Category Archives: Appetiser

Crunchy Walnut Salad with Avocado Dressing

Crunchy Walnut Salad with Avocado Dressing - Copy

Ingredients

1 Cup of Canned Beans

1 Cup of Chopped Capsicum (Red, Yellow, Green)

1 Red Onion (Chopped)

1 Cup Corn

1 Cup Chopped Spring Onion

1 Cup Chopped Lettuce

1 Cup Chopped Parsley

1 Cup Coriander Leaves

1 Tomato Chopped

1 cup Roasted Walnut (in butter)

1 cup Dip Chips ( packet) – any crunchy chips

Dressing:

1 Avocado (Scoop out)

1 Clove Garlic

½ cup Olive oil

Juice of one lemon

Few leaves coriander

½ tsp salt

½ tsp pepper powder

Method: Mix all the vegetables. Add the lettuce, parsley, Avocado dressing, walnuts just before serving. Garnish with Walnuts and coriander leaves. Mix and serve.

PS: You can add Chicken (Boiled, Boneless Tandoori, Roasted), Shrimps etc to make salad of your choice.

Butterfly Garlic Prawns

Butterfly Garlic Prawns

Ingredients

20 Tiger Prawns (Butterflied)- see video

Marinate with 1/2 tsp salt, 2 tblsp Olive Oil, juice of one lime, 1 tsp Pepper Powder, cover and place in  refrigerator for 2 to 3 hours or overnight

Butter Garlic Paste

6 tablespoon Butter (salted or unsalted)

1 tsp salt if butter is unsalted

6 cloves garlic – roughly chopped

½ inch ginger – roughly chopped

Few coriander leaves

A little parsley

Above to be ground into paste

Place the butterfly prawns in a baking tray. Drop little of the paste into each of the prawns. Preheat oven 250 degrees and grill the prawns for about 5 minutes. Remove and serve, garnish with parsley or coriander leaves.

 

Special Pav Bhaji (for 4 persons)

Special Pav Bhaji

Ingredients:

4 tbls Rajma (Kidney Beans)

4 Tbls Masoor Dhal (Red Lentil)

4 tbls Green Peas (dried)

The above items to be soaked in water for at least 7 hours or overnight. Frozen green peas can be used – in this case need  not be soaked in water.

2 Big Potatoes

Boil the pulses and potatoes adding 1 tsp salt in pressure cooker or vessel till they are soft.

1 spoon butter

2 big onions chopped

3 big tomatoes chopped

12 flakes garlic chopped

Masala:

¾ tsp Turmeric powder

1 Tsp Chilli Powder

2 tblsp Pav Bhaji Masala (available in Indian Supermarket)

Coriander leaves for garnishing

1 lemon cut into half and quarters

1 small onion chopped

Method:

Heat the butter in a deep pan. Add the garlic and onions. When onions turn slightly brown add the tomatoes, salt and masala powders. Mix and cook for 4 minutes. Then add the boiled pulses and potatoes with the water. Mix and mash the ingredients so that the mixture is well blended with the masala. Cook for another 4 minutes. Garnish with coriander leaves and remove.

Pav:

Bread Rolls cut into halves.

Heat a spoon of butter. When hot dip one side of the bread in the butter and then fry the other side in the remaining butter. When one side had fried slightly, turn over to other side and fry that side. Do not burn the bread. The bread should look golden brown.

Serving:

Serve required amount of bhaji onto a plate. Sprinkle some chopped onions over this mixture and then some coriander leaves and juice of lemon or lime ( from the cut lemon piece). Eat this with the fried pav (bread rolls).

Chicken Fingers

Chicken Fingers

 

Ingredients:

250 gms Boneless Chicken Breast (cut into two inch strips or pieces)

Marinade

1/4 tsp Chilli Powder

1/4 tsp pepper powder

1 tsp Tandoori Powder

1 tblsp Ginger Garlic Paste

Juice of ½ Lemon

Salt ½ tsp

1.5 tblsp Worcestershire sauce

1 tblsp Oyster Sauce

Other Ingredients:

Rice Flour seasoned with ½ tsp Salt and ½ tsp pepper powder

1 egg

Breadcrumbs

Oil for frying

 

Method:

Clean and cut chicken into pieces. Add the chicken pieces to the marinade, mix and marinate for at least an hour in the refrigerator.

Beat one egg. Roll the chicken pieces (one by one) in the seasoned rice flour. Then dip in beaten egg, roll in breadcrumbs and deep fry till golden brown.

 

Instant Onion Rava Dosa

instant-onion-rava-dosa-copy.jpg

 

Ingredients:

1 Cup Fine Rava (Semolina)

1 Cup Rice Flour

½ Cup Maida or Standard Flour

1 tsp Cumin Seeds

1 tsp Salt

Water

Mix all above – watery consistency

Add

1/c Chopped Onion

4 Chopped Green Chillies

½ Inch Chopped Ginger

10 Chopped Curry Leaves

Small bunch of Chopped Coriander Leaves

Mix well and add more water if required (watery consistency)

Keep aside for 30 minutes

Frying:

Heat a non-stick or Dosa pan. Apply little oil. Spread the batter on the pan- Close with lid and cook on medium heat. Apply little ghee or clarified butter. Remove when crisp.

Have with coconut chutney or sambhar or dry coconut chutney.

Spicy Chicken Livers Dry

spicy-chicken-livers-dry.jpg

 

500 gms Chicken Livers

Ingredients:

12 Dry Red Chillies

5 Seeds Garlic

1 tsp Cumin seeds

¾ tsp Turmeric Powder

Small Ball Tamarind

12  pepper corns

Two sticks cinnamon

5 cloves

All the above ingredients to be ground fine in water.

1 Onion Chopped

15 Curry Leaves

1/2 scraped Coconut

Vinegar ( 1 to 2 tbls)

Salt (1.5 tsp) to taste

Chopped coriander leaves few stalks.

Method:

Clean and Cut Chicken Livers into 2 to 3 pieces each, wash well and boil the pieces with a little salt, 1 tsp pepper powder, ½ tsp turmeric powder, 2 tblsp vinegar and one cup water.

Grind and remove the masala and reserve the masala water.

Fry 4 tablespoons of the ground masala. Add the scraped coconut and fry till you get the fried coconut aroma. Remove the coconut.

Heat two tablespoons oil and add curry leaves and then fry the chopped onion. When brown add the ground masala and fry till dry. Add the masala water and again fry till nearly dry. Now add boiled chicken liver pieces and fry till they are coated with the masala. Now add the boiled water, vinegar, salt and allow to cook till the meat is nearly dry.

Check for salt and vinegar- add if required. Add the fried scraped coconut and mix well. Add chopped coriander leaves. Mix and remove from flame.

 

Gobi 65

gobi-65

Ingredients:

300 gms Cauliflower cut into medium Florets

Marinade

3 tsp Chilli Powder

1 tsp ginger garlic paste

Few coriander leaves – chopped fine (two stalks)

Few curry leaves – chopped fine (15)

Salt to taste (1/2 tsp)

1 tsp garam masala powder

4 tbsps Corn Flour

1 tbsp All Purpose Flour (Maida)

2 tbsp Rice Flour

2 tbsp Lime Juice

Water to mix

Seasoning

½ tsp of Chilli Powder

½ tsp of Garam Masala Powder

20 curry leaves

2 sliced green chillies

Oil for frying

 

Method:

Wash the Cauliflower Florets. Place in a vessel. Sprinkle ¼ tsp Turmeric Powder and ½ tsp salt. Pour hot water over the cauliflower to cover them. Keep for 5 Minutes. Drain and keep aside.

Prepare the marinade. The batter should be thick. Add the cauliflower florets. Mix and marinate for 10 mins.

Heat oil in a deep pan and fry the cauliflower florets. Fry in batches.  Remove and keep aside. In another pan add two table spoons oil. When hot add the curry leaves and sliced green chillies. Fry till crisp . Now add 1/2 tsp chilli powder and ½ tsp garam masala powder to the pan, fry for 30 secs. Mix and add the fried Cauliflower Florets. Toss and mix well- fry for a couple of minutes. That’s it. Gobi 65.