Cheesy Tomato Garlic Bruschetta

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

Ingredients:

• 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

Method:

1. Preheat the oven to 400°F.
2. 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.
3. 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.
4. Spoon tomato-onion mix on each slice evenly. Top the slices with shredded mozzarella cheese.
5. Place in the oven for 5 minutes, or until the cheese is melted.

Serving Suggestions:
Serve warm.

Tangy Mango Salsa

Prep Time: 7 minutes
Cooking time: Nil
Serving size: 6

 Ingredients:

• Ripe Mango – 1 peeled, seeded and chopped
• Tomato – 1 chopped
• Sweet onion – 1/2 chopped
• Fresh cilantro – 1 tbsp finely chopped
• Fresh green chili – 1 finely chopped (Optional)
• Lime juice – 1 tsp
• Sugar – 1 tsp
• Red chili powder – 1 pinch
• Chaat masala – 1 pinch
• Salt as per taste

Method:

Combine all the above ingredients in a large bowl. Mix it well till all the flavors combine. Refrigerate it or leave it at room temperature for half an hour before serving.

 Serving Suggestions:

Serve fresh and tangy mango salsa with your favorite chips. Enjoy!

Seven layer bean dip

This Mexican dip is a party favorite. It can be prepared in advance and refrigerated. It should be served at room temperature. You can add any ingredients of your choice but below is the list of most preferred ingredients in a seven layer dip.

Ingredients:
Approx. 6 servings

• Re-fried beans – 1 can (16 oz)
• Taco seasoning mix – 1 (1 ounce) packet
• Sour cream – 1 (16 ounce) container
• Guacamole – 1 cup (homemade or store bought)
• Salsa – 1 cup
• Tomato – 1 large chopped
• Green bell pepper -1 chopped
• Green onions – 1 bunch chopped
• Sliced black olives – 1 (6 ounce) can, drained
• Shredded Mexican cheese – 2 cups

Method:

1. In a medium bowl, blend the taco seasoning mix and re-fried beans. Spread the mixture onto a large rectangle glass container.
2. Spread sour cream over the re-fried beans.
3. Top the layers with guacamole and salsa.
4. Now add layers of tomato, green bell pepper, half green onions and top with Mexican cheese.
5. Garnish with sliced black olives and remaining green onions.

Serve at room temperature. Enjoy with your favorite tortilla chips.

Chana dal vada : A crunchy snack for soggy weather

Happy Indian Republic Day!

Saare jahan se achcha Hindusitan hamara…….

Chana dal vada is a perfect snack for rainy, soggy weather. Enjoy these crunchy fritters with the chutney of your choice and a hot cup of tea.

Ingredients:
Approx. 6 servings

• Yellow chana dal  – 2 cups
• Onion – 1/2 cup finely chopped
• Ginger garlic paste – 1/2 tbsp
• Green chilies – 2 finely chopped
• Fresh cilantro leaves – 2 tbsp finely chopped
• Cumin seeds – 1 tsp
• Salt as per taste
• Vegetable oil for frying

Method:

1. Soak chana dal 4-5 hours in plenty of water.
2. Drain the water. Keep 1/4 cup soaked dal aside. Grind remaining dal without adding water.
3. In a large bowl, add the above dals, onions, ginger-garlic paste, cilantro leaves, green chilies, cumin seeds and salt. Mix well.
4. Heat oil in a pan for frying vadas.
5. Take 1 tbsp of the above batter in the palm of your hand, flatten them a bit and carefully fry them in medium hot oil till they turn golden brown in color.
6. Drain vadas on the kitchen towel.

Enjoy these garma garam vadas with the chutneys of your choice.

Khandvi: A Gujarati delight

Khandvi is a very delicate Gujarati snack. It takes little patience and practice to make these beautiful rolls. But it’s worth trying.

For Khandvi batter:

Besan (Gram flour) – 1 cup
Yogurt – 1 cup
Water – 1/2 cup
Green chili paste – 1 tsp
Ginger paste – 1 tsp
Lemon juice – 1 tbsp
Asafetida powder (Hing) – 1 pinch
Turmeric powder – 1 pinch
Salt as per taste

For Tempering:

Mustard seeds (rai) – 1 tsp
Curry leaves – 5
Green chilies – 2 chopped
Fresh cilantro – 1 tbsp finely chopped
Fresh grated coconut – 2 tbsp
Cooking oil – 2 tbsp

Method:

