Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: STARTERS AND ACCOMPANIMENTS

GRILLED MALAI PRAWNS (CREAM GRILLED PRAWNS)

It had been a long time since I cooked prawns and this easy recipe came to my mind. Though I did not have prawns at home, I had made up my mind to make this so ended up going to the supermarket and buying some!!

This is what you’ll need

King prawns: 20

Cream: 2tbsp

Greek style yoghurt: 1tbsp

Ginger paste: 1/2tsp

Garlic paste: 1/2tsp

Green chillies: 4

Chilli powder: 1tsp

Garam masala: 1tsp

Kasuri methi: 1tbsp (can be substituted with 1 tbsp of chopped coriander leaves)

Chilli flakes and coriander leaves: To garnish

Salt to taste

Let’s get cooking

1. Wash, clean and devein the prawns. Pat them dry.

2. Chop the green chillies very finely.

3.  Prepare the marinade by mixing the cream, yoghurt, ginger garlic paste, green chillies, chilli powder, kasuri methi, salt and garam masala.

4. Add the prawns and marinate them for at least half an hour.

5. Put on skewers and grill until done.

6. Serve garnished with chilli flakes, coriander leaves and with any chutney of your choice.

Approximate preparation and cooking time: 25 minutes (excluding marination)

Serves: 4

* If you are not able to grill them, add a little oil in a pan and stir fry the prawns until done.

MUTTON CHOPS (WITH GRAVY)

I have posted a recipe for Mutton Chops earlier,  but that was what I learnt to make from my amma and was fried. This one is with a thick gravy and can also be had with Chappatis or Rotis.

This is what you’ll need

Mutton chops: 10

Onions: 2

Tomatoes: 2

Ginger: 1/2″ piece

Garlic: 6 cloves

Green chillies: 3

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Yoghurt: 2tbsp

Cardamom: 3

Cloves: 5

Cinnamon: 1/2″ piece

Pepper corns: 4

Lemon juice: 2tsp

Coriander leaves: To garnish

Oil: 2tbsp

Salt to taste

Let’s get cooking

1. Wash and clean the mutton chops well. Pat them dry.

2. Whisk the yoghurt and grind the ginger, garlic and green chillies. Mix them together.

3. Marinate the chops with the above mixture for around half an hour.

4. In the mean time, chop the onions, tomatoes and coriander leaves.

5. Coarsely powder the cloves, cardamom and cinnamon.

6. Heat the oil and saute the onions until brown.

7. Add the chilli powder, turmeric powder and the marinated chops. Fry for 5 minutes.

8. Add a little water, along with the chopped tomatoes. Cover and cook until done (around 25 -30 minutes)

9. Add the garam masala powder, lemon juice and salt. Mix well.

10. Garnish with coriander leaves and serve hot as a starter or with rotis.

Approximate preparation and cooking time: 45 minutes

Serves: 4

 

 

SPICY PRAWN STIR FRY

Another one of those days where my son was keen on eating something spicy! Was not really upto it to make anything very elaborate, so came up with this quick stir fry.

This is what you’ll need

Prawns: 500gms

Onion: 1

Chilli powder: 1-2tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Pepper powder: 1/2tsp

Cumin seeds: 1/2tsp

Curry leaves: Few

Lemon juice: 1tsp

Coriander leaves: To garnish

Salt to taste

Oil: 1tsp

Let’s get cooking

1. Wash, clean and devein the prawns. Chop the onions finely.

2. Make a paste with the chilli powder, turmeric powder and salt. Marinate the prawns in this mixture for at least half an hour.

3. Heat oil in a pan and season with the cumin seeds. Add the onions and saute until transparent.

4. Add the curry leaves and the marinated prawns. Cook until the prawns are done, and the mixture dry.

5. Add the pepper powder, garam masala and lemon juice. Mix well and fry for another 2 minutes.

6. Garnish with chopped coriander leaves and serve hot as a starter or with rotis.

Approximate preparation and cooking time: 20 minutes (excluding marination time)

Serves: 3-4

 

 

PRAWN KOLIWADA

Prawn Koliwada, was another dish we never bothered making at home when I was a child. It was always a take away from Sion Koliwada, along with a few other fish delicacies. Another one of my favourites, that I tried making at home for the first time.  Pretty good I would say. Do try making it too! Happy cooking!! :)

This is what you’ll need

Prawns: 250 gms

Besan (gramflour): 3-4tbsp

Plain flour: 1 1/2tbsp

Ginger garlic paste: 1tbsp

Chilli powder: 2-3tsp

Turmeric powder: 1/2tsp

Amchur: 1tsp

Coriander powder: 1tsp

Ajwain: 1tsp

Yoghurt: 2tbsp

Lemon juice: 1tsp

Salt to taste

Oil for frying

Let’s get cooking

1. Clean the prawns and devein them.

2. Marinate the prawns with the ginger garlic paste, chilli powder, coriander powder, turmeric powder, lemon juice and salt for 15 minutes.

