Party Appetizers: The Perfect Starters for Any Celebration
Introduction
Planning a party involves many details, but one of the most crucial elements is the food. Party appetizers are essential as they keep guests satisfied and engaged while they wait for the main course. Whether you are hosting a small get-together or a large celebration, these appetizers for party settings will impress your guests. From easy appetizers for party prep to the best party appetizers that everyone will love, here’s a comprehensive guide to delicious starters.
Benefits of Appetizers at Parties
Stimulate Appetite: Appetizers help to stimulate the appetite and prepare guests for the main meal.
Encourage Mingling: Small, bite-sized appetizers for a party encourage guests to mingle and socialize.
Variety: Offering a variety of appetizers ensures that there is something for everyone, catering to different tastes and dietary needs.
Manage Hunger: They keep guests’ hunger at bay, especially if the main course is delayed.
Popular Party Appetizers
1. Vegetable Samosas
Vegetable samosas are classic party Indian veg appetizers. These deep-fried pastries filled with spiced potatoes and peas are a hit at any event.
2. Mini Quiches
Mini quiches are versatile and can be made with various fillings like spinach, cheese, and mushrooms. They are perfect appetizers for a party and can be served warm or at room temperature.
3. Stuffed Mushrooms
Stuffed mushrooms are elegant and flavorful. Fill them with a mixture of bread crumbs, cheese, and herbs for the best appetizers for party settings. Its one of those easy indian recipes that are close to everyone’s heart.
4. Paneer Tikka
Paneer tikka involves marinating cubes of paneer in spices and grilling them. It is a popular dish coming from Indian paneer recipes. This is one of the best party appetizers that’s both delicious and visually appealing.
5. Spinach Artichoke Dip
Spinach artichoke dip served with crackers or bread slices is a crowd-pleaser. It’s creamy, cheesy, and a must-have easy appetizer for party menus.
Easy Appetizers for Party
1. Bruschetta
Bruschetta is a simple appetizer made from toasted bread topped with diced tomatoes, basil, and olive oil. It’s quick to prepare and always a favorite.
2. Cheese Platter
A cheese platter with a variety of cheeses, fruits, nuts, and crackers is easy to assemble and offers something for everyone.
3. Caprese Skewers
Caprese skewers are made with cherry tomatoes, mozzarella balls, and basil leaves drizzled with balsamic glaze. They are fresh, colorful, and easy to eat.
4. Guacamole and Chips
Guacamole and chips are always a hit. This dip made from avocados, lime, cilantro is fresh and perfect for dipping.
Best Party Appetizers
1. Jalapeno Poppers
Jalapeno poppers stuffed with cream cheese and cheddar, then breaded and fried, are spicy and addictive. They are among the best party appetizers.
2. Vegetable Spring Rolls
Vegetable spring rolls are filled with fresh veggies and served with a sweet and spicy dipping sauce. They are light and crisp, ideal for any party.
3. Fruit Skewers
Fruit skewers made with a variety of fresh fruits are refreshing and healthy. They add a colorful touch to the appetizer table.
4. Baked Brie
Baked brie with honey and nuts served with slices of baguette is a rich and elegant appetizer that’s easy to prepare.
5. Falafel Balls
Falafel balls served with tahini sauce are delicious and vegetarian-friendly. They are crunchy on the outside and soft on the inside.
Tips for Serving Party Appetizers
Variety: Ensure there is a mix of hot and cold appetizers, and include vegetarian options to cater to all guests.
Presentation: Arrange appetizers attractively on platters or trays. Use garnishes like herbs or edible flowers to enhance the presentation.
Accessibility: Place appetizers at different locations around the party space to encourage guests to mingle and explore.
Timing: Serve appetizers as soon as guests arrive to keep them engaged and satisfied until the main meal is ready.
Portion Control: Keep the portions small and manageable, allowing guests to try multiple appetizers without feeling full too quickly.
FAQs
Q: What are party appetizers called?
A: Party appetizers are also known as hors d’oeuvres, starters, or finger foods. They are small dishes served before the main course to stimulate the appetite.
Q: What are the 8 kinds of appetizer?
A: The eight kinds of appetizers include canapés, crudités, dips, finger foods, starters, snacks, hors d’oeuvres, and tapas. Each type offers a different style and presentation, making it easy to cater to various tastes and preferences.
Conclusion
When planning your next event, ensure you have a variety of party appetizers to delight your guests. From easy appetizers for party settings to best party appetizers that will leave a lasting impression, these starters are sure to make your celebration a success. Enjoy experimenting with different flavors and presentations, and watch your guests savor every bite.
