STARTERS

BRAIN FRITTER STIR FRY

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This brain fritters recipe was made with minimal oil ….Yes it was made in the paniyaram moulds .

Kept a few to serve it plain and the rest I tossed in with some red chillies and greens .

The taste was awesome !Well this recipe was my discovery . These little dumplings can be made into a

curry or stir fry or served plain for starters with a sauce.

To the recipe

INGREDIENTS

2-3 goat brains

2 big onions chopped fine

1/2 tsp ginger garlic paste

2-3 green chillies cut fine

few curry leaves chopped fine

1 tsp pepper powder

1/2 tsp cumin powder

1-2 spinach leaves chopped fine (optional)

2 eggs

1 heaped tbsp breadcrumbs

1 tsp gram flour

1/2 tsp plain flour

salt to taste

oil for frying

frying in mould

METHOD

Clean the brains and mash it with eggs and all the ingredients and mix well.

Heat the paniyaram moulds and a tsp of oil in each division.

Add a spoon of the brain mixture and fry till golden brown on one side .

Flip over to the next side and fry till evenly browned.Remove from fire.

For the stir fry mix

1 small onion chopped

1-2 garlic crushed

8-9 red chillies broken

few spinach leaves /curry leaves

1/2 tsp cumin powder

1/2 tsp lime juice

1 tsp oil

METHOD

Heat oil, and add the garlic and onions with the dry red chillies.

Add the fried dumplings ,sprinkle the cumin powder, and toss for a minute.

Remove from fire, add lime juice and mix well.

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SCOTCH EGGS WITH SLICED PAPRIKA &CHEESE

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Scotch eggs are made with boiled egg wrapped in any filling of your choice, coated in breadcrumbs and

deep fried in oil.Plainly explained it’s boiled egg bundled in cutlet mixture.

Can be served as a snack/starter with any dipping of your choice.

Today’s recipe is made with only eggs and bread.Simple and elegant dish!

Let’s get into the recipe to know how…

INGREDIENTS

6 hard boiled eggs

3-4 bread slices

2 tbsp.sliced paprika

1 tsp Worcester sauce

4-6 tbsp grated cheese

1-2 tsp pepper powder

2 tbsp chopped onion/spring onion

salt to taste

For coating

2 lightly beaten eggs

Enough breadcrumbs to coat

Oil for frying

METHOD

Slit the boiled egg in half and remove the yolks into another bowl.

Soak the bread in water/milk for 2 minutes, and squeeze out the water.

Mix the squeezed bread with the rest of the ingredients, yolks and salt to taste.

Fill in the egg white cases, and shape like an egg.

Dip in egg, coat with breadcrumbs and deep fry in oil.

SCOTCH EGGS CURRY-Check this recipe also for scotch eggs in curry.

CHICKEN’N’CASHEW PAKODA

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Pakoda or Pakora is an all time favourite snack of India.There are many varieties of pakodas sold in the streets of India.

Considered a street food there are amazing vegetarian and non vegetarian combinations of pakodas.

Today’s crunchy food recipe is one with chicken,cashewnuts and mint leaves.You can add peanuts to replace cashew.

Curry leaves can be used instead of mint,so go ahead with your favourite combinations and try this appetiser/snack.

Share your comments and suggestions…

INGREDIENTS

250 gm of chicken cut into thin strips

1 cup gram flour

1/4 cup rice flour

2 tsp hot butter/ghee/oil

3 cloves garlic chopped fine

1/4 cup broken cashew nuts/peanuts

2 tsp kashmiri chilli powder

1 tsp garam masala powder

1/2 tsp.turmeric powder (optional)

2 chopped green chillies

1 big onion chopped fine

1 tsp saunf(perumjeeragam)

few mint/curry leaves

water

salt to taste

oil for frying

METHOD

Mix all the ingredients by only sprinkling water .The mixture should be crumbly (not like a batter).

The correct texture will be when you are able to hold the mixture with you fingers.Minimal water will add to the

crunchiness.

Drop tiny portions in hot oil, and fry till golden brown.

Tip: If you want the crunchiness to stay longer ..half fry ,remove and fry till it’s golden brown.

GRILLED HALIBUT FISH

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Halibut fish is one of the tastiest fish,and today’s recipe is a grilled recipe with pineapple.

The masala I used was the tandoori masala.This can be served with any dish,or as a starter.Full of flavours this recipe

has to tried compulsorily.Those who do not like pineapple can omit the fruit.

To the recipe now….

INGREDIENTS

500 gm fish fillets or slices

few pieces of pineapple

butter/or oil (2-3 tbsp)

few curry leaves

For the marinade

2 tsp Kashmiri chilli masala

2 tsp ginger garlic paste

1 tbsp curd/yoghurt

juice of 1 lime

1 tsp.vinegar

2 tsp mustard oil (optional)

1 tsp cummin seed powder

1 tsp kasuri methi leaves (optional )

1/2 tsp pepper powder

salt to taste

METHOD

Marinade the fish for a minimum of 20 -30 minutes.

Heat a grill pan with the oil.Add curry leaves.

Place each slice on the grill, and grill on a medium flame.

If you are adding pineapple add with the fish slices.

Flip to the other side when one side is done to a golden colour.

Remove from fire and serve.

BROCCOLI-MAYO CUTLETS

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Broccoli belonging to the cruciferous family of vegetables has high amounts of fibre,protein,iron,calcium,magnesium and

vitamins like A,C,E,K,B with folic acid.

The negative side of this vegetable is that it causes, gas and bowel irritation.Those using blood thinning medications, should

take care in consuming broccoli, as the efficacy of the medication may be hindered.

I have given the pros and cons of this vegetable briefly, and will be moving to the proceeds of the recipe directly.

This recipe is made with steamed broccoli, mint mayo (homemade)breadcrumbs and a minimal amount of cheese.You could opt out

the mayonnaise and opt in any cheese of your choice if you like.

Instead of mint you could use spinach.Broccoli should be not be overcooked as you may lose the benefits in store.If you are steaming

or boiling 15-20 minutes is sufficient.

These crispy cutlets can be served as starters, or as an accompaniment with any meal.Good to slide in to a burger bun and serve as

snack and a quick lunch.

To the recipe

INGREDIENTS

Florets from a medium sized broccoli (steamed or boiled)

1 cup mayonnaise or cheese

a handful of mint leaves(ground)

1 onion chopped fine/spring onions

2-3 green chillies chopped

3-4 cloves garlic chopped fine

1-2 tsp chilli flakes

a pinch of mace powder

A cube of cheese ( any cheese )

1-2 tsp lime juice

1/2 cup breadcrumbs to bind broccoli

breadcrumbs for coating

1-2 eggs

oil for frying

METHOD

Mash the broccoli coarse and mix in the ingredients except the last 3 in the list.

MINT MAYONNAISE-CAULIFLOWER SALAD (link to homemade mayonnaise)

The consistency of the mixture should enable you to roll into cutlets.

Refrigerate for some time.

Dip in beaten eggs and coat with breadcrumbs and fry .

Deep fry till golden brown.

If you want to shallow fry you could make flattened cutlets.

Variation :Boiled or roasted minced meat could be added.

ACHARI MUTTON CHOPS

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Mutton chops bring out an exquisite flavour,be

it a curry,biriyani,side dishes or starters.

The trick is that the meat has to be cooked in a

pressure cooker,to enjoy the perfection of the

tender meat .

This dish can be served as a side dish or as a

starter.Good to go with any meal.

This dish has to be prepared with ‘Achari

masala’ which is easily available in all Indian

stores.

To the recipe now

INGREDIENTS

500gm mutton chops

2-3 onions chopped

2 tomatoes puréed

1 tbsp ginger-garlic paste

Few peppercorns

1/4 cup curd

3 tbsp achari masala

1 tsp sugar

1/2 tsp garam masala

4 tbsp oil/ghee/butter

Curry leaves ( optional)

Salt to taste

METHOD

•Cook the chops in a pressure cooker,with

peppercorns,half the ginger-garlic paste1/2 cup

water to 8-10 whistles.

•Separate the stock and the meat .

• Heat the oil,and cook the onions till light

brown.

•Add the tomato purée with the rest of the

ingredients except the cooked meat and cook

till mixture is thick.

•Now add the cooked chops,and cook till well

blended.

• Add stock and cook till thick .

• Garnish with coriander leaves/ curry leaves/

dried methi leaves,

Variation: You could dip the dry cooked

chops in beaten egg add cook on a grill or

tawa.

BAKED PALAK MEAT CAPSICUM

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Capsicum baked or grilled is a favourite in my

home menu.

I have posted recipes of stuffed capsicum

before,but this create is a fusioned one.

The filling was a kebab filling with

palak,and the top had a cubed cheese and

breadcrumbs.

You can use any meat for the filling .The cheese

can be your choice too.

To the recipe now

INGREDIENTS

Capsicum cut into half,seeds removed and

smeared with a little oil and salt inside

For the filling

200 gm meat

A handful of gram dal

1 inch piece ginger

3-4 cloves garlic

1 tbsp coriander seeds

1 tsp peppercorns

1 tsp cumin seeds

1 inch piece cinnamon

3-4 cloves

1/4 piece nutmeg

1/2-3/4 cup water

Salt to taste

METHOD

Put all the ingredients in a pan,and cook till dry.

For the spinach paste

A handful of Palak/spinach leaves

2-3 green chillies

•Few cheese cubes to fill in the centre

•1 beaten egg or flour mixed in water to

brush the tops

•Breadcrumbs

Grind the Palak leaves and green chillies with

the meat coarsely,and stuff into the prepared

capsicum.

Press in the cheese cubes in the centre of each

stuffed capsicum .

Egg wash,and sprinkle breadcrumbs on the top.

Bake in a 180C oven for 20-25 minutes.

Note:Excluding the capsicum ,the recipe can be used to make Palak meat kebab . You could shallow fry,or deep fry .

SWEET POTATO FRIES

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Sweet potato has numerous health benefits.

Sweet potatoes help to improve insulin

resistance,and it is found that people who

consume lot of sweet potato have a less risk of

diabetes due to its fibre content.

This is just an outline of the health benefits.

If more healthy tips are preferred,you could

search the Internet.

Now to the recipe today.

INGREDIENTS

Sweet potatoes ( the quantity is your requirement) peeled or unpeeled and cut into strips.

1-2 tbsp vinegar

1 tsp salt

Cornstarch ( a little to coat lightly)

Oil for frying

METHOD

•Boil the sweet potatoes with vinegar and salt.

•After it reaches a good bubbling boil,strain

and allow to cool lightly.(Spread it on a kitchen

towel )

•Add cornflour to a bowl and mix the sweet

potatoes lightly with your fingers.

•Fry till golden brown and crisp .

Tip : Fry 3/4th,and remove from oil .After

you have fried all the chips,refry to retain

crispness

This tip applies to all fried food .If you need

the crunchiness to last for some time you

could try this method .

FALAFEL STUFFED MUSHROOM

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This was a lovely dish ,and everyone loved it .

Those who do not love mushroom will love this

dish .Can be served as a starter.

I had some soaked chickpeas in the fridge for

sprouting ,and used this to make the falafel

mixture .

Grilled this in a clay pot,with care,and as I

wanted the chickpeas filling to be browned too.

I added a little egg on the top , before turning

the mushroom to cook on the other side.

Before adding the stuffed mushrooms,into the

clay pot ,I added a little butter with pepper

powder and curry leaves .That spread a lovely

and appetising aroma .Remember not to slow

cook mushrooms as the mushrooms will

become soggy .Medium heat is good .

So,now let’s get into the recipe .

INGREDIENTS

Button mushrooms washed and stalks removed

1/2 cup chickpeas or channa

2 green chillies

A handful of coriander leaves

1 small onion chopped fine ( optional)

2 cloves garlic

1 tsp cumin seed powder

Salt to taste.

1 egg lightly beaten

Butter

1 tsp pepper powder ( coarse)

Few curry leaves

METHOD

•Cut the removed stalks fine and set aside .

•Grind the chickpeas,green chillies,coriander

leaves,garlic to a paste.

•Mix in with the chopped stalks with salt to

taste .

•Stuff each mushroom with the chickpeas mix.

•Heat a flat bottomed clay pot or a non stick

pan

•Add butter,curry leaves,pepper powder and a

pinch of salt .

•Immediately lay the mushrooms on the hot

butter.

•Cover and cook for about 7 minutes.(medium

flame )

•Pour the beaten egg on the top of each,cover

and cook for a 1 minute.

•Flip over to the other side and cook till golden

brown.

•Add butter to the sides of the mushroom only

if needed.

•Remove from fire and allow the mushrooms to

be in the clay pot ( if using)for 5 minutes .

•Then remove from the pot carefully and

serve .

PRAWN ‘N’PANEER STUFFED PEPPERS

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Stuffed capsicum or peppers is a wonderful

and colourful starter to be served .

There are countless recipes to these categories

of stuffed vegetables.

Today I tried my version of prawn and paneer.

Simple and elegant !

Do try this recipe and post in your comments!

INGREDIENTS

4-5 capsicum cut into half ( horizontal or vertical)

1 onion chopped

100-200 gm prawns cut into small pieces

1 big garlic clove chopped fine

1 green chilli chopped ( optional)

1 tbsp flour

1 tbsp butter

1 tsp chilli powder / pepper powder

Salt to taste

1 -2 eggs beaten lightly

Paneer pieces

A little butter to smear the inside of the

capsicum

METHOD

•Scoop out the inside of the capsicum(not

seeds).

•Smear the inside of the capsicum with butter

and salt.

•Heat butter in a pan,and add flour and spice to

it and cook till light brown.

•Add the prawns,garlic,and onions and mix

well .

•Add a little water enough for a sauce,and

remove from fire.

•Stuff each capsicum with filling .

•Add beaten eggs ( just pour a little below the

level)

•Place a cube of paneer on each. ( you could use

grated cheese too)

•Bake in a preheated oven (200C for 10-15

minutes)

•For variations ,you could try any minced meat

or roasted meat or seafood .

STUFFED CHEESY MUSHROOMS IN BUTTER MASALA

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A dish to be served with fried rice ,pulao,rotis.

A little effort added ,to a delicious cheesy dish .

Mushrooms considered to be an immunity

builder,having anti-carcinogenic properties

should be included in your diet at least once a

week .For a wider study on health benefits,do

search the Internet .

Choose the bigger button mushrooms,as the

scooping out,and stuffing the will be easier.

To the recipe now

INGREDIENTS

1 packet button mushrooms

1 onion chopped chopped fine into small cubes

1 tomato chopped fine

1/2 tsp cumin seeds

1-2 green chillies chopped fine

1 tsp chilli powder

1 tsp ginger garlic paste

1 tsp butter

Grated cheese

Salt to taste

METHOD

•First remove the stalks from each mushroom,

carefully and scoop out the inside neatly out.

•Do not discard the stalks and the scoops.

•Wash and cut fine .

•Heat butter and add onions,tomatoes,green

chillies,and the rest of the spices and cook till

thick.

•Add the stalk- scooped out mixture and stir in .

•Cook on high heat for 3 minutes ,and remove

from fire.

•Fill the mushrooms with this filling.

•Top it with cheese and grill for 5 minutes,and

set aside.

For the butter masala

2 onions

3 tomatoes

10 cashewnuts

1 tbsp ginger garlic paste

1 tsp cumin seed powder

1 tbsp Kashmiri chilli powder

1 tsp garam masala powder

25 gm butter

1 tbsp kasuri methi leaves

1 tsp sugar/ honey

1 tsp amchur powder/ 1 tbsp lime juice

Salt to taste

METHOD

•Grind the onions, tomatoes,cashews together.

•Heat butter in a pan,add chilli powder,garam

masala powder,and immediately add the

ground paste with salt.

•Let it cook till the tomatoes and onions are

well cooked.

•Add the rest of the ingredients and cook for

few minutes .

•If there is any liquid in the grilled mushroom,

add into the masala .Remove from fire.

•Place the grilled mushrooms on the hot

masala.

•Garnish with boiled eggs and chopped greens

of your choice like leeks or spring onions .

•Serve hot.

The stuffed mushroom alone can be served as a starter too.

BAKED FISH PATTIES

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This is like comfort food specially when served

at tea .This can be baked or fried,but I love the

baked patty.

The authentic shape of a patty is a semicircle ,

but it’s your choice of shape in the making. It

can be two circles joined or triangle ,rectangle

or square . But I love the fork markings on the

dough .

The filling can be anything of your choice,but

fish patties is something unique . You could try

with any seafood , minced meat …..

There are some foodies who don’t go beyond

rules. If people had rules to cuisines ,we would

have ,had limited recipes . Thanks to the

culinary world and it’s innovations, fusions in

food. We have numerous and awesome

biriyani variations and many more.. if you get

into detailed descriptions of food innovations

and fusioned food .

Well, there are some foodies who create junk

food in the name of innovation,and fusion food

and I’m not a supporter of that.

I love new innovations and recipes which do

not hinder health .

Now to today’s recipe

INGREDIENTS

For the dough

2 cups flour

50 gm butter

1 egg

a little milk

1/2 tsp baking powder

1 tsp salt

1 tsp vinegar

METHOD

•Bind all together to make a soft dough ,and set

aside till you make the filling .

•Divide into portions . Roll out .Place filling.

•Make impressions with fork and seal the

edges.

•Brush the tops with egg yolk and bake in a

200Coven for 20 minutes.

You can make this beforehand,wrap with

cling film or foil and store in the fridge for

1-2 days .

For the fish filling

200-250 gm fish boiled in turmeric and salted

water (Remove bones and flake)

2-3 potatoes boiled and mashed lightly

1 bundle spring onions chopped fine

1 tomato

3-4 green chillies chopped

2-3 pips garlic chopped

1 tsp.pepper powder

1 tsp chilli powder

1 tsp.cummin seed powder

1/4 tsp.garam masala powder

juice of one lime

salt to taste

1-2 tblsp.oil /butter

METHOD

•Heat oil in a pan,add the garlic,cut spring

onions, tomato and saute for 2 minutes.

•Next add the flaked fish ,potato and rest of the

spices,and remove from fire.

•Add lime juice and salt to taste.

GREEN GRILLED GHEE CHICKEN

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This is a grilled chicken with ground greens

and a dollop of cheese !

Marinated and grilled in the oven .Addition

of ghee gave an awesome outcome of crunch

and taste .

Enjoyed every bit of it!

Now to share the recipe

INGREDIENTS

500 gm chicken

For the marinade

1 inch piece ginger

6-7 garlic cloves

4 green chillies

A handful of coriander leaves

A handful of mint leaves

1/2 cup cheese ( creamy )

1/4 tsp nutmeg powder

Salt to taste

1 tsp olive oil/ ghee

2 tbsp of ghee to pour over before grilling

METHOD

Grind the greens,green chillies,ginger,garlic to

a paste ( not very fine ).

Add in the rest of the ingredients, and set aside

for minimum 30 minutes.

Arrange chicken pieces on a grill tray,pour ghee

on top and grill for 40 minute in an oven .

Flip over and grill for another 10 -15 minutes

Serve !

BAKED CHEESY CAPSICUM

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This is an excellent recipe with red capsicum/

peppers.Good to be served as starters.

The bright red colour attracts you ,even if you

are not a vegetable lover.

Considering the health benefits, and the rich

nutrients it contains ,I try adding into salads ,

chutneys ,rice ……..Red capsicum when

compared to the green has more benefits

and taste,so do try red capsicum often .( do I

sound like a brand ambassador for red

capsicum?🤣)

To the recipe now

INGREDIENTS

Red capsicum cut into 2 ,and stalks cut off .

150 -200 gm grated paneer ( cottage cheese)

1-2 tsp red chilli paste*

1 finely chopped green chilli

Few parsley/ coriander leaves /spring onions /

leeks / thinly chopped Palak( spinach)

3-4 tbsp panko / coarse breadcrumbs

Enough grated cheese to top the peppers

A little oil and salt mixed to apply inside the

peppers before stuffing

METHOD

•Mix grated paneer with chilli paste,green

chilli,parsley and mix well .

•Add panko and mix lightly

•Stuff the peppers with the paneer filling

•Sprinkle grated cheese on it

•Arrange on a baking tray,and bake in a 200C

oven for 12-15 minutes .

Place the tray in another tray filled with

little water before baking .( water bath).

*The key ingredient to the taste is the chilli

paste, so choose a good one

The paste I made was a lemongrass chilli paste

A tic -tac -toe recipe but turned out super.

So now to share

INGREDIENTS

2 stalks lemon grass

10-12 red chillies soaked

3 green chillies

3 lime leaves

A small piece ginger

10 cloves garlic

2 -3 tbsp jaggery / country sugar

1 piece raw turmeric

Salt

2 tsp oil

METHOD

Grind all together except oil ,and heat for 5

minutes ,and use .Refrigerate and use when

needed.

I used in baking too ( post to be shared)

CHEESY FISH FINGERS

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Fish fingers are made with fish cut into strips,

dipped in sauces like ,white sauce,cheese sauce,

mayonnaise…rolled in breadcrumbs/ Panko

and fried.These are good to be served as

starters.Kids will love it mostly.!

Link to another exotic starter with fish https://calinskitchen.com/2016/01/17/bechamel-halibut-fish-nuggets/

So do try this and post in your comments and

suggestions!

INGREDIENTS

500 gm fish fillet cut into strips

1 cup cheese sauce , white sauce…..

Enough breadcrumbs to coat

Oil for frying

For the marinade

1 tsp chilli powder

Salt

1 tbsp green chilli ,garlic and ginger paste

METHOD

Marinade the fish for minimum 20 minutes.

Dip in cheese sauce, coat with breadcrumbs

and shallow fry to a golden colour!

Serve with any sauce of your choice !

PAPPADAM FALAFEL ROLLS

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This is a good side dish to serve with any meal.

The filling can be anything of your choice.Even

caramelised onions will be a good filling.

Today’s recipe will be with falafel mixture.

Soaked chick peas and spinach ground mix .

With the papadam wrap it tasted more

tastier ,so do try this easy recipe and post in

your comments and views !

INGREDIENTS

Big papadams

1 cup chick peas ( soaked)

1 cup spinach leaves/ coriander leaves

1 tsp cummin seeds

1 tblsp biriyani masala

1 onion chopped

2-3 green chillies chopped

Salt to taste

Oil for shallow frying

METHOD

First grind the chick peas,spinach leaves ,

cummin seeds to the texture of rawa or

semolina.

Mix in with the rest of the ingredients.

Soak the papadums in water till flexible to roll.

A good papadam will require just few

seconds.

Place the filling and roll like a tiny spring roll.

Some papadam don’t require any sealing of

edges , if you want to seal use egg white,or a

little flour mixed in water.

Shallow fry the rolls on a medium flame till

golden brown.

This can be served as a starter with sauces of

your choice .