October weather in Mumbai is not much cooler than summer. While it is the festival season and the ladies of the city indulge in their traditional silk which is so different from the otherwise dressing culture of the city, the weather gods remain rather unkind to them making the innumerable weekend parties rather warm and stuffy. But it is also that time of revelry and pomp. The silks come out, nevertheless.
In lieu of this mood and temperature, here is a simple crunchy cold canapé recipe.
My food word for this recipe would be invigorating.
When you go out shopping look for;
Greek yogurt
Feta cheese
Carrot
Cucumber
Red cabbage
Celery
Red chilli flakes
Dry oregano seasonings
Tortilla
The recipe would be;
Hang four hundred grams yogurt in a muslin cloth for an hour or so. Crumble a hundred grams of Feta cheese. Finely chop celery stalk to get two or three tbsp. Skin carrot and cucumber and finely chop to get half cup of each. Finely chop red cabbage. These three vegetable should be in equal proportions. Mix them and celery with the hung yogurt and Feta. Sprinkle seasoning and chilli flakes. With a fork blend the mix well with all components merging well with each other.
Lay out a tortilla on a clean even platform. Lather it with the mix ensuring consistent reach. Now roll it tightly and pack in cling wrap with toffee ends. Refrigerate for about six or eight hours. Even a day early is good. With a sharp knife cut them like pinwheel rolls.
Serve cold.
