Jalapeño popper dip

I had major plans of starting off the new year on a sweet note, but 2 cake baking disasters back to back left me disinterested in the same. I am pretty sure I've lost my cake baking mojo and poor Ro is bearing the brunt of it, along with eating the severely dry mocha cupcakes I baked (and couldn't get myself to dump).

Instead I thought I'll blog one of my recent favourites, the jalapeno popper dip. I love Jalapeno poppers, but unlike the US, its very difficult to get your hands on some fresh Jalapenos and even if you do its ridiculously expensive. But when I do have this craving for poppers I head on over to Borough market and pick some up, but of late I have been using the pickled jalapenos for my cooking requirements. It cant be used to make poppers, but I do generously use them in my Mexican dishes as well as dips and such. 

Penn State Snacks had sent me their Christmas (pretzel) range to review a while back and their challenge was to incorporate it into a recipe. They sent me 3 different flavours, each good it its own way. The sour cream and chive was deemed my favourite and I can very proudly say I myself finished off 3/4th of the pack. Their popular salted giant stars were perfect for Christmas entertaining and I served it with a sweet apricot chutney at one of my Christmas parties. The kids enjoyed it and that does say a lot about the flavour doesn't it :). Their brand new flavour- Maple bacon pretzel knots were used in this jalapeño popper dip and I must say it was a pleasant discovery. Instead of using bread crumbs to sprinkle on top of the dip, I crushed the maple bacon pretzels and used that instead. The subtle sweetness of the maple was a good addition to the creaminess of the cheese and heat from jalapenos. I still have half a pack of pretzels left and I may use it up to coat some chicken drumsticks and bake them. 

The jalapeño dip was served as a starter along with some carrots and cucumber sticks and tortilla chips at a party we had at home and everyone loved it. I wouldn't claim this dip to be healthy in any way, but serving it with some chopped veggies kinda makes it a wee bit acceptable. Oh well, who am I kidding, its an uber cheesy dip- hot and spicy- and I don't think anyone would say no to it. So go on, give it a try and see what I'm talking about.

Recipe adapted from here (serves 8, as a starter)

 

Cream cheese- 225 gms, at room temperature (I used Philadelphia cream cheese)

Mayonnaise- 1/2 cup

Cheddar cheese- 1/2 cup (coarsely grated)

Parmigiano Reggiano- 1/4 cup (coarsely grated)

Pickled jalapeños- 90 to 100 gms, drained and roughly chopped

Maple bacon pretzels- 3 tbsp (crushed *)

Parmigiano Reggiano- 2 tbsp (finely grated)

In a mixing bowl mix together the cream cheese, mayo, cheddar and parmiggiano reggiano until well combined.

Add the chopped jalapeños and continue mixing till you get a smooth-ish mix. 

Transfer this mix into a baking dish and smoothen out the top as much as possible. Keep aside.

Meanwhile, preheat the oven to 175C.

*Transfer the pretzels into a zip lock bag and using a rolling pin crush them as finely as possible. Alternatively, transfer them into a spice grinder and grind till fine. 

Mix the Parmigiano cheese into the pretzel mix and sprinkle over the cheese mix, as evenly as possible. Tap the bowl on the kitchen counter to evenly distribute it,

Place on a baking tray and chuck into the oven for about 20 to 25 minutes or till the cheese starts bubbling from the sides and the crushed mix on top becomes a light golden colour.

Serve right out of the oven.

Notes: Replace the maple bacon pretzels with equal amount of bread crumbs. I have tried it both ways and cant pick a favourite. Love both equally. You can also use any other crisp/ chips in its place as well.

I dont like too fine a crumb so I left a few chunks here and there.

Feel free to halve the recipe and bake it for only about 12 to 15 minutes.

Use more jalapeños if you want it spicier. Add one fresh one along with the pickled ones for some extra kick. The heat was just perfect for us.

Add flavourings like garlic powder, thyme etc. to give it more oomph.

With thanks to Penn State Snacks for sending me a sample pack of pretzels

Roasted tomato chutney/ achar

Whenever I invite people over for a meal, I get all worked up and start planning for a 101 things to make. I even buy all those ingredients for the 101 things and since my organisational skills are extremely good I end up cooking the very last moment, panic and in the nth hour decide to not make half of the things I planned on preparing.

