Cooking Thumb: Appetizer / Snacks

Showing posts with label Appetizer / Snacks. Show all posts

Baked Cauliflower Tots

A rush of euphoria, followed by a wave of guilt - sounds familiar? It it such a common phenomenon, and we mortals are afflicted with it in so many things in life. In my case, it always happens when I snack on fast food - especially those cute, crispy, bite-sized tater tots made of grated, deep-fried potatoes. I have to admit, I was hooked... & I was suffering :( It was so hard to pry my fingers away from "just one more" tater tot, but my waistline was turning into a "waste" line! I have to fight this, I swore solemnly to myself, a last stand before I resign myself to my "fast food" fate. Tightening my apron & my resolve, I adapted my Broccoli Bites recipe to create these eggless Baked Cauliflower Tots - I could swear I heard harps playing & saw a halo around them when I first pulled them out of the oven & laid my eyes on their magnificence. Delectable, cute looks with a scrumptiuos, light taste and with less than half the carbs, less fat, no deep-frying - these Baked Cauliflower Tots will send you soaring up in the sky, and (without the fatty aftermath of greasy potatoes to crash-land you to the ground) keep you flying :)

These Baked Cauliflower Tots have a crispy, golden-brown outer surface but the inside cauliflower & cheese filling is soft & delectable, that give the tots a medley of textures & flavors that feels just right when you bite into these delicious cuties. They are great as an appetizer, as a side dish, or as a movie-night snack. Even kids won't turn their back to them, so you can get some veggies into their systems without the usual fussing & cajoling. So go ahead & make a bunch - satisfy your taste buds & be a good buddy to your waist ... now you can have "just one more" without guilt!

BAKED CAULIFLOWER TOTS

Yield : 12-14 pcs.

Ingredients

2 cups cauliflower florets; trimmed & cleaned

1/3 cup sliced Green Onion

2 tbsp minced fresh Parsley

1/4 cup Reduced Fat Sharp Cheddar Cheese

1/2 tbsp Hot Chilli Sauce or to taste; see tips

Salt to taste

Freshly ground Black Pepper to taste

2 tbsp All Purpose Flour (Maida)

2 tbsp Corn Starch

1/4 cup Panko Bread Crumbs

Oil for spraying

HOW TO MAKE CAULIFLOWER TOTS

Bring about 1/4 inch of water to a boil in a large frying pan. Add the cauliflower florets. Cover and steam for 3 minutes or until crisp-tender. Drain. Pat the florets dry with a clean kitchen towel or paper towel.
Pulse the florets in a food processor to a coarse consistency. Transfer to a large bowl. Add all the remaining ingredients & mix.
Preheat oven to 400°F. Spray a baking sheet with cooking spray.
Shape about 1 1/2 tablespoon of mixture using your hands into small ovals. Place on the baking sheet and bake for 20-22 minutes or until golden-brown, turning halfway through baking.
Serve immediately.

TIPS

If you wish to omit hot sauce then replace it with Italian seasoning.

Raspberry Lemon Muffins

Ok, here's a question - what do raspberries & lemons have in common? No clue, you say! Well, my favorite answer is that they pair up perfectly well to create one of the most sinfully delicious (devilicious?) low-fat muffins I have ever had the pleasure of sinking my 32 pearls into. Oh, but where are my manners - I should do a proper introduction. So... dear reader, meet Raspberry Lemon Muffin. Dear Raspberry Lemon Muffin, meet someone who's about to fall madly in love with your golden looks & your delectable, luscious charms - just like I did! It is simply too hard to resist the heavenly tangy-sweet flavors produced by bringing together the sweet zestiness of fresh raspberries, the sour tartness of lemon juice, the bitter intensity of the lemon zest, in a moist & delicious muffin.

The Raspberry Lemon Muffin will give you the perfect companionship for breakfast. Besides their tangy, light fluffiness that reminds one of springtime, they are really simple & easy to prepare, and not to forget, low fat compared to the traditional muffin recipes. Serve these yummy muffins up for breakfast or brunch, or snack up on them whenever you get hit by sweet cravings. Enough introductions - time for you to make Raspberry Lemon Muffin & discover their delicious goodness in person :)

LOW-FAT RASPBERRY LEMON MUFFINS RECIPE

Yield : 8 Muffins

Ingredients:

1/2 cup Raspberry Yogurt (I used Yoplait Light); or plain yogurt (see Tips)

1 large Egg

3 tbsp fresh Lemon Juice

1/4 tsp Lemon extract; optional

3 tbsp Vegetable Oil or unsweetened Apple Sauce

1 1/2 cup All-purpose Flour (Maida)

2 tsp Baking Powder

2 tsp grated Lemon zest

3/4 cup White Sugar

1/4 tsp Salt

24 pcs fresh Raspberries

How to make Raspberry Lemon Muffins

Preheat the oven to 400 degrees F (200 degrees C). Coat 8 regular muffin cups with cooking spray or line with paper liners.
In a large bowl, combine the flour, sugar, baking powder, salt & lemon zest. In a separate bowl combine yogurt, oil, egg, lemon juice & lemon extract. Add the yogurt mixture to the flour mixture and fold until almost blended (do not overmix).
Divide the batter among the prepared muffin cups. Top each muffin with 3 raspberries & push them into the batter almost 3/4 way down.
Bake the muffins for 18- 20 minutes, or until toothpick comes out clean when inserted in the center of the muffin.
Cool for 5 minutes in the muffin tin then remove to a cooling rack. Serve warm.

TIPS:

Do not fold rasperrries into the batter as raspberries might end up touching the sides or bottom of the muffin cup, & you will end up with soggy muffins. So, it is better to add the raspberries at the top after pouring in the batter into the muffin cup.
Use raspberry yogurt, it gives a better flavor to the muffins than plain yogurt.
It is important that you do not use any other oil besides vegetable oil.

Jalapeno Stuffed Fried Olives

Riddle me this - why do bars (even upscale ones) serve their sophisticated cocktails with boring, bland bar foods like peanuts & chips? It's like putting bicycle wheels on a Ferrari! But you & I are wiser (& cuter! ;) ) than these commercial watering holes, aren't we! So if you have friends coming over for an evening of binge & bacchanalia, avoid repeating the mistake these bartenders make - pump up the revelry & complement your home-made cocktails with these exquisite-tasting, exotic Jalapeno Stuffed Fried Olives. Rolled in breadcrumbs to give them a golden-brown crispy covering, these crunchy, spicy & tangy Jalapeno Stuffed Fried Olives give forth a scrumptious medley of flavors that make them taste as good as, if not better than, the inebriated olives dipped in your Dirty Martini!

This amazing appetizer is really quick and easy-to-make with very few ingredients. Its recipe originated in Italy, where they stuff ground pork sausage, cheese, herbs into the olive. My Jalapeno Stuffed Fried Olives recipe is a simpler vegetarian version that uses off-the-shelf jalapeno stuffed olives instead of the traditional stuffing. You can serve these Jalapeno Stuffed Fried Olives for an evening round of drinks or dinner, or as an any-time-of-day snack - but make sure to wash your hands before putting a bowl-ful in front of family & friends, because you will have everyone lining up to kiss the "magnifico" cook's hands! So next time you want to wow your guests or simply spread the message of peace & love, serve these Jalapeno Stuffed Fried Olives in lieu of extending an olive branch... no reason why a noble gesture cannot be tasty as well! :)

JALAPENO STUFFED FRIED OLIVES RECIPE

Ingredients:

1 Jar of 4.5 oz (127 g) Jalapeno Stuffed Olives

1/3 cup All-purpose Flour (Maida)

1/2 cup Panko Bread crumbs

1 Egg; beaten

Oil, for frying

How to make Fried Olives

Drain the olives and rinse under cold running water. Set aside.
Pulse the breadcrumbs in a food Processor till you get fine crumbs.
Place the breadcrumbs in a shallow bowl, flour in another bowl, and the beaten egg in a small bowl.
Dredge the olives in the flour, dip into the beaten egg and then roll into the breadcrumbs, making sure that they are evenly coated. (make sure your hands are dry or use a fork while coating the olives into the breadcrumbs to ensure proper coating)
In a medium saucepan, heat about 3 inches of oil over medium heat until it reaches 350 degrees F. Carefully drop the olives into the oil, working in batches & fry until a deep golden-brown (be careful as the oil may sputter).
Drain the fried olives on a paper towel, and serve hot.

