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

HONEY CHILLI CHICKEN

My kids are not very fond of Chinese food, but they do relish the few odd starters like Gobhi manchurian, paneer chilli and after eating this one, honey chilli chicken too! I have seen most recipes for this with potatoes, but since the kids were keen on eating chicken I used that instead.  Found this recipe in Sanjeev Kapoor’s Chinese recipe book and modified it to suit our taste.

This is what you’ll need

For the chicken

Boneless chicken: 300gms

Ginger garlic paste: 1tsp

Soya sauce: 1tsp

Vinegar: 1tsp

Cornflour: 4tbsp

Chilli flakes: 1tsp

Salt to taste

Oil for frying

For the gravy

Spring onions: 2 (coarsely chopped)

Green chillies: 2 (slit)

Green Pepper: 1/2 cup (chopped finely)

Ginger: 1/4″ piece (grated)

Garlic: 5 cloves (chopped)

Honey: 2tbsp

Ketchup: 2tbsp

Vinegar: 1/2tsptsp

Soya sauce: 1tsp

Sesame seeds: 1tbsp (toasted)

Oil: 1tbsp

Salt and pepper to taste

Let’s get cooking

For the chicken

1. Clean and cut the chicken into one inch pieces and place in a bowl.

2. Add all the ingredients listed under “for the chicken” except oil and mix until the chicken pieces are coated well.

3. Keep aside for 10 to 15 minutes and then deep fry the marinated chicken in hot oil.

4. Drain on a kitchen towel and keep aside.

For the gravy

1. Heat oil in a wok and add the spring onions, green chillies, ginger and garlic. Saute for 2 minutes.

2. Add the green pepper and cook for another couple of minutes.

3. Add the soya sauce, vinegar, ketchup and honey. stir well.

4. Add the salt, pepper and the fried pieces of chicken. Mix well until the sauce coats the chicken pieces well.

5. Add the toasted sesame seeds and bring the mixture to a boil.

6. Garnish with spring onion greens and serve as a starter. (If you want, you can add a little water, dilute it and have it as a gravy with fried rice or noodles)

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

 

HARA BHARA KEBAB

What started off as a simple Sunday meal of Chicken curry and rice (on my sons request) ended up becoming an elaborate and fancy Sunday feast. Made butter chicken, Amritsari Naan and Hara Bhara Kebabs. Though usually the kebabs are shallow fried, I was in a hurry so ended up deep frying them, hence the brown appearance.

This is what you’ll need

Potato: 1 (big)

Palak (spinach): 1 cup

Green peas: 3/4 cup

Green chillies: 3

Ginger: 1/2″ piece

Besan (chickpea flour): 3tbsp

Garam masala: 1tsp

Chaat masala: 1tsp

Bread crumbs: To coat

Salt: To taste

Oil: For frying

Let’s get cooking

1. Cook the potato and peas. Peel the potato and mash along with the peas in a bowl.

2. Cook the palak (spinach) in a separate pan using very little water.

3. Once it cools down, grind it to a paste along with the ginger and green chillies.

4. Add this paste to the potato and peas mixture.

5. Add the rest of the ingredients except the oil and bread crumbs.

6. Shape into balls, flatten between palms, coat with bread crumbs and deep fry in hot oil. Alternately shallow fry on a tawa. Drain on a kitchen towel.

7. Serve hot with ketchup or a sweet/ spicy chutney of your choice.

Approximate preparation and cooking time: 30 minutes

Serves: 4

SWEET POTATO CUTLETS/ KEBABS

Cooking has always been a hobby and cooking for others even more! So when I joined the gym, it was a little food treat for my friends there whenever I could. On one such occasions I had taken Ragda Patties for them and while they relished it, a foodie, fitness freak friend of mine said she would have eaten more had the cutlet/ kebab been made with sweet potato ( a healthier option) Ever since she said that to me I have meaning to try making them at home. Somehow got so busy with other things and the months sped by! It completely slipped my mind, until today! It was not very difficult to think of a specific recipe beacuse I have made potato cutlets previously. With a few alterations to that came up with the healthy and really tasty recipe!

