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

Samosa Chat Recipe

Posted on June 14, 2018September 14, 2019 by vinaya

Samosa Chat is a street food popular all over North India and also in Mumbai, the business capital of India. Young and old like it because it is tangy, sweet and spicy all rolled into one. It can be served with Chole or without it. Posting the one without Chole today. The recipe below is to serve one person or to make one plate of Samosa Chat. Recipe link for the Samosa has been posted at the end of this recipe.

Ingredients :

1 large Punjabi Samosa
9 tbsps curds
5 tbsps sweet and sour tamarind chutney
4 tbsps green chutney
1 tbsp red chutney
1 tsp Everest Chat Masala
1/4 tsp Chilly powder
1/4 tsp roasted Jeera /Cumin powder
3 tsps sugar
Salt
1/2 onion
A fistful of Sev
Coriander leaves

Method :

Chop the onion and coriander leaves fine. Keep aside. Churn the curds. Add the sugar and salt as per taste and whisk well. Place the Samosa on a dish. Crush it. Pour the sweet and salty curds over it. Drizzle the tamarind, green and red chutneys. Sprinkle the jeera, chilly and chat masala powders. Garnish with finely chopped onions, Sev and coriander leaves.

Potato and Peas Samosa Recipe

Recipe for a Variety of Chutneys

Khandvi / Chickpea Rolls Recipe

Posted on June 13, 2018January 12, 2021 by vinaya

Khandvi is a popular snack made in the Western region of India. Nutritious as it is made of Besan/Chickpea flour which is high in protein and absolutely delicious! This recipe calls for very little oil, as this is a steamed preparation. The only oil that is used, is for seasoning.

Ingredients :

200 gms Besan/Chickpea flour
500 ml Buttermilk
4 green chillies
A pea sized piece of Hing /Asafoetida
1/4 tsp Haldi/turmeric powder
Salt

For the seasoning

3 tsps oil
1tsp mustard
1 tsp jeera/cumin seeds
1 sprig curry leaf
Coriander leaves

Method:

Grind the hing and green chillies together to a smooth paste. Add it to the Besan along with the buttermilk, salt and haldi and mix thoroughly. Pressure cook this mixture to three whistles. After the pressure is released, whisk the mixture well with an egg beater or whisk and spread it thinly on the back of a flat dish. You can also use the kitchen counter top to spread the mixture. Allow to cool. Cut into thin strips with a knife and gently roll them. If the strips are too long, you can cut them to the desired length. Arrange the rolls on a dish. Heat oil. Add the mustard. After it splutters add the jeera, followed by the curry leaves. Drop the seasoning over the rolls and garnish with coriander leaves.

Potato and Peas Samosa Recipe

Posted on June 10, 2018September 5, 2021 by vinaya

Samosa is a favourite tea time snack, and enjoyed with a mint chutney and tomato ketchup. Today I have posted a potato and pea samosa though you can always use a filling of your choice.

Ingredients :

350 gms Maida/all purpose flour
5 tbsps ghee/clarified butter
3/4 tsp Ajwain / carom seeds
Salt
Water
Oil to fry the Samosa

For the Samosa Filling:

3 boiled potatoes
A handful of cooked peas
1 heaped tsp Garam masala
4 green chillies
2 inch piece of ginger
Juice of one lemon
A pinch of turmeric
1 tbsp oil
1tsp Jeera/cumin seeds
1 tsp coriander seeds ground coarsely
Coriander leaves
Salt