Sweet Corn Vada is exactly what the name says. Its Vada made with sweet corn. It makes for a great snack and can be made into chaat also. Its a nice snack inspired by street food and is a healthier option than the one served by the street vendors served with chutney and its everyone's favorite.
Corn and Spinach Pakoda is a super combination of corn and spinach. Its crunchy and delicious to eat as a starter/snack. You can even adjust the spice according to your taste. Instead of green chillies, you can add red chilli powder and can even add on garam masala too. Enjoy this delicious recipe for corn and spinach pakoda.
If you love corn, you will love double corn tortillas as a snack. These tortillas are not only healthy for you, but also delicious appetizers. The great is that you can add additional items for the filling.
1 and 3/4cups masa harina [corn flour suitable for Mexican tortillas]
1/2 teaspoon sea salt
1cup & 2 tablespoons hot water
2tablespoons of sunflower or another neutral oil, for frying
for Filling
1 large zucchini, thinly sliced
1 large handful of mushrooms [I used shiitake, but could be others], sliced
kernels of 2 medium fresh sweet corns
goat cheese – as much as you like, at least 1 teaspoon per tortilla
Mexican salsa verde
2 large ripe avocados
1 lemon
salt and pepper
Tabasco
olive oil, for sauteing
Instructions
For the dough: mix in a medium bowl the water, salt and masa harina, stirring with a wooden spoon until well combined. It should be a firm, dense dough, but not sticky at all. Cover with film and let cool at least 30 minutes.
Once the dough has cooled down to room temperature, try cutting it and check if it crumbles and seems too firm. If yes, add 2 additional tablespoons of water, one at a time, and knead to incorporate them in the dough. The consistency should be similar to play-doh, and should not be sticky. Divide into 12 equal parts.
Make a ball with each lump, trying to make them roughly the same size, and cover with film, loosely, when you are not working them, so they don't dry out.
In the meantime, cut 2 equal pieces of grease proof paper, roughly 20 cm squares. Lay one down on the counter.
Heat a heavy pan at medium heat, and paint with some of the neutral oil, to heat up while you roll the tortillas. I usually roll and cook simultaneously, so they don't dry out.
Place one of the dough balls in the center of the greaseproof paper on the counter, and cover with the other one. Roll with a rolling pin, rotating 45 degrees each time to make it round. Don't worry if the edges are a bit jagged, that will give it character. You should roll it out until it is only about 2-3 mms thick, which is thin but can still be lifted without breaking up.
One at a time, fry them in the pan 90 seconds on each side, until some parts start becoming golden. Slide onto a plate and cover with cloth, paint the pan again with oil and work through all the tortillas. Let them rest a couple of minutes before you fill them out, so they soften and can be folded.
For the filling: in a heavy pan [could be the same you used before], drizzle about a teaspoon of olive oil and heat at medium heat. Add the sliced mushrooms with a pinch of salt, saute 30 seconds and add the zucchini and corn kernels. Continue sauteing, stirring every now and then, until the zucchini is tender. Season with salt and pepper to taste, and remove from heat.
In a small bowl, mash the peeled and pitted avocados with a few drops of Tabasco, a pinch of salt and the juice of the lemon. Mix well.
To assemble the tortillas, slather a thin layer of salsa verde on each tortilla, crumble the goat cheese on top, cover with a tablespoon of the sauteed veggies and finish off with a dollop of the avocado. Fold in half and eat!
Medu Vadas are a traditional South Indian dish which can be served as a main course, side dish, or snack. This crispy deliciousness is made with spiced urad dal batter and fried in donut shape dumplings. They are crispy on the outside and soft on the inside. They are served with Sambar and Coconut Chutney.
1cup split washed urad dal (available in Indian stores)
1/8 teaspoon asafetida (hing)
2 teaspoon whole coriander seeds (sabut dhania)
1tablespoon green chili chopped
2tablespoons cilantro chopped (hara dhania)
1teaspoon salt
Oil to fry
Instructions
Wash and soak dal in about 3 cups of water for about 4-6 hours.
Drain the water and grind dal to smooth paste using very little water just enough to grind, food processor works good for this. Blend for another 2 minutes to whip dal to make fluffy. Take dal batter out in a wide bowl.
Add all the ingredients to the dal batter, cilantro, green chili, coriander, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light and fluffy. To make sure batter is ready put one drop of batter in a bowl of water, batter should float.
Keeping the right consistency of batter is very important; add water as needed batter should not be soft but not runny. When you put the batter on your palm batter should hold its shape. Make the Vadas batter when you are ready to fry them, as the batter sit will get soft if you are not ready to fry keep batter refrigerated.
Heat the oil in a frying pan over medium high heat.
The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Vadas will not cook through and will not be crispy.
Wet the palms and take golf size batter and place over your palm, flatten to round shape and make hole in the center looking like donut now with other hand wet fingers slowly slide Vada into the hot oil.
Fry the Vadas from both sides to golden brown. Take them out over a paper towel to drain access oil.
Traditionally Medu Vada is served with Coconut Chutney, and sambar (aromatic lentil soup with vegetables).
Notes
Notes
If the Medu Vada Batter is too thick: The Vada will shape nicely but they will be hard inside after frying.
If the batter is too soft: it will not be able to hold the shape and will absorb too much oil.
It’s the consistency of the batter that determines how soft and shapely the Vadas turn out.
Medu Vada is a South Indian delicacy often served as an appetizer or snack, especially during festive occasions like Yugadi. It is a gluten-free and vegan dish made primarily from urad dal (black gram lentils) batter, seasoned with spices like cumin seeds, black pepper, and curry leaves. The batter is shaped into round doughnuts and deep-fried until golden brown, resulting in a crispy exterior and a soft, fluffy interior.
Medu Vada is commonly enjoyed with coconut chutney or sambar, enhancing its flavor profile and making it a popular choice for those seeking gluten-free and vegan snack options. Medu Vada is a popular South Indian snack known for its crispy exterior and soft interior texture. Originating from the state of Tamil Nadu, it has gained widespread popularity across India and beyond. This medu vada recipe offers a step-by-step guide on how to make this delectable treat right in your kitchen.
How to Make Medu Vada: Step-by-Step Recipe
Preparing the Batter
To start making medu vada, you’ll need to prepare the batter first. Begin by soaking urad dal in water for at least 4-5 hours or preferably overnight. The soaked dal should be soft enough to easily break when pressed between your fingers. Once soaked, drain the water and transfer the dal to a blender. Grind it to a smooth paste, adding minimal water as needed. The consistency should be thick, similar to that of a pancake batter. This step is crucial in achieving the perfect texture for your medu vada.
Shaping the Vadas
Once the batter is ready, transfer it to a mixing bowl. Add finely chopped green chilies, ginger, curry leaves, cumin seeds, asafoetida, and salt to taste. Mix all the ingredients thoroughly to ensure an even distribution of flavors. Now, heat oil in a deep frying pan or kadhai on medium heat. To shape the vadas, wet your palms with water to prevent sticking. Take a small portion of the batter and flatten it slightly to form a disc shape with a hole in the center, resembling a donut. Carefully slide the shaped vada into the hot oil and fry until golden brown and crispy on both sides. Repeat the process with the remaining batter, frying a few vadas at a time to avoid overcrowding the pan.
Frying to Perfection
Achieving the perfect medu vada requires frying them to crispy perfection. Make sure the oil is adequately heated before adding the vadas to ensure they cook evenly and develop a crunchy exterior. It’s essential to maintain the oil at a consistent temperature throughout the frying process. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy vadas. Fry the vadas in small batches, flipping them occasionally to ensure uniform browning on all sides. Once done, remove the vadas from the oil using a slotted spoon and drain the excess oil on paper towels.
Serving Suggestions
Medu vada is best enjoyed hot and crispy, served with coconut chutney and sambar. You can also pair it with a tangy tomato chutney or spicy mint chutney for added flavor. Some prefer to enjoy medu vada with a cup of hot filter coffee, making it a perfect breakfast or evening snack option. Experiment with different dipping sauces and accompaniments to find your favorite combination.
Tips for Making Perfect Medu Vada
Ensure the urad dal is soaked well to achieve a smooth batter texture.
Maintain the oil temperature while frying to achieve crispy vadas.
Wet your palms with water to prevent the batter from sticking while shaping the vadas.
Add chopped green chilies and ginger for an extra kick of flavor.
Serve medu vada hot for the best taste and texture.
Variations of Medu Vada
While the traditional medu vada recipe calls for basic ingredients like urad dal, spices, and herbs, you can experiment with variations to suit your taste preferences. Some popular variations include:
Masala Medu Vada: Add coriander leaves and grated carrots to the batter for an extra burst of flavor.
Rava Medu Vada: Mix semolina (rava) with the urad dal batter to add a crunchy texture to the vadas.
Vegetable Medu Vada: Incorporate grated vegetables like carrots, cabbage, and spinach into the batter for a nutritious twist.
Cheese Medu Vada: Stuff the vadas with a cheesy filling or sprinkle grated cheese on top before frying for a gooey, indulgent treat.
Benefits of Medu Vada
Medu vada is not only delicious but also offers several health benefits when consumed in moderation. Here are some of the benefits:
Rich in Protein: Urad dal, the main ingredient in medu vada, is a good source of protein, essential for muscle repair and growth.
Nutrient-Dense: It contains essential nutrients like iron, magnesium, and potassium, which are vital for overall health and well-being.
Gluten-Free: Since medu vada is made from urad dal, it is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
Good Source of Fiber: Including medu vada in your diet can help improve digestion and promote gut health due to its fiber content.
Energizing Snack: It provides a quick energy boost, making it an ideal snack option for busy days or post-workout refueling.
FAQs about Medu Vada
Q: Can I make the batter ahead of time?
A: Yes, you can soak the urad dal and grind the batter ahead of time. Store it in the refrigerator for up to 1-2 days and fry the vadas when ready to serve.
Q: Can I freeze the vadas?
A: While it’s best to consume medu vada fresh for optimal taste and texture, you can freeze the shaped vadas and fry them directly from frozen when needed. However, freshly fried vadas are recommended for the best flavor.
Q: Can I bake instead of frying?
A: While traditional medu vada is deep-fried for that crispy texture, you can try baking them in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown for a healthier alternative.
Q: Can I use split urad dal instead of whole urad dal?
A: Yes, you can use split urad dal (white or black) to make medu vada. However, the texture may vary slightly compared to using whole urad dal.
Q: Can I make gluten-free medu vada?
A: Yes, medu vada is naturally gluten-free since it’s made from urad dal. Just ensure that all ingredients used are gluten-free, especially if adding any additional flavorings or seasonings.
In conclusion, medu vada is a versatile and flavorful snack that can be enjoyed on its own or paired with a variety of chutneys and dips. With this detailed recipe and helpful tips, you can recreate this South Indian delicacy at home and impress your family and friends with your culinary skills. So, roll up your sleeves, gather your ingredients, and get ready to savor the crispy goodness of homemade medu vada!
Salad Stuffed Cabbage Samosas is a new favorite in my kitchen. Samosa is a famous Indian snack, which can be found anywhere in the world! They are irresistible, but so unhealthy. Now, here is the recipe which talks about vegetarian cabbage samosa which is not fried and baked but a healthy, delicious, colorful, and nutritious and has the same appeal of real Samosas. Cabbage Samosas are made with cabbage leaves filled with salad. It is served with red chutney made from bell pepper. It is a simple tongue tickling chutney recipe that is tangy and goes well with all type of snacks and lunch items. The process is relatively simple. It’s good and easy to do. Surely the kids would love it.
1 teaspoon seeded and chopped green chili (Optional)
1/4 cup Paneer grated
1/4 teaspoon salt
Salad Dressing:
1/4 teaspoon black pepper
1/2 teaspoon salt, adjust to taste
1 tablespoon lemon juice, adjust to taste
1 teaspoon ginger juice
1 tablespoon Honey
For Bell pepper Chutney:
1 big Red Bell Pepper
1/4 cup onion chopped
1/2 cup tomato chopped
2 tablespoon green bell pepper chopped
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
Instructions
Three methods to roast Bell Pepper:
a. Roast on a gas cook top by just placing the Red Bell Pepper straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the Red bell pepper looks like black spotted and charred. (I used this method).
b. Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the Bell Pepper is charred and Black Spot on it.
c. 'Roast' in your oven till all the skin on the Bell Pepper is charred and Black Spot on it.
Once the Bell Pepper is roasted, cover it for 5 minutes in a deep bowl, peel off and discard the charred skin.
Then puree it in a blender or Grinder and keep aside.
Heat the oil in a saucepan on medium high and stir fry the Green bell pepper, onions and tomatoes for about a minute and cook until it becomes soft.
Then add pureed Red Bell Pepper, salt and sugar and stir it for 2-3 minutes, and Red delicious chutney is ready to serve. (I used 1/4 piece of green bell pepper as bowl to serve it).
I have been frequently making it for my family and they just simply love it.
Method (Salad):
Mix all the salad dressing ingredients together. Keep aside.