This is what you’ll need

Sweet potatoes: 4

Carrots: 2 (peeled and grated)

Green chillies: 4 (finely chopped)

Coriander leaves: 2tbsp (finely chopped)

Garam masala: 1tsp

Amchur: 1tsp

Salt to taste

Semolina: To coat the cutlets

Oil for shallow frying

Let’s get cooking

1. Pressure cook the sweet potato. Once it cools open the pressure cooker, drain out all the water, peel the sweet potato and mash well.

2. Add the carrots, green chillies, coriander leaves, garam masala, amchur and salt to the mashed potato and mix well.

3. Shape into round cutlets, flatten between the palms, coat with the semolina and keep ready.

4. Heat the oil and once hot shallow fry the cutlets until evenly brown. Turn over and cook again. Drain on a kitchen towel.

5. Serve hot as a snack or starter with ketchup or a spicy chutney of your choice.

Approximate preparation and cooking time: 4o minutes

Serves: 4

 

 

SWEET CORN BITES

I always have tinned sweetcorn at home and when I cannot decide on what to cook, I look for recipe ideas on the internet. Today was one such day and werecipes.com had this Rice sweetcorn bites recipe which sounded interesting and the picture impressed me so much that I tried the same idea when trying to present mine too! I did make a few changes to the original recipe however.The bites were delicious, a perfect snack. Thanks Gopi!. :)

This is what you’ll need

Butter: 2tbsp

Flour (Maida): 4tbsp

Milk: 1 1/2 cups

Sweet corn: 1 cup ( I used a small tin of green giant sweet corn 165gms)

Cooked rice: 2 cups

Green chillies: 4-5 (finely chopped)

Coriander leaves: 2tbsp (finely chopped)

Bread crumbs: To coat

Salt and pepper to taste

Oil to shallow fry

Let’s get cooking

1. Coarsely grind the sweet corn and keep aside.

2. In a pan melt the butter and add the flour. Mix well.

3. Gradually add the milk, mixing well continuously, until the mixture becomes a thick dry paste. It should resemble mashed potato.

4. To this add the corn, cooked rice, green chillies, coriander leaves, salt and pepper.

5. Shape into small squares or circles, coat with bread crumbs and shallow fry on both sides until evenly brown.

6. Serve hot with ketchup or chutney.

Approximate preparation and cooking time: 40 minutes

Serves: 4

* The original recipe asked for more milk, but used less milk to prepare the flour mixture.

* If you think the mixture is not dry enough to form shapes add a little bread crumbs to the mixture and then shape them.

RED HOT CHILLI PRAWNS

After all the feasting over Christmas and New Year, it was about time to go easy on all the rich food. Came up with this Prawn dish, which by far is one of the easiest dishes I have made, with very less ingredients.

This is what you’ll need

Large prawns: 300gms

Onion: 1 (finely chopped)

Curry leaves: 15-20

Chilli powder: 3/4tsp

Kashmiri chilli powder: 2tsp

Cumin powder: 1tsp

Vinegar: 3tbsp

Ajwain: 1/2tsp (optional)

Coriander leaves: To garnish

Oil: 1tbsp

Salt to taste

Let’s get cooking

1. Clean, wash and devein the prawns. Pat dry.

2. Marinate the prawns with the chilli powder, kashmiri chilli powder, cumin powder and vinegar for about half an hour.

3. Heat the oil in a pan and add the curry leaves. Fry until crisp.

4. Add the onion and fry until brown.

5. Mix in the prawns and fry for a few minutes.

6. Add a little water (around half a glass) cover and cook until the prawns are done.

7. Add the salt and ajwain. Fry the mixture until almost dry.

8. Garnish with coriander leaves and serve hot as a starter.

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

Serves: 3-4

 

 

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

 

 

 

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