Method :
Take the all purpose flour in a bowl. Drop in the ajwain, salt and ghee and mix well till you get a crumbly dough. Add water little by little to the dough to form a hard and firm dough. Allow it to rest covered for about twenty minutes. Meanwhile mash the cooked potatoes gently. Add the cooked peas to it. Grind the ginger and green chillies coarsely. Chop the coriander leaves fine. Heat oil in a pan. Drop in the cumin and coriander seeds and after they splutter add the ginger green chilly paste. Toss for half a minute. Add the garam masala, Turmeric powder and salt. Drop in the potato and peas mixture. Mix and heat thoroughly. Add juice of lime and the chopped coriander leaves. Keep aside.
Uncover the dough and knead it well. Pinch balls of the dough and roll them into circles of six inch diameter. These circles should neither be too thick nor thin. Cut the circle into half. Take one of the semi circles and shape it into a cone. Fill it with the potato and pea mixture. Apply a little water to the edges to seal the cone. Similarly finish off with the rest of the dough. Heat oil in a pan. Drop in two to three of the samosas at a time and fry to a rich golden brown. Drain them on tissue paper. Serve them hot with mint chutney and tomato ketchup.

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Potato Bhajia/ fritters Recipe

Posted on May 7, 2018 by vinaya

Potato Bhajia is an all time favourite short eat, served at get togethers or as a snack at tea time. It is quick, easy to make and delicious as well. The children will simply love it!

Ingredients :

4 potatoes
150 gms Besan /Chickpea flour
50 gms Rice flour
1tsp chilly powder
1tsp Hing/asafoetida
A large pinch of ajwain /carom seeds
Salt
Oil to fry the Bhajia

Method :

Deskin the potato and wash them thoroughly. Slice them thinly. Mix the Besan, rice flour, salt, chilly powder, hing and ajwain. Add enough water to make a batter which is neither too thick nor runny, so that it coats the potato slices well. Heat oil in a pan. Dip the potato slices in the batter and drop them a few at a time in the hot oil. Deep fry to a golden brown and crisp. Serve hot.

Green Chilly Fritters Recipe

Posted on April 19, 2018 by vinaya

These Bhavnagari chillies are the mildly spiced ones, making them ideal for making fritters or what is known as Mirchi Bhajia. An Andhra delicacy, they are now found in every region in India, as they go well with Dal Rice or even as an evening snack with a cup of hot tea.

Ingredients :

9 medium sized Bhavnagari chillies
150 gms Besan/Chickpea flour
50 gms rice flour
A large pinch of hing/Asafoetida
Salt
A large pinch of ajwain / Carom seeds
A pinch of haldi/ turmeric powder
Oil for frying

Method :

Wash and slit the green chillies in the centre, keeping the ends intact. Remove seeds if any gently. Mix together the Besan, rice flour, salt, haldi, hing and ajwain. Add enough water to make a thick batter. Fill some of the batter in the chillies. Heat oil in a pan. Check the temperature of the oil by dropping a spoon of batter in it. It should immediately rise to the surface. Lower the flame. Gently dip the chillies in the batter and drop them into the oil. Fry on a medium flame to a nice golden yellow. Serve hot.

Idli Pakora Recipe

Posted on March 13, 2018 by vinaya

Idli Pakora is a simple and delicious option to put leftover Idlis to good use. The Pakora is nice and fluffy inside and crisp on the outside. It can be served with a mint chutney or with tomato ketchup. I love mine as is, as the batter has all the spices added to it.

Ingredients :

6 Idlis
100 gms Besan/Chickpea flour
50 gms Rice flour
2 green chillies
Hing/asafoetida as per taste
A large pinch of ajwain /caraway seeds
1/2 tsp chilly powder
1/2 onion
Coriander leaves
Salt
Oil for frying the Pakora

Method :

Cut the Idli into bite sized pieces. Keep aside. Crush the green chillies coarsely. Chop the coriander leaves and onions fine and tip them into a bowl. Add the ajwain, chilly powder, salt and hing. Add the Besan and rice flour. Add a little water at a time to make a semi thick batter. Mix well and keep aside. Heat oil in a pan. When the oil has reached the right temperature dip around five pieces of Idli into the batter. Drop them into the oil. Deep fry to a rich golden brown. Drain on tissue paper and serve hot with mint chutney or tomato ketchup.

