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

Tuesday, August 23, 2016

GOBI MANCHURIAN


A Very popular Indo Chinese starter recipe Gobi Manchurian,the taste itself so irresistable & so undeniable.Cauliflower florets are coated in a thick batter,deep fried and marinated with varieties of tangy sauces.....so spicy...!!...yummy...
Always wanted to add this recipe in my blog....and is a must appetizer in any menu platter in any restaurants..



Ingredients:

For Batter:
1 Medium Size Cauliflower cut into florets(immerse the cauliflower into hot water and a pinch of salt for about 15 minutes before cutting)
6 Tbsps of All Purpose Flour/Maida
4 Tbsps of Cornflour
2 Tbsps of Rice Flour for Crisp(optional)
1/2 Tsp of minced garlic
Salt as needed
Water to make thick batter
Oil for deep fry.

For the Gravy;
Minced Garlic - 4 Tsps
Grated Ginger 1/2 Tsp
Chopped Spring onion
Finely Chopped A piece of Capsicum( optional )
Finely Chopped Onion - 1
Green Chilli sauce - 1 tsp
Soya sauce - 1/8 tsp
Tomato sauce - 6 to 8 Tsps
Chopped Cilantro
Oil/ghee 2 tsps each.
Sugar 1 Tsp



Procedure:

1. Mix all the batter ingredients in a bowl,make a thick batter.
    Saturate the florets into the batter.

2. Heat oil to medium high,deep fry the florets to golden brown.

3. Heat oil and ghee in a separate pan,add chopped onions,capsicum,ginger garlic.
    Saute till transculent,add all sauces,sugar and chopped cilantro.
    Mix well for just a minute.

4. Add the fried Florets into the sauces to fine texture..
5. May add red Chilli powder( I did not use)
6. To be garnished with more chopped cilantro and serve them.






 












Saturday, January 11, 2014

MIRCHI BAJJI

A excellent appetizer and an evening refreshment Mirchi Bhajji.Long green Chilli peppers with roasted and grounded peanut,cumin seeds and few more spices stuffed in.Since most of them use potatoes for filling,mine gives a distinct taste as I used peanuts.The peppers were too long,so I cut them into half size.


Ingredients:

Long Green Peppers 6

For Stuffing:

Crushed peanuts( roasted) 2 Tpa
Cumin seeds 1 1/2 Tsp
Dalia or split chick peas 3 Tsos
Asafeotida 1/2 Tsp
Coriander seeds 1/2 Tsp
Salt little.

For Coating or Batter

Gram Flour-1 cup
Rice powder-1/4 cup
Water-1/2 cup
Red Chilli powder 1/4 Tsp
Salt to taste

Oil for deep fry.

Method:

Grind all the spices for filling to coarse.




Partially slit the long green peppers and stuff the grinded spices just a 1/2 tsp.


Mix the gram flour and rice flour adding little quantity of water with red chilli powder and salt.The batter should be medium consistency.
Heat the oil on medium heat.Dip the stuffed long peppers into the batter for coating.
Deep fry them in the oil to crispy brown.


Friday, October 25, 2013

VEGETABLE RAVA IDLI

Nothing much to give more introduction about Idli's,there are plenty of varieties of Idli's to make. They are one of the healthy & nutritious steamed food as well as low fat.But in these recipe Idli's are made out of fine sooji mixed with yogurt ,carrots and green peas.



Ingredients:

Roasted Semolina/sooji 2 cups
Yogurt 1cup
Oil 3 tbsps
1 carrot (grated)
1 tbsp roasted cashews
1 tsp mustard seeds
1 tsp channa & urad dal for tempering
Green chillies 2 nos., grated ginger 1/4 tsp
springs of curry leaves
Finely chopped cilantro
Green peas(frozen) as needed for topping.
Salt as per taste

Method:

Roast the sooji in a pan for 2 minutes.Mix the yogurt to the sooji with grated carrot,ginger,green chilli,cilantro,roasted cashews.




