Spiced Chai Cookies
Ingredients: – 1 cup butter, softened – 1 cup sugar – 2 eggs – 1 teaspoon vanilla extract – 2 cups all-purpose flour – 2 teaspoons chai spice blend (cinnamon, cardamom, ginger, cloves) – 1/2 teaspoon baking powder – A pinch of salt How To Make: 1. In a bowl, cream together the butter and sugar until light and fluffy. 2. Beat in the eggs one at a time, then stir in the vanilla extract. 3. In a separate bowl, whisk together the flour, chai spice blend, baking powder, and salt. 4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. 5. Drop rounded tablespoons of dough onto a baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden.
Cheesy Spinach Puffs
Ingredients: – 1 cup frozen chopped spinach, thawed and drained – 1 cup shredded cheddar cheese – 1/2 cup grated Parmesan cheese – 1/4 cup mayonnaise – 1 teaspoon garlic powder – 1 sheet puff pastry, thawed How To Make: 1. Preheat your oven to 400°F (200°C). 2. In a bowl, mix the spinach, cheddar cheese, Parmesan cheese, mayonnaise, and garlic powder. 3. Roll out the puff pastry and cut it into squares. 4. Place a spoonful of the spinach mixture in the centre of each square, then fold the pastry over to form a triangle. 5. Press the edges to seal and bake for 15-20 minutes or until golden brown.
Crispy Potato and Pea Samosas
Ingredients: – 2 cups mashed potatoes – 1 cup frozen peas, thawed – 1 teaspoon cumin seeds – 1 teaspoon coriander powder – 1/2 teaspoon turmeric powder – Salt and pepper to taste – Samosa wrappers (store-bought or homemade) How To Make: 1. In a pan, heat oil and add cumin seeds. Once they sizzle, add the mashed potatoes, peas, coriander powder, turmeric powder, salt, and pepper. Cook for 5-7 minutes. 2. Allow the mixture to cool. 3. Spoon the potato and pea filling into samosa wrappers, seal the edges, and fry until golden brown. 4. Serve hot with mint chutney.
Vegetable Pakoras
Ingredients: – 1 cup chickpea flour (besan) – 1/2 cup water – 1 cup mixed vegetables (onions, potatoes, spinach, etc.), finely chopped – 1 teaspoon cumin seeds – 1/2 teaspoon turmeric powder – Salt to taste – Oil for frying How To Make: 1. In a bowl, mix chickpea flour, water, cumin seeds, turmeric powder, and salt to form a thick batter. 2. Add the chopped vegetables to the batter and mix well. 3. Heat oil in a pan. Drop spoonfuls of the batter into the hot oil and fry until golden brown. 4. Remove the pakoras and place them on a paper towel to absorb excess oil. 5. Serve hot with mint chutney or ketchup.