Wednesday, 19 April 2017

Some easy and quick starter recipes!

Fried Calamari

400 g calamari
150 g flour
6 egg whites
250 g breadcrumbs
1 tbsp salt

Cut the calamari into rings. Whip the flour and egg whites together till you get a smooth batter. Heat oil in a deep, non-stick pan. Dip the calamari rings in the batter, and then coat with breadcrumbs. Gently drop the calamari rings in the oil and fry for about three minutes, till they are golden. Sprinkle salt on top and serve with lemon wedges. You can add some pepper and paprika to the batter mixture for an extra kick. For a healthier twist, cook the calamari in a pre-heated oven.

Hummus with Pita and Lavash

500 g chickpeas
100 ml extra virgin olive oil
1/4; cup lemon juice
1/2 cup water
1/2 cup tahini
2 garlic flakes, minced/chopped fine
1 tsp salt

Wash and soak the chickpeas for at least 12 hours; then drain. Combine all the ingredients for the hummus in a blender till you get a smooth consistency. When serving, drizzle a little more extra virgin olive oil on top, and sprinkle some paprika or chilli flakes. Serve with lavash or crispy pita bread.

Chicken Satay

8 chicken legs and thighs/8 boneless breasts
50g lemon grass
1 small onion, finely chopped
4 red chillies, chopped
10g galangal, sliced
2 cloves garlic minced
1 tsp coriander powder
1 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp brown sugar
1 tbsp dark soya sauce
1 tbsp vegetable oil

Cut the chicken into strips. Combine together all the remaining ingredients in a bowl. The marinade should taste spicy, salty, and sweet. Marinate the chicken pieces in the mixture for at least two hours. Thread the marinated chicken pieces on wooden skewers and grill for two to three minutes on each side. In between, baste with leftover marinade. Serve hot with some peanut satay sauce or jasmine rice.

Paneer Pakora

250 g cottage cheese
1 cup boondi
1 cup gram flour (besan)
2 tsp red chilli powder
1 tsp turmeric powder
2 tsp garam masala powder
1/2 tsp carom seeds
2 tbsp chopped coriander
a pinch or two of asafoetida
a pinch of baking soda
salt to taste

Mix all the ingredients except for the paneer and boondi together. Slowly add water to make a thick, lump-free batter. Keep aside for 15 minutes. Cut the cottage cheese lengthwise into thick batons or cubes. Crush the boondi and keep it aside. Heat oil in a deep, non-stick pan. Dip the paneer into the batter, then roll it in the crushed boondi and gently drop into the hot oil. Deep fry till the pakoras become golden brown and crisp. Sprinkle some chaat masala and dried mango powder on top before serving with tomato ketchup or coriander chutney.

Potato Skins

4 large potatoes
2 tbsp butter
salt and pepper to taste
2-3 tbsp grated cheddar cheese
2 tbsp sour cream
1 tbsp chopped chives (optional)
1 tbsp fried bacon bits (optional)

Bake potatoes in the oven or parboil in water till they are cooked through. Cut potatoes in half lengthwise. Scoop out the pulp with a spoon, leaving some on the skin. Brush some butter, pepper, and salt all over the potatoes and put them in the oven till the skins start to become crisp. Flip over so that both sides get brown. Then fill each skin with cheese and bake for about two minutes. Remove, top up with sour cream, chives, and bacon bits. Serve hot!

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