Hors d'oeuvre / Appetizers - Vinaya's Culinary Delights

Sprouted Moong Salad Recipe

Posted on October 24, 2017November 12, 2017 by vinaya

Sprouted moong/Green gram is high in B complex and proteins too. It can be used as a salad, in subzi or even in chaats. Here is a healthy salad for all of you dear friends.

Ingredients :

100 gms moong
Pomegranate seeds
2 green chillies
Juice of half a lemon
Coriander leaves
Salt

Method :

Wash and soak the Moong overnight. The next morning drain and tie it in a cloth. Allow it to sprout. It may take a day or two. Sprouting depends on the weather conditions. It takes place quickly during summer. Once the Moong has sprouted, it can be used either with the peel on, or without it. Here I have used the peel to make a chutney. I prefer mine blanched, so just boiled it for a couple of minutes, drained the water and allowed it to cool. Crush the green chillies and salt. Mix the sprouted Moong, pomegranate, seeds, chillies, salt and chopped coriander leaves. Drizzle with lemon juice. Serve as a side dish or as a starter.

Chilly Cheese Toast Recipe

Posted on October 4, 2017November 13, 2017 by vinaya

Chilly cheese toast is always a welcome hors d’oeuvre at get togethers and informal parties. Posting one today dear friends. Enjoy.

Ingredients :

Three slices of bread
Grated cheese as per requirement
1/2 Capsicum chopped
2 green chillies minced
3 Black olives
Salt
Pepper

Method :
Cut the bread into triangles. Butter them on both sides. Mix the grated cheese, chopped cut Capsicum and green chillies, salt, pepper and olives.
Roast one side of the bread slice. Pile the mixture on the toasted side, cover and roast the other side till it is a golden brown and the Cheese has melted. Serve with tomato ketchup.

Dim Sums Or Momos Recipe

Posted on September 21, 2017November 13, 2017 by vinaya

Momos or dim sums are one of the most delish of the Arunachal Pradesh cuisine. The outer covering can be made using flour, wheat flour or even rice flour. Stuffed with sautéed vegetables and seasoned mildly with pepper and soya sauce, they are relished either with a ginger garlic and tomato sauce or with dark soya sauce.

Ingredients :

For the outer covering:

250 gms maida/all purpose flour
2 tsps oil
Salt

For the filling :

50 gms of the following vegetables :
Cabbage
spring onions
bell peppers
Grated ginger and garlic as per taste
Salt
1tsp soy sauce
1/2tsp pepper powder
2 tbsps Amul butter

Method:

In a pan sauté the ginger and garlic in 2tbsps of butter for a couple of minutes. Add all the above mentioned vegetables and sauté till crunchy but done. Add the Soya sauce, pepper and salt and heat. Switch off and allow to cool thoroughly.
Mix the maida with salt and oil. Adding a little water at a time knead it to a semi soft dough. Keep it aside for about 15 mnts. Make 14 balls of the dough. Roll out into the size of a poori. Place the stuffing in the centre and bring the ends of the dough together by pleating them. Finish off with the rest of the dough. Place them in a steamer and steam for 15 mnts.
Note: keep distance while placing the momos in the steamer as they tend to expand while being steamed.

Sauce

Ingredients

20 dry red chillies
One large onion minced
18 garlic cloves minced
2 inch piece of ginger grated
1 tbsp vinegar
2 tsps sugar
1 level tsp pepper powder
1/2 tsp soya sauce
3 tbsps tomato sauce
5 tbsps oil
Salt

Method :
Grind the dry red chillies to a paste with water. Keep aside.
Heat oil. Add the ginger and garlic. Toss till they lose their raw aroma. Do not brown them. Add the onion and roast till translucent. Add the chilly paste and mix well. Saute till you see the oil oozing at the sides. Add half a cup of water and simmer for a couple of minutes. Add pepper, soya sauce, tomato sauce, vinegar and sugar. Boil well. Check to see if more sugar or salt is required. Remove from flame and allow to cool store in an airtight container. Stays good for a fortnight in the refrigerator. Serve momos hot with the sauce.

