Preparation tme 1 hour

Cooking time 10 minutes

Ingredients:

1. 1 cup mushrooms
2. 1 cup babycorn
3. 1 cup yoghurt
4. 1 tsp green chilly paste
5. 1 tsp garlic paste
6. 1/2 tsp ginger paste
7. 1 tsp chilly powder
8. 1 tsp turmeric powder
9. 1 tsp chaat powder
10. salt to taste
11. 4 roomali rotis
12. mint and corriander chutney
13. 1 onion, thinly sliced
14. 1 tbsp chaat masala

Method:

In a bowl add the first 10 ingredients and marinate for an hour. Once done pre heat your oven to 180 degrees C / heat griddle and roast the mushrooms and babycorn with the marinate. Once slightly dry and golden remove from the oven/griddle. On a pan heat the roomali roti and generously apply the chutney, place the mushrooms and baby corn in the centre, top with onions. Sprnkle with chaat masla and roll. Serve hot with chutney.

Preparation time 15 minutes

Cooking time 40 minutes

Ingredients:

For flour:

1. 1 cup rice, uncooked
2. 1/4 cup split white lentil (urad dal), uncooked
3. 2 tbsp split bengal gram (channa dal), uncooked
4. 2 tbsp curd/yogurt
5. 2 cups warm water

For cake:

1. 1 cup finely chopped vegetables like carrots, french beans, green peas
2. 1/2 cup grated bottle gourd (optional)
3. 1  tsp ginger paste
4. 1 tsp green chilly pate
5. 1 tsp turmeric powder
6. 1 tsp red chilly powder
7. 1/2 tsp soda bi crab
8. 1/2 tsp sugar
9. 2 tbsp warm oil
10. salt to taste

For tempering:

1. 1 tsp mustard seeds
2. 1 tsp cumin seeds
3. 1 tsp sesame seeds
4. 2 kashmiri chilies
5. 1 tsp asafoetida
6. 4-5 curry leaves
7. 2 tsp oil

For garnish:

1. 1 tsp finely chopped fresh corriander

Directions:

For flour grind the 2 lentils and rice coarsely. Add the curd and warm water and let stand for fermentation in a warm place for 4 hours. Once done add all the cake ingredients and whisk well with a spoon. Next grease a baking pan and add the mixture. Next temper the mixture. For tempering heat oil and add all the tempering ingredients to it. Make sure nothing burns or your tempering will taste bitter. After the tempering mixture is heated add it on the cake batter. Now bake this tempered cake mixture in an 180 degrees C  for about 40 minutes or until the top turns golden. Cut into slices like cake garnish with corriander and  serve hot with mint corriander chutney.

Preparation time 5 minutes

Cooking time 40 minutes

Ingredients:

1. 1 and 1/3 cup all purpose flour
2. 2 tbsp olive oil
3. 2 tsp dry yest
4. 1 tbsp oil
5. 1/2 cup water
6. 1 tsp thyme
7. 1 tsp rosemary
8. 1 tsp oregano
9. 1 tsp pepper
10. 2 cloves of garlic, minced
11. 5-6 sum dried tomatoes
12. 1/2 cup parmesan cheese
13. salt to taste

Directions:

Mix all ingredients in a bowl and knead into a soft dough. Put this dough in a greased bowl and let rise for half an hour. Transfer in a baking tray and bake for about 30 minutes or until golden brown at 230degrees C. Serve warm with dips.

Preparation time 10 minutes

Cooking time 10 minutes

Ingredients:

1. 1/2 cup mushrooms, finely chopped
2. 1/2 cup broccoli, finely chopped
3. 1 onion, finely chopped
4. 4-5 cloves of garlic, minced
5. salt and pepper to taste
6. 1 tsp butter
7. 1tbsp cheese
8. french baguette, cut into thick slice
9. olive oil

Directions:

In a wok heat butter and saute onions in it. Add minced garlic and saute. Next add mushrooms and broccoli. Season with salt and pepper and saute until the mixture is dry. Next add cheese and mix well and set aside. Apply some olive oil in slices of french baguette. Spoon the mushroom broccoli mixture and bake the crostinis for 5 minutes or until golden brown at 180 degrees C. Serve hot.

Preparation time 10 minutes

Cooking time 20 minutes

Ingredients:

1. 1/2 cup cottage cheese (Paneer), crumbled
2. 1/3 cup spring omions, finely chopped
3. 1/4 cup olives, finely chopped
4. 1 tbsp olive oil
5. 1 tsp balsamic vinegar
6. 2 cloves of garlic, minced
7. 1 tsp chilly flakes
8. salt to taste
9. french baguette, cut into thick slices
10. olive oil

Directions:

In a bowl mix all the ingredients. Apply olive oil to the baguette slices and spoon the mixture on each slice. Bake in the oven at 180 degrees C for 10 minutes or until the bread turns golden brown.

Preparation time 10 minutes

Cooking time 10 minutes

Ingredients:

1. 1/2 cup zucchin, finely chopped
2. 5 baby carrots or 2 big carrots, cut in pieces
3. 2 cloves of garlic
4. 1 tbsp olive oil
5. 1 tbsp lemon juice
6. 1/2 tsp turmeric powder
7. 1 tbsp honey
8. 1/2 tsp roasted ground cumin powder
9. 1 tsp chilly powder
10. salt to taste
11. french baguette, cut into thick slices
12. olive oil

Directions:

Brush olive oil on the baguette slices and bake them at 180 degrees C for about 5-7 minutes, until golden brown. In a blender add all the ingredients except zucchini. Blend until smooth.  Transfer in a bowl and add the chopped zucchini. Spoon on the toasted baguettes and serve immediately.

Preparation time 10 minutes

Cooking time 30 minutes

Ingredients:

1. 10 1/4 inch slices of eggplant
2. 1 tsp  turmeric powder
3. 1 tsp chilly powder
4. 1 tbsp maharashtrian garam masala
5. 1 cup rice flour
6. oil to shallow fry
7. salt to taste

Directions:

Place the eggplant slices in a flat plate, sprinkle salt, chilly powder, turmeric powder and maharashtrian garam masala. Let stand for 20 minutes. Once done dab the spiced eggplant slice on both sides in rice flour. Heat a shallow pan and place the floued slices on the pan. Add a tablespoon of oil.  Let cook until one side is done. Flip to the other side and let cook until both sides are crispy. Serve hot with rice and Sol Kadhi or any other goan curry. This dish can be eaten as a side dish by itself also.

Preparation time 20 minutes

Cooking time 30 minutes

Ingredients:

1. 3 medium sized potatoes, diced into bite sized pieces
2. 1 medium onion, finely chopped
3. 3-4 cloves of garlic, minced
4. Green chillies – 2-3 (cut finely)
5. 1  medium bell pepper, cur into thick strips
6. 1/2 cup fresh corriander leaves, finely chopped
7. 1 tbsp olive oil
8. 1 teaspoon lemon juice
9. salt and pepper to taste
10. oil for frying the potatoes

Directions:

Heat oil and fry the diced potatoes  like french fries until crisp. Once golden remove on a tissue papaer to absorb the excess oil. After all the potatoes are fried heat olive oil in a wok. Add onions garilc, bell pepper and  green chillies and saute for a minute. Once done add the potatoes, season with salt pepper and lemon juice. Add half od the corriander and toss well.  Transfer in a serving platter and garnish with the remaining corriander. Serve immediately.

Preparation time 1 hour

Cooking time 20 minutes

Ingredients

500 grams Paneer (cottage cheese)

2 medium size bell peppers, diced in 1 inch pieces

2 tomatoes, diced in 1 inch pieces

2 onions, diced in 1 inch pieces

1 cup hung crud (yoghurt)

1 tsp minced garlic

1/2 tsp minced ginger

1 tsp minced green chilles

1 tsp garam masala

1 tsp red chilly powder

1 tsp turmeric powder

1 tsp lemon juice

1 tbsp chaat masala

salt to taste

Wooden Skewers

Directions

In a bowl add the hung curd, minced garlic, minced ginger, minced chillies, garam masala, chilly powder, turmeric powder, lemon juice and salt. Mix well. Add the paneer, bell peppers, tomatoes ad onions to this marinade. Let marinade for an hour. After an hour heat your griller and thread the marinated cottage cheese and vegetables on the wodden skewers. You can start with bell pepper, followed by a piece of paneer, follwed by a piece of tomato, followed by a piece of panner and lastly by a piece of onion. Grill the tikkas for about 10 minutes in your griller or until the sides become slightly brown. Take care that they dont burn. If you dont have a griller you can use a flat non stick pan. You can either saute them on the pan without threading the paneer and vegetables on the skewers or you can tharead them and saute. When done sprinkle chaat masala generously.  Serve hot with chutney and sliced onions.

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Preparation time 10 minutes

Cooking time 5 minutes

Ingredients

1. 1/2 cup sliced black olives
2. 1/2 cup sliced green olives
3. 1/2 cup cheddar cheese
4. cocktail tarts, canapes or crackers

Direction

In a bowl add the olives and cheese  and mix. Spoon this mixture and add in cocktail tarts, canapes or crackers and serve.