk. Note: you can use readily available coconut milk instead of this.
Now in a deep vessel heat ghee and make a tadka of  mustard seeds, asafoetida,.Then add coconut milk and kokam juice and sugar.  Warm it up a bit but do not boil. Put off the heat. Garnish with chopped coriander leaves and Serve hot or cold. Note :This dish is never boiled as the sour kokum separates the coconut milk into globules which look unappetizing.

Ingredients :

• 1 tbsp Oil
• 1 cup of popcorn (kernels, un-popped)
• 1 tsp Butter
• 10-12 piece of Chocolate chips ( i have used Dairy Milk)
• 2 Tsp Milk

Method :

In a medium pan pour the tablespoon of oil and heat over medium heat.

 When oil is hot, throw in popcorn.  Make sure all of the kernels are touching the bottom of the pan.

 Cover the pan and wait until you hear kernels start to pop.  Once they start, grab the pan with one hand and grab an oven mitt or towel and hold down the lid.

 Pick up the pan and start to shake until all for a few moments.  Return pan to the stove and repeat a few times. It takes some coordination, but it’s way easy and this way you won’t have any unpopped kernels and the popcorn won’t be burnt. When the popcorn is done, turn off the heat and set aside. 


In a double boiler, or just a glass mixing bowl over boiling water, put chocolate chips , butter and milk and Stir until melted.


 Pour the popcorn in a mixing bowl and add the melted chocolate.  Grab a wooden spoon and gently stir in the chocolate, ensuring that all of it is covered in chocolate.

Then spread the chocolate popcorn out on a baking sheet. Let it sit for 3-4 hrs or until dry and then put in airtight container until ready to serve.