Pizza Crostini

The winter being so brutal this year; it feels good to just step out for grocery after few days of confinement at home. The other day we were enjoying such 'Family Outing' at nearby supermarket and I was browsing their bakery section. And I could not stop myself from buying fresh loaf of Italian Bread coming right out of the oven. I was not sure then what to make out of it but I knew I would be experimenting with it for Friday dinner.

These little bites are topped with pizza style toppings, pesto sauce and cheese. Though they are perfect as an appetizer, we could use them as meal as well. I use lot of veggies and omitted cheese for healthier version :).

Make 16 slices

Preparation Time: 20 Minute (Provided Pizza Sauce is ready)

Cooking Time: 20 Minute

Ingredients

Loaf of Italian Bread or Baguette

1 small onion, finely diced

2 cup of veggies, finely diced (I used mixed peppers, corn and zucchini)

1/4 tsp garlic, minced

2 tsp olive oil

1/2 tsp Italian seasoning

2-3 tbsp pizza sauce

2 tbsp basil pesto

10-12 pc olives

1/2 cup mozzarella cheese (Optional)

Butter 

Salt and pepper

Procedure

1. Heat olive oil and add garlic and onion

2. Once onions turn translucent, add veggies

3. Add salt, pepper and Italian seasoning and cook them uncovered on medium-high flame till veggies become charred

4. Turn off the heat and add pizza sauce and olive rings

5. Slice the loaf, apply butter on both sides and cook it on grill

6. Top each slice with pesto, veggie stuffing and cheese

Green Bean Kachori

Kachori is simply irresistible deep fried snack where pastry sheets ( made from plain flour dough) is stuffed with filling made of either potato, moong dal or pigeon peas. The one made with pigeon peas is quite popular in Gujarat. It is winter specialty and we eagerly wait for this time of the year when we have first of the season.

However, we do not get fresh peas here. So my mom taught me this green bean version where peas are simply replaced by beans with remaining ingredients exactly the same. In the beginning, I was bit hesitant  but thought it was worth a try. If we like it we can have them whenever we want as we get fresh beans at very reasonable price round the year.

Makes about 16-18 pc
Preparation Time: 1 Hour
Cooking Time: 30 Minute + Cooling Time

Ingredients

1 Lb Beans

1 tsp oil

1 tsp sesame seeds

Pinch of asafetida

1 tbsp green chili paste

2-3 cloves of garlic, minced (Best if Green Garlic is used)

1/4 tsp garam masala

1/4 tsp clove-cinnamon powder

1/2 tsp sugar

2 tbsp Coriander leaves

Salt and lemon juice as per taste

For dough,

2 cup plain flour

1 tsp whole wheat flour

1 tsp oil

Salt

Oil for frying

Procedure
1. Finely chop  green beans using chopper

2. Heat oil in skillet, add sesame seeds, asafetida and chopped beans

3. Cook it on low flame uncovered

4. Add chili paste, salt and sugar

5. Stir frequently so it does not stick to the bottom of the skillet

6. When it’s almost cooked, add lemon juice, garam masala and clove-cinnamon powder

7. Turn off the heat, add garlic and coriander leaves

8. Now stuff is ready, let it cool down thoroughly at room temperature

9. Mix flour, oil and salt and knead hard dough like puri

10. Roll two thin puris, fill in the stuffing between them and seal thoroughly

11. Deep fry on low flame until golden brown
12. Serve hot with tamarind and/or green chutney. 

Tortilla Rolls

A while ago a friend of mine shared this amazing recipe. These simple and delicious rolls are perfect appetizers for any occasion. And the best part is that they can be prepared in advance. After I had them for the first time, I thought several times to make them myself. But somehow it never became front burner priority. Then recently, I wanted to prepare appetizer and I did not want to put much efforts. Luckily, I had all ingredients available so could not wait to give it a shot!

Original recipe had green onions and jalapeno but I added green pepper and black olives and sprinkled taco seasoning as well. Instead of serving them immediately I wrapped the entire roll in plastic wrap and refrigerated for couple of hours.

