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.

CAULIFLOWER DISHES

CAULIFLOWERS: A CALL FOR CAULIFLOWERS 

 The cauliflower is like an emblem of winter to many of us. This beautiful produce lasts in its truly fresh form for a much longer period of time than many other vegetables and is very versatile too. So let's maximize on that to celebrate our love for the winters of days past! It keeps your bones healthy, reduces high blood pressure , strengthens our immunity and also helps to reduce the risk of cancer

NONVEG/VEG HEAVY FOODS

TIME FOR TWO AWESOME RECIPE. HOPE YOU WILL LIKE . 🔀🔀🐟🐟

PANEER PULAO:

Ingredients:

1. 2 cups long grain basmati rice 
2. 200g paneer
3. oil
4. 4 tbsp ghee 
5. 3 bay leaves 
6. 4 cloves 
7. 1 black cardamom
8. black peppercorns
9. 1 tsp ginger paste 
10. 3/4 cup whisked yogurt 
11. 2 tbsp assorted nuts 
12. 1 tbsp fried onion
13. salt 

METHOD:

• Soak basmati rice in water for half an hour. Heat sufficient oil in a pan and deep fry paneer to a golden colour. Drain onto an absorbent kitchen towel. Heat ghee in a thick-bottomed pan. Add bay leaves, green cardamoms, cloves, black cardamoms and peppercorns. As they begim to crackle, add ginger paste 
• Mix well and stir yogurt and cook for two minutes .
• Add four cups of water and bring to a boul. 
• Add salt and rice. Bring to a boil
• Add half of the mixed nuts and mix it lightly .
• Cover pan and cook on a low heat for about 10 minutes or till rice is completely cooked. 
• Mix in fried papneer pieces and serve hot, garnished with remaining nuts and fried onion

MUTTON GHEE ROAST:

Roasts are staples in any dinners with a new bride and groom. In this recipe, I am suggesting a special masala by roasting various spices, which add a different flavour to the dish.

Ingredients:

1. 1 kg mutton 
2. 3 tbsp + 1/4 cup ghee 
3. 1 tbsp ginger-garlic paste
4. 1 tsp turmeric powder
5. 2 tbsp yogurt 
6. salt
7. curry leaves ( garnish) 

To make the masala:

1. 10 dry red chillies
2. 1 tbsp coriander seeds
3. 2 tsp cumin seeds
4. 1 tsp fennel seeds
5. 1 tsp pepper corns
6. 1 cinnamon stick 
7. 4 cloves 
8. 1 star anise

For Grind;

1. 1 inchi ginger 
2. 2 cloves of garlic 
3. 1 lemon juice 
4. 4 tbsp water 

METHOD:

• In a pan, melt ghee, add ginger garlic paste and turmeric powder. mix well and add mutton pieces, some salt and saute. Add some water, just enough to cover the meat pieces. Cook until the water evaporates and meat is soft and tinder .
• Keep it aside .
• Now prepare the masla for mutoon ghee roast-
  
  Dry roast red chillies, coriander seeds, cumin, peppercorns, fennel seeds, cinnamon, cloves and star anise. Roast until you pick the aroma of the roasted spices. Transfer all to a blender, add a piece of ginger, garlic and lemon juice. Grind it to a smooth paste by adding water.
• Now go back to the mutton:
  
  In another pan, melt some ghee and add ground masala and yogurt to it and mix well. Add water and salt. Cook for a few minutes. The ghee will start giving a creamy texture to the gravy. Now add the cooked mutton pieces and mix well with the gravy. Now cook for 4-5 minutes on medium low heat. Finally add some curry leaves and turn off the heat.
  
  THE DELICIOUS MUTTON GHEE ROAST IS READY TO SERVE. CHEERS...