Category Archives: Appetizers / Snacks / Starters

Recipe – Roasted Corn Cobs

Recipe – Roasted Corn Cobs

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Prep time: 2 minutes

Cooking time: 10 minutes

Serves: 2

Ingredients

  • Corn cob: 2 medium sized
  • Salt: for seasoning
  • Black pepper powder: for seasoning
  • Butter: for greasing
  • Lime juice: a few drops
  • Chaat Masala: for seasoning

Method

  • In bowl mix melted butter, slat, black pepper powder, chaat masala and lime juice. keep it aside
  • Take off the outer cover and silk from the corn.
  • Place the corn cobs on high gas flame. If you are using induction cooktop, place a wired net on cooktop, then place the corn cobs on the net.
  • Flipping it all around, cook until golden brown from all sides.
  • Take them out on a plate. Brush the butter masala all over the corn cobs.
  • Serve hot.
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Recipe – Vegetable Puff Using Ready-Made Puff Pastry Sheet

Recipe – Vegetable Puff Using Ready-Made Puff Pastry Sheet

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Prep Time: 15 Minutes

Cook Time: 35 minutes

Serves: 9

Ingredients

  • Ready-made puff pastry sheet: 1
  • Butter: as required for greasing
  • Oil: 2 Tablespoon
  • Boiled Potato: 3 medium sized
  • Carrots: 1 medium sized, grated
  • Beetroot (Beet): 1/4th of a medium sized, grated
  • Green Peas: 2 Tablespoon
  • Onion: 1 medium sized, finely chopped
  • Green bell pepper: 1/4th of a medium sized
  • Ginger-garlic paste: 1 teaspoon
  • Green chili, finely chopped or paste: 1 Teaspoon
  • Water: as required
  • Chat masala: 1 teaspoon
  • Salt: 1 teaspoon or to taste
  • Garam masala: 1/4 Teaspoon
  • Cumin seeds: ½ Teaspoon

Method

  • Heat 1 tablespoon oil in a pan and add cumin seeds. When it changes color, sauté onion, bell pepper, ginger-garlic, chili.
  • Add green peas and grated, beetroot and carrot. Saute for another 3-4 minutes
  • Add boiled and mashed potato, salt, chat masala, garam masala powder and mix well.
  • Fry the mix till it is completely dry and the raw smell of beet and carrot is gone.
  • Turn off the heat and let it cool.
  • Divide the Mix into 9 equal portions. Roll them into cylinder shapes. keep aside.
  • Preheat the oven to 400 F / 200 C
  • Take the puff pastry sheet. If it is frozen, Keep it out for 2-3 hours. It should be in normal temperature while using.
  • Spread some dry flour on the kitchen top and unfold the sheet. Sprinkle some dry flour on it and using a rolling pan roll it gently. No need to roll more.
  • Using a knife cut it into 9 equal rectangular shapes.
  • Add vegetable filling in all the sheets.
  • Fold each portion to cover the filling. Using a fork seal the edges.
  • Brush with butter on both sides and place them on a baking tray.
  • Bake for 10 minutes. take them out. Flip it all and bake again for another 10 minutes.
  • take out and serve hot with tomato ketchup

Recipe: Mango Salsa

Recipe: Mango Salsa

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Prep Time: 5 minutes

Serves: 6-8

Ingredients:

  • Ripe Mango: 3
  • Tomato: 1, finely chopped
  • Onion: 1, finely chopped
  • Bell Pepper: 1, finely chopped
  • Green chili / Jalapeno: 1, finely chopped
  • Salt: ¼ Teaspoon or to taste
  • Black Pepper powder: ¼ teaspoon
  • Lime juice: a few drops
  • Cilantro: 1 Tablespoon, finely chopped

Method

  • Peel the mangoes. Cut 2 into small pieces. Blend 1 into fine paste. Use little water if needed.
  • In a bowl, add the mango pieces and mango paste.
  • Add chopped onion, tomato, bell pepper, jalapeno, salt, black pepper powder, lime juice, cilantro.
  • Toss everything well.
  • Serve mango salsa with chips for your party starter.

Recipe – Bread Katori Chaat

Recipe – Bread Katori Chaat

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Prep Time: 15 mins

Cook Time: 20 mins

Serves: 4

Ingredients

  • Bread: 12 slices
  • Boiled Potato: 2 medium sized
  • Boiled Choley: 1 Cup
  • Salt: ½ teaspoon or to taste
  • Red chili powder: ¼ Teaspoon
  • Chaat masala: ½ teaspoon
  • Roasted Cumin Powder: ¼ Teaspoon
  • Onion: 1, small sized, finely chopped
  • Tomato: 1, small sized, finely chopped
  • Green Chili: 1, finely chopped
  • Curd (Dahi): 2 Tablespoon
  • Sugar: ½ Teaspoon
  • Tamarind Chutney: 1 Tablespoon
  • Green Chutney: 1 Tablespoon
  • Fresh coriander leaves: chopped, 1 tablespoon
  • Sev or bhujia: 1 Tablespoon
  • Oil/Butter: as required for greasing

Method

  • Preheat the oven to 375 F / 190 C.
  • Using a rolling pin, flatten the bread slices. Now cut each slice using a round cookie cutter.
  • Grease a 12 medium-sized-mold muffin tray with some oil/butter. Place the bread slices in each muffin mold and press it so it holds the shape of the muffin mold. Spread little oil or butter.
  • Bake in the preheated oven for 12-15 minutes or until slices are crispy.
  • Take out the muffin tray and bread katori from muffin molds. Keep them aside
  • In boil, add boiled chana, boiled and finely chopped potato, salt, red chili powder, chaat masala, roasted cumin powder, onion, tomato, green chili. Toss everything well.
  • In a small bowl mix curd and sugar. Keep it aside.
  • On a plate, place 3 of the bread katoris. Add some of the potato-choley mix. Then add some curd, green chutney, tamarind chutney, coriander leaves and sev.
  • Serve immediately.

Cook’s Note

  • Green Chutney Recipe
  • Tamarind Chutney Recipe