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

Wednesday, 5 March 2014

Chickpeas & Red beans salad


1/4 cup red beans (rajma)
1/4 cup chickpeas (Chole)
1 small onion (finely chopped)
1 finely chopped capsicum ( you can add red/ yellow bell peppers too)
1 small carrot (chopped into small pieces)
American corn 1/4 cup boiled
Salt as per taste
1 Green chilli (finely chopped or crushed)
1 Lemon juice
Coriander leaves for garnish (chopped)

  1. Soak red beans & chickpeas for 3-4 hrs. Pressure cook till 3 whistles. Drain water and cool down.
  2. Mix all above ingredients including chickpeas & red beans, add salt, green chillies, 1 small lemon juice. Mix well. garnish with coriander leaves.

Wednesday, 24 July 2013

Kothimbir Vadi

Yet another famous Maharashtrian finger food, "Kothimbir Vadi" (Coriander fritters) Kothimbir is marathi word for coriander leaves. This snack is easily available in most of the food shops in Maharashtra. This is used by making 'Besan' (chickpea flour) 
The vadis are deep fried after steaming them. I did not fry the vadis, instead I served them after it was steamed.

1 cup chana dal (soaked in water for 6-8 hrs)
2 tbs ginger-garlic paste
2 green chillies (finely chopped)
2 cups of finely chopped kothimbir
citric acid a pinch
garam masala 1 tsp 
poppy seeds 2 tsp
salt as per taste
sugar 1/2 tsp

  1. Grind the pre-soaked chana dal in a mixer. Do not make a very thin paste.
  2. Add ginger garlic paste, green chillies, sugar, salt, garam masala, poppy seeds and finely chopped kothimbir. Add citric acid and mix well.
  3. Steam the vadis in a pressure cooker or a pan for 10-15 minutes. Let it cool down completely. Remove the 'Kothimbir vadi' and cut it into small pieces.
  4. It can be eaten immediately or you can deep fry the vadis.Serve with tomato sauce or any chutney of your choice.

 *Kothimbir - coriander leaves
* Besan- chickpea flour

Serves 4-5 persons

Tuesday, 19 March 2013

Corn Chatpata

A quick snack! All you need is corn kernels, rest all the ingredients are easily available at home


Corn kernels (canned) or fresh corn 200 gms
Onion medium size 1 (finely chopped)
Amul butter 2 dollops
chat masala 1 tsp
coriander leaves (for garnish)
red chilli powder 1/2 tsp
lemon juice 1 tbs
salt as per taste

  1. Melt butter in a pan. Add finely chopped onions. Saute for 2 minutes. Add corn, lemon juice, salt, red chilli powder, chat masala and salt. Ready to serve! 
  2. Enjoy this quick snack

    * If you are using fresh corn you will need to boil the corn for 5 minutes or use a pressure cooker and cook for 2-3 whistles.
  3. Can be served as corn canapes as shown below- 

Saturday, 5 January 2013

Herbed Chicken


1/2 kg boneless chicken cut into bite size pieces
Ginger-Garlic paste 2 tbs
salt as per taste
Mix herbs- 2 tsp (Rosemary, Thyme, parsley, oregano, basil-easily available in stores)
red chilli powder- 1 tsp
wooden skewers- 10 pieces (according to the number of chicken pieces)

  1. Wash chicken and cut into bite size pieces. Marinate the chicken with all the above ingredients. Keep it for marination for 2 hrs.
  2. Put the pieces of chicken in wooden skewers. The skewers help the small pieces from falling down on grill or barbeque stand
  3.  Preheat the grill or barbeque stand. Grill the pieces for 10 minutes or till the chicken is cooked well. Serve with a dip or pudina chutney

Tuesday, 16 October 2012

Ajwain Paneer- A quick starter!

A quick cottage cheese (paneer) starter that takes not more than 5  minutes for the entire process! Try this when you have unexpected guests coming over for a meal and trust me you will not fail at all! A dear friend shared this recipe and I tried it when we had some guest coming over last weekend.

200 gms cottage cheese (paneer) cut into 1 inch cubes
1 tbs ajwain seeds
1/4 tbs turmeric powder
1 tbs amul butter
Salt as per taste

  1. Cut the cottage cheese (paneer) into 1 inch cubes. Mix turmeric powder, ajwain and salt and mix well with cottage cheese (paneer)
  2. Heat a grill pan, melt the butter and put all the paneer pieces on the pan. Grill from all the sides for 3-4 minutes.
  3. Serve hot with pudina chutney or any dip of your choice.

Thursday, 12 July 2012

Batata vada/ Potato vada

Batata vada or potato vada is the most common snack of Maharashtra. It is usually eaten with a Pav (bread) and called as 'Vada Pav'.I have just given the recipe for making vadas. If you want to make the 'Vada pav', just put the vadas in between a pav (bread) and enjoy it with garlic chutney and salted green chillies.

There are quite a few variations to prepare the potato stuffing. I like to season with spices, chopped onions and ginger garlic paste before combining with mashed potatoes

6-8 medium sized boiled potatoes
1 small piece ginger
4-5 flakes garlic
4-5 (or more) green chilies,
1/2 cup coriander leaves (chopped)
1 small onion (finely chopped)

1 teaspoon turmeric powder
8-10 curry leaves (optional)
1 teaspoon mustard seeds
1/4 tsp asafoetida
1 tbsp oil

2 cups gram flour (besan)
approx. 1 cup water
1 tsp turmeric powder
1 tsp chili powder(optional)
salt to taste
oil for frying

  1. Grind ginger, garlic and green chilies together into a paste.
  2. Peel and mash potatoes with a potato masher (or simply use hand). Do not mash completely. Let some small chunks remain.
  3. Add ginger, garlic and green chili paste, coriander leaves, chopped onions and salt to the potatoes.
  4. Put 1 tbsp oil in a pan/kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves. Pour this tempering over the mashed potatoes and mix gently.
  5. Make small flatballs of mashed potato mixture.
  6. Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a spoon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
  7. Heat some oil in a pan. To check if oil is heated enough, drop some batter in the oil. If the batter immediately floats on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Else, the vadas turn dark from the outside before they are actually done from the inside.
  8. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, or the temperature of the oil reduces which in turn slows down the frying process. Like this, fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.

Tuesday, 15 May 2012

Chicken Satay & Peanut sauce

**For Vetetarians, chicken can be substituted by using tofu or paneer.

IngredientsChicken Satay
1/2 kg boneless chicken breast
1/2 Onion
1/2 teaspoon Salt
3 teaspoon Sugar
1/2 tablespoon Coriander Powder
1/2 tablespoon Turmeric Powder
1/2 tablespoon Cumin Powder
1/2 tablespoon Chili Powder
1/2 teaspoon vegetable oil
Satay Sauce
3 Shallots – chopped
1 clove Garlic – chopped
2 Red Chili – chopped
1/4 teaspoon Turmeric Powder
1 tablespoon Coriander Powder
1 tablespoon ginger – chopped
Juice of 1 Limes
1 tablespoon Soy Sauce
Salt to taste
1 tablespoon Sugar
Water as required
2 tablespoon Vegetable Oil (for frying)
Chicken Satay
  1. Cut chicken pieces into thin horizontal strips.
  2. Blend onion in a food processor. Add all the dry spices and grind well. Add water if needed (do not make a thin paste) Keep aside.
  3. Marinate the chicken with this paste for atleast 5-6 hrs before grilling. Thread the chicken pieces through toothpicks or wooden skewers. (Tip - Soak the skewers/ toothpicks in cold water so that they do not burn while grilling)
  4. Place the skewers on frying pan or a grill and cook the chicken evenly on both the sides.
  5. Serve with satay sauce.
Satay Sauce
  1. Make a paste of shallots, garlic, red chilli, turmeric powder, coriander powder and ginger using a food processor.
  2. Heat oil in a wok/pan and fry the above paste until the oil rises to the top. Add water to make it sauce consistency.
  3. Bring to a boil, then simmer the mixture until the gravy turns thick.The sauce is ready for serving.

Sunday, 8 April 2012

Fish Fry - Pomfret

2 medium Pomfret fish cut into pieces
1 tsp. Malvani Fish Masala (Available at local grocery stores) or any other Fish masala ( You can use any mutton / chicken / garam masala as a last resort if fish masala is not available)
1 tsp Turmeric powder
1 tsp. red chili powder
¼ cup tamarind juice (extract after adding warm water)

1 cup Rice flour mixed with 2-3 tsp of Rawa
Oil for frying 
1) Clean the Fish, apply a little salt and turmeric and keep aside.
2) Mix Fish Masala, Turmeric and Red Chili Powder.
3) Apply the mixture to the fish pieces and keep aside to marinate for 2-3 hour.
3) Take the Rice flour + Rawa in a big plate and coat all the fish pieces from all sides in this mixture.
4) Fry in oil till crisp
5) Serve hot with onion salad

Onion Salad
Chop a medium size onion, medium size tomato, 1 small green chilli, 1/2 juice of lemon, salt to taste.
Mix all the ingrediants. Serve with fish fry

****The same recipe can be used for King fish (Surmai) fry

Wednesday, 8 February 2012

Beetroot cutlets


2 cup boiled and grated beetroot
1 cup grated paneer
1 cup boiled and grated potato
1 cup boiled and mashed green peas
ginger garlic paste 2 tsb
garam masala 1 tsb
red chilli powder as per requirement
chat masala as per requirement
salt to taste
bread crums/ or take fresh bread and dip it in water. drain out water and add as a binding agent

- mix all the above ingredients.
- Add salt, red chilli powder as required
- Take the cutlets mould and make cutlets
- shallow fry till light brown
- Garnish with chopped onions and coriander leaves. Ketchup is also good.

**You can substitute beetroot with spinach also

Tuesday, 7 February 2012

Aloo Matar Samosa

3-4 Potatoes (boiled, peeled & mashed)
1 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger,garlic paste
1tbsp coriander finely chopped
1/2 tsp ajwain
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional) or you can use 1/2 juice of lemon


  1. In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala,ajwain) and green chilles, ginger garlic paste.
  2. Add green peas and mix well
  3.  Add coriander and keep aside.
  4.  I used readymade samosa patti (easily available is super markets)
  5.  Make samosas as per instructions on the patti packet
  6.  Serve hot with tomato ketchup or tamarind sauce