These yummy tikkis, made of boiled & mashed egg and paneer is so easy and simple to make. They are irresistible melt in the mouth appetizers. Do try them and include them in the menu of any in-house party. I have added few basic ingredients and seasonings to dish out these appetizers. It can be prepared and refrigerated well in advance. Serve them hot with any chutney of your choice or tomato ketchup.
- 2 eggs, boiled & mashed
- 100 gms. panner, mashed
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. garam masala powder
- 1/2 tsp. chaat masala
- 2-3 tbsp. roasted chickpea flour
- 1 tsp. flax seed
- 1 small onion, chopped
- 1/2" ginger, grated
- 1-2 green chilies, chopped
- 1/2 cup coriander-mint leaves, chopped
- 1/2 cup roasted chickpea flour for coating
- 3-4 tbsp. oil
In a bowl, combine all the above mentioned ingredients (except last two ingredients) and refrigerate for 10 minutes.
Divide into equal portions and shape them into round tikkis. Coat with the roasted chick pea flour and refrigerate again for 10 minutes.
Heat oil in a tawa and shallow fry them on both sides till light golden in colour. Drain on a kitchen towel.
Serve them hot as an appetizer with any chutney of your choice or tomato ketchup.
This Mughlai dish is a great party recipe and a connoisseurs delight. It is a very popular dish served in many restaurants and is apt for any special occasion. Nargisi Kofta calls for boiled eggs that are wrapped with lamb mince, deep fried and cooked in a tomato-yoghurt based gravy. It is then served with rice or any Indian flat bread as a main course.
But they can also be enjoyed as an appetizer along with sauce or green chutney. It is also a great party recipe and almost resembles scotch eggs, but with a difference in the use of spices. It is definitely a must try recipe. So do give it a try by following a step by step pictorial recipe and enjoy this visually appealing and yummy starter.
- 2 cups mutton mince, washed & drained
- 1 tsp. ginger-garlic paste
- 2 tbsp. fried onion
- 1-2 green chilies, finely chopped
- handful of coriander-mint leaves, chopped
- 2 tbsp. oats powder
- 2 tbsp. roasted chickpea flour
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1 tsp. chili powder
- 1/2 tsp. garam masala powder
- 1/2 of a beaten egg
- 1 tbsp. ghee
- 2 boiled eggs, peeled
- remaining beaten egg
- oil to deep fry
In a bowl, mix all the above mentioned ingredients starting from mutton keema to ghee. Blend in the food processor till well combined.
Transfer to a plate and divide into three portions. Take each portion and give a flat round shape. Place one egg in the centre and bring the edges together to cover it completely.
Similarly make the remaining koftas and keep aside. Dip each of them in the remaining beaten egg and deep fry them to a golden colour.
Drain on a kitchen towel and serve them hot as an appetizer with sauce / green chutney.
Mix all ingredients starting from chicken keema to ghee. Blend in the
food processor till well combined.
Divide into three portions. Take each portion & give a flat round shape.
Place one egg in the centre & bring edges together to cover it.
Dip them in remaining beaten egg & deep fry them to a golden colour.
Serve them hot as an appetizer with sauce / green chutney.
This is my 1400th recipe from my blog. I would like to take this opportunity to thank each and everyone for your support and well wishes, without which it would not have been possible. It was truly an amazing four year culinary journey.
So coming back to the recipe. This spicy and tangy Chicken 65 is a great party appetizer. It is a yummy Hyderabadi snack recipe that has many variations. Whatever be the reason, these deep fried fritters are simply awesome and a must try recipe. So you know now what to dish out in your next in-house / kitty party. Do check out an easy step by step pictorial recipe to prepare it.
The main ingredient is the red chili powder which can be adjusted according to individual preference. So let's learn how to make this extremely popular restaurant style snack in the comfort of your home by checking for a step by step pictorial recipe to prepare it.
Marination -
- 2 chicken breast, cut into bite size pieces
- salt to taste
- 1/2 tsp. turmeric powder
- 1-2 tbsp. red chili powder
- 1 tbsp. rice flour
- 2-3 tbsp. corn flour
- 1 tsp. ginger-garlic paste
- 1 tsp. tomato paste
- 1 tbsp. oil
- 1 tbsp. lime juice
- 1 egg
- 1/2 tsp. garam masala powder
- 1 tsp. coriander-cumin powder
Stir Fry -
- oil to deep fry
- 1 sprig curry leaves
- 2-3 green chilies, slit
- 1 tbsp. garlic, chopped
- 2-3 drops of red food colour (opt)
- 1 tsp. red chili powder (opt)
- 1 tsp. coriander leaves, chopped
- lime wedges to serve
Marinate the chicken with all the other ingredients mentioned under marination overnight.
Heat oil in a pan and deep fry them in batches till golden on colour. Drain and keep aside.
Heat 1 tbsp. oil and stir fry the garlic till it changes colour. Add the curry leaves, green chilies, red chili powder and food colour.
Give it a stir and add the fried chicken pieces and some water. Mix well and stir fry for a minute and switch off the flame.
Garnish with coriander leaves and serve as an appetizer with lime wedges.
Marinate chicken with all the other ingredients overnight.
Heat oil & deep fry them till golden on colour. Drain & keep aside.
Heat 1 tbsp. oil & stir fry the garlic till it changes colour.
Add curry leaves, green chilies, red chili powder & food colour.
Add fried chicken pieces & some water. Stir fry for a minute.
Garnish with coriander leaves & serve with lime wedges as an appetizer .
This is an authentic Malaysian style Chicken Satay that has obviously many variations. Preparing this absolutely delicious appetizer brought back a string of memories associated with this particular dish. I vividly remember to have enjoyed Chicken Satay in the numerous food courts in Singapore during my sojourn a couple of years back.
Very simple and an easy recipe, it can be served as an appetizer in any in-house party. It can be either pan grilled or oven grilled to perfection. Served with Peanut Sauce, it is an amazing treat to be relished. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.
- 3-4 chicken breasts, cut into strips
- 1-2 lemon grass (only the white portions)
- 1" galangal, sliced (ginger can be used as a substitute)
- 4-5 garlic cloves
- 5-6 fresh red chilies
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tbsp. oil
- few wooden skewers, soaked in water for an hour
- oil to shallow fry
- lime wedges, fresh chilies and chopped coriander to garnish
Grind together lemongrass, galangal, garlic, red chilies along with some water into a fine paste. To it add all the dry spices and 1 tbsp. oil.
Marinate the chicken strips with this marinade, preferably overnight. Grease the skewers and thread the chicken strips in them.
Pan fry them by adding some oil till it is well fried on all sides. Alternatively, they can be grilled for 25-30 minutes by basting with the leftover marinade midway.
Grill the prepared satay on open fire to get a Smokey effect. Serve along with peanut sauce, onion roundels, lime wedges, fresh chilies and coriander leaves.
Grind lemongrass, galangal, garlic, red chilies with some water to a fine paste.
To it add all dry spices & 1 tbsp. oil.
Cut chicken breast into thin strips.
Marinate chicken strips with this marinade, preferably overnight.
Grease skewers & thread chicken strips in them.
Pan fry them by adding some oil till well fried on all sides.
Grill prepared satay on open fire to get a Smokey effect.
They can also be grilled for 25-30 min. in an oven by basting with leftover marinade.
Serve with peanut sauce, onion roundels, lime wedges, fresh chilies
and coriander leaves.
Chicken Satay Sauce......
- 1-2 lemongrass, chopped (only the white portions)
- 1 onion, chopped
- 3-4 garlic cloves
- 1" galangal, sliced (ginger can be used as a substitute)
- 6-7 dry red chilies
- 1 cup roasted peanuts, powdered
- salt to taste
- 1 tsp. tamarind paste
- 1-2 tsp. sugar
- 2 tbsp. oil
Blend together lemongrass, garlic, galangal and red chilies along with some water into a paste.
Heat oil in a pan and sauté the onion till light brown. Now add the ground paste and fry on a medium flame till the oil separates.
Add the peanuts, salt, sugar, tamarind paste and a cup water. Mix everything well and simmer till it thickens slightly and the oil separates. Serve along with chicken satay.
All the fish lovers out there, here is an absolutely easy and an equally delicious grilled fish. I used a very simple marinade. Just some red chilies, garlic, lime juice, sugar and some dry spices. They can be served as appetizers before any meal.
If had with some salad as an accompaniment, serves as a complete meal in itself. It is a great alternative to any fried fish. In this recipe, I have used Koi (Climbing Perch) fish. But you can go in for any other variety with the same marinade.
- 2 Koi (Climbing Perch) fish, cleaned
- 8-10 kashmiri red chilies
- 3-4 garlic cloves
- salt to taste
- 1/2 tsp. garam masala powder
- pinch of nutmeg powder
- 2 tsp. lime juice
- 1 tsp. sugar
- 2 tsp. oil
Soak the chilies in water for half an hour. Grind along with the garlic and little water into a paste. Add rest of the ingredients and mix well.
Marinate the fish with a pinch of salt and 1 tsp. lime juice for 10 minutes. Then smear the ground paste liberally on the fish and refrigerate for 15-20 minutes.
Grill for 25-30 minutes by basting with the remaining marinate halfway through. Serve with onion rings, sliced tomato, lime, green chilies and coriander leaves.