Tips:

If you do not have a thermometer, test the correct temperature of the oil by dropping an olive in it - if it sizzles right away, the oil is at the right temperature for frying.
You can also use pitted olives without the jalapeno stuffing for this recipe.

Spicy Corn Fritters

Isn't nature funny? For example, take corn & rains - who would have thought that such an unlikely pair would go so well together, but a bite of grilled corn on the cob on a rainy day is one of the best simple pleasures of life :) And the numbers prove that corn is one of the best-loved foods across the globe - did you know that the world consumes almost a thousand million metric tons of corn every year... that's a LOT Of corn! We all know a hundred ways to eat corn but my all-time favorite are these Spicy Corn Fritters. I prepare them by spicing up corn kernels with jalapenos & mixing them with veggies to enrich their flavor. These golden-brown, crispy corn patties are so scrumptious that you will be forgiven for stuffing yourself to the brim & still wanting more. You can pile up these delicious patties on your plate & eat them on their own, or dip them in your favorite sweet chilli sauce for a extra dash of zestiness. They look so lovely too - the golden corn kernels look like little drops of yellow sunshine sticking to each other, and who can resist a bite of the sun :)

Spicy Corn Fritters are a cook's dream - they are really easy-to-make with basic ingredients & ready in a jiffy, but provide the savory, tantalizing flavors and nutrients that will have everyone praising your cooking skills. These Spicy Corn Fritters are egg-free & dairy-free, so they are perfect for people on a restricted diet. They are great for every season & for every occasion - serve them for breakfast, as a side dish for dinner, as appetizers for parties, or pack them in your kids' lunchboxes to score my-mom's-the-best points from your kids. So if you have been thinking of your next great recipe, try these Spicy Corn Fritters today & take a bite of delicious sunshine :)

SPICY CORN FRITTERS RECIPE

Yield : 11 Pcs

Ingredients:

1 1/2 cup Frozen Corn (thawed)

1/3 cup chopped Red Bell Pepper

1/3 cup diced Green Onion

2 tsp minced Ginger

1 minced Jalapeno

1/4 cup chopped fresh Cilantro (Coriander) Leaves

1/4 cup + 1 tbsp All Purpose Flour

3 tbsp Rice Flour

1 tbsp Hot sauce or to taste; optional

1 tbsp Fresh Lemon Juice

Salt to taste

Oil for pan frying

How to make Spicy Corn Fritters

Pulse the corn in a food processor (6-7 pulses), just enough to get lightly mashed corn (some pieces will get lightly mashed & some will remain whole).
Transfer to a large bowl. Add all the other ingredients (except oil) & stir until just combined.
Heat a non-stick skillet over medium heat & coat the surface with a tablespoon of oil.
Once the oil is hot, spoon about 2 heaping tablespoons of corn batter into the pan, Using a spatula, lightly press down the batter to flatten into a cake (about 3/4 inch thickness). Repeat the process with the remaining batter, working in batches of 3 or 4, leaving about 1 inch space between the fritters in the pan.
Cook until the bottom turns a rich golden-brown (takes about 2-3 minutes). Flip over and cook the other side until golden-brown (another 2-3 minutes). Add oil to the skillet as needed.
Drain the fritters on paper towel. Serve immediately with sweet chilli sauce.

IMPORTANT NOTES:

Be careful as the fritters will likely splatter a bit while cooking. So, either use a screen splatter guard, or wear long sleeved clothes while cooking.

French Toast Roll-Ups

"Pour some sugar on me" - sang the French Toast Rollup... & I obliged :) How could I refuse, it makes them look so Diiiiiiivine ... that's the only way to describe these golden-brown toast rolls stuffed with the warm, nectarous goodness of fruits, nuts & spread of your choice and rolled in the crunchy sweetness of cinnamon sugar. A bunch of these French Toast Roll-Ups stacked on a plate look so mouth-watering that you may be tempted to simply gaze in admiration at their alluring beauty, but don't give in to that temptation... pick up one of these beauties, take a bite & let your teeth sink into the delish rolls & have your taste buds savor the soft, luscious filling oozing with ambrosial goodness - heavenly, isn't it!

French Toasts have been my favorite breakfast item since childhood days but once I made these French Toast Rollups upon finding several versions floating around on Pinterest, I discovered that they not only give a unique twist to the traditional French Toast recipe but also take it to a whole new level of scrumptiousness. Their preparation is quick & effortless, and the ingredients are basic & everyday items, & best of all, versatile - take your pick of your favorite berries, fruits, nuts, spreads (cream cheese, nutella, peanut butter) & watch (or rather, taste) the magic. My favorite combo is strawberries & cream cheese - I could eat twice my appetite of these in a single sitting! I find them perfect as-is, but dunk them in maple syrup if you like extra sugariness. Besides breakfast, they are great as an after-school snack or weekend snack, or frankly, any time you have a hunger for something sweet. So, did you wake up in the morning craving for something sweet & exquisite? Time to roll out a chart-topping hit of your own :)

FRENCH TOAST ROLL-UPS RECIPE

Makes : 8 Pcs

Ingredients:

8 slices Sandwich White Bread; crusts removed

2 eggs
3 tbsp Milk

1/4 cup Sugar
1 tsp ground Cinnamon
2 tbsp Butter for greasing the pan, or as required

Cream Cheese (softened) or Nutella; as desired

3/4 cup diced strawberries, or any other fruit of your choice

How to make French Toast Roll-Ups

Flatten out each slice with a rolling pin.
Place 1-2 tsp of cream cheese or Nutella on one end of the bread, spread it out in a strip (about an inch) from one end to the other. Place around 1 tbsp of diced strawberries (or any other fruit of your choice) over the spread. Roll the bread up tightly. Repeat process with the remaining pieces of bread.
In a shallow bowl, whisk the eggs and milk until well combined.
In a separate shallow bowl, mix the sugar with the cinnamon.
Heat a skillet over medium-heat & melt a tablespoon of butter on it.
Dip each bread roll into egg mixture, and place it on the skillet with seam side down. Cook in batches of 3 or 4, turning until all sides of the roll are evenly golden-brown. Add butter to the skillet as needed. Once browned, remove the roll from the skillet & place it in the cinnamon sugar, and roll until completely covered. Serve immediately.

Spanakopita Bites

I simply llloovve Spanakopita, the popular savory Greek pastry! This exotic-tasting pastry with its equally exotic name is surely a gift from the Greek gods to mankind - no wonder they are so well-remembered :) However, preparing the regular Spanakopita seems like a task for the gods too - layering on the phyllo dough on the spinach mixture, buttering then, rolling it up into triangles... phew, it is as "easy" as trying to put on your jeans from teenage years ... lol! But all this changed (the spanakopita preparation, not the jeans fitting - which would be awesome too if true) when I discovered these frozen mini phyllo shell pastries at the grocery store. They are so perfect for making these cute little Spanakopita bites, & just as crispy & flaky as the original version but sans the calorie-rich butter required in the original recipe. It makes preparing this recipe so much quicker, easier & more fun & much more healthier too.

