Category Archives: Snacks & Appetizers

Spicy Chickpeas

Snacks & Appetizers, vegetarian

Serves 10

Ingredients

  • 2                tbsp vegetable oil
  • 2                tbsp ground corriander
  • 2                tbsp ground cumin
  • 1/2             tsp ground turmeric
  • 1/2             tsp salt
  • 1/2             tsp granulated sugar
  • 1                tbsp gram flour
  • 2                tomatoes chopped
  • 2                cans chickpeas(garbanzo beans)
  • 1/2             tsp crushed green chilli(to to taste)
  • 1/2             tsp crushed garlic
  • 1/2             tsp crushed ginger
  • 2                tbsp chopped cilantro
  •                   fresh mint sprigs, to garnish

Instructions

  1. Heat oil in a medium saucepan, over medium hot heat.
  2. Add curry leaves, mustard seeds and fenugreek seeds. When the seeds start to pop add corriander, cumin, turmeric, salt, sugar and gram flour. Stir for a couple of minutes, the flour will start to bubble.
  3. Add the tomatoes, chickpeas, green chillies, garlic and ginger.
  4. Mix, lower the heat to medium low and cook covered, stirring occassionally till the liquid has evaporated. (about 15 minutes)
  5. Transfer to a serving dish, sprinkle with chopped cilantro and mint.
  6. Serve with Aloo Tiki, Tamarind chutney and Green chutney.

Batakiya

Snacks & Appetizers, vegetarian

Batakiya is vagarala chapattis or/and rotlo(curried rotli or rotla).  You take a day old or couple of days old chapatti or rotla, make it into batakiya and have it for lunch.  We would always ask our mother to make extra chapattis so, we can have batakiya for lunch.

Ingredients

  • 6              day old chapatti or
  • 1              day old rotla
  • 2              tbsp vegetable oil
  • 1/4           tsp jeera
  • 1              medium onion finely sliced
  • 2              medium tomatoes finely chopped
  • 2              tsp green masala
  • 1              level sp dhana jeera(coriander and cumin powder)
  • 1/4           tsp haldi
  • 1/2           tsp salt
  • 1/4           tsp red chillies 
  • 1              cup yoghurt
  • 1/2           cup water
  • 1              tbsp chopped cilantro

Instructions

  1. With your hands tear the chapatti or rotlo into 1inch pieces.
  2. In a medium saucepan heat the oil, add the jeera(cumin seeds) and sliced onions.  Fry the onions till they are golden brown about 5 minutes.
  3. Add the tomatoes, green masala, dhana jeera(corriander and cumin powder) haldi(turmeric powder) salt, and cook for 5 min till the oil separates.
  4. Add the yoghurt, cook stirring for 2 minutes till the mixture starts to bubble.  Add the water and mix well.  Lower the heat to medium, add the torn chapatti, cook covered for 5 minutes.  The chapattis will have absorbed the liquid and the mixture should be moist not dry.
  5. Sprinkle the chopped cilantro before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Malaysian Style Paratha

Snacks & Appetizers, vegetarian

Vegetarian

Ingredients

  • 2             tbsp oil
  • 1             tbsp green masala
  • 1/2          tsp salt
  • 2             medium onions, peeled and sliced
  • 1             lb cabbage, grated
  • 1/2          lb carrots, peeled and grated
  • 2             Soy sauce
  • 4             oz bean sprouts
  • 2             tbsp chopped fresh cilantro
  • 2             tbsp sugar
  • 10           Paratha pastry
  • 1/4          cup oil for frying

Paste

  • 2             tbsp white flour
  • 2             tbsp water

Instruction

  1. In a medium saucepan on med – hot heat, heat the oil.  Add the vegetables and cook for 3 minutes.  Add the  green masala, salt, soy sauce, cilantro and mix. Let the mixture cool.
  2. Mix the white flour and water and make the paste.
  3. Put 2 tbsp of filling in the centre of the parath,  fold envelope style, sealing with the paste.
  4. Cook the paratha in a heavy griddle, on medium heat for a minute.  Turn and cook on the other side for a minute.  Brush with oil, turn and cook for a minute, brush the other side with oil and cook for a minutes.
  5. Put the paratha on paper towel to drain the oil.

Serve with a chutney.

Serve with a green salad for lunch.


















Morroccan Eggplant and Apricot Pies

Meat, Snacks & Appetizers

**Harissa, a North African chile sauce , lends heat to these hand pies.  Brand vary in intensity, so taste yours first.  If it seems fiery , start with a little, and cook a portion of the meat to taste.  You can also make your own sauce.

