Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts

Chicken Tempura With Wasabi Dipping Sauce#SundayFunday

This Japanese chicken tempura recipe combines flavorful seasoned chicken with a crispy and fluffy tempura batter and Wasabi Dipping Sauce. It is such a delicious appetizer, you won't believe how easy this recipe is to make. In fact, the entire thing comes together in only 30 minutes!
Ingredients
2 Boneless Chicken Breast - cut into cubes
1 Tablespoon Vinegar
1½ Teaspoons Red Chili Powder
½ Teaspoon Salt
½ Teaspoon Ginger Garlic Paste
Oil as required for deep frying
Ingredients For Batter
½ Cup All Purpose Flour
3 Tablespoons Corn Flour
1 Teaspoon Baking Powder
Salt to taste
2 Tablespoons Oil
2 Egg White Only
Club Soda Or Chilled Water as required
Wasabi Dipping Sauce 
¼ Cup Plain Greek Yogurt
¼ Cup Sour Cream
½ Teaspoon Wasabi
¼ Teaspoon Salt
1 Tablespoon Soy Sauce
1 Tablespoon Worcestershire sauce

Method
Wasabi Dipping Sauce
Stir together all ingredients for dipping sauce and refrigerate for at least an hour before serving.
Cut chicken breast in strips.
Marinate chicken with vinegar , chili powder, salt, ginger garlic paste and oil leave it for 15 minutes.
In the meantime heat oil in a deep frying pan.
For The Batter
Mix all the ingredients to prepare the coating consistency batter.
Dip each chicken cube in prepared batter and deep fry on medium high flame till the outer covering is crisp and chicken is cooked. 
Cool & Enjoy with Wasabi Dipping Sauce... yum yum!
Labels: Appetizer, Japanese, Tempura, Chicken, Deep Fried, Sunday Funday, Asian Cuisine, Wasabi, Dipping Sauce
In Sunday Funday we are celebrating National Tempura Day.   

Continue Reading
3 comments
Share:

Afghani Soya Chaap#AlphabetChallenge

Afghani Chaap is a great alternate option to meat for the people who prefer to eat vegetarian food. This creamy delicious and amazing appetizer is made with pure and natural spices. You will love them, you can also enjoy these with roomali roti and they are just a perfect combo and a complete meal too.

Ingredients
9 Sticks Soya Chaap Sticks -sliced
1 Tablespoon Ginger Garlic paste
4 Tablespoons Hung Curd/Greek Yogurt
Oil As Required
1 Teaspoon Black pepper powder
¼ Teaspoon Nutmeg powder
¼ Teaspoon Cardamon powder
2 Teaspoons Kasuri Methi
3 Tablespoons Heaped Fresh Cream
Salt to taste
1 Onion - sliced
4 Green Chillies - slit

Method
Boil water in a in pan when the water comes to a boil add the soya chaap sticks, just bring this to a boil and cover and switch off the flame. When the water cools, remove chaap from sticks and cut them into equal parts (neither too thick nor too thin). 
Deep fry them all until golden and crisp texture.
Keep aside.
In a mixing bowl add hung curd, ginger garlic paste, salt, kasuri methi, cardamom powder, nutmeg powder and black pepper powder with a tablespoon oil. Combine all well together, then add fried chaap into marination, cover and keep it in refrigerator for an hour or till ready to serve.
When ready to serve heat a 2 tablespoons of oil heated pan add sliced onions and slit green chillies. SauÅ¥e a bit and add marinated chaap into, stir well together and finally add salt to taste. In the end add fresh cream into and mix up gently.
Serve creamy hot Afghani Soya Chaap with the amazing drizzle of finely chopped coriander leaves. Serve as an appetizer with marinated sliced onions with vinegar or enjoy with roomali roti yum...mm. 
Labels: Alphabet Challenge, Soya, Mughlai Cuisine, Asian Cuisine, Vegetarian, Appetizer
Alphabet Challenge the author and creater is Wendy from A Day in the Life on the Farm.
A Day in the Life on the Farm: Almond Chicken  
Palatable Pastime: Angel Food Cake 
Karen’s Kitchen Stories: Apple Buns 
 Food Lust People Love: Anchovy Deviled Eggs  
Mayuri’s Jikoni: Amaranth Paratha 
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dried Apple & Bourbon Oven-Baked Sauerkraut 
Jolene’s Recipe Journal: Spiced Apple Oatmeal 
Sneha’s Recipe: Afghani Soya Chaap 

Continue Reading
3 comments
Share:

Herbed Cheese Scrolls#BreadBakers


These Herb, and Cheese Scrolls are bursting with amazing savory flavor and are surprisingly easy to make from scratch. I have made these some many times for hi tea party. You can use an egg wash or just milk wash.

