Indian Starter Recipes - Surati Patties

Serves: 6-8

Ingredients :

500 g (1.1 lb) Potatoes, boiled, mashed till smooth
Salt to taste
2 tbsp (20 g) Refined flour (maida)
For the filling, mix well together:
1 cup (100 g) 3 1/2 oz Coconut (nariyal), fresh, grated
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), finely chopped
2 Green chillies, finely chopped
2 tsp (6 g) Garlic (lasan), chopped (optional)
1 tbsp (15 g) Cashew nuts (kaju), chopped
1 tbsp (10 g) Raisins (kishmish)
1 tbsp (20 g) Sugar
Salt to taste
Vegetable oil for deep-frying

Method :

1. Add salt and flour to the potatoes. Knead into a soft dough.

2. Grease your palms, take a small amount of the potato mixture and shape into a flat, round cake.

3. Put about 2 tsp of the filling in the centre, roll into a round ball, ensuring that the filling stays in. Flatten into a small, round cake. Similarly, prepare the other cakes.

4. Heat the oil in a wok (kadhai); deep-fry the cakes on high heat till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.

5. Serve with Coriander chutney

Indian Starter Recipes - Skewered Egg and Potato Rolls (Baida Kebab)

Serves: 4

Ingredients :

10 Eggs, hard-boiled, grated
200 g (7 oz) Potatoes, boiled, mashed
1 tsp (2 g) Garam masala
1 tsp (2 g) Chaat masala
1/2 cup (60 g) 2 oz Breadcrumbs
1 1/2 tsp (6 g) Salt
1 tsp (2 g) Red chilli powder
2 tsp (12 g) inger (adrak), chopped
1 tsp Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (40 g) Butter for basting

Method :

1. Mix together the eggs, potatoes, garam masala, chaat masala, breadcrumbs, salt, red chilli powder, ginger, preen chillies, green coriander, and raw egg.

2. Divide this mixture into 5 equal portions

3. Wrap each portion along the length of the skewers with wet hands leaving a 2 cm gap between each. Roast for 5 - 10 minutes.

4. Remove and baste with butter. Roast further for 3 - 5 minutes or until cooked.

5. Remove from skewers and serve hot with mint chutney.

Indian Starter Recipes - Sago Patties — South Indian Style

Ingredients :

1/2 cup (100 g) 3 1/2 oz Sago (sabu dana)
1/2 cup (100 ml) 3 1/2 fl oz Buttermilk (matha)
1/2 cup (50 g) 1 3/4 oz Gram flour (besan)
1 tsp (2 g) Red chilli powder
a pinch Asafoetida (hing)
2 Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp (5 g) Ghee
Salt to taste
Vegetable oil for frying

Method :

1. Soak the sago in buttermilk for 30 minutes.

2. Add all the ingredients (except oil) to the soaked sago. Season with salt and add enough water to make a stiff batter.

3. Divide the sago batter into equal portions and shape each portion into round patties.

4. Heat the oil in a wok (kadhai); add a few patties at a time and deep-fry for 15-20 minutes or till golden brown. Remove with a slotted spoon, and drain on absorbent kitchen towels.

5. Serve hot with coconut chutney

Indian Starter Recipes - Morel Mushroom Cutlets

Ingredients :

150 g (5 oz) Morel mushrooms (guchhi), chopped
3 Potatoes, boiled, peeled
50 g (1 3/4 oz) Green peas (hara matar), boiled
3 Onions, medium-sized, finely chopped
3 Green chillies, finely chopped
1 tsp (6 g) Ginger (adrak), finely chopped
1 tbsp (4 g) Coconut (nariyal), grated
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 g) 1 oz Breadcrumbs
1 cup (100 g) 3 1/2 oz Gram flour (besan)
a pinch Salt

Method :

1. Mix the first eleven ingredients together in a bowl, adding the breadcrumbs last.

2. In a large bowl, make a thick, smooth batter with gram flour, salt and a little water.

3. Divide and shape the mushroom mixture into flat, round lemon-sized cutlets.

4. Heat the oil in a frying pan till smoking; dip each cutlet in the gram flour batter and fry till evenly crisp and golden brown. Remove and drain on absorbent kitchen towels.

5. Serve hot with mint chutney.

Indian Non-Vegetarian Starter Recipes - Chicken Chips

Ingredients:

2 cups boneless chicken
salt and pepper to taste
1/2 cup corn flour
1 cup sooji
oil for frying

Method:

1. Shred the chicken into small bitable pieces. Apply salt, pepper and a little vinegar.

2. Leave it aside for 15 minutes.
3. Cook till done without adding water.
4. Add a cup of water to the corn flour and make into a thin batter.
5. Dip the chicken pieces in the batter and roll over in the sooji.
6. Deep fry and drain on a tissue or a kitchen towel.

Note:

This dish can also be made from the leftover chicken from the frys and grilled ones.
The only point is that it should be dry.

Indian Starter Recipes - Spinach Vadai

Ingredients :

Moong dhall 2 cups
Channa dhall 1 cup
Rice 1/2 cup
Spinach 1 bunch finely chopped
Ginger a small piece
grated Green Chilles 3-4
Hing a small pinch
Salt 1 t.spoon
Cooking Oil for frying

Method :

1. Soak the dhalls for 1 hour in water.
2. Grind ginger, green chilles, hing, salt and the soaked dhall coarsely.
3. Add chopped spinach and makes small balls and deep fry in oil.

Indian Starter Recipes - Gobi Manchurian

Ingredients :

1 small Cauliflower, cut into flowerets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot find green onions, you can substitute with white, ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta (wheat flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce

Method :

1. In a large bowl,combine the chapati atta , rice flour, 1/2 cup cornflour,baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tablespoon green chilli paste. Mix well with water, till you get the consistency of thin batter.

2. Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.

3. In a open pan, add some oil and when it smokes add the remaining garlic and ginger paste. The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent.

4. Now add the chopped garlic and green chilli paste and fry for a minute.

5. Add the soy souce and stir for a minute.

6. Bring down the heat and then add the cornflour-water paste and the red coloring. The mixture will start to thicken......keep on stirring on low heat and when the mixture turns thick enough, add the chopped corainder leaves and stir for 20 seconds. The leaves should not lose thier color.

7. Take this mixture from the heat and pour it onto the fried caulilower. If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage. But this will turn the cauliflower soggy..It all depends on how you like to eat the Cauliflower manchurian...soft or crispy...

Indian Starter Recipes - Tandoori King Prawns

We always buy frozen uncooked prawns still in their shells for this mouth-watering starter. Ready cooked prawns are not suitable.

Preparation and cooking time: 15 minutes.
Serves four.

Ingredients :

16 king prawns
1 cup tandoori marinade

Tandoori marinade ingredients:

2 cups plain yoghurt
2 green chillies
2 teaspoon grated green ginger
3 cloves garlic
1½ teaspoon salt
1 teaspoon red chilli powder
1 teaspoon black cummin
1½ teaspoon garam masala
2 teaspoon vinegar
2 tablespoon cooking oil
½ teaspoon red food colouring
½ teaspoon yellow food colouring

Method for Tandoori Marinade :

1. Combine the yoghurt, green chillies, ginger, and garlic in a blender until smooth.
2. Empty into a bowl and add all the remaining ingredients. Beat the mixture until glossy.


Method for Tandoori King Prawn :

1. Remove shells and beards from the prawns, wash and drain.

2. In a bowl, mix together the prawns and the marinade making sure that the prawns are well coated. (There is no need to marinate these for long and in fact they should not be left for longer than a few minutes.)

3. Preheat your oven to the maximum temperate.

4. Remove prawns from the marinade shaking off excess, and place on a rack in a shallow baking tray.

5. Bake near the top of the oven for 7-8 minutes.

6. Serve, sizzling on a sizzler dish if liked, with green salad, lemon slices, and yoghurt mint sauce).

Note. : Instead of baking, the prawns may be grilled under a very hot grill for about five minutes, turning once. Allow appropriately increased quantities if you wish to serve tandoori prawns as a main course dish.

Indian Starter Recipes - Seekh Kebabs

These are made from lean minced that is put through the mincer twice. The meat must be lean to give the correct flavour and texture. Mincing twice enhances the binding together of the meat.

Preparation and cooking time: 30 minutes.

Serves four.

Ingredients :

1 egg
1 tablespoon chopped onion
1 tablespoon chipped green capsicum
2 green chillies
2 teaspoon fresh ginger grated
3 cloves garlic
½ lb lean minced lamb, minced twice
1 teaspoon salt
1 teaspoon garam masala
pinch red chilli powder
1 tablespoon finely chopped green coriander
1 teaspoon red food colouring

Method :

1. Blend the egg, onion, capsicum, chillies, ginger, and garlic in an electric blender until smooth.

2. Pour into a bowl and add all the remaining ingredients and mix thoroughly.

3. Preheat oven to maximum temperature.

4. Divide mixture into eight equal parts, and using floured hands, form into sausage shapes about four inches in length.

5. Place these on a rack in shallow baking tray and cook near the top of the oven for about 10-12 minutes.

6. Serve sizzling if liked, with a green salad, lemon wedges, and yoghurt mint sauce.

Indian Starter Recipes - Spicy Potatoes Cake

Chatpata Aloo Cake (Spicy Potatoes Cake)

Ingredients:

1/2 kg Boiled and mashed aloo
1 tsp Lemon Juice
1 Green Chilli
Salt to taste

Filing 1:
1 cup Sprouted and boiled Moong Beans and Chickpeas
Salt, Corriander and Chat Masala
Mix well all the above ingredients

Filing 2:
2 cup boiled mixed vegetables ( carrot, beans, peas)
1 tsp lemon juice
Salt and red chillies to taste
Mix well all the bove ingredients

Instructions:

1. Mix boiled and mashed potatoes well with salt, green chilli and lemon.

2. Prepare 3 base of any shape.

3. Place filing 1 over one of the prepared base and cover it with the 2nd base.

4. Then place filing no 2 over the 2nd base and cover it with 3rd base.

5. Garnish with yoghurt, tamrind sause and green corriander sause.

6. Finally garnish with fresh corriander and cut the potatoes cake into the pieces and Serve.