Showing posts with label Starters. Show all posts
Showing posts with label Starters. Show all posts
Showing posts with label Starters. Show all posts
Showing posts with label Starters. Show all posts

Keto Paneer Steaks In Cafreal Masala#Foodieextravaganza

Many of the traditional Goan spices and masalas can be easily used to make delicious vegetarian meal, just use your imagination and create a new recipe to the taste of your palate. You can use the same masala and make it a perfect base to marinade vegetables like mushrooms, brinjal/eggplant etc.
For this recipe I used paneer to replace steak, since I felt like serving something different. This vegetarian steaks can be served as a burger with any keto toasted bread for a complete comfort meal. Adding a fresh salad or cooked vegetables will make a filling and complete meal.

Serves 2 Per serving carbohydrates 1.8 g
Ingredients

200 Grams Firm Cottage Cheese / Paneer
1 Teaspoon Chickpea Flour or Arrowroot Powder
Grind To Fine Paste
4 green Chillies
1 Bunch Coriander leaves
2" Piece Ginger
6 Cloves Garlic
½ Teaspoon Poppy Seeds
6 Whole Black Peppercorns
1 Small Piece Cinnamon
½ Teaspoon Heaped Cumin Seeds
¼ Teaspoon Turmeric powder
5 Cloves
2 Cardamoms
1 Tablespoon Tamarind juice or Vinegar
1 Tablespoon Lemon Juice
1 Tablespoon Coconut or Olive Oil
½ Teaspoon Sea Salt or to taste

Method
Slice the paneer half then into four slice. Keep aside.
Grind all the ingredients given under paste without adding any water. When ground finely add in flour or arrowroot powder. Pulse the mixer once or twice so that all ingredients are well mixed.
Remove this paste on to bowl and apply it to the paneer steaks and cover it with a lid and marinate it at least for 2 hours or overnight.
Heat a grill pan that has been lightly greased or sprayed with a coconut oil on high flame. Once hot arrange the slices and grill till brown marks are seen. Flip and again cook on the other side till brown marks appear. 
Do not over cook or else it will harden. These are soft and succulent. Serve these with salad at the side and enjoy a healthy keto meal with just carbohydrates 1.8 g
NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog.  I provide nutritional information for my recipes simply as a courtesy to my readers.
Labels: Foodie Extravaganza Party, Keto, Low Carb, Goan, Indian, Starters, Appetizer, Paneer, Cottage Cheese 

Continue Reading
4 comments
Share:

Crispy Crunchy Vegan Cheat Fries#SundayFunday

There is a saying.. looks can be deceptive! French fries? No these are cheat fries made from mashed potatoes a & fine semolina!! This is my take on the trending cheats version of French fries.
Ingredients
½ Cup Heaped boiled and mashed Potatoes
1 Cup Fine Rawa / Semolina
1¼ Cup Water
1 Teaspoon Sea Salt
1 Teaspoon Italian seasoning
¼ Teaspoon Black pepper powder

Method
Heat the water in a pan, when it comes to a boil, add the rawa, keep stirring till it gathers together and becomes a thick mass. Switch off the flame. Leave it to cool.
Add the mashed potatoes to the cooled mixture in it along with seasonings. This is a sticky dough so slightly wet your hand and knead it to a smooth dough. Let it rest in the refrigerator for at least 15 to 20 minutes, for it to chill and set well.
Now roll it on an oiled platform and cut into finger sized pieces.
Roll them in rice flour, dust all the excess flour.
Heat oil in for shallow frying broad pan . Shallow fry in hot oil till golden on all sides.
Serve hot with ketchup.
Enjoy these great crispy, crunchy party pleasers.
My Notes 
You can prepare these fries well in advance and refrigerate them for 3 -4 days. When required, do not defrost, fry them in hot oil on medium high flame. These can also be frozen. They freeze well.
Labels: French Fries, Mashed Potatoes, Rawa, Fine Semolina, Starters, Kids delight, Sunday Funday, Savory Snacks

Sunday Funday

Salty-Sweet for Valentines Day

Continue Reading
1 comment
Share:

Paneer Lollipops#SundayFunday

A yummy combination of paneer slices on stick marinated with spices, called paneer lollipop is a perfect snack to prepare over the weekend or a party! These are a realy kid's delight.
Ingredients
250 Grams Paneer
For The Marination
¼ Teaspoon Vegetarian Stock Powder
2 Tablespoons Red Chilly Garlic sauce
¼ Teaspoon Garam Masala Powder
¼ Teaspoon Coriander Powder
¼ Teaspoon Amchur/Mango Powder
2 Tablespoons Corn flour
For The Paste/Slurry
¼ Cup All Purpose Flour
¼ Cup Corn Flour
Salt & Black Pepper Powder to taste
Water as required to make a thick paste
Other Ingredients
Toothpicks as required 
¼ Cup White Sesame Seeds
Corn Flour as required for rolling
Oil as required for frying

Method
Wash and cut the paneer into broad/lollipop sticks.
In a large bowl add all the marination ingredients and make thick paste, add paneer sticks and toss it so that the spices stick to paneer sticks and leave aside for about 20 minutes,
Now take another bowl and add the slurry ingredients to this and add salt n pepper and dissolve with water to make a thick coating paste. 
Pierce each paneer lollipop to a stick one by one and roll each in dry corn flour and then roll in slurry, shake this lightly to make a even coating. Then roll in  sesame seeds. 
Heat oil in broad frying pan, shallow fry each paneer lollipop on medium high flame till one side is golden brown then flip and fry till all sides and golden. Serve hot with ketchup or any chutney or your choice.  
Very yummy and delicious .......crispy from outside and soft from inside with a rich garlic flavor.

My Notes 
I haven't used any salt in this recipe as chilly garlic sauce and stock has already lot of salt content in it ..you could check the marinade and use according to your taste.  
     
                                      
Labels: Paneer, Starters, Appetizer, Kids delight, Party pleasers, Sunday Funday, Vegetarian, Eggless

For Sunday Funday our theme is Something On A Stick, Host is Mayuri.
Here are some delicious recipes of 
Something On A Stick:  
  
Something On A Stick:

Continue Reading
3 comments
Share:

Crispy Veg Heart Cutlet#SundayFunday

These are Restaurant Style cutlets, crisp, savory, golden, delicious and not oily. Kids as well as adults love this as snack or appetizer. There are so many ways to make them. These vegan vegetable cutlet are deep fried, you, can also shallow fry.

Ingredients
3 Boiled Potatoes - peeled & mashed
2 Medium Carrots - finely chopped
100 Grams French Beans - finely chopped
100 Grams Sweet Corn - finely chopped
50 Grams Green peas - finely chopped
1 Teaspoon Salt or to taste
1 Teaspoon Butter
1 Tablespoon Olive Oil
1Teaspoon Heaped Red Chilly Flakes
1 Teaspoon Oregano - crushed
1 Teaspoon Black Pepper Powder
½ Cup Fresh White Bread Crumbs
For The Slurry
2 -3 Tablespoon Corn Flour
2 -3 Tablespoon All Purpose Flour
Water - as required

Oil -  As Required For Deep Frying
To Serve
Tomato sauce

Method
In this cutlet recipe, I have used panko breadcrumbs to get a crispy texture. Regular breadcrumbs also work wonderfully.

In a pan heat a tablespoon each of oil and butter, then add chopped corn and green peas and high flame continuously keep stirring till all the moisture evaporates. Then add in chopped beans and carrot, and keep stirring on high flame till all the moistures evaporates and are soft. Remove this on to large plate and spread it so that it cools down completely. Once the veggies cool down then add in mashed potatoes, add in salt, chilly flakes, oregano, black pepper powder and massage them well, then add 1 tablespoon corn flour and 2 tablespoons heaped bread crumbs and mash it well till it forms a smooth ball. 
Divide this into small balls. Oil the heart shape mold and press the ball into it remove and arrange this on to a plate. Like wise make all the cutlets.  
Make a slurry of 1 tablespoon each corn flour and all purpose flour with a pinch of salt, add water little at at time to make a smooth and thin slurry.
Dip in the slurry and remove all the excess slurry, coat in bread crumbs . Make all like wise.
Heat oil in a deep frying pa and deep fry on medium high flame till golden and serve with ketchup.
Labels: Kebabs, Cutlets, Vegetarian, Starters, Appetizer, Sunday Funday, Mixed Veggies, Restaurant Style, Vegan
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Rebekah of Making Miracles and the theme is Sunday Funday Recipes Of The Heart.  

Palatable Pastime: Antipasto Salad
Food Lust People Love: Baked Nutty Truffles
Sneha’s Recipe: Crispy Veg Heart Cutlet
A Day in the Life on the Farm: Hearts of Palm and Avocado Salad
Amy’s Cooking Adventures: Heart Shaped Garlic Knots
Making Miracles: Heart Shaped Pizza Pocket
Mayuri’s Jikoni: Heart Shaped Raspberry Rolls  

Continue Reading
2 comments
Share:

Pork Chilli With Peppers#SundayFunday

Juicy pork slices with hot chillies in every bite, chilli pork can double as a side dish as well as a standalone snack. This is an absolute easy dish to prepare. It is quite versatile and pairs well with any rice or noodles or can be enjoyed as a starter/ appetizer too. This is an easy-to-cook pork recipe with soy sauce. We just love stir fry recipes as they are simple and easy to prepare.

Ingredients
500 Grams Pork - thinly sliced
1 Each Green & Red Capsicum/Bell Peppers - sliced
3 Green Chillies - slit - adjust to taste
4 Medium Onions - sliced
1" Ginger - chopped
10 Cloves Garlic - chopped
Freshly Ground Black Pepper powder to taste
1 Tablespoon Soy sauce
1 Tablespoon Sesame oil
1 Teaspoon Rice Vinegar (or regular white vinegar)
½ Teaspoon Sugar
Oil - as required for frying
3 Tablespoons Chopped Spring Onion Greens - for garnishing
For The Marination
2 Tablespoons Dark Soy sauce
½ Tablespoon Green Chili sauce - adjust to taste)
1 Tablespoon Ginger Garlic paste
Salt to taste
Method
Marinate the pork with salt and all the given ingredients, mix well. Keep aside at least for an hour.
Heat oil in a wide heavy bottomed pan or skillet and fry the slit green chillies, chopped ginger and garlic lightly and then add the marinated pork slices and fry till golden brown on both sides. Add about a cup of water and cook covered on a medium flame till the pork is tender.
In another pan heat oil stir fry the onions, capsicums on medium heat till they soften for about 2 -3 minutes. Remove and keep aside.
When the pork is cooked add the remaining soy sauce, chili sauce if required, sugar, sesame oil, pepper powder, vinegar and mix well. Add the softened onions and capsicum, mix and cook on a medium high flame for just a minute.
Turn off the flame, garnish with spring onion greens and serve along with fried rice or noodles.
Enjoy!!
Labels: Pork, Chinese, Asian Cuisine, Side Dish, Main course, Starters, Sunday Funday, Stir Fry

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Sue of Palatable Pastime and the theme is Chinese New Year , January 2022.  

Continue Reading
3 comments
Share:

Cheesy White Sauce Chicken Buns#BakingBloggers

For any day of the week your can prepare these quick, tasty and easy cheesy chicken buns or make it for a party and your guest will enjoy it especially kids. This can be made with any leftover chicken or boiled chicken.

Ingredients 
5 Small/ Mini Buns
1 Cup Leftover Chicken - cut into small pieces
1 Cup Thick Bechamel Sauce
1 Cup Cheeza Cheese


Method
Cut the buns in the center and scoop out a little of the center
Then add the white sauce, top it with chicken (I used Leftover chicken roast).
Sprinkle lots of cheese
Baked in a preheated oven 180°C with both the elements on for 10 minutes. Serve these when still warm.
Labels:  Chicken, Leftover series, Bechamel Sauce, Buns, Starters, Kids delight, Baking Bloggers 

Baking Bloggers December 2021

Baked Party Appetizers

Continue Reading
3 comments
Share:

