Creamy spinach artichoke dip- a go-to appetizer for parties and when you have guests over.
Spinach artichoke dip used to be one of my favorite appetizers to make in the US when I had guests over. I have made both baked and not baked versions of this dip and while I love the baked version, its this no cook- microwave version of spinach artichoke dip that I end up making because of the convenience of it. Plus, its super quick. I am not exaggerating when I say from start to finish this dish takes 10 minutes to make. And chopping/clean up is minimal. Don’t you love such recipes?
While artichokes can be expensive in India, I honestly don’t know a good enough substitute for them in this dip because the artichokes are the real stars in this dip, (besides the creaminess from the cream cheese). I would just say take the plunge and buy those canned artichokes and make it when you have guests over. They will love you for it! Mine did 🙂
I had asked on my instagram and facebook pages what kind of recipes are you most looking forward to on the blog, and most of you asked for baked dishes, desserts and appetizers. I am trying to keep that in mind while posting recipes, though I might sometimes sway from it. Today, of course I am going with the majority of you and sharing this creamy spinach artichoke dip appetizer with you.
With the weekend here, what better excuse but to make it today itself! Serve it with homemade or store bought crackers or pita chips.
This pasta salad is full of flavor from fresh tomatoes, roasted bell pepper and black olives. Tossed with an easy to make dressing, and fresh parsley and making use of whole wheat penne makes a quick and healthy lunch or is perfect to make ahead for a picnic or lunchbox.
I don’t know if you have tried the TSRI’s pasta salad from the blog, but it’s one of my favorite pasta salads. This roasted bell pepper and black olive pasta salad recipe is adapted from that recipe and if you love pasta salads you will love this one.
Roasting bell pepper is one of my favorite things to do, so much so that I love to use it in my indian tomato based curries too. My homemade pasta sauce also uses roasted red bell pepper. The added flavor that roasted bell pepper imparts to a sauce, or salad is absolutely amazing.
Its really hot here in India. Hot and humid. We have got no rains so far, with the clouds teasing us almost every other day. Entering the kitchen to cook is something I dread, because I know I will come out feeling like taking a shower immediately. Recipes like this easy pasta salad where the only cooking involved is cooking the pasta, and the oven takes care of the roasting bit, are a welcome respite.
I have been thinking of starting a small herb garden. We do grow mint and for a brief period had successfully grown thyme and oregano too. In US, I had a flourishing basil plant and there was always more basil than I could use. Every time I make pasta or pizza, I tell myself I should grow basil, parsely, thyme at home instead of traveling 30 minutes for a small bunch of these herbs.
Using fresh herbs always makes a difference to your salads, or the sauces used in pastas and pizzas. I would recommend using fresh whenever you can.
If you try this recipe, do please tag me on any of the following platforms- instagram, facebook, twitter or leave a comment here.
An easy yet delicious recipe for corn aloo tikki, or spicy corn and potato cutlets. These are vegetarian and perfect for entertaining.
Even though I have made this recipe for corn aloo tikkis a number of times now, I have never been able to photograph the tikkis and as a result it has taken so long to share the recipe with you guys. I am never left with any leftovers, even when I have doubled, tripled the recipe, since people love these corn aloo tikkis and every last tikki gets over before I can shoot them for the blog. I finally decided to make them only for the blog this time and well here we are today. These corn aloo tikkis are a crowd pleaser, and they will be a hit at your next party, I can guarantee that.
A tikki is basically what most people around the world call a cutlet. In India, we call it a tikki. So when I say corn aloo tikki I mean a cutlet made from corn and potatoes.
I adapted the recipe for these corn aloo tikkis from Sarah’s blog. You should check out her other recipes, she has a lovely collection of recipes.
There are a few things to keep in mind while making these.
Since I don’t add any corn flour to the mix, these do not deep fry well. Only shallow fry them in very little oil.
Also make sure that you refrigerate them and remove in batches, since these are best shallow fried when a little cold. This trick I learnt from a cook we had, who would always refrigerate the cutlets. He said that it helps in getting crunchy cutlets while cooking.
If you want to deep fry them add a little corn flour to the mix. I prefer my tikkis without corn flour, and the absence of it in these makes the corn and aloo tikkis just melt in your mouth when you eat them. And why they are such a hit with everyone.