FALAFEL STUFFED MUSHROOM


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


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 .

EGG BAJJI (FRITTERS)


This is  one of the easiest starters you could make.This is also a very good accompaniment

with any meal.I have posted a similar version of prawn fritters before.PRAWN FRITTERS

Let’s  get into the recipe.

INGREDEINTS

6 hard boiled eggs

1 tblsp.chillie paste

1 tsp ginger garlic paste

2 green chillies ground coarse

salt to taste.

.Make a paste of the  spices and apply on the eggs.Next cut each egg into two or four,the

way you like.Take care to keep the yolk intact.Set aside.

For the bajji mixture

2 cups gram dhal flour(besan flour)

1 tblsp.rice flour

1/4 cup plain flour

1 garlic crushed

a pinch of asafoetida

1/2 tsp chilli powder

a few fennel seeds(saunf)

1/2 cup water (if required more can be added )

salt  to taste

oil for frying

METHOD

Mix all the ingredients to a thick batter like iddli or dosai or pancake batter (except the

oil).Heat the oil.Take a tblsp of the heated oil and pour into the batter and mix well.

Dip each cut egg piece and deep fry on medium heat till golden brown.

Variation:You could add 1/4 cup parmesan cheese to the batter for egg cheese fritters

Tip:To get the extra crunch,fry the fritters lightly,keep aside for few minutes ,and fry again

.This will help to retain the crunch for some time.

 

CHILLI CHICKEN TIKKA


This chicken dish can be served as starters,or served with any meal.

Can be used in wraps .The basic tikka is cooked on a grill or tandoor

but here, i give you a recipe where the chicken is fried, and added to a chilli paste,with a

slight twist of the rosemary herb added.

Rosemary added to chicken fry gives a nice aroma and flavor.

Let’s get into the recipe now.

Ingredients

1 kg.of boneless chicken .(you could use chicken legs )

1.5 cups curd

1 tblsp.garam masala powder

3 tblsp.ginger garlic paste

1/4 cup vinegar

3 tblsp.lime juice

1 tsp.pepper powder

2 tsp.cummin seed powder

1 -2 tblsp.chilli powder

salt to taste.

Method

Wash the chicken .Drain off the water well or pat dry.

Add all the above ingredients to the chicken .

Mix well and marinade for minimum 1 hour.

You could marinade the chicken overnight and leave in the refridgerator.

For the coating

1/2 cup flour

2 tblsp cornflour

1 tblsp rice flour(optional)

1-2 tsp rosemary (fresh or dried)

1 egg

salt to taste

oil for frying

Method

Blend all these well with a little water to a thick batter.

Dip chicken in batter and deep fry till golden brown.

For the blend of chilli

1 tblsp.kashmiri chilli powder

1 tblsp. chilli paste

1/4 cup tomato ketchup

2 tsp.vinegar

1 tsp sugar

2 green chillies chopped

Put all these ingredients into cup.

Mix well and add 1 tblsp.hot oil (from the oil used for frying chicken)

Pour this over the fried chicken and blend well.

If you need a more spicy and saucy mixture double the quantity for the chilli paste.

Can be served with omelette strips.

 

 

 

 

 

Mutton chops


Mutton or lamb chops is to be top listed compared to other meat, as the protein level and the nutrition level is much higher than other meat.Meat chops are nothing but the rib part,with a little of the bone and flesh and a little of marrow.This recipe that I give you now is a very easy one,and could be served as starters too.
Ingredients
500 gm mutton chops
2 tblsp ginger-garlic paste
1/2 tsp pepper powder
1 tsp.garam masala powder
1 tsp.chilli powder
1 tsp.cummin seed powder
2 tblsp.vinegar/1/4 cup curd
Salt to taste
Butter or ghee for basting
http://calinskitchen.com

For coating-2 eggs beaten

Method
Marinade the chops with all the ingredients for minimum half an hour, and cook in its own juices(no need to add water)till it dries up.Dip each chop in the beaten egg and grill lightly till the egg is of a nice brown color on both sides.(This will take 2-3 minutes only).
Can be served mint sauce.

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BECHAMEL HALIBUT FISH NUGGETS


This recipe is dipped in a bechamel sauce (twist

made my way),rolled in breadcrumbs and deep

fried.You could shallow fry too.

For the recipe now

INGREDIENTS

250 gm.halibut fish fillets
1/8 tsp.of white pepper (black pepper can be used)
2 tblsp.butter
2 egg yolks
1 tblsp.flour
A dash of rosemary.
A pinch of mustard powder
Salt to taste
1 tblsp.Kashmiri chilli powder
Breadcrumbs
1/2 tsp.cummin seed powder
Oil for frying.

METHOD
Marinade the fish with chilli powder rosemary, and salt and set aside.
Mix the butter yolks and flour over a pan of boiling water.Once it looks like custard, remove from heat add mustard and salt to taste.Mix the breadcrumbs with cummin seed powder.Next dip fish in sauce and roll on breadcrumbs and fry till golden brown.
Good to serve as starters.or used to make fish burger,frankies,sandwiches……

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