Next cook the sprouts with salt and 1/4 cup of water in a saucepan as it comes to boil, turn off the heat.
Cover the pan for about 3-4 minutes, drain any liquid. Let the sprouts cool to room temperature.
Peel off Almonds and cut it into thin slices.
In a Bowl, combine grated (carrot, beet, and paneer), chopped (almonds, grapes, and black dates), cooked sprouts and the salad dressing.
Cover and chill.
Method (Salad Samosa):
Start with a whole head of cabbage and peel off the outer leaves and discard them.
Two Methods to peel off Cabbage Leaves:
a. Peel off the next 10-12 leaves of cabbage and bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened and not mushy. (I used this method)
b. Core cabbage and Boil head of cabbage in large pot until it's soft and pliable – about 10-15 minutes. Cook cabbage in boiling water only until leaves fall off head. Reserve 10-12 large leaves for Samosas. If there are leaves that aren't fall off, place the head of cabbage back in the boiling water to cook a little longer. You want your leaves to be tender enough to fold but not too soft and mushy that they will be broken when you fill them with the filling. (refrigerate remaining cabbage for another use)
Drain and dry the leaves. Trim away the thick stem at the base of the leaves for easier folding. (Refer the collage picture)
Place some of the salad mixer (about 1 1/2 tbsps) on each cabbage leaf and fold in sides. Fold the sides around the filling and try to fold in triangle shape so that it looks like Samosa. Secure with a toothpick or clove to have a nice, tight package. Place the Samosas on a plate and repeat with remaining leaves.
Serve with the Red Bell Pepper Chutney and garnish with cilantro. For garnishing, I used 1/4 Green Bell pepper as a bowl for Red chutney and 1 radicchio red cabbage leaf to serve Samosas in it.
Notes
Additional Notes:
Use small cabbages as they will be tenderer, easier to fold or roll & cook better.
For Kids you can use tomato chutney or any sauce they like instead of Red Bell Pepper Chutney.
Also you can use any kind of stuffing of your choice in the cabbage samosa.
You can use Kidney beans instead of sprouted moong.
Give it an Italian twist with oregano and basil.
You can make cabbage Rolls instead of samosas if seems difficult to make samosa shape.
If you have some filling left over, it makes a delicious salad.
If you have left over chutney, smear it over grilled bread. It makes great breakfast.
You can use the chutney as a dip for vegetables like carrots, cucumber, celery and even with any chips, tacos etc.
What is Paneer Pakoras: It’s a popular Indian snack made by coating cubes of paneer (Indian cottage cheese) in a spiced chickpea flour batter and deep-frying until golden and crispy.
These fritters are crispy on the outside and soft and creamy on the inside, making them a delightful treat for any occasion.
Benefits of Paneer Pakoras:
Rich in Protein: Paneer is a rich source of protein, making Paneer Pakoras a satisfying and nutritious snack. Protein is essential for muscle repair and growth, making these fritters a popular choice among vegetarians.
Versatile Ingredients: Paneer Pakoras can be customized with a variety of spices and herbs to suit different tastes and preferences. From mild and aromatic spices like cumin and coriander to bold and fiery ones like chili powder and garam masala, the possibilities are endless.
Quick and Easy to Make: Paneer Pakoras come together quickly and easily with just a few simple ingredients. The batter can be prepared in minutes, and the paneer cubes are coated and fried until crispy and golden. They make a perfect snack for unexpected guests or impromptu gatherings.
Variations of Pakoras:
Vegetable Pakoras: Pakoras are an all-time favorite snack in India. They are perfect for a rainy day, and delicious paired with a cup of hot spicy Indian chai. Pakoras are made with a variety of vegetables dipped in a spicy besan (gram flour) batter and deep-fried.
Bread Pakoras: Spicy Bread Pakoras are great as an appetizer, finger food for any gathering, and a tasty compliment for your afternoon tea.
Crispy Spinach Pakoras: Spinach pakoras are delicious as a snack. Spinach pakoras can be served many different ways and they always taste great.
Gobi Pakoras: Turn Paneer Pakoras into a mouthwatering chaat (Indian street food snack) by topping them with tangy tamarind chutney, creamy yogurt and fresh cilantro. Paneer Pakora Chaat is a burst of flavors and textures that will tantalize your taste buds.
Tips for How to cook Paneer Pakora:
Use Fresh Paneer: Start with fresh and firm paneer for the best results. Homemade paneer or high-quality store-bought paneer works well for Paneer Pakoras. Cut the paneer into bite-sized cubes or rectangles for easy frying.