Filled with a yummy feta cheese & spinach mixture, these crunchy, crispy bite-sized cuties are so scrumptious & delectable that it makes them the perfect party bite. Don't stop to admire their good looks though, someone else may beat you to the last Spanakopita bite :)

SPANAKOPITA BITES RECIPE

Makes : 15 Pcs

Ingredients:

15 Mini Fillo Shells (I used Athens Brand); available in Walmart

1/2 cup crumbled feta Cheese

8 Oz Fresh Spinach (stems removed & chopped); (you can substitute with frozen chopped spinach - thawed, drained & squeezed dry)

2 medium-size Garlic Cloves; peeled & minced

3/4 cup chopped Green onion

1 tbsp chopped fresh Dill

Pinch of Ground Nutmeg

1 tsp Fresh Lemon Juice

Freshly ground Black Pepper to taste

1 Large Egg; lightly beaten

1 tbsp Extra Virgin Olive Oil

How to make Spanakopita Bites

(Skip this step if you are using frozen spinach) Blanch the spinach with very little water for 3 minutes. Drain & allow it to cool. Squeeze out the excess water thoroughly by using your hands. Pat it dry with a clean towel/paper towel. Set aside.
Heat oil in a deep saucepan over medium heat. Saute the garlic for 30 seconds. Add green onions and saute until softened. Add spinach & dill & cook for around 10 minutes or until the excess moisture from the spinach has evaporated (Spinach mixture should be on the dry side). Remove from heat and set aside to cool.
Once the spinach mixture has cooled, add crumbled Feta cheese, egg, black pepper, nutmeg, lemon juice and mix until combined. (I did not add any salt as the feta cheese is itself very salty).
Preheat oven to 350 degrees. Spoon mixture into phyllo shells & bake for 15-20 minutes, or until shells are golden brown around the edges. Serve immediately.

Crispy Smashed Potatoes with Garlic and Rosemary

Ah, violence! Aren't there times you just want to unleash your inner beast, rev up those primal urges & just have a go at everything in sight. Well, hold it together tigress (or tiger) - we live in a civilized society after all :) Still, there are ways to let your passions flow & make a great dish out of it in the process. Take these Crispy Smashed Potatoes for instance - bash, bash, bash, add a li'l seasoning & bake to crispiness & you have a scrumptious, yummilicious dish on your hands. Oh boy! Didn't that smashing feel good. Mr. Hulk, you listening? ;) And it feels even better when you sink your teeth through the crispy outer surface and encounter the soft tenderness on the inside - it feels like a combo of seasoned french fries & mashed potatoes rolled in one delicious bite....yum, total nirvana :)

Crispy Smashed Potatoes are really quick & easy to make with basic ingredients - some potatoes, some seasonings & a hammer (um, don't take the hammer literally!). This popular dish is also really versatile in preparation - I have used the seasonings that I felt go best in this dish, but feel free to play around & experiment with your own set of seasonings. These Crispy Smashed Potatoes are so good as a side dish to your favorite steak, meatloaf or roast chicken, or serve them up as party starters with a sour cream dip.

Smashed, baked to a crisp & devoured - I almost would feel sorry for those poor potatoes if they were not so finger-lickin' delicious. Ah well, like all good things in life - they serve a higher purpose. So head off to the kitchen & let that adrenaline flow - you don't want to make the potatoes wait for their calling :)

CRISPY SMASHED POTATOES RECIPE

Ingredients:
12 small red or Yukon gold potatoes (about 1 - 1 1/2 inches in diameter)
Kosher Salt to taste
Freshly ground Black Pepper to taste
Garlic Powder to taste
Smoked Paprika to taste
1 tbsp finely chopped Rosemary (or any other Herb/s of your choice - Chives, thyme etc.) or to taste

1 tbsp Olive Oil for brushing
Olive Oil for spritzing

How to make Crispy Smashed Potatoes

Preheat oven to 450 degrees.
Place potatoes in a large pot and cover with water. Salt the water generously.
Bring to a boil over high heat and cook until potatoes are fork tender, about 20 minutes. Drain & let them cool for around 10 minutes.
Spritz a large baking sheet pan generously with olive oil. Arrange the boiled potatoes on the baking sheet, leaving about one and a half inches of space between the potatoes.
Smash potatoes with the bottom of a drinking glass (or your tool of choice) to about 1/2 inch thickness. Brush the tops of each smashed potato with olive oil.
Sprinkle potatoes with kosher salt, black pepper, garlic powder, smoked paprika & chopped rosemary.
Bake for 25-30 minutes until the potatoes are crispy and golden brown around the edges.
Remove from oven & transfer to a serving platter. Serve immediately.

Crispy Baked Onion Rings

"These are impossible to resist", my hubby gushed as he munched on yet another onion ring at our favorite Irish pub. I gave him a look of mock disbelief - a few minutes ago he was complaining that they had enough grease in them to keep him well-lubricated for life had he been a machine! "You put up a good fight though", I said, taking a jab at his 'resistance'. "If only some genius could strip out the grease", hubby mused, not realizing that he had triggered my cooking instincts. Ergo, presenting Baked Onion Rings! Delicious, light & crispy sans the deep-frying & the grease and associated calories. A great taste that doesn't sit on the waist - this catchy phrase perfectly describes these crispy, delectable, healthy and low-fat bites.

The recipe of these Baked Onion Rings is simple & straight-forward though it takes some time to make. But you will forget all the effort with the very first bite as the delightful crunchiness of the outer coating blends with the zestful piquancy of the baked onion to release a torrent of flavors in your mouth... if someone spots your tears of unabated pleasure, blame it on the onion :) To enhance the taste, I added Italian seasoning to give the rings a peppy, lively flavor and some cayenne pepper to give it (just a little!) spicy kick. Also, my recipe ensures that the breadcrumb coating stays where it belongs - viz, on the onion rings & not at the bottom of the baking tray, a common problem when making this snack. Serve these Baked Onion Rings as an evening snack, at parties, or as a side dish. You can eat many more of them than the deep-fried version, without getting that queasy after-taste or the guilt trip that inevitably follows any calorie-filled snacking. In other words, make a lot of them if you want to fully satisfy your snack cravings!

Polishing off the last baked onion ring, my hubby gushed, "These are impossible to resist". I wholeheartedly agree! :)

CRISPY BAKED ONION RINGS RECIPE

Ingredients -

1 large Vidalia onion, peeled & ends trimmed

1 cup low fat Buttermilk; see tip #2

3/4 cup + 3tbsp All-purpose Flour

1 1/2 cup Panko Breadcrumbs

Salt to taste

1 tbsp + 1 tsp Italian Seasoning

1/4 tsp Cayenne Pepper (Red Chilli Powder) or to taste

1/8 tsp fresh ground Black Pepper or to taste

Cooking Spray

How to make Crispy Baked Onion Rings

Preparation -

Slice onions into 1/2-inch circles and separate into rings, keeping only large & medium whole rings (reserve the small onion rings for other uses). Keep aside.
In a food processor, pulse panko breadcrumbs till you get fine crumbs. In a bowl, combine breadcrumbs, salt, Italian seasoning, cayenne pepper & black pepper. Leave 1/3 of the breadcrumbs mixture in the bowl & keep aside the remaining 2/3.
In a resealable plastic bag, add 3/4 cup of all purpose flour. Keep aside.
In a separate large shallow bowl, combine buttermilk & 3 tbsp of flour till smooth. Keep aside.
Preheat the oven to 400 degrees F. Place parchment paper onto 2 baking sheets & set aside.

Final process -

Dip the onion rings (in batches) in the buttermilk mixture & then add them to the flour bowl/bag. Once all the onion rings are added, seal the bag & shake until rings are well coated with flour.
Dip a flour-coated onion ring again into the buttermilk mixture. Let excess liquid drip off, then place the soaked onion into the breadcrumbs mixture.
Using a fork, coat all the sides of the onion ring with the bread crumbs, turning and pressing the breadcrumbs gently to help the coating adhere (Once the breadcrumbs mixture gets very clumpy or stops coating the rings properly, replace it with a fresh batch of 1/3 of the reserved breadcrumbs mixture).
Using the fork, place the coated onion ring on the baking sheet in a single layer (return the fork to the breadcrumbs bowl). You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Repeat the process for the remaining onion rings.
Spray oil evenly over the rings. Bake for 20-25 minutes or until the edges are golden brown turning the rings halfway through. Serve immediately.

