veggie fritters

This is an easy and tasty snack which can be made real quick. I got this from Sainsbury's recipes. Am not a huge fan of broccoli but had bought one on a whim and clearly had no idea on how to cook it. So decided to give this recipe a try and has become my dh and dd's absolute favourite.

Ingredients:

• Broccoli - 1 small (cut into florets)
• Cauliflower - 1/2 cauliflower (cut into florets)
• Cumin powder - 2 tsps 
• Plian flour - 100 gms
• Fresh corriander - 1 tsp (finely chopped)
• Garlic - 2 (crushed)
• Spring onions - 6 (finely chopped)
• Eggs - 2 
• Salt - 1/2 tsp or to taste
• Oil - for frying

Method:

• Boil the broccoli and cauliflower florets for about 20 minuutes until soft. Drain well and then mash.
• In a mixing bowl combine plain flour, ground cumin, chopped corriander, garlic and spring onions. Add the beaten eggs, combine with the vegetables and mix well.
• Heat the oil to a medium high heat. Fry large spoonfuls of mixture until cooked through and golden on both sides. 
• Serve hot with sweet chilli dip.

You can add chilli powder to the recipe if you want slightly spicy fritters for adults but it really is not a necessity. 

A very good and yummy method to make your kids eat broccoli.

Ritzy Chicken Nuggets

One of  Nigella lawson's recipe from Nigella Feasts. I have always been a great fan of her even before I started to cook in full swing. She always makes the food feel heavenly and so gorgeously mouthwatering. This is a very simple recipe and perfect for babies and kids as a finger food. 

Ingredients:

• Chicken breast - 2
• Buttermilk - 1 1/2 cup
• Ritz crackers - 150 gm or any other cracker your kids eat

method:

•  Place a chicken breast in freezer bag and with the help of a rolling pin bash it until its thin. Take it out and snip it into strips with scissors. Do the same to the other chicken breast.
• Put the chicken strips and buttermilk in the freezer bag together, mix well and leave to marinate overnight.
• When ready to cook crumb the crackers well with the rolling pin. 
• Dip the chicken nuggets in the crumbs shaking of the excess buttermilk and fry them in a little oil in a frying pan for two minutes or so. It would be done. Alternatively bake them at 200 deg cel for 20 minutes turninng them half way. Delicious chicken nuggets are ready to dig in.

I both fried and baked the chicken nuggets and they both were absolutely delicious. my daughter just loved it. It was easy for her to chew as it was really soft and almost melting in the mouth. You can serve witha dip of your choice or just a simple ketchup..... :))

Sending this to Announcing kids delight - finger foods. 

Stuffed mushroom caps

Mushroom stuffed with a filling flavoured with Italian dressing. This was a dish which I have tried a long time ago and it has always been yummy and mouth watering. As I had these mushrooms just sitting around in my fridge I just thought of making these stuffed mushrooms on a whim. I made it a bit spicy this time and wow it was sooo good with all those melting cheese and the spiciness of pepper.

Ingredients:

• Mushrooms - 200gms (try to get medium to large ones)
• Olive oil - 1 tbsp
• Onion - 1/2 (chopped) 
• Bread slice - 1 ( sides removed and churned in mixer)
• Fresh coriander -  1 tbsp (chopped)
• Cheese (mozzarella or cheddar) - 1 tbsp (grated)
• Salt - 1tsp
• Pepper - 3 tsps ( just 1 tsp if you like it to be less hot)

       Whisk together

• Olive oil - 2 tbsps
• Vinegar or lemon juice - 1 tbsp
• Garlic paste - 1/2 tsp
• Salt - a pinch
• Pepper - a pinch 

Method:

• Wash the mushrooms and hollow out the mushroom by removing the stem.  
• Scoop out a little more. Pat dry.
• Whisk olive oil, lemon juice, garlic, salt and pepper. rub this oil on the inside and outside of each mushrooms.
• Chop the stems finely and mix in with the remaining oil with the chopped onion. Saute them well with 1 tbsp of olive oil for 3 or 4 minutes until the onions turn transparent. 
• Remove from heat and add churned bread, coriander, salt and pepper. 
• Fill each mushroom with this filling.You can pierce a wooden toothpick from the sides of the mushrooms
• Grill the mushrooms for 10 minutes. Sprinkle with cheese and grill for further two minutes or until cheese melts slightly.

Chicken Rolls

A very yummy appetizer. This is a recipe that I got from my sister-in-law, Lalitha who is a superb cook. She makes these rolls really good and tasty. So just tried these on my own and got it right this time.

Ingredients:

• Chicken with bones - 200 gms
• Onions - 1 (chopped)
• Oil - 1tbsp
• Plain flour - 1 tbsp
• Milk - 2 tbsps
• Salt - 1 tsp
• Black pepper powder- 1 tsp
• Red chilli flakes - 1 tsp
• Green chillies - 2(chopped)
• Bread slice - 1 (churned in a mixer)
• Egg - 1 
• Bread crumbs - 1/2 cup

Method:

• Boil the chicken in a pressure cooker until done with a bit of salt or you can microwave covered for about five minutes. Shred the chicken into very small pieces. 
• In a pan or a microwave proof dish add oil, shredded chicken, onion, salt, pepper, red chilli flakes, green chillies, and 1 tbsp of plain flour. Saute well until mixed well  or microwave for 1 minute.
• Add milk mix well and saute again for 2 minutes or so (microwave for 1 minute). Take care that it isnt too watery and if it has become a bit watery just saute until its all dry.
• Remove from heat and add the churned bread. Keep 2 tbsp off egg white aside and add the remaining to the mixture and mix well. Check salt.
• Shape the mixture into rolls.
• Dip the rolls in the egg white and then in the bread crumbs. Coat well. Keep in the refirigerator.
• To serve either grill for 20 minute overturning after 10 minutes or fry them in a bit of oil.
• Serve hot with tomato sauce.

Guacamole

Its one of the Mexican dip with avocado. It makes a real good dip for tortilla chips and also for carrot or cucumber sticks. Very simple and real easy to make.

Ingredients:

• Avocado - 1
• Lime juice - 2 tbsps
• Onion - 1/2 (diced very finely)
• Coriander - 2 tsp
• Green chilli - 1 (chopped finely)
• Salt - 1 tsp

Method:

• In a mixing bowl pour the lime juice and add salt so that the salt can dissolve in the acid. 
• Add the chopped onions and the chilli. Cut avocado along the sides, remove the seed, scoop the buttery flesh and mix it to the bowl.
• Mash them well with masher. Sprinkle with the finely chopped coriander leaves.
• Serve them in a dip bowl along with chips, or any vegetable sticks of your choice.

Enjoy the perfect Mexican dip at the leisure of your home.

Tandoori prawns

Prawns marinaded in creamy spicy mixture. Tandoori is usually done in the oven at the grill mode, but here I have done using a fring pan. Relish it..

Ingredients:

• Natural yogurt - 4 tbsp
• Green chillies - 3 (deseeded)
• Ginger garlic paste - 1 tbsp
• Cumin powder - 2 tsp
• tomato puree - 1 tsp
• Turmeric powder - 1 tsp
• Chilli - a pinch
• Salt - 2 tsp
• Raw king prawns - 12

method:

• Put all the ingredients except for he prawns in the food processor and grind them well.
• Remove the marinade to a non metallic bowl and mix the prawns in them well. Set them aside to marinate in refrigerator for 2 hrs.
• Heat a frying pan over a high heat until few drops of water dance when they hit the surface. 
• Grease the surface of the pan with oil with te help of kitcen paper
• Lift the prawns from the marinade and fry them on both sides for two minutes or so until the prawns are pink and curled. 
• Serve immedieately with a wedge of lemon.

I found that this marinade has the taste of traditional tandoori. Have to try it with chicken too I guess...

Prawn pineapple tikka

A delicious appetizer. The pineapple gives a tangy contrast to the hot spicy prawns. A real exotic dish.

