Broccoli Pizza Puff Spirals (Super Bowl Recipe) ~ Day 34

There is nothing much to say about these cute and delicious pizza rolls, except they are extremely easy to make and they will disappear in no time.  Make this fun appetizer for the Super Bowl and enjoy the game.

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Preparation time: 10 minutes 
plus 30 minutes to thaw the pastry sheets

Cook time: 15 minutes

Serves: 6

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Ingredients:

• Puff pastry sheets - 1 pack, thawed
• Ricotta cheese - 1 cup
• Broccoli florets - 2 cup, finely chopped
• Mozzarella cheese - 1 cup, shredded
• Garlic - 1 clove, finely chopped
• Dried basil - 1/2 tsp
• Dried oregano - 1/2 tsp
• Olive oil - 2 tbsp
• Red chilli flakes - to taste
• Salt - to taste

Method:

1. Preheat oven to 400 degrees F.  Line  baking sheet with parchment paper.
2. In a small mixing bowl, combine ricotta cheese, basil, oregano and salt.  
3. Mix garlic in 2 tbsp olive oil.
4. Brush garlic oil in one of the pastry sheet.  
5. Spread the ricotta mixture evenly on the sheet.
6. Next, sprinkle broccoli and red chilli flakes.
7. Top it with mozzarella cheese.
8. Take one end of the pastry sheet, roll to the other end.  Pinch the ends together.  Cut into 4 slices. 
9. Place the slices cut side down on the baking tray and repeat the process with the rest of the sheets.  
10. Bake until golden brown, about 15 - 20 minutes.  
11. Serve hot.

Fresh Basil Hummus (Super Bowl Recipe) ~ Day 33

Are you ready for the Super Bowl 50 this weekend?  I am so excited for two reasons. 1) It is happening here in the Bay Area and 2) my hometown team Carolina Panthers is playing in the super bowl.  I am sure my family and friends in Raleigh, NC will be glued to the TV watching the historic game this weekend.  Super bowl party is all about food, food and more food.  I'll be posting some easy to make recipes this week for the game day.  Today's recipe is a healthy hummus dip bursting with fresh flavors of sweet basil and lemon.  Hummus can be served as a dip for crunchy vegetables, pita chips, or any kind of chips.   

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Preparation time: 5 minutes

Process time: 5 to 7 minutes

Serves: 4

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Ingredients:

• Chick peas - 1 can, 15oz
• Tahini - 1/4 cup, (for homemade Tahini, roast 1/4 cup white sesame seeds until golden brown over low heat, cool and process with 2 tbsp olive oil until smooth)
• Basil - 2 cups
• Garlic - 1 clove
• Lemon juice - from 1 lemon
• Olive oil - 2 tbsp
• Salt and Pepper - to taste
• Chat masala - 2 tsp (optional, but highly recommended)
• Chili flakes - for garnishing

Method:

1. Rinse and drain the chickpeas.  Place it in a food processor bowl and process until smooth.
2. Add tahini, lemon juice, basil, chat masala, and salt and pepper.  Process until smooth, scraping the sides of the bowl as needed.
3. Transfer into a serving dish and drizzle some olive oil and garnish with red chilli flakes.

Kadhi Pakora (Baked Version) - Spiced Yogurt Soup with Chickpea Dumplings ~ Day 32

Here is a healthy and guilt-free version of the very popular, delicious and lip smacking, Punjabi delicacy, Kadhi Pakora.  I've tried this baked version pakoras many times, and it tastes as yummy as the fried ones.  Now you can enjoy this low-fat and gluten-free dish, without a quilt, anytime you are in the mood for a comfort food.

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 Preparation time: 15 minutes

Cook time: 30 minutes

Serves: 4

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Ingredients:
For the Kadhi:

• Besan / Gram flour / Chickpea flour - 1/4 cup
• Yogurt - 1 1/2 cups
• Red chilli powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Mustard seeds - 1/2 tsp
• Fennel seeds - 1 tsp
• Methi/ fenugreek seeds - 1/2 tsp
• Red chilli - 1
• Green chilli - 2, slit
• Ginger - 1 tbsp, chopped
• Garlic - 1 tbsp, chopped (optional)
• Curry leaves - few
• Oil + Ghee - 1 tbsp each
• Water - 2 1/2 cups or more
• Fresh coriander leaves - for garnishing

For the pakora:

• Besan / Gram flour / chickpea flour - 2 cups
• Onion - 1, chopped
• Red chilli powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Fennel powder - 1 tsp
• Ginger - 1 tbsp, chopped
• Salt - to taste
• Baking soda and baking powder - 1/4 tsp each
• Coriander leaves / cilantro - 2 tbsp, chopped
• Oil - 2 tbsp
• Water - 1/4 cup or more

Method:

1. Preheat oven to 350 degrees F.  Line a baking tray with parchment paper or aluminum foil.
2. In a mixing bowl, combine all the ingredients for the pakora except water.  Mix well.
3. Add water little at a time and make a soft dough.  Spoon about 1 tbsp of dough and place it on the baking tray.  Finish with rest of the dough.
4. Bake for 15 minutes or until the bottom turns golden brown.  Flip the pakoras and continue baking until both sides are cooked and crispy.  Remove and set it aside.
5. In a mixing bowl, whisk together chickpea flour, yogurt, salt, chilli powder and turmeric powder without any lumps.
6. Heat oil and ghee in a large saucepan.  Splutter mustard seeds.  Add fennel seeds, methi / fenugreek seeds, red and green chillies, ginger, garlic (if using) and curry leaves. Fry for 20 seconds.
7. Add the yogurt mixture along with 2 1/2 cups of water.  Mix well and bring it to a gentle boil over medium to low heat.
8. Add the baked pakoras and mix gently and cook for 10 minutes over low heat.  If the kadhi is too thick, add more water to thin it down.
9. Remove and garnish with fresh coriander leaves.
10. Serve hot with steamed rice, roti or chapati.