MATHRI SAMOSA

From : http://www.zeekhanakhazana.com/recipes/mathri-samosa.html

INGREDIENTS
Oil to roll pooris
Oil for frying 
Oil to fry samosas

For dough 
1 cup wheat flour 
1 cup refined flour  
2 tbsp ghee 
1 tsp carom seeds  
Crushed black pepper to taste 
Salt to taste 

For filling 
½ tsp cumin seeds  
2 - 3 pinches dry fenugreek leaves  
1 cup bhujiya  
1 tsp raw mango powder   
1 tsp red chili powder  
Pickle to serve 

METHOD
To prepare dough in a bowl add wheat flour, refined flour, ghee, carom seeds, crushed black pepper, salt, water and knead into dough. Rest the dough for 10 minutes. 
To prepare filling in a pan dry roast cumin seeds, dry fenugreek leaves (kasuri methi), bujhiya, raw mango powder, red chilli powder. Blend this mixture and remove in a bowl. 
Make dumplings of the prepared dough. Apply oil and roll out pooris. 
Cut the prepared pooris into halves. Make cones and stuff the prepared filling in it and prepare samosas. 
Deep fry the samosas in hot oil. 
For garnish roll out a roti and cut it into flutes. Deep fry these flutes in hot oil. 
For plating arrange the prepared flutes in the pickle and serve with Mathri Samosas. 

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CORN AND SPINACH PATTI SAMOSA

From : http://www.zeekhanakhazana.com/recipe/corn-and-spinach-patti-samosa
INGREDIENTS
For dough
1 cup wheat flour 
1 cup refined flour
3 - 4 tbsp hot oil 

For filling 
2 tbsp oil 
1 tsp butter 
1 tsp cumin seeds 
1 tsp chopped garlic 
¼ cup chopped onion
½ cup corn 
½ cup boiled spinach 
Salt to taste
1 tsp coriander powder 
½ tsp red chilli powder 
1 tsp fenugreek 
Cornstarch and water mixture as required
Oil for frying

To serve 
Green chutney as required
Salad as required
For garnish
Mint sprig as required 

METHOD
To prepare samosa dough in a bowl add wheat flour, refined flour, hot oil, Water and knead it into a dough; let it rest for a while.
Dust maida over it, flatten the dough and cut it into stripes. 
To prepare the filling, on a pan add oil, butter, cumin seeds, chopped garlic and sauté it. 
Now add chopped onions, corn, boiled spinach and mix it well. 
Add salt, coriander powder, red chilli powder and fenugreek. 
Fold the stripes and stuff the filling in it. 
Seal the samosa’s with the help of a corn starch and water mixture. 
Deep fry the samosas until golden brown and remove it on a tissue paper. 
Serve them with green chutney and salad. 
Garnish with mint sprig. 
Corn and Spinach patti Samosa is ready.

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STUFFED MUSHROOMS

From : http://www.zeekhanakhazana.com/recipe/stuffed-mushrooms
INGREDIENTS 
1 cup grated processed cheese 
1 tsp finely chopped green chilli  
1 tsp butter 
1 tbsp finely chopped red, green and yellow bell pepper 
Chopped spring onion stalk
Salt to taste
Black pepper powder to taste
1 ½ tsp wooster sauce 
7 - 8 stem-less mushrooms
Refined flour batter as required
Breadcrumbs as required
Oil to fry

For garnish
Spring onion stalk as required
To serve
Ranch dressing as required

METHOD
To make the stuffing; in a bowl add grated processed cheese, finely chopped green chilli, butter, finely chopped red, green and yellow bell pepper, chopped spring onion stalk, salt, black pepper powder and wooster sauce and mix.
Stuff the stem-less mushrooms with this stuffing and coat it with the refined flour batter and breadcrumbs. Make some more like this.
Fry it in hot oil and remove on a tissue paper.
Place the fried mushrooms on a plate and garnish with the spring onion stalk.
Serve with ranch dressing.
Stuffed Mushrooms are ready to eat.

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PINEAPPLE SPRING ROLLS

From : http://www.zeekhanakhazana.com/recipe/pineapple-spring-rolls

INGREDIENTS

• 3 - 4 canned pineapple slices 
• 2 tbsp almond powder   
• 1 tbsp brown sugar   
• 5 samosa sheets 
• Refined flour and water mixture as required 
• Oil to roast

For garnish

• Candied dry fruits as required 
• Powdered sugar as required  
• Strawberry compote as required

METHOD 

• For the filing finely chop the pineapple slices and remove their water and keep the slices in a bowl.
• Now mix almond powder and brown sugar in the bowl..
• Now take a samosa sheet and apply refined flour and the water mixture on it and roll the sheet.
• Put oil in a pan and roast the spring rolls.
• Keep the spring rolls on a plate and garnish them with candied dry fruits and sprinkle powdered sugar on them.
• Garnish it with strawberry compote.

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CRISPY CHICKPEA NUGGETS

From : http://www.zeekhanakhazana.com/recipe/crispy-chickpea-nuggets

INGREDIENTS

• 1 tbsp oil  
• 1 tbsp butter  
• 2 tsp finely chopped onion 
• 3 tbsp gram flour  
• Salt to taste
• Crushed black pepper to taste
• Butter as required
• 1 cup bread crumbs 
• Oil to fry
• Tomato ketchup as required

For garnish

• Coriander leaves as required

METHOD

• In a pan add oil, butter and finely chopped onions and sauté. 
• Add gram flour, water, salt and crushed black pepper and mix well.
• Grease a deep dish with butter and add the gram flour mixture in it. Let it set in the fridge for 1 ½ hr.
• Once it has set, remove in a dish and cut it into cubes.
• Add bread crumbs in a bowl and coat the nuggets with it.
• Fry the nuggets in hot oil and then remove on a tissue paper.
• Add tomato ketchup on a plate and place the nuggets on top.
• Garnish with coriander leaves.

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Beetroot Dhokla

From : http://www.zeekhanakhazana.com/recipe/beetroot-dhokla

INGREDIENTS

• 1 cup rice and split black gram batter  
• 3 tsp boiled beetroot paste 
• 1 tsp finely chopped coriander 
• 1 tsp gram flour  
• 1 tsp oil  

For the bean mixture

• 1 tbsp oil  
• 2 tsp sliced onion 
• 1 tsp ginger juliennes  
• ½ tsp finely chopped green chilli  
• 1 tsp sesame seeds  
• 4 - 5 curry leaves
• 9 - 10 french beans 
• Salt to taste
• 1 tsp sugar  
• 1 tsp vinegar 

METHOD

• To make the mixture; in a bowl add the rice and split black gram batter, boiled beetroot paste, finely chopped coriander and gram flour and mix.
• Grease another bowl with oil and pour the mixture in it. Place the bowl in the steamer to let the mixture steam.
• In a pan add oil, sliced onions, ginger juliennes, finely chopped green chilli, sesame seeds, curry leaves, french beans, water, salt, sugar and vinegar and let it reduce for 2 minutes.
• Remove the prepared dhoklas from the steamer and cut into long pieces.
• Place it on a plate and add some of the french bean mixture. Add some more dhoklas and keep the leftover french bean mixture.
• Beetroot Dhokla is ready to eat.

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Spanish crisp cauliflower

From : http://www.theguardian.com/lifeandstyle/2013/apr/06/10-best-cauliflower-recipes

A fine Andalusian starter or side dish. If you can't find gram (chickpea) flour, you can use plain white flour – although it won't have the same nutty flavour.

Serves 4

½ cauliflower, broken into small florets
2 tbsp gram flour
1 tsp paprika
Sunflower oil for deep-frying
1 dessertspoon red wine vinegar
1 tbsp capers, soaked in cold water for 20 minutes, then squeezed dry and chopped
1 tbsp chopped parsley
Salt and black pepper

1 Cook the cauliflower florets in boiling salted water for a few minutes, until just tender.

2 Drain the cauliflower well and, while it's still hot, put it in a bowl with the flour, paprika and some salt and pepper. Mix it all together until the cauliflower is coated with flour.

3 Heat the sunflower oil to 190C in a deep-fat fryer or a deep, heavy-based saucepan. Fry the cauliflower florets in batches until crisp and golden, then remove from the oil and drain on kitchen paper.

4 Sprinkle with the vinegar, chopped capers and parsley, and serve.

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10-Min Cheese Garlic Bread

From : http://www.cookingandme.com/2013/01/easy-cheese-garlic-bread-recipe.html

Ingredients:
1 baguette 
4 tbsp of butter, softened to room temperature 
1/2 tsp of salt (if using unsalted butter) 
2.5 cups of grated mozarella + cheddar 
3 tbsp of chilli flakes 
6-8 cloves of garlic, minced 



How to Make Cheese Garlic Bread:

0. Pre-heat your oven to 300F / 180C. 

1. Slice the baguette into 3/4" thick pieces. You can go thicker or thinner as you like, I like it neither here nor there. I am grey (I didn't mean to rhyme, sorry).

2. Mix the minced garlic and butter along with salt if you are using unsalted butter. On that note, I used Amul salted butter and it was delicious, but we all know that already. Slather a good layer of butter on one side of the bread pieces evenly.

3. Add the grated cheese on top and garnish with chilli flakes. You can be as generous as you want but don't even think about being skimpy. Skimpy and cheese don't go well together. Since I was serving pizza next, I went a bit easy on the cheese for the garlic bread, but note how I didn't just make plain garlic bread, I had to add some cheese!

4. Bake in the pre-heated oven for about 5-6 mins until the edges of the bread slices turn crisp and the cheese melts. Don't let it sit in there too much even thought you are tempted because if you over-bake them, they turn out like rusk when slightly cool. 

You can use a baking tray but I didn't have any spares since I was using them for the pizza so I directly put them on the (clean!) oven racks.

5. done! Hot, spicy, cheesy garlic bread is ready in 10 mins! 

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Bread Paneer Rolls

From : http://www.cookingandme.com/2010/05/bread-paneer-rolls-step-by-step-recipe.html

Ingredients

1 cup crumbled paneer
1 small onion, chopped fine (I should have added this!)
1/2 tsp red chilli powder
1/4 tsp powdered cumin / jeera
1/2 tsp garam masala
1/2 tsp ginger garlic paste
A small bunch of coriander, chopped fine
1 tsp or a bit more tomato sauce / ketchup
4 slices of bread
Butter to toast
Salt to taste

Method
1.place the crumbled panner in a nice bowl. Mine is from Ikea, thanks for asking.
2.Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this. 
3.Mix lightly with your finger tips. 
4.Then add the tomato sauce or ketchup and the ginger garlic paste. 
5.Blend again with finger tips. Set aside while you prep the bread.
6.Remove the crusts from your bread. Use the regular white commercial variety.
7.Roll out each slice as thin as you can. Commercial bread will have tons of leaveners in it so you get to do this quite easily. 
8.Gently roll in from one end, making sure that the filling stays well within the first turn of the roll. 
9.Go ahead and roll it all up.
10.Repeat with the remaining bread slices. 
11.Set aside for about 15 mins. 
12.Now, butter up the rolls well on all sides. 
13.Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce

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Masala Roti

From : http://simpleindianrecipes.com/masalaroti.aspx
Ingredients

Crisp roti - 3 nos.
Tomato (chopped) - 1 no
Onion big (chopped) - 1 no
Cucumber (chopped) - 1/2 cup
Coriander leaves (chopped) - 1/2 cup
Nylon sev - 1 cup
Chilli powder - to taste
Black salt - to taste
Chat masala - to taste

Method
1. To make crisp rotis,  put it in oven for 2 minutes.
2. Keep the roti on a plate.  spread tomato, onion, cucumber on it.  Sprinkle chilli powder, black salt, chat masala as per taste.  
3. Spread nylon sev on top of it. Garnish with coriander leaves and serve.
  
Tips   - we can also use coriander/mint chutney, sweet chutney, pomegranade, lime juice, nuts like peanut etc.

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Rava Bhajiya

 

From : http://simpleindianrecipes.com/ravabhajiya.aspx
Ingredients
Roasted rava -  1 cup
Plain rice powder - 1 cup
Gram flour(besan) - ¼ cup
Green chilli (chopped) - 1
Onion (chopped) - 1 big
Coriander leaves (chopped) - 1 cup
Hing powder (Asafoetida) - a pinch
Oil -  3 tsp
Oil  - for frying
Water - as needed
Salt - to taste

Method
1. Mix the rava, rice powder, gram flour, salt, asafoetida, green chilli and onion.  
2. Heat a kadai and pour 3 tsp oil in it. When it becomes hot, pour it in the rava mixer.  Mix well again.  
3. Pour enough water to make a dough. Keep aside for 10 minutes.  
4. After ten minutes mix well again. Take a small portion and fry it in hot oil. Deep fry till golden brown.
5. Enjoy with sauce or chutney as a nice tea time snack.

Variation : You can mix cabbage, carrot, beans etc. along with onion.

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Thattai

From :http://simpleindianrecipes.com/Home/Thattai.aspx

Ingredients
2 cup Rice Flour (sifted)
2 tbsp Urad Dal flour 
Chilli powder as per requirement
2 tbsp Bengal gram/Channa Dal/Kadalaparuppu
Few curry leaves chopped into small pieces
Salt to taste
1/4 tsp Asafoetida
2 tsp Butter
Oil for frying.

Method
1. Soak the bengal gram for 1 hour, remove it and dry it.
2. In a kadai, add rice flour, urad dal four, chilli powder, bengal gram, curry leaves, salt, asafoetida, butter and mix well. 
3. Add water little by little and make a pliable dough.  
4. Take a small ball of small lime size and flatten the same on a piece of cloth.  (or you can apply little oil on a plastic sheet and make the same on top of it.  You should be able to flatten the same without breaking.)
5. Prick the same with a fork. Remove slowly and deep fry the same in slow flame till you find it is crisp.
6. Remove it on an absrobent paper. When cool, keep it in airtight container. Your prasad is ready.

Preparation time: 45-60 minutes
Cooking time : 30-45 minutes
Makes: 25-28 pcs.
Lasts for 2-3 weeks if kept in airtight container

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Bicycle Spring Rolls

From : thegarumfactory.com
Makes 16 – 20 rolls
Ingredients:½ pound firm tofu, cut into ½-inch dice
½ cup organic crunchy peanut butter
1 tablespoon honey
2 small fresh bird peppers, sliced as thinly as possible
Zest of 1 lime
Juice of 1½ limes
4 tablespoons soy sauce
1 tablespoon grated ginger
1 tablespoon grated garlic
1 cup cooked short grain brown rice
½ cup finely grated peeled carrot
2 scallions, thinly sliced
8 oz. shiitake mushrooms, steamed and thinly sliced
24 small cooked green beans, cut in half crosswise
1 small cucumber, peeled and cut into matchsticks – ¼-inch thick and 2 inches long
¼ cup  torn mint leaves
¼ cup torn cilantro leaves
20 12-inch rice paper rounds–I used brown rice  wrappers.

Directions:

Set the tofu pieces on paper towels while you work on the other ingredients.  You want to extract some of the moisture.
In a small bowl, put the peanut butter, honey, chilis, lime zest, juice of half a lime, 1 tablespoon soy sauce, 1 teaspoon ginger, 1 teaspoon garlic,  and mix together well.
In a large bowl, mix the remaining lime juice, soy sauce, ginger, garlic, and the sesame oil.  Add the tofu and toss to coat with the mixture.  Add the rice, vegetables, and herbs and gently mix together, taking care not to break up the tofu.
Fill a flat dish with 1 inch of water.
Dip a rice paper round in water.  When it is flexible, but not completely saturated, which should only take a few seconds, remove from the water and lay the soaked rice paper out flat on a bamboo mat or cutting board,  Carefully smear a teaspoon of peanut butter down the middle.  Top with scant ¼ cup of the filling mixture.  Lay a few beans and cucumbers down the middle.  Fold in the two side ends.  Starting at one end, fold the paper over the filling and then continue rolling to form a tight bundle.  Set on a flat surface.  A bamboo mat is perfect because it allows a little air circulation.    Repeat until you have 16 to 20 rolls, taking care not to have the rolls touching each other.  Allow to air dry for 10 minutes. flip over and dry on the second side for 10.
These can be stored in the refrigerator overnight with a loose covering so they don’t get too soggy, or wrap individually in plastic if you are going to eat them on the rode the next day.

