TAPAS-tree

What you need:

Gin - 1 1/2 oz gin

Lime juice - 1 1/2 oz, fresh

Mango nectar - 1 1/2 oz (I used Langer's Mango Nectar Juice)

Ginger - 1 inch

Equal parts sugar/cayenne, to rim glass

Ice

What you do:

Chill a couple of martini glasses for 10 minutes.

Rub the ginger along the rim of the glasses and rim with the cayenne/sugar mixture.

In a shaker add some ice, gin, lime juice, and the mango nectar. 

Shake, strain, and serve!

(Serves 2) ; Prep time: 30 mins; Cook time: 10 mins

What you need:

For the salmon skewers:

Salmon fillet, about 1 inch thick and 6 inches in length (skinless)

Plain yogurt - 1.5 tbsp

Ginger - 1/2 tsp, grated/paste

Garlic - 1 clove, grated/paste

Turmeric - 1/2 tsp

Cayenne pepper - 1 tsp

Cinnamon powder - 1/4 tsp

Paprika - 1 tsp

Kosher salt - 1/2 tsp

Olive oil

Bamboo skewers

Honey

For the masala (all ~1 tbsp, ground together coarsely)

Coriander seeds

Cumin seeds

Whole peppercorns (I used black and white)

For the wilted fennel spinach and potatoes:

Fennel seeds - 2 tsp

Baby spinach - couple of handfuls

Sweet potato - 2 medium, cut into 1-inch cubes (I used gobo root because that's the only thing I had on hand (don't ask me why), but you can use any type of potato)

Salt/Pepper

Olive oil

What you do:

In a bowl mix together the yogurt, ginger, garlic, turmeric, cayenne, paprika, cinnamon and 1 tbsp of the ground masala.  

Cut the salmon into 1 inch cubes and toss with the marinade.

Cover with plastic wrap and let it sit for 20-30 mins if you have time. At the same time soak the bamboo skewers in water so they don't burn. 

In the meantime, heat up 1 tsp of olive oil in a nonstick frying pan on medium-high heat.

Toss the sweet potatoes in and once they start browning, turn the heat down to low and put a lid on until cooked through (~10 mins).

Add the fennel and spinach and wilt for 2-3 minutes. Add salt/pepper.

After 30 mins, heat up a stove-top griddle on medium-high heat.

Spray with nonstick spray or olive oil.

Skewer the salmon pieces onto the bamboo sticks. Sprinkle some coarse salt and drizzle some honey. (I use a cast-iron griddle and find it better to spray the salmon with a little nonstick spray before grilling)

Grill for ~4 minutes on each side or until cooked through (~8-10 minutes).

(Serves 2-3) ; Prep time: 20 mins

What you need:

Garbanzo beans - 1 can

Red onion - 1 small, finely diced

Tomato - 1, de-seeded and diced

Lime - 1, zested and also cut into slices

Cilantro - 1/4 cup, chopped

Green chilli - 1, diced

Chaat masala - 1/2 tbsp

Spanish paprika - 1 tbsp

Cumin powder - 1/2 tbsp

Garlic powder - 1/2 tbsp

Turmeric - 1/2 tbsp

Sea salt/Pepper

Olive oil - 1/2 tbsp

What you do:

Line a baking sheet with foil or parchment paper. Drizzle some olive oil to cover the bottom.

Preheat oven to 400°F with the oiled baking sheet.

While the oven is preheating, drain and rinse the can of garbanzo beans.

Pour them in a bowl and add the zest of 1 lime along with all the spices (ingredients #6-11).

Spread the garbanzo beans on the preheated baking sheet (They will sizzle a little because the oil will have warmed up).

Add some fresh sea salt and freshly ground black pepper and roast for ~20 mins, making sure to move them around a bit in between.

In the meantime, chop up ingredients #2-6.

Once the chana are done, let them cool for a couple of mins.

(Serves 5-6); Prep time: 20 mins; Total time: 2.5 hours

What you need:

Fresh mutton or lamb shoulder - 1.5 lbs, washed, fat-trimmed and cut into 2 inch cubes.

