Archive for the ‘Amuse my mouth’ Category
14 Jun
Baked Coriander Bread
22 Mar
Eggplant Avocado Dip
Ingredients:
1 ripe avocado
1/4th cup finely chopped green pepper
1/2th cup finely chopped onion (preferably red)
1 green chillies (more by choice)
1 tsp lemon juice
salt and pepper to taste
fresh cut cilantro and spring onions for garnish
Method:
Roast the eggplants, i just did it over my stove (should be prefect for outside grill). Use small eggplants so they cook nicely all through. Remove the skin. Mash them in a bowl. To that add the ripe avocado, finely cut onion, finely cut green peppers, lemon juice, salt and pepper. For the green chilli, I lightly roasted it directly on my gas stove and crushed it inside the mixture. Use your hand to nicely mix in all the ingredients and make sure the eggplant and avocado blend well. Add fresh cilantro and spring onions on top.
I purposely did not use garlic (key ingredient of guacomole) because I did not want garlic to overpower the eggplant and avocado. But if you are garlic fan go ahead and use garlic, roasted or raw whatever you prefer.
This can be served as a dip for chips, with toasty bruschetta, with naan/paratha or I ate it with dosa today.
Enjoy!
By Priya Vaidya
5 Mar
Bengal Gram( Kala Chanaa) Kebabs
I had some left-over boiled dark chickpeas (kaley chaney).. made kabab’s out of them, came out very well 🙂
Ingredients:
1 cup soaked, boiled kaley chaney
1 inch ginger
2-3 green chillies
1 medium size onion – finely chopped
Cilantro – finely chopped
salt to taste
red chilly powder to taste
chaat masala
fresh lemon slices
Method:
Take the boiled kaley chaney in the food processor, add the ginger and green chillies to it and make a paste
Take it out in a bowl, add chopped onion and cilantro, salt and red chilly powder. Mix well.
Make small balls of the mixture and flatten it into small rounds like tikkis
You can make them on a griddle or a grill
I used a griddle
Pre-heat the griddle to 350 F
Add some Olive oil on it. Put the kababs and cook well until brown on one side. Add some more Olive Oil and turn over the kababs. Let them cook well until light brown.
Serve them hot with green chutney or sauce. Sprinkle some chaat masala and squeeze some lemon juice. Enjoy !!
Also you can grill some onions to have with these kababs.
By Deepika Gupta
27 Feb
Vegetarian Shami Kebabs
Traditionally Shami kebabs are made of minced meat, this is a vegetarian version of them with combination of unusual ingredients, something different to make and serve from the usual array of appetizers..I found this recipe on the internet..tried it and loved it.
Ingredients:
For Kebabs: Makes about 12-14
1 firm plantain (raw banana)
1/4 cup chana daal ( cooked through but not mushy, just firm enough)
1 onion (fine diced)
Few green chilis (finely chopped)
Half a bunch of Coriander/cilantro (finely chopped)
10-12 leaves of Mint (finely chopped)
Red chili powder, Turmeric powder, Amchur Powder, Chaat masala and Salt, all these to taste
For the inside stuffing:
1/2 cup of fine grated paneer
Few fresh pomegranate pods
Salt,red chili powder and armchur powder, all to taste.
Mix it well.
Method:
1) Boil the plantain in water until its cooked through but make sure you don’t leave the plantain in the water after its done. (should be cooked but firm)
2) Mash the plantain and keep aside.
3) Saute the fine diced onions in a little oil, add green chilies and saute a min or so.
4) Add chana daal,plantain mash, cilantro, mint and all seasoning mentioned above, saute it for a min or so until mixed well.
5) Make a ball of this plantain-daal mix and in your palm flatten it to a small round.
6) Take little paneer mash and put it in the center of the plantain mash, close it to make them into small pattie size kebabs, about an inch or two in circumference.
7) Take some oil in a shallow pan and sear them until golden brown.
The nice part of the dish is when you bit into the kebabs, the paneer stuffing is a surprise and it also makes these kebabs very cheesy to taste and the pomegranate seeds are a big surprise too.
Serve it with chutney of your choice.
By Aditi Sheth
22 Feb
Healthy Vegetarian Seekh Kebabs
Ingredients:Simple ingredients and no frying makes these kebabs healthy and delicious.
1 cup finely chopped green beans
1 cup finely chopped carrots
2 tsp garam masala
1 tsp amchur powder
1 tsp red chili powder
1 tsp corriander powder,salt to taste.
chaat masala to sprinkle when done.
2-3 tbl spoon oil.
1/4 cup bread crumbs.
15 skewers (metal or wood) soaked in water for about half an hour.
A flat or open griddle/pan.
Method:
steam the vegetable together until cooked
mash them into a thick pulp.
It will be sticky because of the potato but that is what will make it stick on the skewers.
add the seasoning,( increase or decrease based on your preference)
Skewing:
Take some pulp in your palm, put the skewer in the middle of the pulp in your palm and start to bind it such that half the skewer is covered with the pulp.
The trick is to evenly distribute the veg pulp and making a decent layer on the skewer. Not to thick or it will fall off or not to thin cause it will burn.
Once all the skewers are done, heat the griddle.
brush some oil to prevent sticking.
Gently roll them in bread crumbs and lay the skewers on the griddle, roast on medium high heat.
Brush some oil on the skewers just to brown them and turn them over until both sides are golden brown.
Sprinkle some chaat masala on top.
one can add coriander,spinach,mint leaves or any other vegetable like beets.
Serve it with mint chutney.
By Aditi Sheth