Snack time & Appetizers

Snacks, appetizers etc.

Steamed Stuffed Chicken Sheekh

Chef's Name: 
Munira Taher Kaydawala
  • 1/2 kg minced chicken,
  • 3 medium onion,
  • 3 slices bread,
  • 1 1/2 teaspoon green masala (paste of ginger, garlic, green chillies)
  • 2 tablespoon besan (chic pea flour)
  • Salt to taste
  • 1/2 teaspoon white pepper
  • 1 teaspoon oil


  • 1/2 cup finely chopped spinach
  • 1/2 cup finely chopped coriander leaves
  • 1/2 cup grated carrot
  • 1/4 cup kasturi methi
  • 1 teaspoon white pepper
  • 1 cup grated cheese
  • Salt to taste
  • Butter paper for wrapping
Preparation Time: 
4 hour including marination time
Preparation Method: 
  1. Grate onions and remove the water
  2. Soak the bread in water for 2-3 minutes and remove water
  3. In a bowl put chicken, bread, onion, green masala, besan, white pepper, oil and salt to taste
  4. Marinate for 3 - 4 hours
  5. In a separate bowl mix all the ingredients of the stuffing and keep aside
  6. Divide the chicken and stuffing mixture in 20 - 25 parts
  7. Cut the butter paper in approx 9" by 7" pieces and grease with butter
  8. Take one part of chicken and stuff it with one part of stuffing to make a sheekh shape (cylindrical)
  9. Roll the sheekh in butter paper
  10. Steam the sheekh in double boiler
  11. Serve the steamed sheekh with Schezwan sauce.


Chef's Name: 
Bhajnee flour
3 cups
to taste
Turmeric powder
1/2 teaspoon
Onion , finely chopped
1 medium
Olive oil
2 teaspoons + to shallow fry
Preparation Time: 
20-25 minutes
Preparation Method: 

Mix salt, turmeric powder, onion and two teaspoons of olive oil with bhajnee flour. Add water as required, a little at a time and form into a soft dough. Divide dough in to eight equal portions. Flatten each portion, on a moist banana leaf or a thick polythene sheet, into quarter inch thick discs of four to five inches diameter. Make a hole in the center of each thalipeeth. Heat a tawa (griddle), spoon a little oil and transfer thalipeeth carefully onto the tawa. Spoon a little oil on the sides of thalipeeth and cook on low heat for one minute. Turn the thalipeeth and cook the other side for one minute or till crisp and golden brown. Serve hot with yogurt


Chef's Name: 
Refined flour (maida)
1 1/2 cups
a pinch
Pure ghee
as required+7 tablespoons
Semolina (rawa/suji) , fine
1 cup
1 cup
1 cup
Preparation Time: 
30 Minutes
Preparation Method: 

Mix together refined flour and salt in a bowl. Add three tablespoons of ghee and mix. Add enough water and knead into a soft dough. 2. Grease your hands and divide the dough into even sized balls and set aside covered with a damp cloth. Heat four tablespoons of ghee in a kadai. Add rawa and roast for two to three minutes. Add sugar and two cups of water and mix. Bring it to a boil and add milk. Cook till the mixture is dry. Take it off the heat and add green cardamom powder. Mix well and set aside to cool. Divide into even sized portions. Take a dough portion with greased hands and flatten it. Stuff it with a sheera portion and gather the edges and seal. Roll into a ball. Further roll into a thin chapatti. Heat a tawa and roast the chapatti on medium heat till both the sides are evenly done. Serve hot dribbled with pure ghee.

Italian Vegetable Toss

Chef's Name: 
1 1/2 cups medium shell macaroni
1 7 1/2 ounce can artichoke hearts
2 cups broccoli flowerets
1 cup cauliflower flowerets
1 cup sliced fresh mushrooms
1 cup sliced, pitted ripe olives
1/2 cup sliced green onion
2/3 cup Italian salad dressing
1 medium avocado, seeded,peeled, and sliced
1 medium tomato, seeded and chopped
Preparation Method: 
Cook macaroni according to package directions.
Rinse with cold water.
Drain well.
Drain, rinse, and chop artichoke hearts.
In a large mixing bowl combine cooked macaroni, chopped artichoke hearts, broccoli, cauliflower, mushrooms, olives, and green onion.
Toss with Italian dressing.
Cover and chill for several hours.
Just before serving, toss vegetable mixture with avocado and tomato.

Cauliflower Macaroni Souffle

Chef's Name: 


1 medium cauliflower
10 ml (2 teaspoon) made mustard
3 eggs, separated
salt and pepper
300 ml (1/2 pint) (1 1/4 cups) white sauce
100 g (1/4 lb) (1 cup) grated cheese
100 g (1/4 lb) short macaroni, cooked
Preparation Method: 
1 Break up the washed, trimmed cauliflower into florets and cut the stalks into similar sized pieces.
Boil until tender in salted water.
Drain and mash to a puree.
Add the mustard and egg yolks, and season with salt and pepper.
2 Preheat the oven to 190°C, 375°F,gas5.
3 Add half of the grated cheese to the white sauce, off the heat.
When cold, add to the puree.
4 Mix in the cooked macaroni.
5 Beat the egg whites until stiff and fold in gently.
Spoon into a greased ovenproof dish or souffle dish and bake for 35-40 minutes until well-risen and golden.
Serve immediately.
Tip: To give the souffle a good start and help it rise rapidly while cooking, lay a baking (cookie) sheet on the middle shelf when you preheat the oven.
Put your souffle dish on this baking sheet.
Another way used by the chefs of big restaurants is to place your souffle in a roasting pan of hot water on top of the stove for the first 5 minutes, and then very carefully to put it into the oven to continue baking.
Either way will help to give you perfect results.
If you can produce a perfect souffle, your reputation as a cook is made!

Roasted veges with penne pasta

Chef's Name: 


1)2 red bell peppers, deseeded and cut into 1-inch wide strips
2)2 zucchini,cut into 1-inch cubes
3)2 summer squash, cut into 1-inch cubes
4)1 yellow onion, peeled and sliced into 1-inch strips
5)1/4 cup extra-virgin olive oil
6)Salt to taste
7)1 to 1 1/2 teaspoon freshly ground black pepper
8)1 tablespoon dried Italian seasoning
9)1 lb penne pasta
10)3 cups marinara sauce (store bought or homemade)
11)1 cup grated fontina,asaigo cheese
12)1/2 cup grated mozzarella cheese
13)1/3 cup grated Parmesan cheese
14)2 tablespoons butter,cut into small pieces
Preparation Time: 
40 Min
Preparation Method: 

)Preheat the oven to 450 degrees F.
2)On a baking sheet, toss the bell peppers, zucchini, summer squash and onions with olive oil,salt, 1/2 teaspoon pepper, and dried seasoning.
3)Roast until tender (about 15 minutes)
4)Bring a large pot of salted water to a boil over high heat.
5)Add the pasta and cook for about 6 minutes (Since you will be cooking the pasta a second time in the oven,make sure the inside is still hard)
6)Drain in a colander.
7)In a large bowl, toss the drained pasta with the roasted vegetables,marinara sauce,cheeses,salt and 1 teaspoon of pepper.
8)Mix gently until the pasta is coated with the sauce and combined with all the other ingredients.
9)Pour the pasta into a greased 9 by 13-inch pan.
10)Top with butter pieces.
11)Bake until top is golden and cheese melts (about 25-30 minutes)

Bajri Vada

Chef's Name: 


1 cup of Bajri (Millet) flour
1 tablespoon of wheat flour (helps as a binder)
1 teaspoon dhaniya jeera powder
1/2 to 3/4 teaspoon cayenne pepper
Salt as per taste
1 1/2 tablespoon white sesame seeds
1 clove of garlic (grated finely) (optional)
A pinch of asafoetida/ hing
1/4 teaspoon tumeric powder
1 1/2 tablespoon yogurt (must be at room temperature)
2 tablespoon oil + more oil for deep frying
Water as needed
Preparation Time: 
10 Minuts
Preparation Method: 

Mix all the ingredients (except oil for deep frying) to form a dough. Let stand for 20 minutes. Apply a little bit of oil to your palms and make small balls of equal size and press them in your palms so as to form a small patty. Dab the center of the patty with your index finger. In the meantime, heat oil for deep frying. Once the oil is hot deep fry the vadas until the outer layer is golden brown. Make sure that the temperature is on high when you put the vadas into the deep fryer, once they rise to the surface bring back the heat to the lowest level and fry until golden brown.
Makes about 25-30 vadas


Chef's Name: 
zainab pirkhan
2 cups plain flour (maida) 2 level teaspoons ajwain (carom seeds) 1 tablespoon oil salt to taste oil for deep frying
Preparation Time: 
Preparation Time : 10 mins. Cooking Time : 10 mins.
Preparation Method: 
1. Mix the flour, ajwain, oil and salt and add enough water to make a firm dough. 2. Knead well and roll out into small thin rounds of about 40 mm. (1½") diameter, without using flour if possible. Prick with a fork. 3. Deep fry in hot oil over a medium flame until golden brown and crisp. 4. Cool and store in an air-tight container. 5. Use as required.


Chef's Name: 
zainab pirkhan
4 cups puffed rice (mamra) 1 cup sev or nylon sev 20 papadis (puris) ½ cup onions, chopped ½ cup boiled potatoes, chopped 2 teaspoons fresh garlic chutney 8 tablespoons khajur imli ki chutney 4 tablespoons green chutney 1 teaspoon black salt (sanchal) juice of 1/3 lemon salt to taste For the garnish 8 papadis (puri), crushed 1 tablespoon finely chopped raw mango (optional) 4 tablespoon sev or nylon sev 2 tablespoons chopped coriander
Preparation Time: 
Cooking Time : Nil. Preparation Time : 10 mins.
Preparation Method: 
1. Combine all the ingredients in a large bowl and toss gently till all the ingredients are mixed well. 2. Divide into 4 equal portions and garnish each portion with the papadis, raw mango, sev and coriander. 3. Serve immediately.


Chef's Name: 
zainab pirkhan
1 cup plain flour (maida) 1/4 cup cornflour 1/4 teaspoon baking powder 1 teaspoon (5 grams) fresh yeast, crumbled 3 teaspoons sugar 1/4 cup butter, melted 3/4 cup milk a pinch salt of salt Other ingredients butter for cooking For serving honey melted butter
Preparation Time: 
Preparation Time : 10 mins. Cooking Time : 6 mins.
Preparation Method: 
1. Sieve together the flour, cornflour and baking powder in a bowl. 2. Dissolve the yeast in 3 tablespoons of lukewarm water. 3. Add the yeast solution, sugar, melted butter, milk and salt to the flour mixture and whisk well to make a smooth batter. Keep aside for 8 to 10 minutes. 4. Heat a waffle iron and brush it with butter. Pour 1/3 of the prepared batter in the waffle iron and spread evenly. Bake for 2 minutes or until the waffle is golden brown. 5. Repeat for the remaining batter to make 2 more waffles. 6. Serve hot with honey and melted butter. Tips You can use ½ teaspoon of dried yeast, activated in lukewarm water, instead of the fresh yeast for the above recipe.