Bruschetta is my family favorite for Friday evenings. It is full of flavor with fresh ingredients and very simple to make. You can add any fresh vegetable you like as a topping.
Prep time: 15 minutes
Cooking time: 8 minutes
Approximate: 6 servings
- French bread or Italian bread – 1 baguette
- Fresh Tomatoes – 3 chopped
- Sweet onion – 1 chopped
- Fresh basil leaves or Cilantro leaves – 10 chopped.
- Olive oil – 1/4 cup
- Fresh garlic cloves – 3 minced
- Shredded mozzarella cheese – 1.5 cup
- Freshly ground black pepper – 1/4 tsp
- Salt as per taste taste
- Preheat the oven to 400°F.
- In a large bowl, combine the chopped tomatoes, sweet onions, chopped basil or cilantro, minced garlic, olive oil, salt and black pepper. Mix gently and keep aside.
- Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
- Spoon tomato-onion mix on each slice evenly. Top the slices with shredded mozzarella cheese.
- Place in the oven for 5 minutes, or until the cheese is melted.
Dahi vada (Dumplings in spicy yogurt)
Dahi vada is a perfect summer snack. It can be made ahead of time and should be served cold, so makes it a great party dish. It is also a kid’s friendly snack.
Prep Time: 20 mins
Cooking time: 20 mins
For Dahi vada (4 servings)
Urad dal (white) – 1cups
Moong dal (yellow) – 1/2cup
Cumin seeds – 1 tsp
Asafoetida powder- 2 pinches
Freshly grounded black pepper – 1 tsp
Green chilies – 2
Cooking oil to fry
Salt as per taste
Yogurt – 2 cups
Whole milk – 1/2 cup
Chaat masala – 1 tsp
Black salt – 1 tsp
Sugar – 1/2 tbsp
Red chili powder – 1 tsp
Roasted cumin powder- 1 tbsp (grounded)
Tamarind Chutney – 1/2 cup
- Wash Urad dal and moong dal thoroughly and soak it in water for 6-7 hours.
- Grind soaked dal with green chilies in fine paste using very little water. Add asafoetida powder, cumin seeds, black pepper and salt to the paste. Mix the batter for few minutes. It will incorporate some air to the batter and make it light.
- Heat cooking oil for frying the vadas.
- Take small lemon size batter and fry it in the oil. Repeat till all the vadas are done. It should be golden and crispy.
- Keep some room temperature water in a big bowl. Put the fried vadas into the water submerged. After 5 minutes, take the vadas out of water and press each vada with your palm to take the water out.
- To prepare yoghurt, take yogurt in a bowl and add ½ cup whole milk and whisk evenly. Add salt, sugar and chaat masala and keep aside.
To serve, place 2-3 vadas in a shallow plate. Add yogurt on the top evenly. Garnish it with red chili powder, roasted cumin seeds, salt as per taste and tamarind chutney. Serve at room temperature or chilled.
Eggless blueberry muffins are great for healthy breakfast or a snack.
Approx. 12 muffins
Prep Time: 10 mins
Cooking time: 25 mins
- All-purpose flour – 2 cups ( I used 1 cup whole wheat flour + 1 cup all purpose flour)
- Sugar – 1 cup
- Baking powder – 4 tsp
- Milk – 1 cup
- Melted butter – 3 tbsp
- Fresh or frozen blueberries – 1 cup
- Preheat oven at 350 degrees F.
- Line 12 muffin cups with paper liners.
- Combine flour, sugar and baking powder in a large bowl. Stir in milk and melted butter slowly . Fold in blueberries.
- Fill each cup 2/3 full.
- Bake at 350 for 25 minutes.
Approx. 12 servings
- Pomegranate juice – 1 cup
- Guava juice – 2 cups
- Club soda – 1 cup
- Simple syrup – 1/2 cup
- Fresh lime juice – 4 tbsp
- Fresh mint leaves – 1/4 cup
- Ice cubes – 2 cups
- Rum – 1.5 cups (10 oz.) [OPTIONAL]
In a blender add all of the above, except half mint leaves. Blend for few minutes. Pour in chilled glasses. Garnish with remaining fresh mint leaves and lime slices and serve.
Note: For non-alcoholic drink, leave rum out.
Simple Syrup: 1 cup water and 1 cup sugar, boil until sugar is completely dissolved. Cool it and use it in preparing beverages.
We would like to thank you all for visiting Shveta’s Recipes regularly.
We’ll be adding new recipes for you in the future as well.