Gujrati food in Diwali recipes

Cheese on crackers

Cheese spread - 1 box

Milk - 50ml (for consistency)

Finely chopped capsicum - 1

Tabasco - to taste

Pepper - to taste

Salt - to taste

Monaco biscuits - 2 packs

Mix first six ingredients well. Chill for an hour. Spread a teaspoonful on each of the biscuits and serve. Or serve as a dip with crackers.

Salsa dip with tortilla chips

Tomatoes - 3

Chopped spring

onions - 2

Salt - to taste

Pepper - to taste

Sugar - 1/2 tsp

Tabasco - to taste

Boil tomatoes in very little water. Peel the skins and run it in a mixer. Put the pulp on low flame. Mix in the other ingredients. Serve with tortilla chips.

Snappy sausages

Pork sausages - 200g (cut into rings)

Finely chopped tomatoes - 2tbsp

Chopped chillies - to taste

Regular slim cheese - 2 slices

Olive oil - 1 tbsp

Tomato sauce - to taste

Heat a tablespoon of olive oil in a pan. Add tomatoes and stir. Add sausages and stir. Add a few chopped birds’ eye chillies, a touch of tomato sauce to counter the chillies and stir. Add two slices of regular slim cheese and let it melt into the sausage. Your starter is ready before the first drink is over.

Courtesy: Kalyan Karmakar

Zucchini Bruschetta

1 large zucchini, diced into small cubes

1 tbsp extra virgin olive oil

2 cloves of garlic, very finely chopped

Few sprigs of thyme, leaves removed

1 baguette, sliced

3-4 tbsp olive oil or melted butter to brush on the bread

Parmesan cheese, to serve On a medium flame, heat a pan and add olive oil and garlic followed by thyme. Add the zucchini when the oil gets fragrant. Cook for 2-3 minutes until slightly browned in spots. Do not cook for too long, else it might get too soft and mushy. Transfer to a bowl and set aside. In the meantime, brush the sliced baguette with a little olive oil or butter and toast it in a hot cast iron skillet or a ridged pan until crisp on both sides. Lay it on a platter. Spoon the zucchini over the toasted bread and grate some parmesan cheese over it. Dig in!

Courtesy: Shaheen Peerbhai

Food Snob

Fugu

Ever seen those fishes which puff up when they sense danger? They look cute, right? The blowfish or fugu is considered a delicacy in Japan. But eat this fish at your own risk. Many organs of the Fugu are poisonous and should not be eaten. A chef must be trained and granted a special license to serve this fish. But the fish is a long-standing delicacy in Japan where it is consumed in large amounts, albeit cautiously. In fact there’s even an old expression which says, “Fugu wa kuitashii, inochi wa oshishii (I want to eat fugu, but I don’t want to die).”It’s believed that the most poisonous fugu, Tora-fugu, is also the most delicious. Now why are we not surprised!

Make your own momo

Ingredients:

Minced chicken, 500gm, Ajinomoto, a pinch, Salt, to taste, Stems of spring onions, 2, chopped, Onion, 1, chopped, Ginger paste, 2tsp, Flour, 500g,Luck, lots of itPreparation: Mince chicken; prepare filling by adding a pinch of ajinomoto, salt, chopped stem of spring onions, chopped onions, ginger paste to the minced meat and mixing them.Prepare dough by adding gradually water to the flour and kneading it. Using a rolling pin, make small circular shapes to put the filling inPutting the filling in is the trickiest part. Try to make either crescent shapes or bun-like shapes. If you are a first-timer (or second or third-timer), chances are you will get it wrong. Try nevertheless.Steam the to-be-momos for 30 minutes.After 30 minutes, pray and open the tray.