Story of my life.... You'd think I'd learn from mistakes, no, not me, that ship has sailed long past and I sit and wallow in sympathy (or at least hope I get some sympathy). I panic and turn to the husband who decides to console me by saying I take too much unnecessary pressure, its only a bunch of friends, you don't even need to make starters, why are you overdoing it, no one will eat so much so on and so forth...not what you want to hear when you have guests coming in any time, a messy (open) kitchen, at least two dishes on the hob (bubbling away) and a human version of an exploded volcano- that's me btw (forgive the pun).

Its always the starters that I end up leaving for the last minute and invariably not make it at all. Ro keeps telling me its rude to hover around the kitchen when there are guests involved. I admit its rude to cook while they are around, but checking in on stuff in the oven, filling a tart or even frying something is acceptable, especially because these things, if made before hand, loses all the goodness. Which of course is all Greek and Latin to my husband and we end up arguing about it (always and in between all this commotion). 

He offers to help, like thread stuff on to skewers and stuff, but god it takes an awful lot of time, Ro being the perfectionist he is, and asks at least 10 different questions on how to do it. Did I tell you I have no patience to answer to people when I'm in the midst of something? Well, my husband of 6 yrs doesn't get it and keeps asking me 'does the tomato have to always go in first? Why are we threading it, cant we just pile it all in a bowl and serve, its going into peoples mouths, no one cares. To avoid all this nonsense, I don't ask him to help with preps. Trust me, its a smart move, because over involved husbands are a pain to deal with, I've seen some and I don't want to encourage it. So the rule in our household is..if you need help, ask for it.

So anyway, coming back to the topic, we had a few relatives over a while back and since there were quite a few of them we decided to order biryani from a fav restaurant of ours. Since main course was taken care of, I had all the time in the world to go ballistic on starters. Again, after a warning from the husband that I shouldn't over do it, since biryani is a heavy meal, I still went ahead and make a tonne of starters. I also decided to do a wine and cheese pairing since most of them were wine drinkers (and also because I had just researched and written an article on wine pairing and it sounded too good to pass). I made this chutney rather by fluke and it ended up being a great accompaniment with cheese and crackers. It is so easy to put together and stays in the refrigerator for quite some time. I also use this as a dip for momo's, vada's and even dosa and idli. The measurements are all adjustable, so bear with the vagueness.          

Ripe tomatoes- 250 gms, sliced in half (any variety is fine)

Olive oil- 1/2 tbsp

Sea salt- to sprinkle

Pepper- to sprinkle (freshly ground)

Coriander leaves- 1/2 tbsp, chopped (optional)

Green chilli- 1, roughly chopped

Ginger paste- 1 tsp

Garlic paste- 1 tsp

Vegetable oil- 1/2 tbsp

Mustard seeds- 1/4 tsp

Fenugreek powder- a generous pinch

Asafoetida- a pinch

Salt- to taste

Pre heat oven to 200C

Line a baking tray with silver foil and arrange the tomatoes on it, cut side up.

Drizzle the olive oil over the tomatoes and sprinkle generously with salt and pepper.

Roast in the oven for about 35 to 40 minutes.

Once done, take it out and leave to cool. You can peel away the outer covering if you want, but I left it on.

Grind together the roasted tomatoes, coriander leaves and green chilli to a paste-like consistency.

Mix with the ginger and garlic pastes.

When ready to cook, heat oil in a sauce pan and add the mustard seeds. Let it splutter.

Add the tomato paste along with fenugreek and asafoetida powder and cook on medium heat till you see the oil separating. Keep stirring in between.

Check for seasoning, add if required and take it off the flame.

Leave aside to cool and serve it with some crackers and cheese.

Notes: Its a slightly tangy dish, so be prepared.

Add more green chillies if you want it spice or if you want a mild version, omit the green chilli altogether and add a half tsp of Kashmiri chilli powder instead.

Replace olive oil with any other oil. I like how the olive oil gives a distinct taste.

Sweet and spicy Asian dipping sauce with Tibetan Momos

I was first introduced to Momos by my college mates in Chennai. I had three Tibetan friends in my class and they used to rant and rave about these, and invariably all of us ended up liking it so much we started harassing them to throw Momo parties. Even for our culturals there used to be Momo stalls and needless to say we absolutely loved gorging on those with the sauce topping it all.

I have no idea what came over me yesterday, but I had to make some Momos and I put in a message on one of these friends' FB page asking him for the recipe. He had not replied and my lack of patience didn't let me back out. So I harassed my best friend on gtalk asking for the recipe because she had made it once long back after seeing it in some mag. She gave me a-lil-bit-of-that a lil-bit-of-this recipe and I soooo knew I was gonna screw up and that's when I realized, why not head to the Chinese store and just buy the wrapper (which is where I usually screw up) and use the remaining mince meat which I'd frozen, as the filling. Oh how clever am I? Yes, clever indeed and ran to the Chinese store only to realize there were at least 4 varieties of dumpling wrappers and another 4 varieties of wonton wrappers. After a failed attempt at trying to understand what the store keeper was trying to explain, I called Ro, who was working from home, to check it up online and let me know. He just confused me even more (no surprises there). Anyway, picked the one I thought was apt and ran back home.

The focus here, however, is the kick-ass sauce I whipped up surprising me altogether. I usually don't experiment when it comes to food and follow a recipe religiously, but this time, I just threw in a few things and came up with this dipping sauce which I'm sure teams well with almost any Asian appetizer and maybe Indian ones like samosas and I'd even serve them as a dip for normal chips.

Filling:

I used this recipe for the mincemeat filling. I know its not authentic but by now you'd already know be familiar with my lack of patience and so had to make do with this. But my mom-in-laws spring roll filling is a good enough one I'd assume and so please do follow that for a more authentic recipe. 

Wrapping and cooking:

Now wrapping it up...I just blindly followed this video and it is actually as simple as that. But where I think I screwed up was the steaming bit which I either kept for too long or too short and it was a wee bit rubbery. If you guys have some knowledge about it please clear it for me. Is 20 minutes too short or too long a time to steam the dumplings??? 

Dipping sauce:

(The quantity is for a very small bowl of sauce, so adapt it to how much ever you'd like)

Tomato- 1/2 of one medium sized tomato, thinly sliced

Onion- 1 shallot, thinly sliced

Dried red chillies- 3 to 4 (or even more if you want it really spicy)

Chopped coriander leaves- 1 tbsp

Tomato ketchup- 1/2 tbsp (if you want it sweeter, add a wee bit more but not too much)

Cumin powder- a pinch (optional)

Soy sauce- a dash (Its optional , but if adding add very little)

Salt- to taste

Oil- 1/2 to 1 tbsp (yes I know its a lot for such small quantities, but it just worked for me. Reduce if you are not comfortable)

EVOO- a dash (optional)

In a saucepan, heat the oil and throw in the onions and red chillies. Sauté till they turn light brown.

Add the tomatoes, cumin powder, soy sauce and salt to this and on medium heat cook till the oil separates.

Add the tomato ketchup and coriander leaves and mix well for about a minute or so.

Take it off the fire and leave aside to cool a bit.

Now using either an immersion blender (oh how I love you immersion blender) or a pestle and mortar, grind/crush this till it becomes more or less mushy....not too paste like. Pulse it two or three times if using a blender.

Pour into a sauce bowl, add a dash of olive oil, mix well and serve with just about anything.

Notes: Adding garlic to this makes it even tastier, but I just didn't have time. Next time for sure.

Its like a tomato chutney, but with a sweetness attached to it.

I think I've found the perfect and easiest sauce for all my fried stuff.

Since the first batch didn't turn out well, I fried a few just to see if it would be any different. Well compared to the steamed ones, the fried ones were better but that is simply not an option for me cos I detest fried stuff. This is how it looked like:

Sending the sauce over to the Food Palette Red Event over at Torviewtoronto

All American Spicy Buffalo Wings with a sour cream dip

Merely described as a Super Bowl Snack or rather a party snack, Buffalo Wings are a favourite of ours. Hooters in Nottingham was a favourite of mine, and Ro's (for obvious other reasons ..ahem!) and their buffalo wings were super hot and we'd be soaking in sweat by the time we finished a plate of wings. Sadly London doesn't have a Hooters outlet and so we have to make do with the usual chains which are ok, but not the best.

I was so sure i wouldn't get the authentic Franks Red Hot sauce in any of the grocery stores, and no where could i find the sauce recipe. I almost gave up and then decided to throw in a search on the Sainsburys website and what do i find, the original sauce itself. Didn't waste any time and ran to the nearest Sains and got em, along with the wings and a few tid bits. Sunday lunch was heavenly and i have decided, the next time i throw a party, this is definitely on my list. Other than the frying bit, i think everything else is damn easy..and the taste..oh so yumm. I kept the recipe printed at the back of the bottle as the base, and played around with the measurements a bit to adjust spice levels etc.

Ok so I'm gonna let you in on a little secret..i was completely grossed out by the chicken wings at the super market and surprisingly, so was Ro who usually does the dirty work of cutting and cleaning meat etc. Chicken drumsticks on its own were too big and so we decided to use the ready-to-eat buffalo wings which were supposedly spicy and cooked, but we knew from previous experiences that these ready made meals were tasteless and horrible and had to be jazzed up a bit. So we bought 2 packs of those and decided to work on it. The result was spectacular. I shall however, give you the recipe of the original and maybe some day il try it out.

Chicken wings- 1 kg

Pepper powder- 1/2 tsp

Paprika- 1/2 tsp

Salt- to taste

All purpose flour- about a cup

Oil-to deep fry

Franks Red Hot Extra Hot Cayenne Pepper Sauce- 1/4 cup + a little more

Butter- 3 tbsp

White vinegar- 1 tsp (optional)

Discard the tips of the chicken wings. Cut them at the joint.. into the wing and the drum.

Mix together the pepper powder, paprika, salt and flour in a large bowl. Toss the chicken pieces in it till they are evenly coated.

Now you can either oven cook it for about an hour at 230C, flipping the chicken on and off or deep fry them in oil in batches of 10 or so (depending on your vessel) until golden brown. Drain on paper towels.

While the chicken is frying, in a sauce pan, melt the butter and add the hot sauce and vinegar. On low flame bring it to a simmer. Now i like mine well coated, so i waited till it was a bit thick. This could take some time.

Put the fried/ baked chicken wings in a large bowl and pour the hot sauce over. Toss it well, so that the pieces are evenly coated. Now if you keep them for a day, i realised it becomes more spicier and tastes a whole lot better. Since we were incredibly hungry, we greedily ate them then and there with the cream dip.

I followed the recipe from the hot sauce bit, since my chicken wings were already cooked.

Notes: Chicken breasts can be used instead of wings.

It is not required to follow the first step for the chicken. You can just fry it as it is or bake it..without any seasoning because the sauce is powerful enough.

Vinegar is optional, i just wanted to add a tang to it.

if you don't want the chicken wings to be coated in sauce, you don't have to simmer it for long. It can be loose gravy.

Celery sticks are also an accompaniment to buffalo wings and dip.

Sour cream dip

The buffalo wings are usually paired with a blue cheese dip, but i don't really like blue cheese and so i made my own sour cream dip which was fantabulous (I'm so humble, right?)

Sour cream- 3 tbsp

Mayonnaise- 1 tbsp

Cheddar cheese- a handful (i used the Mexican mix)

Spring onions- a handful (just the greens)

Mix all this, except the spring greens, in a bowl and microwave for a few seconds, just to get the cheese melted. Mix in the greens just before you serve.

Here are two of my favourite party snacks which you might enjoy. Jalapeños stuffed and wrapped in bacon and Jalapeño Poppers.

I am sending this recipe to the Valentine & Super Bowl Recipe Carnival event hosted by fun and food cafe.

Fried masala idli's with a coconut chutney

I am not sure i have mentioned this before, but i have never ever made my own dosa/ idli batter. Even when i was in Chennai and in spite of having an awesome maid i still used to buy the ready mix and i was very happy with it. Enter Nottingham and we had to pay close to 6 quid for a dosa whenever we craved it..which was actually not too often. We didn't miss dosa/ idli an awful lot to actually grind and make the batter. So the occasional visits to the mallu restaurant just around the corner was a lot enough to quench our requirement.

London was different. East Ham, the hub of South Indian restaurants and grocery stores, was like culture shock. Even though it was a bit far away from where we stayed, a once in two months visit there gave us the pleasure of acquiring all things mallu. We also discovered that idli/ dosa batter was available in packets..freshly made and was glad we didn't have to pay a humongous amount of money to satisfy our dosa cravings. So now we pick up 2 on each of our visits to East Ham and that lasts us for ever. When we get sick of the dosa and idli, we buy an uppma mix (yes, i have never made my own and don't intend to either...the MTR ones are so awesome) and gobble on that . Honestly, Indian food is no longer a preference in our household now. We are so happy with the pastas and the bakes and the stir fries. Initially we had to have rice at least once a week..now we don't even miss it and so don't have to whip up a million other curries and veggies to go with it.

So last weekend we headed to East Ham and picked up a packet of dosa batter, but completely forgot to buy the sambar powder. So i had to make do with a coconut chutney and some fish curry (again the instant ones). Had a wee bit of batter left over from the dosa and so tried out fried idli's which my grand mom used to make as a tea-time snack. Now, as much as i like the idea of a tea-time snack, its horrible to have to slog it out and make something on your own and then enjoy it. By the time I'm done making it and cleaning up, I am in no mood to enjoy what i made. Same story for almost everything i make btw!

The recipe for fried idli and chutney was adapted from a blog i stumbled upon. They have named it Masala Paniyaram, a name I'm familiar with but I've always referred to it as fried masala idli. Now i didn't have the particular vessel to fry them in, so i used a mini egg pan and made cookie-size idli's which were so cute and came out just as i wanted.

Fried Idli

Idli batter- 1 cup

English Shallots- 2, roughly chopped

Green chilli- 3, chopped

Ginger- 1 inch piece, roughly chopped

Cumin seeds- 1 tsp

Pepper pwd- 1/2 tsp

Curry leaves- a handful, chopped

Coriander leaves- a handful, chopped

Salt- to taste

Asafoetida- a pinch

Oil- enough to fry

Mix all the above ingredients together, except the batter, and lightly crush with a pestle or the back of a spoon...just to get the flavours out. Add the batter to this and mix well. Check for salt, spice etc. and add more if required.

Heat oil in the pan and pour a spoon full. Flip and fry the other side after a few minutes.

Drain on paper towels and serve with chutney.

Notes: I added quite a bit of curry leaves and coriander leaves because i love the taste. You can reduce it if you want.

I added a wee bit of ghee to the oil just to get a nice flavour...its not advisable to do so on a regular basis, for obvious health reasons.

I am not typing out the chutney recipe as I followed the exact measurements and procedure as mentioned here. I personally would have liked it a bit more spicy. Maybe next time.

Spicy, garlicky potato wedges

I am on a recipe-trying spree...meaning trying out recipes from other blogs. Yeah, i know i have been doing so for a long time now, and its only getting better:)

There have been quite a few disasters as well. Like the other day i tried red velvet cakes and had to chuck it all because it tasted awful. I shall attempt it again when im in the mood.

It was such a cold day and Ro worked from home which meant constant nagging about lunch, tea, nibbles...and he claims i secretly enjoy showering him with all the attention.DUH!

Anyway, I was blog browsing and came across this awesome blog ...drooling, i decided to make something . Unfortunately the only ingredients available were for the Garlicky Baked Fries and i didnt think twice. Give me potatoes in any form any day and i'll be a very happy person. Carbs carbs, i know, but who cares when its so bloody awesome.

I made a few modifications here and there and the result was marvellous. I paired it with a chilli mayo dip and a shot of espresso and I couldnt have asked for more on the cold winter evening.

• I used baby potatoes- 6 of them cut into wedges
• I added 3 dry chillies, crushed, to the garlic and EVOO since i did not have cayenne pepper.
• I also added a half tsp paprika.

The mayo dip is pretty easy as well. I use store bought garlic mayo (4tbsp), add chilli sauce or ketchup (1 tsp) and a few drops of water and mix well to get a smooth paste. Dip dip dip and chomp chomp chomp.

Squid in a spicy beer batter and kudos to myself on my 50th post!

I don't like squid in any other form, but batter fried. I have also never bought squid and was never planning to until last week when Ro and me went to the nearby super market and we saw some. We asked if they would cut it into rings but said they cant, but told us how to do so though. Ro got completely excited about the whole cutting process and we picked up about 200 gms, just cos we were clueless about how it would turn out. Ro cleaned and cut it and did what all..i have no clue. All i know was, it was stinking like crazy and i was running around lighting candles and turning on the room freshener. Nothing worked, but the squids came out awesome. We paired it with some apple cider and finished it all at one go.

Also, Happy Onam to all of you. I honestly wouldn't have realized it was Onam if it wasn't for the numerous status updates on Facebook. And since I'm in London, and since i don't know anyone who celebrates Onam, i have made reservations at a S. Indian restaurant this evening for an Onam sadya. This, after googling so so much, and convincing Ro it would be ok to try out a restaurant somewhere in Zone 4. Going purely by the reviews posted on certain websites, I'm assuming its not a weird place afterall. I am also darn happy that i hit my 50th post today which is not a milestone achievement but still, considering that i am such an awful and lazy cook, i think its a pretty neat accomplishment. I would have posted something better if i knew it was my 50th post, but i realised only half way through and so decided to go ahead with this anyway.

Squid rings- 200 gms

Flour- 5 tbs (heap)

Pepper pwd- 2 tsp

Paprika- 1/2 tsp

Beer- 2 tbs

Egg- 1 (beaten)

Salt- to taste

Oil- enough to fry

Mix all the ingredients and make a semi-liquid batter. Marinate the squid rings (make sure its well coated) for about half an hour and once the oil is hot, fry till golden brown. Drain well on paper towels and serve with a dip or pop it on its own.

Dip:

Mix Mayo (3 tbs), Garlic paste (1/4 tsp) and Chilli sauce (1 tsp) well enough to make a loose paste.

Notes: Beer is optional. But it certainly adds to the taste

I used garlic mayo and so had to put in only the chilli sauce. Make sure the garlic is not too overpowering

Chilli Prawns/ Prawn Tempura with a pungent dipping sauce

I had some left over prawn and was sick of the usual dry preps and the curry...never comes out right for me. I was searching online for some easy prawn recipes and came across this from mariasmenu. I wouldn't say this was a damn easy dish to prepare, but a damn tasty and addictive one at that. It can be served as an appetiser with a dip or as a side to Chinese mains. I didn't have green peppers and so omitted them. Made a few changes here and there too.

Prawns- 250gms (cleaned and deveined)

To marinate:

Plain flour- 3 tbs

Cornflour- 2 tbs

Fresh ground pepper- 2 tsp

Salt- to taste

Egg- 1

Spring Onions- 2 big ones, thinly chopped

Ginger garlic paste- 1 tbs

Chilli pwd- 1/2 tsp

Ground pepper- 1/2 tsp

Soy sauce- 2 tbs

Oil- to fry

Salt- to taste

Lime juice- to sprinkle

Make a paste with plain flour, corn flour, pepper powder, egg, salt and water and marinate the prawns for about half an hour in this paste. the prawns should be well coated. Deep fry the prawns in hot oil, drain on paper towels and keep aside.

In a frying pan, heat about 1 tbs oil (use the left over oil from frying) and sautee the spring onions and Ggp till they become soft and fragrant. To this, add chilli pwd and pepper pwd and mix well. Add the soy sauce and salt required and sautee well. Finally add the fried prawns, sautee for a few more minutes till it becomes dry. Sprinkle some lime juice, garnish with spring onions and dig in. If you need a dipping sauce to accompany the appetiser, here goes:

Soy sauce- 2tbs

Grated ginger- 1 tsp

Balsamic vinegar- 1 tsp

Sugar- a pinch

Mix all this together, season with a little ground pepper and you are ready to go.

Notes: If you add tomato sauce along with the soy, i guess it tastes even better. I somehow dislike the tomato sauce. So i avoided it.

If you have king prawns/tiger prawns and beer, add the beer to the batter and deep fry till crisp and golden and you have prawn tempura.

Tomato Chutney

Goes well with dosa, idly and even rice. You can infact spread it on the dosa while its being cooked and tastes quite nice.Very simple but it took quite some time to cook.

Tomato- 2

Green chillies- 2

Garlic paste- 1 tsp

Shallots- 1 big

Salt- to taste

Grind all these together in a blender. Keep aside

Coconut Oil- 1 tbs

Urud dal- 1 tsp

Mustard seeds- 1 tsp

Curry leaves- 4 to 5

In a sauce pan, put oil and when hot put in the mustard seeds, urud dal and curry leaves. Once they start to splutter put in the tomato mix. When it starts to boil, reduce the heat to low and keep it on till the water evaporates and the mix becomes somewhat thick (this might take a while). If salt and spice is not enough, add them at this stage. Keep stirring on and off and make sure its doesn't stick to the pan.

Notes: The spice level was a bit too high even according to my standards, so reduce it accordingly.

Not necessary to use coconut oil.