Deviled Eggs

Ingredients:
6 hard boiled eggs
3 tbsp finely chopped olives in brine
3 tbsp pickled jalapeños, finely chopped
2 tbsp powdered Parmesan cheese
1/4 tsp oregano seasoning
1/4 tsp dried parsley
2-3 tbsp whole milk OR half and half OR cream
Salt to taste

Method:
1. Vertically cut the eggs into halves and remove yolk. Put the egg whites into the fridge to chill.
2. Mash the yolks and add all the other ingredients except salt and milk or cream.
3. Mix well and add just enough milk or cream to make the mixture moist.
4. DO NOT add salt before tasting the mixture. Since cheese, jalapeños and olives will all have salt, taste the mixture first and of needed add salt.
5. Spoon a heaped tbsp of the yolk mixture into the hollow of the egg white. Serve chilled.
6. There are many variations for the filling. The yolk is the only constant and you can experiment with combinations like finely chopped onions, deseeded and finely chopped green chillies for a Desi twist; add mayonnaise and chopped green onions. These are great as a snack or starter.

Veg steamed Momo's

Believe me, this time when I made momo's it was fun. A nice recreational activity at home :) with my husband and kids, who helped in chopping veggies and doing the table arrangement. So I can not call it just  my recipe... :) Easy and yummy with minimal ingredients requirement. Try this one.

Ingredients:

All purpose floor - 2 cups.

Water

Finely chopped cabbage - 2 cups

Grated Carrot - 1 cup

Ginger garlic paste - 1 table spoon
Finely chopped french beans - 1/2 cup (bit blanched in salted water)
Salt - as per taste
Black Pepper - as per taste.
Sesame oil - 2 table spoon

Method:

1. Nead dough of all purpose floor (Maida) with water and keep it aside.

2. Heat Sesame oil in pan, saute ginger garlic paste for 1 minute.

3. Add all the vegetables into it, sprinkle salt and black pepper and mix it well.
4. Keep lid on the pan and give one steam for the veggies to get cooked.
5. Turn off the heat and let this stuffing get cool for some time.

6. Roll thin rotis' (pan cake) of 5' diameter. Take it in hand and fill the stuffing and cover it from one side to other, like a semicircle, press the sides properly. Now take the two edges of it and join them.

7. keep these momo's in steamer and steam it for 5-10 minutes.
8. Place them into serving plate, and serve it with tomato or chilli sauce.

Spinach tikki with vegetables

Ingredients: 
One bunch spinach shredded
Half grated white radish
One grated carrot
Two boiled potatoes
Salt to taste
1-2 tsp green chilli and ginger paste
1/4 cup crushed peanuts.

Method:  
1. Grate carrot, radish and boiled potatoes. Mix them with all other ingredients
2. Make small tikkies from that mixture. Shalow fry on a tawa

3. Once done, add finely chopped tomatoes on each tikki
Serve hot with green chutney

Hot tip: The potatoes can be boiled one day before and the vegetables can be cut and kept in the fridge.

Bhutte ke bhajiye (Corn Bhajji)

One more of my favourites from Snehal (she is as crazy about cooking as I am ;-)). This is perfect for a cold rainy day with a cup of hot tea. It can also be served as starters.

Ingredients:
4-5 Corns (grated) Optionally you can use 1 1/2 cups of thawed frozen corn
2-3 tbsps Gram flour (Besan)
Salt as per taste
Red chilli powder, as per taste
2 tsps Jeera powder
Optional - 2 tsps paste of green chilli and garlic paste (roughly 2 small chillies and 4-5 garlic cloves ground with a little eater)
3 tbsps chopped coriander
Oil for deep frying

Method:
1. Add all the ingredients in the grated corns, and see the consistency of the batter. It should be of thick pouring consistency (bhajji batter), if it is thick than you can add very little water to bring out the consistency
2. Heat the oil in pan, and drop a tbsp of the batter in the oil first, if it splatters than add some more besan (it binds the bhajji’s). Once you get the correct consistency make bhajji’s and serve it with green chutney or tomato sauce

A variation
As a variation, you can omit the besan and use corn flour instead. Do not add any water to the ground corn, just add enough cornflour to bind the corn. Make balls of this and lightly flatten it and shallow fry in a pan to make corn cutlets. This can also be deep-fried.