Category Archives: Appetizer
Tea time treat…
These sunshine yellow, savory cakes made with chickpeas flour make for a popular tea time treat in India. Soft, moist and fluffy, dhoklas are served with spicy green chutney and best choice with a cup of hot ginger infused tea!
Khandvi is India’s answer to the savory version of Swiss rolls!
This recipe tells you how to cook perfect Khandvi.
Thin, crispy and flavorful chips that pair well with Hummus.
These flavorful, crunchy cheese bites are a great make-ahead appetizer, and also the perfect snack that your family will enjoy.
Crispy Solanum melongena… ah, sounds so gourmet, scientifically speaking!
Sliced aubergines, dipped in spicy batter and rolled in corn flakes, make for a great appetizer. Never mind that they are deep-fried! Sometimes the taste speaks louder than the calories!
4 aubergines, sliced diagonally
Plain flour, mixed with little water to make batter, season with salt and pepper.
Spices (salt, turmeric, cumin powder, chilly powder, garam masala and amchoor powder)
Handful corn flakes crushed
Oil for frying
Slice the aubergines.
Add spices. Mix well.
Dip in prepared batter.
Roll in corn flakes.
Fry in oil.
Remove from the pan with a slotted spoon and set aside to drain on kitchen paper to remove any excess oil.
Serve hot with coriander chutney or ketchup.
Variation: You can dip the aubergine slices in seasoned gram flour/chickpea batter and fry until crisp.
I think I would like to try this with fish fillet too. Should work. Any ideas?
By the way, I just eyeballed the ingredients…! Sorry for not providing exact measurements!
(Inspired by www.foodfood.com)
Who said samosas should be only triangular in shape?
I love samosas, but try to avoid eating them, because of the fat content! These are mostly deep-fried!
Then I got this brilliant idea of baking them after watching a program on an Indian food channel. The recipe is quite easy and yields 8 wonderful , crispy samosas in a new look!
For the covering/shell
For the filling
Boiled and mashed potatoes, about 3 medium size
Boiled peas, 1/2 cup
Chopped green chilly 1
Chopped green coriander 2 tbsp
Ginger grated , 1 tsp
Salt, red chilly powder, amchoor powder, garam masala and turmeric
Knead the dough and let it rest for 15 minutes.
In the meantime, take a pan , heat about 1 tbsp oil, add ginger, spices, and boiled potatoes and peas.
Adjust the seasoning. Sprinkle chopped chilly and coriander.
Let it cool.
Divide the dough into 8 balls.
Roll into oval shape, like a poori.
Place the filling in the centre.
Seal the opposite edges.
Arrange on a greased tray and bake in a pre heated oven at 200 degrees C.
Turn tray, after 10 minutes, lower the temp to 180 degree C and bake further 10 minutes.
Serve hot with ketchup or chutney of your choice.
Enjoy with a steaming cup of cardamom tea!
You can use spinach and feta cheese instead of peas and potatoes or cottage cheese and mint.