Served with lemon and tomatoes

Ingredients:

• Cumin seeds - 1tsp
• Coriander seeds - 1 tsp
• Fennel seeds - 1 tsp
• mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Chilli powder - 1 tsp
• Salt - to taste
• Lemon juice - 2 tsp
• raw tiger prawns - 12(peeled and deveined)
• Pineapple - 12 (bite sized pieces)
• Fresh coriander - chopped

method:

•  Dry fry the cumin, coriander, fennel, mustard, fenugreek in a hot frying pan stirring continuously until the aroma wafts up. Immediately tip the spices and grind them in a spice grinder adding chilli and salt. 
• Transfer to a mixing bowl and add lemon juice. Add the prawns to the bowl and set aside to marinate for 10 min. Preheat the grill to high.
• Thread prawns and pineapple alternatively onto the skewers. If using wooden skewers soak them before hand for 30 min so that they don't burn.
• Grill at the top shelf of oven for two minutes on each side, brushing with left over marinade until the prawns are cooked. 
• Sprinkle over coriander and serve hot.

Saucy kebabs

One of the most yummy dishes made with minced lamb meat. Quick to make and delicious to eat. A real finger licking appetizer. Try and you wont be disappointed.

Ingredients:

• minced meat - 500 gms
• Ginger paste - 1 tbsp
• Garlic paste - 1 tbsp
• Green chillies - 4 
• Onions - 2(chopped finely)
• Chilli powder - 1/2 tbsp
• Salt - 1 tbsp or to taste
• Cumin powder - 2 tsp
• Garam masala - 1 tbsp

To make Sauce :

• Chopped coriander - 3 tbsp
• Vinegar or lemon juice - 1 tbsp
• Soy sauce - 1tbsp
• Tomato sauce - 1 tbsp
• Chilli sauce - 1 tbsp
• Corn flour - 1 tsp dissolved in water of 2 tsp

method:

• Grind in a mixer together minced meat, onions, green chillies together.
• Add all other ingredients together and mix well. Shape into finger shape kebabs. Apply little oil to hand if needed.
• Place on a plate in the form of ring. micro high uncovered for 2 min. Turn over and micro high again for 2 min. Remove to another plate and collect the juice that have come out on cooking kebabs.
• Add all the ingredients given under sauce with the juice. micro high for 1 min and stir well.
• Coat the kebabs with sauce and micro high for 2 minutes.
• Serve hot with onion rings and wedge of lemon.

You can also cook the kebabs in the conventional oven at 200 deg cel for about 45 min or till the meat is done or alternatively grill them on the skewers. I find microwaving them less time consuming. You can also shape them into burgers and proceed as above.

mushroom roast/mushroom 65

This is one of my all time favourite. After trying with lots of variations i found this simple one as the best. You can use this as an appetizer or as an accompaniment to any meal. I usually prepare in large batches as it can always be eaten as snacks.

Ingredients:

• Button mushrooms - 500gms
• salt - 2 tbsps or according to taste
• Chilli powder - 2 tbsps or according to taste
• White pepper powder - 1 1/2 tsps
• Egg white - 1
• Juice of 1 large lemon
• Rice flour - 2 tbsps
• Cornflour - 2 tbsps
• Plain flour - 1 tsp
• Oil for frying

method:

• Slice the mushrooms into half. Do not slice the mushrooms into small pieces as this will make them mushy. If the mushrooms are small in size like the baby button mushrooms just keep them as whole.
• mix all the ingredients except the mushrooms and oil in a mixing bowl. Add a bit of water (say 2 tbsps) if the batter is too thick. the batter should be in a dropping consistency.
• Heat the oil in the shallow pan. 
• Dip the mushrooms in the batter and deep fry then until golden brown. Serve with onion rings and a wedge of lemon.

 I took this mushroom for my little girl's Stay and Play group when they had a Party Theme. I just skipped the chilli powder and increased the amount of lemon juice a bit as it was for babies and toddlers. I found out that this made a great finger food. Hope you all like it too :)