Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts

Friday, 18 September 2015

Hummus With Roasted Red Pepper

Hummus is a Middle Eastern dip  made out of boiled chickpea's along with sesame seeds paste(Tahini),olive oil and lemon juice,usually served with bread.There is no end to the varieties of hummus preparation,the recipe is so versatile that it will  blend easily with most of vegetables and herbs which will add different flavours to the hummus.Here I have prepared hummus with Roasted red peppers.

Roasting red peppers will adds smokiness and flavour to the peppers.
It can be roasted in 2 ways.
1.Grill Method
This method is good when you have more peppers to roast.Preheat the grill and turn the oven to 250'C,place the oven rack to the highest position,making sure that the peppers still fit under the grill without touching the flame or heating element.Place the whole peppers on a baking sheet and slide them under the grill,make sure to keep an eye on the peppers by turning them often as they brown using long tongs.The skin of the peppers will charred and bubble but don't get them over burn,The total roasting time will be 5-20 minutes depending on the size of the peppers and the capacity of your oven/grill.
2.Stove Top Method:
If you got only one or two peppers to roast try this method using metal tongs,hold the peppers directly over the flame and turn the peppers as the skin gets charred.
After roasting,place the roasted peppers in a bowl,cover with cling wrap or tight fitting lid and leave it for 5-10 minutes.This will make them sweat and it will be easier to peel the skin.Remove the seeds and chop.This can be used in any salads or any dish as you like.

Red pepper/ Red Capsicum/Red Bell Pepper-1(Roasted)
Chick peas(boiled) -11/2cups
Tahini Paste(Sesame seed paste)-2Tbsp
Garlic- 3 cloves
Olive oil-1/4cup
Lemon juice-2Tbsp
Roasted cumin powder-1tsp
Black pepper powder-1/2 tsp
Chilli flakes-1/2tsp
Chilli powder/Paprika-1tsp(optional)
Salt to taste
Sesame seeds,chilli flakes and olive oil for garnishing

1.Add every thing except olive oil in a blender or food processor  and blend pouring olive oil bit by bit until it becomes a smooth paste.
2.Take out the hummus to a bowl,drizzle olive oil,sprinkle few sesame seeds and chilli flakes on top of the hummus.
3.Serve with toasted pitta bread or any kind of bread of your choice.

1.You can use coriander or parsley when blending.
2.Adjust the spices less or more according to your preference and taste.
3. In Kannada,Red pepper/Red capsicum  Known as Dappa kempu menasinakayi/Donne kempu menasinakayi.
4.In Hindi,it is known as Lal Shimla mirch.
5.It can be stored in a jar or air tight box for up to week in the fridge.

6. Check out my  Hummus and other Middle eastern recipes

Sunday, 13 September 2015

Ambode / Masala Vade With Sapsige Soppu/Channa dal Vada/ Fritters With Dill Leaves

Ambode or channadal fritters is one of  the famous fried snacks of Karnataka, prepared during festivals and family gatherings.Ambode  prepared with dill leaves gives it  a distinct flavour and taste that you can't stop eating them :-).Generally ambode and gasagase payasa is good combination and they compliment each other as a part of good menu during the special occasions.Here is my family recipe..hope you all like it.

Channa dal/Kadale bele/Split Bengal gram-1 1/2cups
Dill greens/Sapsige soppu,chopped-1/2cup
Onion-1 medium sized,finely chopped
Fresh coconut,chopped into small pieces,1 or 2Tbsp(optional)
Oil for frying

Masala for grinding
Dry red chillies-3
Green chillies-2
Ginger-1 inch piece
Black peppercorn-7-8
Cinammon stick-small piece(optional)
Turmeric- pinch
Rock salt/salt to taste

1.Wash the channadal and soak in a clean water for 30-45 minutes.After soaking drain it in colander.
2.In  a mixie jar add all the masala's  and coarsely grind it ,then add the soaked channadal and grind it roughly with out adding water.
3.In a bowl add the grinded mixture mix well,now add dill greens,coriander,chopped onion,coconut,and curry leaves mix well. 
4.Heat a oil in a kadai,while oil is heating make a small balls of the channadal mixture and keep it on a plate.
5.When the oil is heated, take a ball on your palms and gently press them to give vada shape and slide them into the oil,do the same with the rest of the balls.
6.Cook them on medium heat,evenly on both sides until golden brown and crispy.
7.Take out the vada's when the bubbles stop  from slotted spoon,drain the excess oil and take out on kitchen paper. Serve them hot.It goes well along with Gasagase Payasa.

1.You can add little rice flour to the vada mixture if the mixture is little watery.
2.Don't soak channadal too much otherwise will ends up in watery loose mixture.
3.Don't overload the kadai,fry them in batch of 5-6 according to your kadai size.
4.You can make them thick or thin vada's according to your preference.

Wednesday, 17 June 2015

Apricot Salsa

Apricot,firm ripened ones-6
Red bell pepper-1/2 or small one
Fresh or pickled Jalapeno chillies to taste
Fresh coriander-3-4 sprigs
Lemon or Lime juice-1Tbsp or to taste
Salt to taste
Pepper powder-1/2tsp

1.Remove the seeds from the apricots and finely chop them.
2.Finely chop the bell pepper,jalapeno and coriander.
3.In a bowl mix chopped apricot, bell pepper,jalapeno, coriander,lime juice, sugar,salt and pepper
mix well.
4.Serve with Tortilla chips or any chips of your choice.

1.Choose the apricots which are firm and ripen.
2.You can also try this recipe with peaches and nectarines.
3.If the apricots are sour add sugar and lime juice adjust more or 
less accordingly.

Wednesday, 23 January 2013

Bell Pepper Open Sandwich

Ciabatta bread-2
Garlic butter-2-3tbsp
Bell peppers-1cup(any color or mixed color)
Cheddar cheese(grated)-1/2cup
Dried Italian mixed herbs-1/2tsp
Salt and pepper to taste

1.Cut  the ciabatta rolls into halves horizontally and keep it aside.
2.Cut the bell peppers into stripes and same with tomato, deseeded and cut lengthwise.
3.Apply garlic butter on the bread slices,then top it with peppers and tomato pieces.
4.Sprinkle salt n pepper on top,then top it with grated cheese.Sprinkle dried herbs on top.
5.Bake or grill in a Preheated oven at 180'c for 7-minutes or until cheese melts.Serve immediately.

Saturday, 5 January 2013

Plantain/Banana Cutlet

Plantain -1(boiled)
Potato, medium-1(boiled)
Onion-1,finely chopped
Green chilli-1,finely chopped
Salt to taste
Gingergarlic paste-1tsp
Fresh coriander-1tbsp
Bread crumbs as required
Oil for shallow fry

1. Grate the plantain and potato using grater.Mix all the other ingredients mix well.
2.Make a lemon size round balls out of the mixture.Roll the balls` in bread crumbs and
press the balls gently flat  in a palm to give them patty shape.Prepare these and keep it aside.
3.In a wide pan  add 2-3tbsp of oil,shallow fry all the patties until golden brown evenly on both sides.
Serve with tomato ketchup or green chutney.

Friday, 30 November 2012

Corn Vada

Corn cobs-4
Rice flour-1/2cup or as required
Green chillies-3,finely chopped
Onion -1,medium,finely chopped
Fresh coriander-1/2 cup,finely chopped
Cumin seeds/jeera-1tsp
Salt to taste
Oil for frying

1.Remove the corn from cobs and  roughly grind it.
2.Mix the corn with rice flour,green chillies,onion,cumin and coriander,add salt to taste, mix well if the corn is very tender and watery mix more rice flour to bind the mixture.
3.Heat the oil in a deep pan make small balls of the mixture, flatten slightly on your palm and deep fry until golden brown on both sides.

4,Serve hot with green chutney or ketchup.

Tuesday, 8 November 2011

Gobi Manchurian

Gobi/Huvukosu/Cauliflower-1 small
Maida/all purpose flour-1/2cup
Pepper powder-1/2tsp
Oil for deep frying
Water to make batter

For sauce
Onion-1medium,finely chopped
Garlic-3large cloves,finely chopped
Green chillies-1,finely chopped
Tomato ketchup-2tbsp
Red chilli sauce to taste
Soy sauce-2tsp
Salt to taste
Spring onions-1 stalks,finely chopped for garnishing

1.Wash and cut gobi into bite size florets,pat the florets dry with paper towel.
2.In a bowl mix flour,cornstarch,salt and pepper with water into not so thick
or not so thin batter(it should be like dosa batter)
3.Heat oil in a kadai,dip the florets in the batter and deep fry them until golden
brown and crisp and keep it aside.

For sauce
1.Heat oil in a pan, add chopped garlic and onion and fry until they become translucent.
2.Add green chillies and fry,now add tomato ketchup,chilli sauce,vinegar and soy sauce
add cornstarch mixture(mix corntarch with cold water) and salt to taste.
3. Allow the sauce to become little thick,now add fried gobi florets and mix until all the florets are coated nicely with the sauce on high flame for 2minutes.
4.Take out of the flame and garnish with chopped spring onions,serve hot with any chinese
preparation or simply with fried noodles..enjoy

Friday, 17 September 2010

Maddhur Vade

Maddhur vade is my all time favourite and had a fond memories with it.. My doddamma's house  is in Mandya,we used to visit them during our school holidays.Maddhur is a small town Half hour journey from Mandya and one hour from Mysore.we used to visit  many temples which surrounds Maddhur like vaidyanatheshwar temple on the bank of kaveri river,Paschima vahini,srirangapatna and many more..Then we used to buy these vade's there which is locally prepared  amd sell on streets,bus and railway station too.My doddamma gave me this recipe which is so easy and you can make it in a jiffy...Enjoy the taste of karnataka.

Rice flour-1cup
Chiroti rava(fine sooji)-1cup
Salt to taste
coriander,finely chopped-1tbsp
Greenchillies,finely chopped-4
Onions,finely chopped-2
Oil for frying+2tbsp

Mix rice flour and rava,add 2tbsp of hot oil and mix well until the mixture crumbles.
Now add onions,chillies,coriander and salt mix well and add take small amount of mixture,add little water to knead a stiff dough.Don't mix all the mixture with water all at once,this will make the vada's soggy,so you have to mix little at a time and prepared immediately
Apply oil to palms,divide the dough into equal portions and prepare round balls.On a  plastic sheet,first apply oil on the sheet and take Small lemon size ball and spread the dough to a thin round and deep fry them until crispy and golden brown on both sides.serve hot with thick coconut chutney.

Wednesday, 8 September 2010

Vegetable Quesadilla

Spring onions-2 sticks,finely chopped
Red chilli flakes-1/2 tsp(if preparing for small kids,use black pepper powder instead)
Sweetcorn-handful(I have used frozen)
Red or green bellpepper-1/2portion,finely chopped
Salt to taste
Flour tortilla's-4

Toast all the tortilla's and keep aside.In a bowl mix all ingredients and keep aside.Heat a tava place the tortilla and spread the handful of mixture on the tortilla and cover the another tortilla on top and press gently,make sure that the flame is low because tortilla' will burn quickly.Cook on both sides until cheese melts,cut them into 4 or 6 triangular wedges.Serve warm with sour cream or any dip of your choice.
This Quesadilla's are off to  Event Kids lunch box treats hosted by Smitha of Taste Buds

Sunday, 5 September 2010

Cabbage Bonda

Besan/Chickpea flour/Kadlehittu-1cup
Rice flour-1/4cup
Green chillies,finely chopped-2
Cabbage,shredded thinnly-1cup
Cumin seeds-1tsp
Fresh coriander,finely chopped-2tbsp
Curry leaves,finely chopped-1 sprig
Salt to taste
Oil for frying

Heat oil in a kadai.
In a bowl mix besan,riceflour,cuminseeds,chillipowder,salt,soda add tbsp of hot oil and mix until it becomes like crumbs.Now add veggies and little water and mix well.Take a tbsp of mixture and drop into hot oil and deep fry until golden brown.Serve hot.

Thursday, 1 April 2010

Tortilla Wheels With Tomato Salsa

This is a yummy recipe i got it from Very Vegetarian Cook Book,a real treat for vegetarians.I prepared this dish several times before,i thought of sharing my favourite recipe for this Easter with you guys!.In original recipe it is served with pineapple salsa,but i personaly liked to serve this with tomato salsa than pineapple salsa,it taste better with tortilla wheels.This is a fine finger food. Enjoy the long weekend!!! "Happy Easter" to all of u!!!