3. Make a thick paste with the yoghurt, besan, flour, amchur and ajwain. (add water only if required. I did not)

4. Add the marinated prawns (squeezed out dry) to this paste and mix well to coat all the prawns.

5. Heat oil in a pan and deep fry until golden brown.

6. Serve hot with salad and chutney. You can add a dash of lime or sprinkle some chaat masala before serving.

Approximate preparation and cooking time: 45 minutes (including marination time)

Serves: 2-3

CHICKEN PEPPER FRY (KERALA STYLE)

Most times I find myself making what hubbie and kids like, today for a change thought it was time to pamper my own taste buds and was in the mood for something spicy. I have always preferred the spiciness of pepper over chilli powder, so decided to make some kerala style pepper chicken. Chose to use boneless chicken since it is easier for the kids to eat!

This is what you’ll need

To marinate the chicken

Boneless chicken: 500gms (cut into bite sized pieces)

Freshly ground pepper powder: 1tsp

Lemon juice: 1tsp

Salt to taste

For the pepper fry

Onions: 2

Garlic flakes: 5

Ginger: 1/2″ piece

Green chillies: 3

Tomato puree: 3tbsp

Coriander powder: 2tsp

Turmeric powder: 1/2tsp

Freshly ground pepper powder: 2tsp

Garam masala: 1tsp

Curry leaves: Few

Coconut: 2-3tbsp (Can use either freshly grated or desiccated coconut. I used desiccated coconut)

Oil: 2tbsp

Let’s get cooking

1. Marinate the chicken listed under “for the marinade” for around half an hour.

2. In the meantime, prepare the pepper fry.

3. Slice the onions finely and keep aside 2 tbsp for garnishing.

4. Slit the green chillies and crush the garlic and ginger coarsely.

5. Heat oil in a kadhai. Add the ginger, garlic and curry leaves. Fry for a minute.

6. Add the onions and saute until the onions are light brown.

7. Fry the coriander powder, turmeric powder and add the tomato puree. Fry well, until the mixture is almost dry.

8. Now add the marinated chicken and cook covered for 10 to 15 minutes, without adding water.

9. When done, open the kadhai and add the pepper powder, garam masala and coconut. Mix well and fry again for another 5 minutes. Let the mixture coat the chicken pieces well.

10. When done remove from kadhai and serve hot garnished with slightly browned onions.

 

Approximate preparation and cooking time: 40 minutes (excluding marination time)

Serves: 4

 

 

 

SANNA KHOTTO (STEAMED RICE LENTIL CAKES)

It was a long time since I ate Sanna Khotto, so decided to make it since it was also Ugadi (Konkani New Year). Sanna khotto can be made just with the rice and tur dal mixture, but I had a small piece of cabbage left in the fridge, so decided to make cabbage sanna khotto. Tastes perfect when had with some coconut oil.

This is what you’ll need

Rice: 3/4 cup

Tur dal: 1/4 cup

Coconut: 1 cup

Roasted red chillies: 5

Hing: 1tsp

Tamarind: Marble sized ball

Cabbage: 1 cup (finely chopped, optional)

Salt to taste

Let’s get cooking

1. Soak the rice and dal for 2-4 hours.

2. Grate the coconut and grind with the red chillies, rice, dal and tamarind to a coarse paste. The mixture should be just pouring consistency, more thick than thin.

3. Remove from the mixer and add the chopped cabbage (if using), hing and salt.

4. Pour this batter in a cooker vessel or idli moulds and steam for 20 minutes or until done.

5. Serve hot with coconut oil.

Approximate preparation and cooking time: 30 minutes (excluding soaking time)

Serves: 4

 

CORIANDER CHICKEN (DRY)

My older son absolutely relishes non vegetarian. He likes it so much that he wouldn’t mind eating a chicken starter for his evening snack!! This time I tried making a dry version of the coriander chicken and the end result was quite delicious! (Enough of blowing my own trumpet)!!

This is what you’ll need

Chicken: 800gms

Coriander leaves: 2 cups

Peppercorns: 2tsp

Green chillies: 8-10

Ginger garlic paste: 2tbsp

Onions: 3

Salt to taste

Lemon juice: 1tsp

Oil: 1tsp

Let’s get cooking

1. Clean the chicken and make slits into the pieces. Slice the onions.

2. Grind the coriander leaves, peppercorns and green chillies to a paste.

3. Rub this mixture into the chicken pieces, along with the ginger garlic paste, salt and keep aside for an hour.

4. Take a pan and drop the chicken pieces in it. Fry well on a low flame for 10 minutes, until the raw smell disappears and the chicken is done. Remove and keep aside. (if you feel that the chicken is too dry, you can add a tsp of oil)

5. In the same pan fry the onions in the oil, until brown. Add the chicken pieces mix well.

6. Cook without the lid until nicely brown on all sides and the chicken is well coated with the gravy.

7. Serve hot as a starter on it’s own or with any chutney of your choice.

Approximate preparation and cooking time: 40 minutes (excluding marination time)

Serves: 4

 

 

 

 

 

PULL APART MUSHROOM CHEESE CHILLI BREAD

I haven’t been very active in the kitchen since the last few days. Last night while browsing through the net I found this recipe for a pull apart mushroom bread and there were similar recipes on quite a few websites, some with mushroom, some with onion. At home everybody likes food spicy, so decided to add some green chillies to it too. A great starter/snack and quick to make.

This is what you’ll need

Sourdough bread: 1 loaf (uncut)

Mushrooms: 8 to 10 (sliced)

Green chillies: 3 (sliced)

Cheese: 10 to 12 slices (cut from a block)

Butter: 3tbsp

Poppy seeds: 1tsp

Spring onion greens: 3tbsp

Chives: To garnish

Salt and pepper to taste

Let’s get cooking

1. Cut the bread lengthwise and horizontally, into squares , keeping the base intact. Keep aside on foil.

2. Melt 1tbsp of the butter and saute the sliced mushrooms for a couple of minutes.

3. Add the green chillies, salt and pepper and then fill this mixture in between the cut bread.

4. Add the slices of cheese in between.

5. Melt the remaining butter and add the spring onions greens, poppy seeds and chives.

6. Pour over the bread.

7. Cover the bread with the foil and bake at 200deg C for 15 minutes.

8. Open the foil and cook uncovered for a further 10 minutes.

9. Serve hot.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

HAPPLA KISMURI (RED CHILLI PAPPADAM WITH COCONUT)

It was another lazy Sunday and when I asked hubbie what he would like for lunch all he said was Rice and Kadhi. That was actually the perfect meal to cook on a lazy day. To spice up the mild rice and kadhi I made some Hapla Kismuri (Red chilli pappadam with coconut)

This is what you’ll need

Happol (red chilli papad): 6-7 ( fried)

Onion: 1 (big)

Coconut: 4tbsp

Green chillies: 2

Salt to taste

Let’s get cooking

1. Chop the onions and green chillies finely.

2. Mix the coconut, green chillies, onions and salt in a bowl.

3. Just before serving add the happol (previously roughly crushed with hand)

Approximate preparation and cooking time: 10 minutes

Serves: 2-3

* If you like it soft, you can mix the happol a little earlier.

 

NIMBU DHANIA CHICKEN (LEMON CORIANDER CHICKEN)

Ever since I started blogging, I end up searching for recipes on the internet. I had forgotten about my recipe books. On one of my cleaning sprees yesterday I happened to stumble upon some of my favourite recipe books and chose a couple of Nita Mehta recipes to cook. Being a weekend and with hubbie working , I had all the time to try out some fancy food for a good dinner. As usual Nita Metha recipes never disappoint. This was a perfect starter and easy to make. I used boneless chicken, just because it’s easier for the kids to eat the boneless chicken.

This is what you’ll need

Boneless chicken: 600gms

Garlic: 6 flakes (crushed)

Ginger: 2tsp (grated)

Oil: 6tbsp

Juice of 2 to 3 lemons

Coriander leaves: 6tbsp (chopped)

Spices

Turmeric powder: 1/4tsp

Cumin powder: 1/2tsp

Coriander powder: 1/2tsp

Garam masala: 1/2tsp

Chilli powder: 1tsp

Salt to taste

Let’s get cooking

1. Heat oil in a pan and cook the chicken on high heat until nicely brown.

2. Remove from oil and keep aside.

3. In the same oil add the crushed garlic and grated ginger. Cook for a minute.

4. Add he spices and mix well. Add the browned chicken and mix well.

5. Add 3/4 cup of water. Cover and cook on low flame for another 10 minutes or until chicken is soft and almost dry.

6. Add the lemon juice and fresh coriander leaves. Mix well and serve.

Approximate preparation and cooking time: 35 minutes

Serves: 4

 

 

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