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Bite-Size
Pepperoni Pizza
4 English Muffins
8 oz Pizza Sauce
½ c Onions, finely chopped
8 green Pepper Rings
-- quartered 8 rings
16 sl Pepperoni; cut in half
1 c Mozzarella Cheese, shredded
-- (reduced-calorie)
Split the muffins in half and toast them in the toaster. Spread the
pizza sauce on both halves of the muffins. Top with the onions. Cut
each muffin half into four pieces.
Place the eight muffin pieces in a circle around the edge of a paper
plate (four plates will be used). Lay one-quarter section of the green
pepper on top of each muffin piece. Place one-half slice of the pepperoni
on top of each muffin piece. Top evenly with the mozzarella cheese.
Place each plate, uncovered, in the microwave, and cook on HIGH for
1 minute; rotate each plate one-half turn after 30 seconds.
Bengal
canapés
Ingredients
8 slices of bread
1 tb of butter
4 oz of chopped ham
½ cup of grated cheddar cheese
mango chutney
Grated parmesan cheese
Paprika to taste
Method
Make toasted bread croutons: Using a small glass, cut 2-inch rounds
out of slices of bread (you'll get about two per slice). Lightly toast
both sides of bread. Heat butter, ham and cheese together. Spread on
toasted bread croutons. Top with a dab of mango chutney and grated Parmesan
cheese. Brown slightly under broiler. Sprinkle with a little paprika
and serve hot.
Note: If you make your own French bread, make a loaf smaller in diameter.
Freeze, then slice frozen to crouton thickness or thinner. Makes for
better base.
Dhaniya
Chicken
Ingredients
1 lb boneless chicken breast (cut into 1 inch cubes)
2 bunches of cilantro
6 pods of garlic
4 green chillies (vary according to level of spiciness desired)
2 tbsp thick curd or plain yogurt
4 tbsp butter
1/2 tsp of cumin
2 cardamom
2 cloves
1 small cinnamon piece
8-10 cashew pieces
Salt to taste
Method
For the marinade, grind garlic pods, coriander leaves and green chillies
to a fine paste. To the ground paste add curd and mix well. Marinate
the chicken pieces in this marinade for 30-45 minutes. Heat butter in
a saucepan, when butter is hot add jeera, cardamom, cinnamon, cloves
and the cashew pieces and fry well. Add the marinated chicken and fry
for sometime.
Add ¼ th cup of water and salt to taste. Cover the pan and cook
on slow-medium heat until chicken is well done and the gravy thickens.
Remove the pan from the stove and garnish with boiled eggs cut length-wise.
Serve hot with rice.
Chickpea
Casserole
Ingredients
½ tbsp oil
2 large onions, sliced
3 garlic cloves, minced
3 cups cooked garbanzo beans (chick peas)
6 large tomatoes, peeled and diced
2 tbsp ground cumin
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon pepper
¼ cup fresh coriander, chopped
Method
In a non-stick skillet, sauté onions and garlic in oil for about
3 minutes; add the cooked garbanzos, tomatoes, cumin, oregano, salt,
and pepper. Cook over medium heat for 20 minutes stirring frequently.
Add the coriander and serve.
This dish is very nice when served on a bed of rice.
Andhra
mutton curry
A most sought after meat dish for the carnivores in Andhra is Mamsam
(mutton) pulusu, a traditional Andhra meat curry. A very simple recipe
with very few basic ingredients. The meat pieces are cooked in a ginger-garlic-green
chilli-onion base, spiced with only red chilli powder and then simmered
in tamarind, the most important ingredient that exquisitely enhances
the flavor and takes it to another level. The appetizing aroma as the
mutton pieces simmer in the flavorful alliance of spice and tamarind
is simply irresistible and addictive. This classic all-time favorite
Indian meat recipe is a perfect accompaniment to rice.
Mamsam Pulusu Recipe
Preparation: 40 mts
Serves 5-6 persons
Ingredients
1 kg mutton, washed and drained
¼ tsp turmeric pwd
¾ tbsp red chilli pwd (adjust)
Large lemon sized tamarind, extract pulp
Salt to taste
1 ½ tbsps oil
Make a coarse paste
3 medium sized onions
3 green chillis
10-12 garlic flakes
1 1/2? ginger piece
Method
Heat oil in a heavy bottomed vessel. Add the ground onion paste and
stir fry for 5-6 mts. Add the washed mutton pieces and combine well.
Cook for 8-10 mts or till oil separates.
Add turmeric powder and chilli powder and stir. Cook for 2 mts. Add
2 cups water and salt and cook till the meat is three-fourth cooked.
(You can use a pressure cooker)
Add the extracted tamarind pulp, along with a cup of water and combine
well. Let the mutton pieces simmer in this tamarind base for 20-25 mts
or till the meat is cooked and you get the desired gravy consistency.
Add salt as per your taste. Garnish with coriander leaves.
Serve hot with white rice.
Capsicum
Pachadi Recipe
Ingredients
3 big capsicums, washed and cubed
8-10 green chillis, chop into big pieces (adjust)
2-3 tbsps tamarind paste (adjust)
1 large onion, finely sliced
For seasoning
1 tsp mustard seeds
1/2 tsp cumin seeds (optional)
1 tbsp split black gram dal (urad dal/minapappu)
1/2 tbsp channa dal (senaga pappu)- optional
1-2 dry red chilies
big pinch asafetida/hing
a few fresh curry leaves
1 tbsp oil
Method
Heat two tsp oil in a cooking vessel, add green chillies and fry on
medium heat for 4-5 mts, stirring it constantly. Remove from pan and
cool. In the same pan, add the capsicum pieces and stir-fry on medium
heat for 3 mts. Remove and cool. Once cool, grind the sauted green chillies,
capsicum and tamarind paste to a coarse paste. Keep aside. Add the remaining
oil to the cooking vessel, add mustard seeds and let them pop, add cumin
seeds and dal. Let the dal turn red, add curry leaves and dry red chillies.
Add the asafoetida and stir fry for a few seconds. Add the sliced onions
and fry for 4 mts or till they turn transparent. Add the ground capsicum-green
chilli paste to the sautéed onions and stir fry for at least
15-18 mts on low to medium flame. Add salt and combine. Ensure that
the capsicum-green chilli paste is thoroughly fried in oil. This pachadi
stays fresh for a few days if stored in the refrigerator.
Serve with hot rice and a dollop of ghee.
Prep & Cooking: 30-35 mts
Serves 7-8 persons
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