Showing posts with label Appetizers/finger foods. Show all posts
Showing posts with label Appetizers/finger foods. Show all posts

Sunday, September 25, 2016

Buttered Broccoli







Buttered broccoli makes a great crunchy dish for kids and adults alike.

Love broccoli !!!

Broccoli Vanpayar thoran/broccoli and red gram thoran

Green soup

Ingredients

Broccoli - 1 head
Butter - as required
Salt - 1/2 tsp




Method

Place water in a saucepan along with salt. Close the saucepan using a lid. Allow it to boil. When large bubbles start to rise quickly, remove the lid. Now add broccoli and allow it to cook. Once cooked, remove and transfer to an ice bath.

Heat butter in a pan. Using a skimmer, add broccoli and saute well.



Saturday, April 9, 2016

Kathal Ki Gilawat/Raw jackfruit cutlets / Pacha chakka cutlet




Raw jack fruit and chana dal combined with spices, and deep fried to make a delicious healthy snack.

Ingredients

Raw jackfruit - 500 gm
Chana dal, soaked - 3/4 cup
Oil - 2 tbsp
Black cardamom - 2 nos
Green cardamom - 4 nos
Cloves - 3 nos
Ginger, chopped - 2 tsp
Green chilli, chopped - 3 nos
Turmeric powder - 1/2 tsp
Chilli powder -1 tsp
Onion, chopped - 1 medium
Chat masala - to taste
Coriander leaves, chopped - 1 tbsp



Method

Wash and soak chana dal for 4- 5 hours.

Remove the peel of raw jackfruit and cut it into pieces.

Heat 2 tbsp oil in a pressure cooker. Saute cardamom, cloves, ginger and chillies. To this, add jackfruit, salt, turmeric powder and chilli powder. Mix well. Add 1 1/2 cups of water and cook for 2 whistles. When jackfruit and chana dal are soft, drain the excess water and grind in a blender. Grind into a paste without adding water. Add onion, chat masala and coriander leaves. Grind again.

Grease your palms with oil. Shape the mixture into tikkis.

Heat oil in a kadai. Deep fry till golden. Drain on absorbent paper. Serve with mint chutney or tomato sauce.













Wednesday, December 30, 2015

Onion salad/Sallas







Check for other cutlet recipes to go with Sallas

Fish Cutlet

Meat Cutlet

Chicken Cutlet

Ingredients

Onion, thinly sliced -2 medium
Green chillies - 2 nos
Vinegar - 2 tbsp
Salt as needed

Method

In a bowl, add sliced onion and salt. Mix together with your hands and squeeze out onion juice from it. This helps to remove some heat from the onions. Now add green chillies and vinegar. Add salt if necessary. Combine well and serve with meat cutlets, chicken cutlets, or fish cutlets.



Sunday, October 18, 2015

Soya Skewers / Soya Kababs






Ingredients

Soya granules/soya kheema - 1 1/2 cups (soaked in hot water for 20 minutes strained and squeezed well)


Oil - 2 tbsp
Cumin seeds/ Jeera - 1 tsp
Ginger garlic paste - 1 tsp
Onion, chopped- 1 no
Turmeric powder-1/2 tsp
Garam masala - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Amchoor powder - 1 tsp
Capsicum, chopped finely - 1 no
Salt to taste

Tomato puree - 5 tbsp
Potato, boiled and grated - 1 no
Cornflour- 2 tbsp
Bread slices - 6 no ( grind in a mixer to get fresh crumbs)
Lemon juice - 2 -3 tsp or to taste
Some bamboo skewers


Method

Heat 2 tsp oil in a pan. Splutter cumin seeds. Add ginger garlic paste and onion. Cook till light brown. Add turmeric powder, chilli powder, garam masala powder, coriander powder, amchoor powder and salt. Add tomato puree and stir. Add nuggets and fry till water is all dried out. Add chopped capsicum and stir for 2 minutes. Transfer this to bowl. Allow it to cool.

Add nuggests and mix well. Add potatoes, corn flour, bread crumbs, lemon juice and seasoning to taste. Make a ball of the mixture on a bamboo skewer. Flatten it to the desired shape.

Heat a non stick dosa pan. Add little oil and shallow fry.











Monday, October 5, 2015

Black Eye Bean Hummus





Hummus is a thick paste or dip made from cooked chickpeas, ground and blended with tahini, olive oil, lemon juice, salt and garlic, made originally in the Middle East.




Ingredients

Dried black eye beans - 175 gm

Garlic cloves, crushed - 3 nos

Tahini paste ( sesame seed paste) - 150 ml

Lemon juice - 2 tbsp

Olive oil - 2 tbsp

Paprika for garnish - a pinch

Method

Soak beans overnight for 8 hours. Pressure cook for 3 whistles and set aside. In a blender, add cooked beans and 2 tbsp water in the beans. When ground to a coarse paste, add garlic and tahini  and blend together thoroughly. Lastly, pour lemon juice and blend until the hummus has a rich creamy and smooth consistency

Place the hummus in a shallow bowl. Pour olive oil over the surface. Sprinkle paprika over the top.







Saturday, July 4, 2015

Chicken 65








Ingredients

Boneless chicken cut in to small cubes - 500 gm
Curd  - 1/2 cup
Lemon juice  - 1 tbsp
Rice flour  - 2 1/2 tbsp
Curry leaves
Salt as needed
Oil

For masala 

Dry red chillies - 2 nos
Kashmiri chilli -3 nos
Ginger, chopped - 1 tbsp
Garlic  - 6 cloves
Coriander seeds - 2 tbsp
Peppercorns - 2 tsp
Fennel seeds - 1/2 tsp


Method

Dry roast and grind the ingredients for  masala to a fine powder. Mix the yogurt, lemon juice, rice flour, salt and 2 tablespoons of oil into the ground masala powder to make a paste.

Marinate the chicken with the masala paste. Keep it for 1 hour in a refrigerator.

Heat oil in a thick bottom pan. Add 6-8 chicken pieces and deep fry. Do this in batches of 6-8. Fry till it is golden in colour. Serve hot













Saturday, June 13, 2015

Chemmeen Cutlet / Prawns Cutlet


Ingredients
Small Prawns    - 200 gm

potatoes mashed   - 1 no

Onion chopped   - 1 no

Green chilli chopped  - 4 nos

Ginger chopped      - 1 tsp

chilli powder           - 1/2 tsp

Turmeric powder    - 1/4 tsp

Salt as needed

chopped coriander leaves  - 1/2 bunch

Egg    - 1 no
Bread crumbs as needed
Oil for fry



Method

Clean the prawns. Cook prawns, chilli powder, turmeric powder, salt along with little water. Give this a small whizz in the blender (Do not overblend).

Heat oil in a pan, saute onions, green chillies, ginger. When it is sauteed well, add prawns and coriander leaves. Now add potato mashed, . Once it is cold, mix them thoroughly with your hands. With hands, roll the mixture into mini logs. Dip them in whisked egg whites and then dip them in  breadcrumbs. 

Heat oil in a pan. Deep fry the cutlets. Transfer them to paper towels when golden brown. Serve hot with tomato ketchup or green chutney of your choice. 



Tuesday, January 6, 2015

Squid rings/Fried squid rings / koonthal rings



Ingredients

Squid cut into rings    - 25 nos
Pepper powder - 1 tsp
Lime juice  - 2 tsp
Salt
Maida/all purpose flour  - as needed
Egg  - 1 no
Bread crumbs  - as needed
Vegetable oil

Method

Marinate squid rings with pepper powder, lime juice and salt. 

Take three bowls. 

In first bowl, place all purpose flour.

In second bowl, add egg and 2 tbsp milk. Whisk it. 

In third bowl, add breadcrumbs. 

Dip the marinated squid rings in all purpose flour, then dip it egg mixture, and then in breadcrumbs. 

Heat oil in a wok. Deep fry the squid rings. Transfer this to paper towel.  

As soon as you place the squid rings into hot oil, place the flame on low, so that it is not burnt.

Monday, November 17, 2014

Fish Cutlet/Ayala Cutlet


Fish cutlet is an integral part of Christmas lunch. A perfect appetizer for you this Christmas from Cooking at Mayflower. Kerala fish cutlets are paired with sallas for Christmas lunch.




Ingredients 

Fish (Mackerel/Ayala) - 2 big
Turmeric powder  - 1/2 tsp
Water - 1/4 cup 
Vinegar - 1 tsp
Salt
Onion, finely chopped - 1 big
Green chili, finely chopped - 3 nos
Ginger, finely chopped - 1 tsp
Pepper powder- 1 tsp
Chili powder - 1/4 tsp
Garam masala - 1/2 tsp 
Coriander leaves, finely chopped - 2 tsp
salt as needed 
Oil  as needed
Potato, boiled and mashed - 2 big
Roasted grated coconut - 2 tbsp
Egg white - 2 nos.
Breadcrumbs / Panko - as needed to coat the cutlets





Method

Clean the fish by removing the fins and head . Wash the fish thoroughly in clean water.

Cook fish along with water, turmeric powder, salt and vinegar. When fish is cooked, water should be dried out. Set the cooked fish aside to cool. When cold, remove the skin and bones of the fish. Mash the flesh of the fish. Set this aside. 

Heat oil in a pan. Add onions, green chilies, and ginger. Saute well. When the onion turns color, add pepper powder, chili powder, garam masala. Saute well. When the raw smell of the powder leaves, add mashed fish to this mixture. Add coriander leaves and salt if required. Now add roasted coconut. Mix well and switch off the stove. Leave this mixture to cool down. When cold, add mashed potatoes. Mix it thoroughly with your hands. Now with your hands, roll the mixture into mini logs or any of your desired shapes. Dip them in beaten egg whites, then dip them in breadcrumbs. 

Heat oil in a pan. Deep fry the cutlets until golden brown. Transfer them to paper towels when golden brown. Serve hot with tomato ketchup, sallas, or green chutney of your choice. 


Notes:- While frying cutlets, ensure the oil is very hot. As soon as you add cutlets to the pan for frying, reduce the flame. 

While dipping the cutlets in egg whites, make sure that the egg whites are properly coated. This avoids the cutlets from breaking.

Make sure the cooked potatoes are peeled and mashed when it is cold. Otherwise, the potatoes won't be stiff. 

While frying cutlets, cutlets should be drowning in oil. If not, with a spoon just pour some oil on top of the cutlet, which is not drowned in oil. 
  

Wednesday, November 12, 2014

Garlic Toum/Garlic Sauce/Garlic dip



Garlic Toum

I am a self-confessed Toum addict and there is a high possibility that you will also follow my lead after tasting Fouad Kassab’s fast and easy garlic sauce. He has done it in such a way that nobody will ever want to do another garlic dip. It simply made my life easier. 




Garlic Dip

Garlic Toum is a Middle Eastern garlic sauce used as an accompaniment for kebabs, chicken in hell (your mother’s good old rotisserie chicken will do), hummus with tahini(sesame paste), and sometimes as a thin spread on shawarma.

If you think Toum is too heady for your taste, sit back, children love to dunk their fries in this sauce. 




To all lovely ladies out there who welcomed me to their Middle Eastern kitchens and jotted me a recipe for hummus saying they haven’t mastered the art of toum making yet or simply a failure at it with mortar and pestle, here goes a guaranteed hit at your next party. Go Garlicky with Fouad’s Garlic Toum. 


Garlic Toum
Adapted from here

Ingredients

Garlic - 5 cloves (3 big and 2 small)

Egg white - 1 

Lemon - juice of 1 lemon

Salt - a good pinch

Water - 2 tbsp

Canola Oil/Grapeseed oil - 1 cup

Method

Always use fresh firm garlic.

Chop garlic roughly.

Put garlic in a food processor along with salt and ¼ of lemon juice. Blend this. Scrape down as the tiny garlic bits stick on to the sides. Blend this again. Now add egg white and blend on medium. Add half the oil bit by bit as you continue blending. Usually it should be emulsified at this stage.

If it is not emulsified, the dip looks like it has split. Continue to remove half the amount of dip, add another egg white and blend. Again pour the split mixture to it and blend. This step works like magic. Keep this in mind when something has gone wrong.

When it is properly emulsified, add rest of the lemon juice and blend them slowly. Add rest of the oil bit by bit. Add 2 tbsp of water and continue blending. When you get a creamy white dip, you know it is done perfectly. Switch off and pour this into a plate.

Friday, October 10, 2014

Kara boondi



Kara boondi is a famous savory snack made specially for Diwali festival. This is one of the easiest snack that we can make very few ingredients.

Ingredients

Chickpea flour/Besan flour/Kadalamavu  - 2 cups

Water   -  3/4 to 1 cup

Baking soda  - 1/4 tsp

Oil for frying

Curry leaves  - 1/2 cup

Cashewnuts  - 1/2 cup

Salt to taste

Chilli powder  - 1/2 tsp

Asafoetida powder  - 1 tsp

Method

In a bowl, mix besan with water (pour water little by little). Mix the batter to remove any lumps. Add baking soda to this.

Heat oil in a wok, pour the batter through a slotted spoon (spoon with holes). Hold the spoon high enough to get perfect boondis.

Now transfer boondis to kitchen towel. 

In the same wok, fry curry leaves and cashewnuts. Transfer them and mix them to the boondis . Sprinkle salt, chilli powder and asafoetida powder above and mix well. Leave them to cool. 


  
Sending this Diwali Event at Mayuris space.












Wednesday, September 17, 2014

Fish fingers






Fish fingers are made with fresh fish cut in to the shapes of fillets. Marinated in fresh spices, dip in to besan flour, bread crumbs and deep fried until crispy.


Ingredients

Fish   - 500gms

Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder  - 1/2 tsp
Turmeric powder - a pinch
Garam masala  - 3/4 tsp
Ginger garlic paste - 1/2 tsp
Curry leaves   - 7 nos
Lemon  juice  - 2 tbsp
Salt to taste
Besan flour  - 2 - 3 tbsp
Bread crumbs  - 2 - 3 tbsp
Oil for deep fry

Method















Fish pieces cut in to long strips. Take fish add lime juice, salt, turmeric powder, chilli powder,coriander powder, garam masala powder, cumin powder, ginger garlic paste and chopped curry leaves mix all this well. Mix beasan flour and bread crumbs in a plate dip the fish in to it and remove. Keep for some time.


Heat oil in a pan . once oil get heated add some of the fish pieces and deep fry till they turn to golden brown in color. Remove it squeeze little lime juice.( optional) Serve hot with tomato ketchup or mint chutney.




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