Chicken Popcorn with Panch Phoron flavour

 

           Looking for some easy to make chicken appetizers for your special party? Then here you are - yummy chicken popcorn in a fusion style. I skipped the mandatory spices and instead added some panch phoron (Bengali five spice) powder and then coated with dry roasted oats. 

          It is absolutely simple and can be dished out in a jiffy. Enjoy them with green chutney, tomato sauce and a sprinkle of some chaat masala. They can also be had as a side dish with dal-chawal or as a tea-time snack too. So check out the step by step pictorial recipe to prepare these crisp bite-sized delicacy.

             For the panch phoron powder - dry roast 1 tsp. each of mustard seeds, nigella seeds, cumin seeds, fennel seeds and 1/2 tsp. of fenugreek seeds. Cool and grind into a fine powder. Store the remaining in an air-tight container for later use. 

               So satisfy your cravings with these irresistible homemade chicken popcorn, obviously with some twist. They are a great party recipe and will be loved by one and all, especially will be a great hit with the kids.

• 400-500 gms. boneless chicken cubes
• salt to taste
• 1 egg
• 1 tsp. ginger-garlic paste
• 1 tbsp. rice flour
• 1 tbsp. red chili powder
• 1 tbsp. panch phoron powder
• 1/2 tsp. turmeric powder
• 1 tsp. amchur powder
• 1 tbsp. coriander leaves, chopped
• 2 cups oats dry roasted + a pinch of salt
• 2 cups oil to deep fry 

            In a bowl, mix together all the above mentioned ingredients (except oats & oil). Keep aside to marinate for 2-3 hours or overnight in the fridge. 

          Then coat them in the oat mix and refrigerate for 30 minutes.

           Heat oil in a pan / kadai and deep fry the chicken popcorn in batches till light golden in color. Drain on a kitchen towel.

          Serve as appetizers with tomato sauce, green chutney and a sprinkle of some chaat masala. 

                     Mix all the above mentioned ingredients (except oats & oil). Keep aside

                     to marinate for 2-3 hours. 

                                 Coat them in the oat mix.

                                  Refrigerate for 30 minutes.

                    Heat oil in a pan & deep fry the chicken popcorn till light golden colour. 

                                  Drain on a kitchen towel.

                       Serve with tomato sauce, green chutney & a sprinkle of chaat masala. 

Crispy Grilled Pita / Khubz Chips

          These are nice crispy Pita / Khubz (Arabic Bread) Chips that are grilled to perfection. You can just have them plain or by sprinkling any seasoning of your choice. Both ways they are just perfect as an appetizer or as a tea time snack. 

          You can enjoy them with your favourite dips, hummus , chutney or salsa. They can also replace the papad and can be relished as an accompaniment with your sambar / rasam rice or dal-chawal, a la Indian style.

          I never had any idea that any leftover pita bread can be transformed into such yummy and crispy chips, unless I personally tried them. 

          So it is a perfect comfort snack that goes best with any dip, hummus, chutney or salsa. Any leftover chips can be added to your salad or soup for an interesting fusion food. 

        

           Grilling these pita bread is much simpler and easier than baking them. End result is here for you to see. 

          So if you are looking for some homemade crunchy chips, other than the store bought ones, then these pita bread chips are just perfect. 

          They are also so easy to prepare and completely hassle-free. Enjoy !!

• 3 leftover pita bread / khubz (Arabic Bread)
• 2 tbsp. olive oil
• hummus / dip / chutney / salsa to serve

           Cut each pita bread into 8 triangles. 

 

          Place them on a greased baking tray.

          Brush each triangle pieces with olive oil. 

          Grill for 4-5 minutes or till they turn crisp. 

          Serve as an appetizer or snack with hummus / any dip / chutney / salsa.

Chicken Pakora

           If you are looking for some easy and simple non-veg. party appetizers, then you can try these yummy chicken pakoras. It can be dished out in a jiffy if you have some boiled and shredded chicken. It can be mixed with other basic ingredients and deep fried to perfection. Enjoy with any chutney as a starter or as a tea-time snack. So check out the step by step pictorial recipe to prepare it. 

• 1 cup boneless chicken, boiled & shredded
• 2-3 tbsp. besan (gram flour)
• 1 onion, chopped
• 2 tbsp. oil
• 1" ginger, finely chopped
• 1-2 green chilies, chopped
• 2 tbsp. coriander roots, chopped
• 1 tbsp. coriander leaves, chopped
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. salt or to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1 tsp. garam masala powder
• 1/4 tsp. baking soda
• oil to deep fry

          In a bowl, mix together all the ingredients (except oil to deep fry). Add little water and knead into a dough.

          Form walnut size balls out of it and deep fry them in hot oil in batches till golden in color. 

          Drain on a kitchen towel and serve with any chutney as an appetizer or as a tea-time snack. 

                  Mix all ingredients (except oil to deep fry). Add little water & knead a dough.

                       Form walnut size balls out of it.

                        Deep fry them in hot oil in batches till golden in color. 

                        Drain on a kitchen towel.

                        Serve with any chutney as an appetizer or as a tea-time snack. 