Dried apricots and harissa give sweetness and spice to a meaty filling wrapped in a buttery, flaky crust.

This is a recipe I found in Martha Stewart magazine in 2007.

Makes 40

FOR THE FILLING

  • 3                   tbsp extra-virgin oil
  • 1/2                medium eggplant, peeled and cut into
  •                      1/2″  cubes (about 2 1/4 cups)
  • 1 1/2             lbs.  Ground Beef mix
  • 2                  slices white bread, torn into large pieces 
  • 1/4               cup whole milk 
  • 2                  tsp green masala
  • 1                  small onion, coarsely chopped
  • 1                  large egg 
  •                     Coarse salt and freshly ground pepper 
  • 1 1/4            lb ground chuck (80 percent to 85 percent lean)
  • 1/2                cup chopped dried apricots
  • 3                    tbsp Harissa

FOR THE CRUST

  • 1                    recipe Short Crust Pastry
  •                       extra flour for dusting
  • 1                    large egg, slightly beaten, for the wash
  • 1                    tbsp cold water

INSTRUCTION

Make the filling:

  1. Heat oil in a large skillet over medium – high heat.  Cook eggplant with salt, stirring occasionally, until tender and slightly golden, about 5 minutes.  Let cool.
  2. Mix together eggplant, meat, apricots, and harissa until just combined.  Divide into 40 and shape into a small sausage.
  3. Make the short crust pastry and make 4 disks.  Roll out 1 disk at a time to 1/8-inch thickness on a lightly floured surface.
  4. Cut into 5 inch circles.  Refrigerate scrapes if needed.
  5. Preheat oven to 425 degrees.  Lightly brush edges of 1 dough circle with egg wash.  Top with 1 portion of meat.  Fold dough to encase filling, forming a half moon.  Carefully press around edges to seal.  Press with a fork.  Make a vent in the top using a skewer or a kniife.  Repeat with remaining dough and meat, transferring pies to parchment lined baking sheets.  Refrigerate until dough is very firm, about an hour or freeze for 30 min.
  6. Brush tops with eggwash.   Bake, rotating sheets halfway through, until golden and filling is cooked through,  about 40 minutees.  Let cool for 10 minutes.

Make Ahead:

Uncooked pies can be frozen,  wrapped in plastic, for up to a month.  Proceed with baking instruction(no extra  baking time needed)

Meat Mix
small sausage         
Filled Pies

Cheese Balls

Snacks & Appetizers

 

Make all three flavored cheese balls or prepare just one or two, adjusting the ingredients accordingly.

SERVINGS:10

INGREDIENTS

BASE RECIPE: 

 

  • 1/2           cup (1/2 stick) unsalted butter, softened 
  • 3               packages cream cheese (8 ounces each) 
  • 2               tbsp fresh lemon juice 
  • 1               tsp Worcestershire sauce 
  • 5               dashes hot sauce (such as Tabasco) 
  • 1/4            tsp coarse salt 
  • 1/2            tsp freshly ground white pepper

CHEDDAR AND CRANBERRY:

Cheddar and Cranberry

 

 

 

 

 

 

 

 

 

 

  • 4                oz sharp orange cheddar cheese, finely shredded 
  • 1                tbsp store-bought chutney 
  • 3/4             cup dried cranberries, finely chopped
  •                   Water crackers, for serving 

ROQUEFORT AND WALNUT: 

 

  • 6                 ounces Roquefort cheese 
  • 1                 shallot, minced (about 1 tablespoon) 
  • 2                 teaspoons brandy (optional) 
  • 1                 cup toasted walnuts, coarsely chopped 
  •                    Vegetable chips (such as Terra Chips Sweets & Beets), for serrving 

GOAT CHEESE AND SCALLIONS: 

Goat Cheese and Scallions

 

 

 

 

 

 

 

  • 8                  ounces goat cheese 
  • 2                  tablespoons finely chopped scallions 
  • 1/3               cup fresh curly-leaf parsley, finely chopped 
  • 1                  English cucumber, cut into 1/8-inch-thick slices, for serving.

DIRECTIONS

STEP 1

Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. 

Divide equally among 3 medium bowls. 

STEP 2

  1. Stir cheddar cheese and chutney with base mixture in the first bowl. 
  2. Form into a ball. 
  3. Roll cheese ball in cranberries to coat before serving. 
  4. Serve with crackers. 

STEP 3 

  1. Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. 
  2. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. 
  3. Roll in walnuts to coat before serving. 
  4. Serve with chips. 

STEP 4 

  1. Stir goat cheese and scallions with base mixture in remaining bowl. 
  2. Form into a ball. 
  3. Roll in parsley to coat before serving. 
  4. Serve with cucumber slices.

 

If not using immediately, refrigerate up to 3 days; freeze up to 1 month. 

 

Fried Kebab

Meat, Snacks & Appetizers

Also known as Kari(black) Kebab

Ingredients

  • 1                 lb. lean ground beef
  • 2                 slices day old bread
  • 1/2              small onion
  • 1/2              small tomato
  • 1                 tbsp green masala 
  • 1/2              tsp crushed cumin seeds
  • 1/2              tsp crushed black pepper
  • 1/ 2             tsp corriander seeds
  • 1                 tsp salt
  •  1/4             tsp garam masala
  • 1                 tbsp finely chopped cilantro
  • 6                 cups oil for frying

Instructions

  1. In a food processor make bread crumbs with the bread. Add this to the meat.
  2. In the food processor blend the onion and tomato, add this to the meat. Add the rest of the ingredients and mix well.
  3. Heat oil in a wok to 350 degrees. (the oil is hot, when you put the handle of the wooden spoon in the oil and little tiny bubbles form around the handle).
  4. Roll the meat into 1″ balls and deep fry  for about 10 min turning after 5 min. The kebabs will turn dark.
  5. Serve with Tamarind Chutney, Coconut Chutney or fresh lemon.

Kati Rolls

Snacks & Appetizers

Kati rolls are very popular in India and are now becoming popular in New York, Sydney and London. It is a mix of freshly made paratha(flatbread) and just cooked omelette rolled around a kebab, beef, chicken or spicy potatoes, plus red onions and green chilli.

Once assembled and ready to eat, you can wrap the bottom half of each roll in a strip of baking paper to hold them together, as they do in Calcutta.

This is a recipe I found in Rick Stein’s cook book on India.

Kati roll is a good lunch for kids.

You can buy frozen parathas from some grocery stores and Indian grocery stores or you can make your own.

Kati Rolls


For the Beef

  •  1                 lb. sirloin or rump steak, cut into 1″ cubes 
  • 1                 tsp green masala  
  • 2                 limes (juice)
  • 1                 tsp chilli flakes (optional) 
  • 1/2              tsp garam masala 
  • 1/2              tsp freshly ground cumin 
  • 1/4              tsp freshly ground black pepper 
  • 1/2              tsp salt 
  • 2                 tbsp oil

For the Salad

 

  • 2              red onions. Halved and very thinely sliced. 
  • 2              green chillies, finely chopped 
  • 3-4           tbsp white vinegar or lime juice 
  • 1/2           tsp salt 
  • 2              tbsp chopped cilantro

For the wrap

 

  • 6              large eggs (optional)
  • 2              tbsp chopped cilantro 
  • 6              parathas chapatti or other flatbread 
  • 2              tbsp vegetable oil

INSTUCTIONS

 

  1. Rinse the meat in cold water. Add the rest of the ingredients and mix. Set aside in the fridge for at least an hour or overnight to marinate.
  2. For the salad. Mix the onions in a bowl with chillies, vinegar/lime juice and salt and set it aside.
  3. Lightly beat the eggs in a bowl with chopped cilantro. 
  4.  Heat a frying pan over medium heat, then add a flat bread. Cook for 30 sec. Drizzle 1 tsp oil around the edge and let it run under the pan. 
  5.  Pour one sixth of the egg mixture on top of the bread and spread it around. Using a spatula, quickly flip the bread over so the egg is underneath (most of the egg will fall off the bread into the pan). Cook for 1-2minutes, pressing down gently with a spatula, until the egg sets. Flip the bread over and brown the other side for 30 seconds. 
  6.  Repeat with the remaining bread and eggs. Wrap in foil and keep warm in the oven
  7. Heat a griddle pan, grill or barbecue to very hot. Drain the beef of its marinade, pat dry with kitchen paper and thread onto skewers. Drizzle the kebabs with the 2 tbsp vegetable oil and cook for 3 – 4 minutes or so. until lightly charred in places but still pink in the middle. Remove the meat from the skewers to a warm plate.
  8. To serve, put the warm wraps egg-side up on plates and arrange the beef down the middle of each.
  9. Drain the onion and chillies of the vinegar or lime juice, then toss with the chopped coriander. Scatter the salad over the meat, then roll up the wrap and serve.

 

Falafel

Snacks & Appetizers, vegetarian

Falafel are spicy Bean Patties

Makes 35 patties

Ingredients

  • 1/2              lb split broad/fava beans 
  • 1/2              lb split chick peas 
  • 2                 cloves garlic, crushed 
  • 1                 large brown onion 
  • 4                 large spring onions, finely chopped 
  • 1                 hot red or green pepper 
  • 4                 large spring onions, finely chopped 
  • 1                 level tbsp baking soda 
  • 3                 tbsp white flour 
  • 1                 cup finely chopped parsley 
  • 1                 tsp ground coriander 
  • 1                 tsp ground cumin 
  • 1                 tsp salt 
  • 1/2              tsp black pepper 
  • 6                 cups oil for frying

Instructions

  1. Soak split broad beans and split chick peas in cold water overnight. In the morning rinse it in cold water and drain it. Add the garlic, onion, chilly pepper, spring onion, parsley and grind it to a fine paste in a food processor. Add the rest of the ingredients as well and let it rest for at least an hour.
  2. Take a walnut-size lump of mixture and mould into round flat shapes 1 1/2″ in diameter and deep fry them in 350 degree hot oil for about 5 minutes, turning them over.
  3. You can use a falafel maker and fry them.

Vegetable Pakora

Gluten Free, Snacks & Appetizers

Vegetable Pakora

 

 

 

 

 

 

 

 

Ingredients

  • 1                  med potato
  • 1                  med onion
  • 1                  small eggplant
  • 1                  Jalapeño
  • 1-1/2            cups chana flour(gram flour)
  • 1                  tsp salt
  • 1/2               tsp freshly ground black pepper
  • 1/2               tsp freshly ground cumin seeds
  • 1/2               tsp ajwan
  • 1/2               cup chopped cilantro
  • 1                  cup chopped spinach leaves
  • 1/2               tsp baking soda
  • 3                  cups oil for frying

Instructions

  1. Peel the potatoes and onions. Thinly slice all the vegetables either with a slicer or by hand.
  2. In a medium bowl add chana flour, salt, black pepper, cumin seeds, ajwan, cilantro, spinach and1-1/2 cups of water. Mix everything together.
  3. Heat oil in a Wok on medium hot heat. The oil is hot when if, you put the handle of a wooden spoon in the centre and the bubbles form around it.
  4. Add the baking soda and mix well.
  5. Add the vegetables and mix.
  6. Drop the pakoras with a soup spoonfuls in the oil and fry about 10 at a time until golden brown or cooked about 3 minutes.
  7. Drain well on paper towel.

Serve with a hot Green Chutney and/or ambli(tamarind)

Serve as an appitizer or a tea time snack.

Spinach Turnover

Snacks & Appetizers

20130727-161747.jpg

 

Savoury Pastries are a popular features of Lebanese cuisine. They come in a variety of shapes and sizes, and the fillings are almost limitless.

Savoury pastries are excellent for mezze or light snack, but may also be served as part of the main course.

Filling

  • 1                     pkg. chopped frozen spinach
  • 1/4                  cup oil
  • 1/2.                 finely chopped parsley
  • 1/4                  cup finely chopped mint
  • 1/2                  cup finely sliced spring onions
  • 1/2                  tsp crushed garlic
  • 1/4                  cup pine nuts lightly fried in olive oil (optional)
  • 1                     tsp salt
  • 1/2                  tsp black pepper
  • 1/4                  tsp mixed spices
  • 1/2                  tsp thyme
  • 1/4                  cup oil
  • 1/4                  cup lemon juice

Instructions

  1. Defrost the spinach and squeeze out all the liquid. Heat the oil. Add the spinach,chopped parsley, chopped mint, sliced spring onions, and garlic. Cook for 5 minutes stirring.
  2. Add the pine nuts, salt, black pepper, mixed spices, thyme and lemon juice. Cook till the mixture is fairly dry, about 5 min. Cool the mixture completely.
  3. If filo is exposed to air it will become dry. Before commencing this recipe, lay all the pastry flat on a tray and cover with greaseproof paper then a damp cloth and remove one sheet at a time.
  4. Cut the filo in half lengthwise, we need half the pastry. Cut it in half again.
  5. Brush one pastry sheet with oil. Put 1 tsp of filling in one corner and fold the corner in a triangle. Fold it in a triangle all the way.
  6. Arrange the pastries on a baking tray and bake in a preheated 350 degree oven for 20 min or until light brown.

Spinach TurnoverUNADJUSTEDNONRAW thumb 311