Snack time & Appetizers

Snacks, appetizers etc.

Bhel Puri

Chef's Name: 
Rehana Khambaty
Ingredients: 
50g Chopped onions
• 100g Rice flakes
• 50g Tamarind
• 50g Jaggery
• 50g Sev
• 1 Bunch mint leaves
• 1/2 tsp Chat masala
• 1 Bunch coriander leaves
• 3 Green chilies
• Salt to taste
Preparation Method: 
Boil the jaggery and tamarind in a cup of water for few minutes.
Remove the tamarind pulp and leave the water aside.
Mix the green chilies and mint leaves. Grind to smooth paste.
Put the rice flakes in a bowl and add mint leaves paste.
Add chopped onions, tamarind water, chat masala, sev, green chilies and salt. Mix well.
Garnish with coriander leaves.
Bhel Puri is ready to serve.

Baked Potatoes with Mushrooms and Herbs

Chef's Name: 
Rehana Khambaty
Ingredients: 
3 potatoes, medium size
1 1/2 cups mushrooms, sliced
2 tbsp butter
1 tbsp thyme, dried and crushed
1 tbsp rosemary, fresh or dried, chopped
2 tsp garlic, crushed
1 cup double cream
1 cup milk
1 cup cheddar cheese, or gouda cheese, shredded
2 tbsp parmesan cheese, grated (optional)

Preparation Method: 
In a skillet melt butter over high heat. Stir in mushrooms for 4-5 minutes.
Add garlic, thyme and rosemary. Stir for 1-2 minutes then take off heat.

Peel potatoes and slice into 1 cm thin slices.
In a baking dish, (about 25x15 cm) arrange half quantity of potatoes to cover bottom of dish. Try to cover all spaces between potatoes.

Pour mushroom mix on top of potato layer, then layer the rest of potatoes on top of mushrooms.

Pour milk over dish then add double cream on top. You may sprinkle little salt.

Heat oven to high heat (200-210 C).
Cover potatoes with aluminum foil and place in oven for about 30 minutes.
Remove cover, sprinkle cheddar and Parmesan cheese over potatoes.
Return to oven for about 20 minutes or until cheese melts and surface becomes golden.
Serve immediately in the same dish.


Watermelon Dippers

Chef's Name: 
Fatema E Quilonwala
Picture: 
Ingredients: 
8 ounces sour cream
4 tablespoons sugar
1 teaspoon vanilla extract
Watermelon stix or small wedges
Preparation Time: 
A few minutes
Preparation Method: 
Blend together the sour cream, sugar and vanilla in a small serving bowl. Use as a dip for the watermelon.
                             This Fresh Dip with a Hint of Sweetness Makes a Treat Kids Will Love

Chicken Skewers

Chef's Name: 
Saleem Pothiwala
Ingredients: 


* Boneless chicken 250 gms * Daria powder (roasted chana daal) 2 tbsp * Cream 2-3 tbsp * Red chilli powder 1 tsp * Dhania powder 1 tsp * Salt * Lemon juice 2 tbsp * Corriander leaves
Preparation Method: 
Cut chicken into 1 inch pieces. Blend together all the ingredients into a paste. Marinate chicken into the above paste for an hour. Arrange pieces on cocktail sticks. Shallow fry them on medium heat. Serve hot with chutney and tomato ketchup.

Chapli Kabab

Chef's Name: 
Saleem Pothiwala
Ingredients: 



* Keema 250 gms * Dhania (whole) 2 tsp * Red chilli powder (crushed) 1 tsp * Anar daana (pomogranate seeds) 2 tsp * Black pepper (crushed) 7-8 * Ginger garlic paste 1-2 tsp * Red chillies (2-3) crushed * Fresh Corriander * Onion 1 medium (finely chopped) * Tomato 1 medium (finely chopped) * 1 egg * Roasted gram flour 2 tbsp
Preparation Time: 
2-3 hrs
Preparation Method: 
Mix all the ingredients thoroughly exept egg and roasted gram flour. Beat egg, fry half into kind of scrambled egg. Add it to the keema mix. Mix the remaining half beaten egg to the mix and also the gram flout. Marinate it in kitchen for 2-3 hours. Roll the kabab mix into a paratha type thingee and shallow fry till dark brown. Serve hot with nan bread.

