An easy, delicious vegetarian gravy recipe for the perfect Thanksgiving meal with vegan and gluten-free options.
I had brought some Canapés for the kid’s birthday and had made a chocolate filling for them. Now I wanted to try out what is made and served at any Catholic wedding.
Canapés are generally served is weddings, by wedding I mean Catholic wedding. In a Catholic wedding there are nuptials and a reception. Nuptials are where the bride and the groom exchange rings in the Church and later there is a reception.
For a reception we have a wedding march, and then there is raising of the toast and dancing and dancing and snacking and drinks and much much later there is a buffet.
There are snacks served and one of them generally is Canapés. Canapés are filled with fish mayonnaise and is relished by many.
I wanted to try them out…
Wait I am not trying out fish mayonnaise but something close to it lets call it veggie mayonnaise.
This is my Blogging Marathon entry for the month long Marathon under the theme “Occasional”!
- 25 Canapés shells
- 1 cup hung curd
- ½ corn roasted
- 1 cup Carrots grated, Cauliflower florets, beans
- 1 teaspoon garlic chopped
- 1 teaspoon chaat masala
- ½ teaspoon black pepper
- Parboil the cauliflower florets and beans. Drain the veggies and dry them on a clean kitchen towel.
- Remove the corn kernels from the corn cob with a sharp knife.
- Mix the hung curd with all the ingredients except the Canapés.
- Chill it thoroughly.
- When you are ready to serve spoon the mixture in the canapé shells.
- Serve immediately.
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