Papad Canapes

Right now Diwali the most popular festival is being celebrated all over India as well as in the world with full excitement and vigour and so the days of feasting and partying are still not over.  For one such party at my place I made these papad canapes ( we call them masala papad and they are very popular in all restaurants in India ).

This time I planned to make them for the Groovy Gourmets as for this month we had decided to make any variety of canapes.

 Canapes are actually small bite sized food. The base can be anything from toasted bread  or cut cucumbers or tomatoes or salty biscuits . This base is then topped with any interesting topping like cream cheese, cut veggies or fruits , chutneys or sauces. These canapes are served with drinks as starters or they will also go very well as snacks during tea party  and will be a hit due to there tastyness and ease to make. 

Since I was making papad canapes , I decided to cut the papads into bite sized squares . They are yummy and tasty and the crunchy papads go very well with almost any topping. So go ahead and try many more exciting combinations during this Diwali.

Ingredients :

5 to 6 ......................Papads ( preferably frying variety)
1.............................onion ( finely chopped )
4 tbsp...................capsicum ( finely chopped )
4 tbsp................... paneer crumbled ( cottage cheese )
1 ........................green chilly ( finly chopped)
tomato ketchup
salt
sugar
pepper powder


Method :

Crumble the paneer roughly and add chopped chilly.

Add sugar , salt and pepper powder as per your liking.

Mix well and keep aside.

Now cut the papads into small bite size pieces .

Deep fry them till they puff up.

Arrange them on a plate and put a tsp of paneer crumble on each fried piece.

Also put some onion and capsicum .

Put a dot of tomato ketchup.

Your easy, delicious canapes are ready for the party.




Also linking this to 


 sys-w-series-november by Viji 

Pumpkin Truffle Pops ( For Groovy Gourmets)

As every one is aware this is the month of Halloween and so Groovy Gourmets selected Halloween treats as the  theme for this month.

We were supposed to prepare somthing spooky for the event and I tried making these pops. Though I tried hard to make the faces scary I somehow ended up with these funny n cute looking faces and loved them popping in our mouth.

 As Halloween is incomplete without pumpkin treats I decided to make this pops with pumpkin. These Pumpkin pops are very easy to make and a great  fun to have for both kids as well as adults.

They taste very delicious and can be kept for few days in fridge.

Ingredients :

1/2 cup................pumpkin puree
1pack...................digestive biscuits ( I used digestive marie )
1/2 cup..................instant milk powder( I used Nestle)
1/4 cup..................sugar
1/4 tsp..................nutmeg powder
1/4 tsp.................cinammon powder

Chocolate Cover :

100 gm ................bitter chocolate ( Used Morde brand)
2 tbsp..................coffee powder
2 tbsp..................sugar
1 tbsp..................unsalted butter



Method for the pops :

Grind together marie biscuits, sugar and milk powder .

Add the puree, cinammon powder and nutmeg powder to it.

Now grease your palms with little butter and make small lemon sized balls of this mixture.

Keep the balls in fridge for about 1 hour .

Mine were in fridge for almost whole day.

Method for the chocolate sauce :

In a thick bottomed small vessel mix all the ingredients given for sauce.

Keep them stirring continuously on a slow flame .

Let the chocolate melt and coffee powder mix properly.

Remove from gas when thick and cool it.

Dip the chilled pops in this sauce and again keep them in fridge.

You can have these yummy pops as they are or can make eyes or mouth with icing if you want.





Also Sending this entry for the following events : 

diwali-special-dishes 

Halloween event  

lets-cook-with-pumpkin 

  dish-it-out- ( sugar - butter ) 

spotlight-festive event 

Idli Burgers With Moong Cutlets

This month Groovy Gourmets decided to make a burger , but with a twist. We were supposed to make the burger patty without potato or peas .

After giving it some thought  I decided to make the moong cutlets for the patty which I usually make for breakfast. This patties make a protien packed and a very delicious start for the day.

 Then I thought why not use something else instead of a burger bread and thus planned to make idlis instead of using usual burger breads.

