> Appetizers & Snacks Archive

2February 12, 2013
Tomatoes and cheese hearts for your Valentine

” Where there is love there is life ” — Gandhi VALENTINES DAY SPECIAL RECIPES DAY 2 It is movie time now ! and I know popcorn are just irreplaceable, but give these little cuties a chance to win your heart. The classic flavour of tomatoes and cheese rolled up in a flaky crust is just waiting to melt in your mouth, and if you love bacon, then go ahead and decked up these cute little hearts with bits of bacon…
6February 1, 2013
Guilt free crispy fish fingers with your choice of dips

Have you found anything more addictive than this, the finger licking goodness packed naturally with omega 3 ? Will you share your portion with anyone even if that person happens to be your better half ? Certainly not me, and whenever I bake these fish fingers it quickly get vanished, sometimes even I didn’t get the chance to taste one. Is it fair enough ? But who am I to complain ? Few years back even I used to do the same…
11January 17, 2013
Post Sankranti mung dal er pithe – savory coconut stuffed yellow lentil shells

Sankranti is not just one day celebration for us Bengali, but it is week-long celebration specially when it comes to relish those extravagant spread of pithe-puli . So today I am going to share with you very special family recipe and my favourite one too. For festivals like Sankranti every Bengali earnestly waited for three things, a good coconut, that elusive date palm jaggery and freshly harvested rice. And with just three ingredients an array of delicious spread is prepared that they relish not for…
9May 1, 2012
Paneer reshmi seekh kebab for your barbecue nights

Can’t believe its Tuesday already !!! I had no idea how Monday slipped quietly and another day comes knocking at the door. Mondays are very deceptive and they arrived …. lets not discussed about it. Instead lets talk about my new venture in kebab, did I say new ? yes because this time I am talking about vegetarian kebab…wait what is that ? Isn’t kebab are supposed to be of meat and meat only and that’s the reason they are christened like that. I am not…
21April 16, 2012
Bacon wrapped jalapeno and cheese appetizer

I never thought that one day I will end up as a food blogger (very obvious and general statement), cooking and eating were always different genre for me, but down the years when the two world collides and seamlessly merged into one, I am here sharing my thoughts on food …. food …. and food only. And it would be ironical enough to say that I never had this temperament for cooking, I was never a child prodigy in cooking unlike my…
$“Weekends are a bit like rainbows; they look good from a distance but disappear when you get up close to them. ” by John Shirley. And how true it is, weekends allures us from a distance promising so many colorful things, and once we get close to it, the days swiftly passed by and within fraction of second, Monday comes knocking at the door. For me weekends strictly means eating out, shopping, mall hopping or a long drive on country...$ 13March 13, 2012
Spice crusted paneer tikka in green sauce / chutney – a different approach

“Weekends are a bit like rainbows; they look good from a distance but disappear when you get up close to them. ” by John Shirley. And how true it is, weekends allures us from a distance promising so many colorful things, and once we get close to it, the days swiftly passed by and within fraction of second, Monday comes knocking at the door. For me weekends strictly means eating out, shopping, mall hopping or a long drive on country…
24November 26, 2011
bruschetta with pesto and sundried tomato

Sandwiches or bread slices are excellent and quick way to make some yummy appetizer or snacks and all you need is just few minutes to prepare an appetizing platter. For accompanying the afternoon tea snacks or for your book club, bruschetta are great way to fill up your guest, it is easy and universally popular and can be literally topped with anything under the sun, just run your imagination wild. In Italy, where it is originated bruschetta is a popular…
24November 25, 2011
baked tofu triangles with crunchy peanuts and sesame

Tofu is something which I am very fond of, because of its versatility, its ease of preparation and extremely friendly nature, it easily mingle with any dish and adds texture to any kind of dish. Tofu has no flavor or taste as such but it readily absorbs the flavor and taste of the dish in which it is being used. In one of my visit to Bangkok, I had these silken tofu dunked in some fruity flavoured syrup and I…
18November 24, 2011
apple pecan cigar rolls

“Surely the apple is the noblest of fruits.” — Henry David Thoreau, Wild Apples The best apples for baking always has that tart and sweet taste and they do not break down as they cook. Macintosh being one of my favorite, other variety like gala apples are also good but Macintosh get cooked very easily. As I was planning to have some quick snacks which can be prepared in a jiffy, and should taste good, I thought of wrapping the…
18November 23, 2011
stuffed chillies with roasted eggplants and olives – mediterranean style

I have this penchant for hot and spicy foods, so it is natural that I have affiliation towards chilies, I admire them in all sizes, colors, flavors and taste. And the thing which I loves about them most is that they can be a great appetizer. Feeling the heat already ? Well, not before you tried this delectable Indian curry of chillies which we fondly called mirchi ka salan or curried chillies. The red, yellow, orange and shades of green,…
26October 20, 2011
bharwan mirch or stuffed chilli pepper appetizer

The other day I bought some chilli peppers, they were sitting prettily in a wicker basket at the counter of local grocery shop, waiting to be picked up by the people like me who has some strange fascination for chilies. It was kept as an assorted chilies, some are turning red while others are having various shades of green, some are pablano, Italian sweet chilli or jalapeno and some are tiny with red and pinkish hues, quiet unknown for me….
19August 30, 2011
zucchini fritters / fries

Whoa !!! what a weekend that was…two days of incessant rains…stormy winds cyclone – ing at more than 100 mph, uprooted trees, electric cables and poles…dismantled roofs…lurching us in the darkness for more than 36 hours…with frequent power outages…business closed…no foods…survived only on cold sandwiches…a hardboard landed on the bonnet of car like a flying saucer did a permanent damage to the car’s windshield as we were returning from the local grocery store and left me shrieked in fear…some of the…
18August 15, 2011
imperfect samosas for monsoon medley

Saffronstreaks wishes its readers a very happy Independence Day and on this beautiful day, what is better than the plate of piping hot samosas to celebrate such a ocassion. If food has that power to bind the people, then I believe samosas has that unique and divine power. It is being loved by every one, from rich to poor, across all the religion, caste and creed, on street foods to gourmet tables, it is everywhere with endless possibilities of fillings that never fails to bring smiles…
18August 4, 2011
hot and spicy chicken wings with barbecue sauce

How many times it happens to you that you want to dish out a recipe and you run out of a specific ingredient in your pantry, most of the times ??, never or sometimes ?? Well, I am not in a habit of keeping a well-stuffed pantry because many a times it happens that the un-opened bottle of sauce got expired (specially those which has very short shelf life) and it heads straight to the bin ! Waste !!! Waste !!! and more Waste…
14July 29, 2011
grilled shrimp with thousand island dressing

If you love sea foods or a seafood fanatic like me, then you are bound to love shrimps / prawns, both are same except few genetic differences but when you are going to cook them, it hardly matters. Seafood are enjoyed best when they are live (as in crabs) or fresh, so it is better to cook them in the same day, but if you are using the frozen ones, then thaw them and rinse them in lukewarm salted water to get…
27March 15, 2011
mochar chop – banana blossom appetizer

Banana blossom or mocha (in Bengali an East Indian language) holds a special stature in Bengali cuisine, and consider as very adventurous and gastronomically exciting. I was never a huge fan of banana blossom or mocha as we love to call it in my growing up years though we had some banana plants in our backyard, but in recent years I developed a strong fascination for it. As I was holding the banana blossom in my hand, gently removing the…
3February 7, 2011
shami kebab

Shami kabab or kebab was introduced to India by the Mughals and later it becomes synonymous with the Awadhi cuisine. It is also known as Syrian kabab. Ingredients: Minced meat (lamb): 600g Bengal gram (channa dal): 150gm Garlic cloves: 5-6 Ginger (chopped): 1tsp Cumin seeds: 1tsp Cloves: 3-4 Cinnamon: 1″stick Cardamom: 5-6 Black peppercorns: 4-5 Onions (finely chopped): 2tbsp Green chilies (finely chopped): 1tsp Coriander leaves (finely chopped): 1tsp Egg (whipped): 1 Oil for shallow frying Salt to taste Method to…
2February 3, 2011
hara bhara kabab

kebab literally means fried or grilled meat dishes, and on a winter night when the freshly roasted kabab just out of the tandoor made their way into the dining table, it filled the atmosphere with its exotic aromas. Hara bhara kabab or the green filled kabab is a vegetarian twist to this ever-loving meaty delicacy, and this recipe uses healthy and fresh spinach, green peas, cilantro all of which imparts a green color to the kabab and filled with mashed…
3January 30, 2011
crackling spinach

Couple of years ago I was introduced to this strange but amazing dish at Mainland China. It was a Diwali night and we went there for a family dinner. Outside the night sky was glittering with fireworks and it filled the atmosphere with joyous and festivity . It was already 10 pm in the night and we were patiently waiting for the dinner to arrive and just then, the manager informed us that the waiter spoiled the dish he was…
1October 13, 2010
mochar pakora – banana blossom fritters

…durga puja special recipe… mochar pakora or banana blossom fritters Ingredients: Flower of Banana (or Mocha): One For the batter: All purpose flour: 1 tbsp Gram flour: 2 tbsp Salt : 1tsp Poppy seed paste: 2 tsp Cumin powder: 1/2 tsp Red chilli powder: 1/2 tsp Sugar to taste Oil for deep frying Method to Prepare: Mix all the ingredients need to prepare batter with little water, it should have a coating consistency. For this you need the innermost conical part…
1October 13, 2010
koraishutir kochuri and aloo dum

…durga puja special recipes… Maha Shasti te mochar chop, koraishutir kochuri ar aloo dum On a winter morning when the mist still lingers in the sky and the sun is playing hide and seek, you sniff something fresh, sweet and spicy in the air coming straight out of your kitchen…yes you can not be wrong ! Its koraishutir kochuri for the breakfast…yummm… and certainly if you see someone buying lots of green peas in a winter morning bazar then definitely…
8April 13, 2010
fish kabiraji cutlet

…poila baisakh special recipe… …fish kabiraji cutlet or fish cutlets in lacy egg net… Fish cutlets in kabiraji style meaning fried fish in egg net. This recipe is the result of British influence on the Bengali cuisine and the word kabiraji has probably the origin in ‘coverage’ as the cutlets are covered in a lacy egg net. Years back I had these kabiraji cutlets somewhere near the college street crossing in Kolkata (do not remember the name of the eatery)…
0April 5, 2010
dhokla

…dhokla the great Indian Snack… Still grabbing the same old boring sandwiches when feel hungry at 4 pm in the evening? Thinking about the options you have? Well, dhokla will surely rescue you from such a situation. Dhokla belongs to Gujaratis but loved by everyone. A healthy vegetarian Indian snack which is low on calories too. These can be stored in an air tight container and refrigerate for a week or so. Dhokla is primarily made with chickpeas flour or…