Cooking Dil Se...!!!: Starters

Showing posts with label Starters. Show all posts

Golden & Crispy Sesame Prawns...!!!

Author: Siddhi Shirsat // Category: Indo-Chinese/Chinese Dishes, Prawns Dishes, Starters

This a Chinese Starter which is crisp outside and soft and juicy inside. Its a perfect prawns starter for a small party or get together. Its a very quick recipe so do give it a try.

INGREDIENTS :

12 large sized Prawns/Shrimps (Cleaned and Deveined)
2 tea spoon lemon juice
2 table spoon cornflour
salt

Marinade :

1/4-1/2 tea spoon pepper powder
2 tea spoon soya sauce
1/2 table spoon vinegar
salt

Batter :

1 egg white
1/4 tea spoon pepper powder
3 table spoon cornflour
pinch of baking powder
1 table spoon sesame seeds
1 table spoon oil
1/2 tea spoon salt

METHOD :

Wash the cleaned prawns.Rub lemon juice and salt on them and keep them aside for 15 mins.Wash them and pat dry again.

In a bowl mix all the ingredients of the marinade. Marinade the prawns in it at least for 1 hour in a refrigerator.

Mix all the ingredients of the batter in a bowl and beat it a little. Heat oil to deep fry in a wok.Spread the cornflour on a plate. Remove each marinated prawn and make it pat dry.Roll it on the spread cornflour and them dip it in the prepared batter and let it get fully coated in batter.

Reduce heat and deep fry it till golden brown for 2-3 mins. Repeat it with other prawns. You can fry 3-4 prawns together.

Drain them on paper and serve hot with schezwan sauce/Tomato-garlic dip.

Preparation Time : 20 mins.

Comments (3)

Golden Fried Cheese & Sweetcorn Balls...!!!

Author: Siddhi Shirsat // Category: Starters

This cheese & sweetcorn balls will not only be loved by kids but elders will also enjoy them. When anyone bites into this crispy snack their mouth is filled with melted cheese and sweetness of corns. As its a very quick starter they can be made in no time.

INGREDIENTS:

1 cup of grated processed cheese
1/2 cup very finely chopped capsicum
1/2 cup sweetcorn kernels (blanched and bit crushed)
2-3 green chili s finely chopped
1/2 tea spoon pepper powder
1 tea spoon dry oregano
2 tablespoons of cornflour
2 table spoons of maida
1/2 cup dry breadcrumbs
1 tea spoon chili flakes
salt
oil

METHOD:
Take the grated cheese in a bowl. Add the chopped capsicum and sweet con kernels in it and mix it well.

Now add the green chili, pepper powder, salt and oregano and mix the mixture well. Mixture should be handy enough. Add more grated cheese if required to improve the binding.

Make small lemon sized round and firm balls of that mixture and keep them aside. Mix cornflour, maida and little salt and make a thick batter of it using water.

Spread the breadcrumbs on a plate and mix the chili flakes with it. Heat oil to deep fry.

Now take a cheese ball and dip it in the cornflour and maida batter and them roll it into the breadcrumbs.Deep fry them on medium flame till golden brown and crispy. 4-5 cheese balls can be fried together.

Remove them on kitchen towel when done to remove excess oil. Serve this hot cheese and corn balls with tomato chili sauce.

Preparation Time : 15 mins

NOTE : Use only sweet corns or American corn for this cheese balls as they are more sweet and juicy as compared to the regular Indian corns.

Comments (10)

Crispy Chicken Fingers....!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Starters

This is one among the most easiest and tasty non veg starter. I make these often with a little change of marination ingredients.This recipe i try mostly so i am posting it here. Vegetarians can use cheese fingers instead of chicken pieces with the same recipe.

INGREDIENTS:

200 grams chicken breasts cut into thin long fingers
1 cup breadcrumbs
few cornflakes crushed(optional)
2 tea spoons dry oregano
2 tea spoons of chili flakes

For Marinade :

1 egg
2 table spoons cornflour
1/2 tea spoon pepper powder
1/2-1 tea spoon chili powder
1 table spoon lemon juice
1 table spoon ginger-garlic paste
salt

METHOD:

Wash the chicken pieces and pat dry them on kitchen towel. Mix all the ingredients listed under the marinade in a bowl. add the chicken pieces in it and mix . Keep in refrigerator for marination at least for 1-2 hours or even overnight will do.

Heat oil for deep frying in a wok.Mix chili flakes,crushed cornflakes and oregano with the breadcrumbs and spread them on a plate.

Roll this marinated chicken fingers in the breadcrumbs mixture and deep fry them till golden brown on a medium flame. Do not keep the flame very high or else the chicken fingers wont get cooked inside.Chicken should also not get overcooked,it should remain tender. So 2-3 mins on medium flame are enough for a single chicken finger to get cooked properly.

Serve this hot chicken fingers with tomato ketchup or any cheesy dip.

Preparation Time : 10 mins (Excluding marination time)

NOTE: Crushed cornflakes are optional so if u do not want to use them then u can skip them.
My vegetarian friends can try this same recipe with processed cheese fingers.

Comments (7)

Garlic Buttered Squids(Calamari)...!!!

Author: Siddhi Shirsat // Category: Seafood Recipes, Starters

Squids or Calamari are one of the most famous seafood items. This Garlic buttered Squids is a very popular dish in restaurants. Its a very simple and quick to prepare, but the outcome is very tasty and delicious seafood starter.

INGREDIENTS:

2 cups squids ( cleaned and cut in rings)
2 table spoon butter
1 table spoon finely chopped garlic
2 tea spoon ginger-garlic paste
1/2 tea spoon turmeric powder
1/2 tea spoon pepper powder(optional)
1 table spoon finely chopped coriander
salt
oil

METHOD:

Apply salt, turmeric and ginger-garlic paste to the squid rings and keep for marination for 20 mins. Heat oil for deep frying in a kadai. Fry all marinated squid rings in it till light brown and done.Drain them on a oil absorbent paper.

Heat a non stick pan and add 1 tea spoon oil in it. Then add 1 table spoon butter and when it melts add chopped garlic and saute it till it turns light brown and and butter is nicely flavored with garlic.Now add fried squid rings and toss them for 2 mins. Add the remaining butter and pepper powder and toss them again till the butter melts and coats them properly.

Add the chopped coriander leaves and toss and remove from flame.Serve them hot.

Preparation Time : 20 mins

Comments (5)

Chicken Satay With Peanut Sauce...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Starters, Thai Dishes

From past many days i had not posted any dish from Thai cuisine so i am posting today the famous starter from Thai cuisine " Chicken Satay".....This most popular starter is very easy to prepare...i have used few spices to make it little more spicy then usual, you can skip them if you do not want it spicy....Enjoy this tasty starter with peanut sauce, its a very kewl combo...:-)

INGREDIENTS:

FOR CHICKEN SATAY:

250 grams boneless chicken breasts( cut in thin long strips)
1 table spoon fresh garlic paste
1-2 tea spoon brown sugar(demerera sugar)
1 table spoon lemon juice
1-2 table spoon thick coconut milk
2 tea spoon soya sauce
1/2 tea spoon cumin powder(optional)
1 tea spoon coriander powder(optional)
1 tea spoon chilli powder(optional)
1/4 tea spoon pepper powder(optional)
salt
5-6 satay sticks

FOR PEANUT SAUCE:

1 cup roasted peanuts
1 cup coconut milk
2 tea spoon brown sugar
2 tea spoon soya sauce
1/4-1/2 tea spoon chilli powder
1 tea spoon lemon juice(optional)
2-3 garlic cloves
2 tea spoon butter
1 tea spoon oil
salt

METHOD:

Take the chicken strips in a bowl. Add garlic paste, salt,brown sugar,lemon juice,soya sauce, all the spices and coconut milk and mix.Apply it well on the chicken strips.Keep it for marination for an hour or two in a refrigerator.

After marination thread the marinated chicken strips into satay sticks.Heat a griddle plate and put little oil on it.Place the threaded satay sticks on the griddle plate.Pour some of the excess marinade over the chicken and cook on all sides till cooked and fully brown.

For peanut sauce put roasted peanuts in the grinder and pulse them to fine pieces then add brown sugar,soya sauce,chilli powder,garlic cloves,butter, oil and little coconut milk.Grind it to fine paste, add remaining coconut milk and grind it until you get a fine paste of saucy consistency

Serve hot chicken satay with this peanut sauce.

Preparation Time: 30 mins

Comments (10)

Achari Paneer Tikka...!!!

Author: Siddhi Shirsat // Category: Kebabs N Rolls, Paneer Dishes, Starters

I am a big fan of tikkas and kebabs and trying them with different flavours is a very interesting task.So i made this "Achari Paneer Tikka" recently by using achar masala(Pickle spice powder) and some regular ingredients.Pickle is a must with food in many regions of India , so why not use it to make some other tasty dishes.This is a very quick,easy and tasty starter.I added whatever spices i found to make it more spicy but it will get its main taste from the achar/pickle spice powder.You can use any achar/pickle powder for it.I have used a homemade pickle spice powder, but if you do not have homemade achar/pickle powder you can even use readymade pickle spice powder as its very easily available in stores.

INGREDIENTS:

250 grams paneer (cottage cheese)
2 capsicum
2 tomatoes
1 cup yogurt
1 table spoon of homemade/readymade achar masala(Pickle spice powder)
1 tea spoon chilli powder(optional)
1/2 tea spoon turmeric powder
1 tea spoon amchur powder(dry mango powder)
1 tea spoon cumin powder
1/2 tea spoon chat masala
1/2 teaspoon sugar
salt
oil

METHOD:

Put the yogurt in a muslin cloth and tie a knot.Hung it for 1 hour so that all the water drips down from it.Cut the paneer intoone inch cubes.Similarly cut capsicum and tomatoes in one inch square pieces.

Take the hung yogurt in a bowl.Add chilli powder, turmeric powder,cumin powder,amchur powder, chat masala and achar/pickle spice powder,sugar and salt to it.Mix it well so that the spices get distributed evenly.Add the amount of spices according to your taste.Add 2 tea spoon oil also and mix.Marinade is ready.

Now take the paneer cubes and chopped tomato and capsicum pieces in a big bowl.Add the marinade mixture to it ans mix it well..Apply the marinade gently to the paneer cubes or else they tend to break.

Take some satay/skewer sticks.Take one stick and thread alternate layers of marinated capsicum, paneer cube and tomato.Repeat it with the other sticks.

Heat a tawa/griddle with little oil or a stone griller or tandoor and grill it for 2-3 mins on each side till done.

Serve hot.

Preparation Time: 20 mins

Comments (17)

Mushroom Lollypop's...!!!

Author: Siddhi Shirsat // Category: Mushroom Dishes, Starters

I am not geting enough time for blogging this days as i am bit busy nowdays, so was not able to post from last few days and even missed my regular blog hopping .But today i am back with a very tasty starter "Mushroom Lollypop".This is one of the most yummy and tasty starter in my vegetarian starters list.I found a very good recipe of it in sushmas blog here.She has given a very nice recipe of it and her pic is also very inviting.Do check her blog for many yummy chinese as well as other recipes.Thanx A lot Sushma for the lovely post.I tried her version and they were so tasty that they got over in few mins Try them soon and i am very sure that you all will love it.Its are perfect starter for some special guests at home.

INGREDIENTS:

200 grams fresh button mushrooms
1 cup coursly grinded cornflakes
oil

For Marinade:

1 tea spoon pepper powder
2 tea spoon fresh garlic paste
2 tea spoon lemon juice

For Batter:

1/2 cup maida(All purpose flour)
1/2 cup cornflour
2 tea spoon fresh garlic paste
1 table spoon grated mozzarella cheese
2-3 green chillis finely chopped
2 table spoon finely chopped coriander leaves
1/2 tea spoon baking powder
salt

While Serving:

Toothpicks
Silver foil

METHOD:

Wash the mushrooms well and then dry them fully by keeping them on a absorbant paper for few mins.Prick them with a fork at few places so that they absorb the marinade well.Mix all the ingredients of the marinade in a bowl and rub it all over the mushrooms very well.Keep them aside for 30-40 mins.

Mix all the ingredients of the batter and make a smooth and thick batter like that of a pakoda . Spread the crushed cornflakes on a plate.Now take each marinated mushroom and dip it well in the prepared batter and then roll it on a bed of crushed cornflakes so that it coats it well all over.Deep fry this mushrooms in hot oil till golden brown.

You can prick them with a toothpick before deeping in the batter or you can even prick it after frying the mushrooms as sometimes the toothpick tends to fall during frying.Then wrap the ends of toothpick with a silver foil and serve them hot.

I served them with oriental chilli-garlic sauce as it goes very well with it...

Preparation Time:50 mins

Comments (25)

Chicken Momos With Tomato Chilli Garlic Sauce...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Indo-Chinese/Chinese Dishes, Starters

"Momos" or "Momochas" is a type of dumpling which is native to himalayas of Tibet., north-eastern part of India and also some parts of China.This dumplings are either steamed or even deep fried..The stuffing can consists of meat or vegetables.I had tasted this delicacy for the first time in Pune in a North-Eastern restaurant and had just loved it.Its very famous in some parts of pune due to the north-eastern population.Earlier i had posted a vegetarian version of momos...Mushroom Momos...you can check them.Today i am posting chicken momos which i had made few days back and they had tasted very good.I had steamed them as i did not want to increase my calorie intake by having deep fried items...You can even deep fry them to increase its taste instead of steaming.

INGREDIENTS:

For Outer Coating:

200 grams all purpose flour( maida)
salt
oil

For The Stuffing:

250 grams boneless chicken
1-2 table spoons of ginger-garlic paste
2 onions finely chopped
2 tea spoon soya sauce
1 tea spoon chilli sauce
1-2 tea spoons of red chilli powder
1 seasoning masala cube
2 table spoons of chopped coriander leaves
salt
oil

For Tomato Chilli Garlic Sauce:

2 tomatoes dry roasted
4-5 red chillis dry roasted
1/2 tea spoon brown sugar
1 tea spoon soya sauce
4-5 chopped garlic cloves
salt

METHOD:

Take maida in a bowl and add salt and little oil and kned it into a soft dough using water.Keep it aside.Take the chicken pieces and apply ginger-garlic paste to them and cook them till they are almost done.Cool them and shred them into small pieces.

Heat a pan and add little oil.Then add the chopped onion and saute till it turns light brown.Then add the shredded cooked chicken and mix.Add soya sauce and chilli sauce and stir for 1-2 mins.Then add chilli powder and seasoning masala and mix well.Add salt and stir. Cook for 1-2 mins.Add coriander leaves and remove from flame and cool.

Roll out small thin rotis from the kneded dough, they should be of small size diamter of each should be approx 4-5 inches.Put 2 teaspoon of stuffing on the center of each rolled roti and close it giving proper folds.You can even give them the shape of semi circle.Try to give any shape you desire but seal it properly so that the stuffing does not come out.

Heat a steamer with water.Make a bed of cabbage leaves on the steamer plate and on them keep the prepared dumplings.Because of cabbage leaves the momos wont stick to the plate.Steam this dumplings for 15 mins.Momos are ready.

