This is a very easy snack and my family’s favourite. I had crackers with me but toasted bread also works well. I made the creamy white layer by beating hung curd with a whisk and added salt and white pepper powder. I chopped an onion, a tomato and coriander leaves for the topping. I had two types of caviar : red and black. I layered the crackers with hung curd, topped it with caviar and chopped veggies. It tastes heavenly.
In these rationing and trying days, my pantry gives me the pleasure of my lifetime. I found some crabmeat in my freezer and I had fresh bread with me.
And here was the heavenly combination that I made earlier and had made wraps and canapes also. Actually speaking, this is just a filling or can work as a dip with nachos or fries.
Makes 10 sandwiches
1/2 a cup of crabmeat
2 tbsps of mayonnaise
2 tbsps of cream cheese
Few sprigs of herb of your choice. I used finely chopped coriander leaves.
1/2 of an onion finely chopped
1/4 of a tomato (seeds removed) finely chopped
1/2 if a spring onion green chopped
1 tsp each of mustard sauce, tomato sauce, any hot sauce
A squirt of wasabi paste (optional)
1/4 tsp of black pepper powder
Salt to taste
1 tsp of olive oil.
Combine all the ingredients except onion, tomatoes, spring onion green and olive oil.
Mix it well and keep it aside.
Take olive oil in a small shallow pan and once hot, add onion and fry till translucent. Then add tomatoes and saute. Now add spring onion greens and turn off the flame.
Add this to the mixture in the bowl. Mix well and store it in a box. Use it when required. Spread it on a slice of bread and cover it with another slice.
Or let a dollop of it sit on a cracker or canape. This looks very decorative as a snack on a platter.
Or spread it on a tortilla and make a wrap. Let your imagination run wild.
This recipe is one of my favourites. When it comes to beetroot, people especially children don’t seem to like it. But the preparation I am sharing with you now, is one of the best tasting vegetarian food ever. This is also offered to Gods in temples in South of India. I have added a few things of my choice in this recipe.
2 beetroots (peeled and grated)
1 green chilli chopped very fine
2 tbsps of freshly grated coconut
1 tbsp of oil
1/2 a tsp of mustard seeds
1 tbsp of mixed pulses like chana dal, split urad dal and tur dal
A pinch of asafoetida
2 cloves of garlic peeled and finely chopped
Salt to taste.
Take a shallow pan with lid and put it on the flame.
Add oil and once hot, add mustard seeds. Let them crackle and then add asfoetida and chopped garlic.
Now add the mixed dals and then add grated beetroot. Saute and now cover and cook for ten minutes on low heat. Don’t add water.
After 10 minutes remove the lid and mix everything and now add grated coconut and green chillies.
Mix everything well and let it cook uncovered for a few more minutes. You can add red chilli powder if you want it hot because beetroot tends to tender a sweet taste which is why it isy not like by many.
This is usually served with plain rice. If there are leftovers, this can be used as an excellent colourful dip or raita when combined with hung curd or thick creamy yogurt.