Red wine - 1 cup (I used a nice Malbec but I think any drinking red would work fine)

Whole wheat flour/maida - 4 tbsp

2 Medium tomatoes, diced

1 Red onion, diced

Garlic - 4-5 cloves, minced

Ginger - 1 inch piece, finely chopped

Tomato paste - 1 tbsp

Chocolate chips - 1/4 cup (semi-sweet or dark)

Cumin - 1 tbsp

Garam masala - 1/2 tsp

Green chillies - 2ish, diced (I added 4-5)

Coriander powder - 1 tbsp

Garam masala - 1 tbsp

Bay leaf - 1 whole (fresh or dried)

Salt/Pepper

Oil

Cilantro - 1/4 cup, chopped

What you do:

In a bowl mix together the mutton pieces, coriander powder, flour, and a dash of salt/pepper.

Heat up about 3-4 tbsp of oil in a cast iron or other heavy-bottomed pan on high/medium-high heat.

Once the oil starts smoking, add the mutton pieces one at a time.

Brown all of the mutton and transfer to a plate. Set aside.

In another large stew pot, heat up 3-4 tbsp of oil on medium heat.

Saute the onion, garlic and ginger for 4-5 mins until soft.

Add the cumin, tomato past, and garam masala and fry for 30 seconds.

Add the chocolate chips, diced tomatoes, green chillies. Stir to combine (don't let the chocolate burn!)

Now add the browned mutton pieces and fry for a minute. 

De-glaze the pan with wine for 1-2 minutes.

Add ~2 cups water until the meat is covered.

Add a tsp of salt and pepper and the bay leaf.

Turn the heat down to medium-low and a lid.

Simmer for 2 hours. Before serving, taste for seasoning and add more salt/pepper as necessary.

(Makes 4.5 cups, serves 15); Prep time: 5 mins; Total time: 30 mins

What you need:

Fresh paneer, 2 cups, crumbled (Super easy to make. All you need is milk and a lemon. Recipe here).

Chopped spinach, frozen 10 oz. box, thawed

Artichoke hearts - 1 can (14 oz.), drained and chopped

Sour cream/Indian yogurt - 2/3 cup

Cream Cheese - 1 cup

Mayonnaise - 2/3 cup

Garlic, 1 small clove, minced

Ginger - 1/4 inch piece, grated

Garam masala - 1/2 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Red pepper flakes - 1/2 tsp

Butter - 1/2 tbsp

Salt/Pepper

What you do:

Preheat oven to 375°F.

Heat the spinach in the microwave for 5 minutes and drain.

In a medium sauce pan, heat up the butter on medium-low heat. Add the ginger, garlic and red pepper and cook for 1-2 minutes, until soft (don't let them burn). 

Remove the pan from the heat.

Add the cream cheese, sour cream, and mayonnaise. Mix until smooth.

Add the spinach, artichokes and paneer and fold.

Add some salt, freshly ground pepper, and the powdered masalas (I like to also add a chopped green chilli for more kick).

Transfer dip to a casserole and bake for 20-25 minutes or until bubbly and delicious.

(Makes 4-6 servings); Prep time: 15 mins; Total time: 45 mins

What you need:

Small red potatoes, 1 lb.

Kosher salt - 2-3 tsp

Extra virgin olive oil - 2 tbsp

Dried fenugreek leaves - 2 tbsp

Peppercorn medly/black pepper- 1/4 tsp

Zest of 1 lemon

Truffle oil, optional

What you do:

In a large pot, add the potatoes and enough water on medium-high heat.

Add a spoon of kosher salt and bring the pot to a boil.

Boil, uncovered, for 15-20 minutes until the potatoes are fork-tender.

Toss the potatoes in a colander and run cold water through them to stop the cooking process.

Preheat oven to 425 degrees Fahrenheit.

Put the potatoes on the counter and smash with a small pan or potato masher.

Put them on a cookie sheet sprayed with non-stick spray.

Now drizzle olive oil over the potatoes and add the fenugreek leaves, pepper, lemon zest and some kosher salt. (Also being the spice freak that I am, I added a little paprika)

Roast the potatoes in the oven for 8-10 minutes, or until they are golden brown. Broil for a couple of minutes towards the end.

Before serving, take a fork and add a VERY small drizzle of truffle oil or lemon juice to the potatoes.

(Makes 20-25 samosas); Prep time: 15 mins; Cook time: 7 mins

For the baked samosas:

What you need:

Wonton wrappers, 16-18 thawed

2 medium onions - sliced finely

Poha/flattened rice - 1 cup

2 green chillies, finely chopped

Green onion - 2 tbsp, finely chopped

Turmeric powder - 1 tsp

Spanish paprika - 1 tsp

Salt - 1 tsp

1 egg, scrambled (also can use corn flour and water to seal the wontons)

Butter, 2 tbsp melted

What you do:

Preheat oven to 425 degrees Fahrenheit.

Heat 1 tbsp oil in a pan on medium heat.

Add the sliced onions and fry for 2-3 minutes, until translucent. 

Add the turmeric and salt and take off the stove.

Add the paprika, green onion, green chillies and the poha. Mix and set aside for 10 minutes. 

Take the wonton wrapper cut into four square pieces.

Add 1 tbsp of the onion mixture to the middle of one square sheet.

Close into a triangle shape and seal with the egg or corn flour wash.

Place the wontons on a greased baking sheet.

Brush with melted butter.

Bake for 6-7 minutes. Check to see they don't burn. 

For the cilantro goat cheese dip:

What you need:

Goat cheese, 5 oz, crumbled

Low fat sour cream - 2/3 cup

Cilantro - 2 tbsp, finely chopped

Dill - 1 tbsp, finely chopped

2-3 green onions, finely chopped

Cumin powder - 1/2 tsp

Salt and pepper

What you do:

In a small bowl, mix all the ingredients together and refrigerate until ready to serve. 

(Serves 5); Prep time: 5 mins

*Honestly, you can eyeball this recipe with about 1:2 pumpkin:yogurt and some ice.

What you need:

Indian or Greek yogurt- 32 oz.

Pumpkin puree - 1.5 cups ~1 can (15 oz.)

Honey - 1/4 cup

Salt - a pinch

Ground ginger - 1/2 tsp, ground

Ice - 1 cup

Cinnamon Sticks, to garnish (optional)

Nutmeg, to garnish (optional)

Kahlua, to spike (optional)

What you do:

Put ingredients 1-6 in a blender and give them a whirl (add the kahlua too if you want to spike them).

(Makes 7-8 patties); Prep time: 10 mins; Total time: 1 hour

What you need:

For the aloo patty:

Yeast or dinner rolls, 8

2 medium Potatoes, boiled, peeled and mashed.

Peas - 1/4 cup (optional, I don't like them)

Cilantro leaves - 1 tbsp, chopped

Ginger/garlic - 2 tsp, grated

Red onion - 2 tbsp, finely diced

Garam masala - 1/2 tbsp

Cumin seeds (jeera) - 1/4 tbsp

Chaat masala - 1/2 tbsp

Turmeric - 1/4 tbsp

Ketchup - 1 tbsp

1 green chili, diced

Bread crumbs/Ritz cracker crumbs - 1/4 cup

Oil - 3-4 tbsp

Salt - 1 tsp

For the slaw:

Green cabbage - 1/4 head, shredded

Carrot - 1 cup, shredded

Red onion - 1/4 cup, thinly sliced

Mustard seeds - 1 tbsp

Plain yogurt - 3 tbsp

Lime juice - 2 tbsp

Honey - 3 tbsp

Cider vinegar - 1 tbsp

Fresh jalapeno - 1 tbsp, diced

Scallions - 2, diced

Ginger - 1/4 inch, grated

Paprika - 1/2 tsp

Roasted cumin powder - 1/2 tsp

Salt/Pepper - 1 tsp

What you do:

For the slaw:

In a large bowl toss the cabbage, carrot, onion, jalapeno and scallions together.

In a smaller bowl, mix together the yogurt, lime juice, honey, vinegar, grated ginger, paprika, mustard seeds, cumin powder and salt/pepper.

Add the dressing to the larger bowl and mix together.

Taste it to make sure the salt and spices are balanced. Add a little olive oil if it looks too dry.

Cover with some plastic wrap and refrigerate for at least 1 hour.

For the aloo patty:

*Note: some people just throw all the ingredients into a bowl and make the patties without cooking it all first, but I think that ends up making the patty taste raw and too potato-ey.

Boil, peel and mash the potatoes well. 

In a nonstick pan, add 1 tbsp of oil and heat on medium.

When the oil is hot, add the ginger/garlic, turmeric, green chilli, and cumin seeds (don't let them burn!)

Add the onion and ketchup and stir. 

Add the mashed potatoes, salt, garam masala, chaat masala and peas.

Cook this on medium heat for 5-10 minutes, stirring so it doesn't burn.

Taste it, add if anything is missing.

Let the dough cool for 10-15 mins.

Now add the bread crumbs and cilantro leaves and knead well.

Divide the dough into balls and shape into patties.

