Tzatziki! a Greek appetiser

Tzatziki

Cucumber & garlic dip
Tzatziki! it's a popular Greek appetiser.Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled vegetables. It's served on the side with warm pita bread triangles or just plain old salted potato chips.

Ingredients:
3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup low fat yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill

Preparation:
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
Garnish with a spring of fresh dill just before serving.

Appetiser

Cucumber & garlic dip

Tzatziki! it's a popular Greek appetiser.Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled vegetables. It's served on the side with warm pita bread triangles or just plain old salted potato chips.

Ingredients:

3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup low fat yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill

Preparation:
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
Garnish with a sprig of fresh dill just before

GREEK FEAST

GREEK SALAD
Crunchy cucumber & peppers tossed with tangy olives & tomatoes and cheese.

Serves 4

Red, green & yellow bell peppers, diced 40g
Tomato, diced 30g
Onion, diced 15g
Cucumber, diced 35g
Feta cheese (in case of unavailability use cottage cheese) 40g
Olive oil 20ml
Lemon juice 1tbsp
Oregano 2 tsp
Salt & pepper to taste
Black olives 30g
Lettuce leaves 60g

Put the diced vegetables & cheese in bowl.
Whisk the olive oil, lemon juice & seasoning together. Add to the bowl with the vegetables. Add olives & lightly toss everything together.
Arrange lettuce on a platter & top it with the tossed salad. Serve fresh


STUFFED ZUCCHINI
Fresh zucchini stuffed with herb and tomato rice.

Serves 4

Zucchini slices, cut 2inches thick 12
Long grain rice, cooked 50g
Onions chopped 100g
Tomatoes chopped 200g
Mint chopped 10g
Parsley chopped 25g
Green pepper chopped 1
Olive oil 3 tbsp
Lemon juice 1 tbsp
Salt& pepper to taste
Vegetable stock 200ml

Scoop out the insides of zucchini and set aside.
Mix all the remaining ingredients except vegetable stock together.
Stuff zucchini pieces with the mixture and place in a deep baking pan. Pour the vegetable stock in to it.
Cover the pan with the silver foil & bake for 45 minutes at 250c
Check to make sure it’s done & serve hot.

New "it" snack

HONEY SPROUTS SALAD

Healthy, delicious & flavoured with exotic dressings, sprouts have come a long way. Sprouts are a great source of antioxidants, vitamins and fibre.

Chick pea sprouts 1.5 cup
Green lentil sprouts 1 cup
Fresh tofu diced 1.5 cup
Lettuce – small bunch

DRESSING
Honey 1 tbsp
Sesame oil 1 tsp
Vinegar 1 tbsp
Olive oil 1 tbsp
Salt to taste

HONEY CHILLI TOAST
Bread slice 1
Honey 1 tbsp
Chilli flakes a pinch
Chopped garlic 1 tbsp

METHOD
Hand plucked lettuce into small pieces
Prepare dressing by mixing all ingredients, keep chilled.
Toast bread on both sides. Apply honey and chopped garlic, sprinkle chilli flakes and then grill until crisp. Keep aside hot.
Mix sprouts, lettuce and fresh tofu.
Gently mix with dressing.
Serve chilled with hot honey chilli crispy toast.

SWISS ROLLS

VEGETABLE SWISS ROLLS

Originally, Swiss roll is a type of sweet sponge cake roll; I named this recipie the same because of its similarity with end shape

Serves 10
Bread slices w/o crust 10
Processed cheese (grated) 1 tin
Mushroom chopped 1 pkt
Green chillies chopped 3-4
Coriander leaves chopped 1 tbsp
L’ll salt to taste
Mix cheese, mushrooms, green chillies, coriander leaves & salt together.
Wet a bread slice, flat it with rolling pin.
Spread 2 tsps of cheese mixture on it, roll the bread & paste the sides with water.
Deep fry it till golden.
Cut the roll into small circular slices.
Repeat the same with all slices.

multi-nutrient snacks

CORN – MOONG SPROUT BALLS

Ingredients

Moong sprouts 1 cup
Boiled corn 1 cup
Ginger chilli paste 1 tsp
Pepper corns 5-10
Raw banana (boiled & mashed) 1
Mint leaves chopped 2 tsp
Salt to taste
Soda bicarb or baking powder a pinch
Oil for frying

Grind sprouts and corn one by one then mix them.
Add all other ingredients. Mix it & shape into small balls.
Heat oil & fry the balls till golden.

juz appetizer or full meal...?

CHILLI PANEER BUNS

Serves 6

Processed cheese grated 1pkt
Cottage cheese cubed 100 gm
Onion chopped 1
Capsicum chopped 1
Tomato sauce 1 tbsp
Tomato puree 2 tbsp
Salt & pepper to taste
Vinegar & soya sauce 1 tsp each
Plain flour to dust only
Burger buns 6
Oil for frying

Heat 1 tsp of oil. Add tomato puree, tomato sauce salt & pepper for few minutes. Keep aside.
Scoop out enough from buns to make big hollow for stuffing.
Marinate cottage cheese with vinegar, soya sauce, salt & pepper for 15-20 minutes.
After that dust flour on cottage cheese and deep fry it.
Apply 1 tsp topping in hollow of bun. Put fried cottage cheese, processed cheese follow by onion, capsicum and again processed cheese.
Repeat it with other buns also.
Bake it till cheese melts.