Colocassia Root/ Arbi stir fry

Posted on February 7, 2018February 14, 2018 by vinaya

Colocassia roots or Arbi as they are called all over North India and Chembu in South India can be turned into a simple but delicious stir fry or steamed and used in coconut based or onion based gravies as per individual taste. The leaves of the Colocassia tubers are used to make a tasty dish called Patra, Pathrado or Alu Vadi. Posting a stir fry today which is simply amazing! You can even serve it as an appetizer.

Ingredients :

1 kg Arbi
3tbsps chilly powder or as per taste
Salt
1 tbsp Hing/asafoetida
5tbsps Coconut oil
2tsps mustard

Method :

Wash the Arbi thoroughly. Boil it in a large pot of water till three fourth done. Allow to cool. Deskin. Chop into bite sized pieces. Sprinkle the chilly powder, salt and hing and mix well. Marinate for half an hour. Heat the oil. Add the mustard and, after it splutters, switch off the stove. Drop in the marinated Arbi. Mix thoroughly so that the oil coats the Arbi evenly. Tip it into a microwave safe dish and microwave for five minutes. Remove. Toss and microwave for another five minutes. It can also be made the traditional way by roasting on a gentle flame.

Methi Muthiya /Fenugreek leaves fritter, Recipe

Posted on February 1, 2018February 14, 2018 by vinaya

Methi Muthiya can be had as a snack or added to Undiyu or any subzi as fenugreek imparts fragrance to the dish. It can also be served as an appetizer at get togethers.

Ingredients :

1 bunch methi/Fenugreek leaves chopped.
A small bunch coriander leaves
2 tbsps dhaniya/coriander powder
1 tsp jeera/cumin powder
1 tsp chilly powder
A pinch of haldi/turmeric
Sugar and salt as per taste
1 tsp ginger garlic paste
1tbsp of sesame seeds/til
A pinch of ajwain
A small bowl of besan/Chickpea flour
Wheat flour as required to bind a dough as for chapati.

Method :
Add all the above together and knead a dough as for chapati. Make oblong balls. Heat oil and deep fry till crisp.

Eggplant Pakora Recipe

Posted on January 3, 2018February 14, 2018 by vinaya

The fritters or Pakora made of this variety of Eggplant called Matti Gool in Karnataka is simply delicious. I had posted a coconut based dish of the same Eggplant a few days ago. This particular variety of Eggplant is grown in the village called Matti near Udipi in South Karnataka. It is seasonal, hence it is much sought after for the couple of months that it is available.

Ingredients :

One large Eggplant
1 heaped cup Besan/ Chickpea flour
1/2 cup Rice flour
1tsp chilly powder
1/4 tsp Ajwain / Carom seeds
1/4 tsp hing/asafoetida
Salt
Oil to fry the Pakora

Method :

Wash and pat dry the Eggplant. Slice it neither too thick nor thin in the shape desired. Make a thick batter of pouring consistency of the Besan, rice flour, ajwain, hing and salt with just enough water. Heat the oil in a pan. Dip the slices of the, Eggplant in the batter and deep fry till crisp and golden. Drain and serve hot.

Onion Pakora Recipe

Posted on January 1, 2018February 14, 2018 by vinaya

Onion Pakora is a delicious tea time snack where in slices of onion are dipped into Chickpea batter and fried to a crisp. The method of slicing the onion varies all over India though the basic batter remains the same. It is this variation in slicing that gives it it’s distinct taste and texture.

Ingredients :

4 onions
1 cup Besan/Chickpea flour
1/2 cup Rice flour
1 tsp Ajwain/Carom seeds
Hing/Asafoetida
Salt
1 tbsp chilly powder
2 green chillies
Coarsely crushed Coriander seeds
Oil for frying

Method :

Slice the onions thinly. Place them in a bowl along with minced green chillies, hing, chilly powder, ajwain, crushed coriander seeds and salt. Mix well, pressing the onions gently. Keep aside for ten minutes. The onions release water. Drop in the Besan and rice flour. Sprinkle a little water if required. The texture should be such that the flours should stick to the sliced onions. Heat oil in a pan. Drop in the onions a little at a time and fry to a rich golden brown. Drain on a tissue and serve hot.