                                 Stack them one on another
                                unwrap and cut into slices
cream cheese-150g
greenchilli,chopped -1
fresh coriander leaves,chopped -2tbsp
tomatoes-4,deseeded and finely chopped
spring onions-4,finely chopped
red or yellow pepper-1,deseeded and finely chopped
cheddar cheese,grated-125g
salt and black pepper to taste
flour tortilla's-8

1.Beat the cream cheese until smooth and  add all other ingredients for filling
mixell and season to taste with salt and blackpepper.
2.Divide the mixture among tortilla's,spread it each tortilla on top
of another.
3.Making four stacks of two,then rollthem up tightly,cover in cling film and chill
for atleast 2 hours.
4.Preheat the oven to 200'C/400'F/Gas6,unwrap the tortilla's and trim away the ends
and then cut each roll into eight slices.
5.Place on baking sheets and bake for 15-20minutes until golden brown.
6.Serve with tomato salsa.

Tomato Salsa

Hard ripen tomatoes (Chopped) - 4
Red onions - 1 medium
Coriander - 2 tbsp
Garlic - 2 cloves
Pickled jalapenos - 1tsp
Lemon juice - 1tbsp
Salt and Black pepper to taste
Olive oil - 1 tbsp
Blend all the ingredients except oil, in a blender to a fine puree.
Heat a olive oil in a pan,add the puree cook until it nearly thickens,
remove from the heat, leave to cool.
Serve chilled with  tortilla wheels.

Saturday, 27 February 2010

Potato Wedges Indian Style


Big Potatoes-3


Blackpepper to taste



salt to taste


1.Wash and cut potatoes into medium sized wedges,coat the wedges in oil and bake for 20-25
minutes in preheated oven at 200'C until golden brown.

2.Remove from the oven toss with blackpepper,amchoorpowder,chaatmasala and salt.

3.Serve hot with lemon wedges.

Thursday, 17 December 2009

Iyengar Bakery Toast

Iyengars bakery's are found every where in south karnataka,especially in Banglore,Tumkur,Mysore and Mandya.
They have introduced some fine delicacies like vegetable puffs,potato buns,dilkush,honey cake ,biscuits and cookies like benne biscattu,kobari biscattu and many more..Toast is one of them which is very simple and easy to make...


Carrots- 1 medium,grated

Onion - 1 medium ,finely chopped

Green / red chillies - 2

Coriander (chopped) - 1 tbsp

Tomato- 1,finely chopped

Mustard - 1/2 tsp



Chilli powder - 1/2 tsp

Lemon juice-1tbsp

Oil - 2 tsp

Salt to taste

White bread slices-6,lightly toasted

Oil for frying


Heat oil in a frying pan, add mustard and jeera when it splutters
add onions, chillies and tomato fry until onions and tomato become soft.
Add turmeric,chilli powder fry for a second.Now add grated carrot fry for a minute
Add salt to taste and sprinkle lemonjuice and coriander,close the lid and cook in a low flame for 5 mins.
Take a tbsp of carrot mixture spread on toasted slices.Heat a tava,place stuffed bread slices on tava, two at a time,spinkle little oil around the slices until the base becomes crisp and brown.serve hot with coffee.

Tomato and Mozzarella Sandwich


Plum tomatoes-2

Fresh mozzarella ball-1

Brown bread slices-6

Olive oil-2tbsp

Mixed dried herbs-1/2tsp

Garlic clove-1,finely chopped

Black pepper-1/2tsp

Red chilli flakes-1/2tsp

Salt to taste


Lightly toast the bread slice in a toaster.

In a small bowl mix olive oil,herbs,garlic,chilliflakes,salt and pepper.

Thinly slice tomatoes and mozzarella cheese into roundels.

Arrange tomato and mozzarella slices on bread slices,drizzle herb oil on top.

Close with other slice.Arrange the sandwiches on the baking tray.

Bake in a oven at 180'C for 8-10 minutes or until cheese melts.Serve hot.

