Chicken Canapes

By Chef Saransh Goila

From Health Mange More

Prep: 1 hour 30 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

Call it canapés or open sandwich, this is a super delicious snack

Ingredients

Boneless chicken, cut into small cubes 300 gms
Brown buns 6
Mustard oil 2 tbsps
Achari masala 50 gms
Hung yogurt 200 gms
Iceberg lettuce leaves a few
Garlic cloves, minced 10
Butter, softened 3 tbsps
Bean sprouts 3 tbsps

Methods

Heat mustard oil in a non-stick pan till it reaches smoking point. Reduce heat, add achari masala and saute for a minute.
Take the pan off the heat, let it cool down for 10 minutes.
Add hung yogurt to this masala and mix well. Add chicken cubes and mix well and set aside to marinate for 1 hour.
Shred the lettuce and soak them in a bowl chilled water.
Heat another non-stick pan, add the chicken cubes and cook on medium heat for 8-10 minutes or till done.
Add garlic to softened butter in a small bowl and mix well. Halve the buns and spread this butter on them. Heat yet another non-stick pan and toast the buns on it.
Place some lettuce on each bun half, keep some achari chicken over it. Keep these buns on a serving platter, garnish with sprouts and serve immediately.

Almond Crusted Chicken

Prep: 15 minutes

Cook: 15-20 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

Chicken

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. .

American Apple Pie

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 35 minutes

Cook: 40 minutes

Method: Moderate

Course: Starter

Type: Fusion

Key Ingredients:

Apples

An all-time favourite – apple pie gives a lot of comfort

Serving Suggestion : Serve with vanilla ice cream.

Ingredients

Green apples / cooking apples, peeled, sliced and cored 6
Refined flour (maida) 1½ cups + 2-3 tbsps
Frozen butter cubes 1 cup
Sugar 2 tsps
Cinnamon (dalchini) powder 1 tsp
Nutmeg (jaiphal) powder ¼ tsp
Lemon juice 1 tbsp
Soft butter ¼ tsp + as required
Salt to taste

Methods

To make pastry dough mix 1½ cups refined flour, salt and 1 tsp sugar in a bowl. Add frozen butter cubes and rub it in with your fingertips till the mixture resembles breadcrumbs. Add 5 tbsps water and knead gently to make smooth dough. Wrap in moist muslin cloth and refrigerate for 10-15 minutes.
Take apples, 2-3 tbsps refined flour, 1 tsp sugar, cinnamon powder and nutmeg powder in another bowl and mix gently so that the apple slices do not break. To prevent apple slices from turning black, pour lemon juice over them and mix gently.
Bring out the dough from refrigerator and divide into 2 equal parts. Knead both halves lightly.
Spread a plastic sheet on the worktop and place one portion of dough in the centre. Fold the plastic over and roll out the dough into a disc an inch bigger in diameter than the 9 inch pie mould or pie dish. Similarly roll out the second portion of the dough.
Preheat oven to 200 ºC.
Remove the plastic gently and place 1 disc in the pie dish. Flatten it on the base and along the edges of the mould so that excess dough sticks out. Trim the extra dough and put the pie dish in the refrigerator to set.
Once firm, pierce it all over with a fork. Spread 1 tsp butter and then spread apple mixture evenly on the base. Sprinkle 2 tbsps of the sweet apple mixture water on top and dot with some butter.
Place the second disc over the filling, covering it completely. Trim edges. Make a few slits in top so that the steam can escape. You may use the leftover dough trimmed from the edges to make a design on the top.
Brush the top crust with butter before baking. Place the pie dish in the preheated oven and bake for 40 minutes.
Cut into wedges and serve warm with vanilla ice cream.