Paneer tikka sliders

 

INGREDIENTS:

Slider buns- From any grocery store, smaller the size the better

Paneer- (Get the firm one, not haldiram) , cut into small cubes

Onion and Bell pepper- cut into slices for garnish

Cilantro mint chutney- To spread on slider buns

Sriracha aioli sauce-  Make a mixture of mayo, sriracha sauce, lemon, salt and pepper to spread on slider buns- You can make substitute sriracha sauce with schezuan sauce 

Amul cheese- Grate for garnish

Melted Butter- 3 tbsp

Garlic- Few minced finely

Cilantro- For garnish

PROCEDURE:

1. Cut paneer into small cubes and marinade in tikka sauce which includes yogurt, red chilli powder, cumin powder, chaat masala, salt, coriander powder, kasuri mehti powder, cooking oil or mustard oil for 15-30 mins

2. Have your cilantro, mint chutney and sriracha aoili sauce ready.

3. Make a little bowl of melted butter, minced garlic and chopped cilantro.

4. Preheat oven to 350F

5. In a hot pan with oil, add the marinaded paneer and saute till fully cooked

6. Place the buns in a baking safe tray, spread melted butter mixture evenly on the bottom pieces of the slider. Then spread the green chutney mixture evenly on top of this melted butter spread.

7. Spread the cooked paneer and grate amul cheese or use mozzarella cheese on top of the paneer. Add sliced onions and bell peppers over the grated cheese.

8. Then spread sriracha aoili sauce on the top side of the slider buns and close the sliders.

9. Spread melted garlic cilantro butter over the buns, close the baking tray with aluminium foil and bake for 15 mins.

10. Eat hot and enjoy.

Carrot ginger soup

 INGREDIENTS

Carrots- 5-6 nos cut into cubes

Orange color mini bell pepper- 2 nos cut into slices

Onion-1/2 a medium size cut into slices

Garlic pods- 2 nos

Ginger- Generous size cut into pieces

Bay leaf- 1

Salt and pepper to taste and cilantro to garnish

PROCEDURE:

• In Instant pot, add a spoon of olive oil or avocado oil and saute the vegetables for 5-6 minutes.
• Add a pinch of salt and add a cup of vegetable broth or water.
• Cook for 12 minutes
• Once cool enough, blend using immersion blender or vitamix.
• Using the strainer, strain the soup and discard the scrap.
• In another soup pot, add the soup some pepper  and a bay leaf and some cilantro for garnish.
• Bring to a boil and add butter(optional) and croutons and adjust salt/pepper.
• Tip- Add some ginger powder or sukku powder to get a bit spice if you feel sick for medicinal values.

Veg Corn Soup

 INGREDIENTS:

Cabbage- chopped

Green Beans- chopped

Carrots- Chopped

Ginger and garlic- chopped finely

Green onions white part- chopped

Green bell pepper- chopped

Onions- 1/2 small chopped

Cilantro- Chopped

Sweet corn- canned or frozen- a handful

Chings Green chilli sauce-1 splash

Soy sauce- 1 splash

Corn slurry- 1 or 2 tsp 

White pepper, Black pepper, Red chilli flakes and salt- To taste

PROCEDURE:

• Add a spoon of oil and saute ginger, garlic, white part of spring onions and some salt till raw smell is gone
• Add all the veggies and all saute. Add red chilli flakes, green sauce, soy sauce, salt and pour water.
• Add corn slurry based on the soup quantity and boil for 15-20 minutes until veggies are cooked well. 
• Add white pepper and black pepper and drink hot.

Fish cutlets in Air Fryer

INGREDIENTS

Costco-Kirkland brand salmon or tilapia can- 2
Boiled and mashed Potato- 2 medium or 1 big
Onion- 1 small, chopped finely or grated
Green chillies- 2 chopped finely or to taste
Cilantro- To garnish
Ginger garlic paste- 1 tbsp
Egg- 1
Bread crumbs- To roll
Turmeric powder, Red chilli powder, Daniya powder, Cumin powder and garam masala(optional)- To taste
Salt- To taste

PROCEDURE:

• In a pan, add oil. Once heated add onions, green chillies, ginger garlic paste and sauce till raw smell is gone.
• Now add canned fish and break into small pieces. Add mashed potato and mix well. 
• Add all spice powders with salt and keep mixing till water evaporates and forms a smooth paste. 
• Add cilantro and turn off. Allow to cool completely. 
• Keep in fridge for at least 30 minutes or even better make this a day before and keep in fridge.
• Add raw egg to the cutlet dough and mix well. Add a tbsp of oil to this dough as well since we are using air fryer and we need to keep the moisture.
• Make balls and roll in bread crumbs.
• Place in air fryer. Fry mode- 350 F for 15-17 minutes.
• Enjoy with some wine or any drink of your choice. 

Valakkai bajji

INGREDIENTS:

Raw banana-1 sliced using a mandolin
Besan- 1 cup
Rice Flour- 1/4 cup
Asafoetida- To taste
Orange food color- Optional
Salt-To taste
Red chilli powder- To taste, around 1 tsp
Hot oil- 1 tsp
Baking soda- 1/8 tsp or a pinch

PROCEDURE:

• Slice raw banana using a mandolin
• Mix the bajji batter with all ingredients with water and bring it to a dripping consistency where the batter flows a little but not too watery. Hot oil brings crispiness to the bajjis.
• Dip the raw banana slices in the batter and put in hot oil. Always use medium flame to fry, this will ensure uniform cooking.
• Drain excess oil in paper towels and serve hot with chutney of your choice. 
• Eat with hot chai or coffee and you are in heaven. Perfect weekend or Friday evening snack to enjoy.
• If you have excess batter, you can use bread, onions, potato to make bajjis.
• Tip: Besan flour to rice flour is 1:4 ratio.

Medhu vadai

INGREDIENTS

Urad dal- 1 cup
Channa dal- 1 tsp
Rice flour- 1-2 tsp as needed
Ginger-1 bit
Green chilli-2 small
Onion-1 small
Pepper corn- 1 tsp, crushed or whole
Asafoetida- As needed
Curry leaves- 1 spring cut into small pieces
Cilantro- cut into small pieces
Salt-To taste

PROCEDURE:

1. Soak Urad dal, channa dal in room temperature for 2-4 hours.
2. Grind in grinder along with ginger and green chilli by adding small drops of ice cold water.Do not pour too much water at a time or your batter will be runny. The batter has to soft and fluffy. 
3. Add onions, cilantro, salt, hing, curry leaves, pepper corns and mix the batter with a whisk so air incorporates into the batter. This makes the vadas fluffy and soft.
4. Take a small bowl of water and touch the water with your wrist and make balls first, then a hole and fry till golden brown in hot oil.
5. Serve hot with sambar and chutney.
6. If you are making ahead for party. Turn on oven to min heat like 100 F and keep the vadas in tray. This will keep it crispy.

Mango Black Bean Salsa

Here is an easy and healthy appetizer that is a definite crowd pleaser. 

INGREDIENTS:

Mango- 1 ripe, cubed
Onion-1/2 red onion, washed and diced finely
Avocado- 2 ripe, cubed
Yellow Bell Pepper- 1 no, cubed
Green Bell Pepper- 1 no, cubed
Black Bean- 1 can, rinsed in hot water
Cherry Tomato- 12-14 no, cut into quarters, take the seeds off
Cilantro- A handful, chopped finely

Lemon juice-2 nos, lemon
Salt and Pepper to taste
Taco Seasoning-1 tbsp or more depending on choice
Extra Virgin Olive Oil- 2 tbsp


PROCEDURE:

1. Cut all the ingredients , pour olive oil, lemon juice, salt, pepper and Taco seasoning and mix well.
2. Serve with salsa chips or eat as salad.

Baby corn 65

This recipe is very easy, fast and a crowd pleaser. It could be a good side dish or an appetizer.

INGREDIENTS:

Baby corn- I can, drained and rinsed in running water

Ginger garlic paste-1 tbsp

Yogurt- 1 tsp

All purpose flour or maida - 1 tbsp

Rice flour- 1 tsp

Red chilli powder, turmeric powder, cumin seed powder, fennel seed powder, Garam masala, coriander seed powder,salt - to taste 

Red food color-  A pinch , optional

Lemon juice and cilantro- for garnish

PROCEDURE:

1.Marinate the baby corn with all the above ingredients for 30-60 minutes.

2. Deep fry in oil. Garnish with lemon juice and cilantro.

Vegetable Puffs

INGREDIENTS:

Puff Pastry sheets- 1 box- Pepperidge Farms brand
Potatoes- 2 big, boiled well

Frozen carrot peas- 1/2 cup
Onion- 1/2 small,Diced into small cubes
Green chillies- 4 nos, cut into small pieces
Ginger Garlic Paste- 1 tbsp
Cumin Seeds- 1 tbsp
Turmeric Powder, Coriander seed powder, Chilli powder,Fennel seed powder, Garam Masala- To taste
Chat Masala- Optional, 1/2 tsp
Lemon Juice- 1/2 Lemon
Cilantro- To Garnish
Milk- 2 tbsp for rubbing over the pastry sheet for shine and crispiness.
Salt- To taste

PROCEDURE:

1. Boil potatoes in pressure cooker until well done. Once the pressure is off, remove the peel and mash well.
2. In a pan with little oil, add cumin seeds, onions, ginger garlic paste, green chillies and saute well till raw smell is gone.
3. Add the frozen or boiled carrots and peas and mix well.
4. Now add all the masala powders, salt  and mix.
5. Add the mashed potatoes and stir till well done.
6. Turn off stove.Add the lemon juice and cilantro and mix one more time.
7. Now after the puff pastry sheets are thawed, spread the sheet in a cutting board and smother with milk using a pastry brush.
8. In the middle of the sheet, uniformly spread the potato masala.
9. Now cover the potato masala with the puff pastry sheet from below and spread the milk using the brush.
10. Then take the puff pastry sheet from the top portion and cover. Now brush the sheet with milk again.
11. Cut the sheet into four pieces and place them in a cookie sheet tray.
12. In a preheated oven with temperature of 400 degree Fahrenheit, place the cookie tray and bake for 20-25 minutes until the puffs are golden brown in color.
13. Serve with ketchup.

Masala Vada

 Masala Vada are also called as Dal Vada and is a good evening time snack served along with tea or coffee.  They are basically lentil fritters almost similar to the Mediterranean Falafels.

INGREDIENTS:

Channa dal-1 cup
Rice Flour-1 to 1.5 tbsp
Fennel Seeds- 4 tsp
Red Onion-1 small cubed
Green chilli- 1 big
Red chilli-1 no
Ginger-1/4 of an inch
Garlic- 2 pods
Cilantro- A handful, chopped
Curry leaves- 1 string, chopped
Salt- To taste

PROCEDURE:

1. Soak channa dal for 3-4 hours or overnight.
2. In a mixie, add green chilli, red chilli, ginger, garlic, fennel seeds and grind them into a paste. 
3. Now add the channa dal without any water to the mixie and grind coarsely.
4. Add chopped onions, cilantro, curry leaves, rice flour,salt to the ground mixture and mix well with hand.
5. In a pot with oil, deep fry vadas by making small balls and flattening out with hands in medium flame.
6. Serve with your favorite chutney or eat just like that. Yummy :)

Bruschetta

INGREDIENTS

Olive Oil
Basil Leaves-cut fine
Tomatoes-cubed
Balsamic Vinegar
Mozzarella Slices
French bread or Baguette-sliced
Salt and pepper-Add to taste

PROCEDURE:

1. In a separate bowl,mix olive oil,balsamic vinegar,cubed tomatoes,salt and pepper.
2.Arrange the mozzarella slices on the sliced bread and put the above mixture and serve.

OPTIONAL:
You can add minced garlic and/or diced onions.
You can toast the bread but I prefer not toasting the bread,as it gets hard after a while.