Tortilla Pinwheels with Tropical Pico de Gallo

I always love those recipes that are easy to whip up like in 30 minutes. I saw the traditional bread pinwheel recipe on “butter with a side of bread” website. I decided on making the healthier version using Tortillas and of course my all time favorite avocados. These pinwheels are vegetarian, and the spread is made with avocados, greek yogurt, cilantro, and olives. You could substitute or add your choice of vegetables. I made the filling first without any salt to let all the flavors sync in.

Here goes the recipe for this delicious appetizer.

Ingredients:

For Pinwheels:

8-9 mission flour tortillas
1/2 cup chopped black olives
1 cup finely chopped carrots
7 oz full-fat greek yogurt
Flesh of 1 1/2 ripe avocados
3/4 cup any shredded cheese
3/4 cup chopped cilantro
1 tbsp lemon juice
1/2 tsp black pepper powder
Salt to taste

For Tropical Pico de Gallo:

1 mango finely chopped
1 1/2 medium sized white onion finely chopped
1 medium sized roma tomato finely chopped
2 tbsp finely chopped cilantro
Salt to taste

Method:

*To prepare the filling, take a large bowl and mash avocados with a spoon. Once mashed, add yogurt, olives, cheese, cilantro, lemon juice and black pepper. Stir the ingredients until well combined. Do not add salt yet.

*To prepare the tropical Pico de Gallo, in a large bowl mix mango chunks, onions, tomatoes, cilantro and salt to taste. Pico de Gallo is ready. Refrigerate it until needed.

*Heat a flat pan over medium flame. Cook the tortillas for 5-8 seconds on both sides, and keep it aside. Do not overcook it if you want them to remain soft.

*Give a little taste test to the filling, and add salt accordingly. Now, take each tortilla and spread around 1 1/4 tbsp filling over 8-9 tortillas and roll it up tightly.

*You can make it a couple of hours before you actually serve it and refrigerate it covered with cling wrap. When you serve, use a sharp serrated knife to cut into 1-inch discs. Much on the ends because it will be delicious, trust me! Garnish with cilantro.

 

 

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Tandoori-Garlic Potato Wedges

People say ‘Diamonds are💍💍 girls best friends’, but for me replace them with potatoes🥔🥔 and I’ll be your friend for life 🤣😂 I made this oven roasted Tandoori-Garlic potatoes. All I can say is there is nothing like crispy tandoori-garlic oven-baked potato wedges that are soft on the inside, and crunchy on the outside with a good kick of seasoning and garlic. Also, the good news is NO pre-soaking or parboiling is needed for these babies! And here goes the recipe:

Ingredients: Serves 3

4 medium sized white potatoes, peeled, rinsed and soaked in ice cold water
Olive oil to drizzle on top
2 teaspoons unsalted garlic powder
salt to taste
1 tsp unsalted tandoori masala powder
1 teaspoon paprika or red chili powder

Method:

*Preheat oven to 350F. Line 1 large baking tray with parchment paper and set it aside.
*Cut each potato in half lengthways, then cut into the wedges by cutting each half of the potato lengthwise.
*Lay down all the wedges in a single layer on the baking tray. drizzle olive oil and spread it well with the silicon brush.
*Coat each wedge with garlic powder, tandoori masala, and chili powder. Sprinkle salt according to your taste.
*Bake for 30-35 minutes, turning wedges halfway through, until they turn golden brown. Prick them with a fork to test if they are cooked well from inside.
*Top it with cilantro, and serve it with ketchup 🙂

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Eggplant Parmesan

When I made this burnt-chili-garlic spaghetti a few days back, I did a little experiment on eggplant parmesan. I made it as an appetizer. And let me tell you was delicious. The best eggplant parmesan ever. Here goes the recipe:

Ingredients: Serves 2

Extra-virgin olive oil
1 medium eggplant, cut circles 1 to 1 1/2 inches thick
Salt and pepper
1/2 cup finely chopped basil leaves,
1 cup flour
1 egg
1 cup Italian panko bread crumbs

Method:

*Preheat the griddle with olive oil
*Dip eggplant slices in egg, make sure you let the excess egg drip off, then dunk in flour. Dunk in egg again and then in breadcrumbs, coating it well on all sides.
*Pan fry it for 8-10 minutes on each side until golden brown.
*Serve it with Marinara sauce.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky

 


Greek Pizza/Flatbread

During the visit at the local farmers market, I found his fantastic, moist, and heavenly freshly baked Pita bread at ‘The hummus guy’ stall. I tried a few kinds of hummus and among them, the Cilantro-Jalapeño was the best. And in the corner, I saw packets of Regular and Whole Wheat Pita bread. While we did finish most of the bread that we bought with hummus yesterday, but this morning there was only one left 😂❤ I figured let’s make a pizza out of it because I had all the right ingredients in my pantry – Marinara (I have a homemade jar of tomato paste in the refrigerator), Boiled ChickPeas (I boil them and freeze them for a quick chickpea curry during weekdays), Dried Apricots, Fresh Greek Feta Cheese, and my personal favorite Greek Za’atar Spice mix. Here goes the recipe:

Ingredients:

1 Medium Sized Pita Bread
2 tbsp Marinara Sauce
1/4 cup canned chickpeas
3-4 finely chopped Turkish Apricots
2 tbsp Athenos Feta Cheese
1 tbsp Za’atar spice mix
1 tbsps Extra Virgin Olive Oil (EVOO)
2 tbsps chopped parsley

Method:

*Pre-heat oven at 400F.
*Dump everything on a pita bread in the order of – Marinara, Chickpeas, Apricots, Feta, Za’atar and at last olive oil.
*Bake the pizza for 10-12 minutes.
*Top it with parsley and serve hot.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Happy International Women’s Day

Today I was in a mood to eat appetizer i.e., Cheese Poppy for lunch. I remember, when I was a kid we used to live in a neighborhood surrounded by a flock of close friends and relatives. They usually used to drop by unannounced on weekends, which was good in terms of catching up with them. Although, it wasn’t good for my mom because she had to be innovative when deciding what to serve them for snacks. And that’s how she came up with the recipe for Cheese Poppy.
💞
But, before I share the recipe with you all, I want to give a shoutout to all the wonderful women all over the world. “Happy Women’s day” Let’s support each other, and make things happen.
💞
And now here goes the recipe.
Ingredients:
1 cup cottage cheese chunks (I get it from an Indian store)
2 tsp poppy seeds
1 tsp red chili powder
1/2 tsp Chaat Masala (It’s a tangy spice mix you get at an Indian store)
1 tsp lime juice
Salt to taste
2 tsp chopped cilantro/coriander
1-2 tsp olive oil
Method:
*Heat the pan on a medium flame and put some olive oil.
*Continuously stir in the poppy seeds, chili powder, chaat masala for a minute or two.
*Now add cottage cheese, cilantro, and some salt. Stir till all the spices amalgamate with cottage cheese.
*Add lime juice and give it a final stir.
*Serve hot with ketchup or as it is 🙂

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky