Easy To Make Recipes For The Super Bowl ~ Day 37

Here are some of my other easy to make recipes for tomorrow's Super Bowl game.  Enjoy the game with family and friends. 

GO PANTHERS!!!

Please click the link for the recipe.

http://www.apeekintomykitchen.com/2011/06/mango-salsa.html

http://www.apeekintomykitchen.com/2014/01/roasted-tomatillo-salsa-salsa-verde-for.html

http://www.apeekintomykitchen.com/2013/04/edamame-guacamole.html

http://www.apeekintomykitchen.com/2010/02/fruity-veggie-peanut-salad.html

 http://www.apeekintomykitchen.com/2014/01/paneer-pakora.html

http://www.apeekintomykitchen.com/2010/03/gobi-cauliflower-manchurian-baked.html

http://www.apeekintomykitchen.com/2011/02/sooji-rava-cream-of-wheat-dhokla.html

Rava Mint and Cashew Pakoda / Semolina Mint and Cashew Fritters ~ Day 36

This minty, crispy, delectable and easy to make pakoda is a perfect snack to munch while watching the Super Bowl.   

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients:

• Rava / Sooji / Semolina - 1 cup
• Rice flour - 1/4 cup
• Yogurt - 3/4 cup
• Fresh Mint leaves - 1/2 cup, chopped
• Cashews - 2 tbsp, broken
• Ginger - 1 tbsp, chopped
• Green chillies - 3, finely chopped
• Asafetida - a pinch
• Salt - to taste
• Water - as needed
• Oil - for frying

Method:

1. In a mixing bowl, combine rava, rice flour, mint, cashews,ginger, green chilies, asafetida and salt.
2. Add yogurt and mix well.  Sprinkle little water at a time and make a soft dough.  Let it rest for 5 minutes.
3. Heat oil in a deep skillet / kadai over medium high.
4. Take a tbsp full of dough and drop it in the hot oil.  Reduce the heat to medium low and fry until golden brown.
5. Drain on paper towel.
6. Serve hot with coffee or tea.

Vegetable Quesadilla (Super Bowl Recipe) ~ Day 35

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients:

• Flour Tortillas - 4
• Any kind of Salsa - 1 cup
• Mexican cheese or Pepper jack cheese - 2 cups
• Black beans, 1 can, rinsed and drained
• Onion - 1, large, thinly sliced
• Green pepper - 1, thinly sliced
• Red pepper - 1, thinly sliced
• Yellow pepper - 1, thinly sliced
• Roasted corn or sweet corn (frozen) - 1 cup, microwaved and thawed
• Taco seasoning - 2 tsp
• or
• Roasted cumin powder - 2 tsp
• Garlic powder - 1 tsp
• Onion powder - 1 tsp
• Chili powder - 1 tsp
• Salt - to taste
• Fresh coriander leaves / Cilantro - 1/4 cup, chopped
• Butter - 2 tbsp
• Oil - 2 tbsp

Method:

1. Heat oil in a large skillet.  Add onions and saute for a minute.
2. Add the peppers and stir and cook for 2 minutes.  
3. Add taco seasoning or cumin, garlic, onion, chili powder and salt.  Mix well.
4. Add black beans and the corn.  Stir well and cook for a minute.  Remove from the flame and stir in the chopped cilantro / coriander leaves.  Set it aside.
5. Heat a large griddle on medium high.  Spread 1/2 tsp butter and place one tortilla on the griddle.
6. Spread 2 tbsp salsa all over the tortilla.
7. On one side, place some of the vegetable mixture and sprinkle with some cheese.
8. Close the other side over and press it firmly.  Cook until the bottom turns light golden brown.
9. Flip and cook the other side.
10. Remove and let it stand for a minute and cut into wedges.
11. Serve with guacamole and sour cream.