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Kola Urundai with Chicken

Kola Urundai with Chicken

Kola urundai is largely popular in the western part of Tamilnadu also known as “Kongunadu”. The recipes from here are exotic and quite extensive. Their recipes have a unique taste with the use of coconut in almost most of their dishes.

Non vegetarians would have surely heard about this one, especially the people from south. These are basically balls made with mutton/lamb mince, spiced and deep-fried. The kola urundais are soft and have a crisp outer layer. They can be either served as starters or added to a kuzhambu and made into a gravy.

Here I have used chicken mince to make the kola urundais.

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Ingredients:

Chicken mince                                                                                 –              250 gms

Onions (diced)                                                                                  –              2 nos

Ginger-garlic paste                                                                           –              1 tsp

Roasted channa dhal (pottu kadalai- powdered)                                   –              ¼ cup

Green chillies (chopped finely)                                                           –              3 nos

Curry leaves                                                                                     –              1 sprig

Turmeric powder                                                                               –              ¼ tsp

Red chilli powder                                                                              –              1 tsp

Egg (beaten)                                                                                    –             1 no

Saunf                                                                                              –              1 tsp

Cloves                                                                                             –              3-4 nos

Cinnamon stick                                                                                –              1” piece

Peppercorn                                                                                       –              1 tsp

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Method:

Wash the chicken mince and keep ready.

In a medium pan, add a teaspoon of oil and saute the saunf, cloves, cinnamon stick and peppercorn. Sauté them till a nice aroma arises.

Now, add the diced onions and sauté till it changes colour.

Add the ginger-garlic paste and sauté further till the raw smell goes.

Add the chopped green chillies and curry leaves and sauté for 2-3 minutes.

Finally add the chicken mince and sauté on a low heat.

Sauté the chicken, add turmeric powder, red chilli powder and mix well with the other ingredients.

Cook the chicken till all the water has evaporated and the chicken has changed color.

Remove from heat and allow it to cool.

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Put all the cooled ingredients  into a blender. Season with salt and add the roasted channa dhal powder and beaten egg. Pulse without adding any water.

The mixture should be a smooth texture.

Make small balls of this mixture and deep fry in oil.

Remove the kola urundais when they turn a uniform brown on all sides.

Drain on absorbent paper and serve hot.

ENJOY!!!

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Posted by on November 3, 2014 in Appetisers, Chicken, Non_Vegetarian Dishes

 

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Vegetable Patties

Vegetable Patties

It was such a long and relaxing weekend here for us in Dubai.

Food is never complete without making non-vegetarian at home, during the holidays.

Yes… we did have our festival,

Yes… we did pray, but why deprive the man and the kids of something they love…

So, except for one single day, made non-vegetarian every other day with desserts for them.

But poor me being the vegetarian(just this month), would’nt have survived if not for my vegetable patties. They were made for the kids earlier and frozen. They were a life saver, especially since I had guests and they were vegetarian too…

So here’s my way of making the vegetable patties..

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Ingredients:

Potatoes (boiled and mashed)                                                                –              2 nos

Mixed vegetables (boiled and mashed)                                                    –              1 cup

(I used carrots, peas, cauliflower)

Onion (diced)                                                                                         –              1 no

Green chillies(diced)                                                                               –              1 no

Cilantro (chopped finely)                                                                          –              ¼ cup

Chat masala                                                                                           –              1 tsp

Garam masala                                                                                        –              ½ tsp

Bread crumbs/ Panko                                                                              –              1 cup

Cornflour                                                                                                –              1 tbsp

Salt to taste

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Method:

In a small pan, heat a teaspoon of oil and add the onions and sauté.

Add the green chillies and sauté till the onions have changed color to a slight pink. Keep aside to cool.

Make sure all the vegetables are cooked well and mashed before making the cutlets/ patties.

In a large bowl, mix all the mashed vegetable together.

Season with salt, chat masala and the garam masala and add a tablespoon or two of bread crumbs to it.

Now, add the sautéed onions and chopped cilantro to it, mix well.

Make smalls balls with the vegetables and slightly flatten them to discs.