Chicken-Mayo Crackers

Chef's Name: 
saleem pothiwala
Picture: 
Ingredients: 
* A box of salted crackers * Chicken 200 gms * Mayonnaise * Ketchup * Green Corriander * Salt and pepper
Preparation Method: 
Boil chicken with some salt. Shred them when cold. Take 3-4 tbsp of mayonnaise and mix it with shredded chicken. Add salt and pepper and a tbsp of ketchup. Just before serving, spread the chicken-mayo paste on crackers, decorate with ketchup and corrander. You can add a drop of green chutney/mustard paste on it as well. Serve immediately, otherwise after few minutes the crackers will turn soggy

Tandoori Chicken Pizza

Chef's Name: 
Saleem Pothiwala
Ingredients: 


* Pizza base mix 1 packet * Tomato puree 3 tbps * Finely chopped Capsicum 1/2 cup * Tandoori masla 2 tsp * Chicken breast (cut in small cubes) 1/2 cup * Cheese (grated) 1 cup * Olive oil 1 tbsp
Preparation Time: 
35 min
Preparation Method: 
Marinate chicken in tandoori masala and lemon juice for an hour. Knead pizza base mix as instructed on the pack. Heat 1 tbsp of olive oil. Add tomatoe puree and capsicum pieces. Cook for a couple of minutes. Roll the dough into a round pizza as per your pan size. Spread tomatoe puree and capsicum on the rolled pizza. Place chicken cubes on the tomato puree. Cover it with grated cheese. Keep it in a pre-heated oven at 180 degrees for 15-20 minutes. Cut it in 6-8 pieces. Serve hot.

Layered Namak Paare

Chef's Name: 
Saleem Pothiwala
Picture: 
Ingredients: 
* Maida 4 tbsp * Ajwain 1/2 tsp * Rice flour 1 tbsp * Oil
Preparation Time: 
1 hr
Preparation Method: 
Make dough of maida, 2-3 tbsp oil, salt and ajwain. Divide the dough in 3 parts. Roll small rotis of these 3 small doughs. Mix rice flour and oil to make a paste. Spread the rice and oil paste on one roti. Put another roti on it. Spread the rice paste on the top roti. Put the last roti on this. Roll this three layered roti to double of its current size. Cut square or triangle pieces. Fry them and serve it with chai. The rice paste makes the namak para crispier.

Monte-Carlo...

Chef's Name: 
Saleem Pothiwala
Ingredients: 



* Boiled potato 1 medium (boiled and mashed)
* Mozzrella cheese 1/4 cup grated
* Shredded chicken 1/4 cup
* Mayo 1/4 cup
* Carrot 1/4 cup grated
* Green peas 1/4 cup mashed
* Red chilli powder 1/2 tsp
* Salt
* Oil to fry
* Bread 2-3 slices
* Egg 1
Preparation Time: 
15 min
Preparation Method: 
Mix all the above ingredients except bread, oil and egg into a thick paste.
Coat slices of bread with this paste.
Cut them into 4 equal pieces.
Coat them in beaten egg. Fry them till golden.
Serve hot with ketchup/chutney.

Aloo Samosa...

Chef's Name: 
Saleem Pothiwala
Ingredients: 



* Boiled potato 2 medium

* Maida 1 cup
* Onions 1 medium finely chopped
* Red chilli powder 1/2 tsp
* Dhaniya powder 1/2 tsp
* Zeera powder 1 tsp
* Ajwain 1/2 tsp
Preparation Time: 
45 min
Preparation Method: 
Knead maida with a tbsp of oil, 1/2 tsp zeera and ajwain.
Fry onions, add diced boiled potatoes once onions turn golden. Add all the powder masala and cook for a couple of minutes.
Divide maida dough into 4 parts.
Roll into a medium size roti. Cut the roti into 2 semi-circles.
Apply water to the straight side of one semi-circle. Fold it into a quarter circle. The ends where water was applied will seal itself. The quarter shape will turn into a cone. Fill a spoon full of masala into the cone. Apply water to the circular part and seal it.
Repeat the above procedure to the other half and roll remaining rotis and do the same.
Fry them on medium heat till golden brown.

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