Abundance of fresh pea pods can be seen in the vegetable market during winter season in Mumbai. They are freshly brought locally or from northern part of India. It is naturally sweet and taste great when mix with crunchy peanuts and smoky corn. This salad is simple to make with least of effort and ingredients. Enjoy it as a light meal or relish it at any time of the day. Continue reading Seasonal Peas and Corn Salad
Chunky Tomato Chutney or dip is a deliciously spicy condiment prepared from pulpy red tomatoes and tempering of tangy masala. It is no onion no garlic recipe, easy to make with not much of oil and least of chopping.
This zesty dip goes well with various starters or snacks. It taste great with potato chips nachos and pairs well with Indian breads. You can store leftover chutney in fridge for 5 to 6 days or keep it frozen as cubes for 2 months for later use. Continue reading Chunky Tomato Chutney
Very easy low calorie recipe of two citrus fruits. Grapefruit has very distinct tart taste and tangy flavor. It is mildly sweet and makes refreshing colorful salad when combines with orange. I prefer using pinkish grape fruit. The peppiness of mint leaves, with orange dressing enhance freshness. Garnish of crushed peanuts brings crunchiness to the salad.
Minty Orange Grapefruit Salad is full of fiber and other healthy nutrients. It is super doze of vitamin C. A bowl full of this salad is quite filling and is perfect as anytime snack or can be served as an appetizer. Plus, it is sweet enough to satisfy our sweet cravings without feeling guilty. Continue reading Minty Grapefruit and Orange Salad
Very simple and easy to make healthy appetizer. Bhel is a very popular street food in Mumbai. It is a mixture of puffed rice, onions, potatoes; topped with variety of chutneys. For Crispy Corn Bhel, I added corn kernels and few more readily available ingredients only to make it more crunchy and little different in taste. Although, ingredients here seems to be too many but practically all are cooked and we just need to assemble them before serving. Continue reading Crispy Corn Bhel
Green Kebabs are somehow similar to Hara Bhara Kebab – a favorite of Indian palate. I simplified the recipe by mixing all the ingredients in one step and by avoiding traditional method of deep frying. Instead, I opted for grilling which is much healthier and less cumbersome. Kebabs are loaded with healthy green vegetables like spinach, peas, coriander etc and flavored with readily available spices. It can be served as an appetizer or as a starter with green chutney. Or make a complete meal by using it to prepare burgers, wraps and rolls. Continue reading Grilled Green Kebabs
Hummus is no more new to our palette. It is a classic, creamy Middle Eastern dip or spread made of chickpeas, garlic, olive oil, tahini and lemon juice. My method has all these ingredients with addition of fresh basil leaves. Instead of buying tahini sauce from the market, I use sesame seeds. My simple fix for hummus is grounding all the fresh ingredients at one go and adding whipped curd while serving.
Hummus is very versatile. So I prefer making large quantities and store it in deep freezer in the form of cubes.
- Chick peas -1 cup boiled
- Sesame seeds – 1 tablespoon
- Olive oil – 2 tablespoons
- Basil leaves – 1/2 cup approximately
- Yogurt or curd – 1 tablespoon, thick curd or hung curd
- Lemon juice – 1 tablespoon
- Ginger – 1/2 teaspoon chopped
- Green chilly – 1 inch or as per taste
- Garlic – 1 teaspoon chopped
- Salt and pepper as per taste
- Dry roast sesame seeds.
- Grind all the ingredients except curd along with roasted sesame seed.
- Grind to smooth creamy texture by adding 1 or 2 tablespoon of water or as per requirement. I avoid using extra olive oil.
- Hummus is ready to be served. Before serving mix in curd, drizzle olive oil, paprika and finally garnish with sliced olives.
After the step 3, remove hummus in the ice cube tray. Store frozen cubes in a zip lock bag.
To use frozen cubes:
Defrost required quantity of cubes, mix in curd, drizzle olive oil. Finally garnish with paprika and sliced olives just before serving.
Tips & tricks:
- Frozen hummus cubes can be stored in deep freeze for 2 months
- Use of garlic and basil is optional
- Traditionally, curd is not included in the recipe but I feel it gives nice creamy texture to the dip.
- Also, curd gives freshness to the recipe if we are using stored cubes
- Thick curd can be easily replaced by greek curd
Pav bhaji is one of the most popular street food in Mumbai. Pav is a kind of a bread and bhaji means spicy curry of mix vegetables. Buttered and slightly roasted pav is served as an accompaniment with bhaji. Indian version of fondue is no more new but I tried for the first time and it turned out quite good. So I thought to share my recipe. To get smooth texture of fondue, I added some cheese and extra green capsicum to lift the flavor. Pav bhaji fondue can be served as an appetizer or on its own as a snack.
Here, first I will give recipe for fondue since recipe of bhaji is not new to many. Later,I will also provide simplified recipe of bhaji for my beginner friends. Continue reading Mumbai Pav Bhaji Fondue
I am writing this post after a gap of almost fifteen days. Got tied up with Diwali preparations…shopping, cleaning, socializing etc etc.
Still got time to venture in to trying few new finger snacks at this time of Diwali. Unfortunately, my mind was preoccupied and I forgot to click pictures. Luckily, I remembered to take a picture of my last try – Fig Treats...the easiest one. Although, it is not a new appetizer. I vaguely remember having it before….very tasty but very moist, it was topped with fresh mozzarella cheese. I didn’t like the texture and I wanted to try my way with readily available cheese and other ingredients. Surprisingly, it turned out quite tasty with least of the efforts. Continue reading Fig Treats
This “goes with anything” sauce is rich in flavour and makes a brilliant base for almost any Indian vegetable dish – mix in green vegetables or Paneer or Potato or whatever you like.
Cook & Store: I like to make plenty sauce at one go, and then store it for weeks (even months) in the freezer. I store the sauce in a simple ice-tray so that, when needed, I only break off as many cubes as I need. Continue reading Zesty Tomato Onion Sauce