Category Archives: Starters

Potato Paneer Balls – perfect starter!!!

I love starters. Specially tikkis and cutlets kind of starters. I made these for my kiddo last week with whatever was available at home that day. These turned out great. Crispy on the outside and soft and melting inside, these were an instant hit at home. Absolutely simple to make however super tasty and the best way to impress your guests too. The best part about this recipe is that these are not deep fried but done in an appe/paniyaram pan with very little oil. So, these are apt for health conscious people as well. Kids will love it too 🙂 Above all, these balls were the opening models to showcase the ramekin bowls that I got as a gift 😉 Lets move on to the recipe now!!

Serves: 4
Preparation Time: 20 mins
Cooking Time: 15 mins

Ingredients:
Potatoes – 3 big
Sweet Potato – 1 medium sized
Paneer – 125 gms
Coriander Powder – 1.5 tsp
Cumin Powder – 3/4 tsp
Chilli Powder – 1 tsp
Garam Masala – 3/4 tsp
Bread Crumbs or Powdered Rusk – as needed
Oil – as needed
Salt – to taste

Method:
1. Pressure cook potatoes and sweet potatoes for 4-5 whistles or until soft.
2. Once done, let the pressure settle down on its own. Peel the potatoes and sweet potato and mash well without lumps.
3. Add all the masalas, salt and grated paneer and mix well.
4. Make small balls out of the mixture and roll in bread crumbs or powdered rusk until they are coated well.
5. Heat an appe/paniyaram pan. Drizzle with little oil. Shallow fry these balls with 1/2 tsp of oil until they turn golden brown and crisp on all side.
6. Serve hot with ketchup or chutney of your choice.

Chilli Paneer… Delicious!!

If you are a mommy, am sure you try to cook keeping your kids choices as priority. The same happens in my case. My kid loves paneer. Literally in any form. So, I keep trying snacks and other varieties using paneer for him. This was the latest recipe done.

This is extremely easy and you can serve this as a party starter. Check out the recipe below:

Serves: 3
Preparation Time: 10 mins
Cooking Time: 20 mins

Ingredients:

Paneer – 200gms
Onion – 1 finely sliced
Capsicum – 1 sliced
Soya Sauce – 1/2tsp
Green Chilli Sauce – 3-4tsp
Tomato Sauce – 3-4tsp
Salt – to taste
Oil – as required

Method:

1. Shallow fry paneer pieces in oil till they turn golden brown.Once done, transfer the pieces into boiling water to keep the pieces soft.
2. Meanwhile, heat little oil in a pan.
3. Fry onions till they turn transparent.
4. Now, add capsicum and saute for some time on high flame so that it remains crunchy and crispy.
5. Add the paneer pieces, sauces, required salt and mix well.

Millet Recipe – Samai Moong Tikkis

The talk of the town these days is MILLETS. Yes, the no-rice revolution has started and I see a lot of people including millets in their daily diet. I am no exception to this. With a little toddler at home, health gets the utmost priority and so began my experiments with millets. Now, it is time for a millet recipe on the blog. I haven’t tried a lot of millets though. Samai is one which I have been using for quite a long time now and we all love the taste. I make Pongal and Sakkarai Pongal with this. With a little twist to the Pongal recipe, comes out this new tikki recipe.

Millets are super healthy and a great replacement for rice. They are gluten free and have a host of health benefits. Combined with the healthiest of dals, this sure is a healthy recipe for your family. Google would be a better choice to research more about millets. I wish to and will post a lot of millet recipes in the coming future. Now off to this yummy recipe.

Millet Moong Tikkis

 

Serves: 3

Preparation Time: Nil
Cooking Time: 20 minutes

Ingredients:

Samai/Little Millet – 1/2 cup
Moong Dal – 1/4 cup
Water – 2 cups
Red Chilli Powder – as per taste
Rice Flour – if required
Salt – to taste
Oil – to shallow fry

 

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Method:

1. Wash the millet and moong thoroughly. Drain excess water and keep aside.
2. Pressure cook the millet- dal mixture with the specified water amount for 4-5 whistles.
3. Once pressure subsides, add red chilli powder and salt to the mixture and make small tikkis out of it.
4. Shallow fry in oil till they turn golden brown on both sides.

Notes:

– If the pressure cooked mixture has a lot of water, you can add rice flour to absorb the excess and turn the mixture to a shapeable consistency.
– This is just the basic idea. You can add seasoning or spices according to your wish.
– You can also try with any other millet of your choice.

Masala Egg Roast/Muttai Varuval

I can never ever get bored of eggs literally. I love them 🙂 And what would you say if you have a life partner with the same taste – LUCK isn’t it? Yes, pure luck. Both of us love eggs and I have mentioned this so many times in this blog too. Sundays and special lunches go hand in hand. That is no exception at my home. A tired hubby takes care of the kid and when both the kids – the grown up and the little one are busy having a nap, the wife decides to surprise them with something special. Yes, and know what the specials were this Sunday? Baby corn Dum Biriyani(recipe coming soon) along with this yummy Muttai Varuval/Egg Roast. This is a very very simple dish and the best part about this is, I made it in a sandwich maker with little oil.

You can check out other egg recipes here

Masala Egg RoastServes: 2

Preparation Time: 30 minutes
Cooking Time: 10 minutes




Ingredients:

Hard Boiled Eggs – 5
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 3/4 tsp
Amchur Powder/ Dry Raw Mango Powder – 1/2 tsp
Salt – to taste
Oil – 3 tsp
Coriander leaves – for garnish

Method:

1. Mix all the powders and salt together with a little oil.
2. Cut the eggs into two and prick them with a fork all over.
3. Coat the egg halves with the masala paste and leave aside for around 30 minutes.
4. Heat a sandwich griller. Once hot, place the marinated eggs and drizzle oil all over them.
5. When done on one side, carefully turn over to the other side and roast till done.
6. Garnish with coriander leaves.

Notes:

– Amchur can be replaced with a dash of lemon juice at the last.
– You can make this on a tawa too.

Pori/Borugulu/Puffed Rice Vada – Easy snack!!

Hope you guys liked my previous recipe, Omelette Sandwich. Back with another snack recipe but this time it is from my mom’s kitchen. Yup, am at my mom’s place and guess what?? I have been enjoying yummy dishes from her kitchen. She made these crunchy and crispy Puffed Rice Vadas for me yesterday. I really love this and I have tried this too. A couple of these with a hot cup of tea will make your evening satisfying.

 

The main ingredient used here is Puffed Rice or Pori or Borugulu. It’s extremely simple and can be made in a jiffy and your guests will love it. If you have an excess of puffed rice, go for this Vada instead of usual bhel or something else. You can also try upma with puffed rice.

Puffed Rice Vada.jpg

Serves: 3-4

Preparation Time: 30 minutes
Cooking Time: 10 minutes

Ingredients:

Puffed Rice – around 2-3 cups
Besan/Chickpea flour – as needed
Onions – 1 big finely chopped
Green chillies – 2/3 finely chopped
Salt – to taste
Coriander leaves – finely chopped
Oil – for deep frying

Method:

1. Soak the puffed rice in enough water for around 15-20 minutes.
2. Drain the water. Squeeze the water from the soaked Pori and keep aside.
3. To this, add finely chopped onions, chillies, coriander leaves,required Besan and salt. The amount of Besan should be such that you can shape the vadas out of it. Batter should not be watery.
4. Heat oil in a kadai. Once the oil is hot, make vadas out of the batter and deep fry in batches.
5. Serve with mint chutney or tomato ketchup.

10 minute Omelette Sandwich – easy peasy!!

I love sandwiches.. although very weird that I haven’t posted a sandwich recipe(using bread) as yet!! Well, I promise I will post one very soon. I get this sudden craving to eat something at times. And one fine day, wanted to have sandwiches. I did not have bread in my pantry though. I could find only eggs in my fridge and a few capsicums. So, to satiate my craving, I had to make this Omelette Sandwich and trust me, my palate was super happy 🙂 Simple ways to bring you the happiness right??

This is a super simple recipe which can be done in a jiffy. The basic idea here is to use omelette instead of bread.You can always experiment or innovate with the fillings. Mine was a very simple filling that uses onions, tomatoes and capsicums mainly. Eggs and veggies together made this yummy and healthy too. Let us move on to the recipe now.

Omelette Sandwich

Serves: 2

Preparation Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:

Onion – 1 medium
Tomatoes – 1 medium
Capsicum – 1/2 big
Green Chilli Sauce – 2 tsp
Tomato Sauce – 1 tsp
Pepper Powder – 1 tsp
Mayonnaise – 1 tbsp
Eggs – 2
Oil – 2 tsp
Salt – to taste

Method:

1. Heat oil in a pan. Add the chopped onions and saute till they turn pink.
2. Next add tomatoes and little salt. Saute till little mushy.
3. Next add capsicums and saute till they turn little soft.
4. Now add the sauces, pepper powder, mayonnaise and salt. Mix well.
5. Meanwhile break the eggs and whisk them well with little salt.
6. Make omelettes and cut each into four portions.
7. Stuff the filling between two omelette pieces and serve with tomato ketchup.

Notes:

– Any filling can be used.
– Mayonnaise is optional but gives a nice thickness to the filling.
– You can add dried herbs like oregano too.
– Omelette can also be made more spicy and with other masalas.

 

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15 minute Pepper Mushroom – this is super hottttt!!

Hello folks. Belated Pongal/Sankranthi wishes to everybody. I had been super busy these two days and wasn’t even able to switch on my laptop. Neither could I take a picture of the Sakkarai Pongal and Pal Pongal that I had prepared. I promise to share the recipes of those two soon so that you can bookmark them and use it for your next Pongal. With two days of yummy feasts like Sweet/Sakkarai Pongal and Pal Pongal, if  you are looking for a different dish for a change, here comes the simple Pepper Mushroom to satiate your spicy cravings. This is so simple that it hardly took me around 15 minutes to prepare it.

A lot of vegetarians do not take mushroom and I was one among them. But once you taste it, I am sure you will fall in love with these. They are super nutritious too. Mushrooms are a great source of vitamins and minerals like vitamin B, Selenium, copper and potassium. I usually prepare gravy with mushrooms that goes very well with rotis etc ( Check out the recipe here – Simple Mushroom Gravy). My mother in law loves mushrooms and of course, all of us like it too 🙂 This was the first time I tried this and it tasted great. You can have this as a starter or pair it with some mild pulao(Check out these rice varieties) /fried rice etc. Off to the recipe now.

Pepper Mushroom

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:

Button Mushrooms – 200 g
Onion – 1 medium chopped
Garlic – 5 cloves
Cumin/Jeera Powder – 1 tsp
Pepper Powder – 1 tsp
corn flour – 2 tsp
Milk – 1/4 cup
oil – 4 tsp
Salt – to taste
Coriander leaves – to garnish

Method:

1. Clean and chop mushrooms into small pieces. Keep aside.
2. Heat oil in a pan. Add onions and garlic. Saute till the onions turn transparent and the garlic turns brown.
3. Now add mushrooms, cumin powder,pepper powder,salt amd little water. Saute till the mushrooms are cooked.
4. Mix corn flour and milk without lumps. Add this mixture and cook till the whole mass becomes little thick.
5. Garnish with coriander leaves and serve hot.

Stuffed Bhindi/Ladies Finger with Paneer

This is the first time I tried stuffed ladies finger and we loved it. The authentic “Bharwan Bhindi” recipe uses a mixture of spices as the filling. For a change, I tried with paneer masala as the filling. Ladies Finger/Okra/Bhindi is a highly nutritious vegetable which helps in weight loss, good for the heart and helps in controlling blood sugar levels. This uses a little extra oil but indulgence once in a while is ok 😉 With protein packed paneer for the filling, this is even more nutritious and needless to say super tasty. This can be served as a starter or had with plain rice.

Stuffed Bhindi with Paneer

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Ladies Finger – 15-18
Paneer – 100 gms
Onion – 1 small sized finely chopped
Coriander Powder – 1/2 tsp
Chilli Powder – 1/2 tsp
Cumin Powder – 1/4 tsp
Garam Masala – 1/4 tsp
Chat Masala – 1/4 tsp(optional)
Salt – to taste
Oil – 2 tbsp
Butter – 1 tsp
Cumin Seeds – 1 tsp

Method:

1. Wash and wipe the bhindis dry with a kitchen cloth. Slit in the middle.
2. For the filling, heat butter in a pan. Once it sizzles, add cumin seeds.
3. Once they splutter, add onions and saute till they turn pink.
4. Then add crumbled paneer and all the masalas. Mix well.
5. Add required salt and keep aside.
6. Fill the paneer mixture into the slit bhindis and keep aside.
7. Heat oil in a pan and add the bhindis and cook on low flame for around 8-10 minutes turning them occassionally. Cook till they are completely done.
8. Switch off the flame and sprinkle chat masala.

Note:

– Lemon juice can also be added at last instead of chat masala.

Microwave Gobi Fry – with very little oil :)

I have a preset option on my microwave for Tandoori Gobi and I really wanted to use it. The result – this recipe. This can be shallow fried on a tava too. This is a very easy recipe and when done in a microwave, requires very less oil. Simply marinate the gobi florets in the marination and microwave them for 12 minutes – tada! Its done.Microwave Gobi Fry

Serves: 2

Preparation Time: 45 minutes
Cooking Time: 15 minutes

Ingredients:

Cauliflower – 1 medium
Sour Hung Curd – 1/2 cup
Besan – 1.5 tbsp
Coriander Powder – 3/4 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 1/2 tsp
Salt – to taste
Oil – 2 tsp

Method:

1. Cut cauliflower into small florets and blanch the florets in boiling water with salt and turmeric for 5 minutes or till they turn tender. Drain and keep aside.Dry roast besan till it changes color.
2. Mix hung curd(take curd in a muslin cloth and hang it for 15 minutes till all the water drains or you can use a coffee filter to do the same), all powders, besan, cauliflower,oil and salt.
3. Leave the marination to rest for atleast 30-45 minutes. You can keep it in the freezer.
4. Transfer the marination to a microwave safe bowl and microwave on high power for 10 minutes. Pause at regular intervals to turn the florets to the other side.
5. Yummy gobi fry is ready.

Note:
– This can be done on a tawa too. Shallow fry the marinated florets till they turn golden brown.
– Timing varies according to your microwave power setting. If you want it crispy, you can grill it for 8 -10 minutes.
– Can also be deep fried.

Plantain/Raw Banana Fry

A post after a very long time!! Having internet connectivity problems at home. Anyways coming to the post, this is a very very simple yet tasty plantain fry. My mouth waters on the very thought of this dish. This can be served as a starter or can also be had with rice.Check it out for yourselves!!

Plantain Fry

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

Plantain/Raw Bananas – 2 big
Coriander Powder – 1.5 tsps
chilli Powder – 3/4 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Lemon – Juice of 1/2 lemon(optional)
Salt – to taste
Oil – 2 tbsp
Curry Leaves – a few
Mustard Seeds – 1 tsp

Method:

1. Peel and slice the plantains to thin slices.
2. Marinate the slices with all the masala powders,lemon juice and a little oil for about 10 minutes.
3. Heat oil in a pan. Temper mustard seeds and curry leaves.
4. Now add the marinated slices and mix well such that oil coats the slices.
5. After 2 minutes, add required salt and cook on low flame till the raw bananas are cooked and soft.
6. You can cook for some more time if you want them crispy.