TIPS

Avoid using fingers especially while coating the onion rings with breadcrumbs, using a fork will help to retain the coating around the rings. Also, to prevent clumping of bread crumbs, do not use the breadcrumbs mixture fork for any other purposes other than stated.
If you don't have buttermilk, combine 1 cup of milk (you can use 2% low-fat milk) & 1 tbsp white vinegar. Leave it for 10 minutes, then use it as buttermilk.

Baked Eggless Broccoli Bites

Sitting at a dinner table in my friend's house, I observed her 5-year old daughter with interest as she meticulously plucked out the veggies from her curry. "It's so hard to get veggies in her system", my friend despairingly whispered to me. And ordered her daughter in a mom voice "Eat your veggies, or aunty won't talk to you". "No, she will", the kid cheekily answered and turned her big eyes at me. "I like you", she coyly said making me smile. She continued earnestly, "I like ice cream too, but I don't like veggies". Now who can argue with such cute logic :)

Getting a kid (or a grown-up too) to eat healthy food is a problem that has plagued humankind since Eve's first-born. These scrumptious, delectable, guilt-free, crispy Baked Broccoli Bites may just be the perfect answer to this problem - it lays to rest the myth that healthy food can't be yummilicious. Taking inspiration from the popular deep-fried broccoli bites served in Bennigan’s Restaurants, I added my own twist to create these Broccoli Bites and made them as appetizing & healthy as possible (you can opt out of adding Chilli flakes when making them for kids). I also made these bites eggless to cater to people who don't eat eggs due to religious or dietary restrictions. These Baked Broccoli Bites contain the perfect savory zest that makes it a lip-smacking, delicious appetizer that is loved by kids & adults alike, and baking them helps to retains the nutritional value of broccoli & eliminates that greasiness of deep-frying.

Baked Broccoli Bites are really easy to make, so they are perfect for rustling up at the last-minute to cater to unannounced guests. Or serve them up in kids' lunchboxes, or as party appetizers, or as a side dish during dinner. You can also serve them with salads & soups that makes a complete meal in itself. Besides their great taste, the nutrients in broccoli control high blood pressure, prevent heart disease & cancer, and improve bone health and prevent osteoporosis. So go ahead & bake this dish... it's time to have a love affair with broccoli :)

BAKED BROCCOLI BITES RECIPE

Makes : 12 Pcs

Ingredients:

2 1/2 cups chopped Broccoli; chopped into small pieces

1/2 cup All Purpose Flour

3/4 cup chopped Onion

1 tbsp minced fresh Garlic

1/2 tsp Baking powder

1 tbsp Cajun Seasoning

1 tsp Salt or to taste

1/2 tsp Red Chilli Flakes or to taste

1/4 tsp Ground Black Pepper

6 tbsp Bread Crumbs

1/2 cup Shredded Sharp Cheddar Cheese

1 tbsp Oil

1/2 cup Milk (low fat 2%)

How to make Baked Broccoli Fritters

Steam the broccoli in a microwave for 3 minutes. Strain. Set aside.
Heat oil in a non-stick pan on medium heat. Saute the garlic for 30 seconds. Add onion & saute till translucent. Remove from heat & allow to cool.
In a large bowl, sift flour, baking powder, and salt together. Add red chilli flakes, black pepper, cajun seasoning and mix them thoroughly. Combine them with milk until smooth. Add broccoli, cheese, onion-garlic mixture & bread crumbs and toss to coat well.
Pre-heat oven to 375 degree F. Lightly grease a baking sheet lined with aluminum foil.
Wet your palms. Shape the broccoli mixture into round patties and place on the prepared baking sheet. Bake for 15 minutes. Remove the baking sheet, flip & bake for another 10-15 minutes until golden brown.
Serve with your favorite sauce or with soups & salads.

TIPS

You can substitute almond meal or almond flour instead of bread crumbs.

Baked Spring Rolls

Stuck at home with a broken toe & I am so done with staring longingly outside through the window - I want to partayyy, sigh! Can hardly walk regularly yet, much less hit the dance floor & shake a leg. But I'm done feeling sorry for myself (& don't you get started), so what if I can't have a party, I can still rustle up a pretty amazing party starter that's sure to get the taste buds waltz-ing, or salsa-ing, or whatever's your favorite dance :) & nothing better than the ubiquitous Spring Roll to get this party started.

But I don't want to put on the deep-fried carbs if I can't dance to burn them off, so these deliciously crispy, spicy, savory Baked Spring Rolls perfectly fit the bill - they get rid of the deep-frying guilt & get on with the lip-smacking taste :). They are so much healthier & they are so quick & easy to make too. It is a versatile recipe, so feel free to add your favorite ground meat or veggies to the mix - hey, it's a party after all, everyone's invited :)

As all you party people know, these golden-brown cuties are best eaten crispy and hot, with the steam flowing out of the spring roll as you take a bite - but careful, don't burn your mouth! Ooooo, the yummy taste that spreads in your mouth is beyond compare. Ready? Let's rock & (spring) roll!

BAKED SPRING ROLL RECIPE

Makes : 18 Pcs

Ingredients:

18 Spring Roll Wrappers (8" x 8" size); see tips

2 cups shredded Cabbage

1 cup shredded Carrot

1 cup chopped Green Onion

3/4 cup Bean Sprouts

1 tbsp minced fresh Garlic

1 tbsp minced fresh Ginger

1 1/2 tbsp Dark Soy Sauce

1 tbsp Chilli Garlic Sauce (I used Sambal Oelek) or to taste

1/4 tsp ground Black Pepper

1 tsp granulated Sugar

1/2 tbsp Rice Vinegar

1 tbsp Oil

1 tsp Sesame Oil; optional

Vegetable Oil for brushing

For sealing the edges:

1 tbsp All Purpose Flour

2 tbsps Water

How to make Baked Spring Roll

In a small bowl, combine the soy sauce, sugar, chilli garlic sauce, black pepper, vinegar & sesame oil. Set aside.
Heat the oil in a wok over medium heat. Add the garlic & ginger & saute for a minute.
Add green onions, carrot, cabbage, bean sprouts. Stir in the soy sauce mixture. Mix well. Turn the heat to medium-high. Saute till the liquid evaporates from the mixture (around 3-4 mins) while stirring constantly. Remove from heat & allow to cool.
In a small bowl combine the all purpose flour & water. Keep aside.
Take a wrapper, keeping the rest covered with a damp cloth. Place the wrapper in a diamond shape on a clean work surface with one of the corners facing you. Spoon 2 tbsp of the cabbage mixture onto the 1/3 of the wrapper corner closest to you. (see the directions given in the below chart)
Pull the wrapper corner closest to you over the filling to cover it, and tuck it tightly under the filling.
Roll upwards till you reach the center. Now, fold over the sides such that the edges are straight, and continue to roll upward. Moisten fingers in the flour mixture, and brush wrapper seams to seal. Place it on the baking sheet, seam side down. Brush the roll with oil. Cover with a damp cloth. Repeat with the remaining wrappers and filling. Arrange spring rolls in a single layer on a baking sheet.
Preheat the oven to 425 degrees. Bake for 20-25 minutes until golden turning the rolls halfway through.
Remove from oven. Allow to cool for 4-5 minutes & serve hot with your favorite sweet Chilli sauce.

TIPS

You can find Spring roll wrappers in the freezer section of almost any Asian Grocery store.

