Paneer Chilli Cheese Fingers

Paneer Chilli Cheese Fingers

By  Chef Madhu Sneha
From   Sunny Side Up

Prep: 20 minutes

Cook: 30 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

These paneer topped fingers make excellent starters

Ingredients

  • Cottge cheese (paneer), crumbled 200 gms
  • White/Brown bread 8 slices
  • Butter to grease
  • Medium onion, chopped 1
  • Fresh coriander leaves, chopped 1 tbsp
  • Green chillies, chopped 2
  • Medium green capsicum, chopped 1
  • Salt to taste
  • Black pepper powder 1 tsp
  • Tomato ketchup as required
  • Cheese spread 2 tbsps
  • Cheddar cheese / processed cheese, grated 100 gms

Methods

  • Preheat the oven to 200º C (400º F). Grease a baking tray lightly with some butter.
  • Take cottage cheese in a bowl, add onion, coriander leaves, chillies, capsicum, salt and pepper powder and mix well together.
  • Lay the bread slices on the worktop and spread the ketchup on them evenly.
  • Apply some cheese spread on the top of ketchup. Top that up with the cottage cheese mixture.
  • Sprinkle lots of grated cheddar cheese to cover the filling.
  • Place the bread slices on the baking tray in a single layer, keep the tray in the preheated oven and bake for 10-15 minutes.
  • Bring the tray out and cut all the slices into 3 fingers each, arrange them on a serving plate and serve immediately.

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Almond Crusted Chicken

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. .

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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American Corn on the Cob

American Corn on the Cob

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

  • Corn on the cob

Any time snack – flavourful and piquant corn on the cob can be enjoyed especially during monsoon

Ingredients

  • Corn on the cobs, boiled 2
  • Butter 2 tbsps
  • Cinnamon (dalchini) powder 1 tsp
  • Salt to taste
  • Orange zest (narangi ka chilka), grated 1 tsp
  • Lemon zest (nimbu ka chilka), grated ¼ tsp
  • Lime zest, grated ¼ tsp

Methods

  • Take butter, cinnamon powder, salt, orange zest, lemon zest and lime zest in a bowl and mix well.
  • Roast corn directly on flame, rotating it so that they are evenly roasted all around.
  • Brush the butter mixture evenly all over and serve.

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Apple Yogurt Slush

Apple Yogurt Slush

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 10 minutes

Cook: 0 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

  • Apple
  • Hung yogurt

Apples and hung yogurt blended together to make a delicious slush

Health Tips:

Low fat yogurt

Ingredients

  • Apples, peeled, cored and cut into cubes 2 cups
  • Hung yogurt (chakka) 1 cup
  • Lemon juice 1 tbsp
  • Nutmeg, grated 1 tsp
  • Sugar ½ cup
  • Cinnamon (dalchini) powder ½ tsp
  • Ice cubes 10

Methods

  • Pour lemon juice over apples to prevent them from turning black. Put apples, hung yogurt, nutmeg powder, sugar, cinnamon powder and ice cubes in a mixer jar and blend till smooth.
  • Pour into serving glasses and serve chilled.

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Flavoured Popcorn

Flavoured Popcorn

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

  • Dried corn kernels

A tub full of these flavoured popcorn will help you enjoy a film that much more

Ingredients

  • Dried corn kernels ½ cups
  • Oil 1 tbsp
  • Butter 1 tbsp
  • Onion powder ½ tsp
  • Garlic powder ½ tsp
  • Red chilli powder ½ tsp
  • Black pepper powder ½ tsp
  • Salt to taste
  • Sugar ½ cup
  • Jaggery (gur), grated 1 cup

Methods

  • To make popcorn, put ½ cup of corn in a pressure cooker, add 1 tbsp of oil, mix and keep the cooker on high heat. Cover with lid but do not lock cooker. The corn will start popping and once it stops popping it is ready.
  • To make a spice mix, heat 1 tbsp of butter in a non-stick pan. Add onion powder, garlic powder, red chilli powder, pepper powder and salt and mix well for 1-2 minutes. (You may add ½ tsp lemon juice if you like).
  • For the caramel flavour, melt sugar and jaggery in a non-stick pan for 2-3 minutes. Stir occasionally so that the mixture does not burn and melts evenly. Once it turns brown it is caramelized.
  • Put half the popcorn in one bowl, pour hot caramel, toss well and serve. Put the remaining popcorn in another bowl, re-heat spice mix if cool and then pour over the popcorn. Mix it well and serve.

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Vegetable Sausages

Vegetable Sausages

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 8-9 hours

Cook: 20 minutes

Method: Moderate

Course: Starter

Type: Fusion

Key Ingredients:

  • Garbanzo beans and red kidney beans

Made especially for the vegetarians, these sausages are simply superb

Ingredients

  • Garbanzo beans (kabuli chana), soaked overnight and cooked 1 cup
  • Red kidney beans (rajma), soaked overnight and cooked 1 cup
  • Dried sage (optiona) ½ tsp
  • Dried oregano ½ tsp
  • Red chilli flakes ½ tsp
  • Fresh mint leaves, chopped ½ tsp
  • Butter 1 tbsp
  • Whole wheat flour 2-3 tbsps + to dust
  • Salt to taste
  • Oil to deep fry
  • Milk 2 to 3 tbsps
  • Cornflour 2 to 3 tbsps
  • Hot dog buns 4
  • Tomato sauce as required
  • as required

Methods

  • Put garbanzo beans, kidney beans, dried sage, oregano, chilli flakes, mint leaves and butter in a mixer jar and grind into a slightly coarse paste. Transfer it into a large bowl, add whole wheat flour and salt and mix well.
  • Dust the worktop with a little wheat flour. Grease your hands, take 2 tbsps of mixture and roll it on the worktop into a round long cylinder resembling a sausage (6-7 inches).
  • Heat oil in a non-stick pan. Take milk in small bowl and cornflour in a plate.
  • First dip the cylinders in milk, coat with cornflour place them in the pan and shallow-fry, rotating the cylinders, for 5-6 minutes or till they are evenly golden all around. Drain onto absorbent paper.
  • Halve the hot dog buns, spread tomato sauce and mustard sauce on both halves, place veg sausages inside and arrange them on a serving platter. Serve immediately.

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