Baby Corn Crispy Dry Recipe

Posted on September 18, 2017November 13, 2017 by vinaya

Baby corn boiled, fritters, stir fries and Manchurian dry are a delightful start to a meal. Here is a crispy dry dear friends.

Ingredients:

1dozen tender baby corn
1 tsp chilly flakes
2 tbsps Amul Garlic and Herb butter
Salt
2 tbsps corn flour
2 tsps rice flour
Salt

Method :

Boil the baby corn in salted water till done. Heat some garlic and herb flavoured Amul butter and drop in the baby corn. Sprinkle chilly flakes and toss them till they change colour. Mix the two flours. Sprinkle them and keep tossing the baby corn till they turn crisp. Serve hot.

Hara Bhara Cutlets Recipe

Posted on September 18, 2017November 13, 2017 by vinaya

Hara bhara in Hindi means lush green!!! Pureed spinach is added to these cutlets along with fresh peas, mint and coriander leaves to give them their delightful green colour.

Ingredients :

2 potatoes
1 cup fresh green peas
1 cup spinach puree
1 tbsp ginger garlic paste
4 green chillies
A few mint and coriander leaves chopped fine
Half cup bread crumbs
Salt
Oil for frying

Method:

Pressure cook the potatoes. Peel and mash them. Boil the peas and mash them too. Grind the green chillies to a smooth paste and add them along with the finely chopped mint and coriander leaves to the potato and green peas mixture. Shape them into kebabs of your choice. Heat oil and deep fry till crisp. Serve with onion rings and tomato sauce.

Potato And Corn Patties Recipe

Posted on September 18, 2017June 16, 2018 by vinaya

An extremely popular appetizer served at parties and informal get togethers, the potato and corn patties is loved by young and old alike!

Ingredients :

6 potatoes boiled and mashed
One big fistful of corn crushed roughly
10 green chillies
2 inch piece of ginger
5 garlic cloves
1 tsp jeera powder
1 tbsp coriander powder
A pinch of turmeric powder
A pinch of chilly powder
Juice of half a lemon or amchur
Coriander leaves
Bread crumb powdered to bind the patties.
2 tsps oil
Salt

Method :

Make a paste of the green chillies, garlic and ginger. Add the boiled and mashed potatoes, corn and all the other ingredients together. Add enough bread crumb powder to make the patties firm. Roast on the tava drizzling a little oil on it till it takes on a golden brown hue. You may also deep fry it.

Mangalore Bonda Recipe

Posted on September 11, 2017November 14, 2017 by vinaya

Mangalore Bonda or Goli bazo as it is called in Mangalore is a must eat when visiting Mangalore. Made out of a batter of curd and all purpose flour, it is accompanied by a chutney. Followed by a filter coffee it is sheer bliss! I would like to thank my dear friend Manjupriya Kamath who shared her recipe with me. ❤️

Ingredients:

250 gms maida
6 tbsps besan
8 green chillies
2 inch piece of ginger
5 tsps sugar
Salt
1 heaped tsp jeera
1 /4 tsp soda bi carb
200 ml thick curd

Method :
Take maida, besan and curd in a bowl. Grind the chillies, ginger, sugar and salt to a paste. Add the jeera and grind it just once. Add it to the Besan. maida and curd and mix thoroughly. Drop in the soda bicarb, mix and allow to rest for ten minutes. The batter should be thick as for vada or it will absorb oil. Heat oil and drop in small portions of the batter. Deep fry to a golden brown. Serve with green chutney.

Chutney

One fistful Daalia / roasted Chana dal
One fistful grated coconut
1/4 tsp tamarind paste
A few mint leaves
A small bunch coriander leaves
Green chillies as per requirement
Salt.

Method:
First powder the Daalia. Then add the remaining ingredients and grind with enough water to make a smooth but thick chutney.