Baked Samosa

God, I love Samosas!!! I have grown up in India gorging on these delectable savory pastries at every opportunity - on family outings, at roadside vendor stalls, in parties ... in short, everywhere!

For those who do not know, Samosa is a deep-fried pastry stuffed with spicy potatoes & green peas - it is a hugely popular snack in India & other Asian countries, with multiple variants created by replacing the stuffing with other veggies or with minced meat. It is usually served with Tamarind Chutney, Cilantro-Mint Chutney or with Tomato Ketchup. Sadly however, the major downside to the yummilicious Samosa is the health aspect - it is deep-fried that makes it high in calorie count :( It also does not help that the traditional samosa requires a lot of time & effort to prepare from scratch & is quite hard to get it just right, so much that it is much simpler to get them from a restaurant as opposed to making them at home.

Not wanting to let up on my love for samosas so easily, I tried out this easy-to-make baked version of the Samosa so that I can prepare it quickly & effortlessly & don't have to think of my waist every time I pop a Samosa in my mouth. To my delight, it turned out so well (way beyond my expectations!) that I served it to a group of friends & they went gaga over this delectable snack .... yayyyyy :) I find that preparing and rolling the dough for the outer shell of the Samosa is the hardest part in traditional samosa recipe (both to make & to get it right), so I use pre-packaged wonton wraps that work as a great substitute. Another benefit is that the flavorful, savory stuffing can be used as a sandwich filling or as a side dish. So if you love Samosas but want to cut back on calories, I bet that you will love this baked version, enjoy it with a cuppa tea or serve it as your next wonderful party appetizer :)

BAKED SAMOSA RECIPE

Makes : 26 Pcs.

Ingredients:

For the Samosa:
26 Wonton Wrappers (about 4" squares)
1 tbsp Olive Oil for brushing

For the Filling:
3 large-size potatoes; peeled & boiled
1 tsp Cumin Seeds
2 tsp minced fresh Ginger
1/4 cup Green Peas (fresh or frozen); blanched
3-4 Serrano Green Chillies or to taste; destemmed & finely chopped
1 tsp Dry Mango Powder (Amchur) or 1 1/2 tsp fresh Lemon Juice; see tips
1/2 tsp Cayenne Pepper (Red Chilli Powder) or to taste
1 tsp Coriander Powder; see tips
1/4 tsp Garam Masala; see tips
Salt to taste
2 tbsp fresh chopped Cilantro (Coriander) leaves
1 tbsp Oil

How to make Baked Samosa

Preparing the filling:

Once the boiled potatoes have cooled down, mash the potatoes coarsely using your hands. Keep aside.
Heat oil in a non-stick pan on medium heat. Add cumin seeds & saute till the cumin seeds begin to change color. Add ginger & green chillies. Saute for a minute.
Add green peas & saute for a minute.
Add potatoes, dry mango powder/lemon juice, cayenne pepper, coriander powder, garam masala & salt. Toss well such that the potatoes get coated with the spices thoroughly. Saute for a minute. Add chopped cilantro, toss again. Remove from heat & allow it to cool.

Assembling the Samosa:

Preheat oven to 350 degrees F. Line the baking sheet with parchment paper. Keep aside.
In a small bowl, add 1/4 cup of water. Keep aside.
Take a wonton wrapper (keep the remaining wrappers covered with a damp cloth else they will become dry & brittle). Dip your finger tip in the bowl of water & moisten all the edges of the wonton wrapper. Place about 1 1/2 tbsp of potato filling in the center of the wrapper.
Follow either of the below 2 methods to fold a samosa -
a) To follow Simple method (Chart I) - Fold the wrapper in half to form a triangle & press the edges together to seal (see step c in Chart I).
b) To get a shape as shown in my above picture - Follow steps c-g in Chart II.

Simple Method - CHART I

CHART II

Brush the entire filled wrapper lightly with olive oil. Arrange on baking sheet. Repeat the process with remaining wrappers. Bake in oven for 15 to 20 minutes or until golden and crisp, turning the filled wrappers halfway through baking.
Remove from oven & transfer to a serving platter. Serve hot with Cilantro-Mint Chutney, Tamarind Chutney or tomato ketchup.

TIPS

All of these spices are available in Indian Grocery Stores, & it is best to buy them from an Indian Grocery store to get authentic flavors. These spices are also very common & may be available in your local supermarket (I have seen them in Safeway - a popular supermarket in California).

Pepper Jalapeno Cheese Pinwheels

Ever since I made the decadent, yummilicious Blueberry Cream Cheese Wreath, I have been looking for a good dish to satisfy my baking fetish on the savory side. Ergo, I made these delectable & cute-looking Veggie Pinwheels - the pinwheels look so temptingly cute & interesting and perfect for popping into one's mouth one after another. The fluffy baked dough wraps lovingly around the veggies & cheese and gives a feathery-light outer crust to the pinwheel, and the bell pepper, jalapenos & cheddar cheese bring out sharp, piquant flavors with a spicy kick that belies the mild looks of these cute roundels.

These Veggie Pinwheels are really quick to make and require minimal ingredients - you can also play around with the veggies to use whatever's available in your kitchen. They make great party starters, and are also perfect to rustle up at a moment's notice when your kids are pestering you to make something different & delicious. Serve then up warm (ideally, fresh out of the oven) & watch them vanish in a jiffy as hungry hands reach out for them again & again. They look so cute & pretty that I almost feel sorry to see them disappear so quickly! My tip for preparing these cuties for a bunch of kids - make an even distribution, or be ready to break a fight for the last pinwheel :)

CRESCENT PINWHEELS RECIPE

Makes : Around 26 pieces

Ingredients:
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
3 tbsp finely chopped Onion
1/3 cup finely chopped Red Bell Pepper
3 tbsp finely chopped Jalapenos; seeded
1/4 cup shredded Sharp Cheddar Cheese
1 1/2 tsp minced Garlic
Salt to taste
Freshly ground Black Pepper to taste

How to make Crescent Pinwheels

Preheat oven to 350 degrees F. Line the baking sheet with Aluminium foil/parchment paper. Keep aside.
Combine onion & garlic in a bowl.
Unroll crescent dough on a lightly floured work surface/countertop; separate into 4 rectangles. Firmly press perforations to seal.
Evenly sprinkle cheddar cheese over the rectangles, then the bell pepper, then jalapenos, then onion-garlic mixture, salt & pepper to taste.
Roll up each rectangle tightly, starting with short end & press the edges to seal.
Take a long piece of thread & place it under one of the rolls where it needs to be cut (approx 1 inch from the edge of the roll). Bring up the ends of the thread, criss-cross them in opposite directions like you were going to tie it, & pull sharply. Repeat the process with all the rolls to get 1-inch thick slices.
Place the slices on the lined baking sheet one inch apart.
Bake 14-18 minutes or until golden brown. Immediately remove from baking sheet & transfer to a serving platter. Serve warm.

Baked Spicy Potato Wedges

Know what I love about potatoes? To me, the humble potato is like a blank canvas - a perfect platform to give life to a culinary masterpiece that is only bounded by my creativity, & sometimes by the variety of spices in my kitchen :) My Baked Spicy Potato Wedges are the delicious byproducts of these creative outpourings, a result of experimentation with various seasoning and spice combinations to get the perfect spicy, tangy & succulent taste that leaves my family & guests with the 'wow' factor. I love how the big, hulking potato wedges tone down the sharp, stimulating flavors of seasonings and spices to just the right level, the thin spicy crust covering the steamy softness of the potato along with the crunchy potato skin making each bite a trip to foodie paradise.

Baked Spicy Potato Wedges is a hot favorite in my household for indulging in potato cravings - it is so much healthier than deep-fried french fries. It is amazingly quick & easy-to-make, yet delicious & filling as a snack or as a side dish. It also helps that Baked Spicy Potato Wedges is such a versatile dish that you can pick your choice of seasonings based on your taste preference, or on whatever seasonings are available in your kitchen - one less trip to the grocery store is always a welcome relief. Time to bake your masterpiece :)

BAKED SPICY POTATO WEDGES RECIPE

Serves : 2-3

Ingredients:

3 medium-size Yukon Gold Potatoes; unpeeled & washed

1/2 tbsp Italian Seasoning

1 tbsp minced fresh Garlic; lightly crushed

2 tbsp chopped fresh Cilantro (Coriander) leaves

1/2 tsp Red Chilli Flakes or to taste

3/4 tsp Dry Mango Powder (Amchur) or 1 tsp Fresh Lemon Juice; see tips

1 tsp Salt or to taste

1/8 tsp Freshly Ground Black Pepper

2 tbsp Extra Virgin Olive Oil

How to make Baked Potato Wedges with Cilantro & Garlic

Preheat the oven to 425 degrees F. Line a baking sheet with Aluminium foil & spray the foil with cooking spray.
In a small (microwave-safe) bowl, combine the olive oil & garlic. Microwave for a minute. Keep aside.
Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. You will get 8 pieces per potato.
In a large bowl, add the potatoes. Drizzle the garlic-olive oil mixture over the potatoes and toss to coat.
Sprinkle the seasonings (except cilantro) over the potatoes & toss to coat well.
Arrange the potatoes in a single layer with cut-side down onto the baking sheet.
Bake the potatoes for 30 to 35 minutes, or until they are golden-brown & crisp outside and tender inside. Turn the potatoes halfway through the cooking.
Transfer to a bowl & sprinkle chopped cilantro (see tips) over the roasted potatoes & toss well. Adjust the seasoning as per your taste. Serve immediately.

TIPS

Dry Mango Powder is available in Indian Grocery Stores & is used to make the dish tangy. You may instead use fresh Lemon Juice, however add lemon juice to the potatoes after they have been baked & just before serving - adding Lemon juice beforehand will make the potatoes soggy.

Corn Chaat / Corn Salad

Come evening time, I always have a craving to snack on something light and savory that would fill my senses with satisfaction but not make my stomach heavy. With this requirement in mind, I played around in my kitchen to create this Corn Salad (Masala Corn Chaat) recipe - a delicious, stimulating, savory salad that rocks one's taste buds with its piquant, provocative flavors. I love to rustle up this quick & easy dish as a healthy, delicious evening snack - it is perfect with a hot cuppa tea or coffee. Also, this peppy & peppery dish is more than just a salad - serve it as a zesty party starter, as a quick evening snack, or as a healthy option for kids' lunchboxes.

Corn Salad can be prepared in a jiffy & is made of minimal ingredients. I love the flexibility of playing with variants of this salad - for example, replace the jalapenos with Hot chilli sauce to get different but equally amazing flavors. Combined with the tanginess of lemon juice & the spicy punch of jalapenos, each of the golden-yellow corn kernels turn into little taste bombs that will release a burst of flavors in your mouth and make you relish every scrumptious spoonful. Besides the salad being non-fattening, the jalapenos provide nutritional benefits such as fighting migraine headaches, preventing sinus infections and relieve congestion. Time to bring out the corn :)

CORN CHAAT / CORN SALAD RECIPE

Serves : 2

Ingredients:

1 1/2 cup Sweet Corn Kernels ( I used frozen Sweet Corn)

2 tbsp Jalapenos; seeded, cored & minced

1/3 cup chopped Red Onion

1 1/2 tsp melted Butter

2 tsp fresh Lemon Juice

Salt to taste

Freshly ground Black Pepper to taste

How to make Masala Corn Chaat

Microwave/boil corn kernels with salt till soft. Strain.
In a bowl, combine all the above ingredients except salt. Mix well. Adjust seasoning as per your taste.
Serve warm or cold.

Variations:

Instead of Jalapenos, add Hot Chilli Sauce to get a totally different delicious flavor.

Chilli Garlic Potatoes

Everyone loves potatoes prepared in some way, shape or form. My Chilli Garlic Potatoes celebrate this love for the world's most-consumed veggie in a spicy, mouth-watering, delectable fashion. Pop one of these delicious, cute-looking baby potatoes into your mouth and savor the succulent, ambrosial flavors of the myriad spices blending with the soft, fuzzy warmth of the baby potatoes. These Chilli Garlic Potatoes are awesome as appetizers or as side dishes - you can have them as a snack or serve at dinner, stir them up quickly on days that you are feeling too lazy to do intense cooking, rustle them at a moment's notice when guests come over unexpectedly, or easily make them in large quantites to serve as starters or as a side dish at parties.

I love to tinker around in the kitchen to invent recipes that are quick & easy & delicious, and Chilli Garlic Potatoes is one of my favorite creations. I created Chilli Garlic Potatoes on the similar lines as my Stir-fried Vegetables recipe, and have their worth proven everytime when my hubby, a self-proclaimed potato-avoider, goes gaga over this dish. In my recipe, I ensure that the spices stick on to the baby potatoes, such that the potatoes are thoroughly coated in spices even while serving - it makes them look so much more tempting and tastes so much better than having to scoop up the spicy mix separately from the bottom of the serving platter. Only one word of warning before you dive into the recipe, make a lot of these little cuties - don't be surprised when everybody comes back for seconds... or thirds :)

CHILLI GARLIC POTATOES RECIPE

Serves : 2

Ingredients:
10 - 12 Baby Potatoes
1 tbsp minced fresh Garlic; peeled
1 tbsp Oil
1 tsp Soy Sauce
1 1/2 tsp White Vinegar
Salt to taste
1/2 tsp Red Chilli Flakes or to taste
1 tsp Hot Chilli Sauce or to taste (I used Sriracha)
2 tbsp chopped Spring Onion greens; for garnishing
1/2 cup Water
2 tsp Corn Starch

How to make Chilli Potatoes

Boil the potatoes with salt until just fork-tender. Peel the potatoes. Keep aside.
Mix corn starch in 1/2 cup of water until smooth. Keep aside.
Heat oil in a non-stick pan on medium heat.
Add garlic & salt and saute until the garlic is light brown in color.
Add soy sauce, hot chilli sauce, vinegar & cornstarch mixture. Mix well.
Add boiled potatoes & red chilli flakes. Mix well & cook till the sauce becomes thick enough to coat the potatoes.
Transfer to a serving bowl. Garnish with spring onions. Serve hot with rice or noodles, or as an appetizer.

Broccoli, Cheese, Avocado, Jalapeno Stuffed Puff Pastry

Broccoli, Cheese, Avocado, Jalapeno stuffed Puff Pastry is a scrumptious, delectable snack with wafery crispiness and succulent filling of broccoli, avocado, jalapeno peppers, cheddar cheese & hot chilli sauce. As a kid, I used to love veggie puff pastry more dearly than a long-lost sister - at the end of every school day, I would pop into the nearby bakery to buy these delectable pastries & then sit munching contentedly on my bus seat as the school bus took me home. It was pure bliss to bite into the crispy flakiness of the puffy outer shell and savor the delightful flavors of myriad veggies, so this time I wanted to invent the best-tasting veggie puff pastry that would let me re-live those moments. Taking a cue from the recipe written on my Pepperidge Farm Puff Pastry pack, I used broccoli, jalapenos, cheddar cheese, avocado & hot chilli sauce as my Puff pastry filling which resulted in exactly the heavenly-tasting veggie pastry creation that I was looking to achieve, so sharing my recipe with all of you to take a bite of pastry love :) I love making it spicy owing to my Indian heritage, but feel free to alter the quantity of hot sauce to suit your taste.

Broccoli, Cheese, Avocado & Jalapeno Stuffed Puff Pastry is perfect for those of us that relish enjoying tea with something that has more pizzazz than a bunch of dry crackers. They look intricate, but are surprisingly easy to make. Whip these up at a party or when your kids are saying no to every edible option in sight, and you'll find these cuties disappearing faster than you can pull them out of the oven. At least, my hubby certainly did make them vanish - these hardly lasted five minutes after the pics were taken :) Enjoy!

Broccoli, Cheese, Avocado, Jalapeno Stuffed Puff Pastry Recipe

Makes : 9 Puff Pastries

Ingredients:

2 Sheets of Puff Pastry (I used Pepperidge Farm)

1 Avocado; halved, pitted

1 cup chopped Broccoli

1/3 Cup shredded Sharp Cheddar Cheese or to taste

2 Jalapenos or to taste; seeded & chopped

1/4 cup hot chilli sauce or to taste (I used Sriracha)

Salt to taste

Freshly Ground Pepper to taste

1 egg

water

How to make Broccoli, Cheese, Avocado & Jalapeno Stuffed Puff Pastry

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
Thaw pastry sheets for about 20 mins.
In the meantime, cook broccoli in boiling, salted water until almost tender. Drain, refresh in cold water & set aside.
Scoop out the avocado flesh with a spoon. Coarsely mash the avocado flesh and keep aside.
Unfold 1 pastry sheet on a lightly floured work surface/countertop. With a knife or pizza cutter, slice into 9 (2 inch by 2 inch) squares. Repeat with the other pastry sheet, making 18 squares in all. Out of these 18 squares, 9 will be used for filling while the remaining 9 will be used as covers/lids.
Take a square, place 1 tbsp of avocado in the square's center, then on top of avocado place 7-8 broccoli pieces, then some jalapeno pieces, then some cheddar cheese and top with 1 tsp of chilli sauce. Season with salt & pepper. Moisten the edges of the square with water. Repeat the process for the remaining 8 squares.
Use the remaining 9 unfilled squares as lids & place one lid over each of the 9 filled squares. Seal the pastry edges well by pressing the edges with a fork repeatedly such that no filling escapes during baking.
In a small bowl, beat the egg and 1 tbsp of water with a fork or whisk. Brush all the pastries lightly with the egg mixture.
Place the sealed pastries onto the baking sheets.
Bake for 15-20 minutes or until golden brown. Watch them regularly after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.
Remove from the oven & serve.

Chilli Paneer

Chilli Paneer (Spicy Cottage Cheese) is a lip-smacking, tongue-tantalizing, mouthwatering exotic dish that will drown your taste buds in a sea of spicy & provocative flavors. Made of paneer (cottage cheese) stir-fried in a saucy mix of peppers & onions, this delectable dish is anything but subtle - its kaleidoscope of hot & spicy flavors is thoroughly complemented by its colorful looks that makes it a feast for your stomach, eyes, senses & soul! Oh, and makes it a great party dish to wow your guests. Another great thing about Chilli Paneer is its versatility - its drier version can be served as a snack or appetizer, or one can add sauce to the dish and make it a delicious side dish that goes very well with noodles or rice.

Chilli Paneer's awesome taste belie its amazingly simple preparation - you would think that something that tastes so good would need a lot of hard work - however, it requires little effort & uses basic and easily available ingredients. Chilli Paneer belongs to the Indo-Chinese cuisine - this food category is the Indian adaptation of the cuisines of its neighbor. It is one of the most popular appetizers in India & is a top menu item in all Indian restaurants. Time to try it & find out why Chilli Paneer is so well-loved by so many people :)

(The below recipe is for the dry version of Chilli Paneer to serve as snack/appetizer, see Tips to prepare as a side dish to serve with rice/noodles).

Chilli Paneer (Dry Version) Recipe

Serves : 2-3

Ingredients:

250 gms Paneer (Cottage Cheese); cut into 1" cubes

1/2 cup cubed Green Bell Peppper (Capsicum); cut into 1" pieces

1/2 cup cubed Red Bell Peppper (Capsicum); cut into 1" pieces

1/2 cup cubed Onions; cut into 1" pieces, layers separated

2 Serrano Green Chillies or to taste; destemmed & chopped

1/4 cup chopped Spring Onion greens; for garnishing

1 1/2 tbsp minced Garlic; peeled

2 tbsp Soy Sauce

1 1/2 tbsp Red Chili paste (I use Sambal OeleK) or to taste
Salt to taste

1 tbsp Oil

For Marination:

1 tsp Ginger paste

1 tsp Garlic paste

1 tsp Chilli paste

Salt to taste

2 tbsp Corn starch / Corn flour

3 tbsp Oil

How to make Chilli Paneer

In large bowl, toss all the Marination ingredients (except oil). Add very little water, enough to make a thick paste. Add Cottage Cheese & mix again till all pieces are evenly coated with the marination mixture. Let it marinate for 15 minutes.
Heat 3 tbsp oil in a non-stick pan. Shallow-fry the marinated cottage cheese (in batches) on all sides till golden brown. (Please be careful while shallow-frying as the oil might sputter). Drain on absorbent paper & keep it aside.
Heat 1 tbsp of oil in another non-stick pan/wok. Add garlic & sauté for 30 seconds.
Add the onion & saute till translucent. Add bell peppers & chillies and sauté till bell pepper is cooked but crunchy.
Add soy sauce, red chilli paste & salt. Mix well.
Reduce the heat. Add cottage cheese & toss such that the paneer is well coated with the sauces.
Chilli Paneer is now ready. Transfer it to a bowl.
Garnish with spring onions. Serve hot immediately.

Tips:
If you want to serve as a side dish along with rice or noodles, mix 1 tbsp of corn starch in 1/2 cup of water/vegetable stock till smooth. Add the corn starch mixture after step # 7 & cook on high heat, stirring till the sauce is thick enough to coat the Cottage Cheese & the vegetables.

Baked Spiced Chickpeas

Are you snack-addicted but weight-obsessed? Not to worry, Baked Spiced Chickpeas to the rescue! This tangy, yummy, crunchy, munchy fun snack hits the mark perfectly in fulfilling your snack cravings with a nutritious, guilt-free food that would make your health examiner proud. These delicious golden-brown, spice-coated pearls are great for snacking anytime & anywhere, & super-addictive too! Satisfy those hunger pangs between meals, have them in the evening with a cuppa tea or coffee, serve them in parties or on game days, or take them along for an outing on picnics or road trips.

Baked Spiced Chickpeas have a simple & effortless preparation - it takes less than an hour between the time you dream of making them and popping them into your mouth. Another great thing about these delicious crunchies is that they can be stored in an airtight container for a few days, so you can prepare them in batches & consume at will. If you are still not ready to throw out that chips packet (really?), then consider the health benefits - chickpeas are a great source of protein and dietary fibers, and very low in saturated fats & cholesterol. I could go on extolling the virtues of this great snack, but it seems that I have run out of this "fun"chy snack - you didn't think I could be writing about them without resisting the urge to snack on these delicious munchies ;) Time for me to make some more, & time for you to make some too ... happy munching :)

BAKED CHICKPEAS RECIPE

Ingredients:

1 cup Dry Chickpeas / Garbanzo beans (Kabuli Chana), see Tip #1

1 tbsp fresh Lemon Juice

1 1/2 tbsp Olive Oil

1 tsp Sugar

1/2 tsp Ginger Powder

1 1/2 tsp Cumin Powder

1 tsp Coriander Powder

1 tsp Garam Masala; see tip #4

1/4 tsp ground Black Pepper

1 tsp Cayenne Pepper (Red Chilli Powder), or to taste

Salt to taste

How to make Baked Chickpeas (Kabuli Chana Namkeen)

Soak the chickpeas overnight in 3 cups of water. Drain the water. Pressure cook the chickpeas with 3 cups of water & salt until the chickpeas are soft but still retain their shape.
Drain and rinse the chickpeas. Place the chickpeas on a clean kitchen towel and pat them gently with another clean kitchen towel until they are completely dry (Remove as much moisture as possible to achieve maximum crunch). Let the chickpeas air-dry for half an hour.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
In a small bowl, add sugar, ginger powder, cumin powder, coriander powder, garam masala, black pepper, salt & cayenne pepper. Mix & keep aside.
In a large bowl add dry chickpeas. Drizzle oil & lemon juice. Mix well. Sprinkle spice mixture over the chickpeas & toss until all the chickpeas are evenly coated with the spices.
Spread the chickpea mixture in a single layer on the prepared baking sheet.
Bake for 45-50 minutes or until the chickpeas are dark brown in spots, almost crunchy, and have shrunk quite a bit. Stir the chickpeas halfway through the baking time with a wooden spoon. Watch chickpeas in the last few minutes carefully to avoid burning.
Cool to room temperature before serving.
Store in an airtight container & enjoy :)

TIPS:

You can also use canned chickpeas, in which case skip step #1 mentioned above.
The chickpeas may appear slightly soft after baking. Do not overcook as the chickpeas will eventually harden & become crunchier & more crispy after cooling to room temperature .
If you do not like spicy chickpeas, reduce or omit cayenne pepper.
All the above spices are easily available in any Indian Grocery Store.

Vegetable Cutlets

Vegetable Cutlets are scrumptious, flavorful patties made of a mixture of veggies and spices coated with bread crumbs and shallow-fried into gorgeous-looking golden-brown patties. The bread crumbs provide a crispy outer layer that thoroughly complements the soft, succulent inside filling made of potatoes, beans, carrots, peas, creating a tempting combination that is both delicious and nutritious. In addition, my recipe bestows a zingy, punchy savoriness to the cutlet, and would leave you wondering what you've been missing all these years :)

These appetizing Vegetable Cutlets are quick and easy to make, and can be enjoyed steaming-hot on their own with tomato ketchup or with Green Chutney (Cilantro-Mint Dipping Sauce), or packed in a bun and consumed as a veggie burger. They are the perfect snack for chilly & rainy days, and best enjoyed with a hot cuppa tea or coffee as you bite into their lip-smacking goodness. Kids love them too, so they are great for getting kids to get their daily diet of veggies. So if you have a bag of potatoes at home & veggies lying around in your fridge, it's time to get busy :)

VEGETABLE CUTLETS RECIPE

Makes : 8 Pcs

Ingredients:

2 large-size Potatoes; peeled & boiled

1/4 cup Green Peas (fresh or frozen); blanched & coarsely mashed

8 French Beans; ends trimmed, chopped

1/3 cup chopped Carrot; peeled

1" fresh Ginger; peeled & minced

1/3 cup finely chopped Onion

3-4 Serrano Green Chillies or to taste; destemmed & finely chopped

2 tbsp finely chopped fresh Cilantro (Coriander) leaves
Salt to taste

1/4 tsp Cayenne Pepper (Red Chilli Powder) or to taste; optional

1 tsp fresh Lemon juice

2 tbsp Bread Crumbs

1/2 cup Bread Crumbs for coating

2 tbsp All-Purpose Flour (Maida)

Water
Oil as required

How to make Vegetable Cutlets

Boil the veggies (carrots & beans) with enough water until soft. Drain the water thoroughly. Let the veggies cool down. Squeeze the veggies with your hands to remove the excess water. Mash the veggies coarsely & keep aside.
Once the boiled potatoes have cooled down, mash them well in a large bowl.
Add the veggies, peas, ginger, onion, cayenne pepper, cilantro leaves, green chillies, lemon juice & 2 tbsp bread crumbs to the mashed potatoes. Mix them well. Add salt & mix again.
Divide the mixture into equal portions and form into balls. Take a ball in your palm, gently flatten the ball into a round patty. Keep aside. Repeat the same procedure with the remaining balls.
In a separate bowl, mix all-purpose flour with enough water to make a thin paste. Ensure there are no lumps. Keep aside.
Spread the 1/2 cup breadcrumbs on a plate.
Dip a patty in the all-purpose flour paste. Quickly take it out & roll it in the breadcrumbs such that all sides get evenly coated. Keep it aside in a separate plate. Repeat the same procedure with the remaining patties.
Heat 2 tbsp oil in a non-stick pan on medium heat. Shallow-fry the patties 3-4 at a time till both sides turn golden in color. Drain on absorbent paper. Add more oil to pan if necessary.
Serve hot with tomato ketchup or Green Chutney.

TIPS:

You can deep-fry the patties if you are making in bulk as it saves time. Also, deep-frying gives a better look to the patties as it uniformly cooks the outer layer.
If you like eggs, you can use beaten egg instead of all-purpose flour paste.
You can form the patties into different shapes - such as oval shape or heart shape.

Baked Spiced Cauliflower

Baked Cauliflower is a savory, delectable, tangy dish that transforms the bland cauliflower into a flavorful, exotic delicacy. It is amazing how the quick and simple process of adding the right seasoning and spices and baking for a few minutes yields such an appetizing outcome. The dry spices find their way into every nook & cranny of the Cauliflower florets and cling onto the baked golden florets like little brown specks of gold, simultaneously soaking into the entire dish but also standing out in their full glory. This creates a magical effect that is reflected in the sophisticated looks of the dish as well as in the superlative, scrumptious taste of the Baked Cauliflower that you will feel in every bite of this delicacy as mildly crunchy yet delicately soft floret is swallowed, leaving behind a flavorful after-taste in the mouth that lingers on long after the entire dish is consumed.

Owing to their great taste & exquisite looks, Baked Cauliflower can be used as a delectable, somewhat-filling snack with a cuppa tea or coffee, as a sophisticated side dish at the dinner table or at parties, or even as entrees - they pair up really well with Indian flatbreads such as Parathas. In whatever manner you choose to serve this dish, make sure to keep a bowl of Cilantro-Mint Chutney alongside - the piquant taste of the Cilantro-Mint Chutney perfectly complements the spicy flavors of the Baked Cauliflower and quadruples the taste. So if you always looked away from the cauliflower pining away in a corner of your fridge when you were wondering what to cook for dinner, now you don't need to ... try this delicious Baked Cauliflower dish and make Cauliflower you new best veggie buddy :)

BAKED SPICED CAULIFLOWER RECIPE

SERVES : 2-3

INGREDIENTS:
1 head Cauliflower; cut into bite-size florets
2-3 tbsp Olive Oil
1 tsp Salt, or to taste
½ tsp ground Black Pepper
½ tsp Cayenne Pepper (Red Chilli Powder), or to taste; optional
½ tsp Turmeric Powder
1 tsp Cumin Powder
½ tsp Garam Masala Powder; see tips
½ tsp Dry Ginger Powder
1½ tsp Dry Mango Powder (Amchur) or 2 tsp fresh Lemon juice; see tips
1 tbsp chopped fresh Cilantro (Coriander) leaves or Parsley

Lemon wedges for serving

How to make Roasted Cauliflower with Indian Spices

Preheat the oven to 400 degrees F and place the rack in the centre of the oven. Line a baking sheet with foil or parchment.
In a large bowl, add the cauliflower. Drizzle oil over the florets & toss to coat. Sprinkle the seasonings (including the lemon juice) over the florets. Using your hands, gently toss to coat such that every individual floret is coated evenly with spices.
Spread the cauliflower pieces onto the baking sheet in a single layer. Bake for 30 to 35 minutes or until the stems are tender, and the edges are browned. Turn the cauliflower florets midway through roasting.
Remove from oven. Adjust the seasoning as per your taste.
Transfer to a serving bowl. Sprinkle chopped cilantro/parsley. Serve hot with lemon wedges & cilantro-mint chutney or as a side dish.

Tips: