Potato Wedges are easy to make and it is a wonderful appetizer for any parties. I made these for the Superbowl Party and it was a hit. I am a huge fan of Buffalo Wild Wings’ Potato Wedges with the buffalo sauce. That’s the inspiration for making this dish. All you need is potatoes and some regular ingredients from your pantry. Throw everything together and bake. It is as easy as you think. Wedges are ready. I have also given a recipe for a quick dip for the wedges. Check it out.

© Nithu for Spicy Tasty, 2012. | Permalink | 2 comments | Add to del.icio.us
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Kale and Cheese Puff Pastry makes a wonderful appetizer. You can also have it for breakfast with a glass of orange juice. This is easy to make and you can substitute the Swiss cheese with Gruyere cheese or any other similar tasting cheese. And I have used kale here. You can also try spinach or any other leafy vegetable of your choice. Try this for this holiday season and let me know how it turns out.

Preparation time: 45 minutes

No. of servings: 12 pieces

Method of Preparation:

1. Thaw your puff pastry sheet for an hour.
2. Heat oil in a pan, add chopped garlic, chopped kale, sprinkle some salt and cook till it shrinks and the raw smell goes off.
3. Preheat oven to 400°F.
4. Mix parmesan with a little salt and all the spices. Mix it with cooked kale.
5. Once puff pastry is thawed, spread it on a floured surface and roll it out a bit.
6. Grease a baking sheet with cooking spray or butter and place the rolled pastry.
7. Now brush it with dijon mustard leaving an inch around the edges.
8. Sprinkle the kale mixture and some cheese on top. Sprinkle some olive oil and brush the edges with egg wash.
9. Spread the other sheet on floured surface and roll it out and cover the pastry sheet with kale and cheese.
10. Cut three large slits and brush the top with some egg wash and refrigerate it for 20 minutes.
11. Trim the edges if required and bake it for 20 to 25 minutes until it puffs up and becomes nice golden brown.
12. Remove from the oven and let it cool and cut it into 12 pieces or if you want it bite size, you can cut it into small squares. Serve hot or warm.

© Nithu for Spicy Tasty, 2011. | Permalink | 9 comments | Add to del.icio.us
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These thumbprint cookies are the super hit of this vacation. Everyone loved this cookie and the nuts and jam made them extra tasty. Here goes the recipe for this Thumbprint cookies.

Time of Preparation : 40 minutes
No of Cookies : 20

1. In a bowl mix the butter and sugar using hand mixer until fluffy.
2. Add the egg yolk and vanilla extract and beat well with the hand mixer.
3. Keep the egg white aside.
4. Add the all purpose flour and salt little by little and beat until it is combined.
5. Refrigerate for one hour and roll them to equal sized balls around 1 inch.
6. Beat the egg white until fluffy. Dip the balls in egg white and roll them over the dried walnuts.
7. Press the roll on the top using the thumb and fill them with 1/3 tsp of jam.
8. Line a baking sheet with parchment paper.
9. Preheat the oven to 350 F and place the balls in the baking tray in the center of the oven for 15 to 18 minutes or until golden brown.
10. Let it cool completely and store them after an hour.

Note:

• We can use nuts of any choice. Dry roast them in oven for 10 minutes and crush them to pieces.
• In the same way we can use jam of any choice.

© arthi for Spicy Tasty, 2011. | Permalink | 7 comments | Add to del.icio.us
Post tags: Baking, snacks

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I recently saw this recipe in a TV show and fallen in love with this recipe. Super easy and it tastes soo good and yummy too. Never tried potato gratins before so I wanna try it this time for thanksgiving and it came out really good. My family members loved it. If you are looking for easy and quick appetizers, this is one of them.

This will make a perfect Thanksgiving appetizer. Let me know if you try this recipe.

Preparation Time : 45 minutes
No Of Servings: 6-7

Method Of Preparation:

1. Preheat Oven to 400 degrees.
2. Grease the muffin pan with butter.
3. Now thinly slice the potatoes. Place 2 slices in each muffin cup.
4. Season it with salt and pepper.
5. Add all the potatoes and season each slices until cups are filled.
6. Now pour 1 tbsp of heavy cream over each.
7. Bake until Potatoes are golden brown and tender when pierced with fork.
8. Bake them for 30 -35 minutes. After that Flip the muffin pan in a baking sheet or a flat plate to serve.

© admin for Spicy Tasty, 2011. | Permalink | 9 comments | Add to del.icio.us
Post tags: appetizers, Baking

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If you have a  sweet tooth try this recipe you will love it.
Prepration Time : 30 minutes
No of servings : 7-8

Method Of Preparation:

1. First to prepare jaggery syrup boil water in a pan and add jaggery to it. Bring to boil and simmer for 10 minutes. After that remove from heat and let it cool. No need for thicker consistency.
2. Now roast the coconut pieces in ghee until they turn golden brown. Keep this aside.
3. If you are using rice flour roast it  in medium heat for 5 minutes if not skip this step.
4. Blend the bananas into smooth paste. Add the jaggery mixture to the banana blend and pulse it again till it get mixed well.
5. Now take the maida or rice flour in a bowl and add the banana jaggery mix to this and combine well without any lumps.
6. After that add roasted coconut, cardamom powder and mix well.
7. The consistency should be loose not to thick. And you can increase your sweet level according to your taste.
8. Now heat the pancake pan/ paniyara chatti and add oil or ghee into it.
9. And pour the batter with a cashew inside of it in the pancake pan. The batter should be 3/4th full in each mould.
10. Turn on other side to evenly cooked. Remove from heat once its done or till it gets golden brown.
11. Serve it hot.
12. And if you don’t have pancake pan just deep fry spoonful of batter in oil.  (when you do this make sure the consistency should be little thick)

© admin for Spicy Tasty, 2011. | Permalink | 3 comments | Add to del.icio.us
Post tags: appetizers, breakfast, Breakfast Menu, festival-snacks

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Oatmeal Raisin Cookie is my favorite among cookies. This recipe makes chewy, soft  cookies filled with oats, raisins and walnuts. This makes a healthy breakfast or a perfect snack in the evening with tea. Kids will love it. You can make the batter in advance and refrigerate it for a few days and can prepare the cookies whenever you want. Make these cookies for this Thanksgiving and enjoy.

Preparation time: 25 minutes

No. of servings: 22 cookies

1. Preheat oven to 350°F.
2. Line two large baking sheet with parchment paper or grease the sheet with butter or cooking spray.
3. Keep all the ingredients ready on your counter.
4. In a mixing bowl, add butter and beat it using a hand mixer until creamy. If you have a stand mixer, you can use that.
5. Add sugar and scrape the sides and beat for about a couple of minutes until mixed well.
6. Add one large egg and vanilla essence and beat until smooth.
7. In a separate bowl, add a cup of all purpose flour, baking soda, cinnamon and salt. Mix well and add it to the sugar mixture and mix well using the hand mixer.
8. Now add oats, chopped walnut and raisins. Beat it until everything is mixed well.
9. Remove the mixer and mix well using a rubber spatula.
10. Scoop the cookie mix using a quarter size measuring cup or using an ice cream scoop and place it on the baking sheet.
11. Leave enough space between cookies since it spreads while baking. Press the cookies a little bit.
12. Bake for 10 to 12 minutes.
13. Remove when cookies start browning. Cookies will be soft and wet.
14. The result will be chewy and yummy cookies.
15. Store it in an air tight container.

© Nithu for Spicy Tasty, 2011. | Permalink | 5 comments | Add to del.icio.us
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Thanksgiving is here on us. I am sure everyone is planning for get togethers and potlucks. We are planning on bringing you a variety of recipes that you can make for this special occasion. I am going to start witha  very easy to make yet an awesome appetizer- Goat Cheese Spread.

If you are looking for an easy to make yet scrumptious appetizer for your Thanksgiving table here is a perfect one for you. Enjoy this recipe.

Preparation Time : 15 minutes
No of servings : 10-20

Ingredients:

• Goat Cheese : 4 0unce (1)
• Parsely : 2 tbsp
• Chives : 1 tbsp
• Pepper powder : 1/4 tsp
• Crackers : 20

Method Of Preparation :

1. In a food processor, pulse the cheese, parsley, chives, and 1/4 teaspoon pepper until creamy or you can just pulse this mixture in a blender.
2. Refrigerator it and use it upto a week.
3. Serve it with the crackers.

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Today I made Nithu’s Mint Chutney and I had it with papad. Suddenly this masala papad came into my mind. In India wherever restaurants I go, I will order this papad. If you need to make a very quick and easy snack, this is the one. Here is the recipe for Masala Papad.

Time of Preparation : 5 minutes
Spice level : 3

Ingredients:

1. Microwave the papad for 1 minute.
2. Mix chopped onion, tomatoes, coriander leaves and green chillies.
3. Spread the mint chutney over the papad and spread the mixture on top of it.
4. Sprinkle the chaat masala and salt.
5. Add few drops of llemon.
6. Serve immediately.

Note:

• Since I have used masala papad the spice is enough. If you use ordinary papad, sprinkle some red chilly powder.
• Generally they wont add mint chutney. I had some left over chutney. so I added that which gave extra flavor.
• If you dont like onions you can reduce the quantity.

© arthi for Spicy Tasty, 2011. | Permalink | 9 comments | Add to del.icio.us
Post tags: appetizers

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Karasev is simply and tasty savory. This is slightly different from other diwali snacks because we use the pepper for spice in Karasev. Definitely everyone will love this crispy savory .

Time of Preparation : 30 minutes
Spice level : 3

Ingredients:

• Besan flour / Chickpea flour – 1 cup
• Rice flour – 1 cup
• Black pepper (freshly ground) – 1 tsp
• Salt – to taste
• Butter – 3 tbsp
• Oil – for frying

Method of Preparation:

1. Mix all the ingredients to a stiff dough.
2. Heat oil in a pan and coat the murukku presser with oil.
3. Fill the murukku presser (with 3 holes which we use for thenkuzhal murukku) with the dough and press directly into the oil.
4. Fry till they become golden brown.
5. Let it cool and store it in airtight container.

Note:

• Acutually there is a karasev plate which has little bigger holes.
• It will be little more thicker. But we can make karasev with murukku presser too.

© arthi for Spicy Tasty, 2011. | Permalink | One comment | Add to del.icio.us
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Spicy Boondi is another simple savory which we make for Diwali. In India we generally make so many sweets and savories and we will give to all our friends and relatives. For this Diwali I am trying to do the same here and we are happy to share them through Spicy Tasty.

Time of Preparation : 30 minutes

Ingredients:

• Chickpea flour / Besan flour – 1 cup
• Red chilli powder – 1 tsp
• Salt – to taste
• Oil – for frying
• Peanuts – 1/4 cup
• Broken Cashews – 3 tbsp
• Curry leaves – a few

Method of Preparation:

1. Mix besan flour, red chilli powder, salt and water little by little so that there are no lumps.
2. The mixture should be little thinner than the dosa batter consistency.
3. Meanwhile heat oil in a wide vessel.
4. Pour the batter over a perforated ladle (ladle with small holes) or boondi laddle and rub it with another ladle.
5. They will drop inside in small round shape boondi.
6. Fry till they become golden color and drain them using another perforated ladle.
7. Fry the cashew nuts and peanuts and roast the curry leaves.
8. Mix them with the boondi.
9. Let it cool and store them in an airtight container.

Note:

• To make really Spicy Boondi, sprinkle red chilli powder and salt after the boondi mixture is ready instead of adding it in the batter.
• Mix well by shaking inside the airtight container.

© arthi for Spicy Tasty, 2011. | Permalink | 4 comments | Add to del.icio.us
Post tags: festival-snacks, fried, snacks, Soups

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