Puff Pastry Paneer Pinwheels

Appetizers are a great way to entice guests at a party, or when you call friends for a brief chit-chat. And if you are looking for ideas, these deliciously good-looking Paneer Pinwheels(Palmiers) may just be the the starters you were searching for! Made with Pepperidge Farm's Puff Pastry sheets, they are extremely simple to assemble, and need no preparation time, except thawing the pastry sheets. I made mine with the ever-fascinating Paneer, Cilantro Pesto, or chutney, some herbs, seasonings and a generous helping of Cheese. Baked in less than 20 mins, these Paneer Pinwheels are a great treat when served hot or cold, with any dipping sauce that you fancy.

Ingredients
Makes about 24 pinwheels

One package (2 sheets) frozen PepperidgeFarm Puff Pastry
1 cup shredded paneer (how to make paneer at home)
1/2 cup tomato ketchup
1/2 cup green cilantro chutney (or basil pesto) (recipe here)
4 tbsp shredded cheese
2-3 tbsp olive oil
1 tsp dried garlic & herb flakes (optional)

Method
Mix the Paneer with the shredded cheese and the garlic & herb flakes, toss around and set aside in the refrigerator until ready to assemble the pinwheels.

Thaw the puff pastry at room temperature for about 30 minutes, or until defrosted and easy to unfold. Gently unfold the 2 sheets on 2 separate baking trays, on a lightly floured surface.

Apply a thin layer of olive oil to the sheets with a brush.

Now remove the Paneer mixture from the fridge. Spread a generous serving of the Green Cilantro Chutney evenly over the pastry sheet, leaving a 1/2 inch border on all 4 sides. Top this with a serving of ketchup; spread gingerly with a spoon.

Now sprinkle half of the paneer-cheese mixture on top of the sauces. Roll up the pastry length-wise, slowly balancing on both sides with your fingers and form a puff-pastry roll.

Use gentle pressure to seal the edges tightly; you can use a little more oil or egg-wash if you like to seal the borders where they meet up. Now cover the roll with a plastic-wrap. Repeat the same with the other pastry sheet, cover with a plastic wrap, and refrigerate both the rolls for at least 30-40 mins, until they become a bit hard and easy to handle.

Now remove from the fridge and using a sharp, serrated knife, slice the rolls to make 1/2-inch thick pinwheels.

Preheat oven to 400°F. Arrange the pinwheels, cut side down, on 2 baking sheets lined with wax paper; leave ample room between them to allow to expand a little.

Apply some egg wash or light oil on the surface of each wheel and Bake for 20-25 minutes, or until golden brown and a little puffed-up.

Serve these delicious Paneer Pinwheels (Palmiers) straight out from the oven, with a side order of Sweet & Sour Tamarind Chutney.

Related Recipes
Paneer & Sundried Tomato Muffins
Colorful Tirangi Dhokla Sandwich
Paneer Tikka with Mango Dressing
Vegetable Bread Baskets

Homemade Garlic Bread - Caprese Style

I love Garlic Bread, especially when its fresh homemade bread where I am free to indulge in the toppings that I please! A salad or a bowl of your favorite pasta is never complete unless accompanied by a few pieces of sizzling hot and cheesy Garlic bread. I try to be innovative with my toppings to bring out the variety and though Bruschetta toppings are my preferred option, this time we tried to make something similar to a Caprese salad. Inspired by the Italian traditional Caprese, I used thick tomatoes, Cheddar and Mozarella with a hint of basil as a delicate topping for our homemade Garlic Bread.

Ingredients
1 loaf of Italian bread or French bread
1/2 cup (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 tbsp olive oil
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)

Caprese Toppings
7-8 thickly sliced tomatoes
cheddar and mozarella cheese - shredded
** or use fresh slices of thick white Mozarella cheese
dry basil flakes (optional)

Method

Preheat oven to 350°F. Cut the bread in half, horizontally, and keep aside.

Heat the olive oil in a pan, just enough to warm it. Now add the minced garlic to the oil. Let it roast for about 2 minutes on low flame. Remove from heat and let it cool a little.

Then mix the butter, roasted garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan and Bake in the oven for about 10 minutes.

Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Top with the thick sliced tomatoes, sprinkle some more shredded Mozarella and Cheddar on the top, and finish with Basil flakes.

Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese bubbles slightly. Do not go for more than 3 seconds as the bread can burn and brown very easily!

Remove from oven and let it cool for a minute. Now cut into 2-inch slices, or larger if you choose, and serve the piping hot Caprese-style Garlic bread with your favorite pasta or salad!

Note: You can even chop the tomatoes instead of slicing them if you want thinner pieces to serve.

Related Recipes
Indian Bruschetta (Chana Masala Bruschetta)
Cheesy Breakfast Muffins
Tomato Herb & Cheese Bread

Carrot Soup Recipe- Winter Warmer!

As winter approaches, its time for more Soups in our meals. I haven't experimented with a lot of soups, but when I tasted this delicious Creamy Carrot Soup at a restaurant up in the Jungfrau mountain in the Swiss Alps, I became an instant fan! It was rich and creamy, yet had a beautiful flavor, and a wonderful blend of spices that just accentuated the pureed carrot base. I knew I had to try to recreate it at home, and at the second attempt, I think I've nailed it! It has everything you'd ask for in a hearty vegetarian soup - garlic, curry powder, whipping cream, a hint of coconut milk, and garnished with fresh parsley or cilantro, this is one Creamy Carrot Soup recipe that is fit for the wintery days ahead! Off it goes to the Ultimate Fall Recipe Swap:)


Ingredients
Serves 4 to 6
Adapted from the Curried Carrot Soup recipe at Chow.com

2 tablespoons olive oil
2 pounds carrots - peeled & sliced
1 large onion - finely chopped
6 garlic cloves - peeled
5 whole cloves
4 cups water
2 tbsp coconut milk
1 tbsp fresh lemon juice
pinch of sugar
1/2 tsp curry powder (optional)
1/4 cup chilled whipping cream
fresh cilantro or parsley - for garnish

Method
Heat oil in a heavy large saucepan over medium heat. Add carrots, onion, garlic, curry powder and cloves and saute until onion is translucent, about 8-10 minutes.

Add 3 1/2 cups water. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.

Remove the cloves from broth and discard. Puree soup in batches in a blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper.

Beat the whipping cream and coconut milk together. Now add this to the soup and allow to simmer for a few more mins.

While serving, transfer the Curried Carrot Soup into bowls. Drizzle some more cream if desired, and garnish with chopped cilantro or parsley.

Related Recipes:
Vegetable Hot & Sour Soup
Roasted Cauliflower Soup
Tofu & Basil Thai Soup

Vegetable Bread Baskets

I am very fond of entertaining, and hosting parties or gatherings is one of my favorite hobbies:) The other appealing feature is that I get to try different food, especially appetizers and hors'douvres that we don't usually cook in our day-to-day lives. Though I'm not a great cook, I believe that presentation is as important as the taste of the dish; if what you see looks inviting, only then would you be tempted to put it in your mouth, right?!I recently came across a cookbook that showcased only party food recipes, and it got me really inspired. All food does not need to be exotic, but just adding a different look in cooking or presentation can surely turn eyes, and impress your guests. Like these very simple Vegetable Bread Baskets filled with onions, bell peppers, mushrooms, olives and cheese. Quick and easy, these work great as appetizers or a snack with tea! These bread cups are going to dazzle the guests at HOTM-Party Foods!!

Ingredients
6 wheat or white bread slices
2 tbsp oil
1/2 cup green or red bell-peppers- chopped finely
1/2 cup onions - chopped finely
4 tbsp black olives- chopped finely
1/2 cup mushrooms - chopped finely
1 cup mixed yellow and white cheese
4 tbsp margarine - melted
1/2 cup tomato ketchup
1/2 cup green chutney or pesto sauce
salt - to taste
black peper - to taste
3 tbsp dried basil flakes

I would strongly recommend using Green Chutney(Sauce) rather than pesto because it goes very well with the chosen vegetables. If you choose to use Pesto, I'd say replace ketchup with something else or skip it altogether!

Method
Take the bread slices, cut off their edges and keep aside. Preheat oven to 325 degrees, spray cooking spray on a muffin pan, then place each bread slice in the muffin cups. Shape them to form like a basket. You can even flatten them a bit using a rolling pin. Bake for 10-15 mins, making sure to check they they do not burn. It should just become hard and take the shape of a basket.

Take a pan, add 1 tbsp olive or cooking oil, and saute the onions and bell peppers until a bit tender. Add the chopped olives, and mushrooms, season with some salt, pepper and dry basil flakes, and cook a little more.

Now take each bread cup/basket, spread some green chutney with a knife, then add a spoonful of the mixture to it. Drizzle with some ketchup as required, then spread mixed cheese on the top. Lightly brush the 4 corners of the basket with melted margarine so they don't get burnt.

Transfer the cups back to the muffin pan, then bake at 200 degrees for about 7-8 minutes, just until the cheese melts. Now change the oven setting to Broil, and bake the baskets for another 1 minute.

Remove from the oven, let them cool a bit and serve immediately. These cute vegetable baskets are healthy, tasty and definitely the perfect finger food at a party.

Tip: You can add more veggies or even scrambled eggs as a variation.

Mix-Vegetable and Coconut Milk Soup (Healthy and Wholesome)

When it comes to soup recipes, we tend to go after the tried and tested combinations more often than not. Even I used to do the same, because some recipes and flavors just stick with us and we don't feel the urge to try something new. But this time around, as I mulled over the idea of a wholesome vegetarian soup, there were quite a few ideas that played in my head. I wanted it to be thick and creamy, yet without all the fat that heavy cream brings with it, and I wanted it to be flavorful as well as healthy. So guess what! I decided to try a mix-vegetable soup (a nice way to throw in all the veggies that you love!:)) combined with coconut milk. To give it that distinct flavor, I decided to roast/saute the ingredients and flavor them with spices which infused a higher taste and aroma. The boiled and cooked veggies also leave water which eliminates the need to add artificial broth, and the addition of coconut milk gave it the thick texture and consistency that I was looking for!

I have used quite a few vegetables in this recipe; but you are free to omit or change these to suit your taste. Though I would recommend using cauliflower, carrots and beetroot as they impart a nice flavor and color, as well as provide healthy antioxidants and fiber.

Ingredients
1/2 small cauliflower - florets separated
1/2 cup shredded cabbage
1 large tomato
1/2 cup carrots - chopped
1/2 cup beetroot - chopped
3/4 cup green peas
1/2 cup onions - chopped
1 cup coconut milk
1 cup water (as needed)
2 tbsp olive oil or margarine
1 tsp garlic paste
salt and black pepper - to taste
lemon juice - if needed
2 tsp red chilli powder or paprika
1-2 bay leaves
2 tsp coriander powder
3-4 cloves

Method
Take all the vegetables except tomato and onions and pressure cook them.

now take a frying pan, heat the olive oil, then add the garlic paste, cloves, bay leaves and saute the chopped onions until light golden. Add the boiled vegetables, along with the water, to the pan and season with all the spices. Chop the tomato and add it to this mixture. Cover and let them simmer for 8-10 minutes. Finally add half of the coconut milk and cook for another 5 mins.

Once done, remove from flame and let it cool a little. Remove the bay leaves and the cloves with your hand (do not grind these). Then take all the mixture and blend it in a grinder to form a smooth paste. Add the remaining coconut milk and check for taste. Add salt, pepper or lemon juice if needed. Puree everything again adding water as needed till you achieve the desired consistency.

Your healthy soup is ready to be relished! You can allow it to cool and store in a dry air-tight container and it'll stay fresh for a few days in the fridge. But it is best served hot and fresh, so boil it a little again before serving. Garnish with croutons if desired and enjoy! This goes to Lisa's Monthly event which celebrates Veg Soups this month, and also to Margot's Wholesome Lunchbox Series!

Panchvati Garlic Dal (Mixed Lentil Soup) - A Healthier Choice

"Garlic Dal", similar to Lentil Soup, is a favored variation to Gujarati Dal, especially for the people of North India, and this particular Panchvati Garlic Dal recipe is a great wya to enjoy a bunch of lentils at a time! It is called Panchvati, because it combines the goodness of 5 different kinds of dals(lentils) and is deliciously flavored with garlic, spices, ghee, green chilies and quite a bit of cilantro. The mixture of dals gives this a nice thick texture, and the aroma of ghee (clarified butter) makes it a treat to consume even by itself, perhaps as a lentil soup! Combine the Panchvati Garlic Dal with parathas or plain Jeera Rice, and you are all set for a delicious meal!

Ingredients
I used 5 kinds of lentils in the recipe, but you can omit any of them depending on your taste and/or availability of the lentils.

1 cup toor dal (Pigeon-peas or Split Red Gram, yellow colored)
1 cup moong dal (Green Gram or mung Bean, split, without skin, yellow colored)
1/2 cup chana dal (Split, skinless black chickpeas, yellow)
1/2 cup urad dal (Black gram, split and skinless, whitish in color)
1/2 cup masoor dal (Red lentils, Split and skinless, pinkish-red in color)
6-8 cloves of garlic
2 tsp cumin seeds
1/2 cup cilantro - chopped, and some more for garnish
1/2 onion - finely chopped
3 tbsp ghee (clarified butter)
3 tsp turmeric powder
2 tsp garam masala powder (indian grocery stores should have it)
salt - to taste
lemon juice - to taste
2 tsp black pepper powder
2 green chillies - cut finely

Method
Mix all the dals and pressure cook them with 6 cups of water in a pressure cooker until 5-6 whistles. We want all of them to be thoroughly cooked. Once that is done, remove in a bowl and blend them well in a grinder, spinning for about a minute or so, ensuring that all dal/lentils are broken down and a smooth puree is formed.

Take the chopped coriander and grind it with 1 tsp salt and 2 tbsp water to form a smooth paste.

Now take a pan, add the ghee to it, add the cumin seeds, green chillies and garlic, and saute for a couple of minutes. Then add the finely chopped onions and saute again till they turn brownish and glossy.

Next add the garam masala powder, turmeric powder, black pepper and the cilantro paste. Now add the lentils and fill up with sufficient water to achieve desired consistency. Mix everything well, then add salt and lemon juice according to your taste, and let it cook covered, for about 10 mins or so. Stir in between to make sure it does not stick to the base of the pan. When it becomes thick and starts boiling, remove from flame.

Transfer the dal or soup to a serving bowl. Garnish with chopped coriander and some more fresh black pepper if desired, and serve hot with Jeera Rice!

This Garlic Dal is a great way to fill yourself with some protein and fiber, and the beautiful blend of flavors makes it apt for a Lentil Soup recipe too!

Related Recipes:
Gujarati Dal
Mix-Vegetable & Coconut Milk Soup
Roasted Cauliflower & Bell-Peper Soup

Roasted Cauliflower and Bell Pepper Soup

I think the major reason people flock to the western coasts of California is the beautiful weather that we are blessed with. But looks like mother nature is playing games with this blessing that we have started taking for granted. It's been record lows this winter, and we have to turn on the heater every night! Well, not that I should complain a lot though, because a lot of my friends in the east coast have a way more hard time shovelling their driveways and uncovering their snow-clad cars in the morning, layered themselves in jerseys and overcoats. Anyways, one of the ways I think we can comfort ourselves against the cold is fuel our bodies with something hot, healthy and delicious. Yes, you guessed it right - Soups! Generally when we think about making soups, we go with chosen favorites like tomatoes, pumpkins, mushrooms, chicken or veggies in a creamy broth. But recently I came across a cauliflower soup recipe on Southern Living, and it caught my eye. I had also seen a tomato-bell-pepper soup on Coffee's blog, so I decided to combine the two and make this simple recipe for a rich, healthy and totally comforting Roasted Cauliflower and Bell Pepper Soup!! The best part is right from the time you start roasting the peppers in the oven, your kitchen is filled with a fragrant and soothing aroma. Combine that with cauliflower cooking in sauteed garlic and you have a winner:)

Ingredients
6 large red bell peppers
1 tbspn olive oil
2-3 cloves of garlic - minced
2 tspn salt (adjust to taste)
1/4 tspn cayenne or red chilli powder
1 medium-sized cauliflower - cut into florets
1 tbspn sugar
1 tbsp lemon juice (adjust to taste)
freshly ground pepper
fresh chives - chopped, for garnish
1 tspn cream - for garnish

Method
Turn on the oven with the broiler set to high. Arrange bell peppers skin side up on baking sheet. Broil, watching carefully, until skins are blackened, about 10 minutes. Remove peppers from oven and let them cool. Peel over a bowl to collect juices; set peppers and juices aside.

In a large pot over medium-high heat, heat olive oil on low flame. Add garlic, salt, and cayenne and cook for 2 mins. Add water and cauliflower. Bring to a boil, then lower heat to a simmer. Cover and cook for 20 mins. Add bell peppers with juices and cook, covered, until cauliflower is tender, say 10 more mins. Puree in batches in a blender and add sugar and salt as per your taste. Finally add in the lemon juice and freshly ground black pepper.

