Appetizers

Baked Jalapeno Poppers

The first time I had stuffed jalapenos at a restaurant, couldn’t get over them. The spicy, creamy, tangy combination was like nothing I’d ever tried before, and I couldn’t stop craving them.

Jalapeno Poppers is a Tex-Mex & American dish, which draws inspiration from Mexican cuisine, and gained global popularity in the 1980s – with good reason! One bite of my Baked Jalapeno Poppers, and you’ll know why too.

Servings 4 – 6 persons
Course Appetizer
Preparation Time 5 minutes
Cook Time 15 – 20 minutes

Ingredients for the Baked Jalapeno Poppers

(1 cup=200 ml, 1 tbsp=15 ml)
6 large Fresh jalapeno peppers
2 – 3 tbsp Goat cheese, softened
3 tbsp Cream cheese softened
Salt to taste
½ tsp Minced garlic or garlic powder.
1 tsp Elote seasoning or paprika (optional)
¼th  cup Grated cheddar cheese (Kraft)
A little Sriracha sauce or any hot sauce to drizzle.
1 tbsp Walnut crumble (optional)

Instructions for the Baked Jalapeno Poppers
1. Combine the cream cheese, goat cheese, garlic or garlic powder, salt and elote seasoning.  Mix well and fill the mixture in a piping bag.
Cut the jalapeno peppers into 2 and de-seed them. Arrange them flat on a baking tray.
3. Pipe the peppers with cheese mixture.  Sprinkle grated cheddar on top.
4. Bake in a preheated oven @ 200℃ for 10 – 13 minutes until the cheese is bubbling and golden brown.
5. Serve hot piped with hot sauce and walnut crumble.

August 12, 2023 By
Soups & Salads

Marinated Mushroom Salad

In the mood for something healthy and delicious?  I have got the right recipe for you- Marinated Mushroom Salad.

Refreshing, earthy, and delicious, this nutrient-packed salad bridges the gap between health and taste.  Mushroom are packed with Vitamin D, adding to your daily dose of sunshine.

Servings 2 – 3 persons
Course Salads
Preparation Time 10-15 minutes
Cook Time Nil

Ingredients for the Marinated Mushroom Salad

(1 cup=200 ml, 1 tbsp=15 ml)
4 cups Fresh mushrooms, cut into quarters
1 cup Scallions,  (green spring onions finely chopped)
1–2 med. Sized Tomatoes, finely chopped
3 -4 cloves Garlic, minced
4-5 tbsp Sundried tomatoes, chopped
A few (8-10) Basil leaves, torn
3-4 tbsp Olive oil
1 tbsp Balsamic vinegar
Juice of 2 lemons (Indian sized)
A few drops Of tabasco
1-2 tsp Coarsely ground black pepper
Salt to taste
1 cup Red cabbage shredded

Instructions for the Salad
1. Heat water up to a boil.  Add the mushrooms in it and let it blanch for 2 – 3 minutes.  Drain and  keep aside to cool completely.
2. Add all ingredients for the salad except salt and red cabbage.  Mix well.
3. Klin wrap and chill in fridge for 2 – 3 hours (basically you need the flavours to marinate well with the mushroom.  You can taste at this stage, increase or decrease the lime juice, balsamic and tabasco quotient).
4. Once chilled, add salt and mix well.  Serve chilled on a bed of red cabbage.
Note: You can marinate this for upto 10-12 hours also.  Just add fresh greens again before serving. Should be served chilled.

 

August 5, 2023 By
Appetizers

Vada Pav

Vada Pav – a street food from the bustling streets of Bombay that instantly takes me back to the carefree days of my childhood!

As a kid, I would eagerly wait for the school bell to ring, knowing that the savory aroma of Vada Pav would soon fill the air. The moment I took that first bite, I as transported to a world of flavors – the spicy vada, the soft pav, and the tangy chutney danced together, creating a taste like no other.

The “Bombay Burger” is not just a meal – it’s an escape from busy city life, and gives you a moment to revel in the present. As I grew older, I realized that this iconic dish is not just about its delectable taste, but also about the warmth and love that Bombay exudes.

What’s your favorite street food which takes you back to a similar feeling? Let me know in the comments!

Servings 5 persons (makes 10 vadas)
Course Appetizer / Snack
Preparation Time 15 – 20 minutes
Cook Time 25 – 30 minutes

Ingredients for the Batata Vadas

(1 cup=200 ml, 1 tbsp=15 ml)
4 Nos. Medium sized potatoes
5 – 6 cloves Of garlic, mashed
1 – 2 tbsp Green chili – ginger paste
Salt to taste
1 – 2 tbsp Lemon juice
Oil for frying

For the Batter

(1 cup=200 ml, 1 tbsp=15 ml)
½ cup Basan (gram flour)
½ cup Maida
Salt to taste
½ tsp Turmeric powder
1 tsp Red chili powder
A Pinch of baking soda
½ to ¾th Cup water to make batter

Ingredients to Serve
10 Ladi pav
10 Fried green chilies
½ cup Green chutney
½ cup Tamarind chutney
½ cup Dry garlic chutney

July 27, 2023 By
Appetizers/ Mains

Healthy Low Carb Hara Bhara Kababs

When surprise guests grace my doorstep, I embrace the art of impromptu entertaining! A big reason for this is my arsenal of quick, healthy appetizers, which are always crowd-pleasers.

These Low Carb Hara Bhara Kebabs fit the bill. With their aromatic spices and vibrant flavors, they transform unexpected gatherings into unforgettable feasts.

Servings 3 – 4 persons
Course Appetizer / Main
Preparation Time 10 minutes
Cook Time 10 minutes

Ingredients for the Low-Carb Hara Bhara Kababs

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Spinach leaves (blanched & pureed)
1½ cups Cottage cheese, crumbled
¼th cup Coriander leaves, finely chopped
2 tsp Ginger garlic paste
1 tsp Green chili paste
1 tsp Red chili powder
1 tsp Coriander powder
1 tsp Roasted jeera powder
½ cup Powdered almonds (with skin)
2 tbsp Ground flax seed powder (optional)
As per taste Lemon juice (optional)
Salt to taste
Oil for frying

Instructions for the Low-Carb Hara Bhara Kababs
1. Mix all the ingredients for the kabab except the oil.
2. Taste and increase or decrease the seasonings.   The flax seed powder is used for kneading and binding the kababs.
3. Shape into round kababs and flatten them.
4. Heat a shallow fry pan and shallow fry the kababs with oil until golden brown.
5. Serve warm with chutney.

 

July 27, 2023 By
Appetizers/ Snacks

Rasgulla Chaat

Hold your horses, it’s time to reveal the mysterious case of Rasgulla and Chutney Featuring Rasgulla Chaat- I am guessing your initial reaction is “Not my cup of tea!” but I urge you to keep an open mind.

Many unexpected combinations in life yield fantastic results like Malai-Toast, and this chaat is just one of them. I was hesitant when I first tried this recipe. But as soon as I took a bite of this unconventional chaat all my doubts vanished into thin air. The sweet and spicy flavour of this spongy chaat is one of a kind. If you’re a fan of the texture of Dahi-Baras, this chaat is just for you!

Rasgullas are made of ‘Chenna’ (curd cheese) and are porous in texture. The rich and intense flavour of the chutneys penetrates the Rasgulla from within. Every bite packs a punch as it’s chatpata, meetha and teekha at the same time. This chaat is relatively healthy than other oil-laden chaats that are deep-fried.

Surprise your tastebuds with this mind-blowing chaat folks!

Servings 2 – 4 persons
Course Snack / Appetizer
Preparation Time 10 minutes
Cook Time –

Ingredients for the Rasgulla Chaat

(1 cup=200 ml, 1 tbsp=15 ml)
8 – 10 Nos. Rasgullas
1 cup Beaten yogurt
1/4th cup Imli chutney
1/4th cup Green chutney
1/4th cup Sev
A few Coriander leaves
Salt to taste
Red chili powder to taste
Chaat masala to taste
Roasted cumin powder to taste
A few Pomegranate kernels for garnish

Instructions for the Rasgulla Chaat
1. Squeeze the rasgulla of its juice up to 60%.  Pat dry and keep aside.
2. In case the rasgullas are big you can split into 2 halves.  Else layer the rasgulla as follows.
3. Put a spoon of beaten curd on each. Top with a tsp of imli chutney, followed by green chutney.  Season with salt, chaat masala, jeera and red chili powder.  Top with sev, coriander leaves and pomegranate kernels.  Serve chilled.

 

July 18, 2023 By
Mains

Palak Raita Spinach Raita – (A Sailana Recipe)

There’s nothing like a cooling bowl of raita on a hot summer day.  This Palak Raita is inspired by the regal culinary legacy of Sailana, a town in Madhya Pradesh.

Sailana has rich culinary history that traces back to its royal heritage.  The town was once the seat of the princely state of Sailana, known for its opulent lifestyle and royal kitchens.  The dishes skilfully balance spices, herbs, and ingredients to create a perfect amalgamation of sweet, spicy, tangy, and savoury notes.  This recipe is no different.

Add a touch of majesty to your everyday meals with this layered Palak Raita.

Servings 4 persons
Course Main
Preparation Time 10 minutes
Cook Time 5 minutes

Ingredients for Palak Raita Spinach Raita  – (A Sailana Recipe)

(1 cup=200 ml, 1 tbsp=15 ml)
2 cups Spinach, washed and cut finely
1 no. Onion, cut finely
3 – 4 tbsp Ghee
½ inch Piece of ginger, grated
2 nos. Cloves powdered
3 – 4 Cloves, whole
½ tsp Powdered Cinnamon
1 tsp Black cardamom powdered
3 – 4 Cloves of garlic minced
1/4th cup Water
4 cups Yogurt, beaten and strained
1 – 2 tbsp Sugar
Salt to taste
Curry leaves for garnish

Instructions for Palak Raita Spinach Raita  – (A Sailana Recipe)
1. Heat about 2 tbsp ghee in a kadhai.  Sauté the onions until brown.  Sauté the spinach and ginger.  Add 1/4th cup water and cook the spinach until it softens and water dries out completely.  Set aside to cool.
2. Take the yogurt in a bowl. Add in the ground cloves and cinnamon powder.  Add in sugar, salt and garlic minced.  Now mix the above-prepared spinach mixture.  Chill for 1 – 2 hours.
3. For the tempering heat the remaining ghee – add whole cloves, grated cardamom and 3-4 curry leaves.  Sauté. Add the tempering to the raita just before serving.  Serve chilled with your meals.

 

June 17, 2023 By
Others/ Snacks

Pani Puri

Golgappa, puchka, pani puri, pani patashe – whatever you want to call it, we all know and love it!

Growing up, Pani Puri was always one of my favorite street food snacks, and it still is. It’s a classic street food that’s loved by people of all ages I remember waiting eagerly for the vendor to set up his stall in the evening, the aroma of the filling and the sweet-spicy chutney wafting through the air.

The first bite of the crispy purl, followed by the burst of the tangy filling and the refreshing pani was always a delight to my taste buds. My recipe for Pani Puri stays true to the traditional flavours of this beloved dish, with a few tweaks.

So go ahead and give my recipe a try, and I hope it transports you to your memories of Pani Puri.

Servings 4 persons
Course Snacks
Preparation Time 15 minutes
Cook Time –

Ingredients for the Pani puri

(1 cup=200 ml, 1 tbsp=15 ml)
½ cup Mint leaves
½ cup Coriander leaves
1 No. Raw mango
3 – 4 Green chilies
2 -3 Lemons
Sugar as per taste
Salt as per taste
1 tbsp Roasted jeera powder
3 – 4 cups Water, chilled
1 – 2 Ice cubes

To Serve
1 cup Aloo chana masala or ragda
Imli chutney
1 packet Puris

Instructions for Pani Puri
1. Blend the mint, coriander, raw mango, green chilies, sugar, salt along with ½ cup of water and ice cubes.  Blend into a smooth paste.
2. Strain the paste through a sieve.  Add the water.  Check for taste.  (You can increase or decrease the spicy and sour ingredients as per your liking).
3. Add in roasted jeera and black salt, chill for 1 – 2 hours.  Serve with the aloo chana masala and puris.

May 29, 2023 By
Appetizers

Muhammara Dip

Muhammara embodies all that I love about Lebanese cuisine – it’s exploding with flavour, easy to prepare, and packed with nutrients.

I also love its unique colour – did you know that the name “muhammara” comes from the Arabic word “hammara”, which means “reddened”?

Servings 4 persons
Course Appetizer
Preparation Time 10 minutes
Cook Time 10 minutes

Ingredients for the Muhammara Dip

(1 cup=200 ml, 1 tbsp=15 ml)
2 nos. Red bell peppers
½ cup Walnuts (raw)
½ cup Toasted bread crumbs
2 tbsp Pomegranate molasses
1 – 2 tbsp Chili flakes
1 tsp Sugar
1 no. Lemon juice
1 – 2 Garlic cloves crushed
1 tsp Cumin powder
Salt to taste
Olive oil

Instructions for the Muhammara Dip
1. Rub a little olive oil on the peppers. Roast the peppers on a flame or preheated oven @ 180°C until the skin chars.
2. Remove once the skin is black, wrap for a few minutes with a tea towel.  When cool, peel and slice them.
3. In a bowl, mix all the ingredients with the roasted peppers.  In a food processor blend into a smooth paste.  Add olive oil to smoothen.  Chill the dip for a few hours.
4. Before serving drizzle with olive oil.  Garnish with toasted walnuts and parsley. Serve cold with lavash and crudités.
May 4, 2023 By
Appetizers

Baba Ganoush

Preparing for the week ahead?  I love making a batch of this Baba Ganoush on Sundays – it’s perfect for any snacking I want to do through the week!

Baba ganoush is a rich and creamy dip that offers a delicious blend of earthy and smoky flavours.  The brinjal & tahini make it feel decadent, yet it’s so healthy and low in calories!

It’s also full of antioxidants from the brinjal, anti-inflammatory properties from the garlic, healthy fats from the tahini, and essential nutrients, like Vitamin C, Vitamin K, and potassium.

Servings 4 persons
Course Appetizer
Preparation Time 15 minutes
Cook Time 5 minutes

Ingredients for the Baba Ganoush

(1 cup=200 ml, 1 tbsp=15 ml)
2 med. Size Brinjals
¼ cup Tahini paste
1 no. Lemon juice
2 – 3 cloves Garlic crushed
1 – 2 tbsp Hung curd
Salt to taste
Pepper to taste (optional)
Olive oil – extra virgin
Toasted pine nuts for garnish
Sumac for garnish
Parsley for garnish
Pomegranate kernels (optional) – for garnish

Instructions for Baba Ganoush 
1. Wash and scrub the eggplants (brinjals) with olive oil.  Roast them directly over the flame.  Using tongs, keep turning eggplant every 5 minutes or so, until skin is charred on all sides.
2. Remove eggplant and allow it to cool.  Once cooled, remove all excess water thru a colander.  Remove the charred skin and just keep the flesh aside.
3. Take the eggplant flesh, mash with fork.  Add tahini, hung curd, olive oil, garlic, pepper, and salt.  Blitz for just half a minute in a food processor.
4. Now chill the dip for 1 – 2 hours.
5. Drizzle with olive oil.  Garnish with pomegranate kernels, sumac, toasted pine nuts, and parsley.   Serve at once with pita bread.
May 4, 2023 By
Appetizers

Tzatziki Dip

From Ancient Greece to your kitchen!

Tzatziki is one of the most well-known dips and for good reason.  It is a refreshing and zesty dip that bursts with a complex array of refreshing and tangy flavors. It’s particularly perfect for the summer – the combination of the cooling yogurt & cucumbers means you’ll stay hydrated through the rising temperatures.

Servings 4 – 6 persons
Course Appetizer
Preparation Time 15 minutes
Cook Time –

Ingredients for Tzatziki Dip

(1 cup=200 ml, 1 tbsp=15 ml)
2 cups Greek style yogurt
½ cup Finely grated cucumber
1 No. Lemon juice
2 – 3 tbsp Extra-virgin olive oil
2 – 3 Nos. Garlic cloves, grated
A few Mint leaves, shredded
1 tbsp Dill leaves chopped (optional)
Salt to taste

Instructions for Tzatziki Dip 
1. Hang the yogurt in a muslin cloth for 2 – 3 hrs.
2. Place the grated cucumber on a towel and gently squeeze out the excess water.
3. In a bowl, combine the yogurt, cucumber, dill, mint, garlic, lemon juice and salt.  Drizzle the olive oil.  Chill for a few hours until ready to use.  Serve with crudités and warm pita.
May 4, 2023 By