Whole Wheat Khakra Nachos

By Chef Vicky Ratnani

From Health Mange More

Prep: 8 hours

Cook: 5 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

A healthy way to enjoy nachos with a tasty nutritious topping

Ingredients

Diet khakhras 2 to 3
Cottage cheese (paneer) 200 gms
Salt to taste
Red chilli paste 2 tbsps
Garam masala powder ½ tsp + for sprinkling
Oil 1 tsp
Medium onion 1
Lemon juice 1 tbsp
Kidney beans (rajma), boiled 1 cup
Medium tomato, chopped 1
Fresh coriander sprigs a few
Garlic cloves 5 to 6
Iceberg lettuce leaves for serving + or sprinkling
Hung yogurt for topping
Guacamole
Medium avocado 1
Lemon juice 1 tsp
Medium tomato, chopped ¼
Black peppercorns, crushed to taste
Spring onion bulbs, sliced 2
Salt to taste
Olive oil 1 tsp
Fresh oregano sprig 1
Fresh coriander sprig 1

Methods

Cut cottage cheese into 1 inch cubes and put in a bowl. Add salt, chilli paste and ¼ tsp garam masala powder and mix gently.
Heat oil in a non-stick pan. Add cottage cheese cubes and saute for 2 minutes, stirring constantly till they are golden brown all around.
Roughly chop onion and put into a blender jar. Add lemon juice, ¼ tsp garam masala powder, kidney beans, some chopped tomatoes, some fresh coriander sprigs and garlic and blend to a coarse mixture.
To make the guacamole, scoop out the flesh of the avocado and put into a mortar. Add lemon juice, tomato, crushed peppercorns, spring onion bulbs, salt, olive oil, oregano sprig and coriander sprigs and pound to a coarse mixture with a pestle.
Spread the kidney beans mixture on a serving platter and place some lettuce leaves on top. Place sautéed cottage cheese cubes, sprinkle remaining chopped tomatoes and some guacamole. Repeat the process till all are used up.
Break the khakras into large pieces and add. Top with hung yogurt, sprinkle some coriander leaves and garam masala powder and serve immediately.

Almond Crusted Chicken

Prep: 15 minutes

Cook: 15-20 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

Chicken

Include this delightful protein filled starter in your dinner menu and win the hearts of your loved ones. The crushed almond coating makes it crispier.

Serving Suggestion : Arrange them on a serving platter and serve them hot with a salad or a sauce of your choice. .

Tomatokeftedes

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

Tomatoes

Tomato fritters with mint make great starters

Serving Suggestion : Serve with cocktails or mocktails.

Jacket Potatoes with Cheese

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 25 minutes

Cook: 1 hour 25 minutes

Method: Moderate

Course: Starter

Type: Fusion

Key Ingredients:

Potatoes
Cheese

Treat your guests with these baked potato jackets oozing with cheese at your next party

Ingredients

Large potatoes, washed thoroughly but unpeeled 4
Oil 6 tsps
Medium onion, finely chopped 1
Green capsicum (hari shimla mirch), finely chopped ½ cup
Red capsicum (lal shimla mirch), finely chopped 1 cup
Milk 2 tbsps
Sour cream 2 tbsps
Processed cheese, grated 1½ cups
Butter 1 tbsp
Salt to taste

Methods

Preheat oven to 180 ºC.
Rub about 1 tsp of oil on each potato and pierce several times with a knife (so that it bakes completely). Sprinkle salt over them and place them in a greased baking dish. Place the dish in the preheated oven and bake for 1 hour.
Halve the baked potatoes without removing peel. Scoop out the pulp into a bowl without disturbing skin. Set the skins aside. Mash the potato pulp.
To make the stuffing, heat 2 tsps of oil in a non-stick pan, add onion, green capsicum and red capsicum and saute for 2-3 minutes or till soft.
Remove the pan from heat and add mashed potatoes, milk, sour cream and 1 cup grated cheese. Add butter and mix everything well.
Place the potato skins on a greased baking dish, put some stuffing mixture in each. Sprinkle salt and remaining grated cheese on top of each.
Bake in the preheated oven for 20 minutes and serve hot.