Serve the Roasted Bell-Pepper and Cauliflower soup while its hot, garnished with a drizzle of cream and some chives! I so enjoyed this soup last night, my legs folded under me on my couch, watching a series of my favorite show - "Friends"; I didn't even care that it was in the low 40's outside!(and yeah, that's chilly for California weather guys!!)

Green Pea and Mint Soup - Tastes as Good as it Looks!!

I had loads of mint leaves at home after I used barely some from the large bunch I bought at the Farmer's market, and as they don't stay fresh for a long time, I knew I had to put them to good use. I searched around for some simple soup recipes, and finally decided to try it for a delicious soup, combined with peas, just perfect for detoxifying the system and enjoying the warmth of the soup in this winter chill. I have to admit I was a bit hesitant in trying the soup, but what is a chef who doesn't experiment, so I took the leap of faith and jumped right in! The result, a beautiful green-colored Pea and Mint soup, flavored mildly with onion, garlic, fennel and black pepper, and a little bit of fresh cream adding a bit to the indulgence. It serves to be a very healthy and wholesome entree on cold winter nights, and definitely puts all that extra mint to good use!!

Ingredients
1 tbsp olive oil
1 small onion - chopped
3 garlic cloves - minced
1 tbsp fennel seeds powder - roasted (optional)
6 cups water
1 lb fresh peas - boiled
1 cup fresh mint - chopped
2 tbsp half and half
2 tbsp fresh cream - for garnish
Salt - to taste
Ground black pepper - to taste

Method
Heat the olive oil over moderate heat in a large saucepan. Add the onions and garlic and cook, stirring, for 7-10 minutes until they are soft. Then add the fennel powder

Add the water, chopped mint and the peas to the saucepan. Bring to a boil. Reduce the heat, add the half and half, and simmer for 15 minutes. Remove from the heat and allow to cool a little.

Now puree the soup in batches in a blender until smooth. Season with salt and freshly ground black pepper. Serve hot, garnished with mint and fresh cream or croutons and feel the goodness of the taste. The soup has a lovely color and is soothing both to the eyes and the soul! Do keep in mind though that we are talking more healthy, than tasty!:) This Green Peas and Mint Soup is indeed a nice way to load up yourself with plenty of antioxidants!

Related Recipes:
Veg Hot and Sour Soup
Restaurant-style Tomato Soup

Shiitake Mushroom and Bleu Cheese Crostini

I love entertaining friends at home, and that's why I cook appetizers more often, I guess! This Shiitake Mushroom Crostini, an italian first-course meal, similar to "bruschetta", is a perfect finger food at cocktail parties. The Shiitake mushrooms have a unique taste, and though you can replace this recipe with your choice of mushrooms, the former work better with the cream sauce, garlic and chives. The garlic and the bleu cheese are of course, the essence of this dish. I've used simple bread for the base, but you can even try the flavored ones that we get these days in stores and places like Panera Bread!

Ingredients
2 tbsp butter
2 cups fresh shiitake mushrooms - cleaned and chopped
2 cloves garlic - minced
4 tbsp chives - chopped
1/4 cup half and half cream
1/4 cup crumbled blue cheese
parmesan cheese - for garnish
salt and pepper - to taste
10-12 bread slices cut from baguette
Chopped fresh parsley

Method
Melt butter in a heavy large skillet over medium-high heat. Add all mushrooms and garlic and saute until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Season to taste with salt and pepper. Transfer mushroom topping to bowl. Mushroom topping can be made 1 day in advance too; just cover and refrigerate.

Preheat oven to 375 degrees F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Top each slice with a generous helping of the mushroom mixture. Lightly sprinkle parmesan cheese over top. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley and serve hot! (image credit: Whole Foods)

Contrary to the belief of some people, shiitake mushrooms are easier to cook and bake, and have more antioxidants than some of its peers. Enjoy this delicious Shiitake Mushroom Crostini as lovely appetizers as your next party food!

Related Recipes:
Traditional Italian Bruschetta
Mixed Green Salad with Homemade Bleu Cheese Dressing
Mushroom Ravioli in Saffron & Cream Sauce

Vegetarian Hot and Sour Soup - Chinese Soup, Indian Style

For anyone who loves soups, there is one name, besides the famous Tomato Soup, which would surely go into their favourites for its unique smell, taste and flavor, and that is undoubtedly, the Hot and Sour Soup. This soy-sauce based chinese soup has the right blend of sourness and chili, providing a spicy kick which is offset by a bit of sugar that the recipe demands, and also the use of veggies and spring onions. Made of simple ingredients, this soup does not take a lot of your time, and is great for people suffering from cold. The use of pepper and ginger help in controlling appetite, and the taste is just too good for your tongue and will continue to linger in your mind even after you have finished the entire bowl!! I have indianised the traditional chinese recipe a bit to suit my palette, but basically, feel free to use your choice of vegetables so it works best for you.

Ingredients
2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1-1/2 tbsp Soy Sauce
2 tbsp Vinegar
2 tbsp Capsicum - chopped
2 tbsp Spring Onions - chopped
2 tbsp Tomato Sauce
2 tbsp Carrots - chopped or grated
1/4 cup Cabbage - chopped finely
1/4 cup soft tofu or paneer - cut into small cubes (optional)
1 tsp Black Pepper Powder
1-1/2 tsp fresh grated Ginger
1/2 tsp Sugar
Salt to taste
4 cups Water

Method
Mix 4 cups of water, chili sauce, soy sauce, vinegar, sugar, salt, ginger and pepper powder and bring the mixture to a boil. Now add all the chopped vegetables into the soup, except tofu or paneer. Cook for a minute on medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick. Cook again for a few mins then remove from flame. Add the cubed tofu or paneer and transfer to a serving bowl.

Garnish with some more green onion and serve hot!! This spicy tongue-tingler Hot ans Sout chinese-style soup is on its way to Holler's edition of Spicy Soups event!

Tip: This soup should be prepared just before serving as it tastes best when fresh; you can prepare the stock and keep, but boil it again and add the veggies before serving it, else you won't enjoy the same taste! You can also throw in peas, baby corn or other veggies of your choice.

Roasted Pumpkin and Onion Bisque (Soup) - Thanksgiving Appetizer!

As we drift into longer and more chillier nights, and await the first snow, our tongues and minds crave for something hot, comforting and tantalizing. And with Thanksgiving round the corner, we are also looking for recipes that would fit the occasion. And this is one time of the year when you cannot ignore pumpkins, which are mainly cultivated in western hemisphere, and are commonly found in North America, Europe, Australia, New Zealand and India. Honestly, I haven't been a great fan of using this in my recipes, maybe because I haven't developed the taste for it. But 3 days ago I tried the pumpkin soup at my cafe and the flavor struck a chord. It was creamy, rich, a bit of sweet with a touch of onions and savored with italian herbs. And the mere look of the bisque was inviting and soothing at the same time. So I thought I have to share this with my other readers who might have shied away from pumpkin recipes just like me and would never realize how wonderful this recipe could be! The credit for this recipe goes to the chef at our cafe:) I promised a Vegetarian Thanksgiving Feast, and true to my words, here comes the first course on the menu, a warm and comforting Pumpkin and Onion Bisque (with a Vegan version) to serve your family and friends!

Ingredients
1 large pumpkin, skin removed, and cut into medium-sized pieces
1 yellow onion - chopped
3 cloves of garlic - mashed with the blade of a knife (do not chop)
1 tbsp fresh thyme - finely chopped (or use the dry packaged one found in stores)
2 tbsp extra virgin olive oil
salt and freshly ground black pepper - to taste
3 cups vegetable stock or water
3 tbsp dry white wine (optional, but it's the secret holiday ingredient!:))
1/2 to 1 tsp cardamom powder
1/2 tsp fennel powder (optional to your taste)
1 cup heavy cream

For a Vegan Recipe, substitute coconut Milk instead of heavy cream. You won't compromise on the taste. In fact, coconut adds a nice flavor to the soup!

Method
Preheat oven to 425°F. Toss the pumpkin, onions, garlic and thyme in olive oil so that it is evenly coated and spread the mixture onto a baking tray. Season with salt and pepper and roast for 20–30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large saucepot. Add the vegetable stock, wine and cardamom powder and simmer for 10 minutes. Now remove from flame and let it cool a little.

Puree the soup in a blender until smooth and transfer to another saucepan. When ready to serve, reheat on medium flame, bring back to a simmer, then add in the heavy cream and whisk well. Remove from heat and serve hot with a piece of your favorite bread on the side. You can even garnish with more cream or bread croutons! For a Thanksgiving Main Course, try the Vegetarian Lasagna with Noodles!

Tip: You can add more vegetables like celery and carrots. A dash of nutmeg, if you like the flavor, can also add a nice zing!

Italian Bruschetta - A perfect blend of tomatoes, onions and herbs on garlic-flavored bread!

Bruschetta is a traditional Italian appetizer or antipasti, as you see it listed in a menu in an Italian restaurant, and definitely my favorite! I love bruschetta, especially the one that they serve over at the CheeseCake factory. They bake a special bread which is more fluffy, like a pizza base; but the traditional bruschetta is supposed to have a hard italian crusty bread for a base, and is topped with tomatoes, garlic, and basil, in the least. I like my own version though, which also includes onions and parmesan cheese:) So here's my recipe for this tasty snack which is very simple and easy to make, and healthy too! Ooh! I still have the lovely smell of garlic and the tomatoes and herbs in my nose!!

Different people serve Bruschetta differently, but the key to making a good bruschetta is to use a good baguette and a good toaster-oven. You can bake your own french bread or use the ready-made ones from the supermarket. Try using fresh basil and fresh shredded parmesan for that extra flavor!

Ingredients
4 large ripe and juicy tomatoes
1 garlic clove, minced
1/2 cup onions - chopped finely
1/4 cup loosely packed fresh basil leaves - chopped
1 tbsp dry oregano flakes
Salt and freshly ground pepper to taste
1/2 cup shredded parmesan cheese (goat cheese or mozarella tastes great too)
1/3 cup extra-virgin olive oil
8 slices crusty Italian bread - cut 1/2-inch thick

Method
For the bread, take each slice and brush it with olive oil. Now take a garlic bulb and gently rub it over the bread slice evenly, then grill on the oven rack until golden on both sides (about 8-10 mins). Alternaely, you can mince the garlic and add it with olive oil and then apply the mixture to the bread.

Bring a large pot of water to a boil. Cut a cross on the top of the tomatoes and drop them into the boiling water. Cook until the skin of the tomatoes begins to split or peel, about 1 to 2 minutes.

Transfer the tomatoes to a bowl of ice water to cool, then roughly chop them up. Let them drain in a strainer over the kitchen sink to allow tomatoes to release all their juices (about 10-15 mins).

Put the strained tomatoes, garlic, chopped onions, oregano and chopped basil in a bowl. Season with salt and pepper. Add the olive oil and mix well.

Arrange the bread slices on a platter, then spoon a good amount of the tomato mixture onto each bread slice. Traditionally, bruschetta has no cheese, but as we are hard-core cheese-lovers, I had to sprinkle it with some Parmesan cheese. You can also experiment with goat cheese or mozarella, if you like.

Tip - This serves to be a perfect mid-day snack or an appetizer for a party. You can even add chopped green chillies to add a kick!

Serve the delicious Italian Bruschetta with a side dish of any seasonal salad, or some Fettucini Alfredo

Related Recipes:
Almond Pesto Fettucini
Chana-Masala Sandwich - Indian Bruschetta
Shiitake Mushroom & Bleu Cheese Crostini

Veg Tom-Kha Gai (Thai Soup)

We generally think of soups when we want to eat something healthy, or just need a tasty appetizer. And though Tomato soup has always been my favourite, another one that comes really close is the Tom-Kha Gai - a vegetarian Thai soup based in coconut milk that has Asian herbs and spices to impart a delicate tangy and spicy flavor. I'm sure people who've been to Thai restaurants must have tried this one; we always order a large family-size bowl of Tom-Kha Gai which forms a major part of my Thai meal:) This soup is easy to make, but it does use specific herbs so I'd advise you to plan for it and visit asian grocery stores (or even the asian foods section in supermarkets) to get all the ingredients in advance. But believe me, your efforts will surely pay off when you taste this delicious soup!

Ingredients
1 cup coconut milk
2 stalks of lemon grass (fresh or frozen)
1 cup vegetable stock (or water)
2 tbsp lime juice
4-5 Lime leaves (available in grocery stores, asian food section)
2-3 serrano chillies (or regular green chillies)
1 tsp sugar
3-4 slices of Galangal (you can use ginger as an alternative, but Galangal gives the best flavor, so try to buy it if you can )
1/4 cup cilantro- chopped
1/4 cup soft fresh tofu - cubed
7-8 pieces baby corn - cut in half
2-3 pieces broccoli (optional)
1/4 cup carrot - diced or shredded
3-4 button mushrooms (or any variety you like) - diced in small pieces

Method
Use only the bottom white part (about 6 inches of the stalk part) of Lemongrass and discard the woody grass part of it. With the flat side of a ladle or a butcher's knife, pound and mash the lemongrass so it releases the flavor. Cut into 2 inch segments.

Put the vegetable stock in a pot and bring to a boil. Toss the galangal, lemongrass, sugar, and lime leaves into it. Simmer for 5-7 mins till it gives out an aroma. Add the coconut milk and chillies, and simmer for another 5 minutes. Finally, add all the veggies, baby corn and mushrooms and cook till they are boiled and soft.

Turn off the heat, add lime juice and garnish with coriander leaves. Adjust salt and lemon to your taste. It should be flavorful and tasty, with lemongrass and coconut milk imparting the maximum flavor, followed by galangal, chillies, lime juice, sugar and coriander. Serve hot and let yourself be carried into the exotic flavor of the Asian Thai cuisine!!

This goes straight to Kalyn's Kitchen to add flavor to her 2-year anniversay WHB Event!!

Restaurant-Style Tomato Soup

If you open a menu in a restaurant and look under Soups and Appetizers, 9 times out of 10 you are bound to find an entry for Creamy Tomato Soup. This soup has by-far always outweighed its competitors, and though there are many new flavours of soup being offered, Tomato Soup continues to be a favourite! I'm sure everyone must have tried making this at home, but for those of you who crave to create a restaurant-style version, here's a Tomato Soup recipe that is bound to hit the nail! It has been tried, tested and adored in our family for quite some time now.

Ingredients
8-10 large fresh plump tomatoes - chopped in chunks
1/2 cup onions - chopped
5-6 garlic cloves - cut into pieces
2 bay leaves
5-6 cloves (lavang)
1 tsp black pepper powder
salt - to taste
2 tbsp sugar
5 tbsp whipping cream (or fresh cream)
2 tsp red chilli powder
2 tbsp butter
6-8 cups of water (according to your desired consistency)
mint or coriander leaves - for garnish
cream or shredded cheese - for garnish
croutons (for garnish)

Method
Take a huge crock-pot and add the butter to it. When it melts, add the chopped onions and garlic, alongwith the bay leaves, red chilli powder and cloves. Saute for about 1-2 mins. Then add the tomatoes and fill with water so that water just barely covers the mixture. Partially cover the pot and let the mixture boil till all the tomatoes are well-cooked and almost-mashed.

Now take the pot off the stove and allow to cool to room temperature. Add the mixture to a blender (do it in 2 parts if necessary, do not overload the blender) and puree it to form a thick and smooth paste. Now take the pot and a colander (a sieve with a little bigger pores) and pass the blended mixture through the colander and into the crockpot. Gently rub your fingers through the sieve so that only the thick juice is collected in the pot and the residue stays behind in th colander.

Now put the pot on low flame again, add the salt, black pepper powder and slowly add the cream, a little at a time. Keep stirring to prevent the mixture to stick to the bottom. Add water as necessary to attain desired consistency. Do not make it too liquid. The cream gives you the beautiful orangish-reddish color you see in the picture, so do not think of omitting this! Let it cook for another 8-10 mins so that the cream blends well with the tomatoes and you can smell the aroma of the spices.

Once done, serve in soup bowls. garnish with cheese or cream and chopped coriander or mint leaves. This restaurant-style Tomato Soup goes best with breadsticks or Grilled Cheese Toast!

Similar Recipes:
Veg Hot and Sour Soup
Green Peas and Mint Soup
Veg Tom-Kha Gai Thai Soup
Roasted Pumpkin-Onion Bisque

Vegetable Timbales (Tri-color Vegetable Cupcakes)

Timbales are actually shallow single-headed drums, much smaller than the regular drums, and resembling inverted cups. Yes, they are musical instruments, and if you are wondering why I am rambling about music on a food blog, it is because the recipe that I share with you today is "Vegetable Timbales" or "Tri-color Inverted Vegetable Cupcakes", as I like to call them. They are so named because of their distinct resemblance in shape to the Timbales instrument. In fact, it is an excellent Appetizer with a Soup, or goes perfectly well as a side dish too! This recipe is an inspiration from a similar one I saw on one of the Food Network shows. It is basically a boiled or baked dish, cooked with layered vegetables, and the colors and flavors found in this dish make it a worthy addition to your party platters!

The focus of this dish is more to its color and presentation, so choose colored vegetables to form the layers. The egg-yolks and cream give it a nice texture, firm yet soft and pliable. It can be steamed or baked, but I prefer the previous method as it's more close to the original recipe and also makes the timbales more fluffy.
Ingredients
1 cup carrots- shredded
1 cup peas - boiled and mashed
1 cup red capsicum - chopped finely
1/2 cup whipping cream
3 egg yolks
pinch of nutmeg
salt and black pepper - to taste

Method
Steam the carrots or boil them so they are fully cooked. Wash and boil the peas too and mash them. Chop the capsicums and keep aside. Now take a sauce pan and put 1 tsp olive oil and saute all the 3 vegetables separately. Saute them one after the other until fully cooked and stop when they start giving out a grilled-like aroma.

Now Puree each vegetable separately in a blender. For carrots, add 1/3 of the cream to make a smooth paste. Divide the remaining cream into 2 parts and add each portion to the capsicums and peas separately while blending.
Keep in 3 separate bowls.

Beat the egg yolks and add individually to each paste. Season each batch with salt, pepper and nutmeg powder.

Grease 2 muffin moulds; layer each mould with the 3 purees starting with the carrot, then peas and finally capsicum at the top. Cook these moulds in a double boiler with water coming half way up the sides of the moulds. Cook for a little more than an hour. You can also use a steam coooker without the whistle, but be careful not to overcook the timbales.

To serve, put a plate over each mould; turn it upside down and gently tap the mould to release the timbales. This works as a great appetizer for your parties or you could even Serve it with a salad or Tomato Soup !

Tip: I've used only 3 veggies here,but you can pick as many and whatever vegetables as you like to create more layers. Some suggestions would be spinach, watercress, potatoes and even cheese! You can even combine Cooked Rice as one of the layers!

Hot and Spicy Samosas - Heralding the first raindrops !!

What I love about cooking is that there is so much variety and experimentation to do, that you never get tired, and there's always a challenge to look forward to. Though I usually shy away from fried foods, there is one time when I absolutely feel eating something fried is justified! Yes, I'm talking about Rain!!(any Indian would know how we flocked over samosas and vada paavs or moms got busy making bhajiyas as soon as the first rain sets in!!) The two most well-received rain-time snacks are Bhajiyas and Samosas. Here is my recipe for some hot and spicy Vegetable Samosas, a sure hit ampng adults and kids. And they taste so good, you don't really need to wait for rain to enjoy them!!

Ingredients
For the Filling
4-5 large potatoes - boiled and mashed
1 cup peas - boiled
1/2 cup onions - chopped finely
3-4 tbsp coriander - chopped finely
2 tbsp cumin seeds
2-3 tsp each of turmeric powder, red chilli powder and garam masala
3 tsp salt
2-3 green chillies - chopped
1 tbsp garlic paste

For the Shell
5-6 cups all-purpose flour (maida)
2 tsp salt
3-4 tbsp oil
warm water for kneading the dough
Oil for frying

Method
For the filling, set a pan on medium heat and add the cumin seeds and grren chillies. Next add the garlic paste and onions and saute for a minute. Then add the remaining ingredients and mix well. Keep aside.

For the shell, mix the salt and flour together and add the oil to it. Mix well so that the entire flour is oiled and forms crumbles. Now knead the dough (not too thin or soft, just pliable enough) using warm water. This helps make the crust more crispier. Use very little water at a time so that you do not make the dough to watery.Cover with a wet cloth and leave aside for 10-15 mins.

Now take a small portion of dough, roll into a ball and use a rolling pin and some extra flour to form a large 5"x5" circular shaped puri. Cut into 2 semi-spheres using a knife. Fill 2 tbsp of the filling in the center of one portion, then roll the 2 sides/edges over the filling to form a triangle. use light oil and water mixture on the edges to seal them properly on all 3 sides and form a samosa. Make all the samosas in this way and refrigerate for 5 mins. Meanwhile, heat oil in a large pan. Drop 2 samosas in the frying pan at a time and fry on both sides at low-to-medium flame till they turn into a light golden color (about 2-3 mins). Do not over-fry. Remove and drain them on a tissue paper. You can reheat them in the microwave or oven if you want to savour them later.

Serve hot with Green Chutney or my classic Date-Tamarind-Raisin Chutney or even fresh Salsa!!

Tip: Fry your samosas over even medium heat and always re-heat them (fry again) before serving. This makes them extra-crispy! And of course, kneading the dough with warm water is also necessary to add crispiness.

Fruit and Cheese Appetizer Skewers

When you want a lavish party with appetizers, main course and desserts, yet you want to keep it as simple as possible, fruits and cheese are the best combinations for an appetizer. My husband made these for me once, and since then these simple Fruit and Cheese Sticks have become my favourites! With all the goodness of fruits, lots of anti-oxidants, vitamins, fiber and water content, as well as the proteins coming from the cheese , they are a perfect snack anytime of the day. Believe me, these tiny delights are so good you wouldn't be able to stop at one:)

Ingredients
1 pkt Monterey-Jack Cheese-cut into small cubes (you can choose any other cheese too)
seedless red/green grapes
small strawberries - cut into halves
kiwis (optional) - cut into small pieces
fresh pineapples - cut into cubes the size of the cheese cubes
Toothpicks or small wooden skewers

For Dipping Sauce
1 small pkt of JELL-O Vanilla Pudding
1 pkt flavored low-fat yogurt (strawberry or peach)

Method
Arrange 2 pieces of cheese cubes, grapes and strawberries on each toothpick.
Make the jello pudding as directed on the packet. Serve these beautiful and tasty fruit and cheese kababs with the flavored yoghurt and pudding as dipping sauces. This makes a great appetizer or a side dish with salads.