Mix well by adding very little quantity of water as the batter should thick enough.
And for tempering,in a small saucepan sizzle the mustard seeds with channa dal and urad dal in oil.Add this to the above mixed batter.


Grease them with oil on a Idli plate,and steam the batter for about 10 minutes in a pressure cooker.Before steaming the batter,garnish the uncooked Idli's with frozen green peas and later steam them.
My serving in this portion makes about 10 to 12 Idli's.


Friday, October 18, 2013

BONDA SOUP

A combination of healthy lentil soup and black gram dal fritters, traditionally called as "Bonda Soup where fritters are soaked into the soup for a while to enjoy the merged taste of both. This is a very nutritious appetizer as well. This is one of the most popular breakfast and evening snack served recipe in Bangalore Restaurants, needless to say this recipe was always in my favorite list. This was in my "to do" list since long, all it takes is just little of your precious time to serve and enjoy this delicious lentil soup.



Ingredients:

For Bonda's

1 Cup Black Gram Dal/Urad dal( soaked in water for atleast 4 hours)
For the grinded batter:
Grated ginger 1/2 tsp
Curry leaves 6 to 8
Grated coconut 3 tsps
Green Chillies 2
Whole pepper 5 to 6
Rice flour less than 2 Tbsps
Chopped coriander leaves
Salt
Oil for deep fry

For the Soup:

1/2 Cup Moong dal
For tempering:
1 tsp of oil
1/2 tsp of mustard seeds
2 green chillies
1 tomato
1/4 inch grated ginger
Curry and coriander leaves
1/4 tsp turmeric powder
1/8 tsp of jaggery as optional
Fresh squeezed lemon juice to taste
Salt.

Method:

Grind the soaked urad dal into a thick batter with very little quantity of water.
To this batter,mix with chopped chillies,curry and coriander leaves,coconut,rice flour,pepper and salt which forms like thick batter.



Cook the Moongdal in pressure cooker with 3 cups of water to soft.
In a sauce pan add the given tempering items listed above with little oil and mustard seeds in a pan,after they splutter add tomatoes,ginger,chillies turmeric powder,salt and atlast the lemon juice.Keep this ready.



Deep fry the grinded batter in round balls shaped and slide them into oil till crispy golden brown.Ready to be soaked into the Moongdal soup.Let it soak for 5 to 10 minutes .Sure you enjoy the aromatic soup..


Tuesday, October 15, 2013

INSTANT VEGETABLE CUTLET

Perfectly fried vegetable cutlets crispy on outside and will be soft on inside - a delicious one for sure.A bit more easier version of my cutlet recipe,great snack during rainy & soggy days.Done this recipe while ago but now I posting on my blog,so this is my second type of cutlet recipe.



Carrot-2
Potatoes-2
Bread Slice-4
Green onions 1/2 cup
Frozen Sweet peas-1/4cup
Onion-1
Ginger-1tsp
Garlic 1/2 tsp( I used garlic powder)
Coriander leaves-3tbsp
Garam masala 1/2 tsp
Chilli powder-1/2 tsp
Rice flour-1/2 cup
Salt to taste
Turmeric powder
Oil for shallow fry

Methods:


Grate all the vegetable above in food processor except the sweet green peas and mash it well when hot.


In a saute pan fry all grated veggies ,ginger&garlic,garam masala powder & chilli powder in little oil until they are semi-cooked.Dip and squeeze the whole bread slice in water for few seconds,mix bread and the mash vegetable and make like balls,pat it flat.
Add the rice flour to this sautéed curry for crispness(since I was running out of bread crumbs,so I used the alternate method),shallow fry till golden brown.




Serve hot with sauce and chutney.

Monday, October 14, 2013

MANGALORE BUNS

A traditional mildly sweetened whole wheat deep fried riped banana breakfast recipe from Mangalore so called Mangalore Buns.Very popular recipe generally made from all purpose flour and riped banana,but with a reference to my friend I changed it to whole wheat flour and gave a try for first time.



Ingredients:
My serving makes around 10 mangalore buns

1 Cup Whole Wheat Flour
1 Big Fully Riped Banana( I used only 1/2 banana for mild sweet,may use full but the  dough becomes more sticky)
3 Tbsps of Yogurt
1/4 Tsp of Cumin seeds
3 Tbsps of Sugar
1/8 Tsp of Baking Soda
Oil for deep fry
1 Tbsp of ghee for deep fry combined with oil for more tasty buns.

First make the purée of banana in a blender without adding water
In a large mixing bowl combine all the items above including the banana purée except oil and ghee.Dont add water,knead the dough enough just like puri batter not to soft or thick.
Set aside for at least 3 to 5 hours(highly recommended)
After resting for 3-5hours, take out the dough and roll small balls with the help of rolling pin for about 2 to 3 inches of thickness to get the puffiness.For dusting can use wheat flour as well.




Deep fry them in oil combined with 1 tbsp of ghee.
Can be served with any chutney or tomato ketchup.




Sunday, September 22, 2013

Veggie Spring Rolls

Delicious and mouthwatering spring rolls,easily munched anytime of the day.So simple to prepare.My all time favorite snack,just love to do it.Can be mixture of any grated vegetables.



Ingredients:

1 Cup All Purpose Flour
1/2 Cup Grated Cabbage(chop them lengthwise)
1/2 Cup Grated Carrots
1 to 2 Tsps of Green Chilli Sauce
1/4 Tsp of Dark Soy Sauce
2 Minced Garlic Cloves
1 Tbsp of Ghee
A pinch of salt
Chopped Cilantro
Water to knead the dough

Method:

1. Make a medium stiff dough of all purpose flour by adding water,salt & little by little.Add 1/8 tsp of ghee while kneading the dough to give extra softness to dough.Set aside for at least 2 hours.
2.Saute the grated veggies,garlic in sauce pan with ghee for 2 to 3 minutes.Make sure they semi-cooked.Add the Chilli & soy sauce.
3.Now take the kneaded dough and grab a small size balls and roll them into puri size shape.Cut the edges into square shapes with the help of a rolling spoon.
Stuff the semi cooked veggies and roll them gentlyinto lengthwise,seal the edges with water.
4.Deep fry them in medium heat oil till crispy golden brown.
5.Serve with sweet and salty tamarind sauce.




Monday, July 22, 2013

Homemade Garlic Bread


One of the well-liked appetizer by everyone. Smells so good when it's baking.
I always prefer to do it on Friday evening as tea time snack.

Ingredients:
1 french bread loaf( I used 1/2 pound)
salt & 2 to 3 pinches of herbs or oregano

For Butter spread:

3tbsp Butter( I used the light butter since this was my first time try)
1 tbsp Olive oil
5  to 6 cloves of garlic, minced

Method:
1) Preheat the oven at 400 F.
2) Cut the bread loaf horizontally into two halves.
3) To make garlic butter spread, Heata small saucepan, add olive oil and make it warm. Turn off the heat. Add butter and minced garlic and mix well.
4) Spread the garlic butter on the inside the bread.Sprinkle the oregano all over it. Bake for 5 to 8 minutes or until the edges get lightly brown. Add salt to taste.
Cut the baked bread with knife buttered side down and slice it.Serve hot with tomato sauce.



Wednesday, July 3, 2013

Aloo Palak Cutlet

Ingredients
4 to 5 potatoes(boiled)
1 cup of chopped spinach
Just an handful of chopped coriander leaves
1 TBSP of rice flour
4 to 5 finely chopped green chilles
2 to 3 garlic pods
Ginger1/2 inch grated
3/4 tsp of garam masala, salt
 Sooji( UPMA Rawa), oil.

 Method
Mash the boiled potatoes and mix well with above the grated ingredient.shape them into balls and gently press them by hand into cutlet size. Now roll them in sooji and shallow fry in oil till golden brown.serve with tomato ketchup