This also reminded me of my own childhood when my mother used to disguise the nutritious food as something yummy and exciting to fancy us kids . So excitedly I went ahead with my plan.

But still  I was little worried as to how this idli burger would be received at home. And such a relief , the burgers were so delicious and filling that no one complained and it was the most guilt free and nutritious fast food which we all relished.

I also made the veg mayonnaise which I usually make for burgers and served them with green chutney and tomato ketchup .

Ingredients for Idlis :

2 cups ................raw rice
1 cup................urad daal
salt
water

Method  for idlis :

Wash and soak the rice and urad daak separately for 5 to 6 hours.

Grind them both separately in a mixer till very smooth.

Mix both the batters and keep them aside for 6 to 8 hours to ferment.

Now make idlis as usual in an idli stand by greasing the moulds with oil.

Steam the idlis for 15 to 20 minutes in a pressure cooker without the pressure.

Demould them and keep aside.

Ingredients for the cutlets :

2 cups.....................Sprouted moong ( boiled and slightly mashed)
2 cups.....................rice flakes ( poha soak in water for 5 minutes and drain )
2 tbsp.....................besan ( chana daal flour)
2 tbsp...................cornflour
1 tbsp...................chilly ginger paste
1 tsp.....................cumin n coriander powder
1/2 tsp.................turmeric powder ( optional)
salt



Method :

Mix all the ingredients given above and make 8 to 10 balls.

Flatten them to the shape same as idlis and shallow fry them in a non stick pan.

You can also deep fry them if you prefer.

Ingredients for Assembling :

1.......................cucumber ( sliced )
1 ......................tomato ( round slices )
few....................fresh lettuce leaves
3 to 4 tbsp.........green-coriander-chutney  ( see the recipe )
8 to 10...............cheese slices ( used Britannia )
3 tbsp.................Cream Cheese ( see the recipe)
2 tbsp..................very finely chopped onion
1 tbsp.................fresh cream
1/2 tsp................sugar
1/4 tsp...............pepper powder
salt



Assembling the burger :

Mix cream cheese , chopped on ions, fresh cream, sugar , pepper powder and salt and make a white sauce.

Cut the idli horizontally into two.

Keep the lettuce leaf ,apply the above white sauce .

Put one moong patty on it.

Now keep cucumber and tomato slice .

Keep a cheese slice and close with the other idli half.

Your totally Indian healthy burger is ready to be served.




Also sending this entry to :

hearth-and-soul-blog-hop-168

Only sandwiches n Burgers   @ savi-ruchi 

  Cooking with seeds - rice   shrutisrasoi 

walk-through-memory-lane @ priyas-virundhu

back-2-school-event

Whole Wheat Peach Brownies ( Groovy Gourmets)

Brownies are my favourites and I have always imagined them rich with chocolate, chocolate walnut brownie being my idea of a perfect dessert with ice - cream.

So this month when the Groovy Gourmets  were challenged  to make a brownie with something other than chocolate I did some surfing on the net and finally decided to try peach brownies as this time in mumbai we are getting fresh ripe peaches.

 Also I made it without eggs and used whole wheat instead of maida. I did not remove the skin of the peaches as I am against peeling the fruits unless it is an absolute necessity ( as in bananas ) . The brownies turned out to be super delicious, soft and moist . They were delicious with the tartness of peaches ( though I missed the chocolate part ) .

They tasted just out of this world with chilled whipped cream . I took the pics without whipped cream because I just couldn't take the risk . They were on the verge of getting vanished and so hurriedly took the pics.

Ingredients : 

2 cups ....................wheat flour
1 big......................peach ( stoned and cubed with skin on)
3/4 cup..................sugar
1/2 cup .................butter
2 tbsp...................milk
2 tbsp.................sour curds
1 tsp...................baking powder
1/4 tsp................mix fruit essence

Method :

In a mixer mix together wheat flour and baking powder and keep it aside.
Now in the same mixer blend butter, milk, sugar and essence .
Add the cubed peaches and fold in the wheat flour very gently.
Do not over mix it or else the brownie won't be soft and fluffy.
Pour in a greased baking dish and bake at 180 degrees for 25 to 30 minutes.
Serve hot or cold with icecream of whipped cream.

Spinach Chia Seeds Smoothie

Yes you read it right , I made this yummy smoothie with spinach leaves. When I first came across this recipe at  foodgawker I too gaped at the mention of using spinach in a drink. But finally decided to give it a try and I was just taken aback with its yummy and refreshing taste.

This drink is totally rejuvenating as there are all the super healthy ingredients used like spinach, apples, plums and chia seeds.  Spinach as you all know is rich in iron as well as calcium and chia seeds (Sabja ) are well known for their Omega -3 and antioxidant powers.

This month we the members of  Groovy Gourmets  were supposed to make a drink from Food Gawker site but without lemon base  or milk , so I decided on this detoxifying drink and instead of lemon used plums  for the sourness. I also did not use Kale leaves as I didnt get them in my area.

All in all a very satistying experience and have decided to make this smoothie a regular in my kitchen.

Also sending this entry to vegan-thursdays

and hearth-and-soul-blog-hop-158

Original Source : ifoodreal

Ingredients :

Handful of .....................fresh Spinach leaves
1 medium.....................cucumber
1/2 ............................green apple
2..............................sour plums
sugar as needed ( I used 1 tbsp )
2 tbsp ...................Chia seeds ( 1 tbsp + 1 tbsp)
1cup ....................chilled water

Method :

Soak 1 tbsp chia seeds in 1/2 cup water.
They will swell up within 15 minutes, chill them till further use.
Thouroughly wash the spinach leaves.
Wash and slice the cucumber, apples along with the skin.
Deseed the plums.
Blend everything in mixer with 1 tbsp chia seeds , sugar and water.
While serving top with the chilled and swollen chia seeds.

Aloo Paratha Pizza Wtih Aubergines and Tahini ( For the Groovy Gourmets)

 Since a long time I had been eyeing various pizza varieties made with a grain free crust but did not get a chance to make it. Thanks to  Groovy Gourmets   I got a chance to make it this month. I actually made two varieties . I saw a lot of varieties on the net which used cauliflower mince as a base for the pizza and so decided to use potatoes instead.

I made one with aloo paratha as a base with brinjal slices and tahini sauce . Where as for the other one I used aloo methi base and topped the base with eggs  ( sunshine-pizza ). The recipe of which I will post next. Both the pizza were truly yummy .The results were stunning with two very healthy and  unique pizzas at home.

Though the name pizza sounds sinful and snack full of guilt you can safely have this  any time of day as it is full of nutrition and if you reduce the quantity of cheese that gives you one of the healthiest options of one meal dish to have on week ends.


Everyone at home was equally eager to eat a gluten free pizza and the wait was really worth it. This was one of the best pizzas in taste that we had.

So the recipe is here for all of you to enjoy :

 

Ingredients :

1...................aloo paratha
1/2 cup...........Tahini sauce
2 tbsp..............Green Coriander chutney ( see recipe here)
1 small ............Brinjal (the one used for Baingan bharta)
2 tsbp...........grated cheese ( mozarella )
2 ................cheese slices ( Britannia)
few.................coriander leaves for garnish
salt

For the paratha base :

2 ......................potatoes ( boiled and mashed)
1 1/2 cups ........wheat flour
a fistful ............coriander leaves (chopped)
1tsp.................cumin-corainder powder
1/2 tsp.............turmeric powder
1 tsp................ginger chilly paste

Mix everything and knead a firm dough.
Roll it into a disc of 1/4 inch thickness .
Cook one side of the paratha properly till cooked.
Whereas half cook the other side of the paratha.

