Spinach Deviled Eggs

Serves: 10 - 12

Hard-cooked eggs - 12
Mayonnaise - 1/4 cup
Vinegar - 2 tbsp
Butter or margarine, softened - 2 tbsp
Sugar - 1 tbsp
Pepper - 1/2 tsp
Salt - 1/4 tsp
Spinach - 1/2 cup, finely chopped

1. Slice eggs in half lengthwise; remove yolks and set whites aside.
2. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper and salt. Add spinach and mix well. Spoon into egg whites and  serve immediately.

Garlic Mushrooms with a Parsley Crust

These garlic mushrooms are perfect for dinner parties, or you could serve them in larger portions as a light supper with a green salad.

Serves: 4

Large mushrooms - 12 ounces, stems removed
Garlic cloves - 3, crushed
Butter - 12 tbsp, softened
Fresh white bread crumbs - 1 cup
Fresh parsley - 1 cup, chopped
Egg - 1, beaten
Salt - to taste
Cayenne pepper - to taste
Cherry tomatoes - 8, to garnish

1. Preheat the oven to 375 F. Arrange the mushrooms cup side up, on a baking sheet. Mix together the garlic and butter in a small bowl and divide 8 tbsp of butter among the mushrooms.
2. Heat the remaining butter in a small frying pan and lightly saute the bread crumbs until golden brown. Place the chopped parsley in a bowl, add the bread crumbs, season the mixture with salt and cayenne pepper and mix well.
3. Stir in the egg and use the mixture to fill the mushroom caps. Bake for 10-15 minutes, until the topping has browned and the mushrooms have softened. Garnish with quartered cherry tomatoes.

Cooks tip:
If you are planning ahead, stuffed mushrooms can be prepared up to 12 hours in advance and kept in the refrigerator before baking.

Tawa Paneer Chaat

Spicy panner stuffed in crisp puris and served

Serves: 4

Paneer - 500 gms, cut into 1/2 inch cubes
Crisp Puris meant for Pani Puri - as required
Oil - 3 tbsp
Onions - 2 large, chopped finely
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green chillies - 3-4, seeded and chopped
Tomato puree - 3/4 cup
Pav Bhaji masala - 3-4 tbsp
Salt - to taste
Chaat masala - 1/2 tbsp
Fresh corainder leaves - 2-3 tbsp, finely chopped

1. Heat oil in a wok and add onions. Saute till browned.
2. Add ginger paste, garlic paste and saute. Add a little water and continue to saute for about a minute.
3. Add green chillies and saute for another minute.
4. Add tomato puree, pav bhaji masala, salt and chaat masala and continue to cook on low flame until the oil seperate from the masala.
5. Add the paneer cubes and half of the coriander leaves. Stir gently
6. Check seasoning and cook on low heat for about 2 minutes.
7. Make small holes in the puris and stuff with the paneer mixture.
8. Garnish with the remaining coriander leaves and serve immediately.