Wednesday, 16 December 2009



1-Ripen avacado

2-3Tbsp- Lemon juice

1Tbsp-Fresh coriander,finely chopped

2-3 Green chillies or Tsp-Pickled jalapenos

2 Cloves of Garlic

1 Small Finely chopped onion

1-Tomato,deseeded and finely chopped

Salt to taste


1.Scoop and mash the avacado with the fork.

2.Blend all the ingredients by spoon well and chill.

3.Serve with tortilla chips.

Friday, 11 December 2009



1Cup-Dried chickpeas


1-Onion,roughly chopped

1Tsp-Baking soda

1/2Tsp-Chilli powder

1/2Tsp-Pepper powder

1/2Tsp-Cumin powder

1/4Cup-Fresh coriander,finely chopped

1/4Cup-Fresh parsley,finely chopped


Salt to taste

Oil for frying


Soak chickpeas 6-8 hours in water.put soaked chickpeas,onion,garlic,
half of the parsley and coriander in a blender or food processor,blend into rough paste.
Add little water if needed.In a bowl add chickpea paste,leftover parsley and coriander,cumin powder,breadcrumbs,chilli powder,black pepper powder ,salt and baking soda,mix well.Make round lemon sized balls and press them slightly like vada out of the mixture.Heat a oil in a kadai,fry falafel balls in a medium hot oil until brown colour on all the sides.Takeout and drain the excess oil on the paper towel.Serve hot with salad.

NOTE:Falafel can be served stuffed inside pita bread(pocket) along with tahinisauce and salad as a sandwich.

Thursday, 10 December 2009

Yoghurt kebab


3-Potatoes,boiled and mashed

1Tbsp-Hungcurd or grated paneer

1Tsp-Red chilli flakes

2-Spring onions,finely chopped

2-Garlic,finely chopped

2-Greenchillies,finely chopped


Breadcrumbs as required

Salt to taste


1. In a bowl mix mashed potatoes,paneer, chilli flakes,spring onions,garlic,
greenchillies, and salt.

2. Mix cornflour with 2tbsp of water into paste.

3. Mix well,make patties shape them round or oval.

4. Dip the patties in cornflour,and roll them in breadcrumbs press well.

5. Shallow fry in a pan with oil till golden brown.

6. Serve with mayonaise dip.

Mayonaise dip



1Tsp-Tomato sauce

1/2Tsp-Pepper powder


Mix all the ingredients and serve.

Tuesday, 8 December 2009

Masala corn butta(Musukina jola)




Lemon juice-1/2lemon

Salt to taste



Corn buttas-2


Grind redchillies,garlic,peppercorns,jeera,lemonjuice and salt into fine paste.

Apply the paste on the buttas.leave it for half an hour to marinade.

Preheat the grill to 200'c.

Place the buttas under the grill till it become brownish on one side,

Turn another side and cook untill becomes brownish.

It will take 10 minutes on each side to cook.

Sunday, 6 December 2009

Tomato and cheese bruschetta


3-Tomatoes(ripen but firm),finely chopped

1 Clove of garlic,finely chopped

1/4Cup-Grated cheddar cheese

1Tsp- Dried basil

1Tsp-Black pepper

1Tbsp-Olive oil

Salt to taste

8-French bread slices or any crusty bread


Preheat the oven to 180'c.

Mix chopped tomatoes,garlic,grated cheese, basil, black pepper and salt to taste.

Spoon the mixture on the bread slices,drizzle olive oil on the top.

Place the bread slices on a baking tray, bake for 5 minutes and serve hot.

Garlic Bread


16-French bread slices or any crusty bread

For Galic butter:

100g-Unsalted butter

3-4Cloves of Garlic,finely chopped

1Tsp-Dried mixed herb

1/2 Tsp-Black pepper powder


Salt to taste


Melt the butter slightly till it reaches a softer consistency.

Add the chopped garlic,herbs,blackpepper,chilliflakes and salt.

Gently whisk everything untill the butter is smooth and the herbs and garlic are mixed well.

Lightly toast all the bread slices on one side only.

Apply the garlic butter on all the slices on the untoasted side.

Place in a moderately hot oven, and toast the slices till crisp and golden brown.Serve warm.

NOTE: You can prepare this butter in advance and keep in the fridge in an airtight container.

It will last for 1 week.