Appetizers/Snacks

Tandoori Paneer Tikka

I love weekends, not for the fact that I can relax and enjoy but also get my hands dirty in the kitchen trying new dishes. Paneer tikka was always on my mind, but I used to just push it to next weekend menu as I had to marinate the paneer. This time I was sure I had time to marinate and did it.

Well the thing I tweaked in this procedure was to use oven instead of a grill. Grill works the best but you don’t have to compromise with the taste when you use oven either!

Ingredients: makes for 4 people

Paneer- 16 pieces (cut into 2 inch cubes)

Bell pepper (red, yellow, green) – ½ of each (cut into 1 inch pieces)

Onion- ½ cut into 1 inch pieces

Black pepper powder- ½ tsp

Wooden or metal skewers (If using wooden skewers, dip them in cold water for half an hour to avoid burning of the skewers)

Oil

For marinating:

Thick yogurt – 1 cup

Cumin podwer-1 tsp

Coriander powder- 1 tsp

Red chilli powder- 1 tsp

Garam masala- ½ tsp

Lemon juice – 1 tbsp

Salt- as per your taste

For garnishing:

Garam masala, red chilli powder, lemon juice

Preparation:

In a bowl mix all the ingredients listed above for marinating. Add Paneer cubes and marinate for 5-6 hours (can marinate overnight for better results).  Take skewers, grease it with oil. Arrange bell peppers, onions and paneer in the fashion you like.

Sprinkle black pepper powder and oil and roast it in the oven for 15 minutes at 300ᵒF. Now turn the skewers upside down and roast for 15 more minutes. Make sure that paneer or the vegetables don’t get burnt.  Sprinkle garam masala, red chilli powder and lemon juice before serving.


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Appetizers/Snacks

Goli Bajji

 

Goli bajji also called as mangalore bajji or baje,  a delightful evening snack which is very famous in Dakshina kannada. It is very simple to prepare and requires less ingredients. Goli bajji reminds me of Malleshwaram CTR hotel. They make the tastiest goli bajji’s I have ever eaten, next comes my mother-in-law with whom, I learnt this recipe.  The only main technique to get crunchy, fluffy bajjis is mixing all purpose flour or maida with sour curd/yogurt.

Ingredients:

All purpose flour/maida- 1 cup

Sour yogurt/curds- 1/2 cup

Green chillies- 2-3 chopped

Thinly sliced, small cut coconut pieces- 2 tsp (optional)

Curry leaves– few

Cumin seeds– 1/2 tsp

Sugar- A pinch

Salt- To taste

Oil- For frying

Preparation:

Mix all the above listed ingredients in a bowl until the batter is really smooth. Mix well for at least 5 minutes. Allow the batter to ferment for 2-3 hours. If you do not wish to wait for 2-3 hours, you can use cooking soda too.  If using so, mix the batter with 1/2 tsp soda and rest the batter for half an hour. The consistency of the batter should not be very thick, it should be of dropping consistency.

Heat Oil in a frying pan. Wet your hand in water, so that the batter do not stick to your palm. Make small dumplings and drop them in oil and fry it in medium low flame.  Bajjis will be ready when they turn golden brown. Serve the bajji’s with coconut chutney which is the ultimate combination according to me :).

Note:  Keep yogurt/curds in room temperature for 1-2 days to make it really sour.

We can also make bajjis, just by mixing maida, curds and salt.

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Appetizers/Snacks

Guacamole

Guacamole is a avocado based dip which goes well with tortilla chips. I was first introduced to guacamole when I was in California.  It really has a unique flavor and taste and once you have tasted you get addicted to it. Avocado itself  has a very good nutritional value, it is rich in mono saturated fats, potassium, vitamin B, E and K. Its very simple, quick and a healthy recipe.  All in all its a great snack to munch with chips anytime of the day.

Ingredients:

Ripe avocados- 2

Tomatoes–  1

Onion–  1

Cilantro– 1/2 cup

Jalapeños– 2 to 3

Garlic cloves- 3 to 4

Lemon -1

Oregano powder- 1/2 tsp

Salt to taste

Preparation:

Finley chop tomatoes, onions, cilantro and keep aside. Mince garlic cloves and jalapeños. Mash the avocados coarsely.  Add all the chopped ingredients, lemon juice, oregano and salt. Mix well and serve with tortilla chips.

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Appetizers/Snacks

Ambode

Ambode is a fried snack prepared for all festivals in Karnataka. It can be prepared with many ingredients like mint leaves, onions, groundnuts/peanuts, moong dal and so on, but the main ingredient is channa dal (split yellow peas). I prepared it with mint leaves this time.

During festivals they prepare this and also add it into the beLesaaru and serve it with rice, it’s a favorite of many!

Ingredients:

Channa dal- 1 cup

Fresh coconut- 1/4 cup

Mint leaves- 1 small bunch

Rice flour- 1 tbsp

Curry leaves- 5 to 6

Green chillies/ jalapeño – 6 to 7( or according to your spice level)

Asafetida – ¼ tsp

Salt – to taste

Oil – for frying

Preparation:

Soak channa dal for 2 hours. Chop mint leaves, green chillies and curry leaves.

Grind all the above ingredients (except oil, salt, rice flour and asafetida) with soaked channa dal coarsely without adding water. Add salt, asafetida and mix well. Take a big lemon size mixture in your hand and make small patties out of it.

Deep fry the patties on medium low flame for 6-7 minutes each side or until golden brown. Enjoy the hot crispy ambodes!

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Appetizers/Snacks

Bruschetta with Tomato and Basil

Italian bruschettas are one of my favorite appetizers. I make this often at home. They are a perfect appetizer for an Italian dinner. I learnt making this from a recipe on the internet. I customized the recipe to my own taste. My whole family enjoyed this a lot.

Ingredients:

Roma tomato- 1 finely chopped

Onions- 1 finely chopped

Fresh basil-2 Tbsp finely chopped

Garlic- 3 to 4 cloves minced

Mozzarella cheese- 8oz  finely grated

Extra virgin olive oil- 2 to 3 Tbsp

Salt and pepper- to taste

1 baguette French bread or similar Italian bread

Preparation:

Preheat the oven to 350°F. Cut the bread diagonally into ½ inch thick slices.

Place the bread slices on the cookie sheet and rub garlic cloves on each slice and drizzle top side of the bread with olive oil using pastry brush.

Add chopped tomatoes, onions and mozzarella cheese evenly on each slice, sprinkle salt and pepper and garnish with fresh basil leaves.

Place the tray on the top rack of the oven and bake for 8 to 10 minutes or until all the cheese melts and bread becomes crispy.

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Appetizers/Snacks

KodubaLe

Snack time!!!  KodubaLe is a snack most commonly made in Karnataka.  Kodu in kannada means horns and baLe means bangles, so kodubaLe is bangle shaped with horn like endings. As it happens, both my aunt and my husband’s aunt make delicious kodubaLes. This recipe is from my husband’s aunt.

Ingredients:

Rice flour-4 cups

Chiroti rave/ fine semolina-1 cup

Shredded coconut- 1½ cup

Unsalted butter-4 Tbsp

Cumin seeds- 1Tbsp

Asafoetida-½ Tsp

Red chilli powder and salt- As per your taste

Oil- for deep frying

Preparation:

Mix all the above ingredients with water excluding oil and make the dough to a firm consistency.  The dough should not stick to your palm when rolling it.

Knead the dough well and make small lemon sized balls. Heat the oil in the frying pan.

Roll the dough balls into ½-¾ inch thickness sticks with your palm without putting much pressure on the dough. Now overlap the ends forming the shape of a bangle.

Deep fry the kodubaLes until they turn golden brown on both sides. Make sure to fry them on medium heat.  Once cooled store them in air tight containers so that they stay crisp. Enjoy your snack with coffee or tea……..

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