Shape all the vegetable to discs and keep aside.

Make a slurry with the corn-flour and keep ready.

Dip the vegetable cutlets into the corn-flour slurry and then into the Panko crumbs/ bread crumbs. Make sure to coat the entire cutlet with the corn-flour and crumbs for a crispy coating.

Repeat the same process for the remaining cutlets and keep aside.

(The cutlets can be frozen at this stage and can be used whenever you like.)

Heat a shallow pan with oil and when the oil’s hot fry the cutlets on medium heat till both the sides are golden brown in color. Drain on absorbent paper.

Enjoy your cutlets/ patties hot with ketchup or chutney.

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Posted by on October 7, 2014 in Appetisers, Snack Time, Vegetarian Dishes

 

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Vegetable Wonton Soup

Vegetable Wonton Soup

Everybody loves Chinese food…

Especially the momos and wontons…

We prefer ordering them than making them at home. Maybe because they don’t taste the same when made at home or the effort of cutting the vegetables are too much.

But, trust me when I say this…these wontons are easy to make and taste the same or even better.

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Ingredients:

For the wontons:

All purpose Flour                                                                                 –              1  cups

Oil                                                                                                      –              2 tbsps

Salt to taste

For the soup:

Carrots, celery, onions (chopped)                                                          –              1 ½ cups

Ginger                                                                                                 –              2 tbsps

Water                                                                                                 –              3 cups

Salt to taste

For the vegetable filling:

Carrots (diced)                                                                                     –              ½ cup

Red cabbage (chopped finely)                                                               –              ½ cup

Mushrooms (diced)                                                                              –              ¼ cup

Ginger (diced)                                                                                      –              2 tbsps

Spring onions (chopped finely)                                                               –              1 cup

Soya sauce                                                                                         –              1-2 tbsps

Green chilli sauce                                                                                 –              1 tbsp

Salt to taste

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Method:

For making the wonton wrappers:

Combine the flour, oil and salt and knead together to form a soft dough.

Divide the dough into small balls and roll out the dough as thin as you can.

Once they are rolled out thin, using a knife/ pizza cutter, trim the edges to form a square about 2” in length. Keep aside.

Repeat the process for the remaining dough.

For making the filling:

In a large bowl, take all the finely chopped vegetables and mix them together.

Add the soya sauce, green chilli sauce, salt and pepper and combine well.

Keep aside.

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For assembling the wonton:

Take a single wonton sheet already prepared and place a small portion about ½ tbsp of the vegetable mixture in the centre of the wonton sheet.

Fold the wonton sheet diagonally to form a triangle.

Using water gently wet the corners of the sheet and press gently but firmly to seal the edges.

Holding the centre of the long side of the triangle, bring the other two corners together and seal using water again. Keep aside.

Make the remaining wontons the similar way and keep aside.

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To make the soup:

In a large vessel, boil 2-3 cups of water. Add cut carrots, celery, chopped onions, ginger and bring them to a boil. Reduce the heat and keep boiling for another 10 minutes.

Strain the stock and use.

Bring the strained stock again to a boil and add the wontons. Bring it to a boil.

The wontons will cook in 4-5 minutes.

Season with salt and pepper.

Serve the wontons soup with carrot, cucumber and ginger juliennes.

Serve hot.

Enjoy!!!

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Note:

You can also use ready-made wonton sheets, they have eggs in them.

Making fresh vegetable stock is important.

 
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Posted by on October 2, 2014 in Appetisers, Soups

 

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Leek and Mushroom Soup

Leek and Mushroom Soup

We have never made any soup on this blog, have we?

So for those of you who like eating light and healthy, here we go…

The leek and mushroom soup, it as tasty as any soup can get. The leeks give the soup such a wonderful flavor along with the mushrooms and the garlic. The addition of the milk/ cream just gives the creaminess to soup, but we can do without it too.

