Cheesy Chicken Patties

These are so simple and easy to make.  If you are having a party prepare it in advance and freeze them.  Serve them as starters / appetizers, they are so yum.

Ingredients

2 Chicken Breast - about 300 gms
1 Teaspoon Ginger Garlic paste
3 - 4 Green Chilies - ground to paste
½ Teaspoon Salt
½ Teaspoon Black Pepper Powder
Potatoes (boiled, mashed) 1/2 kg
Cheese (grated) 1 cup
½ Cup Coriander Leave 1/2 cup
1 Teaspoon Chaat Masala
2 Eggs
2 Cups Corn Flakes Crumbs- crushed

Method

Boil chicken breast with ginger, garlic, green chilly paste, salt and pepper, add half cup water, cook  till chicken is tender and water dries completely.  Then shred the chicken very thinly with a fork.

Then take the shredded chicken into a bowl, add boil and mash potatoes to it with grated cheddar cheese chopped coriander chilies, chat masala, mix all very well,

make into small portions, then form like patties

Dip each patties in egg,  coat with corn flakes crumbs.  Then keep these in the refrigerator covered at least for a hour to chill.

Heat oil in a deep frying pan and fry on medium high flame till golden. 

 Enjoy with sauce to your choice.

Labels: Starters, Kebabs, Chicken, Party pleasers, Kids delight

Rajasthani Stuffed Mirchi Vada

This is a spicy Indian snack consisting of  potato stuffing, banana peppers is used for making these vadas ( these peppers are not spicy). This is a popular street snack of Rajasthan also known as Jodhpuri Mirchi Vada. 

These make excellent starters. On a rainy day or cold winter evening, these mirchi vadas are most loved and on great demand. 

Ingredients

8 - 10 Large and Fat Green Chillies / Banana Peppers

3 Medium Potatoes- boiled and mashed
2 Green chilies - minced
1/2 Inch Piece Ginger - minced
3 Cloves Garlic - minced

1 Small Onion - minced
1 Tablespoon Coriander Leaves - finely chopped
1/2 Teaspoon Turmeric Powder
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt or to taste

For the Batter
1 Cup Besan / Chickpea flour
A pinch of Chilly Powder
A pinch of Turmeric Powder

For serving
Mint Chutney 
Method
Batter for the coating-

In a bowl add besan, salt to taste ,turmeric and red chili powder and water. Mix well. Make sure there are no lumps. If required you may add more water very little at a time and keep mixing. The batter should thick enough to form a nice coating  on the chillies ( see above pic).

To make the Mirchi Vada -

In another bowl / plate take the mashed potatoes. Add the turmeric powder, green chilies, garlic, ginger, coriander, onions, salt to taste and lime juice, mix well. Keep aside.

In the meantime heat oil in a deep frying pan / kadai. The heat should be on a medium low.

Slit the green chillies in the center, remove the thread with seeds and wash them well and drain them.

Then stuff the potato mixture into the each chilly by pressing it nicely. Fill all and keep aside. 

To fry
Once the oil is hot enough to fry the vadas, dip the stuffed chillies into the batter. Leave them very gently and carefully in the oil one by one.

Fry them turning the sides only after one side is cooked and golden. Repeat the process for the rest of the chillies.

Transfer them to a paper towel to remove excess oil.

Serve hot with Mint Chutney or Kethcup... enjoy.. they are so  yummy. 

Labels : Banana Peppers, Chillies, Rajasthan, Deep Fried, Savory Snacks, Snacks, Starters, Vegetarian, Gluten free, Vegan. Mint Chutney  

Chicken Fries

Chicken Fries are perfect snack or starter , dip in any of your delicious dipping sauces and enjoy. These are the fries that you get in fast food outlets abroad, try them and you too will enjoy.

Ingredients
300 Grams Chicken Breast - hand made kheema
1 Large Potato
1 + 1 Egg
1/2 Teaspoon Heaped Freshly ground Black pepper
1/2 Teaspoon Heaped Chilly Flakes
1 Teaspoon Salt
A Juice of Big Lemon - about 2 tablespoons
1/3 Cup Rice flour
1 Cup Dried Bread crumbs - for coating
1 Tablespoon Cornflour
Oil for frying

Method

Peel and grate the potato when all ingredients are ready, or else they will turn brown. If you have grated it earlier then submerge it in bowl of water. Drain the water and squeeze out the excess water, as much as possible.In a chopper place the chicken, potato, salt, pepper, chilly flakes, and chopperize to a fine paste. Remove this mixture in to bowl. 

Add an egg, lemon juice and rice flour, mix all well 

Till it forms a dough. 

Divide into marble size balls, roll each portion into fries. Keep aside.

Lightly beat the other egg with a teaspoon of water, keep aside.

Mix the cornflour and bread crumbs well, spread this in a plate keep aside.

Take each chicken fries dip it in egg and roll it in bread crumbs and arrange them in  a tray in a single layer.Heat oil in pan and deep fry in a single layer on low flame till crispy and golden. Do not touch them till they are fully done. Serve with chutney or a dipping of your choice.  

These nuts are addictive - that you can't stop eating at one or two...

These make excellent snack or starters for a party. They can be given as tiffin to your kids to who really enjoy these type of snacks.

My Notes

These will give you at least 2 dozen or more of fries. I froze half of them in the refrigerator. To freeze just spread it in a single layer on a tray and place this in the freezer. When harden keep them in a container . Whenever you want to fry, just take them out of the freezer and immediately fry them. (these are not be defrosted) in hot oil.

Labels : Chicken Mince, Starters, Kids delight, Chicken 

PRAWN MINI VOL-AU-VENTS IN TORNADO SAUCE #FISH FRIDAY FOODIE

This group is a brain child of Wendy ,  our host of the month, if you wish to join this group, kindly send her an email with your blog url at (wendyklik1517@gmail.com) and she will gladly add you to the group.  The theme of the month is appetizers or first courses that include fish and/or seafood.

I have made party appetizers, try them and your guest will enjoy them.  We enjoyed these, could not stop at one, so make more in case , your guest ask for another one.

Ingredients

12 Mini Vol-au-vents Shells - used ready shells

For the Prawn Marination
24 Prawns - cleaned and de-veined
1 Tablespoon Olive Oil
1 Teaspoon Fresh Ground Black Pepper
1/2 Teaspoon Salt or to taste
1 Teaspoon Lime juice

For the Tornado Sauce
100 ml Single Cream
1 Tablespoon Butter
1 Tablespoon Oil
1 Medium Onion - finely chopped
1/2 tsp Chilly flakes
5 Cloves Garlic - finely chopped
1/2 Teaspoon White Pepper powder
A pinch of salt
1/2 Teaspoon Tobassco sauce
2 Cubes Cream Cheese
1/2 Teaspoon Mustard Sauce

Cheese slices or grated cheese as required

Method

Marinate the prawns with the given ingredients and keep it in the refrigerator for at least 15 minutes.  After 15 minutes, saute the prawns in a pan till it turns  pink.  Keep aside.

In the meantime let's make the sauce
In a pan heat oil, fry onions in till brown.  add garlic fry again,  add spices and sauces fry again add cream mixed in water (diluted) stir continuously add, cheese and little water to make it saucy. Bring it to a just boil, add mustard paste stir take off flame.

To Assemble

Preheat the oven to 180 degrees, turning both the elements on ( i.e. grill rod too).

Take each shell and core it with a spoon carefully so that you do not break right into the bottom ( this is to give  a little depth). 

Like wise prepare all the shells.

Arrange them in a lined tray, place a prawn at the bottom.

Pour the sauce  

Again place a prawn on top.

Cut the cheese slice to fit the shell, garnish with a red capsicum piece and place it in  the oven till the cheese melts say about 10  minutes or so.

Take them off and serve as appetizers to your guest ...enjoy.

My Notes: 

I have used cheese slices since it look neat when serving to your guest, can use grated cheese too.
Can serve this sauce with chips or pitta bread or chicken roulade.

Labels :  Appetizer, Fish, Fish Friday, Jams & Sauces, Starters, Tornado Sauce, International Cuisine, Puff Pastry

An InLinkz Link-up

Jabeez - Yemeni Style Savory Cake

Jabeez is a Yemeni style savory cake served as appetizers during Ramadan. In Mena cooking club this month we are exploring Yemeni cuisine.   I made two recipes from the given list this and the Red Bean Stew.  Wanted to make third  -  Khaliat Al Nahl, but here it too oo very hot to on the oven so left this. Thanks Mena for hosting this month.

Serves -  6 Cakes
Ingredients
1.1/4 Cup Dried Black Eyed Peas 
1/2 Cup  Bread crumbs
2  Scallions / Spring Onions - finely chopped
1 Egg - beaten
2 Tablespoons Capsicum  - finely chopped
1/2 Teaspoon Salt or to taste
1 Teaspoon Jalapenos - finely chopped
1/4 Teaspoon Turmeric
1/2  Teaspoon Black pepper powder
3/4 Teaspoon  Cumin powder
2 Tablespoon  Coriander leaves - finely chopped
Oil for frying 

Method

Wash and soak  the  black eyed peas for an hour or two. Then drain the water and blend it to a fine paste.  If needed add a tablespoon of water, but I did not require,  ground this in a small mixer jar little at a time.

In a bowl add the pea paste along with scallions, jalapenos, capsicum, coriander leaves, cumin powder, black pepper powder,  turmeric and  salt, mix them well.   Add  half the beaten egg and mix well, if the paste is watery , add a tablespoon of bread crumbs(  I did)  It will form into a thick smooth paste. Taste and adjust salt if needed.  Make small cakes and place them  in  a plate and keep it in the refrigerator for a hour to set well.  

Heat 2 tablespoons of  oil in a pan.

Roll each cake in  bread crumbs and then dip each in egg and fry the cakes on medium flame till brown on both sides.  We enjoyed this hot with spicy  chutney. 

Labels:  Black Eyed Peas, Starters, Mena Cooking Club, Yemeni

An InLinkz Link-up

Roasted Potatoes with Zaatar Spice - Homemade

Zaatar is a herb used in the Middle East and Mediterranean countries. Zaatar is generally prepared using  dried thyme, oregano, marjoram, or some combinations of other spices too.  

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 16.

Condiment - Zaatar

Country - Middle Eastern Countries

Ingredients

8 - 10 Baby Potatoes
1 Tablespoons Zaatar
1/2 Teaspoon Salt
1 Tablespoon Olive oil
1/2 Teaspoon Black Pepper powder
For the Zaatar Spice

1 Tablespoon Oregano
1 Tablespoon Thyme
1 Tablespoon Marjoram
1 Tablespoon Sumac
1 Tablespoon Cumin - coarsely ground
Method

To make the Zaatar Spice

Mix all the ingredients and the spice it ready. Some even add sesame seeds, which I have  not add.

Preheat your oven to 180 degrees. 

Wash and scrub the skin of the potatoes well.  Chop the potatoes into halves and toss in a large bowl with the olive oil, salt and zaatar. Pour the potatoes along with the marinade onto a baking sheet. Roast for 35-40 minutes, stirring the potatoes with a fork after 20 minutes. Enjoy ....  These are yummy and flavorful, can be served as starters too.

My Notes:

Make this spice and store it in the refrigerator for a year.

Labels :  Potato, Starters, Masalas ,Zaatar, Homemade, International Cuisine , Baked, Vegetarian, Middle Eastern

An InLinkz Link-up

NUTELLA PARCELS

These are flaky and gooey nuttella parcels, wherein when you bite into it nutella oozes out. Simply yummy and delicious. These parcels I made for our evening tea. They were finished in jiffy. Try them and you too will enjoy.

While making these parcels I had a tough time.  Heat was too much and the pastry sheets were just melting and soft.  Had to refrigerate after every step.

Ingredients
5 Square Puff pastry sheets

For the filling
Nutella as required
1 egg + 1 tablespoon water, for egg wash

Method
To assemble the parcels:

Preheat oven to 180 degrees . Line a sheet pan with parchment paper.

Defrost the sheets and cut into squares (of one sheet I got 2 parcels) Top with a teaspoon of Nutella.

Brush edges with the egg wash. Top with the other half  and press to seal. 

Use the back of a fork to press a decorative edge around the parcels.  Refrigerate them for at least half an hour.

Brush tops with egg was.  Bake until crust is golden. Let cool slightly and serve immediately. 

These parcels are best had the day they are baked, but will keep at room temperature for a few days.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Puff Pastry Sheet, Nutella, Blogging Marathon, Snacks

Prawn Koliwada

Prawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants  and also a appetizer for a party. 

This dish got its name  from the  north Indian immigrants of  Punjab who put up stalls selling it in the Sion village called  Koliwada in Mumbai .  These deep-fried ,crunchy prawns can be identified by their signature red color because of the use of Kashmiri red chili powder. 

Sending this to BM#54 week 3 day 3 under the theme " One Bite Appetizers".

Ingredients

15  medium sized prawns
1 and 1/2 Tablespoon Chickpea flour/ Besan
1 Teaspoon All purpose flour
1 Tablespoon Yogurt

1 Teaspoon Ginger paste

1 Teaspoon Garlic paste

1 and 1/2 Tablespoon lemon juice
1 Tablespoon Kashmiri Red chilly powder

1 Teaspoon Coriander powder

1 Teaspoon oil, used for marination

Oil, for deep fry
1 Teaspoon Chat masala

Salt to taste

Method:
Peel and devein the prawns, wash thoroughly and pat dry.
In a bowl, marinade the prawns with ginger garlic paste, 1/2 tablespoon kashmiri red chili powder, coriander powder, 1 tablespoon lemon juice, salt, keep marinated for 20 minutes.

After 20 minutes of marinated time, squeeze out the extra moisture, add all purpose flour, chickpea flour, another 1/2 tablespoon  kashmiri chili powder, rest 1/2 of the lemon juice, yogurt with a teaspoon of oil. Mix all the spices with the marinated prawns.

Heat oil for deep frying, on medium high.  Add one prawn initially in the hot oil to check if it is sufficiently hot.
Next add the marinated prawns in the oil in a single layer, fry till they turn a rich golden brown color on both the sides.  Remove on a absorbent paper towel.

Sprinkle chat masala on top, serve with green chutney or ketchup.  Enjoy these yummy prawns.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Fish, Prawns, Starters, Blogging Marathon