Makes 35-40 rolls

Preparation Time: 10 Minute

Cooking Time: NIL + Refrigeration time

Ingredients

4 pc tortillas

3 tbsp sour cream (at room temperature)

5 tbsp cream cheese (at room temperature)

4 tbsp green onions, finely chopped

4 tbsp green pepper, finely chopped

4 tbsp jalapeno, finely chopped

4 tbsp black olives, finely chopped

4 tbsp coriander leaves

1 tsp taco seasoning

Procedure

1. Mix sour cream and cream cheese thoroughly

2. Spread this on tortilla and add all veggies

3. Sprinkle taco seasoning

4. Make a tight roll, cover with plastic wrap and refrigerate for couple of hours

5. Cut into 1/2" thick rolls

These rolls can be served with salsa. Although they taste equally good just like that!

Mexican Chaat!

Who can say no to delicious Indian Chaat? Smothered between tamarind and coriander-mint chutney, yogurt and usually stuffed with potato and chickpeas mixture and then loaded with other bunch of spices - Indian Chaat is the most popular street food. It is kind of addictive too. You know it's not healthy and hygienic, but you just cannot resist them.

And when you do not have luxury to live in your home country, you become adapt in ways you haven't imagined. I make Chaat very often and mostly completely from scratch, but still I do not have satisfaction of having the very same dish on the streets of India. Lately I wanted to try something different based on Chaat and I came up with this Mexican Chaat idea. It was not much of an experiment though since I use almost all ingredients in salad except sour cream.

I literally replaced essential Chaat ingredients with their Mexican counterparts. Like,

Chickpeas = Beans

Potato = Pepper + Corn

Chutney = Taco sauce

Yogurt = Sour cream with taco seasoning

Ideally we need Tortilla Scoops as base but as this was my last minute idea, I worked with Toastada Shells.

Makes 8 Tostada or 25-30 tortilla scoops

Preparation Time: 15 minute + soaking time

Cooking Time: 15 Minute

Ingredients

1/2 cup red kidney bean

1/4 cup onion, diced

1/4 cup cherry tomato, cut in halves

1/4 cup corn kernels

1/4 cup mixed pepper, diced

1/4 cup taco sauce

1/4 cup sour cream

1/4 tsp taco seasoning

1/2 cup Mexican blend cheese

1/2 tsp lime/lemon juice

8 Tostada shells or tortilla scoops

Salt and Pepper

For Garnishing,

Coriander leaves,

Scallions, finely chopped

Procedure

1. Soak beans for 6-8 hours and pressure cook them with salt

2. Add salt and taco seasoning to sour cream and whisk thoroughly

3. If using toastada shells, bake them as per instructions till become crispy

4. Mix diced onions, peppers and corn and season them with salt, pepper and lime juice

How to serve,

1. Take a scoop or a shell, spread layers of beans, veggie mixture, sour cream, taco sauce and cheese

2. Top with cherry tomatoes and garnish with coriander leaves and scallions

3. Serve immediately

See, now Chaat can be healthy too and I'm sure kids who say BIG NO to salad will literally hog this :).

Veg Paneer Kabab

During long weekend we planned a potluck picnic in a nearby park and my job was to prepare appetizers. I had to make something that can be prepared in advance, liked by kids and tastes good even when served cold and of course, something that is easy to carry. I asked for suggestions and people came up with ideas like cutlets or vegetable patties. (Last time I had prepared Alu-vada for the same group and was well received)

I liked the idea of cutlets and I thought to add tasty twist by increasing quantities of veggies, adding paneer and adding besan for binding instead of only conventional bread crumbs. Kabab is generally referred to middle eastern dish made of meat which is roasted, grilled or stewed or sometimes even fried. I replaced meat with mashed potatoes and here is my delicious version of veg kabab!

Makes 50-55 kababs

Preparation Time: 30 Minute

Cooking Time: 1 hr

Ingredients

6 cup mashed potato (About 9-10 medium pc, approx. 2.5 lb)

1 cup chopped carrot

1 cup chopped green beans

1/2 cup peas

1/2 cup green pepper

1 cup paneer, crumbled

1/2 cup besan/gram flour

1.5 cup bread crumbs

2 tbsp green chili paste

1 tbsp ginger paste

2 tsp oil

1 tsp cumin seeds

1 tsp sesame seeds

1 tbsp sugar

2 tsp lemon/lime juice

1 tsp garam masala

1/2 tsp clove-cinnamon powder

Salt

Oil for frying

Procedure

1. Boil and mash potatoes, keep them aside

2. Dry roast besan on low flame until it turns pink/light brown and add it to potato mixture

3. Heat oil in skillet, add cumin seeds, sesame seeds and all veggies

4. Lightly cook veggies uncovered on medium flame, stirring in between

5. Add paneer, mix well and turn off the heat

6. Once this mixture cools down, add it to mashed potatoes

7. Add remaining spices and bread crumbs, mix well

8. Make small patties (I made oval shaped) and shallow fry them on both sides until golden brown. If they fall apart or do not come out crispy, add more bread crumbs and/or besan

Serve warm with chutney (We had them at room temperature and they tasted perfect)

Kathi Roll (Paneer Tikka and Alu)

When we used to live in NJ, we would often take train  to NYC. And such trips were never considered complete without Kathi Rolls. Nowadays, quite many Indian Restaurants offer Kathi Rolls in appetizer but none of them can be compared to what we get in NYC. These rolls are nothing but whole wheat wraps stuffed with marinated and grilled paneer or boiled potatoes. Simple may it sound, but when you try same thing at home, you would never get the exact taste. But recently when I made them it came out so delicious that we no more miss NYC for that matter :) We literally hogged them as soon as they were ready so I do not have pictures.

Ideally, kathi rolls require whole wheat parathas but I used flour tortillas instead. I prepared both versions with paneer and potatoes. Both kinds of rolls require coriander-mint chutney.

Green Chutney

Yields 1 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

2 cup chopped coriander leaves

1/4 cup mint leaves

2 green chillies

1/2" ginger

2 cloves of garlic

1/2 tsp cumin seeds

2 tsp yogurt

Salt

Procedure

1. Mix all ingredients and make a fine paste with little water

Paneer Tikka Kathi Roll

Makes 4-5 rolls

Preparation Time: 10 Minute + time to make paneer + marination time

Cooking Time: 10 Minute

Ingredients

1 cup paneer cubes

1/2 cup dice green pepper

1/2 cup diced tomato

1/4 cup yogurt

1/2 tsp red chili powder

1/4 tsp turmeric powder

1/2 tsp ginger paste

1/4 tsp garlic paste

1/2 tsp gram flour

1/2 tsp chat masala

1/2 tsp garam masala

1 tsp kasoori methi

1 tsp oil

Salt

Procedure

1. Beat the yogurt and mix all spices

2. Mix paneer, diced peppers and tomatoes in yogurt mixture

3. Toss them lightly in marinade and keep aside for about 15-20 minute

4. Now heat oil in skillet and add marinated paneer and veggies

5. Cook it uncovered on medium-high flame for 4-5 minute, stirring occasionally

Paneer tikka stuff is ready

Alu Kathi Roll

Makes 6 rolls

Preparation Time: 10 Minute

Cooking Time: 20 Minute

Ingredients

2 cup boiled and diced potatoes

1 cup diced onions

1 tso green chili paste

1/2 tsp ginger paste

1/2 tsp chat masala

1 tsp lemon juice

2 tbsp green chutney (recipe as given above)

1 tsp oil

2 tsp coriander leaves

Salt

Procedure

1. Heat oil in skillet and add diced onions

2. When onions turn translucent, add chili-ginger paste and potatoes, mix well

3. Add remaining spices and chutney and cook it uncovered for 4-5 minutes, stirring occasionally

4. Turn off the heat and add coriander leaves

Alu stuff is ready

Prepare Kathi Rolls

Ingredients

10" flour tortillas

Butter spread

Green Chutney

Procedure

1. Take a tortilla, apply butter on both sides and cook it slightly on griddle on low flame

2. Spread generous amount of chutney, stuff it, roll it and cook on griddle for 2-3 minute, changing the sides frequently

3. Serve hot

Tomato Salsa

So far whenever I have made tomato based salsa, I have mixed finely chopped tomatoes, onions and jalapeños. This works absolutely fine with chips or as a side with Mexican food, but not when you want to use with burritos. Recently when I was making burritos I realized that I had run out of store bought salsa and had to come up with this last minute fix. I am quite happy with it and at least for burritos, I do not have to rely on ready made salsa.