Mushroom Pizza

          Pizza is obviously the most loved and the best comfort food of all. It is enjoyed by all generations alike. So let me share an easy and a yummy homemade mushroom pizza which has no yeast and is made of whole wheat flour. 

          It is prepared in two ways - in a pan and oven baked. So get going and dish out this amazing snack and enjoy with your loved ones. With one bite of it there will be many expressions. So check out the step by step pictorial recipe to prepare it.

Pizza Dough - (Makes 2)

• 1 cup whole wheat flour (atta)
• 1 tbsp. olive oil
• 2 tbsp. yoghurt
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• pinch of red chili flakes 
• pinch of oregano

Instant Pizza Sauce - 

• 1/2 cup bottled tomato sauce
• 1/4 tsp. red chili flakes
• 1/4 tsp. oregano
• 1 tbsp. oil
• 2 cloves garlic, grated
• 1 tbsp. fried onion

Garnishing - 

• 1 tbsp. oil
• 1 cup grated mozzarella cheese or as needed
• 2 pinches of oregano
• 2 pinches of red chili flakes
• 2 tbsp. fresh rosemary herbs
• 5-6 mushrooms, sliced

          Pizza Dough - In a bowl mix together all the ingredients and knead into a dough with required quantity of water. Cover and keep aside for 15-20 minutes.

          Instant Pizza Sauce - In a small bowl mix together all the mentioned ingredients and keep aside.

           Pan Pizza - Divide the dough into 2 portions. Roll out one portion into a round disc and pierce with a fork all over.

          Heat a pan and brush with some oil. Gently place the rolled out dough and cook, covered on a very low flame for 2-3 minutes.

          Take the pan off the flame and flip it over. Now spread the pizza sauce and top it up with cheese, sliced mushroom, rosemary, chili flakes, oregano and a drizzle of 1 tsp. oil.

          Cover and cook on a low flame for 3-4 minutes or till the cheese melts. Switch off the flame and transfer to a serving plate. Cut as desired and enjoy.

          Baked Pizza -  Roll out the other portion into a round disc and pierce with a fork all over.  Spread the pizza sauce, followed by cheese, sliced mushroom, rosemary, chili flakes, oregano and a drizzle of 1 tsp. oil.

          Bake in a preheated oven at 200 degrees C. for 15 minutes or till the cheese melts. Transfer to a serving plate, cut as desired and enjoy.

                     Pizza Dough - Mix all ingredients & knead a dough with some water. 
                     Cover & keep aside for 15-20 min.

                       Instant Pizza Sauce - In a small bowl mix together all the ingredients.

                        Roll out one portion into a round disc & pierce with a fork all over.

                       Heat pan & brush with some oil. Place rolled out dough & cook, covered 
                       on a very low flame for 2-3 minutes.

                       Take the pan off the flame & flip it over. Now spread the pizza sauce and

                       top it up with cheese, sliced mushroom, rosemary, chili flakes, oregano &

                       a drizzle of 1 tsp. oil.

                        Cover & cook on a low flame for 3-4 minutes or till the cheese melts. 

                        Switch off flame & transfer to a serving plate. Cut as desired & enjoy.

                        Alternatively, bake in preheated oven at 200 degrees C. for 15 minutes
                        or till cheese melts. 

                               Transfer to a serving plate, cut as desired and enjoy.

Potato Stuffed Bell Pepper / Capsicum Cutlet

          You must have had Potato Cutlet / Tikki innumerable times. Now try this Potato stuffed Bell Pepper Cutlet for something new. They are perfect as appetizers or as a tea-time / Party-time snack. Enjoy them with tomato ketchup or green chutney. So check out the step by step pictorial recipe to prepare it.
       

• 2 capsicums / bell peppers
• 4-5 boiled potatoes, mashed
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1 tbsp. crushed dried mint leaves
• 1 tsp. grated ginger
• 1-2 green chilies, chopped
• 2 eggs, well beaten with a pinch of salt
• oil to shallow fry
• tomato ketchup / green chutney to serve

          Cut off the top portion of the capsicums and make a hollow. Keep aside. In a small bowl keep the beaten egg ready.

           Mix together mashed potatoes, green chilies, ginger and all the dry spices. Now fill the potato mix into the capsicum and refrigerate for an hour. 

          Then gently and very carefully slice them. Dip each slice in the beaten egg and shallow fry them on both sides by drizzling some oil.

          Drain on a kitchen towel / tissue paper and serve with tomato ketchup or green chutney.





Note:
1. You can substitute egg with gram flour / plain flour batter
2. You can also substitute dried mint leaves with kasuri methi (dried fenugreek leaves) or fresh coriander / mint leaves. Happy cooking.....

                       Cut off the top portion of capsicums & make a hollow. Boil potatoes. 

                                Mix mashed potatoes, green chilies, ginger & all dry spices. 

                                Fill potato mix into the capsicum & refrigerate for an hour. 

                                 Then gently & very carefully slice them. 

                                Dip each slice in beaten egg. 

                                  Shallow fry them on both sides by drizzling some oil.

                                  Serve with tomato ketchup or green chutney.