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Ingredients

Leeks (sliced)                                                                        –              1 whole leek

Mushrooms                                                                           –              250 gms

Garlic                                                                                    –              2 pearls

Onion                                                                                    –              1 no

Stock (chicken or vegetable)                                                   –              3-4 cups

Milk/ cream                                                                           –              ¼ cup

Any herb                                                                               –              1 tbsp

Salt to taste

Olive oil

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Method:

Slit the leek lengthwise and wash them thoroughly. Then, slice them thin. Keep aside.

Clean the mushroom and slice them thin. You could use any mushroom you like or use assorted mushrooms.

Heat oil in a pan and add the sliced onions and leeks. Cook the leeks till they are tender.

Add  the chopped garlic and sauté for a few minutes.

Now, add the mushrooms and cook them. The mushrooms have to become soft and cooked.

Pour in the chicken/ vegetable stock and bring it to a boil.

Once it begins to boil, reduce the heat and simmer on low heat for 15 minutes.

Remove from heat and add the milk/cream.

Season with salt and pepper.

Now, using an immersion blender, blend the soup until smooth.

Serve hot garnished with the herbs and sautéed mushroom.

Enjoy!!!

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Note:

Adding milk/ cream is optional.

If you still want the creaminess without adding milk/ cream, you could sauté a few florets of cauliflower/ potato and cook them along with the mushrooms and blend them later.

 
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Posted by on September 24, 2014 in Appetisers, Soups

 

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Potato Croquettes with Cheese

Potato Croquettes with Cheese

Who can resist hot melted cheese while biting into a crisp outer later of potato and a soft melt in your mouth inner. The very thought of this makes my mouth water..

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Agreed this is not a very healthy dish. But who makes them everyday???

For the once in a while party appetizer at home or for a kids get together it is a sure pleaser. The best thing about this is that we can make it ahead and freeze them for use later. I make these with my very Indian ingredients like roasted jeera and cilantro. You have to indulge in these croquettes with the mint chutney and it’s a must to have it hot for the cheese to melt and you’ll have fun pulling the cheese strings.

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Ingredients:

Potatoes (boiled and mashed)                                                      –              3-4 nos

Mozarella Cheeze (cubed)                                                           –              1 cup

Onions (diced)                                                                            –              1 no

Fresh red/ green chilli (de-seeded and diced finely)                         –              1 no

Cilantro (chopped finely)                                                                –              ¼ cup

Chat masala                                                                                –              1 tsp

Roasted jeera powder                                                                    –              1 tsp

Bread crumbs                                                                               –              4 tbsps and more for coating

Egg(optional)                                                                                 –              1 no

Cornflour                                                                                       –              for coating

Salt to taste

Oil for frying

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Method:

Boil and mash the potatoes well. There should be in lumps in the potatoes.

Dice the onions finely, add them to the potatoes.

De-seed the red/ green chilli and chop it finely. Add this to the potato.

Add the finely chopped cilantro leaves to the mixture.

Add the 2-3 tbsps of bread crumbs, chat masala, jeera powder and season with salt.

Mix all these well using your hands.

Check the seasoning and texture, adjust accordingly.

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Cut the mozzarella into ½ “cubes and keep ready.

Make small balls with the potato mixture and flatten it in the centre.

Keep a cube of cheese in the centre and close, making a ball.

Roll well to cover all sides so that the cheese does not ooze while frying.

Now, make all the balls and keep ready for coating.

Now in 3 bowls, have cornflour, beaten egg(optional) and bread crumbs ready.

(Now, if you don’t want to use the egg, make a slurry with cornflour)

Dip the potato croquette in the cornflour coating all sides, dust the excess.

Now, put the cornflour dusted ball in the egg mixture. Coat on all sides, remove and roll it over the bread crumbs. Make sure to coat the croquettes evenly.

Do the same for all the croquettes and keep ready.

Heat oil in a deep pan for frying.

Add the croquettes 2-3 at a time and deep fry.

Drain on absorbent paper.

Serve hot with mint chutney or tomato ketchup.

Enjoy!!!

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Note:

You can make these croquettes and freeze them for use later.

In case you do not want to use eggs, make a slurry with cornflour and dip it in the slurry and roll over bread crumbs.

 
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Posted by on August 14, 2014 in Appetisers

 

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