Around two weeks back I had a Ladies party at home. The menu was inspired by a blog called Mirch masala
Mocktails: 2 cups Cranberry nectar, 1 cup orange juice and 2 cups Sprite
Appetizer: Hariyali marbles and Paneertikka stuffed bread.
Main Course: Stuffed peppers, Falafel, Hummus, Pita Bread, Tabbouleh salad.
Dessert: Waffles with nutella chocolate and chip chocolate icecream.
Stuffed Peppers:
(As i had not taken photographs I have taken these photos from the blog Mirch masala)
8 Bell peppers, two of each color, halved
2 onion, chopped
4 garlic cloves, minced
2 cup cooked long grain rice
12-14 leaves of mint, chopped
a handful of parsley, chopped
1/2 cup raisins
6-8 tbsp olive oil
1/4 cup cheese
salt and fresh ground black pepper
1 cup chickpeas, washed and soaked overnight and drained
juice of one lemon
3 garlic coves, crushed
3 tbsp olive oil + more for drizzling
6-8 oz tahini paste (one cup sesame seeds roasted and ground with olive oil)
1/2 tsp pepper + more for sprinkling
salt and pepper
Falafel Pockets (from Nita Mehta)
8 Pita breads or 8 pizza bases
21/2 cups kabuli channa
2 onions - finely chopped
1-2 tsp garlic- finely chopped
2 tsp green coriander - finely chopped
1/2 tsp dhania powder
1/2 tsp jeera powder
1 tsp salt
1 tsp soda bicarb (mitha soda)
oil for frying
1/2 cup bread crumbs
some onion rings sprinkled with chat masala
hummus
1. Soak channas for 6-8 hrs. Drain and grind in a grinder to a paste.
2. Add finely chopped onions, garlic, coriander leaves, dhania powder, jeera powder, salt, and soda-bi-carb. Mix very well.
3. Keep the mixture for 4-5 hours or overnight in the fridge.
4. Make round patties about 11/2" in diameter, roll in bread crumbs.
5. Heat oil and fry (kebabs), 1 to 2 at a time, on medium heat till golden brown. Keep aside.
6. Cut the pita bread or pizza base into 2 pieces.
7. Open a piece with a knife from the cut side, going almost to the curved edge, keeping the base joint from the edges, such that you get a pocket.
8. Heat a pan on fire. Saute these pieces till light golden on both sides.
9. With the help of a knife, open to form a pocket, spread some hummus inside the pocket. Throw some onions sprinkled with chat masala inside the pockets. Push 2-3 hot falafel tikkis in it. Warm on a hot tawa for 1-2 minutes. Serve hot with hummus.
Tabbouleh Salad
1 cup bulgur wheat
1/2 tsp salt
1 1/2 cups water
1 cucumber, diced
4 oz can, black olives
1 cup heirloom grape tomatoes
a bunch of green onions, chopped (substituted by onions and capsicum)
1/2 lemon, squeezed
a bunch of fresh parsley, chopped
salt and pepper to taste
Mocktails: 2 cups Cranberry nectar, 1 cup orange juice and 2 cups Sprite
Appetizer: Hariyali marbles and Paneertikka stuffed bread.
Main Course: Stuffed peppers, Falafel, Hummus, Pita Bread, Tabbouleh salad.
Dessert: Waffles with nutella chocolate and chip chocolate icecream.
Stuffed Peppers:
(As i had not taken photographs I have taken these photos from the blog Mirch masala)
8 Bell peppers, two of each color, halved
2 onion, chopped
4 garlic cloves, minced
2 cup cooked long grain rice
12-14 leaves of mint, chopped
a handful of parsley, chopped
1/2 cup raisins
6-8 tbsp olive oil
1/4 cup cheese
salt and fresh ground black pepper
Preheat the oven to 375F. Scoop out the seeds from the peppers and brush them with olive oil and bake for 15-20 mins. Heat some olive oil in a sauté pan and sauté the onions and garlic for a few minutes. Add the rice, mint, parsley, raisins, salt and pepper and remove from heat. Mix well and keep aside. Take the peppers out of the oven and fill them with this mixture. Top with pieces of cheese. Drizzle with some olive oil and return to the oven and bake for 20 mins or so.
Hummus1 cup chickpeas, washed and soaked overnight and drained
juice of one lemon
3 garlic coves, crushed
3 tbsp olive oil + more for drizzling
6-8 oz tahini paste (one cup sesame seeds roasted and ground with olive oil)
1/2 tsp pepper + more for sprinkling
salt and pepper
Process all ingredients in a food processor, scraping down the sides. Season with the pepper and olive oil and serve as a dip or with falafel in pita pockets.
Falafel Pockets (from Nita Mehta)
8 Pita breads or 8 pizza bases
21/2 cups kabuli channa
2 onions - finely chopped
1-2 tsp garlic- finely chopped
2 tsp green coriander - finely chopped
1/2 tsp dhania powder
1/2 tsp jeera powder
1 tsp salt
1 tsp soda bicarb (mitha soda)
oil for frying
1/2 cup bread crumbs
some onion rings sprinkled with chat masala
hummus
1. Soak channas for 6-8 hrs. Drain and grind in a grinder to a paste.
2. Add finely chopped onions, garlic, coriander leaves, dhania powder, jeera powder, salt, and soda-bi-carb. Mix very well.
3. Keep the mixture for 4-5 hours or overnight in the fridge.
4. Make round patties about 11/2" in diameter, roll in bread crumbs.
5. Heat oil and fry (kebabs), 1 to 2 at a time, on medium heat till golden brown. Keep aside.
6. Cut the pita bread or pizza base into 2 pieces.
7. Open a piece with a knife from the cut side, going almost to the curved edge, keeping the base joint from the edges, such that you get a pocket.
8. Heat a pan on fire. Saute these pieces till light golden on both sides.
9. With the help of a knife, open to form a pocket, spread some hummus inside the pocket. Throw some onions sprinkled with chat masala inside the pockets. Push 2-3 hot falafel tikkis in it. Warm on a hot tawa for 1-2 minutes. Serve hot with hummus.
Tabbouleh Salad
1 cup bulgur wheat
1/2 tsp salt
1 1/2 cups water
1 cucumber, diced
4 oz can, black olives
1 cup heirloom grape tomatoes
a bunch of green onions, chopped (substituted by onions and capsicum)
1/2 lemon, squeezed
a bunch of fresh parsley, chopped
salt and pepper to taste
Place the water, salt and bulgur in a sauce pan and bring to a boil. Reduce, cover and cook till tender. Mix the rest of the ingredients with the cooked bulgur and chill for a few hours, if required or serve warm.
