Easy to make and a perfect snack for entertaining, these sumac and zatar infused nuts are quite addictive. Sumac is a tart red coloured powder which is made from dry ground sumac berries, rich in anti-oxidants.
Ingredients:
Mixed nuts(Almonds/Cashewnuts/Walnuts) – 1 cup
Extra Virgin Olive oil – 1 tbsp
Zatar – 1 tsp (Alternatively use sesame seeds 1/2 tsp and oregano 1/2 tsp)
Sumac – 1 tsp or lemon zest
Salt – 1/2 tsp
Preparation:
Heat a pan and add oil to it. Add the nuts and saute for 5 – 7 minutes on low heat. When they are roasted, add the sesame seeds and saute again for another 2 – 3 minutes. Next, add the salt, oregano powder and sumac powder and fry well until the nuts turn slightly brown.
Take it off the stove and let it cool. Transfer it to an airtight container and store it upto 2 weeks.
An easy and quick snack which can be served to guests and liked by kids and adults alike.
Makes 12-13 bondas
Ingredients:
Bread – 5 slices + 3 slices (white or brown)
Onions – 1 big finely chopped
Coriander leaves chopped – 1 tbsp
Green chillies – 2 finely chopped
Chillie flakes – 1 tsp
Rice flour – 2 tsp
Yogurt – 3 tbsp
Salt – as needed
Oil for frying
Preparation:
Cut the 5 bread slices into pieces and grind it coarsely in the mixie. Keep it aside. Coarsely grind the 3 bread slices and keep it separately.
In a mixing bowl, add the ground bread slices (the 5 pieces), onions, rice powder, yogurt, red chillie flakes, coriander leaves, green chillies chopped, salt and knead it into a pliable dough. Keep it aside for 5 minutes.
Make 12-13 round balls of the dough.
Transfer the coarsely ground bread pieces (3 pieces) onto a plate. Roll the balls in the bread flour and deep fry.
Heat oil in a pan. Drop the balls gently in the oil and deep fry until they are golden in colour.
An excellent appetizer with kheema which can be served at a party. It can also be served with rice and dal as an accompaniment.
Ingredients:
Coarse Mutton mince – 250 gms
Onion – 1 medium very finely chopped
Mint leaves – 15 chopped (optional)
Coriander leaves – 4-5 sprigs (chopped)
Green chillies – 4 -5
Garlic-Ginger paste – 1 tsp each
Turmeric powder – 1/2 tsp
Salt to taste
Roasted Bengal gram dhal (pottukadalai ) – 1/2 cup
Cloves – 2
Cinnamon – a small piece about 1/2 inch
Cardamom – 1small
Aniseeed – 1 tsp
Preparation:
Dry roast the cloves, cinnamon and cardamom in a pan, powder it and keep it aside. Next, powder 1/2 cup of roasted bengal gram dhal and keep aside.
Wash the mince meat well and squeeze out water.
In a pressure cooker, heat oil. Add the minced meat, saute and then add the whole green chillies and keep on stirring till the water dries up. Then add the ginger- garlic paste, green chilly paste (make a paste of the cooked whole green chillies), turmeric powder, salt and 3-4 tbs of water. Put the weight of the cooker and pressure cook for 4 minutes, if mince is coarse.
After pressure is released and it cools down, open the cooker and dry the mince completely if there is any water. This step is very important as the balls may break if it is wet and water is present in it . Next, take the mince and grind in mixie jar for 1 or 2 seconds . It should not be a paste but should be slightly coarse so as to get the flavour of mincemeat whilst eating.
Remove and add it to a mixing bowl. Then add the spice powder, finely chopped onion, finely chopped mint and coriander leaves, roasted bengal gram dhal flour 4 -5 tablespoons; check salt, mix well and form into small lemon sized balls and slightly flatten them in the middle.
Heat oil in a pan and deep fry the vadas. Do not crowd with too many vadas in the pan as they may break. Lower to medium heat, turn over when fried on one side and remove when done.Try with one vada – if it breaks, add white of an egg or beat an egg and add a little so that it binds with the mince mixture. Do not keep on turning. Leave it and turn only after it is done.
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