Heat up ~3 tbsp of oil in a shallow pan and fry the patties for 2-3 minutes on each side on medium heat until golden brown on each side. 

Take the patties out of the pan and put them on a paper-towel before serving.

(Serves 8); Prep time: 10 mins; Total time: 3 hours

What you need:

Heavy Cream - 4 cups (or you can use half-and-half if you want something less rich).

Sugar - 1/2 cup (I use jaggery or cane sugar, but regular sugar is fine)

1 vanilla bean, split down the middle.

Whole cardamons - 6, crush gently with the flat part of a knife.

Gelatin powder - unflavored, 2 packets 

Cold water - 6 tbsp

*You can substitute 1 tsp vanilla extract for the bean, and 2 tsp cardamon powder and skip the steeping step.

 What you do:

Lightly spray 8 custard cups or ramekins with canola or vegetable oil.

In a saucepan, heat the heavy cream and sugar on medium heat.

Stir until the sugar is dissolved.

Remove from heat and add the crushed cardamons and the seeds from the vanilla bean. Cover and let it infuse for 30 minutes (or add the vanilla extract/cardamon powder).

After 30 minutes, strain the milk into a new saucepan and heat it up until warm (not boiling).

In a medium bowl, add the cold water and stir in the gelatin packets. Let stand for 4-5 minutes.

Pour in the warm milk mixture and stir until the gelatin is dissolved.

Pour panna cotta mixture into the ramekins and refrigerate for 2-3 hours until they are set.

You can serve them as is or plate them.

(Prep time: 15 mins, Cook time: 25 mins, Serves 5-6 as an appetizer)

What you need for the fried chicken:

**Alternatively you can bake at 375 degrees for 20 minutes.

Fresh chicken breast - 1 lb, cut into 1-inch pieces.

Red chilli powder - 1/2 tbsp

Ginger/garlic paste - 1 tsp

Garam masala - 1 tsp

Corn starch or plain flour - 1 tbsp

Egg - 1, beaten

White pepper - 1 tsp, freshly ground

Kosher salt - 1 tsp

Lime juice - 1 tbsp

Canola oil- enough to deep fry in a large pot. 

Red onion - 1 small, thinly sliced

What you need for the seasoning oil:

Mustard/regular oil - 2 tbsp

Greek yogurt, plain - 3-4 tbsp

Red chilli paste - 1 tbsp

Jeera (cumin) - 1 tsp

Mustard seeds - 1 tsp

Dried red chillies - a handful

What you do:

Mix ingredients #1-9 in a medium bowl. 

Heat up oil on medium-high heat. Test oil heat with the back of a wooden spoon, if you see little bubbles it means it's ready to go. 

Fry the marinated chicken pieces until golden brown (approx 3-4 minutes per batch).

Make sure the oil heats up between batches.

Once all the chicken is fried, in a medium pan/wok heat up the oil for the seasoning on medium-low heat. 

Meanwhile, mix in a small bowl, the yogurt and red chilli paste with a dash of salt.

Add the jeera and mustard seeds until they start to pop.

Add the chillies until they start to blister a little.

Turn the heat up to medium high and add the yogurt mixture, and quickly stir so the yogurt doesn't curdle.

After 1-2 minutes, toss the chicken for a couple of minutes until the yogurt is absorbed.

Serves: 4

What you need:

Loose-leaf tea powder - Found at any Indian store. My favorite is Brooke Bond 3 Roses or the one with the Taj Mahal on the front.

Cardamon - 1 clove

Ginger - 1/2 inch piece, grated

Milk - 2% or whole milk (skim milk is not the way to go for this. Live a little). 

*I absolutely hate cinnamon in tea, but I know there are some die hard fans out there, so you can add it to the list if you want.

What you do:

First you want to pour 3 cups of water and 1 cup of milk in a stainless steel pot.

Heat on medium heat until it starts boiling (you want to keep an eye on it so it doesn't boil over).

Turn the heat down to medium-low.

Grind the cardamon or just crush it under a knife and add to the pot.

Add the ginger.

Add the tea powder and let it all simmer for a couple of minutes until golden-brown. Good chai is the color of caramel, but you can add a little more milk or tea powder as necessary.

Strain and serve with sugar cubes or honey.

What you need:

7 hard boiled eggs - Put the eggs in cold water and let them come to a boil, then reduce the heat to low and boil for 10-11 minutes. Allow them to cool in iced water.

Chilli powder - 2 tbsp (roast up 1-2 dried red chillies, 1 tbsp jeera (cumin), 1 tsp coriander seeds and grind until fine along with 1 tbsp each of paprika, chipotle powder and 1/2 tsp of turmeric) - The fresh chilli powder will make a world of a difference.

Salt - 1/2 tsp

Greek/Indian Yogurt - 1/4 cup

Cilantro/Mint - 1 tbsp, finely chopped. 

Green chillies - 1, finely chopped

Lime, 1 whole

What you do:

Cut the cold eggs in half length-wise and take out the yolks.

Mash up the yolks, chilli powder, salt, mayonnaise, cilantro, and green chillies. (Make sure to take a taste at this point for salt/spice)

You can put this mixture directly into the eggs using a piping bag or you can put it into a Ziploc bag, cut the edge and use it to pipe.

If not serving immediately, just pop them into the fridge.

(Prep time: 30 mins, Cook time: 20 mins, Serves 5-6 as an appetizer)

What you need:

Giant tiger prawns - 20-30 fresh ones, clean and de-vein and leave the little tail part on (Let me warn you though, the sight of these prawns and all the crawly things they came with right about killed my appetite, so I got my seafood man to clean them for me)

Masala - 2 tbsp (roast up 1-2 dried red chillies, 1 tsp poppy seeds, 1/2 tsp fenugreek, 1 tsp mustard seeds, 1 tbsp jeera (cumin) and grind coarsely) -- or you can use a pre-made masala. 

Red chilli powder - 1 tsp

Olive oil - 1 tbsp

Salt - 1/2 tsp

Soy sauce, low-sodium - 1 tbsp

Yogurt, Greek/Indian - 1 tbsp

White pepper - 1 tsp, freshly ground

Lime, 1 whole - half sliced, half juiced

**If you're using normal soy sauce, you can leave the salt out.

What you do:

Put all the marinade ingredients in a ziplock bag: masala, chilli powder, olive oil, salt, soy sauce, white pepper, yogurt and lime juice.

Mix up the ingredients good and add the shrimp.

Refrigerate for 20-30 mins (I guess you can skip this, but I promise it makes a world of a difference).

Heat up a grill or pan and spray with cooking spray.

Cook the shrimp on medium/medium-high for 3-4 mins on each side.

(Prep time: 20 mins, Cook time: 30 mins-45 mins, Serves 3-4)

What you need:

For the "chips":

Plain flour - 1 1/2 cups (or you can use 1/2 cup whole wheat flour + 1 cup plain flour)

Caraway seeds - 1 tbsp

Cumin seeds - 1/4 tbsp

Red chilli powder - 1 tsp

Oil/ghee/butter - 1 tbsp, melted

Salt - to taste

Water - enough to make the dough

Olive oil, to brush

For the potato curry:

Potato - 2 cups, diced

Onion - 1 cup, diced

Peas - 1/4 cup

Ginger - 1 tbsp, grated

Garlic - 1 tbsp, grated

Garam masala - 1 tbsp

Turmeric - 1/4 tsp

10 curry leaves

3-4 green chillies, diced

Jeera - 1 tsp

Mustard seeds - 1 tsp

Salt - to taste

Cilantro - to garnish

Olive Oil - 1 tbsp

What you do:

Curry:

Quickly blanch the diced potatoes or put them in a microwavable bowl filled with salted water and nuke them for 3 minutes.

Heat the oil in a large pan on medium heat.

Add the curry leaves, turmeric, chillies, jeera and mustard seeds.

Add the ginger, garlic and garam masala and fry for a couple of seconds.

Add the onions and fry until translucent (don't brown them too much)

Add the potatoes and fry for a few minutes.

Add 2 tbsps of water, salt and a lid.

Turn the heat down to medium-low and cook until the pototoes are tender (10-15 minutes)

Add the peas and cilantro and let cool.

Chips

Preheat your oven to 375°F.

Spray a large baking sheet or use parchment paper.

In a mixing bowl, sift together the flour, salt, chilli powder, oil, cumin seeds and caraway seeds (AKA all the ingredients except water).

Add enough water to knead a firm dough ball.

Roll out the dough to a roti/tortilla thickness and cut out triangles or circles or whatever you want.

Place the chips on the paper and brush with olive oil.

Bake for ~10 minutes until golden brown. Flip them over, brush with olive oil and bake them for another 1-2 minutes.

*You can also deep fry the chips.