Spicy Potato Wedges

Ingredients:

3 Large potatoes

2 tbsp Cooking oil

2 tbsp Kashmiri Chilli powder

1/2 tsp Turmeric powder

1 tbsp Black pepper

1 tsp Crushed dried Italian herbs

11/2 tbsp Red Chilli flakes

salt to taste

Method:

• Dry roast the black pepper in a pan over low flame, cool and grind it coarsely.
• Wash, clean the potatoes and pat it dry with kitchen towel and cut it into thin even size wedges.
• Place the potatoes in a large bowl and sprinkle the chilli powder, turmeric powder and salt over the potatoes and mix well to combine everything.
• Then add the grounded pepper powder, Italian herbs and chilli flakes. Toss well to mix everything.
• Heat oil in a good non stick pan over medium heat to shallow fry the potato wedges. Once the wedges are crispy and browned, flip it over and fry on the other side also.
• Once done, drain to a paper towel.
• Serve the spicy potato wedges with tomato ketchup or garlic mayonnaise.

Falafel

Ingredients:

1 cup kabuli chana 

1 cup onion (chopped)

1 tbsp Garlic (chopped)

1/4 cup Fresh Parsley (chopped)

1/4 cup Coriander leaves (chopped)

1/2 tsp Freshly ground black pepper

1/2 tsp Baking powder

Oil for deep frying

Salt to taste

For roasting and grinding:

1/2 tbsp Coriander seeds

1/2 tbsp Fennel seeds

1/2 tbsp Cumin seeds

3 Dry chillies (Deseeded)

Method:

• Soak the chana in tap water for 8 hours or overnight. In the morning, drain and rinse the chana and pat dry with kitchen towel. Keep aside.  
• Heat a dry small pan in a medium low flame and roast the dry chillies, coriander, fennel and cumin seeds till it is fragrant. Switch off the stove.
• Cool the roasted content and grind it to a coarse powder in a dry grinder. Keep aside.
• Now place the chana in a food processor and grind it till it is coarse.
• Then add the rest of the ingredients (including the grinded powder) except oil and whiz it till all the contents are coarsely chopped and well mixed together.
• Check and adjust the seasoning accordingly. Transfer the content to a big bowl.
• Now heat oil in deep pan for frying. 
• when the oil is hot, make small lime size balls out of the grounded content and fry them till they are golden brown and crisp. 
• Drain them on kitchen towel to drain off the excess oil.
• Serve the falafels hot with pita bread and garlic mayo.

Grilled Vegetable Kebabs

Ingredients:

25 bamboo skewers

3 tomatoes (Deseeded and cut into 8 quarters)

1 Green capsicum (Deseeded and cut into big squares)

1 Red capsicum (Deseeded and cut into big squares)

1 Orange capsicum (Deseeded and cut into big squares)

2 Red onions (Cut into 8 quarters)

2 potatoes (Cut into 8 quarters)

For Marinade:

Juice of 2 lemon

3 tbsp Extra Virgin Olive Oil

5 clove garlic (Finely Chopped)

1 tsp garam masala

1/2 tsp turmeric powder

1 tsp curry powder

1 tsp coriander powder

1 tsp cumin Powder

1 tsp freshly ground black pepper

salt to taste

Method:

• Soak the bamboo skewers in water for about 30 minutes.
• Boil the potatoes in salted water till 3/4 done.
• Drain into a large colander and rinse with cold water until no longer warm.
• Combine all the ingredients for the marinade in a glass bowl.
• Marinade the vegetable in a large bowl and refrigerate for an hour.
• Remove vegetables from the fridge, skewer and place on the grill/BBQ.
• Cook for about 3 minutes each side, basting constantly with the leftover marinade.
• Remove and serve immediately.

Asparagus Bacon Roll

Ingredients:

30 baby asparagus

5 slices of streaky bacon

2 tsp freshly grounded black pepper

Method:

• Trim the asparagus and blanch it in salted boiled water for 2 or 3 mins. Don't over blanch the asparagus as it will cook slightly more with the bacon.
• Divide the asparagus into 5 bundles and roll the bacon slices over each bundle so as to tightly wrap it.
• Heat a non stick pan on low flame and add the asparagus rolls to the pan. Remember not to add any oil to the pan as bacon will release some fat during cooking.
• Sprinkle the freshly ground pepper on the rolls and brown them evenly on all sides.
• It can be served on its own as an appetizer or as a side dish to a meal.

Garlic Bread

Ingredients:

1 loaf of Baguette or French bread

1/2 cup unsalted butter (softened)

5 cloves of garlic (Finely chopped/minced)

1 tbsp of freshly chopped parsley or 1 tsp dried oregano

Method:

• Cut the baguette into thick slices.
• Mix the butter, garlic and herbs in a separate bowl.
• Spread the butter mixture on the bread thinly.
• Preheat the oven to 350°F and bake the bread slices for 5 mins or till the slices are crispy and golden brown.
• Alternatively, the bread slices can be placed over a hot BBQ or grill till butter melts and the slices becomes crispy.
• Serve hot with tomato ketchup.