1. In a large bowl, add sieved besan, ginger paste, green chili paste, turmeric powder, asafetida powder and salt. Now add yogurt and water to it. Mix thoroughly. There must be no lumps and batter should be smooth.
2. In a thick bottom pan, cook this batter, stirring continuously. It starts to thicken. Keep stirring for approx. 5 minutes or till done.
3. Now keep the back of two steel thalis or any other large smooth area ready.
4. Take some batter on the back of each of these thalis and quickly spread them in very thin layer.
5. Let it cool for 2-3 minutes. Then slice them with knife into 2 inch long stripes.
6. Roll each stripe gently and arrange these rolls neatly in a serving dish.
7. For tempering, heat oil in a pan and add mustard seeds. When mustard starts splattering, add curry leaves and chopped green chilies. Sauté for a minute and pour it evenly on the rolled Khandvi.

Garnish and serving suggestions:
Garnish Khandvi with fresh grated coconut and fresh chopped cilantro. Serve immediately.

Koshimbir: A Maharashtrian Salad

Ingredients:
For approx. 4 servings

English cucumber – 1 Peeled
Tomato – 1
Sweet onion – 1
Green chili – 1 tsp finely chopped [OPTIONAL]
Fresh Cilantro – ½ cup finely chopped
Freshly ground black pepper – 1 tsp
Sugar – 1 tsp
Fresh lime juice – 1 tbsp
Chaat masala –  1 tsp
salt as per taste

Method:

• Cut cucumber, onions and tomatoes in small cubes. Keep aside.
• In a bowl, add all the cut vegetables, green chilies, black pepper, sugar, chaat masala, lime juice and salt.
• Mix well and let it refrigerate till chilled.
• Add fresh chopped cilantro, mix again and serve.

Enjoy this tangy salad with lunch or dinner.

Mutter ki Kachori (Green peas stuffed snack)

Mutter ki Kachori (Green peas stuffed snack)

Kachori is one of the most common western Indian snacks. This recipe has green peas as main ingredient for filling. It is great on its own with tea/coffee and even tastes better as assembled chaat.

Ingredients:
For Kachori shell:

• All purpose flour [Maida] – 2 cups
• Melted butter or ghee – 2 tbsp
• Water (enough to make firm dough)
• Cooking oil to fry
• Salt as per taste

For Filling:

• Green peas – 3 cups (fresh or frozen)
• Ginger garlic paste – 2 tbsp
• Green chilies – 2
• Shredded coconut (fresh or dry) – 1/2 cup
• Cumin Seeds (Jira) – 2 tsp
• Garam masala – 1 tsp
• Amchur powder – 2 tsp
• Salt as per taste
• Cooking oil – 1 tbsp

Method:
To prepare filling:

1. In the microwave, cook green peas with very little water for 6 minutes, keeping it covered.
2. In the food processor, grind these green peas coarsely with green chilies.
3. In a pan, heat cooking oil. Add cumin seeds. When it starts splattering add ginger garlic paste to it. Sauté for 2-3 minutes.
4. Now add green peas mixture and shredded coconut to it. Mix well. On medium low heat let it sit for 10-15 minutes. For fresh coconut it takes longer.
5. Once the mixture is all dried up, add amchur powder, garam masala and salt. Mix well.
6. Take it off the heat and let it cool completely before filling in the kachories.

To make Kachoris:

1. Combine all purpose flour, butter or ghee and salt. Mix evenly. Now add little by little water to make flaky dough.
2. Knead well to make it firm dough.
3. Keep the dough aside for 5-10 minutes.
4. Take small ball size dough. Roll it into small circles. Place 1 tbsp of prepared filling in the centre and bring the edges together. Make an even ball; flatten it a bit by pressing your thumb in the center gently.
5. Heat cooking oil for frying the Kachoris. Oil should be medium hot.
6. Deep fry kachoris very slowly till it is crisp and golden on both the sides.
7. Drain it on paper towel and let it cool down. Store it in an air tight container.

Serving Suggestions:
Assemble Mutter ki kachori as chaat. Place 2 kachoris on a serving plate. Garnish it with sweet tamarind-date chutney, green chutney and spiced yogurt. Also add chopped red onion, namkeen sev and chopped cilantro.

Mutter ki kachori is ready to be served.

Cucumber Cooler Drink

Cucumber cooler

Beat the summer heat with refreshing Cucumber cooler drink.

INGREDIENTS:
Makes 6 servings approx.

• English cucumber – 3 (peeled and cubed)
• Celery – 1 cup (cubed)
• Mint leaves – 10
• Fresh lemon juice – 1/2 cup
• Honey – 2 tbsp
• Ice

Method:
Mix all the ingredients in a blender. Strain and serve chilled. Garnish with cucumber slices and mint leaves.

Note: Add Vodka and convert refreshing cucumber cooler into Cucumber martini.

Healthy Snack: Steamed Doodhi Muthia

Healthy Snack: Steamed Doodhi Muthia

I always loved Gujarati cuisine for the variety it brings to everyday snack. Muthias are steamed and tempered bites made of a variety of flours and vegetables. I have adapted this recipe from Tarla dalal’s cookbook and every time it comes out perfect. Enjoy this healthy snack with your favorite chutney and a cup of masala tea.

Ingredients:
Servings: 4 Approx.

For the muthias:
Bottle guard (Lauki /doodhi) – 1 medium
Whole wheat flour – 1 cup
Semolina (rava) – 3/4 cup
Bengal gram flour (Besan) – 1/2 cup
Ginger-green chili paste – 2 tbsp
Turmeric powder (haldi) – 1/2 tsp
Garam masala – 1/2 tsp
Cumin seeds (jeera) – 1/2 tsp
Fennel seeds (saunf) – 1/2 tsp
Asafoetida (hing)- 1/2 tsp
Lemon juice – 1 1/2 tbsp
Sugar – 2 tbsp
Chopped cilantro – 3 tbsp
Baking soda – 1/2 tsp
Cooking oil- 2 tbsp
Salt as per taste

For the tempering:
Mustard seeds ( rai / sarson) – 2 tsp
Sesame seeds (til) – 1 tbsp
Asafoetida (hing) – 1/2 tsp
Cooking oil – 2 tbsp

For garnish:
Chopped cilantro – 2 tbsp
Fresh grated coconut – 2 tbsp (Optional)

Method:
For Muthias:

• Peel and grate lauki or doodhi. Squeeze the excess water from it. Strain the water out of the grated doodhi. Keep the liquid aside for later use.
• Combine all the ingredients for the muthia in a bowl and knead soft dough adding the strained vegetable liquid if needed.
• Oil your palms and divide the dough into 4 parts and roll out into cylindrical shapes approx. 1.5 inch diameter.
• Steam them for 25 to 30 minutes till done. To check if the muthias are done, insert a toothpick in the centre. If it comes out clean, the muthias are cooked.
• Cool and cut into 1/2 inch thick slices and keep aside.

Tempering and Garnish:

• Heat oil in a shallow pan and add the mustard seeds. When it starts crackling, add the sesame seeds and asafetida.
• Add the sliced muthia and stir for 5 to 10 minutes till they become golden brown.
• Garnish with freshly chopped cilantro and grated fresh coconut.
• Serve hot with tangy green chutney.

Hara bhara seekh kebab

“Seekh” means skewers and “kebab” means patties, so seekh kebab is patties on the skewers. Usually kebabs are associated with non vegetarian food category. But these crispy flavorful seekh kebabs are made from vegetables and chana (gram).

Ingredients:
Approx. 10 seekh kebabs

Green chana (gram) (fresh or frozen) – 1 cup
Green peas (fresh or frozen) – 1 cup
Carrot – 1
Potato – 2 medium
Roasted chana dal (dalia) – 1/2 cup
Chaat masala – 1 tsp
Garam masala – 1 tsp
Amchur powder – 1/2 tsp
Ginger garlic paste – 1/2 tbsp
Red chili powder – 1 tsp
Roasted cumin powder – 1 tsp
Cooking oil – 2 tbsp
Salt as per taste
Bamboo skewers – 10

Method:

• Grind roasted chana dal and keep aside.
• In a pressure cooker, cook green chana, green peas, carrot and potatoes.
• In a bowl, add cooked green chana, green peas, boiled and peeled potatoes and cooked carrot. Mash them well together and keep aside.
• In a pan, heat  1 tbsp oil and add ginger garlic paste and sauté for 2-3 minutes. Now add mashed vegetable mixture, all the dry spices and salt. Mix well. Sauté for 3-4 minutes and take it off the heat.
• Take the mix in a large bowl and gradually mix roasted chana dal powder to it. Make it into dough like consistency.
• Take a lemon size mixture in your hand and place skewer in it. Now gently but firmly spread the mix evenly on the skewer.
• In a wide shallow pan, add little oil and place these kebabs in single layer on medium heat. Let it become golden brown and crisp on one side and then turn them on the other side.
• When kebabs are evenly golden brown and crisp, it is ready to serve.

Enjoy these seekh kebabs with green chutney or tangy tomato chutney as an appetizer or evening snack.