Came up with this rather unusual and healthy appetizer where I used some strained residue of some blended banana stem (which was leftover after making rasam with it), some mashed cooked rice, roasted chickpea flour, few basic ingredients and seasonings to make this yummy snack. It went well with my favorite peri peri sauce as an appetizer. You can also enjoy as an evening tea time snack. So do give it a try by checking out the step by step pictorial recipe to prepare it.
- 1 cup Banana stem residue
- 1 cup cooked rice, coarsely mashed
- 2 tbsp. roasted chickpea flour
- 2 tbsp. coriander leaves, chopped
- 1 tsp. garlic, grated
- 1 tsp. ginger, grated
- 1 small onion, chopped finely
- 2 green chilies, chopped finely
- 1/4 tsp. turmeric powder
- 1/2 tsp. garam masala powder
- 1/2 tsp. roasted cumin powder
- 1 tsp. lime juice
- oil to shallow fry
In a bowl, combine all the above mentioned ingredients (except oil) and keep aside for 10 minutes.
Take little portion and form into any desired shape. Heat oil in a tawa / pan and shallow fry the tikkis, few at a time till golden on both sides.
Drain on a kitchen towel and serve as an appetizer with sauce / chutney or as a tea time snack.
Mix all the ingredients (except oil) & keep aside for 10 minutes.
Take little portion and form into any desired shape.
Heat oil & shallow fry them, few at a time, till golden on both sides.
Drain on a kitchen towel.
Serve as an appetizer with sauce / chutney or as a tea time snack.
These quick-fix yummy Chicken Drumsticks needs no intro. Liked by one and all, they can be dished out in no time for your loved ones. They can be served as a light meal along with some fresh salads / soup or as an appetizer with green chutney. They are no doubt a gourmet's delight.
These homemade grilled chicken are far better than any fried chicken. In this recipe I added some bottled mango pickle and gave a garlic flavour. I also made it a little mild and have not used any colour. You many make it spicy as per your choice. So check out the step by step pictorial recipe to prepare it.
- 6 Chicken Drumsticks
- salt to taste
- 1 tbsp. mustard oil
- 8-10 garlic cloves, ground / grated
- 1 tsp. Kashmiri red chili powder
- 1-2 tbsp. pickle (I used mango pickle)
- oil / leftover marinade for basting
Clean the chicken drumsticks and make cuts on them. Make a paste of garlic, red chili powder, pickle, oil and salt with little water.
Smear this paste all over the chicken drumsticks and marinate for 5-6 hours or preferably overnight in the refrigerator.
Line a baking tray with foil and arrange the marinated chicken legs over it. Grill for 30-35 minutes by basting with oil / leftover marinade and flipping them halfway through.
Garnish with coriander leaves and serve them hot with green chutney.
Marinate with all the spices for 5-6 hours / overnight in the refrigerator.
Line a baking tray with foil & arrange marinated chicken legs on it.
Grill for 30-35 min. by basting with oil / leftover marinade & flipping
them halfway through.
Garnish with coriander leaves & serve them hot with green chutney.
These healthy and yummy grilled paneer tikkas are so easy to make that you can serve these small bites in any in-house party all year round. Enjoy them with some homemade green chutney. These juicy paneer and the veggies accompanying them are just out of this world.
To get the smoky, chargrilled effect, just grill them over an open flame for a few seconds and voila! you get perfect restaurant style appetizers ready in no time. So do try them by following a simple step by step pictorial recipe to prepare it.
- 2 cups paneer cubes
- 2 cups assorted bell peppers, cubed
- 1-2 onions, cubed
- 1-2 tomatoes, cubed
- 1 cup yoghurt
- 1 tbsp. mustard oil
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tsp. ginger-garlic paste
- 2-3 tbsp. roasted chickpea flour
- 1 tsp. roasted cumin powder
- 1 tsp. garam masala powder
- few skewers, soaked in water for an hour
- oil to grease the skewers and for basting
In a bowl, mix together all the above mentioned ingredients. Marinate the paneer cubes, onion, tomato and the bell peppers in it for an hour.
Then string them into greased skewers and baste with some oil. Grill them for 25-30 minutes, by flipping them halfway through and basting with some more oil.
When done, grill them on an open flame just for a few seconds to get a charred look and serve as an appetizer with green chutney.
In a bowl, mix together all the above mentioned ingredients.
Marinate paneer cubes, onion, tomato & bell peppers in it for an hour.
Then string them into greased skewers & baste with some oil.
Oven grill for 25-30 min. by flipping halfway & basting with some oil.
When done, grill on an open flame for a few seconds & serve as
appetizers with green chutney.
Today I would like to share a Hara Bhara Tikki / Cutlet recipe that I dished out from some leftover spinach-eggplant-capsicum curry. I just added some powdered oats, fresh bread crumbs and other basic ingredients and here you are - Yummy and delicious tea-time snack in no time.
So do try and make use of any veg. curry in this way and feel satisfied that you were able to make good use of the leftover curry. They can also be served as an appetizer with some green chutney / sauce. Try rolling them in parathas, in burgers or sandwich for a lunch box meal too.
- 1 cup cooked spinach-eggplant-capsicum curry
- 1/2 cup oats
- 2 sliced bread, crumbled
- pinch of salt or to taste
- 1 small onion, chopped
- 1-2 green chilies, chopped
- 2 tbsp. coriander leaves,chopped
- 1/2 tsp. carom seeds (ajwain)
- 1 tsp. raw mango puree
- 1/2 tsp. garam masala powder
- 1 tsp. kasuri methi (dry fenugreek leaves), crushed
- 1/2 tsp. red chili powder or as required
- oil to deep / shallow fry
In a pan stir fry the cooked spinach curry till dry. Keep aside to cool. Dry roast the oats till you get a nice aroma. When cool, blend into a fine powder.
Now mix together all the above mentioned ingredients (except oil). Divide into equal portions and give it a cutlet / tikki shape. Refrigerate for an hour.
Heat oil in a pan and deep / shallow fry the tikkis few at a time till golden brown on both sides.
Drain on a kitchen towel and serve them hot as a tea-time snack or as an appetizer with sauce / green chutney.
