Khatti Mooli

Khatti Mooli

By  Chef Shantanu Gupte
From   India Unlimited

Prep: 5 minutes

Cook: 25 minutes

Method: Easy

Course: Starter

Type: Kashmiri

Key Ingredients:

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.

You May Also Like

view all

Chefs Recipe

view all

Recipies From Show

view all
Almond Crusted Chicken

Almond Crusted Chicken

Prep: 15 minutes

Cook: 15-20 minutes

Method: Easy

Course: Starter

Type: Kashmiri

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. .

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.

You May Also Like

view all

view more
Tomatokeftedes

Tomatokeftedes

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Kashmiri

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.

You May Also Like

view all

Chefs Recipe

view all

Recipies From Show

view all

view more
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: Kashmiri

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.

You May Also Like

view all

Chefs Recipe

view all

Recipies From Show

view all

view more
Chicken Farcha

Chicken Farcha

By Chef Shantanu Gupte
By India Unlimited

Prep: 2 hours

Cook: 30 minutes

Method: Easy

Course: Starter

Type: Kashmiri

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.

You May Also Like

view all

Chefs Recipe

view all

Recipies From Show

view all

view more
Nadir Monji

Nadir Monji

By Chef Shantanu Gupte
By India Unlimited

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Kashmiri

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.

You May Also Like

view all

Chefs Recipe

view all

Recipies From Show

view all

view more

Welcome to www.foodfood.com ("Website"). This Website is owned and operated by Turmeric Vision Private Limited.

Follow Us

Helpful Links

Helpful Links

Copyright © | All Rights Reserved.