Greek Zucchini Fritters

Ingredients

• 1 lb zucchini 
• 1 medium onion, grated 
• 1 1/4 cups feta cheese, crumbled 
• 4 tablespoons breadcrumbs ) 
• 1 tablespoon chopped parsley 
• 1 tablespoon chopped fresh mint 
• 3 medium size eggs 
• 1 cup sunflower oil 
• salt and pepper 

Directions

1. Grate the zucchini and put it in a colander. Sprinkle salt on top and leave it to drain for 1 hour. Rise with cold water.
2. Beat the eggs lightly and place in a mixing bowl then add the rest of the ingredients (except zucchini). 
3. Drain the zucchini well between the palms of your hands and add to the mixture; mix lightly. 
4. Put the oil in a frying pan and heat well. 
5. To make each fritter use a tablespoon to take a scoop from the mixture and with the aid of another spoon push it into the frying pan. 
6. Fry the fritters for a few minutes until they are nicely browned. Drain on towels on a plate.

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Baklava Cups

Ingredients

• 1 (2 1/8 ounce) box frozen miniature phyllo cups 
• 2/3 cup chopped mixed nut (Picked out the peanuts)
• 2 tablespoons melted butter 
• 1 -2 teaspoon sugar 
• 1/4 cup honey 
• 1 teaspoon water 

Directions:

1. Preheat the oven to 350 degrees. Place the shells on a baking sheet. Brush each shell with a little melted butter. Mix the sugar and chopped nuts and fill the shells Bake for 8 minutes or until the shells are lightly browned Mix the honey and water in a small bowl and drizzle over the nuts. Serve warm or at room temperature.
2. If you want to get even more fancy and creative, top with a dollop of Nutella or chocolate fudge.

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Greek Stuffed Mushrooms With Feta

Ingredients

• 1 lb medium to large mushroom
• 8 ounces feta cheese, mashed
• 1/2 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped green onion
• 1/4 cup finely chopped parsley
• 1 egg
• 1/2 cup garlic crouton, crushed into crumbs
• Juice of a lemon
• 4 TB melted butter
•  

Method

1. Clean and remove stems of mushrooms and baste mushrooms with melted butter and lemon juice mixed. Combine the cheeses and stir until mixture is well blended. Add the crushed croutons, green onions, parsley and mix well. Fill the mushrooms with the mixture, mounding the mixture high into the caps. Bake in a 350 F oven until hot. Then broil for a few seconds until lightly browned.

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Bread Masala

Bread masala is a kind of spicy toast. It can be served at breakfast, teatime snack or an appetizer before meals. In Pakistan teatime is an elaborate affair. Snacks are very often served with teas. Usually tea is enjoyed between meals but if a guest turns unannounced tea is served until the meal is prepared. In the morning tea usually light refreshment like biscuits or plain cake slices are served but in evening tea fried items are served. Bread dhokla is an ideal accompaniment for such teas.

Ingredients:

• 1 pound bread
• 1 normal size coconut
• 1 cup fried gram (5o grams)
• 2 teaspoon dania
• 1 spoon sanuf
• Red chilly (according to taste)
• Salt to taste
• Ghee

Method: 

1. To prepare bread masala recipe grind coconut, toasted gram, coriander, aniseed (saunf), red chilli and salt in a dry mill.
2. Make a fine paste of this mixture.
3. Spread this bread masala on both sides of bread slices.
4. Apply the spicy bread masala paste only when you are ready to prepare the slices.
5. Heat a griddle. Cook the masala bread. Add clarified butter (ghee) on both sides.
6. Bread masala toast lacks richness and taste if prepared with oil. Clarified butter is an important ingredient in spicy curried bread masala recipe.

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Peas Kachori

Kachori or Kachauri or Kachodi is a spicy snack popular in various parts India and Pakistan. It is very tasty and deep fried snack, hence comes with lot of calories, but for a yummy snack like this, anyone  can compromise on that part and can go for a run after having these.

Ingredients :

For the dough:

• All purpose flour – 1 cup
• Ghee – 2 Tbsp
• Salt – to taste
• Water – to knead
• Oil – for deep frying

For the filling:

• Fresh peas or frozen ones  - 1 cup
• Fennel seeds – ½ tsp
• Green chilli – 1
• Ginger – ½ inch piece
• Red chilli powder – as per taste
• Coriander leaves – 2 tbsp
• Salt – to taste
• Garam masala powder – ¼ tsp
• Coriander powder – ½ tsp
• Anardanna powder – ½ tbsp
• Hing – a pinch
• Oil – 2 tsp

Method:

1. For the dough : 
   Add salt to the flour and mix it well. Then add ghee to the flour and crumble it well so that it mixes with the flour well. Add water little by little to the flour and knead into dough. The dough should be tight and keep it closed with a damp cloth at all times and let it rest for ½ hour.
   

   
2. For the filling:  
   Boil the peas and grind peas, add roasted fennel seeds, green chilli and ginger . In a kadai heat oil and add hing to it. Now add the ground peas mixture, red chilli powder, coriander leaves, salt and cook for a 2 minutes or more till the raw smell disappears. Let it cool.
   

   
3. How to proceed:
   Knead the dough once more. Make puri size balls of them and flatten them with your hand to make a cup.
4. Put around 1 to 1 ½ tsp of the filling into it and close it slowly around the edges to make into a ball again. Take the excess dough out and flatten them lightly against your palm.
5. Slip them slowly into the hot oil and deep fry till they float on top and the sizzling of the oil reduces. You can cook 2 kachoris at a time. Drain on an absorbent paper.
6. Serve hot with coriander and mint chutney/ Emli ki chutney or top them with thick fresh curd and sprinkle chat masala on top of them.
7. Store in an air tight container for later use.
   
   
   
   

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