Ingredients
3 Cups All Purpose Flour
1 Tablespoon Baking powder
50 Grams Salted Butter
2/3 Cup Milk
1/3 Cup Water
1 Cup Grated Cheddar Cheese
½ Cup Grated Parmesan cheese
½ Cup Fresh Parsley - chopped
½ Cup Fresh Basil - chopped
1 Teaspoon Dried Tarragon
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
15 Grams Extra Butter - for brushing the dough
1 Egg yolk + 2 Teaspoons Water - for brushing the scrolls
Method
Sieve the flour and baking powder in a bowl. Rub in butter. Make a well in the center, add in milk and water and mix to form a dough.
Combine cheddar and parmesan cheese and dried herbs in a bowl.
Take the dough on a floured surface and roll out to a rectangle.
Spread butter on top of dough using a brush. 
Then spread the cheese mixture.
Start to roll up dough from the short end
into a tight roll.
Cut into equal sizes. 
Arrange cut-side up in a greased and lined baking pan.
Combine yolk and water or use milk to brush over the slices.
Bake in a preheated at 210°C for 25 minutes or until golden.
Serve warm. They are delicious, very satisfying and an absolute crowd pleaser.
Labels: Scrolls, Bread, Bread Bakers, Fresh Herbs, Cheese, Dried Herbs, Eggless, Appetizer, International Cuisine

Laminated Dough - Bread Bakers - December 2023 Blurb HTML: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

BreadBakers

Continue Reading
3 comments
Share:

Schezwan Water Chestnuts In Lettuce Wraps#SundayFunday

These crunchy, sweet chestnuts are actually vegetables that grow in marshes.
These crisp lettuce leaves are filled with crunchy water chestnuts that have been tossed in schezwan sauce, making every bite delicious. These wraps in Chinese cuisine are also referred as San Choy Bau, or lettuce wraps, make an perfect appetizer for a Chinese meal or on their own as a light dinner.
Ingredients
2 Cups Water Chestnuts - boiled peeled and sliced
Salt To Taste
2 Teaspoons Oil
1 Tablespoon Finely Chopped Garlic
¼ Cup Chopped Green Bell Pepper/Capsicums
¼ Cup Frozen Peas
½ Cup Finely Chopped Spring Onions - whites & green separated
2 Tablespoon Heaped Schezwan Sauce
2 Tablespoon Water
1 Teaspoon Sugar
A Few Lettuce Leaves
For Garnish
Finely Chopped Spring Onion Greens

Method 
Heat the oil in a wok/kadai on a high flame till it smokes.
Add the garlic and spring onion whites and sauté on a high flame for a minute.
Add the sliced water chestnuts, capsicum, peas, schezwan sauce, water, salt and sugar, mix well and cook on a medium flame for 2 minutes. 
Spoon mixture into lettuce leaves & sprinkle with reserved green onions.  
Labels:  Chinese, Asian Cuisine, Water Chestnut, Iceberg Lettuce, Wraps, Appetizer, Sunday Funday, Healthy, Schezwan Sauce

Continue Reading
2 comments
Share:

Bloody Eye Balls In Blood Red Tomato Sauce#SundayFunday

These Halloween Bloody Eye Balls and really yummy and serve this at a party and your guests will enjoy this party appetizer. 
I have used homemade fresh paneer- check the recipe here

Ingredients 
200 Grams  Homemade Paneer -  grated 
3-4. Green Olives, cut in thick slices 
3-4, Black Olives, cut in small rounds 
1-2 Teaspoons Milk or Water  - See Notes
½ Cup Tomato Sauce or Ketchup - See Notes 
Oil for greasing hands 

Method
Cut green olives in thick slices and black olives in small rounds. Fit black olives in the green olives slices.  
Grate paneer and knead a soft dough by adding very little milk, as required. 
Grease hands with oil and make paneer balls and flatten them slightly. 
Carefully at any blood red color sauce on top of the balls.  
Now add the olives to look like retina rings. 
Serve as a snack or and appetizers to kids and adults in your Halloween party or place them in on a bed of Blood Red Tomato Sauce!!
HAPPY HALLOWEEN!!!

My Notes

Since I have used sugar free homemade Tomato Sauce add a tablespoon fresh beetroot paste to get that bloody red color to the sauce.

If you are making the balls with homemade paneer there is no need to add water or milk while making the balls.
Labels: Ketchup, Low Carb, Paneer, Halloween, Homemade, Appetizer, Sunday Funday
Sunday Funday - Halloween Recipes 
Ghouly Sloppy Joes by Our Good Life 
Mummy Pot Pie by Amy's Cooking Adventures 

Continue Reading
1 comment
Share:

Arbi Tandoori#SundayFunday

What is Arbi? Arbi is Taro root / Colocasia plant root. Arbi or Arvi as some call it here has many benefits. It's a fiber-rich food. It's dietary fiber helps to maintain the blood sugar level and potassium in it helps in heart health. Hence it is helpful in diabetes management. Helps to improve digestive health. Arbi, being rich in fiber content makes your stomach feel fuller for longer hours and reduces the number of calories intake throughout the day. 
Since October is National Cookbook Month, we are sharing recipes from cookbook for Sunday Funday today. My recipe is taken from Tandoori Cooking @ Home by Sanjeev Kapoor.