Yields about 1.5 cup

Preparation Time: 5 Minute

Cooking Time: 20 Minute + refrigeration time

Ingredients

4 medium tomatoes

½ onion

1 jalapeno

2 cloves of garlic

1 tsp coriander leaves

Salt

Procedure

1. Peel garlic, stem off jalapeno and arrange garlic, tomatoes (without cutting/peeling) and jalapeño in a baking tray at 350 F

2. Flip the sides frequently and when skin becomes charred , take them out (Garlic, tomatoes and jalapeno will get cooked in this order, altogether takes 15-20 minute)

3. Once they are out of oven, keep them covered using aluminum foil until they cool down completely and then grind into a smooth paste (Retain tomato skin and do not add water)

4. Finely chop onions and add to tomato mixture

5. Add salt and coriander leaves and mix well

6. Serve cold

Garlic Bread

I had garlic breads/ bread sticks first time at Pizza Hut in my college days. But I became a real fan during my stay in Mumbai. We would frequently order lunch from Domino’s and I would be more interested in bread sticks than pizza! Here, I have tried frozen ones. They are fine once in a while when you want them at the eleventh hour, but if it is planned dish, I would always prefer making them home.

Italian or Baguette type of bread loaf can be used to make Garlic Bread. Ideally, bread should be sliced towards bottom, but still kept in one piece. Then olive oil/butter/garlic should be spread between the slice and whole bread should be baked. Once thoroughly baked inside and crispy outside, it should be cut into slices. This method keeps the bread crispy yet soft and moist at the same time. Another approach is to cut bread into slices first. Top individual slice with butter/oil/garlic and then bake them. This is simpler, easier and faster. As I need my bread real crispy, I go for this second approach.

Makes 12 garlic breads

Preparation Time: 10 Minute

Cooking Time: 20 Minute

Ingredients

1 LB Italian bread loaf

4 tbsp butter

4 tbsp olive oil

½ tsp red chili flakes **

½ tsp basil leaves **

½ cup parmesan cheese (Optional)

Salt and pepper

** basil and chili flakes can also be replaced by fresh parsley

Procedure

1. Cut bread loaf into ½” thick slices

2. Heat butter and olive oil in a skillet on low flame and add minced garlic

3. Stir in between, garlic should be cooked and not burnt

4. Add salt and pepper and turn off the heat when garlic turns light pink

5. Apply this mixture generously on both sides of the slice. Sprinkle them with basil, red pepper and cheese

6. Bake at 350 F for about 10 minutes on either sides o until cheese is melted and bread is crispy

Hara Bhara Kabab

This kind of kabab has become quite common at restaurants and parties as an appetizer. For vegetarian version, use potatoes as base, then add veggies of your choice and mix bread crumbs/corn starch for binding and fry/grill, kabab is ready. I use different veggies ranging from carrot, onion, spinach, corn, pepper and peas and it tastes amazingly different if you just change type and quantity of these veggies. This time I wanted restaurant style ‘Hara Bhara Kabab’ so I used only spinach and peas. I stuffed them with cashew nuts and cheese to give a little ‘Royal’ touch :-)

Makes 16 kababs

Preparation Time: 15 Minute

Cooking Time: 30 Minute

Ingredients

3 medium potatoes (Should yield about 2 cup mashed potatoes)

½ cup peas

2 big handfuls of spinach (1 cup after boiled and chopped)

½ tsp cumin powder

1 tsp lemon juice

¼ tsp garam masala

¼ tsp clove-cinnamon powder

1 tsp green chili paste

3 tbsp corn flour

8-10 cashew nuts (optional)

3 tbsp shredded cheddar cheese (optional)

Salt

Oil for frying

Procedure

1. Boil and mash potatoes, keep it aside.

2. Heat water in a large pot, when starts boiling add spinach. Cook it covered for couple of minutes, then drain into colander and place it under cold running water to stop the cooking process. When it cools down, squeeze thoroughly to remove water (I used muslin cloth), chop and add to mashed potato.

3. Chop peas using chili cutter or chopper and add to potatoes.

4. Add all spices, corn flour and mix well.

5. Divide mixture into equal size balls. Now take a ball in your palm, flatten and stuff it with cashew nuts and cheese.

6. Heat oil in skillet and shallow/deep fry these kakabs on both sides until golden brown and crispy. If they fall apart while frying, add some more corn flour.

