Dine With Gitanjali - Page 25 of 25 - Recipes straight from the heart

Appetizers

Beet Root Tikkis with Popcorn Sauce

A great recipe which is a combination of bountiful health derived from Beetroot and Peanuts and oozing flavours of Popcorn for adults and children respectively. And for those with a weight loss agenda, this for starters is not fried and can be made with just a tad amount of oil.

When my mother-in-law told about it, my initial reservation was how these contrasting relishes would taste together: Of course, this was completely dispelled when I first tried it for Raksha Bandhan.

The picture associated with this recipe is of big roundels; however, personally, I love to make bite-size servings which make it a perfect party appetizer.

October 26, 2018 By Gitanjali

Appetizers

Basil Pesto Khandvi with Aglio Olio Tadka

This recipe occurred to me for the first time while planning my annual Diwali Party in the year 2015. I wanted something Indian yet with the drama of fusion and this seemed a perfect fit.

The real challenge, however, was creating a presentable and delectable recipe which took me through various experiments in the kitchen. The end result – Viola !it was all wrapped up by friends within minutes of being served.

The pesto can be made a day in advance and refrigerated. However, I recommend making the Khandvi rolls the same day you want to eat. It can be kept in the fridge to cool but get it to room temperature and serve.

October 26, 2018 By Gitanjali

Appetizers

Guacamole Golgappas

Growing up in Mumbai Paani-puris or golgappas as you call it, was one of my favourite street foods. Until I bumped into this Mexican twist at the TajMahal Hotel, Mumbai.

Even though years passed by the flavor lingered in my thoughts and what a better time to try this one out than my annual Diwali Party.

The uniqueness of this fruit-Avocado pretty much intrigued me. It’s a whole load of healthy fat and nutrition and because of its neutral flavor, it effortlessly blends with a host of ingredients.

A useful trick I have learned to make the Indian Avocados taste creamier like the Mexican ones is the addition of a little mayonnaise or hung curd.

But guys beware …. This fruit tends to get oxidized and turns black very soon after being cut. Hence the immediate addition of lime juice is a must.

My take – “Best Served chilled in Delhi Style SoojiPooris”.

October 26, 2018 By Gitanjali

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