Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts

Keerai vadai / Spinach vadai

Keerai Vadai  Spinach Vadai

Preparation Time: 15 min
Cooking time: 15 min
Serves: 2

  • Onion- 1 medium sized - finely chopped
  • Keerai/spinach- 100 gm
  • Ajwin- 1 pinch
  • Fennel seeds- 1 tsp
  • Salt to taste

To grind:
  • Channa dhal- 1 cup
  • Hing/asafetida- 1 pinch
  • Red chili- 2
  • Garlic- 2-3 pieces

  • Soak channa dhal for 2 hrs
  1. Grind soaked channa dhal with red chili, hing and garlic to make a coarse mixture. Few channa dhal should be whole. Donot grind them to smooth paste. To this add onion and spinach. Any variety of keerai can be added. I used baby spinach available here. You can chop them finely or grind keerai for few sec to get chopped form.                                                             
  2. Add fennel seeds, ajwin, salt and mix them well. You should be able to make small balls and it should not break. If it breaks, take a portion of the mix in a blender and grind for few sec and mix it again.                                                                                        
  3. Take a small ball and place it in the palm and tap gently to make it flat into vadai shape. It should not break.                                                   
  4. Heat kadai with oil to fry. When oil is hot, put vadai one by one slowly into the oil. When one side is fried, turn to other side. Fry both the sides until it starts turning golden brown. Do not fry for longer time as vadai will lose its taste.                                                     
  5. Strain the oil and place it on the paper towel or tissue to remove excess oil. Serve hot. A tasty evening snack is ready to serve.                                   

Mushroom Manchurian

Preparation Time: 10 min
Cooking time: 20 min
Serves: 2


>      Mushroom - 150 gm


1.       All purpose flour/maida - 1 cup
2.      Corn flour - 1/2 cup
3.      Turmeric powder - 1 pinch
4.      Chili powder - 1 tsp
5.      Pepper powder - 1 tsp
6.      Salt to taste

Manchurian - dry:

1.       Onion - 1 medium sized - finely chopped
2.      Chopped ginger  - 1 tsp
3.      Chopped garlic - 1 tsp
4.      Hot & sweet tomato sauce - 3 tbsp
5.      Chili sauce - 2 tsp
6.      Soya sauce - 1 pinch
7.      Pepper - 1 pinch
8.     Salt to taste
9.      Oil- 1 tbsp


1.   In a medium size mixing bowl, put all the ingredients given under "batter" section and add water to make dosa batter like consistency. It should be neither too thick nor too thin. 
2.  Clean the mushrooms in running water and dry them using paper towel. Don't put the mushrooms in water as it absorbs more water. Dip them in the batter prepared.

3.   Heat a kadai with oil. fry the mushroom dipped in batter until it turns golden brown and set aside.

4.   Heat a pan with oil. You can use the same oil used for frying by removing excess oil. Add onion and ginger garlic paste, saute them for 2 min.

5.   Then add hot chili sauce, soya sauce and pinch of salt. Saute for 1 min and add the fried mushrooms. Mix them well till it is coated well. Garnish with cilantro or spring onion and serve hot.

Chicken Varuval (Fry)

Chicken varuval is an authentic chettinad dish. Its tastier than regular chicken 65 dry recipe. Its one of the all time favorite food among people of Madurai and South Tamilnadu.

Chicken Varuval (Fry)

Preparation Time: 10 min
Cooking time: 15 min
Serves: 2

To marinate:

  • Chicken - boneless pieces - Cleaned and cut into pieces - 300 gm
  • Ginger garlic paste - 1 tbsp
  • Turmeric powder - 1 pinch
  • Red chili powder  - 1 tsp
  • Coriander powder - ½ tbsp
  • Pepper powder - 1 tsp
  • Curd - 1 tbsp
  • Salt to taste
To fry:
  • Oil - as required
  1. Take the clean and cut chicken pieces in a mixing bowl. Add all the ingredients in “to marinate” section and mix them well. Let it marinate for 20 min.
  2. Heat oil in a kadai. Fry the marinated chicken pieces and place it in the tissue to dry extra oil.
  3. Garnish with cilantro, sprinkle lemon juice over it and serve with onion rings

Fish Fingers

Fish fingers is a tasty and an easy appetizer. I usually have in restaurants and i like that lot. Wow...!! And now i prepare them in home. Try this once..!! and you will never go to restaurants again ;-)

Fish FIngers

Preparation Time: 15 min
Cooking Time: 20 min
Serves: 2

To marinate:
  • Fish- cleaned and cut - 1/2 kg
  • Turmeric powder - 1 teaspoon
  • Chilli powder - 2 teaspoon
  • Garam masala - 1 teaspoon
  • Coriander powder - 2 tablespoon
  • Cumin powder - 1 tablespoon
  • Ginger garlic paste - 1 tablespoon
  • Lemon juice - 1 tablespoon
  • Salt - to taste

To fry:
  • Gram flour
  • Bread crumbs
  • Oil - to fry

  1. Put all ingredients given in "to marinate" in a large mixing bowl. Mix them well and keep aside allowing it to marinate for 30 min.
  2. In a plate, mix gram flour and bread crumbs in equal proportion. Roll the marinated fish pieces in the bread crumbs, gram flour mix.
  3. Heat oil in a kadai for frying. Fry the rolled fish pieces. Fish gets cooked faster. So fry in medium-high flame for 3-4 min to have a soft fish fingers.
Note: Roll the fish piece gently on the bread crumbs to make a layer. Hold the piece in hands and keep pressing for seconds to get the crumbs coat well on the fish pieces, roll them in hands to remove the extra crumbs. this note helps to avoid oil becoming black while frying.

Egg Puff

Preparation Time: 10 min
Cooking Time: 45 min
Serves: 6

I always like these puffs and now I make them in home. Crispy puffs looks yummy. Hot Crispy Puffs are always a perfect evening snack. Before preparing, keep the puff pastry sheet at room temperature for 30-45 min. Sprinkle all-purpose flour while separating puff pastry sheets into layers.

  1. Puff pastry sheets - 3 sheets
  2. Boiled Egg - 3
  3. Onion - 2 medium sized 
  4. Tomato - 1 medium sized
  5. Turmeric powder
  6. Chilli powder
  7. Salt to taste
  8. Oil
Keep the puff pastry sheets at room temperature for 30 min

  1. In a pan, heat a teaspoon of oil
  2. When the oil is heat, add onion and saute for 3 min
  3. Add turmeric powder and chilli powder
  4. When onion become soft, add tomato and saute for 4 min
  5. As the gravy gets thicker and leaves out oil, switch off the stove 
  6. Boil 3 eggs with little salt in a pan for 20 min or pressure cook the egg with salt in a pressure cooker for 1 whistle
  7. When the egg cools down peel off its shell and cut it into two half 
  8. The stuffing for the puffs is ready
  9. Now cut open the puff pastry sheets and cut them to the desired size based on the shape (rectangle,triangle) 
  10. Then keep the stuffing along with a half slice of egg and fold the sheets diagonally for a triangle shape or horizontally for a rectangle shape
  11. Close the edges with the fork or apply few drops of water along the inner edges of the sheets and stick them
  12. Arrange the puffs in a oven tray
  13. Preheat the oven to 375 degree Fahrenheit for 10 min and then place the tray and bake them for 15-20 min
  14. Once the puffs get ready, take out the tray and allow it to cool for 10 min
  15. Delicious egg puffs are ready for snack

Chicken Manchurian - Dry

Indian Chinese Recipe

Chicken Manchurian is a delicious starter or appetizer and its also perfect side for fried rice. Its loved by all. I prepared this chicken manchurian - dry as a lunch with egg fried rice and chicken manchurian gravy.... It is easy to prepare and a very tasty, attractive dish.

Preparation time: 45 min
Cooking time: 15 min
Serves : 2


  1. Chicken - 500gm
  2. Egg - 1
  3. Pepper - 1 tsp
  4. Ginger-garlic paste - 1 tbsp
  5. Corn flour - 1 tbsp
  6. All-purpose flour - 1 tbsp
  7. Salt to taste
for dry:
  1. Chopped ginger  - 1 tsp
  2. Chopped garlic - 1 tsp
  3. Onion - 1 medium sized - Finely chopped 
  4. Hot & sweet tomato sauce - 3 tbsp
  5. Chilli sauce - 2 tsp
  6. Soya sauce - 1 pinch
  7. Pepper - 1 pinch
  8. Salt to taste
  9. Oil - to fry
1.   In a mixing bowl, add egg, pepper, ginger garlic paste, salt and whisk for a min. Add clean and cut chicken pieces to the mixture.
2.   To this add corn flour and all-purpose flour. Mix them well so that no lumps are formed and allow it to marinate for 30 min.

3. Place a heavy bottomed kadai in the stove and add oil to fry the marinated chicken. Then deep fry the chicken pieces and keep aside.

4. In a pan, add oil. I used the same oil that i used for frying marinated chicken pieces. When the oil is heat, add chopped ginger and garlic. As nice aroma comes out add onion and saute for 5 min.

5.   Then add hot and sweet tomato sauce, chilli sauce, soya sauce. Add pepper powder and salt to taste. When the gravy get thickened, add fried chicken and mix well.

6.  Garnish with cilantro. "Dry chicken manchurian" is ready to serve.