7. Serve hot with chutney.

"Salad" Sandwich

Another variety of sandwich with lots of salads! I had plenty of veggies suitable for salad and I also wanted to use the bread. At the same time I did not want to put much efforts and I am happy that this last minute fix turned out indeed delicious. I am sure people who raise brows at salad will happily have this sandwich. It’s healthy (especially if brown bread is used), tasty, fast and easy to prepare, can life can get any better? ;-)

Yields 6 sandwiches

Preparation Time: 20 Minute

Cooking Time: NIL

Ingredients

Veggies of your choice cut into small pieces

¼ cup beet, boiled

¼ cup cucumber

½ cup potato, boiled

¼ cup red and green pepper

1 medium tomato, cut into slices

1/4 cup onion, thinly sliced

2 tsp thousand island salad dressing

Salt and pepper

Bread slice, though sandwich roll is preferred

Butter spread

Cheese slice or shredded cheese (Optional)

Procedure

1. In a large bowl mix all veggies. Add salad dressing and mix well

2. When ready to serve add salt and pepper

3. Now take a slice of bread, spread butter, tomato slice, veggies, onions, cheese and cover with another slice

This is a good cold sandwich for pot lucks and picnics

Tomato Carrot Soup

Good food does not have to be fancy or complicated to prepare and this soup is the best example. With appetizer or main course, this delicious soup can be prepared in a jiff.

Serves 4

Preparation Time: 5 Minute

Cooking Time: 20 Minute + cooling time

Ingredients

5-6 large tomatoes

2 medium carrots

1 tsp butter

½ tsp minced garlic

¼ tsp sugar

¼ tsp clove-cinnamon powder

Salt and pepper

Cheddar cheese (Optional)

Procedure

1. Peel and cut carrots into small cubes. Boil whole tomatoes and cut carrots until carrot is soft

2. Once they cool down, peel off tomato skin (If skin is tender, I prefer to retain it) and liquefy the mixture using electric blender

3. Now in a separate skillet, heat butter, add garlic and pour it over to carrot-tomato mixture

4. Add salt, sugar and clove-cinnamon powder and bring it to boil

5. Turn off the heat. Add black pepper and cheese, serve hot

Salad Crackers II

Be it brunch, evening snack or a side dish, I have always loved these little bites. I have experimented with different types of crackers and literally bizarre toppings, but not all of them are worth putting on the blog ;). Lately I made them as an appetizer with full course dinner and both of us were so hungry that none of us has patience or energy to take a picture!! So photo will be uploaded sometime soon (when I’ll make them again), but till then enjoy the recipe.

Makes 20 crackers

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

1 cup finely chopped salad veggies of your choice (I used tomato, onion, scallion, red pepper, jalapeno and zucchini)

1 tbsp pasta sauce

1 tbsp parmesan cheese

20 pc topping crackers

Salt and pepper

Procedure

1. Finely chop all veggies, add pasta sauce, cheese, salt and pepper

2. Top crackers with this mixture and serve immediately

Veggie Stuffed Vada

My mom shared this recipe a few days ago. She told me if I was tired of having Idli in a traditional way; try an alternative use of Idli flour to make this Vada. Due to soda bi-carb in store bought idli flour, it swells and looks like stuffed vada. These crispy vadas are somewhere between Alu-Vada and Cutlets. Ideally it should have a ball like shape and deep fried. Instead, I made flat patties and shallow fried them. They are quite filling and easy to prepare.

Makes 16-18 vadas

Preparation Time: 20 Minute

Cooking Time: 30 Minute

Ingredients

2 cup potato, boiled and mashed (About 3 medium pc)

1 cup idli flour

½ cup green beans, finely chopped

½ cup carrot, finely chopped

½ cup peas, coarsely crushed

1 tsp oil

½ tsp cumin seeds

½ tsp sesame seeds

1 tsp sugar

½ tsp aamchur

¼ tsp garam masala

¼ tsp clove-cinnamon powder

½ tsp green chili paste

¼ tsp ginger paste

Salt

Oil for frying

Procedure

1. Heat oil in skillet. Add cumin seeds, sesame seeds, beans, peas and carrots

2. Stir it on low flame until it becomes dry

3. Turn off the heat and let mixture cool down

4. Now mix these veggies with mashed potatoes and add remaining ingredients

5. Mix well and form small flat patties

6. In a separate bowl, mix idli flour with water so it forms thick, consistent batter without any lumps

7. Heat oil in skillet. Deep each pattie in batter and shallow fry on both side until brown and crispy

8. Serve hot with green chutney and tomato ketchup

Cheese Patties

I am back after a temporary ‘Zombie’ state. Days were quite hectic and I did not get a chance to cook and/or post something new. I had to finish ricotta cheese and I had already used them in couple of Italian dishes. I was craving for something spicy and thought to mix cheese with potato and flour and then deep fry them. These patties turned out very delicious and filling. Now I have one more option for appetizers.

Makes about 18-20 small patties

Preparation Time: 20 Minute

Cooking Time: 30 Minute

Ingredients

1 cup ricotta cheese

1 medium potato, boiled and mashed

4 tbsp gram flour **

2 tbsp corn flour **

1 tbsp chili-ginger paste

1 tsp sesame seeds

1 tsp cumin seeds

1 tsp fennel seeds

1 tbsp sugar

1 tsp aamchur

1 tsp oil

Salt

Oil for frying

** Adjust quantity to make crispy patties

Procedure

1. In a bowl mix ricotta cheese and mashed potato

2. Dry roast besan until it turns light golden brown

3. Add besan and corn flour to cheese mixture

4. Heat in skillet, add cumin, sesame and fennel seeds and pour them over cheese mixture

5. Add remaining dry ingredients and mix well

6. Divide mixture into small balls and pat them gently to give patty like shape

7. Deep fry patties on low flame until golden brown

8. Serve hot with tamarind and green chutney

Soji Malai Toast

Sandwich is our all time favorite menu for weekend supper. Ranging from conventional alu-mutter to experimental corn and spinach to American sub style sandwich, we try everything. I have always liked open-sandwich, especially after finding it in weight loss diet menu :). I have very fond memories with my sis-in-law for this sandwich. We would love this as a perfect evening snack. Well, here we hardly have a chance for evening snack so along with soup and salad I converted it into dinner menu.

Makes 10 slices

Preparation Time: 25-30 Minute

Cooking Time: 30 Minute

Ingredients

10 slices of white bread

1.5 cup coarse soji

4 tbsp cream cheese, softened at room temperature

1 medium tomato

1 medium onion

1 tsp chopped green chili

¼ cup chopped spinach (out 15-20 leaves) **

Salt and Pepper

Oil for frying

** Spinach is optional. You can also use green and/or red peppers

Procedure

1. Dry roast soji on low flame until it starts turning pink-brown

2. Finely chop all veggies

3. In a mixing bowl, mix soji, veggies and cream cheese

4. Texture should be like a spread. In case, it’s too hard add little water/cream

5. Add salt and pepper

6. Spread this mixture on one side of a slice

7. With little oil, cook it on both sides on griddle until crispy

8. Serve hot with ketchup and green chutney

Cream of Tomato Soup

This soup is pretty common, generally found as an appetizer in most wedding parties and liked by almost everyone. I still remember, in my childhood days this soup and garden salad would be 'a default order' in any North Indian Restaurant :). I make tomato soup quite often but never got typical ‘Cream of Tomato Soup’ Taste. Well, I realized that I had missed basic step, use of plain flour.

Serves 2-3

Preparation Time: 10 Minute

Cooking Time: 30 Minute

Ingredients

4 pc medium plum tomatoes

1 tsp butter

8-10 whole pepper corn

A bay leaf

1.5 tbsp plain flour

2 tbsp fresh cream

1 tbsp grated cheddar (optional)

Salt and Sugar per taste

Procedure

1. Dice tomatoes into large cubes

2. Heat butter in sauce pan on low flame

3. Add bay leaf, pepper corn and tomatoes

4. Stir it for about 5 minute until tomatoes become soft

5. Add flour and cook for about 5-10 minute

6. Take out the bay leaf and grind the mixture into puree

7. Add water, salt and sugar and bring to boil

8. Turn off the heat, add cream and cheese

9. Serve hot