Ingredients 
16 Arbi
Salt To Taste
¼ Teaspoon Turmeric powder
For The Marinade
½ Cup Hung Curd / Thick Greek Yogurt
½ Tablespoon Besan / Chickpea Flour
½ Teaspoon Kasuri Methi - roasted & crushed
1 Teaspoon Ginger paste
1 Teaspoon Garlic paste
½ Teaspoon Red Chilly powder
¾ Tablespoon Tandoori Masala powder
¼ Teaspoon Garam Masala powder
½ Tablespoon Lemon Juice
Salt To Taste

Method 
Wash well and then boil it ins sufficient salted boiling water with turmeric powder till almost done yet firm. Drain, refresh in cold water. Peel and keep aside.

Mix together all the ingredients for the marinade in a large bowl. 
Flatten the boiled arbi lighlty with your hand and add to the marinade. Mix lightly till evenly coated. Set aside to marinade for thirty minutes.

Preheat the oven to 180°C . Thread the arbi one by one on a skewer and brush with some of the remaining marinade. Cook in the preheated oven for tend to fifteen minutes, basting occasionally with melted butter. 
Remove from the skewers and serve hot.  
Labels: 
Cookbook, Arbi, Colocasia, Root, Taro, Sunday Funday, Baked, Healthy, Vegetarian, Low Carb, Appetizer  

Continue Reading
2 comments
Share:

Cheesy Chili Poppers#SundayFunday

These banana peppers are not spicy they just have a thick skin. They are fantastic to stuff, fry or make pakodas. Perfect as appetizers, cheesy and yum... 

Ingredients
15 Banana Peppers or Hatch Chilies
For The Batter
4 Tablespoons All Purpose Flour
3 Tablespoons Corn flour
2 Tablespoons Rice flour 
¼ Teaspoon Salt
½ Cup Chilled milk
1 Egg 
For The Filling
½ Cup Cream Cheese
2 Teaspoons Vinegar
2 Tablespoons Mayonnaise
½ Teaspoon Red Chilly Flakes
For Coating
Bread crumbs as required

Method
Give slits on green chilies and remove the seeds.
To Make The Filling
Mix together the cream cheese, mayonnaise, vinegar and crushed red peppers.
Fill this mixture into the green chilies.
To Make The Batter
Mix the all purpose, corn flour & rice flour well, add the salt and give it good mix, then add in the egg and mix well. Add chilled milk a little at a time and make a nice coating consistency batter.
Dip the stuffed chillies in batter and roll twice in bread crumbs. Place all the chillies in a single layer on a tray and place the tray in the refrigerator for at least30minutes to an hour. Then deep fry in oil till they turn light golden.
Serve and enjoy!!

Labels: Chillies, Banana Peppers, Cheese, Stuffed Peppers, Sunday Funday, Appetizer

Sunday Funday  - Tailgating/Football Party Food  

Continue Reading
4 comments
Share:

Fried Green Tomatoes#SundayFunday

This is a Traditional Cherokee Native American Dish
Many southeastern foods are adapted from the native tribes. Some of the Cherokee dishes are fried green tomatoes, greens or ramps, cornbread, hoecakes, bean bread, many peanut dishes.

Ingredients
4 Large Green Tomatoes
1 Teaspoon Salt
Black Pepper to taste
2 Cups Coarse Ground Yellow Cornmeal
Oil as required for frying

Method
Slice green tomatoes into ½ inch slices and sprinkle with salt.
Let stand for 10-15 minutes. Blot dry with paper towels and sprinkle with pepper.
Pour oil into a large skillet and heat it on medium high high until the oil is very hot.
Pour cornmeal into a plate .
Coat both sides of the tomato slices with cornmeal.
Carefully place the tomato slices in the hot oil. Fry until golden brown on both sides.
Serve immediately.
Labels: Green Tomato, Sunday Funday, Gluten free, Navajo, Native American, International Cuisine, Appetizer

Sunday Funday

Navajo Recipes for Navajo Code Talker Day
Fried Green Tomatoes by Sneha's Recipe
Lamb, Summer Squash, Bean, and Corn Soup by Karen's Kitchen Stories
Marinated Venison Steaks by A Day in the Life on the Farm
Navajo Fry Bread by Mayuri's Jikoni
Squash Blossom & White Corn Soup by Amy's Cooking Adventures
Summer Zucchini Blossom Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Continue Reading
4 comments
Share: