Showing posts with label Starters. Show all posts
Showing posts with label Starters. Show all posts

Maggi Noodles Spring Rolls

By    8:01 PM // No comments
So when Betterbutter announced its contest "Memories of Maggi", I  was like "Badi ghazab ki bhook lagi maggi maggi maggi" and ended up making these spring rolls. Sometimes I get spoilt with my food choices but then once in a while junk food chalta hain right! So friends today's recipe is a new style of eating your favourite Maggi in the form of spring rolls, yes Maggi Noodles Spring Rolls. The recipe has been adapted from Ruchi Bharani's channel. 



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Pav Bhaaji Cutlets

By    11:00 PM // 2 comments
Surprise your family members and guests with this interesting and innovative cutlet recipe made from pav bhaji. Yes, pav bhaaji!  The dish is prepared with a little twist to the traditionally served pav bhaaji. 

 It was one of the times when I had prepared pav bhaji and my elder one wished to take it in his lunchbox. Usually I avoid packing foods that may be messy to eat in school and hence I didn't prefer to send the bhaaji in its original form. But then an idea hit me, why not make cutlets and send it with him as most of the cutlets are pototo based and contains different mix of vegetables. I googled to find if anybody else has tried this and yes there was a member at Tarla Dalal's site mentioning about her experiment. I went ahead to make them with already prepared bhaaji, stuffed it between pav and this served as a great grab and go, non-messy, wholesome and filling snack for the tiffin. Next time, I prepared the bhaaji with sole intention of making these yummy cutlets. Shallow frying made it much more healthy and I served them as tea time snack. Was happy to see everyone at home had polished off their plates in no time. 

 Do try the below recipe and share your experience! You can follow your own recipe for bhaaji, just avoid adding water to it and make these cutlets as mentioned below.



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Potato Canapes With Sprouted Moong Bean

By    8:58 PM // 2 comments
Moong bean is rich in protein, fiber, vitamins and low in fat. Sprouted moong is even more nutritious and I often include it in the diet, mostly as salads, simple chaats or stirfry. This time I did some variation as per the ingredients availability at home and adapted a bookmarked recipe from here.



 Ingredients

2 big sized potato, washed, peeled and sliced into 1/2" thickness discs
1-2 tbsp olive oil
1 cup whole green moong, sprouted
1 onion medium sized, finely chopped
1 tomato medium sized, finely chopped
Fresh coriander leaves, finely chopped
3 -4 tbsp Tomato sauce + Chilli sauce or Pizza sauce [ You can substitute this with barbecue sauce or with green chutney and sweet chutney]
Grated mozzarella cheese as topping [optional]
Salt as per taste

Method

Microwave potato slices [dipped in water] for 2 minutes. Drain the water and pat the slices dry. Toss these slices in olive oil and a pinch of salt. See to it that slices get coated with oil. Spread these slices in a single layer on baking sheet [I used aluminium foil] and bake them in preheated oven at 200°C  for 20-30 minutes, turning half way until golden brown.

Meanwhile in a bowl mix sprouted moong, finely chopped onions, finely chopped tomatoes, coriander leaves, salt as per taste.

Remove the baking tray and spread a spoonful of the mixture over each potato slice. Top with pizza sauce/ tomato sauce + chili sauce and grated mozzarella cheese. Bake it for another 2-3 minutes. Serve it as snack or starter!



Note: 
You can add chaat powder, kala namak, red chili powder, lemon juice and sev if you use sweet chutney and green chutney instead of sauces.
You can use other pulses/ beans in place of whole green gram.

 Sending this post to Kid's Delight Potluck Party event and Vardhini's Bake Fest event hosted by Marija of Palachinka

Happy Baking!

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Bharwan Mirch - Stuffed Peppers

By    10:07 PM // No comments
I came across these bright green stout chillies at an Indian grocery shop here. Upon asking, the shop owner approved of their use in making bhajjis. I instantly picked them up with a plan to make bhajjis for my guests who were expected at our place. As I reached home the plan got changed, and I opt to prepare bharwan mirch. Later in the evening, this dish was served with hot cup of tea to my guests and they liked it very much. I hope you too enjoy this recipe that is made with besan.

Ingredients

 10 large light green chillies/ banana peppers
1 cup chick pea flour/ besan
2 tbsp fresh grated coconut
1 medium sized onion finely chopped
1/2 tsp fennel seeds [Optional you can use sesame seeds, nigella seeds]
A pinch of asafoetida
1/2 tsp turmeric powder
1/2 tsp of red chili powder [optional depends on how spicy the chillies are]
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala [ You can substitute this with kitchen king masala]
1 tsp amchur powder
Salt as per taste
1 tsp sugar /brown sugar
1 tbsp oil
2 tbsp of finely chopped coriander leaves

Method:

Wash and clean green chillies. Slit them vertically on one side from top to tip of it. Remove the seeds [I do this to keep them less spicy] and don't cut the stalks. Keep them aside.

Meanwhile dry roast the chickpea flour in heavy bottom vessel/ pan on low heat till you get nice aroma of the flour. Keep it aside. Take oil in the same pan, add onions and saute till it turns translucent. Add grated coconut and fry it. Add hing, all dry spice powders, garam masala and stir well. Add the roasted besan and switch off the flame. Now add amchur powder, fennel seeds [optional sesame seeds or nigella seeds], chopped coriander leaves, sugar and salt as per the taste. Mix well and allow it to cool. Stuff this besan mixture in slit chillies and shallow fry them with little oil on pan. Keep the flame to medium and cover the pan. Turn it on another side and continue cooking till the chillies and mixture gets cooked/browned. Switch off the flame. Sprinkle some finely chopped coriander leaves, grated coconut and serve it as yummy starter/ evening snack or you can serve them as a great accompaniment to any meal. 

Tempted with this super tempting chillies??? Do try them and let me know.

 Happy cooking !
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Sambhar Baby Potatoes

By    11:32 PM // No comments
A very simple and easy to do recipe. These spiced potatoes goes well with rice, breads or chapatis. You can also serve these potatoes as spicy starters during parties.

Ingredients

 Baby potatoes 300 gms
Mustard seeds 1 tsp
Curry leaves a sprig
Hing a pinch
Turmeric powder 1/4 tsp
Chilli powder 1/4 tsp
Sambhar powder 2 tsp
Tamarind extract 1/2 tsp
Oil 2 tbsp for shallow frying as well as seasoning.

 Method:

 Wash and clean the baby potatoes. Pressure cook these potatoes. Add salt while cooking them. Once cooked the potatoes should be soft and at the same time maintain its shape. Peel the skin when cooled down, prick them with fork or toothpick, shallow fry them in oil till golden brown and keep aside on paper napkin. Take care and see that the potatoes do not break.

 Take oil in another kadai. Add mustard seeds. Let it splutter, then add curry leaves. Sim the flame. Add hing, turmeric powder, chilli powder and sambhar powder one by one. Add fried potatoes, tamarind paste and fry them on low flame. Saute gently and see that the masala powder coats the baby potatoes. Add salt as per your preference. Mix and cook for another 2-3 minutes. Garnish with curry leaves. This goes well as side dish or spicy starters by itself. Serve it hot.

 I thank my friend, Suphala Shenoy for sharing this yummy recipe.

 Note: While serving as starters, I garnished them with coriander leaves and served with tomato sauce.


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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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