Tip: If you are not keen on the sweet dipping sauces, you can combine lemon juice, sugar, and some chaat masala and drizzle it on the fruits only (not cheese) before arranging the sticks and serve it as a sweet and sour treat!

Spicy Chilli Paneer

"Variety is the spice of life"- this shows how important spice is in anyone's life, so today we salute the ingredient which brings spice into our lives, literally. "Chillies" are available in various forms, shapes, sizes and colours, but the end result is always the same, something tasty and spicy. Today I share with you my recipe of Chilli Paneer. Its a favourite amongst elders and youngsters alike. With the succulent paneer (cottage cheese) coated and flavoured in soy sauce and green chillies, this dish is perfect to enjoy with rice or bread/parathas. And simple to cook, it takes not more than 15-20 mins!

Ingredients
1/2 slab of paneer - cut in small rectangular cubes
7-8 green chillies - slit half cross-sectional and cut in length
1/2 onion - diced into long thin strips
1/2 capsicum (bell peppers)- diced into thing strips
4-5 tbsp soy sauce
3 tbsp vegetable oil
2 tsp ginger - shredded
2 tsp garlic paste
1 tsp sugar
salt/black pepper - to taste
1 tsp ajinomoto (optional)

Method
Take a pan and heat the oil in it. Add the green chillies, and onions. Saute till they become golden brown.Then add the ginger, garlic paste, and capsicum and cook till all veggies are tender. Add soy sauce, salt, pepper and ajinomoto. Finally mix in the paneer cubes and cook everything together on medium flame for 8-10 mins. Do not add water!!

Remove from flame, garnish with more slit green chillies and chopped green onion leaves. Serve your Spicy and Tasty Chilli Paneer piping hot with plain or fried rice!!

Spicy Rice Bhajiyas (Fritters)

Rice is a very staple diet for people in any region, be it Asia, USA or Europe. The beauty of these grains is that they can be cooked and savoured in various forms. Eat it alone, or combine with other ingredients to make a delicious meal! Easy to cook, easy to eat, and equally easy to use the leftover rice to make something unique the next day! I wonder what we'd ever do if it were not for RICE!! Its the perfect saviour when you are in a hurry and need to cook something really fast. And that's exactly what motivated me to try this dish that I describe below: "Bhaat na Bhajiya" (local dialect) or Rice Fritters; tasty, simple and very filling. My husband and in-laws love this so much, they often ask me to make more rice during the day so that the leftover rice can be used to make these in the evening!!:)

Ingredients
2 cups Cooked rice
1/2 onion
1/2 capsicum
1/2 potato
1/2 cup Spinach or Methi (fenugreek) leaves
1/2 cup chickpea flour (besan)
1 1/4 cup yoghurt
1/2 tsp baking soda
2 tsp salt
2 tsp turmeric powder
2 tsp red chilly powder or 2-3 serrano chillies for more spice
Oil for frying

Method
Mix the cooked rice and the yoghurt and keep aside.

Now chop all the veggies and spinach or methi leaves into small pieces. Add these, the spices and the baking soda to the rice mixture and mix well. Slowly add the besan, 2 tsps at a time and mix to break the lumps and form a nice thick blend that can be held between your fingers without any of it dripping below. It should not drip, yet it should not be hard enough to be rolled into balls.

Now heat the oil in a wok. Drop a small amount of the mix into the oil. If it comes up instantaneously, your oil has reached the perfect required temperature.

Lower the flame a bit and gently drop small balls of the rice mixture into the wok with your hand. Be careful as to not lower your hands very close to the oil. The oil might splutter a little, so stay far from the stove. Now let these fritters be cooked till they are golden brown on all sides. Turn them over using a long-handled ladle.

Remove from oil and place on a tissue paper to soak excess oil. There, your delicious fritters are ready!! They can be excellent appetizers for your party. Serve them with the Green Cilantro Chutney, ketchup or any of your favourite dipping sauce!! It tastes great with Queso too, by the way:)

We just love these spicy and tasty bhajiyas, and hope you enjoy them too!

Grilled Veg Cheese Toast

I was really tired yesterday, and couldn't think of anything to cook. But I didn't even have enough energy to go out and eat. So here's what we had for dinner. Yes, Bread again, but colourful and tasty, and so very healthy!

Ingredients:

Bread slices, shredded carrots, shredded lettuce or cabbage, chopped spring onions, 2 green chillies finely chopped, tomato ketchup, shredded white and yellow cheese, butter, green chutney(optional), salt and black pepper to taste, 1 small tsp garlic paste (optional)

Method:
Add the garlic paste to the tomato ketchup. Arrange the bread slices on a baking dish (pizza dish for oven) and apply butter and a layer of green chutney and/or tomato ketchup on them. Then sprinkle all shredded veggies onto it, garnish with spring onions , green chillies and shredded cheese. Top it all with salt and black pepper. Preheat oven to 350 degrees for 10 mins. Now place the baking tray inside the oven and bake for 20 mins or until the cheese melts evenly. At this point, turn on the Broil setting on the oven and let the cheese turn golden brown.

Appealing to your eyes and taste buds, the veg grilled cheese toast is healthy and simple. Use a pizza cutter to cut the toast into 2 triangles. Arrange on a white plate which brings out all the vibrant colours and serve hot!!