CABBAGE LOLLIPOP

CABBAGE LOLLIPOP

Cabbages are called Patta Gobhi or Bandh Gobhi in Hindi, Ele Kosu in Kannada and Kobi in Gujarati. They are fairly popular in our Indian cuisine. Elsewhere in this blog, you will find recipes for dishes made with cabbage such as:- 

• Cabbage Kootu from Tamilnadu
• Patta Gobhi Mattar ki Subzi from North India
• Cabbage Sannan from our Konkani cuisine
• Cabbage Kheer from West Bengal

Apart from being suitable for making so many types of dishes, cabbages have numerous health benefits as well.

Today's recipe is for a starter or evening snack made with cabbages. 

The besan and cornflour help in binding the Cabbage Lollipops when they are made. The Rice Rava gives it a crisp texture.  

Instead of deep frying it, I have made the healthier version in an Appe Pan which uses less oil. 

I hope you and your kids will enjoy this snack as much as we do. 

Ingredients:-

• Cabbage, finely chopped, 1 cup
• Onion, finely chopped, 3/4 cup
• Green Chillies, finely chopped, 2
• Mint, chopped, 1 tbsp
• Coriander Leaves, finely chopped, 2 tbsp
• Chilli Powder, 1 tsp
• Gramflour (Besan), 1/2 cup
• Cornflour, 2 tbsp
• Rice Rava, 1/4 cup
• Salt, to taste
• Oil, as required

Method:-

Wash the cabbage thoroughly and finely chop the tender leaves of the cabbage (and discarding the hard veins)

Wash, peel and finely chop the onion, green chillies, mint and coriander leaves 

In a large bowl mix together the finely chopped cabbage, onions, green chillies, mint and coriander leaves, 

To this add chilli powder, besan, cornflour, rice rava, and salt and mix thoroughly 

The salt makes the cabbage and onion release water making the mixture a little moist

Immediately divide this mixture into equal portions and using your fingers and palms make them into small balls 

Heat a Appe Pan/Paniyaram Pan and put a little oil in each of the sockets

Place the prepared cabbage balls in each of the sockets and cook on medium heat 

Insert a toothpick in each of the Cabbage Lollipops and turn it to cook evenly on all sides by drizzling oil as required

Transfer the cooked cabbage lollipops to a serving plate

Serve the Cabbage Lollipops as starters or as a snack with tomato sauce, ketchup or chutney 

DRY MASALA ARBI

DRY  MASALA ARBI

Today's recipe makes use of colocasia, a root vegetable, which is also called Taro. In India, we call it "Arbi" in Hindi, "Alvamande" in my mother tongue, Konkani and "Kesavuna Gedde" in Kannada.

Colocasia is commonly used because it has high potassium content and numerous health benefits.

In my family, we like colocasia so I use this quite often.  Elsewhere in this blog you will find recipes for :

• Dum Arbi, 
• Colocasia Stir Fry. 
• Arbi Masala Fry

I have adapted today's recipe from Dry Masala Arbi in Ruchi's Kitchen.

We tried out this dish recently and had it with our lunch. It tasted just great!!

Ingredients:-

• Arbi, 10-12 or about 300 gms
• Rice Flour, 2 tbsp
• Cumin Seeds, 1 tsp
• Fennel Seeds, 1/2 tsp
• Green Chilli, slit, 1
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Cumin Powder, 1/2 tsp
• Chaat Masala, 1/4 tsp
• Turmeric Powder, 1/4 tsp
• Juice of Half a Lime
• Oil, 2-3 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp - for garnish 

Method:-

                                                         Arbi (colocasia) 

Wash the arbi thoroughly and pressure cook in adequate water for 2 whistles

When the cooker cools. remove the cooked arbi and allow it to cool
When it is cool enough to handle, peel the arbi and cut them into 1/2 " pieces
Grease your palms and gently press the arbi pieces one by one between your palms to make patties
Place these patties in a wide bowl and sprinkle 2 tbsp of rice flour evenly on them
Toss them gently so that they are well coated. Keep aside.