Air Fryer Pasta Chips#MultiCookerMonday

This is another TikTok sensation made with cooked pasta that’s tossed with olive oil, parmesan cheese, spices, that are then air fried until crispy! They come out so crunchy, perfect for dipping with your favorite sauce for a fun appetizer!
These air fryer pasta chips don’t need a lot of oil. A teaspoon or up to 1 tablespoon is plenty and will make them perfectly crispy! Air Fry the pasta in batches. Depending on the size of the air fryer basket, you may need to separate the pasta into batches to avoid overcrowding, which can affect the results.
Shake the air fryer basket a few times. While cooking the pasta chips, make sure to shake the basket to allow all the surface areas to get crispy. Made this for my hubby's birthday to serve as a starter.

Ingredients
200 Grams Penne Pasta
1 Tablespoon Olive Oil
½ Teaspoon All Purpose Seasoning
Sea Salt
Hot Sauce as required

Method
Bring a large pot of heavily salted water to a boil. Cook pasta al dente according to package directions and drain.

Toss the hot pasta with olive oil, hot sauce, all purpose seasoning, salt and pepper.

Arrange a single layer in the air fryer basket and Air fryer them in a preheated air fryer at 200°C for 15 minutes, tossing a couple times.
Serve the pasta chips with a dip of your choice.
Labels: Pasta & Noodles, Air Fryer, Starters, Appetizer, Multi Cooker Monday, Vegan
Multicooker Monday - October 2021

Air Fryer Pasta Chips from Sneha’s Recipe
Birria Quesatacos (Instant Potfrom Karen’s Kitchen Stories
Black Eyed Peas and Okra (Instant Pot) from Palatable Pastime
Instant Pot Dal Dhokli from Magical Ingredients
Pork and Cabbage Starting with Leftovers (slow cooker) from A Day in the Life on the Farm

Continue Reading
3 comments
Share:

Crispy Spicy Smashed Potatoes#BakingBloggers

These guys are super crunchy on the outside, light and fluffy in the middle, and are so flavorful with the combo of spices and hot sauce. 
Once you start eating these potatoes, you'll never be able to stop at one.

Ingredients
1 Kg Small Potatoes or Baby Potatoes - I used red and white
1 Tablespoon + 2 Teaspoons Salt
4 Tablespoons Olive oil
4 Tablespoon Hot sauce
2 Teaspoons Smoked Paprika
2 Teaspoons Garlic powder
2 Teaspoons Fresh Thyme leaves
Black pepper to taste
Chopped fresh coriander
Method
Wash and scrub the potatoes well.
Bring a large pot of water to the boil and season with a tablespoon of salt. Add in potatoes and cook for until fork tender. Allow to slightly cool.
In the meantime preheat oven to 200°C and line a baking tray with parchment paper.
Onto the prepared baking tray, drizzle evenly half the olive oil, hot sauce, smoked paprika, garlic powder, thyme, a teaspoon salt, black pepper, thyme & coriander leaves . 
Arrange potatoes on baking tray, and use a potato masher/bottom of a glass to gently crush the potatoes. 
Season the tops of the crushed potatoes with remaining olive oil, hot sauce, smoked paprika, garlic powder, salt & pepper.
Sprinkle thyme and coriander leaves. 
Place in preheated oven and bake for 15 minutes. 
Remove from oven, and flip over each potato. Return to oven and bake for an additional 15 minutes. 
Garnish with fresh chopped coriander before serving. 
Enjoy!!
Labels: Potato, Baked, Starters, Baking Bloggers, Healthy, International Cuisine, Vegan, Gluten free 


Baking Bloggers: Potatoes of all Kinds

Aloo Channa Paneer Pie by Magical Ingredients
Crispy Spicy Smashed Potatoes by Sneha’s Recipe
Curry Kissed Tater Tots by Culinary Adventures with Camilla
Ham and Broccoli Stuffed Potatoes by A Day in the Life on the Farm
Stuffed Fingerling Potatoes by Sid’s Sea Palm Cooking
Sweet Potato Oatmeal Cookies by Palatable Pastime

Continue Reading
2 comments
Share: