Salted Caramel Popcorn

Salted Caramel Popcorn is the sole reason we visit shopping malls frequently….yes such is the craze and love for popcorn that Nabeel and I share. Seems like our trips to the mall are going to end soon, for we tried out an incredibly satisfying, no-frills, melt-in the mouth kinda Homemade Salted Caramel Popcorn Recipe over the weekend as part of our #WeekendCookingProject.


It’s a fairly simple recipe divided in two parts; the first part calls for making the popcorn and the second one for caramel sauce. Kids can actively participate in making Caramel Popcorn but take care they don’t dip their fingers in hot caramel. This is a no-bake caramel popcorn recipe which is quick and hassle free and best suited for immediate consumption. The popcorn turns out very crunchy and flavourful. If you prefer a complete caramel flavour then just omit the salt.

Let’s get popping now!


Salted Caramel Popcorn Recipe
(Makes enough to last one round of KungFu Panda…we soo love Po!)

½ cup popcorn kernels
3 tablespoon unsalted butter

For the Caramel Sauce
1 tablespoon salted butter
¾ cup sugar
½ teaspoon salt
½ teaspoon baking powder

Step 1 – Heat the butter in a pan, add one or two corn kernels to check if the butter is hot enough and they pop instantly.
Step 2 – Once popped, remove the kernels and add in the remaining corn kernels. Mix them well with the butter. Cover the pan with a lid while the corn kernels pop.
Step 3 – After all the kernels have popped, uncover the pan and let the popcorn cool.
Step 4 – To make the caramel sauce; heat butter in a pan, add in the sugar and let it melt completely. Avoid stirring while the sugar melts, if required just swirl the pan contents by tilting the pan with its handle.
Step 5 – Let the sugar achieve a light brown colour. Switch off the flame, the sugar will quickly turn a shade darker to caramel.
Step 6 – Quickly mix in salt followed by the baking powder. Baking powder will cause the caramel to froth a bit and give it a luscious consistency.
Step 7 – Pour the caramel sauce over the popcorn and mix quickly. Ensure all popcorn is coated evenly; some might even cling together which is ok because they can be separated later on.
Step 8 – Let the corn stand for 5 minutes to allow the caramel to harden. Serve immediately.

Tips: If you have left over popcorn which has turned soggy just place it in a hot oven for 5 minutes till its crunchy again.


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Till then, Love Being a Mommy!


3 Easy Kids Recipe Videos

Being mom to a dynamic kid sure has it’s share of worries and concerns, one of them being what food to make for him that will ensure a good flow of energy to meet up his activity requirements.

I am often left in this dilemma and so are most moms, many of whom have written to me. They are constantly on the look out for recipes which are easy to prepare, energy giving and at the same time relished by kids, without much coaxing and drama.

So, here are some easy to make, healthy yet yummy recipes for kids, in form of videos, that I did for BabyChakra. The recipes are versatile enough to work as snacks, tiffin treats, on the go food or even mini meals. Above all, they for sure ensure a good supply of energy that will help keep your child active and going any time of the day.







I have been associated with Babychakra for good 2 years now and this new assignment was really fun to work on. Do leave a feedback and let me know what kind of recipes / content would you like to see in future videos.

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Till then, Love Being a Mommy!



Easy 3 Ingredient Energy Bar for Kids

Energy Bars as the name suggests are packaged snacks loaded with whole lot of goodness that impart instant energy. These bars are a popular product in the US, enjoyed by kids and adults alike. They are a convenient food on the go and sometimes also work as a meal replacement (although I would never recommend that). While off- the- shelf energy bars rely on processed sugars for energy and other synthetic flavours to make them more palatable, I am here talking about the homemade ones, something I have been wanting to try out for Nabeel for a while now.

energy bar for kids

I see kids and mums rushing back and forth to various classes, summer camps, sports centers and what not…a scene indicating THE summer vacations are here. Kids display a range of emotions and moods during vacations from being busy to lazy to hyper active and very passive. If kids are not out for a tour or visit to their grandparents then at home their schedule tends to be busier than school days.

My 4 year old also attends summer classes and this time they are rigorous, meaning I have enrolled him for sports training which is quite exhausting compared to classroom activities. While his food intake has increased many folds I see the need for something handy which can be with me always that I can feed him whenever his battery is about to die 🙂

3 ingredient energy bar

Kids lose out double the amount of energy during vacations; some sort of super food that gratifies and instantly tops up their energy is highly required. Thus, I have been toying with the idea of making him an energy bar using dates since he loves eating them plus we know dates is a super food which gives instant energy. Being a natural sweetener it also eliminates the need of any processed sugars. There are plenty of energy bars that you can make with various wholesome ingredients and amazing flavour combinations. I narrowed down to the one below which is easy as a breeze calling for just 3 ingredients that lend some amazing benefits.


The Easy 3 ingredient Energy Bar for Kids is made using Dates, Oats and Almonds. Iron and instant energy from dates, fiber from oats and vitamins from almonds is a powerful combination which will energize your child right away.  Feel free to replace almonds with any nut your child prefers, add in seeds like sesame and peanuts for additional benefits. A spoon or two of honey can also be added. Enhance the flavour of these energy bars by mixing some cocoa powder or chocolate chips, bits of dried fruit like cranberries, cherries, etc.

featured image

Easy Energy Bar for Kids Recipe 

Makes 10 (1 inch x 1.5 inch) bars


1 cup tightly packed seedless Dates

½ cup Instant Oats

½ cup Almonds


Step 1 – Lightly toast oats in an oven or on a tawa (griddle). Keep aside.

Step 2 – Lightly toast almonds in an oven or on a tawa (griddle). Keep aside.

Step 3 – In a dry bowl mix all 3 ingredients together, then roughly divide in half.

Step 4 – Whizz half of the mixture in a grinder till everything grinds well and you get sand like texture. On pressing the mixture, it should come together and bind well.

Step 5 – Whizz the remaining mixture in a similar manner.

Step 6 – Mix both parts together and let it all come together as a big bowl.

Step 7 – Spread the mixture in a baking tray which has been lined with butter paper. Spread till desired thickness is achieved.

Step 8 – Refrigerate for 1 hour and then cut into bars. Store in an airtight container.


  • The bars keep well for a month at room temperature but considering Mumbai summers it’s wise to refrigerate them since the dates tend to get sticky, especially ground dates.
  • Dates are the binding agents for energy bars, except them feel free to add subtract ingredients of your choice as I have recommended in the article.
  • If your dates are hard you may soften them by soaking in just enough water. Discard water before grinding.
  • Honey can also be added to the bar in that case use dry dates as the moisture level of the bars will increase resulting in a sticky mixture.

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Banana Walnut Bread

banana walnut loaf_lr

I have been baking Banana Walnut Bread for years now and it’s one of our breakfast favourites. The method involved is very simple, so I often whip it up in the mornings to treat everyone with freshly baked Banana Bread for breakfast. Although, it’s possible to feast on this “fresh out of the oven” indulgence only on weekends, on few exceptional weekdays I bake the bread so that Nabeel can carry it in his Tiffin.

Bananas are so lovely and hassle free to cook with; they are available anywhere, anytime of the year and in abundance. Unlike other ingredients, where you procure them first and then decide what to make using them; for Bananas and especially this recipe it’s the other way round.

banana walnut cake

What I also love about Banana Walnut Bread is the fact that most of the sweetness is lent by the fruit which cuts down the requirement of processed sugar, something I avoid in my cooking as far as possible. Walnuts, as we know are the healthy nuts that are recommended for daily intake so there goes one more reason to consume this bread for breakfast. The bread has a very low shelf life say about 2 days from when it’s baked. But, honestly it doesn’t last more than a few hours in my house.

This is actually a tea time bread recipe but works equally good for breakfast. The reason it’s called bread is because unlike cakes it’s not very dry and spongy but moist with a compact texture and can be enjoyed on its own without any icing or frosting.

Weekend’s approaching and you could consider baking this for breakfast or tea time. Variations like Banana-Raisins, Banana-Chocolate chips, Banana-Almonds are possible.

banana walnut bread_lr
Banana Walnut Bread Recipe
Makes 1 loaf (as seen in the images)

3 Ripe Bananas
180grams Powdered Sugar / Icing Sugar
2 eggs
30 grams curds, whisked
75grams walnuts, chopped
200grams refined flour
1 teaspoon baking soda
60ml oil

Step 1 – Mix curd and soda in a bowl and keep aside.
Step 2 – Peel bananas. In a bowl, mash the bananas using a fork; if possible, keep a few lumps. Add in icing sugar and mix well.
Step 3 – Add in an egg, curd-soda mixture. Mix well.
Step 4 – Immediately, fold in the flour.
Step 5 – Add walnuts, oil and mix well.
Step 6 – Pour the batter in a greased loaf tin and bake at 180C for 45 minutes. If you do not have a loaf tin, then pour the batter into a muffin tray to make muffins.
Step 7 – Cool the bread completely before cutting and serving.

Till then, Love Being a Mommy!

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Green Pea Parathas

This year’s extended winter is a boon; not only do we get to enjoy the lovely weather but also the endless supply of fresh fruits and vegetables it brings along. Carrot and Peas are the top 2 ingredients of the season that always come home with me after every trip to the market. I pick up nearly a kilo each, every week. The family munches on carrots as a snack, salad and for me, a bowl of carrot easily works as a dinner replacement, select few days of the week. Besides, carrot soup and gajar halwa are the other hot favourites.

Peas are low in fat high in Vitamin C & Vitamin K and a very good source of dietary fiber. 

As for Green Peas, I make stuffed parathas using them. Green Pea Paratha, along with fresh curds and pickle, is the current favourite breakfast of the family. Green Pea Paratha or Matar Paratha, in my opinion, is a healthier and easier alternative to the famous Matar Pooris that are relished for breakfast across India. Plus, if feel, one can taste the green peas better as a stuffing in parathas than pooris.

indian pea bread

It is a known fact that Nabeel loves parathas of any kind and, happily, Green Pea stuffing has also found its way on his approved stuffing list. Cheese tops it by the way. Although, he rarely eats them as breakfast the parathas are always welcome for his snack box. Thrice a week, to be precise.

Peas are high in starch which means they do not need any external binding ingredients; this stuffing uses the binding power of peas and lets their actual flavour come out.

The sweet and mild flavour of peas is such that the vegetable can be easily transformed and adapt to any dish. I have come across many Green Pea Paratha recipes that use a list of ingredients which overpower the humble pea, defeating the entire idea of a green pea recipe; this recipe, however, uses few basic ingredients and is easy to make comparatively. The outer covering is made using whole wheat or refined flour while the stuffing has 100% green peas and no other filler ingredients. Peas are high in starch which means they do not need any external binding ingredients; this stuffing uses the binding power of peas and lets their actual flavour come out. Try this recipe of Green Peas Paratha to know what peas taste like and how they can be delicious on their own.

green pea paratha

Green Peas Paratha Recipe
Makes 10 to 12 parathas

For paratha dough
2 cups whole wheat or refined wheat flour
2 tablespoons oil
2 pinches of salt

For the paratha filling
2 cups – freshly shelled Green Peas
2-3 nos – Green chillies
1 teaspoon chopped ginger
½ teaspoon jeera /cumin powder
2 tablespoons oil or butter
Salt to taste

Ghee / Clarified Butter – as required to cook the parathas
Fresh curds / yougurt & tangy mango pickle to serve with parathas

Step 1 – First prepare stiff dough using the given ingredients and water. Cover the dough and keep it aside or refrigerate while the filling is being made.
Step 2 – For the filling, put green peas, green chillies, ginger, cumin powder and salt in a mixer jar and coarsely churn it.
Step 3 – In a wide (wider the better) non-stick pan, heat the oil. Once hot add in the green pea mixture and sauté for 5 minutes.
Step 4 – Spread out the mixture as thinly as possible on the pan, lower the flame and let it cook. This will take about 10 to 15 minutes, cook till the raw smell of the peas vanishes and you get sweet smelling cooked pea aroma. The mixture is also ready when you are able to mould it easily.
Step 5 – Take off flame, check for taste and let it cool for 15 minutes.
Step 6 – Take the prepared dough and portion it into small balls.
Step 7 – Heat a griddle on medium flame, roll each portion into a thick disc and place about a tablespoon of green pea mixture in the center, bring the dough from the sides together and seal the filling.
Step 8 – Roll carefully into medium thick or ½ centimeter thick parathas.
Step 9 – Place paratha on the hot griddle and roast on both sides using oil / ghee.
Step 10 – Repeat the same with remaining dough balls, one at a time.
Step 11 – Serve parathas hot off the tawa with fresh curds and tangy mango pickle.

matar paratha

Till then, Love Being a Mommy!

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 Disclaimer: This article was originally written for Babychakra and published here

Spinach & Peanut Pooris

Nabeel is learning vegetables in school. Last week they were introduced to Spinach and I made him some lovely spinach pooris as they have been asked to carry a food item prepared using the vegetable they will be learning that day.
Spinach, incidentally, is my current favourite vegetable and I make it a point to use it at least once a week. Nabeel enjoys eating all types of breads, Indian or Western so I knew Spinach had to be incorporated in a bread recipe and that’s how the pooris were born 
This is by far the simplest bread variation I have created. The Pooris are good on their own, try them with some achaar (pickle) or a dip, they taste divine. Pack them for your child’s tiffin or make them for tea time. They also qualify as a good travel snack.

spinach and peanut fried bread

Spinach & Peanut Pooris Recipe
Makes 15 pooris

1.5 cups whole wheat flour or gehun ka atta
½ cup wilted spinach (approx ½ bunch of fresh spinach will give this)
¼ th cup raw peanuts
1 teaspoon chopped garlic
½ teaspoon chopped ginger
1 green chilli
1 teaspoon jeera
Salt as per taste
Oil for frying


Step 1 – Coarsely blend all the ingredients except the flour.
Step 2 – Combine the blended mixture with flour and using water make pliable dough. Check for salt and adjust if required.
Step 3 – Cover dough and keep aside for 15minutes.
Step 4 – Heat a wok/kadhai with adequate amount of cooking oil, keep the flame on simmer.
Step 5 – While the oil heats; roll out pooris in round or any shape of your choice. Pooris should be approx 3inch in diameter.
Step 6 – Avoid rolling very thin pooris, especially if packing in tiffin as they tend to dry out. Thicker pooris remain soft, comparatively.
Step 7 – Once the oil is hot deep fry the pooris on low flame only.
Ensure they don’t brown too much.

Serve hot with a pickle or dip

Till then, Love Being a Mommy!
Step 7 – Once the oil is hot deep fry the pooris on low flame only.
Ensure they don’t brown too much.

Serve hot with a pickle or dip

Spiced Potato Stuffed Sesame Buns

It’s that time of the year when I am scratching my head to figure out new flavours and food items to pack in Nabeel’s lunch box. I know it’s been only a month since school re-opened yet the regular Tiffin making activity has already started to get boring for me. So recently, during one of my blog-hop session when I came across this cool lunch box recipe for kids – Spiced Potato Stuffed Sesame Buns, I jumped to try it the very next day. And boy, it was magical!

Spiced Potato stuffed Sesame Buns
Prepared with very basic everyday ingredients available in our kitchen these stuffed buns are a great option for kids as a snack, picnic food and for school lunchboxes too.
Do give them a try, they just look fancy but are easy to make. They are best baked fresh in the mornings. Cool them and wrap with cling film and pack in the Tiffin, the freshness will remain intact.
Once you have mastered the bun part then the stuffing options are unlimited from chicken to mince to mixed vegetables..just create what you enjoy.

Potato filled Sesame buns
Spiced Potato Stuffed Sesame Buns Recipe
Makes 4 buns (as pictured)


For the spiced potato stuffing
½ cup boiled and mashed potato
2 tablespoons chopped coriander
1 teaspoon finely chopped green chilli
Salt as per taste

For the sesame buns
250grams flour
12grams dry yeast
1 teaspoon sugar
½ cup tepid water
½ teaspoon salt
1 tablespoon oil
Some milk or beaten egg yolk to brush the buns with
White sesame seeds – to sprinkle
Flour – for dusting

Step 1 – Start by preparing the stuffing, mix all the ingredients in a bowl. Check for salt, cover and keep aside.
Step 2 – Start with the dough, add yeast and sugar to the lukewarm water and let it rise (you will see froth on the surface of the mixture after a minute or so)
Step 3 – In a bowl, add flour, salt and the yeast mixture. Mix and knead everything well to form soft pliable dough. Use some more water, if required.
Step 4 – Add the oil and knead well. Cover the dough with a damp muslin cloth and keep in a warm part of the kitchen counter for the dough to rise (ferment). This should take approx 20minutes. After fermentation, the dough will double in size and will be spongy to touch.
Step 5 – Dust a clean and dry section of the kitchen counter with some flour and punch the fermented dough on it. Literally, punch to remove all the air and flatten the dough to its original size and texture.
Step 6 – Dived the dough into 4 parts, make smooth round balls and leave again to ferment for 10 minutes.
Step 7 – Repeat step 5 for each ball.
Step 8 – Take each ball and stuff it with some potato filling. Make balls again and place on a greased baking tray.
Step 9 – Brush each bun with some milk or egg yolk, sprinkle with sesame seeds (press them lightly to stick) and let the dough rise for 10 minutes before baking them in a pre-heated oven for 25 minutes at 200C.
Step 10 – Once out of the oven, brush the buns lightly with melted fat.

Potato Stuffed Bread
Notes: The buns, ideally, should be consumed the same day. If needed, refrigerate them and consume within 2 days. Buns can also be frozen for a week and re-heated in an oven.

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Till then, Love Being a mommy!