For the Tahini Sauce :

1/4 cup...............sesame seeds ( soak in warm water for 15 minutes)
2tbsp....................olive oil
2..........................garlic cloves
1/2 tsp.................pepper powder
2 tsbp..................very thick curd ( or strain it for 15 minutes and drain excess water)
1/2 tsp.................sugar
1tsbp..................vinegar
salt

Grind everythin in a mixer to form a smooth paste.

Arranging the pizza : 

Now apply chutney on the properly cooked side of the paratha.
Arrange the pieces of cheese slices.



This will make the half cooked side face the tawa and will get cooked .
Grill the brinjal slices on a tawa till they are cooked and become soft.
Arrange the grilled aubergine slices as shown .



Liberally apply  tahini paste on each aubergine slice .
Sprinkle the grated cheese on the remaining part of the paratha .





Garnish each slice with coriander .
Now heat a non stick tawa and when hot smear little oil and keep the paratha.
Cover the paratha with a hollow lid and cook for 4 to 5 minutes on slow flame or till the cheese melts.
Cut into slices and serve hot.



Sending this off to     The Groovy Gourmets

And also to :

only-event-for-june-potato   at   nivedhanams

Lemon Curd and Coconut Milk Panna cotta ( An Italian Dessert For The Groovy Gourmets )

Pannacotta is a very popular Italian dessert and I have made it before. So when the Groovy Gourmets decided to make pannacotta for this month I was very happy.

This dessert is loved by all in my family . Its basically made with milk , cream and sugar and for the second layer you can jsut let your imaginations go wild . Can try anything from fruit sauces to berry crushes or even some unconventional traditional flavours like Gulkand, masala milk flavor etc with this basic milk n cream layer.

I made mine with the lemon curd as since long Lemon Curd was in my to do list . For lemon curd I went through the net and finally got a perfect egg less recipe in  Archanas  blog .

In summer seasons having this dessert was  very refreshing  and enjoyable.

Ingredients :

For the coconut milk layer  :

1 cups ....................heavy cream ( Used the brand Rich Cream)
1 cup.....................thick coconut milk ( used readymade coconut powder )
3tbsp.....................sugar
3 tsp.....................agar agar
3 tsbp..................cold water.
1/2 tsp...............vanilla essence

Method :

For the coconut milk layer :

Mix agar agar in  cold water and keep aside for 10 minutes.
In a thick bottom pan add the cream ,  coconut milk and sugar and stir till sugar dissolves.
Remove from the heat and add vanilla essence and agar agar water and mix very well.
I just blended the mixture with a blender.

For the lemon curd layer :

1/2 cup ..................lemon juice
2 tbsp.....................sugared lemon rind (grated)
2 cup  ...................sugar
3 tbsp...................cornflour
1 cup .................milk
2 tbsp...................butter
2 to 3 drops .........yellow color

In a vessel  add lemon juice , sugar , water and  cornflour and blend well .
Now heat this in a heavy bottom pan along with lemon rind .
The mixture will  eventually become a clear yellow colour.
This should take some ten minutes approximately.
Add the color now.
Now add butter and milk little at a time and go on whisking the mixture vigorously till frothy.
This will take another 10 to 15 minutes to thicken.
Let it cool and then use it.

Note : When using it for the panna cotta dilute it a bit. Take some water and dissolve 2 tsp agar agar in it.
Now add this water in the diluted lemon curd and blend well. The lemon curd mixture is ready to be used in the panna cotta.


For Assembling the pannacotta :

Take individual cups and first pour little coconut milk layer.
Set it in the freezer for 1 hour.
Now top it with little lemon curd  layer and again set in the freezer for 1 hour.
Repeat the coconut milk layer again and set for 1 more hour in freezer .

Lastly top it with lemon curd and set in the fridge for minimum  3 to 4 hours.
Serve chilled .

Sending this off to the Groovy Gourmets Event

And also sending this to



 

Tangymind - blog anniversary and giveaway

  healthy-food-for-healthy-kids

love you mum at tangymind  

know-your-dairy  at pranuvisworld   

foodabulous-fest-celebrate-april at dailychoresrecorded  

Only chilled or frozen desserts   at cooking-goodfood