Small Dishes/ snacks

Off-beat snacks!!

Chickpea-cauliflower 

Ingredients:

1. 1 cup of mustard seeds 
2. 1½ cups of water
3. 1½ cups of rice vinegar
4. 2 tbsp of olive oil
5. ½ cup of sugar
6. 1 tbsp of salt
7. A pinch of salt
8. Freshly ground pepper
9. 2 cups of canned or boiled chickpeas
10. A spoonful or two of Sriracha sauce (depending on your heat preference) 
11. Cauliflower (half of a small head, cut into florets

Method:

• For pickled mustard seeds, combine the mustard seeds, water, vinegar, sugar, and salt in a heavy saucepan. Bring to a simmer over low heat. Cook the mixture stirring often, for around 45 minutes, until the mustard seeds are plump and tender. Remove from heat and let cool, then transfer to a container and refrigerate. (They can be used right away, but they get even better after they have had a chance to sit in the fridge overnight). They keep for several months.

• For the chickpeas, preheat the oven at 450°. Toss chickpeas with oil, Sriracha, and salt until evenly coated. Spread on a baking sheet and bake for 15 minutes, stirring once or twice while baking. Remove from oven and let cool.

• For the roasted cauliflower, preheat oven to 450°. Toss cauliflower with oil, salt, pepper, and roast for around 30 minutes, or until cauliflower begins to brown and some of the thinner edges start to crisp. Remove from the oven and let cool for a few minutes.

• Combine cauliflower and chickpeas in a bowl or on a platter. Add a few spoonfuls of pickled mustard seeds, a squeeze of lemon, and a dollop or two of Greek yoghurt to each bowl, then gently toss to distribute.
  Crispy baked Beguni

Ingredients:

1. 2 pounds small to medium-size eggplant (about 6 depending on exact size)
2. 2 large eggs
3. 3/4 cup finely grated Parmesan cheese
4. 3/4 cup plain breadcrumbs (use Rice Chex crumbs for a gluten-free option)
5. 1 tsp dried Italian seasoning
6. ½ tsp each salt and freshly ground pepper
7. Olive oil, for baking sheets

Method:

• Preheat oven to 375°F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets). In a shallow bowl, whisk together the eggs and 1 tablespoon of water. In another bowl (a pie plate works well), combine the crumbs, Parmesan, Italian seasoning, salt and pepper.

• Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before softening). Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.

• Bake until golden brown on the bottom, about 17-20 minutes. (Peek underneath using a spatula; if they are not yet golden, give them a few more minutes and check again). Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. 

• All ovens vary, so do not hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I simply give the tops a quick broil rather than flipping and cooking for the additional 10 minutes).
• Remove from the oven, and serve as is or with a side of marinara sauce for dipping.