Make a Smooth Batter: Prepare a smooth and lump-free batter by mixing chickpea flour (besan), rice flour (optional), spices, salt, and water until smooth. The batter should have a thick but pourable consistency that coats the back of a spoon.
Drain Excess Oil: After frying, drain the Paneer Pakoras on a paper towel-lined plate to remove excess oil. This helps to keep the pakoras crispy and prevents them from becoming greasy.
FAQs about Paneer Pakoras:
Can I make Paneer Pakoras ahead of time?
While Paneer Pakoras are best enjoyed fresh and hot, you can prepare them ahead of time and reheat them in a preheated oven until crisp and warmed through. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
What can I serve with Paneer Pakoras?
Paneer Pakoras are typically served with green chutney, tamarind chutney, or ketchup for dipping. They can also be enjoyed with a side of sliced lemon wedges, or a fresh salad for added flavor and crunch.
Are Paneer Pakoras gluten-free?
Yes, Paneer Pakoras are naturally gluten-free as they are made with chickpea flour (besan) instead of wheat flour. However, be sure to check the labels of any pre-packaged ingredients for potential cross-contamination with gluten.
Can I freeze Paneer Pakoras?
While Paneer Pakoras can be frozen, their texture may change slightly upon thawing. Freeze the cooked pakoras in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 1-2 months. Reheat them in a preheated oven until crisp and heated through before serving.
Paneer Pakoras are a delightful and irresistible snack that’s perfect for any occasion. Whether enjoyed as an appetizer, a tea-time treat, or part of a festive spread, their crispy exterior and creamy interior are sure to satisfy your cravings.
With endless variations to explore and simple tips to follow, you can easily master the art of making perfect Paneer Pakoras at home and impress your family and friends with your culinary skills.
Stay tuned for our next exploration into the world of culinary delights!
Savory Vegetable Cake not only looks great, but is also very delicious. It's a fresh, healthy alternative to the traditional cakes that are often too sweet and high in fat. This cake can be molded any way you like and its sure to impress your friends and family at parties and other occasions.
Take broccoli, carrots, and bell peppers (red, yellow, and orange) and heat in a small pan for a few minutes until softened. (Alternatively, you can also heat them in the microwave – broccoli for 2 mins, carrots and bell peppers for 1 min each.)
In a 10" nonstick stir fry pan, heat olive oil over high heat.
Add onion and garlic. Cook until lightly brown.
Add grits and curry powder. Mix together for approx. 30 seconds.
Add 2 cups of boiling water and all vegetables. Reduce heat to medium high and cook 2 to 3 minutes or until all the water has been absorbed.
Add peanuts, salt, and pepper. Combine thoroughly.
Apply 1/2 tbs olive oil to inside of 8" glass bowl. Transfer cooked grits to it and pack evenly with a spatula.
Let the cake cool. Use a butter knife to loosen cake from sides of bowl. Then flip over onto a platter. (Can also use small ramekins for molds to make smaller cakes)
Notes
Additional
Drizzle freshly squeezed lemon juice over the top (optional).
This recipe is the old sweet dish Gulab Jamun but with a new twist: Chocolate Gulab Jamuns. The bitter dark chocolate insides is a perfect balance to the sweetness of Gulab jamuns outside. Also I made these with milk powder which was new for me, and they turned out to be very soft and spongy. All were surprised and asked me for the recipe. So here it is a sweety savory juicy snack which a favorite dessert of all added with a fusion of western chocolate and Indian Gulab jamun !
Mix the milk powder with baking powder, maida, ghee and little water, make a smooth dough. Cover it with a lid and set aside for 15 minutes.
Divide the dough into small smooth balls. Fill chocolate chips in it and cover it with the mixture and make a ball.
For preparing sugar syrup add 2 cups of water and cardamom powder to sugar and make half thread sugar syrup.
For the syrup after the sugar dissolves in the water, boil the sugar syrup for a few minutes. The syrup is ready.
Heat oil in a pan for deep fry the jamuns. Fry the jamuns on a low flame stirring them constantly for even browning. When they turn to golden brown color, remove from the oil and put them into sugar syrup. Soak for 30 minutes.
Serve hot or chilled.
Notes
Tips
Remember softer the dough, softer will be the Gulab Jamuns.
You can also fill jam, gulkand, or any nuts in between.
This is a simple and spicy recipe for a quick meal. On lazy evenings, just put together various vegetables mixed with spices and bake them on satay sticks. A colorful and tasty meal will be ready in 30 minutes. It can be served as an entree dish for parties or get-togethers.
225 grams (3 medium) Potatoes washed and cut into 1 inch cubes
200 grams (10 medium) Mushrooms washed
85 grams (1 big) Onion cut into 1 inch squares
80 grams (1 big) Carrot washed and cut into 1 inch cubes
60 grams (1/2 small) Cauliflower washed and cut into 1 inch cubes
1/4 cup Curd
Masala Mix:
1 teaspoon Garlic chopped
1 teaspoon Ginger chopped
1/2 teaspoon Cumin Seeds dry roasted
1 teaspoon Coriander Seeds dry roasted
1/4 teaspoon Cloves dry roasted
1/2 teaspoon Mace dry roasted
2-3 Green Cardamom
5-6 Kashmiri Red chilies dry roasted
1/4 teaspoon Garam Masala Powder
1 teaspoon Salt
Juice of 1 Lime
Instructions
Method
Grind all ingredients listed under ‘Masala Mix’ to a smooth powder.
Take the big bowl and add curd to it.
Add the masala powder and mix it will the curd.
Mixture should be thick enough to coat vegetables.
Check salt and seasoning.
Add all cut vegetables and coat them with this mixture.
Take the satay sticks and arrange the cut vegetables as desired.
Preheat the oven at 220 degrees C for 10 minutes.
Take a square baking tray and arrange all sticks across the top of the tray.
Bake for 25 to 30 minutes.
Any extra masala paste drip into the baking tray.
Serve hot with tartar sauce or pudina chutney.
Notes
Additional NotesPrepare satay sticks and keep them refrigerated. Remove them from the refrigerator one hour before serving. Let them reach room temperature (approx 30 minutes). Then proceed to bake them for 30 minutes.Equipment and Utensils
1 large roasted red bell pepper, store bought or you could do it yourself over an open flame or in the oven
4 ozmarinated artichoke hearts
1 cup shredded Mexican style cheese
1 tbsp extra virgin olive oil
Instructions
Method
Heat a grill pan on the stove.
Meanwhile, slit the focaccia crosswise into two.
Spread the cream cheese spread evenly on one of the surfaces of the bread.
Start layering the other ingredients, like so, first, with the strips of bell pepper, followed by the artichoke hearts, and the cheese.
Close the bottom of the sandwich with the other half. Press it slightly.
Drizzle 1 tbsp. of olive oil, on the grill pan.
Transfer the Focaccia gently onto the grill pan, place a plate over it, place 2 canned items on it to press down your sandwich and create your own panino!
Let it cook for about 3-4 minutes on one side.
Gently, turn it around, and grill for an additional 4 minutes until you see grill marks.
Gently transfer it onto a board, slice it in quarters and enjoy with a bowl of soup or your favorite bag of chips!!
Curried Quinoa Salad with Roasted Cauliflower is very filling and nutritious. Its a healthyappetizer for those trying to cut down on their meal and find a comforting solace in salad option.
1/2 Cup Red Kidney Beans cooked (if using canned beans, drain and wash well with water)
1/2 Cup Cucumber chopped
Parsley / Cilantro – a couple of sprigs, chopped
Roasted Cashew nuts – a handful
Dried Cranberries / Raisins – a handful
For dressing :
1 Tbsp Olive Oil
1/4 Cup Plain Greek Yogurt
1 Tbsp Lemon Juice
Lemon Zest – of half a lemon
Salt
Pepper
Instructions
Method
Place the quinoa in a strainer and wash well under running water for 2 minutes. Place the quinoa along with vegetable stock in a pan and add turmeric, coriander powder, cumin powder, red chili powder and salt. Bring it to boil. Then simmer and cook till all the liquid is absorbed and the quinoa looks transparent. Keep aside.
Preheat oven to 400F. Place the cauliflower florets on a aluminium foil lined baking tray. Sprinkle salt and turmeric on top. Drizzle olive oil and bake for 30 minutes till the florets are cooked and slightly brown and caramelized.
In a serving bowl, place the quinoa, roasted cauliflower, red kidney beans, chopped cucumber, parsley, cashew nuts, cranberries and mix together.
Whisk the yogurt and olive oil together. Then make a simple dressing by mixing it with lemon juice, lemon zest, salt and pepper. Pour the dressing over the top of the salad and serve.
Ayurveda identifies 6 Tastes by which all foods can be categorized: sweet, sour, salty, bitter, pungent, and astringent. Ideally one should have a mix of all of them, when one is in good health. Lately my husband has seriously been exploring this field and I have taken this as a task: making food to serve as medicine.It is so easy to get into a salad boredom by mixing the same old lettuce and tomatoes…and that's where I found myself for a while. The salad I am submitting for the contest is a beautiful balance of the above listed tastes, apart from being nutritious, tasty and pleasing to the eye.I thought of thinking outside the lettuce head- and here I came up with a different salad that turned out excellent- and oh, so colorful! All of the ingredients are available at the produce section of any large grocery store. Even better, try your luck with local farmer's markets to assure freshness and quality. This recipe is a healthy, low fat, low calorie, gluten free
When my husband came home from the office this evening, I greeted him with these freshly baked buns straight from the oven. The look on his face was priceless! This recipe combines bread and paneer in perfect harmony, making it an excellent appetizer. It's a delightful fusion of the rich texture of paneer with the soft, fluffy bun
Heat butter/ oil. Roast finely chopped onion and garlic, till onion turns brownish.
Add finely chopped green chilles, garam masala, chilli powder and turmeric powder and roast for a couple of minutes.
Add tomatoes and sauté till they are completely cooked.
Add capsicum and saute for a few minutes till they become soft.
Add paneer, green peas, corn and tomato ketchup and roast for sometime.
Garnish with coriander leaves.
For the Bun:
Combine 1/2 cup warm water with sugar. Add yeast, mix gently and set aside for 10 minutes till yeast becomes frothy.
In a large bowl combine the flours, salt, water and ghee/oil. Add the yeast mixture and knead into a dough. (Add more flour or water as needed). Transfer the dough into a well oiled bowl, turning the dough in the bowl so that it is coated with oil. Cover with a plastic wrap and set aside for one and half hours. The dough will double in size.
Punch the dough to remove air and knead a bit. Divide the dough into 12 equal portions and roll each one into a ball.
On a cutting board or a clean counter top, roll each ball into a circle, 4 to 5 inches in diameter. Place the filling (about 1 and 1/2 tbsp) in the center. Pull the sides so that they join together in the center. Press the sides, flatten with your palm and shape into a ball.
Place the ball seam side down on a baking tray, lined with foil. Brush the top with milk, butter or egg wash and sprinkle sesame seeds on top. Cover lightly and set aside for about half an hour. The dough will rise again.
Preheat the oven to 375 degrees.
Bake the buns for 18 to 22 minutes (mine took 21 minutes) till they turn slightly brown in colour.
We all love Chinese food. I love it too. Actually chinese is one of my favorite cuisine. Chinese food is really healthy food and aroma of sauces used in it is also very nice. It always contains so many healthy vegetables. This time I found a new version of that. How about a chinese paratha? Give it a try. Trust me, you will fall in love with it.
1/2 Cup of very finely chopped cabbage/Patta Gobhi
1/4 Cup of very finely chopped capsicum/Shimla mirch
1/2 Cup of very finely chopped carrot
1/2 Cup of very finely chopped Green onions
2-3 very finely chopped green chillies
1 Tbsp of dark soya sauce
1 Tbsp of chilly sauce
1 & 1/2 Garlic very clove finely chopped
salt to taste
a pinch or 2 of black pepper
1 Cup of Wheat Flour
1/4th Tsp salt
1/4th Tsp 1/4th Tsp Red pepper/Lal mirch
Water as required to make the dough/around 1/2 cup
Oil or butter or Ghee[Purified butter] for paratha's
Instructions
Method
In wheat flour add salt and red pepper and mix well.
Slowly adding water to it, make the dough as same as chapati dough. Cover it and keep it aside for around 15 minutes.
All vegetables should be very finely chopped. Mix together all vegetables, green chillies, black pepper, sauces and salt as per taste. Be careful while adding salt with stuffing, because all types of sauces contains already salt.
Divide the dough in 10 equal parts. Roll 2 balls in circle shape as same as chapati with the help of rolling pin.
On one chapati, spread 2 tbsp. of vegetable mix. Cover it with another rolled chapati. Press it from all sides and pack it well, so that the stuffing will not come out.
Cook it from both sides on hot tawa, adding little oil/butter/ghee, till very small brown patches appeared on both sides.
Serve hot.
Notes
Additional:If you want to garnish it, spread some green coriander leaves and grated paneer/Indian cheese on it.
