Showing newest posts with label Appetizers. Show older posts
Showing newest posts with label Appetizers. Show older posts

24.4.11

Chicken Manchurian - It Can Only Get Better!





Chicken Manchurian:

Of course I love chicken. And Chicken manchurian is something I cook several times but somehow missed posting this recipe! You know what? Its only gets better the each time, slightly improvised than before!

Otherwise nothing much to rant with high spirits today...it has been a usual weekend...the shopping, gardening, cleaning, movies and books. And yes, some experiments in the kitchen:)

Ingredients:

Chicken breast - boneless, skinless cubed 2-3 cups
Salt
MSG 1 pinch
White pepper 1 spoon
Chili powder 1 spoon
Food color - red 1 pinch
Garam masala 1/4 spoon
Soy sauce light
Corn flour
Egg whites from an egg
Lemon juice few spoons
Oil for deep frying.

For Dressing:

Tomato sauce
Soy sauce heavy
Hot sauce(optional)
Green Onions finely chopped
Green chilies 3-4 chopped
Garlic 7 cloves chopped
Ginger 2" chopped
Corn starch (optional)
Chicken broth/stock 1 tablespoon
Bell peppers 1-2 diced
Sesame oil few spoons.

Method:

Marinate chicken with salt, MSG, pepper, chili powder, food color, soy sauce, flour, garam masala, egg white and lemon juice. Maybe overnight or at least 2-4 hours.

Now deep fry them in smoky hot oil, till golden to reddish brown.

In a separate pan, heat sesame oil. Add all the above mentioned ingredients and bring it to sauce consistency. Then add the fried chicken to it.

Let the sauce coat well to all the sides. Remove from heat and serve warm as an appetizer.

20.4.11

Apollo Fish - Grab Your Fork




Apollo Fish:(Restaurant Style)


One of my favorite topic of conversation at breakfast table is about lunch! I am not really a breakfast person. I was trained that way by various hostel mess masters(chefs)...to go hungry to school and college! So, the very idea of lunch puts an instant spark on my eyes. On weekends, I prepare an elaborate lunch and save it for dinner as well.

Endless cooking of same old fried fish? Lets put an end to it. Lets move on to the next pedestal of enlightenment in our journey of exploiting other ways of frying fish! Here is my take on 'Apollo Fish' the dish that got my attention! I have tasted them several times at different restaurants at Hyderabad...one of the best comes from Minerva.

Ingredients:


King Fish / I used Tilapia here 4-6 large
Salt
Chili powder 1 spoon
Garam masala 1 pinch
Food color (optional)
MSG 1/4 spoon
Lemon juice from 1 fruit
Corn flour 1 table spoon
Egg whites 1-2
Soy sauce few spoons
Oil for deep frying.

To Garnish:

Curry leaves
Garlic 10 - chopped
Green chilies 3-7

Method:

Marinate the fish using all the above mentioned ingredients, except oil.

Heat up the oil in a deep fryer. Once it is smoky hot...fry the fish. Never load the oil...always fry few at a time.

Once it turns to reddish brown and crisp, remove from heat.

Fry the garnishing ingredients separately and top them over fried fish. There you go, perfect appetizers ready.

5.4.11

Prawn 65 / Shrimp Pakora - How About That?


Shrimp 65:

Now a days, coz' of blogging...it looks like am obsessed with cooking! No, no...people take advantage of me:( Where ever I go, call it a simple vacation or even sick leave, lady of house will be overwhelmingly happy to see me, only for her benefit' taking a day or two off' from her messy kitchen! However, I never turn them down, when they offer me their spatula! So, there you go...that is how I end up cooking always and anywhere...every single day:(

Ingredients:

Fresh shrimps 1/2 kilo (of course peeled n cleaned)
Ginger 2" minced
Garlic 3 cloves minced
Salt
MSG 1/4 Spoon
Soy sauce few spoons
Lemon juice few spoons
Corn flour few spoons
Chili powder 2 spoons
White pepper powder 1 spoon
Garam masala powder 1/4 spoon
Olive oil for pan/deep frying

Method:

Combine all the ingredients together(except oil), marinate for two hours.

Heat oil in a deep frying pan. When it comes to smoky hot, fry few shrimps at a time. Leave them over kitchen tissues for a while. Repeat the same for each batch.

Serve steaming hot as appetizers.

24.2.11

Broccoli 65 / Broccoli Pakora - Fuss Free Snacks




Fried Broccoli Krispies:

You know what? Why fried food is so popular among many immigrant communities? One could get really creative to add their special flavor' ranging from soy sauce to garam masala and instantly get that native-country touch:) If you are looking for a healthy option...you should really try stir-frying! This isn't a good idea to fry vegetables! Yet, if you are planning to have a variation...this is it! Its pretty damn good. Am so tired of eating those steamed broccoli from the restaurants. I decided to fry this on a snowy-stormy-dark evening...when I had nothing useful to do, hehe. Well, I followed some discipline' frying upon one condition...using extra-virgin olive oil! We all do some trick to take away the guilt, right. Did I ever tell you this little secret of mine? Anything that is dark green and bit bitter-tasting, like Kale, Bitter melon, Broccoli etc...all achieve an unique flavor when treated with olive oil. I know, the olive oil itself has its own flavor and all. But still it kicks up some extra-effect with bitter-tasting greenish produce. Anyway, you guys try this experiment and let me know' if you like it(or if you don't)!

Ingredients:

Broccoli 2-3 heads
Ginger 2" minced
Garlic 3 cloves minced
Salt
MSG 1/4 Spoon
Soy sauce few spoons
Lemon juice few spoons
Corn flour few spoons
Chili powder 2 spoons
White pepper powder 1 spoon
Garam masala powder 1/4 spoon
Olive oil for pan/deep frying

Method:

Combine all the ingredients together(except oil).

Heat oil in a deep frying pan. When it comes to smoky hot, fry few florets at a time. Leave them over kitchen tissues for a while. Repeat the same for each batch.

Serve steaming hot with Indian Masala Chai. And you know the rest...enjoy:)

9.2.11

Calamari Fry / Cuttle Fish Stir-Fry / Fried Sepia / Stir-Fried Squids / Kanava Meen Varuval







Kalamari Hot and Spicy Varuval:

I had some kind of guts to bring this squids home(however it was only frozen)with the intention of cooking! Well, I have laid my hands on this little creature several times during research, cut them down...never, ever had a clue' that people might actually eat it! When I was studying at Chennai...soon after the practical session, one of my weird classmate used to pack up all the leftover specimens(that is semi-dead specimens nailed on the dissection board - like squids, shark). Wheeew..oh baby' that was gross!!! Which kept me off' from devouring any kind of seafood at that time! Maybe in my imagination...squid remained as a 'Bizarre Food' because of that!

Later, when I relocated here, I first encountered fried squids from a Chinese place (Restaurant), which was quite appetizing, but didn't exactly taste it...just admired at the preparation! I have witnessed how my Korean friends enjoy eating live octopus, shrimps etc...they always believed that eating live seafood is good for their health!! And they are absolutely right...in this way' one has to least worry about saturated fatty acids or trans fat! Slowly, over the period...I came across numerous delicious fried calamari recipes, as appetizers in many restaurants. It took me some time(awfully lot of time) to understand that, squids are perfectly safe and edible(when they cut down that ink gland)! And I finally made my mind to buy the same. Well...I cooked it very carefully in Indian style and it turned out fabulous:) So, here you go...

Ingredients:

Calamari - 2 large (cut into strips)
Onion 1 large grated
Ginger 2" - paste
Garlic 4-6 cloves - paste
Salt
Lemon juice few spoons
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Cumin seeds 1/2 spoon
Curry leaves few
Sesame oil few spoons.

Method:

In a wide wok, heat oil. Add cumin seeds and curry leaves, wait till the sizzle a little.

Now add ginger-garlic paste followed by onions. Fry real good, maybe till the raw odor is gone.

Add squids, salt, turmeric, chili powders and lemon juiceAnd. Stir-fry over high heat. Well, wait till all the masalas coat well onto the fish?

Do not over-cook it, it may go rubbery...and do not under cook it either, that is not a good decision.

So, once you are pleased with the finish...remove from heat.

Serve warm as a side dish or appetizers. Enjoy:)

30.1.11

Fried Smelt Fish / Crispy Smelt Fish Fry / Kezhanga Meen Varuval / Spicy, Fried Smelt Fish






Kezhanga Meen Varuval:

I don't know whether I did any justice to what I majored in 'Fishery Biology'...but sure' it is very helpful to track down quality procure, careful cooking and delicious food, hehe:):)

Ingredients:

Smelt Fish - whole (guts removed, scaled) 10
Salt
Turmeric powder 1/2 spoon
Chili powder 1-2 spoons
Rice Flour 2-4 spoons
Tamarind paste 1 spoon
Lemon juice 2 spoons
Oil for pan frying.

Method:

Prepare a smooth paste using all the ingredients(except oil and fish).

Now, baste it over the fish. Leave this set-up for 2 hours.

Heat oil in a wok, fry the fish till crisp and reddish brown. Key for crispy fish is...not to flip them often. Leave them over medium heat for prolonged time...then flip over to the other side and wait till its done completely.

Serve to go with your meals, or enjoy as an appetizer...I have no objection.

24.1.11

Vazhaipoo Kola Urundai / Plantain Flower Kebabs



Vazhaipoo Kola Urundai:

Ingredients:

Plantain Flower 1 small
Toasted Chana dhall 1/2 cup - powdered
Salt
Ginger 3" size peeled and grated
Garlic 6 cloves peeled and grated
Dry red chilies 10 - ground
Onion 1 large finely chopped
Fennel seeds 1-2 spoons toasted
Curry leaves few
Oil for frying.


Cleaning Plantain Flower:


Grease your palms and hands with oil or its better to use clinical gloves. As this flower will imparts dark stain for at least 3-4 days.

Now slowly remove all the thick leathery bracts and discard them.

Separate the fine finger like half white-yellow florets inside.

Holding in one hand, rub the floret's end on your other palm. This makes the florets to open up a little

Now remove the male stamen and translucent pith(male stamen is longest stamen with bulb like end) Discard them.

Store the cleaned florets in water to avoid discoloration. Its better to add turmeric, salt and lemon juice to this water. One can leave them in butter milk too, to increase the flavor.

Once done with cleaning. Chop them finely and once again leave them water, until cooking.


Method:


Chop the plantain flowers/I mean florets. And mix the same with all the above mentioned ingredients, except oil. Bring them to thick dough consistency.

Divide into equal parts, and deep fry the same.

There you go...its done. Just cleaning consumes all your time...so it would be better to plan ahead. Enjoy with snack with warm tea or serve to go with your meals:)

14.12.10

Senai Kizhangu Masala Varuval / Suran Subzi / Spicy Yam Fry





Senai Kizhangu Masala Varuval:

Ingredients:

Yam - sliced into chips
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Garam masala powder 1/4 spoon
Fennel seeds powder 1 spoon
Cumin seeds powder 1/2 spoon
Pepper powder 1/4 spoon
Tamarind paste 1/2 spoon
Curry leaves few
Oil for pan frying.

Method:

In a wide vessel, mix all the above spice powders, salt and tamarind. Coat them to the yam chips. Allow this to marinate for 2-3 hours.

Then shallow fry them in hot oil, until crisp and reddish brown.

Ta-da, its ready to dig-in...that is why I categorized it under 'Appetizers':)

10.12.10

Fried Red Snapper / Sankara Meen Varuval / Fish Fry






Meen Porichadhu:

Ingredients:

Red snapper 4-6
Pepper powder 2-4 spoons
Egg whites 2
Corn flour 1/2 cup
Soy sauce 1 tables spoon
Oil for pan frying.

Method:

Marinate the fish with pepper and soy sauce for couple of hours.

Baste them with egg whites and roll them over the corn flour.

Shallow fry in a pan. Do not flip over often, low-medium heat for prolonged time...will yield extra-crispy fish.

Serve warm.

22.7.10

Tamarind Prawns / Iral Varuval / Fried Tamarind Shrimps




Eral Varuval:

Chemmeen Varuval. Iral Porichadhu. Shrimps Fry with Indian touch of spices.

Ingredients:

Shrimps 1/4 kilo
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Tamarind paste 1/2 spoon
Oil for shallow frying.

Method:

Mix all the ingredients together, except oil. Marinate them for couple of hours.

Fry them till crisp, in hot oil.

Serve warm to go with your meals, enjoy:)

18.7.10

Pathra / Pathrode / Alu Wadi / Yam Leaves Pinwheel Fritters / Maharastrian Wadi











Pathra:(Maharashtra Style)

I knew, I was going to try this recipe sooner or later. The recipes for Authentic Alu Wadi / Pathra have been floating around the blogosphere for a while. And I couldn't wait to try them myself. As soon as I saw these Fresh Yam Greens in the International market, I convinced myself that the recipe shared by many of my beloved bloggers, would never let me down. I bagged them, with confidence:) Well...googled a million times, before tweaking the original recipe to suit my needs. I simply disapproved the idea of besan flour basting(which I could never find here) and turned them into thuvar dal paste. Gosh, was wondering for the whole time, how its gonna turn out...to my surprise it was splendid, divine and it looked like an absolute piece of art. Here you go...

Note: It isn't complicated as it looks, its easy, and you know...one could get better the each time. If you like bigger fritters, just use more and more layers of leaves.

Ingredients:

Taro Roots Leaves / Yam leaves/ Colocassia Leaves
Besan flour (original recipe) or Thuvar dal paste 1 cup
Salt
Turmeric 1 pinch
Chili powder 1 spoon
Jaggery gooseberry size
Black sesame seeds 1 teaspoon
Asafoetida 1/2 spoon
Tamarind paste 1/2 spoon
Olive oil for pan-frying
Cumin seeds for garnishing.

Method:

Wash and clean the leaves, if you could able to find all even sized leaves, call yourself lucky:)

Well, wet-grind the lentils and add all the above mentioned ingredients to it. Except, you kno...oil, and cumin seeds.

Now, cut the mid-rib, if necessary. Then, smear/baste the above paste over the leaves...arrange them one above the other and continue to do so. Then roll them and set aside. Repeat the same for all the remaining stuff too.

Now steam cook them for about 10 minutes. And cut them into small wadis/pinwheels,perfect.

Shallow fry them for few minutes and add the cumin seeds to the same oil. Voila:)

9.6.10

Methi Muthiya - Fenugreek Greens Kebab






Green Leafy Vegetables Kebab:
Steamed Greens Kebab, anyone?

This one is freaking delicious kebab.:) I had no idea, how to include this bitter tasting greens in a dinner party. Was scratching my head for a while and googled this interesting recipe. It was quite catchy. It turned out simply rich, healthy(as I steamed and then spray-fried them,he he), could be throw-together in minutes, will be a great finger food and despite the strange title (Green Leafy Vegetables Kebab), its damn tasty.:)

Ingredients:

Methi/ Fenugreek leaves 1 cup
Bread crumbs 1/4 cup(I have no bengal gram flour here)
Ginger-garlic paste 1/2 spoon
Garam masala powder 1/2 spoon
Green chilies 2 minced
Salt to taste
Olive oil few spoons for pan-frying.

Method:

Mix all the ingredients together and shape them in a desired fashion.

Steam cook them for about 10 minutes.

Then, shallow fry them in a pan till crisp and brown.

Serve as an appetizers.

Enjoy:)