Appetizers and Snacks

COOK AND SHREDD TURKEY, MELT CREAM CHEESE FOR ABOUT 45 SEC IN MIC, MIX ALL TOGETHER AND ROLL INTO ABOUT 4 INCH BALLS. ENJOY, WORKS GREAT WITH SHREDDED CHIX TOO!

Beat the eggs in a large mixing bowl. Add all other ingredients, stirring until well coated. Spread evenly on a baking stone or cookie pan. I spread mine thin, so they'll be more crisp like a cracker. But, you could spread it thicker if you wanted more of a bread type texture. Bake for 10-12 minutes at 375 until very bubbly. Let cool, then cut. Makes about 18 2X4 crackers, at 1.5 carbs each. Keep refrigerated. Pop one or two in the toaster oven to "crisp up", then enjoy with your favorite topping. These "crackers" are very low carb and taste great with toppings like tuna or egg salad, or just by themselves! I eat them almost every day, and they really satisfy my cracker/bread cravings.

Combine all ingredients in a bowl (use your hands, it's fun). Fry your meatballs in olive oil. Eat hot or cold.

Slice a baby zuccini length wise into 3 or 4 slices, top with pepperoni, cheese and salsa. Heat in the microwave for about 2 minutes or until cheese starts to melt. Remove and enjoy

1. Heat about two tablespoons of oil. Add mustard seeds and when the seeds start to crackle, add the cumin seeds, green chili, salt, ginger and garlic. Fry for a few seconds and add onions and turmeric powder. When the onions start to turn brown add cilantro and lemon juice and the potatoes. Mix well and turn off the heat. Let this mixture cool. Shape into small balls. 2. Make a thick batter with Besan/Chickpea flour, salt, red chili powder, baking soda and water. 3. Heat the oil for 10 to 15 minutes on medium heat. When the oil is hot, Dip the potato balls into the batter and carefully drop in the oil. Turn it every four minutes and remove from oil when it turns golden brown. 4. Serve with tamarind or green chutney.

1. Mix the onions, cayenne pepper, salt and besan (also cilantro and methi). Let it rest for about about 10 minutes to allow the vegetables to sweat. Add some water (only as much as required) to make into a very thick paste. 2. Heat the oil for about 10 to 15 minutes on medium heat. Pour a spoonful of the paste in the oil and let fry until golden brown. Stir in between. Remove from oil and strain the oil out. 3. Serve with tamarind chutney and mint chutney

1. Boil the potato. Cool. Peel the skin and mash the potato. 2. Mix all ingredients except the oil. 3. Make small hamburger size patties but about 1/2 inch high. 4. Pan fry in a non-stick pan with oil until both sides are golden brown. 5. Serve with tamarind or green chutney.

Boil potatoes, peel and slightly mash. Boil peas and cabbage and keep aside. In a non stick pan, heat oil and add chopped onions until light brown. Add ginger paste, coriander, mint, green chili and fry for one minute. Now, add salt and the boiled peas, cabbage and mashed potatoes and Stir well. Let it cook for a minute, remove from heat and keep aside. Mix flour and salt. Melt 3 tablespoons of butter and add to the flour and salt mixture and mix well. Add a few tablespoons of water at a time, to the mixture and make into dough. The consistency of the dough is similar to that of chapati. Divide the dough into walnut sized balls and flatten each ball to form a circle. The size of each circle is roughly six inches in diameter. Divide the circle into two (half circles). Wet the edges of each half circle. Place sufficient amount of stuffing in the middle of the half circle and fold the corners in, so that, the end result looks like a stuffed triangle. Pinch the edges lightly, they should seal easily because they are wet. In a wide skillet, heat oil over medium-low. When oil is hot, deep fry the stuffed samosas until they become pale brown in color. Remove from skillet and keep aside. After frying all the samosas to a pale brown color, re-fry them, over medium heat, once again to a deep brown color.

Boil potatoes, peel and slightly mash. Blend together the green chillies, garlic and ginger to a fine paste. Mix together the potato, onions, ginger and garlic chilli paste, coriander leaves, sugar, lime juice and salt to taste. Heat a little oil and add the mustard seeds and curry leaves. When the mustard crackles, remove from heat and add to the potato mixture and mix well. Make a smooth batter with the bengal gram flour, salt to taste, cumin seeds,red chilli powder and turmeric powder. Add a teaspoon of hot oil when making the batter. Let the batter remain thick. Divide the potato mixture into equal sized portions, the size of a lemon. Dip each ball in the batter and deep fry till golden brown in color.

Chop onions into fine strips then fry gently until slightly softened ,then leave to cool. Mix flour, seasonings ,milk and eggs together to form a smooth paste ,add water to make a slightly runny consistency. Add the onion and mix thoroughly. Heat the oil in pan for deep frying ,when medium heat drop spoonfulls of the mixture in and fry until deep golden and crispy.