Almond Crusted Chicken

Almond Crusted Chicken

Prep: 15 minutes

Cook: 15-20 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

Include this delightful protein filled starter in your dinner menu and win the hearts of your loved ones. The crushed almond coating makes it crispier.

Serving Suggestion : Arrange them on a serving platter and serve them hot with a salad or a sauce of your choice. .

Ingredients

  • Boneless chicken, cut into 1 inch cubes 500 gms
  • Crushed almonds 3 cups
  • Oil to grease
  • Breadcrumbs 1/3 cup
  • Salt to taste
  • Crushed black peppercorns 1/2 tsp
  • Egg whites, beaten 2

Methods

  • Preheat oven to 180 ºC/350º F. Grease a baking tray.
  • Put crushed almonds, salt, breadcrumbs and crushed black peppercorns on a plate, mix well and spread.
  • Take the egg whites in a bowl.
  • Dip each chicken cube in egg white and roll them with the almond-breadcrumb mixture ensuring that they are completely coated.
  • Arrange them on the greased baking tray. Keep the tray in the oven and bake for 15 minutes or till the chicken is completely done.
  • Check it when the crust turns a light brown and you get a mild aroma of roasted almonds.

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Tomatokeftedes

Tomatokeftedes

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

  • Tomatoes

Tomato fritters with mint make great starters

Serving Suggestion : Serve with cocktails or mocktails.

Ingredients

  • Medium tomato, finely chopped 1
  • Fresh parsley or fresh coriander leaves, chopped ½ cup
  • Fresh mint leaves ½ cup
  • Salt to taste
  • Spring onions (hare pyaz), finely chopped 1 cup
  • Refined flour (maida) 1 cup
  • Baking powder 1 tsp
  • Oil to deep fry

Methods

  • Take tomato, parsley/coriander leaves, mint leaves, salt and spring onions in a bowl and mix well.
  • Take refined flour and baking powder in another bowl and mix well. Add this to the tomato mixture. Add ½ cup water, little at a time, and mix so that the batter is smooth and thick.
  • Heat sufficient oil in a wok. To test if the oil is hot enough, put a small blob of batter in it. If the batter surfaces up as a lump, it means the oil is hot enough for frying.
  • Put spoonsful of batter into the hot oil, in batches, and deep fry for 4-5 minutes, on high heat, till golden brown. Drain on absorbent paper to soak excess oil.
  • Serve hot.

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Jacket Potatoes with Cheese

Jacket Potatoes with Cheese

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 25 minutes

Cook: 1 hour 25 minutes

Method: Moderate

Course: Starter

Type: Fusion

Key Ingredients:

  • Potatoes
  • Cheese

Treat your guests with these baked potato jackets oozing with cheese at your next party

Ingredients

  • Large potatoes, washed thoroughly but unpeeled 4
  • Oil 6 tsps
  • Medium onion, finely chopped 1
  • Green capsicum (hari shimla mirch), finely chopped ½ cup
  • Red capsicum (lal shimla mirch), finely chopped 1 cup
  • Milk 2 tbsps
  • Sour cream 2 tbsps
  • Processed cheese, grated 1½ cups
  • Butter 1 tbsp
  • Salt to taste

Methods

  • Preheat oven to 180 ºC.
  • Rub about 1 tsp of oil on each potato and pierce several times with a knife (so that it bakes completely). Sprinkle salt over them and place them in a greased baking dish. Place the dish in the preheated oven and bake for 1 hour.
  • Halve the baked potatoes without removing peel. Scoop out the pulp into a bowl without disturbing skin. Set the skins aside. Mash the potato pulp.
  • To make the stuffing, heat 2 tsps of oil in a non-stick pan, add onion, green capsicum and red capsicum and saute for 2-3 minutes or till soft.
  • Remove the pan from heat and add mashed potatoes, milk, sour cream and 1 cup grated cheese. Add butter and mix everything well.
  • Place the potato skins on a greased baking dish, put some stuffing mixture in each. Sprinkle salt and remaining grated cheese on top of each.
  • Bake in the preheated oven for 20 minutes and serve hot.

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Chicken Farcha

Chicken Farcha

By Chef Shantanu Gupte
By India Unlimited

Prep: 2 hours

Cook: 30 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

  • Chicken drumsticks
  • Eggs
  • Breadcrumbs

A popular Parsi deep-fried chicken drumsticks

Ingredients

  • Chicken drumsticks 7 to 8
  • Red chilli paste 2 tbsps + 1 tsp
  • Browned onion paste 2 tbsps
  • Salt to taste
  • Black pepper powder 1 pinch
  • Ginger paste 1 tsp
  • Garlic paste 1 tsp
  • Coriander powder 2 tsps
  • Cumin powder 1 tsp
  • Oil 3 tbsps + for deep frying
  • Lemon juice 1 tbsp
  • Fresh coriander leaves, chopped 2 tsps
  • Breadcrumbs 1 cup
  • Eggs 2

Methods

  • Make some incisions on the chicken drumsticks and put them in a bowl. Add 2 tbsps red chilli paste, 1 tbsp browned onion paste, salt, black pepper powder, ginger paste, garlic paste, coriander powder, cumin powder, 1½ tbsp oil and lemon juice and mix till all the drumsticks are well coated. Keep the bowl in the refrigerator to marinate for 2 hours.
  • Heat remaining oil in a deep non-stick pan, add remaining browned onion paste and remaining red chilli paste and saute till fragrant.
  • Add the marinated chicken drumsticks and a little water and mix well. Cover and cook till the gravy becomes thick, and the chicken is cooked.
  • Add some coriander leaves and turn off the gas.
  • Heat sufficient oil in a kadai.
  • Take breadcrumbs in a bowl and roll chicken drumsticks in it till they are well coated.
  • Take eggs in another bowl, add a little salt and whisk well. Dip the chicken drumsticks in whisked egg and deep fry till golden. Drain on absorbent paper.
  • Serve hot along with the gravy if any left.

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Khatti Mooli

Khatti Mooli

By Chef Shantanu Gupte
By India Unlimited

Prep: 5 minutes

Cook: 25 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

  • Radish
  • Tamarind pulp

Fried radish batons tossed in a spicy spice mixture

Ingredients

  • Radish 4 to 5
  • Oil to deep-fry
  • Mustard oil 4 tbsps
  • Cumin seeds 2 tsps
  • Black cardamoms 2
  • Cloves, crushed 3
  • Carom seeds (ajwain) 1 tsp
  • Fennel (saunf) powder 1 tsp
  • Asafoetida 1 pinch
  • Kashmiri red chilli powder 1 tsp
  • Dried ginger powder (soonth) 1 tsp
  • Dried mango powder (amchur) ½ tsp
  • Tamarind pulp 1 tsp
  • Salt to taste
  • Black pepper powder ½ tsp
  • Fresh mint leaves, roughly chopped 2 tbsps

Methods

  • Heat oil in a kadai.
  • Peel and cut the radish into long batons (like French fries). Slide them into hot oil and deep- fry till light golden. Drain on absorbent paper.
  • Heat mustard oil in a non-stick pan, add cumin seeds and saute till they change colour. Add black cardamoms, cloves, carom seeds, fennel powder, asafoetida, Kashmiri chilli powder and dried ginger powder and mix well.
  • Add fried radish and toss well.
  • Add dried mango powder, tamarind pulp, salt, black pepper powder and mint leaves and mix well.
  • Serve hot.

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Nadir Monji

Nadir Monji

By Chef Shantanu Gupte
By India Unlimited

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

  • Lotus stems
  • Rice flour

Crisp and tangy these deep fried lotus stem slices will go well with cocktails

Ingredients

  • Lotus stems 2
  • Rice flour 2 tbsps + 1 cup
  • Red chilli powder 1 tsp
  • Salt to taste
  • Cumin seeds 1 tsp
  • Carom seeds (ajwain) 1 tsp
  • Oil to deep fry
  • Chaat masala to sprinkle

Methods

  • Soak lotus stems in water in a bowl for some time, then peel them and cut into thick slices.
  • Take 2 tbsps rice flour in a plate, add a little red chilli powder and salt and mix well. Roll the lotus stem slices in it till they are well coated.
  • Mix together 1 cup rice flour, remaining red chilli powder, cumin seeds, carom seeds, salt and little water in a mixing bowl to make a medium thick batter.
  • Heat sufficient oil in a kadai. Dip the lotus stem slices in the batter, slide into hot oil and deep fry till golden. Drain on absorbent paper.
  • Transfer into a serving platter, sprinkle chaat masala over them and serve hot.

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