Egg Paneer Tikki / Cutlet / Patty

          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.

Grilled Podi (Gunpowder) Chicken

          Made these yummy grilled chicken with a difference. I marinated with some Andhra special spices (Nalla Karam Podi & Kura Karam Podi). You can substitute it with kashmiri red chili powder and any idli podi (gunpowder). 

           These can be served as great party appetizers and relished with some tongue tingling green chutney / garlic chutney and a drizzle of some lemon juice for that extra tang. 

           You may have these small bites as a light meal along with some salad / soup or as a wrap for your evening snack. Pack them for a lunch box meal if you wish. Options are aplenty. Choice is yours. 

• 500 gms. boneless chicken
• salt to taste
• pinch of turmeric powder
• 1 tbsp. Andhra special Kura Karam Podi (use Kashmiri red chili powder instead)
• 1 tbsp. Andhra special Nalla karam Podi (use idli podi instead)
• 1 tsp. garlic paste
• 1 sprig curry leaves, chopped
• 1 tbsp. oil
• 1 tbsp. lime juice
• extra podi to garnish
• extra oil to baste while grilling 

          Marinate the chicken with all the mentioned ingredients overnight. 

          Grill on both sides for 25-30 minutes. Baste with some oil midway. 

         Transfer to a serving plate and serve with onion rings, green chilies, lemon wedges and a sprinkle of some idli podi.

Muthi Kebab (Fist Shape Mutton Mince Kebabs)

          This is a great party appetizer which can be prepared in advance and refrigerated. It is made with mutton mince and other flavouring agents. Very simple  and an easy snack recipe, they are deep fried at the time of serving and relished with tomato ketchup, kasundi (mustard sauce) or green chutney. 

          

          You may also serve these yummy kebas as a light meal with salad or soup. The name Muthi comes from the fact that these kebabs are given a rugged fist shape and not any neat round / oval shape. you may also have these kebabs in tortilla / chapatti as rolls or made into a gravy to be had with rice or any Indian bread. So check out the step by step pictorial recipe to prepare it.

• 250 gms. mutton mince, completely drained
• 2-3 tbsp. roasted chickpea flour
• 1 tsp. ginger-garlic paste
• 1 tsp. raw papaya paste
• 1-2 green chilies, chopped
• 1 tsp. lime juice
• 2-3 tbsp. fried onions, crushed
• 1 tsp. white sesame seeds
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/4 tsp. cardamom powder
• 2-3 tbsp. coriander leaves, chopped
• 2-3 tbsp. mint leaves, chopped
• oil to deep fry

          In a large bowl, mix all the mentioned ingredients (except oil). Marinate for 2-3 hours or preferably overnight.

          Take a small portion of the mince mix in your palm and squeeze to give a fist shape, called muthi. The size of the kebab may differ. I kept mine small - a mini version. Make similar muthi kebabs and keep aside.

          Heat oil in a pan and deep fry them in batches to golden in colour. Drain on a kitchen towel.

          Serve as a party appetizer with tomato ketchup, kasundi (mustard sauce) or green chutney. You may also serve these yummy kebabs as a light meal with salad or soup.

                 Take a small portion of mince mix in your palm & squeeze to give a fist shape, 
                 called muthi. Make similar muthi kebabs & keep aside.

                           Heat oil in a pan & deep fry them in batches to golden in colour.

                                        Drain on a kitchen towel.

                    Serve as a party appetizer with tomato ketchup, kasundi (mustard sauce)

                    or green chutney. 

                    You may also serve these yummy kebabs as a light meal with salad or soup.

Potato Cabbage Tikki (Patties / Cutlets)

           Here are some appetizing Tikkis made with cabbage and potatoes for your evening tea-time snack. Give a twist to your usual Aloo Tikkis by adding some finely sliced cabbage, roasted chickpea flour, some spices and roasted and coarsely powdered peanuts to give a slight crunch to this delicious and nutritious snack.

          For more variations, stuff these Tikkis in parathas along with some sliced onion, ketchup and lettuce to make into rolls. They are not only filling but can be packed as lunch box meals too. Similarly they can be made into sandwiches by stuffing them in between two slices of bread with a generous amount of chutney as a spread.

• 2 medium potatoes, boiled & mashed
• 1 cup cabbage, finely sliced
• 2 tbsp. roasted chickpea flour
• 1 tbsp. roasted peanuts, coarsely powdered
• 1 onion, sliced
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. garam masala powder
• 1/2 tsp. amchur powder
• 1 tbsp. kasuri methi (dry fenugreek leaves), crushed
• 2 tbsp. coriander leaves, chopped
• oil to shallow fry

          Steam the cabbage slightly and combine with the other mentioned ingredients (except oil) and knead into a dough.

          Make small round sized Tikkis (Patties) out of it and flatten them slightly. Refrigerate for an hour.

           Heat oil in a tawa / pan and shallow fry them in batches till golden brown on both sides. Serve them hot with any chutney or sauce.