Now for the sauce grind roasted tomatoes and red chillis till they form a fine paste using little water.Heat little oil in a wok.Saute chopped garlic for 2 mins then add the tomato and chilli paste to it and little water.Let the mixture boil.Then add brown sugar, salt and soya sauce and cook for 2 mins.Sauce is ready.

Serve hot chicken momos with tomato chilli garlic sauce.

NOTE: My vegetarians friends can substitue chicken stuffing with soem vegetable stuffing and can enjoy them.

Preparation Time: 30 mins

I am fowarding this momos to jagrutis event Joyful Eating Whilst Traveling.Well i had not gone to Pune for a tour but was staying there for 10 months and had tasted this momos first time there.As one condition for the participation of event is posting a pic of the place where you had tasted this dish, i just have few pics of Pune, so i am posting a snap of the famous Dagdushet Halwai Ganesh Temple.It is the place which i have visited maximum times during my stay there,its a very beautiful and peaceful temple.I idol of lord ganesh in it is very very beautiful.

Comments (33)

Strawberry Shashlik...!!!

Author: Siddhi Shirsat // Category: Starters

A VERY HAPPY RAM NAVAMI TO ALL MY BLOGGER PALS...!!!!

You must have heard about chicken shashlik,or tofu/paneer shashlik but have you ever heard about this strawberry shashlik?...It is a very unusual but a very tasty and quick starter...When we make something from strawberries we mostly make some dessert or drink from it.I had many strawberries and wanted to try something new and interesting with them so decided to try making its shashlik which is a mildly spiced starter.I prepared a simple marinate with herbs , honey , little seasoning and roasted them with it for few mins and these strawberries tasted very well...The herbs had given a nice flavour and taste to them. This strawberry starter is little spicy and flavourful outside and juicy and sweet inside.Give it a try and i am sure you will love it.

INGREDIENTS:

10 ripe strawberries
3 tea spoon olive oil
2 tea spoon honey
1 tea spoon oregeno(dry)
1 tea spoon thyme(dry)
1/2 tea spoon fresh pepper powder
10 toothpicks

METHOD:

Take each strawberry and slightly slice it near the stem so that it can be kept erect without falling.Its like a base to it.

Now take a bowl and add olive oil and honey in it and mix it well.Then add oregeno, thyme, pepper powder, salt and mix it well.

Prick each strawberry with a toothpick.Now with the help of the toothpick dip each strawberry in the marinate and let it get coated well with it.Repeat it with other strawberries.

Heat a flat tawa and grill this strawberries for 60-90 seconds.Keep on turning and grill it so that it doest not get overcooked.Do not fry them for more then 2 mins.

Serve them hot.

Preparation Time: 10 mins

I am forwarding this to Wear Your Food Event hosted by Sanjana of Ko Rasoi as i liked the cute strawberry charm of the bracelet she had displayed and i prepared this for it.There was whole strawberry over there so i tried to make something using whole strawberries.

Comments (55)

Vegetable Seekh Kebab & Guest Post...!!!

Author: Siddhi Shirsat // Category: Kebabs N Rolls, Starters

I had posted lot of sweet recipes recently so now i am posting a spicy and tangy recipe or else my blog mite be prone to diabetes...he he...Veg Seekh Kabab is not only one of the most famous and delicious kebabs but they are also very easy to prepare them.I make both chicken as well as vegetable seekh kebabs.But today i am posting vegetable seekh kebab recipe as i had made them few days back. I have made changes in it according to my choice.They really taste delicious and are very easy to prepare.One of the best starters to serve for a party at home:-)

INGREDIENTS:

2 -3 medium sized potatoes boiled
1 cup green peas
3/4 cup grated carrot
3 table spoons gram flour(besan)
1 tea spoon caraway seeds(shahi jeera)
1 table spoon ginger-garlic paste
2-3 green chillis chopped
1 tea spoon tandoori masala
2 tea spoon chat masala
2 table spoon cashewnut powder
oil
salt
10 satay sticks

METHOD:

Blanch the green peas in hot water till they become soft.Grate the boiled potatoes.Heat little oil in a deep pan and add caraway seeds in it.After 1 min add the besan and roast it for 2-3 mins till the aroma comes.Keep it aside.

Grind blanched green peas and green chillis coursely, do not add water.Heat little oil in a pan and add grated carrot in it.Saute it for 1 min and add the grinded green peas and chilli mixture and mix it well and cook for 1-2 mins.Add the roasted gram flour and caraway mixture and saute for 2 mins.Then add the ginger-garlic paste and saute for more 2 mins and remove from flame and let it cool.

In a bowl take the boiled and grated potatoes and add the cooked vegetable mixture.Then add salt,chat masala, tandoori masala and cashew nut powder.Mix it to form a soft mixture.Divide into 10 equal parts.

Take a portion of this mixture and place at the center of a satay stick and press it around the stick till its evenly layered.Press the ends firmly.

Heat a tawa and add little oil and shallow fry this kebabs till golden brown on all sides for 5-6 mins or you can even grill them in a tandoor or oven.

Spinkle chat masala and serve hot.

NOTE: If you like you can even add grated cabbage in this mixture and even sweet corns.

Preparation Time: 25 mins.

MY FIRST GUEST POST

Hey friends ,one of my blogger pal Deepa from Foodlyrics had started the wonderful concept of guest post in her blog some weeks back and have given me chance to publish my guest post in her blog...It was my first ever guest post in blogging world and i was very exited to post it.Thanx a lot Deepa for giving me this opportunity.

I have posted sweet potato kheer(A traditional goan sweet recipe) in it.Check it here.

Comments (47)

Cheesy Corn Chilli Poppers...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Starters

This is a very tasty and quick starter recipe...its long green peppers stuffed with cheese and sweet corns with seasonings.I have used bhavnagri chillis here which are less spicy and thick. You can use any long green peppers which are less spicy.I have used both mozerella as well as processed cheese for the stuffing which gives it a very nice taste.

INGREDIENTS:

5-6 long green chillis( bhavnagri)

2 cups sweet corn kernels

1 cup grated mozerella cheese

1 cup grated processed cheese

2 tea spoons chilli flakes

1 tea spoon pepper powder

1/2 cup maida(all purpose flour)

1 cup bread crumbs

oil

salt

METHOD:

Cut each green chilli into 1 inch pieces and remove it seeds so that each piece is like a ring.Now apply salt to it and keep aside.Blanch sweet corn kernels in hot boiling water and let them cool.Chop sweet corn kernels to small pieces.

Now take the chopped sweet corn kernels in a bowl and add grated processed and mozerella cheese,chilli flakes,pepper powder and salt.mix it well.

Now stuff this mixture in the chopped chilli rings and pack it on both sides with it.Make a medium thick batter of flour and water with little salt.Dip the stuffed chilli rings in it fully and then roll it in bread crumbs and deep fry them in hot oil till golden brown and crisp.Keep the flame medium so that they get cooked from inside also.

Serve hot with tomato ketchup.

Preparation Time: 20 mins

Comments (35)

Angoori Paneer Tikka...!!!

Author: Siddhi Shirsat // Category: Paneer Dishes, Starters

This is a very tasty starter dish...Tangy black grapes sauce is sandwiched between paneer slices,skewered along with bell pepper and tomato and roasted till golden brown. Its a very good tasty and unique vegetarian starter to serve for a party.Give it a try.

INGREDIENTS:

For Paneer Tikka:

200 grams paneer block(cottage cheese)
1/2 cup green bellpepper diced( 1 inch square pieces)
1/2 cup tomato diced( 1 inch square pieces)
2 tea spoon chat masala
1/4 cup besan(gram flour)
1/4 tea spoon pepper powder
1/4 tea spoon amchur(dry mango powder)
2-3 table spoon milk
2 tea spoon fresh cream(optional)
1/2 tea spoon chilli powder
10- 12 small bamboo skewers( or toothpicks)
salt
oil

For Grape Sauce:

1 cup chopped fresh black grapes
1 cup finely chopped jaggery
1 table spoon lemon juice
black salt
salt
oil

METHOD:

First to make the grapes sauce heat 1 tea spoon oil in a kadai.Add the chopped black grapes and saute until they become soft .Add black salt and salt and mix.Add the jaggery and let the mixture get cooked.Amount of jaggery depends on the sweetness of grapes, if grapes are very sweet then add little less jaggery.

When the mixture becomes thick add lemon juice and remove from flame.Let it get cooled then grind it to a fine and smooth paste.Keep it aside.

Cut the paneer block into 1/2 centimeter thick slices.sprinkle little salt and chat masala evenly over them.Take one slice and apply grapes sauce all over it on one side.Keep the other slice on top of it and cover.This is paneer sandwich.Now cut this paneer sandwich in 1 inch sided squares.

for the batter take besan in a bowl and add salt, chilli powder, pepper powder and amchur to it mix it well.Then add milk and cream and form a thick batter.

Now take a skewer and thread one bellpepper piece and tomato piece.After it thread one paneer sandwich square and again thread one tomato and bellpepper piece.The tomato and bellpepper pieces holds the paneer firmly on the skewer.Repeat the same with the remaining paneer squares and veges.

Arrange all the threaded skewers on a plate and pour 1-2 tea spoon of prepared besan batter on the paneer square so that it covers the paneer square on all sides.

Heat 2-3 tea spoons of oil in a pan. Place these skewers on the hot pan and cook till golden brown on all sides.

Serve hot with black grape sauce.

Preparation Time: 20 mins

Comments (31)

Thai Wok Chicken...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Starters, Thai Dishes

This Thai wok chicken recipe was shown by one of the main chefs of Hotel Taj Vivanta of Goa on a television show.I liked the recipe and its ingredients so i tried it at home with some little modifications and it turned out very good.Everyone at my home liked it.Its a very spicy and crispy starter.Now it will become a frequent dish at my home:-)...It is a quick and perfect dish for a small party at home.

INGREDIENTS:

250 gms boneless chicken pieces
3/4 cup thai redchilli sauce(or red chilli sauce + 1/2 tea spoon kashmiri chilli powder)
1 egg yolk
5 spring onions chopped
2 onions sliced
2 table spoon garlic paste
1 table spoon ginger paste
1/2 tea spoon white pepper powder
1/4 tea spoon black pepper powder
2-3 table spoon chopped corainder leaves
1+1/2 tea spoon seasoning powder
2 table spoon cornflour
1 table spoon all purpose flour(maida)
1 cup tomato puree(or ketchup)
1 table spoon finely chopped garlic
1 table spoon lime juice
chilli oil(or normal oil)
salt
oil

METHOD:

Take the chicken pieces in a bowl.Apply ginger and garlic paste to it.Now add white pepper powder,1 tea spoon seasoning powder,salt,egg yolk and mix it well so that it gets mixed well with chicken pieces.Now add 1/2 cup of thai red chilli sauce, chopped corainder leaves and mix again.Now finally add cornflour and maida and mix it well so that it gets coated very finely with chicken pieces.Adjust flour and cornflour quantity according to the binding needs, do not add much.

Heat oil in a wok for deep frying.Deep fry this chicken pieces on high flame till they get cooked and crispy.Remove them and keep on absorbing paper.

Heat a wok and add 2 table spoon chilli oil in it.Saute chopped garlic pieces till light brown.Now add the remaining 1/4 cup thai red chilli sauce and saute for 20 secs.Now add the tomato puree or ketchup and cook for 20 seconds.

Now add the fried chicken pieces and mix them well with the sauces.Add 1/2 tea spoon seasoning powder,black pepper powder and lemon juice.Add the chopped spring onions and stir them for 10 seconds.

Now finally onions have to be added .Normally in any other dishes we add onions before and saute them, but here we add it at last so that they remain crunchy and we get a nice taste.So add the onions and mix them well with the chicken pieces.Cook for 1 min till the onion become little cooked but still crunchy.

Remove from flame and serve hot.

NOTE:Thai red chilli sauce is a main ingredient here to give the colour and spicy taste.If you do not get it use normal red chilli sauce and 1/2 tea spoon kashmiri chilli powder for colour.

Preparation Time: 25 mins

Comments (9)

Peppery Baby Potatoes...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Starters

This is a very tasty starter recipe.I had seen it on one of the tv shows some days back.I liked the way it was prepared,so decided to try it as it was very simple recipe and ingredients were also less.I made it with few modifications and i loved its taste.It was just superb.I had not expected that such simple ingredients can give such a good taste and flavour.The pepper and crisp fried garlic become a superb combo along with corainder and give a nice taste.I am damn sure anyone who will taste it will love it.I will definetly say for this recipe that no1 can eat it just once...he he

INGREDIENTS:

10-12 baby potatoes

1/4 cup thinly sliced garlic cloves

1/2 cup chopped corainder leaves

1-2 tea spoons pepper powder

1-2 table spoon fresh cream

salt

oil

METHOD:

Prick the baby potatoes at 1-2 places and half boil them with salt.Now peel them and keep aside.

Heat a non-stick pan and add 2-3 table spoons of oil.I know its lot of oil, but for this recipe its a mustas garlic and corainder needs to be fried till crisp in oil.Now add the sliced garlic and fry till it becomes golden brown.Now add salt in this oil only.This step is important as the salt nicely coats garlic and gives a nice taste.

Now add the half boiled baby potatoes and mix properly.By now the garlic must have got crispy.Do not allow garlic to get burned but it should become crispy, so keep the flame medium low.

Now add chopped corainder and let it also get sauted in the oil along with potatoes.After 2-3 mins of sauting add pepper powder and mix it well so that it gets distributed evenly for all potatoes.Add pepper powder according to your taste, if you want mild flavour add less .I had added bit more as in original recipe and liked it.Now close the lid and cook it for 2 mins.

When done add the cream and saute for 2 mins.Cream is added as cause of it all the other ingredients gets coated on the potatoes, so add it accordingly.Remove from flame.

Serve hot.

NOTE: You can even add little chilli flakes if you want that spicy taste, i had not added it.

If you do not get baby potatoes you can scoop out normal potatoes and use.

Preparation Time: 15 mins

Comments (7)

Cabbage Rolls with Mexican Salsa...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Kebabs N Rolls, Mexican Dishes, Starters

Mexican cuisine is also very popular in world like italian cuisine. Specialy salsa with tortilla chips is a must in mexican cuisine. This cabbage rolls is a very healthy and filling recipe and when we serve it with authentic mexican salsa , it becomes a perfect and tasty combo. This rolls are perfect snack or starter.

INGREDIENTS:

1 medium fresh cabbage

For Stuffing:

4 boiled and mashed potatoes

1 cup green peas

1 cup grated carrot

2-3 chopped green chillis

1/2 cup roasted peanut powder

1 tea spoon turmeric

2 tea spoon chilli powder

2 table spoon lemon juice

1 tea spoon mustard seeds

salt

oil

For Salsa:

4 tomatoes chopped

1 capsicum chopped

1 onion finely chopped

3 red serano chillis

1 tea spoon red chilli powder

1 table spoon lemon juice

salt

olive oil

METHOD:

Remove fresh whole leaves of cabbage and wash them and refrigerate till use.For Stuffing heat a non stick pan and add oil. When it gets heated up add mustard seeds.When they splutter,add chopped green chillis and onion. Saute till it becomes soft.

Now add grated carrot and let it get cooked fully. Now add the green peas and saute them for 2-3 mins. Now add the mashed potatoes ans stir well. Add chilli powder and turmeric powder and mix it well.Spinkle some water and close it and let it get cooked on low flame for 3-4 mins. Sprinkle lemon juice and remove from flame.

For salsa heat olive oil, add serono chillis and chopped onion, chopped capisicum and saute.Let them get cooked well.Now add chopped tomatoes and salt. Add chilli powder and cook till tomatoes get soft.Add lemon juice and remove from flame and let the mixture cool a little. Finally grind the mixture together in a mini-grinder for 2 mins. without any water.Do not grind it too fine, it should be a course paste.

Now finally to assemble the rool, take each cabbage leaf, add 1 table spoon of prepared stuffing and sprinkle some peanut powder and roll it into a roll.Fix a toothpick to close the roll firmely and roll does not open.

Serve with salsa.

Preparation Time: 25 mins

Comments (1)

Mushroom White Sauce Bruschetta...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Italian Dishes, Mushroom Dishes, Starters

Well this recipe came into existence cause of my wierd imagination. I like white sauce and i observed that mushroom tastes well with white sauce as they compliment each other well.And the idea of keeping it on toast came from the concept of Bruschetta.Bruschetta is an famous italian snack.It consists of grilled bread with olive oil, pepper, cheese etc. Variations may include toppings of meat, vegetables, beans, Bruschetta is usually served as a snack or appetizer. I named this dish bruschetta as it was similar to it but with little modifications made by me.I made them and they tasted superb. Everyone who tasted it liked its taste and asked me the recipe also:-))

INGREDIENTS:

2 cups chopped button mushrooms

3 cups milk

1 medium size finely chopped onion

15 bread slices

2 table spoon butter

2 table spoon cornflour

1 cup grated cheese

1 tea spoon oregeno

4 table spoon butter

extra virgin olive oil

1/2 tea spoon pepper powder

1 table spoon cilantro

salt

METHOD:

Heat a pan and add two table spoon of butter,when its melted add mushroom pieces and fry them for 3-4 mins till soft.

Heat a kadia, add butter, when its melted add Garlic pieces and fry till they turn light golden and leave aroma.Now add choped onion and saute till soft and light brown.Now add cornflour and keep stirring countinously for 2 mins till its raw smell goes . Now add milk and keep on stirring till thick, avoid lumps.

when its thick enough. add pepper powder and salt. Add fried mushrooms and mix well.Add grated cheese and mix well. Add oregeno and remove from flame.

Now take the bread slices. Cut them in round shape using a sharp edge bowl. You can use the bread without giving it round shape also.

Heat a non stick tawa, add butter or olive oil and fry the bread slices till golden and crisp on both sides.You can even toast them in a toaster.

Take each toast and put mushroom mixture and garnish with cilantro.Serve Hot.

NOTE: If you want mushroom mixture to be more spicy, you can add some chilli flakes to it.

NOTE: To get the authentic italian bruschetta taste using olive oil to toast the bread slices is a must.

Preparation Time: 15 mins

Comments (0)

Babycorn Fingers...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Starters

Babycorn is as famous as sweetcorns.Many tasty starters as well as main course dishes can be made from babycorns. This babycorn fingers is a very tasty and quick starter.I had tried it combining 2-3 recipes and it was very tasty and crispy.Give it a try, its a tasty and easy starter for a party at home .

INGREDIENTS:

7-8 fresh babycorns

2 tea spoons ginger-garlic paste

2 tea spoon chilli powder

1 tea spoon chat masala

salt

For Batter:

2 table spoon maida

2 table spoon cornflour

1 table spoon chopped parley(or cilantro)

1/2 tea spoon chilli powder

salt

METHOD:

Cut the babycorns in two halves vertically. Marinate them with chilli powder,ginger-garlic paste,chat masala and salt for 15 mins.

Mix all the ingredients of batter and add water and whisk to make a batter of coating consistency.

Heat oil in a kadia.Heat sufficient oil in a kadai. Dip the marinated babycorns one by one in batter and deep fry till golden and crisp.Drain and place on a absorbent paper.

Serve hot with tomato-garlic sauce.

Preparation Time:20 mins

Comments (0)

Prawns Stuffed in bell pepper and Snake Gourd...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Prawns Dishes, Seafood Recipes, Starters

This recipe is a very uncommon combination but is very tasty. I love this from my childhood.It was a common dish at my place. In this both snake gourd as well as bellpeppers can be used to stuff prawns mixture. I have put the pic of both.With snake gourd it gets a different taste with mild flavour of snake gourd and if stuffed in capsicum its gives different taste of capsicum. Both combinations have their own special taste. Normally i do not eat any dish made from snake gourd, as i do not like it. But i just love this dish. Its so tasty that people who do not like snake gourd will also enjoy it.Its a very good starter recipe .

INGREDIENTS:

3/4 cup cleaned medium size prawns

4-5 small size green bellpeppers

1 snake gourd

1 1/2 cup onions chopped finely

3/4 cup chopped tomato

2 green chillis chopped

2 table spoon chopped corainder leaves

1/2 cup besan

1/2 tea spoon chilli powder

1 table spoon lime juice

1 tea spon turmeric

2 tea spoon garam masala

salt

oil

METHOD:

Cut the snake gourd in round pieces, may be 2 inches in length.Remove all the inner seeds and pulp. Make them hollow like pipes.

Take each capsicum and chop its one end, not the end near stem but the opposite one. A hole of 1 n 1/2 inch is developed. Now remove all the seeds from it and make it hollow.Cut is always made to the end opposite stem as it makes it easier to remove the seeds.

Apply salt,lemon juice and turmeric to prawns and keep them for marination for 20 mins.

Now Heat a pan. Add 2 table spoon oil in it.Fry onions in it till soft and light brown. Then add tomatoes.Saute till they become soft.Add green chillis.Now add the marinated prawns. and cook them for some time till they are fully done. Now add salt, garam masala and mix it properly. When the whole mixture is done garnish it with coriander leaves and remove from flame. Let it cool for some time.

Now take bowl. Add besan to it. Add little salt and chilli powder.Add little water and mix it well till it forms a thick paste. It should not be thin batter.

Now take one capsicum. fill it fully with the prawns stuffing. Now seal its open end with the besan batter.Repeat the same with the remaining bell peppers.

Now take one snake gourd piece. Fill it with the prawns stuffing. Seal its both edges with the besan mixture. The mixture must be thick, it should not fall when applied.

Heat a pan. Add oil and shallow fry them on all sides till they are done.Remove them on paper to absorb oil.They can also be deep fried but i avoid it as it consumes more oil which is not good for health.

Or they can even be cooked in microwave.Brush oil on each one of them and cook them on convection mode for 10 mins and 5 mins on grill.

Serve them hot.

NOTE:I have used small size bellpeppers as they are good to stuff as well as cook. While eating also no need to cut and serve, they can be serves as whole.

If medium size prawns are not available, cut big size prawns in pieces and use.

Preparation Time:30 mins.

Comments (0)

Mushroom Momos...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Indo-Chinese/Chinese Dishes, Mushroom Dishes, Starters

Momos or momocha are Steamed Dumplings. It is a popular recipe from the land of china, tibet and north eastern india. It is famous in many north-eastern restaurants in many parts of india. normaly momos are stuffed with vegetable filling or chicken stuffing.They are usauly served with momo sauce.I had lots of mushrooms at home and wanted to try something new so decided to make mushroom momos and believe me they turned out realy yummy...:)

INGREDIENTS:

1 cup maida(all purpose flour)

1 cup chopped natural mushrooms(or artificial)

2 onions chopped finely

1 veg maggi cube

1 table spoon soya sauce

1 tea spoon chilli sauce

1 tea spoon garam masala

1/2 tea spoon baking powder

salt

oil/ghee

METHOD:

Take maida ina bowl and mis baking powder and salt. Add little oil and kned well using water.Keep for 40 mins.

Now take a kadai.Add oil and fry onions till golden brown. Now add the mushrooms in them and mix them and close the lid. Let them cook on low flame.

When the mushrooms are cooked well. Add salt, maggi cube and garam masala and stir well. when its almost done add soya sauce and cook for 1 min and remove from heat. Keep aside.

Now make small balls of the dough.Roll them into small thin puris and put 1 table spoon of the filling in the center.Close the puri and seal it. Same like we make modaks here.

Steam them for 20 mins in a steamer.

Serve hot with tomato-garlic sauce.

NOTE: You can even bake them and serve after steaming.

Preparation time: 30 mins

Comments (0)

Palak(Spinach) Pakoda...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, side Dishes, Starters

Spinach is a vegetable which many people dont like. But its very good for health.Many tasty dishes can be prepared from it. Palak pakoda is one such dish.Spinach leaves dipped in a thin gram flour batter and deep-fried to a crisp finish is an ideal monsoon snack and starter. This pakodas can also be used to make many other other dishes.

INGREDIENTS:

1 Bunch of fresh Palak(spinach)(10-12 leaves)
1/2 Cup Bason
1 tea spoon Red Chilli Powder
1/4 tea spoon Turmeric Powder
1/4 tea spoon jeera powder
1/2 tea spoon Corriander Powder

1 tea spoon ajwain(carom seeds)
Salt to taste
Oil

METHOD:

Wash Palak leaves and keep aside to dry a bit.

Mix bason, red chilli powder, turmeric powder, jeera powder, corriander powder,carom seeds and salt to taste with water to form a paste with water.

Heat oil in a kadai.When its slightly warm, add a spoon of oil into the bason paste.Because of this the pakodas absorb less oil.

When oil is hot, dip one palak leaf at a time in the bason paste and add it into the pan and fry the pakoda on the golden colour. Fold the leaf a bit and dip, for the pakodas to get a shape.

Repeat the same for the other leaves.

Serve hot pakodas with sauce or chutney.

NOTE: Use fresh palak leaves so that pakodas become crispy as they are fresh and tender.

Preparation Time:15 mins

Comments (0)

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