Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts

Kanda Bhaji/Onion Pakodas

By    9:28 PM // 1 comment
Last few days it was rainy mausam at my place and the pleasant cool weather coinciding with our weekend was perfect time for some Kanda Bhajis and garam chai. Kanda Bhajis also known as piyava bhaji in konkani or onion pakodas are very popular snack and a great addition to appetizer platter. An easy recipe with simple ingredients, you just can't resist and keep craving for more of thse crispy pakodas.



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Sesame Chilli Honey Potatoes

By    2:29 PM // No comments
This recipe for potatoes from Sailu's Kitchen was so simple that I bookmarked it and opted the healthy way of preparing them as mentioned on her site,,,,where in potato wedges/ fingers are being baked before tossing them in sauces. [ I am novice baker and trying to learn the basics of baking by preparing simple recipes like this]

 This is one yummy recipe, not just kids but adults also would like to have it again and again :)

Ingredients:

 Potatoes -2 [large size]
Chilli powder - ½ tsp [ optional you can also use red chili sauce 1-2 tsp, I omitted this step in order to make it less spicy for kids]
Garlic cloves - 4 , finely grated
Tomato sauce - 2 ½ tbsp
Salt to taste
Oil - 1/2

 Sauces
Red chilli sauce - 1 tsp [you can omit this again if u want it less spicy]
Soy sauce -1 tsp
Tomato sauce - 2 tbsp
Vinegar - 2 tsp
Garlic cloves - 2, finely chopped
Honey - 2 ½ tbsp [ you can reduce or increase as per your preference for sweetness in the dish]
Olive oil

 Method:

 In a bowl mix salt, red chilli powder [optional red chilli sauce], tomato sauce, grated garlic, olive oil. Wash the potatoes, peel and chop them into wedge shaped pieces or fingers as in French fries. Marinate these wedges with the above mixture and keep it aside for 10 -15 minutes. Adjust the salt if needed.

 Line the baking tray with heavy duty aluminium foil, grease it little bit and spread the potato wedges/ fingers on the tray. Bake them at 200 -210 degrees C till potatoes are done and cooked. It may take around 30-40 minutes time. Stir the potatoes in between. [ you can deep fry/shallow fry the potato wedges as an alternative method to baking]

 Heat some olive oil in a wok, add finely chopped garlic and stir till it becomes light brown. Next add chili sauce, tomato sauce, soy sauce, vinegar one after the other and bring it to a boil. Add the baked potatoes, honey and toss it well till the potato wedges/ fingers gets coated well with the sauces. [for about 2-3 minutes on medium flame]. Garnish with chopped spring onions [or coriander leaves] and toasted sesame seeds.

 Relish them warm as starters or as a side dish [ U can see the dish with dosa in the pic below...my kids enjoyed eating them like this]

Happy cooking !!!
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Kothimbir Vadis

By    10:21 PM // No comments
Kothimbir is marathi word for coriander leaves and Kothimbir vadis are crispy fritters in which coriander leaves remains the key ingredient. Traditionally, the recipe calls in for deep frying but here for health reasons they are shallow fried and served as teatime snack. 


 Ingredients

2 cups chopped coriander leaves, 
1 cup water approx
1 cup besan/gram flour, 
2 tbsp rice flour
1 tsp crushed ginger
2 green chilies crushed
1/2 tsp cumin powder
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp sugar 
1/4 tsp soda 
salt to taste
1 tbsp oil
1 tsp tamarind juice [optional, you may use lemon juice instead]
2 tbsp toasted sesame seeds

For seasoning
2 tbsp oil,
1 tbsp white sesame seeds, 
Little scraped coconut,
1/2 tsp mustard seeds, 
Generous pinch of hing/asafoetida 

Method:

 Take enough water in a steamer/ pressure cooker [to be used without whistle] and keep it on the flame. Allow the water to boil.

Meanwhile, in a bowl mix chopped coriander leaves with besan and rice flour. Add crushed green chili ginger mixture, chili powder, turmeric powder, cumin powder, soda, salt, sugar, sesame seeds, tamarind juice and oil. Mix everything well without using water. Then add water little at a time and mix it to make a lump free batter of medium/pouring consistency.



Grease a plate/tray or steamer vessel. Pour the mixture upto 3/4th of the plate/tray height. Steam for 25-30 mins on high flame or till a knife/toothpick inserted in the centre comes out clean. Switch off the flame and allow it to cool. Cut into desired shapes [triangular, diamond or square].


You can deep fry these steamed vadis. Here I have shallow fried the vadis until light brown on both sides. For that heat oil in a pan, add mustard seeds. As the seeds splutter add white sesame seeds and hing. Add steamed kothimbir vadi pieces. Shallow fry until golden and crispy on both sides. Finally, add freshly scraped coconut over it. Mix well. Garnish with scraped coconut and coriander leaves, and serve it as tea time snack with green chutney, tamarind chutney or tomato ketchup.

Happy Cooking !
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