In a small bowl mix together chilli powder, coriander powder, cumin powder, chaat masala, turmeric powder and salt to form the spice powder mix

Heat 2 tbsp of oil in a thick-bottomed kadhai and on medium heat add the cumin seeds and when they sizzle add the fennel seeds, followed by curry leaves and slit green chilli. Saute for a few seconds.
To this add the arbi patties and shallow fry them on medium/low heat till they turn a golden brown on both sides
Sprinkle the spice powder mix on the frying arbis and toss to coat the arbis well
Next squeeze the lime juice over the arbi masala
Transfer to serving plate and garnish with the finely chopped coriander leaves
Serve the Dry Masala Arbi hot as a snack, starter or as a side dish with the main meal

KURKURI FRIED ARBI

KURKURI FRIED ARBI

Colocasia (Taro Root) is a commonly available vegetable in India. In Hindi, it is called Arbi, while as in Kannada it is called Kesavuna Gedde. In my mother tongue, Konkani we call it Alvamande.

In different parts of the country, it is used to make a variety of dishes using the leaves or the roots or both.  Elsewhere in this blog, you will find recipes for Arbi Masala Fry, Dum Arbi, and Alvamande Fry

Today's recipe is for a starter made with arbi. It is adapted from Kurkuri Fried Arbi , a YouTube video from Sanjeev Kapoor Khazana.

I made this recently and we loved it as a snack.

Ingredients:

• Arbi (Colocasia),  250 grams
• Chilli Powder, 1 tsp
• Black Peppercorns, crushed, to taste
• Turmeric Powder, 1/4 tsp
• Coriander Seeds, roasted and crushed, 1/2 tsp
• Cumin Seeds, roasted and crushed, 1/2 tsp
• Ginger Garlic Paste, 1/2 tsp
• Tamarind Pulp, 1/4 tsp
• Rice Flour, 2 tbsp + some for dusting/ coating 
• Semolina, 1 tbsp + some for dusting/ coating
• Fresh Coriander Leaves, finely chopped, 1/2 tbsp
• Mint Leaves, finely chopped, 1/2 tbsp
• Salt, to taste
• Oil, for shallow frying

Method:

Wash and pressure cook the arbi in adequate water for 2 whistles or till it is cooked
Wait for the cooker to cool, remove the arbi and peel off the skin
In a bowl, mash the arbi properly either with a potato masher or using your hands
To this add salt, chilli powder, crushed black peppercorns, turmeric powder, roasted and crushed coriander seeds, roasted and crushed cumin seeds, ginger garlic paste and tamarind pulp
Mix well
Next add the finely chopped coriander leaves and mint leaves
Add 2 tbsp of rice flour and 1 tbsp of semolina and mix well kneading the mixture to make a dough

In another plate, mix together some rice flour, semolina, a little salt and some pepper powder and keep aside. We will use this for dusting/coating the arbi later.

As the arbi tends to be sticky, wet your palms and divide the arbi dough into equal portions
Flatten each of the portions and make them into even sized and shaped small discs of about 1/2 cm thickness

Wet your palms and apply a little water on the discs and dust them in the mixture of rice flour and semolina.

Heat oil in a non-stick pan and and when it is moderately hot, place the discs on the pan
Shallow fry the arbi discs till they are golden and crisp on one side
Flip the discs, drizzle some oil and shallow fry till they are crisp and golden on both sides
Serve hot as a starter or snack

PANEER AMRITSARI

PANEER AMRITSARI


For vegetarians in India, paneer or Indian cottage cheese is a much liked ingredient in many dishes. At my home too, we make paneer dishes quite frequently. Naturally, elsewhere in this blog you will find recipes for dishes with paneer as diverse as Paneer Korma, Achari Paneer, and  Paneer Tikka Kathi Rolls. 

I made Paneer Amritsari recently and want to share my experience. It came out really well and was greatly enjoyed as a starter by my family and friends. This recipe is adapted from Paneer Amritsari by Chef Sanjay Thumma of VahChef.

Ingredients:

• Paneer, 200 gms
• Ajwain ( Carom Seeds), 1/4 tsp
• Red Chilli Flakes, 1 tsp
• Ginger, coarsely ground, 1 tsp 
• Garlic, coarsely ground, 1 tsp 
• Besan ( Gram Flour), 1/2 cup
• Chili Powder, 1/2 tsp or to taste 
• Kitchen King Masala, 1/4 tsp
• Kasuri Methi ( Dry Fenugreek Leaves) Powder, 1/4 tsp
• Coriander Leaves, finely chopped, 2 tsp
• Sugar, 1/2 tsp
• Lemon Juice, 1 tbsp
• Salt, to taste
• Oil, 3 tbsp

Method:

Cut the paneer into long pieces. They should not be too thin as they may crumble. Keep aside.

Heat 1 tbsp of oil in a kadhai, when it gets hot on medium heat add the carom seeds, when they sizzle lower the flame and add the chilli flakes followed by the coarsely ground ginger and garlic

Saute for a minute till the raw smell goes

To this add the besan and roast on medium-low flame till the besan changes colour and gives off a nice aroma 

Switch off the flame and allow it to cool
Once it is cooled, transfer the contents to a bowl

Add salt, chilli powder, Kitchen King Masala, kasuri methi powder, finely chopped coriander leaves and 1/2 tsp of sugar
Next add the lemon juice then add a little water and mix well to make a pasty batter (to marinate the paneer ) which should not be too thick or too thin
Now, add the paneer pieces and individually coat them with the marinade ( the prepared batter)

Keep aside for  at least 30 -45 minutes for the paneer to get well marinated
Heat 2 tbsp of oil in a pan and add the marinated pieces of paneer in batches

Shallow fry the paneer one side at a time, flipping them to cook the other side till they get evenly done
Serve hot as a starter or snack with mint chutney or ketchup

BABYCORN PUDHINA

BABYCORN PUDHINA

There are many dishes one can make with babycorn, which must rate as one of the most popular ingredients in many homes. Elsewhere in this blog, you will find recipes for Babycorn Masala, Spicy Babycorn Satay, and Palak Babycorn Subzi,  amongst others. All three use babycorn but are quite different from each other.

Today's recipe is an interesting starter called Babycorn Pudhina, adapted from the recipe of the same name by ace cookery expert, Tarlaji Dalal. The flavour of mint sets this dish apart from many other starters. It is easy to make and is best served with tooth picks or cocktail forks. The touch of lime enhances the taste of the starter.

Ingredients:

• Babycorn, 2 cups
• Butter, melted, or Oil, 2 tsp
• Cornflour, 1 and 1/2 tsp
• Black Salt, (Kala Namak), 1/4 tsp
• Salt , to taste

For the Mint & Coriander Chutney:

• Pudhina, (Mint Leaves)  chopped, 1 cup
• Coriander, (Dhania) chopped, 1/2 cup
• Onions. sliced, 1/4 cup
• Lemon Juice, 1 tbsp
• Sugar, 1/4 tsp
• Green Chillies, roughly chopped, 2-3
• Salt, to taste

Method:

Wash and clean the pudhina and coriander leaves thoroughly and roughly chop them.
In a blender, blend together the chopped pudhina, chopped coriander, sliced onions, lemon juice, sugar, salt and green chillies to a smooth paste using very little water. This forms the chutney used to marinate the babycorn. Keep aside.

Slit the babycorns vertically and boil them in salted water till they are cooked. Drain the excess water.
In a bowl, combine the cooked babycorn  with the prepared pudhina-coriander chutney.
Coat the babycorns with this chutney and set aside for marination for about 10 minutes
Heat the butter/oil in a non-stick tawa, add the marinated babycorn and saute on medium flame for 1 minute
Add the cornflour, black salt, and salt and saute on medium flame for another 2-3 minutes
Serve hot with lemon wedges and onion rings, using cocktail forks or toothpicks

PANEER TAWA FRY

PANEER TAWA FRY

Paneer or Cottage Cheese is one of the more popular ingredients in Indian vegetarian cooking. Most houses these days especially in the urban areas have developed a taste for paneer dishes which earlier were had only in restaurants. Elsewhere in this blog, you will find recipes for Methi Paneer, Paneer Lababdar, and Paneer Chettinad.

 Today's recipe is for a simple shallow fried dish which is yet quite delicious. It has the flavour of ginger and garlic and you will love it as a starter.

Ingredients:

• Paneer (Cottage Cheese), 200 gms,  
• Salt, to taste
• Lemon Juice, 2 tsp
• Turmeric Powder, 1/2 tsp
• Red Chilli Powder, 2 tsp or to taste
• Ginger Paste, 3/4 tsp
• Garlic Paste, 3/4 tsp
• Rice Flour, 1 tbsp
• Semolina, (Medium Rava) 1 tbsp
• Oil, for shallow frying

Method:

Cut the paneer into cubes of about 1 and 1/2 inches
To marinate the paneer, add salt and lemon juice to the paneer in a bowl and mix lightly.
Keep in the refrigerator for about 15 minutes.
After that, take it out of the refrigerator add turmeric and chilli powder, some more salt, ginger paste and garlic paste.

Mix all this well into the paneer cubes, so that they are well coated
Cover the bowl and keep back in the refrigerator for about 20 minutes

Mix together the rice flour and semolina in a plate
After 20 minutes, take out the marinated paneer from the refrigerator and dust the paneer cubes one by one with the rice flour-semolina mixture till they are well coated
Heat oil in a non-stick pan and when it gets hot, shallow fry the coated paneer cubes till they become a golden brown.
Then flip the paneer cubes and likewise cook the other side

Serve hot as starters, plain or with mint chutney

SPICY BABY CORN SATAY

SPICY BABY CORN SATAY

A few days ago, I had posted the recipe for Baby Corn Masala which we enjoyed very much. Elsewhere in this blog you will find recipes for other dishes using baby corn such as Crispy Chilli Baby Corn and Palak Baby Corn Subzi.

A satay has its origins in Indonesian cuisine and is usually seasoned, skewered and grilled meat. It is extremely popular in Singapore, Malaysia and other South Eastern countries too.

Since I had some baby corn at home, I was looking for a different kind of recipe using baby corn when I came across this Healthy Starter version of satay using Baby Corn. The amount of oil used is minimal. This is adapted from Spicy Baby Corn Satay by the legendary Tarlaji Dalal.

It makes for a delicious starter which we loved so much!

Ingredients:

For Preparing the Marinade

• Curds, (Dahi) 3 tbsp
• Chilli Powder, 1 tsp
• Garlic, (Lehsun) grated, 1 tsp
• Carom Seeds, (Ajwain) 1/4 tsp
• Oil, 1 tsp
• Cornflour, 1 tsp
• Salt, to taste

Other Ingredients:

• Baby Corn, 12 nos or about 250 gms
• Oil, 1 tsp
• Spring Onions ( including Greens) finely chopped, 1/4 cup
• Capsicum, cut into strips, 1/8 cup
• Cornflour, 1 tsp dissolved in 2 tsp of water

Method:

Wash the baby corn and blanch it by briefly keeping them in boiling water and then plunging them into ice cold water. Keep aside.

Then we prepare the marinade (see picture below). Take all the ingredients listed under "Preparing the Marinade" and mix them well. Add the blanched baby corn and toss till each of the baby corns is well and evenly coated with the marinade. Set aside for 15-20 minutes. 

Heat oil in a broad non-stick pan, and when it gets hot add the finely chopped spring onions and the capsicum strips
Saute on medium flame for 1 minute

Add the marinated baby corn and the cornflour paste
Mix well and saute on medium flame till the baby corns are well coated with the spring onion and cornflour paste.

Transfer to serving plate and insert a toothpick in each of the satays. Serve hot as starters.

CRISPY CHILLI BABY CORN

CRISPY CHILLI BABY CORN

I am always on the look out for recipes for starters, as they set the tone for a dinner as it were. Some of the interesting starter recipes you will find elsewhere in this blog are Hara Tawa Paneer, Semolina Roast Potato, and Paneer Tikka Kathi Rolls.

I recently came across this Indian Chinese starter which I have adapted from Crispy Chilli Baby Corn by Richa Sharma in Sify Bawarchi. I particularly liked that in this dish we shallow fry the baby corn and not deep fry it.

As is common with dishes in Indian Chinese cuisine there are a large number of items in the Ingredients but I assure you the final result is well worth getting them all together.

Ingredients:

• Baby Corn, 250 gms, 
• Small-sized Onions, 2 
• Spring Onion Whites, 1/3 cup.
• Spring Onion Greens, 1/4 cup.
• Ginger, chopped, 1 tbsp
• Garlic, chopped, 1 tbsp
• Capsicum, large-sized, 1,
• Green Chilli Paste, 1 tsp
• Tomato Sauce, 1 and 1/2 tbsp.
• Soya Sauce, 2 tsp
• Vinegar, 2 tsp
• Sugar, 1/2 tbsp.
• Corn Flour, 1 tbsp.
• Water, 5 tbsp.
• Salt, to taste,
• Oil, 2+ 1 tbsp.

For the Marinade:

• Corn Flour, 1 tbsp.
• Ginger Garlic Paste, 1/4 tsp
• Black Pepper Powder, a large pinch or 1/8 tsp
• Salt, to taste
• Water, a few tbsp.

Method:

Cut the baby corn into 1 " pieces, quarter the onions, and chop the spring onion whites and greens. Keep aside.

Thinly slice the capsicum. Keep aside.
Prepare the marinade by mixing the ingredients listed under "For The Marinade" (black pepper powder, ginger garlic paste, salt, corn flour and water) in a bowl.
Marinate the baby corn in this for about 10 minutes
Heat 2 tbsp of oil in a thick-bottomed pan and when it gets hot add the marinated baby corn and shallow fry on medium flame till it turns golden brown on all sides. Keep aside.
Heat 1 tbsp oil in a thick-bottomed wok and when it gets hot add the chopped ginger and garlic
Saute on high flame for 1/2 a minute
Add the chopped spring onion whites and quartered onions and saute for 2-3 minutes
Next add the thinly sliced capsicum and stir fry for about 2 minutes
Add green chilli paste, tomato sauce, soya sauce, vinegar, sugar and mix well

Add the shallow fried baby corn and toss for a minute on high flame

Add 1/4 cup of water, mix well, check for salt (and add if necessary)

Now add the paste made of 1 tbsp of corn flour and 5 tbsp of water
Mix well and toss on high flame for 2- 3 minutes

Add most of the chopped spring onion greens and combine

Lastly, garnish with some more spring onion greens

Serve hot

FRESH TOMATO SALSA

FRESH TOMATO SALSA

When entertaining guests recently, I served as starters fresh tomato salsa, made by me at home, with store-bought tortilla chips or nachos. As you know Salsa is a kind of spicy sauce or salad derived from a Spanish word. What I made was adapted from the recipe for The Best Fresh Tomato Salsa by Cheryl Dressler in All Recipes.

I modified the recipe to suit our Indian palate and it came out really well. I am glad to say that my guests enjoyed the salsa, and left me wishing I had made more!

Ingredients:

• Tomatoes, chopped, 2 cups
• Green Bell Pepper, chopped, 1/3 cup
• Onion, diced, 1/4 cup
• Coriander Leaves, finely chopped, 2 tbsp.
• Fresh Lime Juice, 1 tbsp.
• Green Chillies, chopped, 2
• Cumin Powder, 1/4 tsp
• Salt, to taste
• Freshly Ground Black Pepper, 1/2 tsp

Method:

In a bowl, mix together the chopped tomatoes, green bell pepper, onion, and green chillies
Add the coriander leaves and cumin powder
Stir in the lime juice and mix well
Sprinkle the salt and black pepper
Toss until the salsa is well mixed and serve with Nachos

HARA TAWA PANEER

HARA TAWA PANEER

Paneer, the cottage cheese so popular in India, lends itself to making some attractive and tasty starters. For example, elsewhere in this blog you will find recipes for Garlicky Chilli Paneer and Chatkedar Paneer.

Today's dish is for a healthy starter for which the recipe is adapted from Hara Tava Paneer by Masterchef Tarlaji Dalal.  Here the paneer pieces are marinated in a Hara Chutney and sandwiched with a filling made of sweet corn and onions and then tawa fried. The lemon juice and the sugar added while making the green Hara Chutney enable it to retain the colour.

The ingredients listed will yield about 20 pieces. We loved this starter and I am sure you will too!

Ingredients:

• Paneer, (Cottage Cheese) 20 pieces cut into 1" x 1 " cubes
• Sweet Corn Kernels, boiled, 3/4 cup
• Sugar, a pinch
• Salt, a pinch
• Dhania (Coriander Leaves), finely chopped, 2 tsp
• Milk, 2 tbsp.
• Onions, finely chopped, 1/4 cup
• Oil, for cooking

For the Hara Chutney: makes 7 tbsp. approx.

• Dhania, (Coriander Leaves), chopped, 1 cup
• Coconut Gratings, 3 tbsp.
• Sugar, 3/4 tsp
• Lemon Juice, 1 tsp
• Green Chillies, chopped, 2
• Dahi, (Low Fat Curds), 2 tbsp.
• Salt, to taste

Method:

To make the Hara Chutney: (yields approx. 7 tbsp.)

In a mixer jar blend together all the ingredients listed above, except dahi, to a smooth paste without adding any water
Transfer to a bowl, then add the dahi, mix well again and keep aside

Cut the paneer pieces into half to get 40 pieces

In a bowl, marinate the paneer pieces with 5 tbsp of the Hara Chutney. Mix gently and set aside for 30 minutes
In a mixer jar, blend together the boiled sweet corn, sugar, salt and the remaining two tbsp. of the Hara Chutney to a coarse paste

Transfer this paste to a bowl, add the chopped coriander and milk and mix well. Keep aside

Heat 1 and 1/2 tsp of oil in a thick-bottomed kadhai, when it gets hot add the chopped onions and saute on high flame till the onions become translucent

To this add the corn mixture and saute on medium flame for another 2-3 minutes

Switch off the gas and allow it to cool. This form forms the filling for the paneer.

Divide the filling into 20 equal portions and keep aside

Place each of the paneer pieces on a dry flat surface
Spread a portion of the filling evenly over it

Sandwich it using another piece of paneer and press gently

Repeat with the remaining ingredients to make 19 more stuffed paneer pieces

Heat the oil in a non-stick tawa, place about 8-10 of the stuffed paneer pieces and cook them by drizzling oil around them till they are golden brown in colour from both the sides

Serve hot

CHILLI MUSHROOM

CHILLI MUSHROOM

From time to time we make dishes using mushrooms as they are good for health apart from being so tasty. They lend themselves well to Indian-Chinese cuisine and elsewhere in this blog you will find recipes for Schezwan Mushroom, and Mushroom Pepper Fry.

One of the advantages of making dishes of mushroom is that they get cooked very fast and can be cooked and served in relatively short times.

Today's dish is adapted from the recipe for an Oriental Starter called Chilli Mushroom from the website of The MJ Residency, one of the premier hotels of  Dehradun. I have used the regular green capsicum (bell pepper) but if you want a more attractive presentation, you could use red and yellow capsicums as well.

We loved the Indian-Chinese flavours of the mushrooms with ginger and garlic blended with vinegar and soy.

Ingredients:

• Button Mushrooms, 200 gms
• Garlic, finely chopped, 1 tsp
• Ginger, finely chopped, 1 tsp
• Green Chillies, finely chopped, 1 tbsp.
• Spring Onions, chopped, 1 cup
• Capsicum, sliced, 1/2 cup
• Black Pepper Powder, freshly crushed, to taste
• Salt, to taste
• Oil, 1 and 1/2 to 2 tbsp.

For the Cornflour Mixture:

• Cornflour, 1 tbsp.
• Vinegar, 1 tsp
• Soy Sauce, 1 tsp
• Water, 1/4 cup

Method:

Clean the button mushrooms and slice or quarter them. Keep aside
In a bowl, mix together the cornflour, vinegar, soy sauce and water to form a mixture. Make sure there are no lumps by mixing it well. Keep aside

Heat oil in a thick-bottomed kadhai and when it gets hot, add the chopped garlic, ginger, and green chillies. Saute on medium flame for about 1 minute till the garlic gives off a good aroma

Add the chopped spring onions and saute on medium flame for 1 minute

Add the capsicum and saute on medium flame for 1 minute. Do not overcook the capsicum as they should remain crisp and crunchy

Add the sliced mushrooms and salt, and mix gently. There is no need to add water as the mushroom give off their own juice when salt is added. Cook on medium flame for 2-3 minutes tossing occasionally.

When the mushrooms are nearly cooked, add the cornflour mixture and pepper powder, mix gently and cook on medium flame for 2 minutes stirring occasionally

Serve hot as a starter or as a side dish

SOYA PANEER PUDINA TIKKIS

SOYA PANEER PUDINA TIKKIS

 Of late, I have started using Soya Paneer as it has many health benefits. Elsewhere in this blog, you will find the recipe for another filling snack using Soya Paneer, namely Soya Paneer and Capsicum Grilled Sandwich.

This recipe for a delicious snack cum starter is adapted from Paneer Phudina Tikkis from Masterchef Tarlaji Dalal. While the original recipe called for the use of Paneer (Cottage Cheese), I have instead used the more healthy Soya Paneer (Tofu).

These Soya Paneer Pudina Tikkis laced with the flavour of mint can be made in about 15 minutes. You can expect to get 8-10 tikkis from the ingredients given below, depending on the size of the balls of dough that you use.

Ingredients:

• Soya Paneer, (Tofu), 200 gms
• Pudina ( Mint Leaves), finely chopped, 1/4 cup
• Green Chillies, finely chopped, 3-4, or as per taste
• Cornflour, 1 tbsp.
• Salt, to taste
• Oil, for greasing and cooking
• Chaat Masala, 1 tsp, for garnish

Method:

Grate the soya paneer and keep aside

Finely chop the mint leaves and the green chillies

In a bowl, mix together the grated soya paneer, finely chopped mint leaves and green chillies, cornflour, and salt, to form a soft dough

Divide this dough into 8 equal portions shaping them into flat round tikkis

Heat a non-stick tawa and lightly grease it with oil
Place the tikkis on it, drizzle a little oil around them and cook until they turn golden brown
Flip the tikkis over and similarly cook the other side too

Remove to a serving tray and sprinkle chaat masala on each of the tikkis

Serve hot with green chutney or tomato ketchup or both

GARLICKY CHILLI PANEER

GARLICKY CHILLI PANEER

For vegetarians in India, one of the most popular ingredients in their cuisine is paneer, or cottage cheese. It is common across the country though it traditionally emanated from the North and is now found in dishes in every nook and corner of India. I too have a few of my favourite recipes using paneer elsewhere in this blog, like  Paneer Peas Masala, Paneer Jhalfrezi, and Paneer Lababdar.

Today's recipe for a starter has a great blend of garlic and chilli and is adapted from Garlic Paneer by Swasthi of Swasthi's Recipes. I loved the garlic and chilli flavours which make this dish a perfect starter. While you can garnish the dish with celery, or coriander leaves, I have chosen to garnish it with spring onion greens.

For less spice level, you can de-seed the dry red chillies before grinding them.

Ingredients:

• Paneer, 200 gms
• Chinese Garlic, 5 pods
• Roasted Byadgi Red Chillies, 5
• Salt, to taste
• Sugar, 1 tsp
• Vinegar, 1 tsp
• Oil, 1 tbsp
• Cumin Seeds, 1/2 tsp
• Medium-sized Onion, finely chopped, 1  
• Spring Onion Greens, finely chopped, for garnishing

Method:

Cut the paneer into cubes and keep aside

In a small mixer jar, grind together garlic, red chillies, salt, sugar, and vinegar, adding 2 tbsp of water, to form a coarse paste, and keep aside
Heat oil in a thick bottomed pan and when it gets hot, add the cumin seeds and when they sizzle add the finely chopped onion and saute till it turns light brown
Now to this add the ground paste, mix well and saute till the oil separates and the mixture gives off a nice fragrance
Next add the paneer cubes and toss gently taking care that they don't crumble till they are well-coated with the mixture
Saute the paneer for 2-3 minutes
Finally, garnish with spring onions greens.

BABYCORN, CAPSICUM, PANEER, AND TOMATO ON SKEWER

BABYCORN, CAPSICUM, PANEER, AND TOMATO ON SKEWER

Today's dish is a starter which comes out to be visually quite appealing when served on skewers.

The major advantage I saw in this was that it was much more healthy since no oil at all is used in its preparation. For a more healthy version, you can use Low Fat Curds though I have used the regular dahi (curds).

It is important that the vegetables are well marinated to get the best out of this dish, adapted from a recipe by renowned cookery expert, Tarla Dalal.

Ingredients:

• Baby Corn, 1/2 cup, 
• Capsicum, 1/2 cup
• Paneer, 1/2 cup
• Tomatoes, 1/2 cup
• Onion, 1/2 cup

For The Marinade

• Curds, 3/4 cup
• Ginger Paste, 1/2 tsp
• Garlic paste, 1 tsp
• Kasuri Methi, (Dried Fenugreek Leaves), roasted and crushed, 1/2 tsp
• Carom Seeds, (Ajwain), roasted and crushed, 1/4 tsp
• Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Besan, (Bengal Gram Flour), 1/2 tsp
• Salt, to taste 

Method:

Blanch the babycorn and cut into 1/2 inch pieces

Wash, de-seed and cut the capsicum into cubes
Wash, de-seed and cut the tomatoes into cubes
Peel and cut the onion into cubes
Cut the paneer into cubes
In a large bowl, whisk the curds and to this add all the ingredients mentioned for the marinade and mix well
Add the babycorn, and the cubed capsicum, paneer, tomato, and onion.
Mix well and refrigerate to marinate for at least half an hour
Heat a non-stick pan and without adding any oil, dry roast the marinated vegetables on medium flame for 10 minutes or till they change colour
Remove from the pan and when it is cool enough to handle, on each skewer or toothpick, pierce a piece each of babycorn, capsicum, paneer, tomato, and onion
Repeat this process with the remaining vegetables to make more skewers
Serve hot

MUSHROOM TIKKIS

MUSHROOM TIKKIS

Tikkis (which are like small cutlets if you are not familiar with this Hindi word) are a welcome snack which can be served during tea time or as a starter. Elsewhere in this blog you will find recipes for
Aloo Tikkis and Oats & Moong Dal Tikkis.

Today I will share my experience of trying out Mushroom Tikkis adapted from the recipe in this YouTube video by Masterchef Sanjeev Kapoor.

We enjoyed the tikkis with its interesting blend of mushrooms and potatoes, and the crispness given by the coating of semolina. I also liked the fact that this could be shallow fried.

Ingredients:

• Button Mushrooms, 6-8
• Onion, small-sized, chopped, 2
• Potatoes, large-sized, boiled and mashed, 2
• Green Chillies, chopped, 3, or to taste
• Fresh Coriander Leaves, chopped, 1 tbsp
• Semolina, (Rawa/Sooji), 1/2 cup
• Oil, 1 tbsp + for shallow frying
• Salt, to taste

Method:

Clean the mushrooms  and boil them in water for about 10 minutes

Drain the water and once they are cooled, chop the mushrooms finely and keep aside
In a pan, heat a little oil, when it gets hot add the chopped onion and saute till it becomes translucent
Add the chopped mushrooms and saute till all the moisture fully evaporates
In a bowl place the boiled and mashed potato, to this add the chopped green chillies and the onion-mushroom mixture, and mix well
Add the chopped coriander leaves, salt to taste, and mix well.
Using your palms and fingers shape the mixture into tikkis
Place the semolina in a plate and dip each of the tikkis and press it slightly so that the tikkis are evenly coated with the semolina on both sides
Heat oil in a pan and shallow fry 3-4 tikkis at a time
Serve hot with ketchup

SCHEZWAN POTATOES

SCHEZWAN POTATOES

This recipe for an easy to make Indo-Chinese starter is adapted from Schezwan Potatoes by gourmet Chef Harsh Shodhan of Chop, Eat, Repeat in the India Food Network. I was attracted by the innovative plating using shot glasses.

I have used baby potatoes instead of the more commonly used potato wedges. It is useful to choose baby potatoes of roughly the same size. I have also substituted celery with coriander leaves. Since this dish is meant to be spicy, you can adjust the number of green chillies as per your taste.

Ingredients:

• Baby Potatoes, 12-14
• Schezwan Sauce, 2 tbsp, 
• Chinese Garlic, chopped, 6  pods
• Green Chillies, chopped, 3, or to taste
• Coriander Leaves, chopped, 1 tbsp
• Spring Onion Greens, chopped, for garnishing
• Oil, 1 to 1 and 1/2 tbsp

Method:

Wash, boil, and peel the baby potatoes

Heat oil in a pan and when it is hot add the chopped garlic and saute

Then add the green chillies, followed by celery/coriander leaves, and saute till the garlic turns golden 

Next add the Schezwan sauce and keep stirring on low/medium flame till the sauce thickens

Now add the boiled baby potatoes, mix well and toss to ensure they are well coated with the sauce

Sprinkle some salt, keeping in mind that the sauce also contains salt

Mix well 

Transfer to shot glasses and garnish with chopped spring onion greens.

POTATO ROAST

POTATO ROAST

There are some dishes which can double as starters and side dishes. Also, I find that potatoes are generally liked by most people. Based on this, I tried out Potato Roast, which we loved.

I used baby potatoes instead of the regular potatoes as they make the dish more attractive and can be more easily served as starters.  As a side dish, this complements the main meal of rice and dal very well.

Ingredients:

• Baby Potatoes, 25
• Rice Powder, 1 heaped tbsp 
• Salt to taste
• Red Chilli Powder, 1-2 tsp or to taste
• Turmeric Powder (Haldi) , 1/2 tsp 
• Coriander Powder, (Dhania) 2 tsp 
• Cumin Powder, (Jeera) 3/4 tsp
• Juice from ½ Lime (Optional)

For Tadka/Tempering:

• Cumin Seeds, (Jeera) 1 tsp 
• Asafoetida, (Hing) 1/4 tsp
• Curry Leaves, 1 sprig
• Oil, 2 tbsp

Method:

Pressure cook or boil potatoes until they are well cooked. They shouldn't be overcooked and mushy.
When cool enough to handle, peel the baby potatoes.
Place the potatoes in a large bowl and sprinkle the rice flour. Toss the potatoes gently so that each of them is coated well with the rice flour. Keep aside till needed.
Heat oil in a large kadai and add cumin seeds, curry leaves and asafoetida
When cumin seeds crackle and change colour, add the coriander powder, cumin powder, red chilli powder, turmeric powder and salt. 
Stir them for 45-60 seconds on a low flame till the spices as well as the salt get cooked. Make sure you don’t burn the spices.
Next mix in the potatoes coated with rice flour and toss gently so that they are well and evenly coated with the spices.
Cook the potatoes, stirring occasionally, on medium to low flame until they turn crisp.
Add lemon juice 
Serve Potato Roast hot with rice and dal, or with rotis or chapatis, or just as a starter.

* If you like, you can garnish this with chopped coriander leaves