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VEG FINGERS

My Clearification About All Recipes
From : Indianrecipe
Ingredients
1 cup cabbage, finely chopped
1 cup string beans, finely chopped
1 cup grated carrot
1 cup grated onion
1 tsp. black pepper
Salt according to taste
3 tsp. green chili sauce
2 tsp. soya sauce
2 tbsp. ginger-garlic paste
1/2 tsp. Chili powder
Oil for frying
3-4 tbsp.. of all-purpose flour
Serve with
Tomato sauce or hot chili sauce

Method
1. Boil the vegetables till they are soft and mushy.
2. Add all the other ingredients along with the flour to the boiled vegetables and knead the dough into small finger
shaped pieces.
3. Deep fry these pieces in hot oil and drain. Serve hot.

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GARLIC PANEER STARTERS

From : Sify
Ingredients: 250gms paneer
4 green chillies
1/2 cup curd
1 tsp red chilli powder
1/2 tsp cumin powder
1 loaf peeled garlic crushed finely
4 tsp corn flour
2 cups coriander
Salt to taste
Oil to fry

Method
Cut paneer into 1-inch pieces.
Grind coriander with all the spices except corn flour and garlic.
Now make a paste of corn flour with water and add the garlic.
Mix this with ground masala, dip paneer pieces in it and deep fry.
Serve with green chutney or tomato sauce.

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PALAK-METHI MUTHIA

From : spiceupthecurry
Ingredients
For Muthia Spinach leaves – 3 cups, chopped **Notes
Methi leaves (Fenugreek Leaves) – 1 cup, chopped **Notes
Whole wheat flour (chapatti atta) – 2 tablespoons
Besan (Chickpea flour) – 1 tablespoon
Sooji (Semolina or rawa) – 1 tablespoon
Ginger paste – ½ teaspoon
Green chilies – 2 or to taste, chopped finely
Cumin seeds – ½ teaspoon
Oil – 1 teaspoon
Lemon juice – 1 tablespoon
Sugar – ½ teaspoon
Baking soda – 1/8 teaspoon
Salt – to taste
For Tadka Oil – 2 teaspoons
Mustard seeds – ½ teaspoon
Sesame seeds – 1 teaspoon
............................................................................................................................
**Notes – Spinach Leaves and Methi Leaves – first chop both leaves finely and measure it in cups. Then wash them very well and leave in colander or strainer for 5 minutes to strain excess water. Then use in recipe as directed.

Instructions
1.Take washed spinach and methi leaves in a bowl. Sprinkle some salt on it. And leave it side for 10 minutes.
2.Meanwhile prepare steamer to steam muthias. Add about ½ inch of water in steamer and let it come to simmer on medium heat. Lightly oil the steamer dish (it should have some holes in it.). keep it side till needed.
3.After 10 minutes. Squeeze the water out with hands. Look how much liquid is came out from it
4.Take squeezed spinach and methi in a bowl.
5.Add other all ingredients (chapatti atta, besan, sooji, ginger paste, green chilies, cumin seeds, lemon juice, oil, sugar, salt, baking soda).
6.Mix it well and make dough like ball. (You will feel there is no flour in it. But this is perfectly fine. This is how it supposes to be. Do not add any extra flour.)
7.Divide it into small muthias with your hand. I am able to get 13 muthias. Place muthias in prepared dish. Make sure to arrange them few inches apart. So they won’t stick to each other.
8.Steam it for 20 minutes. Remove plate from the steamer and prepare Tadka.
9.Heat oil in a pan on medium heat. Once hot add mustard seeds and sesame seeds. Let them pop.
10.Then add steamed muthias. Stir it gently and let them brown for 3-4 minutes. Stir in between very carefully without breaking muthias.
11.Serve hot.

Shelf life – it stays fresh for 4 days in refrigerator in air tight container after it cools completely.
Serving suggestions – It usually served as a snack or breakfast. You can make this as an appetizer for your guests as they are bite size. I like to have these yummy babies as it is with a cup of hot tea or coffee. You can have it with any chutney.

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TIL-E-PANEER

Chef's Name : Niru Gupta
IngredientsOven temp: 400 F-204 C
500 gm paneer (Indian cottage cheese), cut into 1 1/2" cubes
2 tsp garlic paste
2 tsp ginger paste
1 tsp powdered black pepper
1 Tbsp salt or to taste
2 Tbsp coriander leaves, chopped
Green chillies, chopped to taste
1/4 cup yogurt
1/4 cup white sesame seeds (Safed til), roasted
Oil to brush the paneer
Lemon wedges, to garnish
Onion rings, to garnish

Method
Mix all the ingredients except the oil and garnishes and leave for 20-30 minutes at least.
Place the paneer on a drip pan and bake in the pre-heated oven for about 10mins.
Remove from oven, dab with oil and bake again for 10 minutes. Alternatively, you can grill on a griller or a barbecue pit. (The drippings should definitely have a means of escape, or else the paneer will get soggy).
Serve hot, garnished with lemon and onion rings. 

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TOMATO AND SPINACH CROSTINI

Chef's Name : Vicky Ratnani
Ingredients3 slices rye bread
Olive oil, to drizzle
4-5 leaves blanched spinach, chopped
3-4 olives, sliced
1 jalapeno pepper, chopped
1 tomato, sliced
9-10 slices buffalo mozzarella cheese
8-10 basil leaves
Black pepper, to taste
Salt, to taste



Method
Sprinkle some olive oil on the rye bread slices. Bake in the oven for 3-4 minutes at 190 degrees C.
In a bowl mix spinach, olives and jalapeno. With your hand mash them a little.
On the crusty rye bread place the spinach mixture. Place the tomato slices. On top of them place the cheese slices.
Top with basil leaves, salt and pepper.
Drizzle some olive oil.
Bake for 4 minutes in the oven at 190 degrees C

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SEASONED VEGETABLE TOPPERS

From : Dariygoodness
IngrediantsFresh Mint Butter:
1/2 cup (125 mL) butter, softened
2 tbsp (30 mL) fresh mint, chopped
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) honey




Honey-Mustard Butter:
1/2 cup (125 mL) butter, softened
1/4 cup (60 mL) honey
2 tbsp (30 mL) prepared mustard

Toasted Sesame Seed Butter:
1/4 cup (60 mL) sesame seeds
1/2 cup (125 mL) butter, softened
1/2 tsp (2 mL) dark sesame oil

Preparation
Fresh Mint Butter:
Beat together butter, mint, lemon juice and honey. Add salt and pepper to taste. Let stand 1 hour to blend flavours.
Makes: 2/3 cup (160 mL)
Preparation time: 5 minutes
Standing time: 1 hour

Honey-Mustard Butter:
Beat together butter, honey and mustard. Add salt and pepper to taste. Let stand 1 hour to blend flavours.
Makes: 1 cup (250 mL)
Preparation time: 5 minutes
Standing time: 1 hour

Toasted Sesame Seed Butter:
Toast sesame seeds in a wide frying pan over medium heat until golden brown; stir constantly. Cool. Beat together butter, toasted sesame seeds and sesame oil.
Makes: 2/3 cup (160 mL)
Preparation time: 10 minutes
Standing Time: 1 hour

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CRANBERRY AND CHEDDAR NIBBLES

From : Dariygoodness
Ingredients1/2 cup (125 mL) multi-grain cereal (e.g Cheerios)
2 tbsp (30 mL) dried cranberries
10 oz (30 g) Canadian Cheddar
1/2 tsp (2 mL) chili powder
1 tsp (5 mL) maple syrup or
honey

Preparation
Mix all ingredients together

Tips
Cheese alternatives: Mozzarella, Gouda, Provolone

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