Archive for the ‘Amuse my mouth’ Category

Baked Coriander Bread

Baked Coriander Bread
I have made this several times and each time its turned out just perfect with the guests asking for the recipe. I thought it the best recipe to start sharing with all the bigburp contributors.
The quantity remains according to ones taste.
Ingredients :
French Loaf (Plain or Cheese flavoured)
Coriander
Garlic flakes
Green chillies
Butter
Salt and pepper
Grind the coriander, Garlic flakes and Green chillies in a nut grinder keeping it coarse…dont make a smooth paste. Heat Butter in pan and add the coriander mixture and saute it for few minutes. Add salt and pepper to taste keeping in mind the salt in the butter and the hotness in the chillies.
Cut the loaf in diagonal slices not to thin taking care not to cut till the end. Spread the coriander mixture in between the slices. Preheat the oven at 180 C.Wrap the bread in a foil and bake it for 15-20 minutes. Serve hot with soup.
Variation: U can use the mixture on mini toast topped with cheese and serve as starters.
by
Chandni Sanghvi Patel
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Eggplant Avocado Dip

Ingredients:

3 small eggplants

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

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

 

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

 

 

 

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

1 cup finely chopped potatoes

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

Paneer Tikka Skewers

A wonderful Indian appetizer made of Indian cottage cheese,marinated in spices and grilled to perfection.

( Makes approx 30 cubes)

Ingredients:

1/2 tsp garam masala

1 tbsp all-purpose flour

1/2 tsp hot chili powder

1/4 tsp crushed black peppercorns

2 tsp cumin powder

2 tbsp malt vinegar

1/2 tsp salt ( or to taste)

10 1/2 oz paneer, cut into 3/4 inch cubes

1 medium onion, cut into chunks

1 Bell pepper, cut into chunks

15-20 Pineapple chunks

2 tbsp vegetable oil

 

METHOD:

Mix the garam masala, flour, chili, black pepper, cumin powder, vinegar and salt together.

 

Stir the paneer into the marinade, cover and leave for at least 10 minutes in the refrigerator.

 

Soak 5-6 wooden skewers in water for at least 15 minutes.

 

Preheat the oven to 350 degrees F .

 

Thread the paneer on the skewers, alternating the paneer with chunks of , pineapple and bell pepper.

 

Brush with Vegetable oil , then roast for 10 minutes, turning occasionally, until the paneer is golden yellow.

 

Serve hot with mint or coriander chutney. By Madhu Thube

 

By Madhu Thube