Sanoli's Kitchen: Starters
Showing posts with label Starters. Show all posts
Showing posts with label Starters. Show all posts

Tuesday, January 7, 2014

MACH ER (FISH) KOFTA CURRY

Today I am here with a mouth-water fish dish from Bengali cuisine. Truly speaking, a Bengali meal is incomplete without fish. Fishes are prepared in the very delightful ways in Bengali daily meal or occassion. But those Bengali kids, who brought up in abroad are hard for them to cop up with fish bones. This recipe is the great solution for those kids, who avoid fish scaring of fish bones. Tryout once, you will never forget its taste.


INGREDIENTS:


FOR KOFTAS (I made 18 koftas):

500 gm Medium Sized Pieces of Rohu Fish (you may use Catla, Buffalo Carp, Bhetki or Barramundi or Pomfret)
1/2 tsp Turmeric Powder
1 Medium Onion (finely chopped)
3 Finely Chopped Green Chilies
2 Slices of Bread
2 tbsp Finely Chopped Coriander Leaves / Cilantro
1/2 tsp Garam Masala Powder (freshly pounded)
Salt to taste
3-4 tbsp Oil to shallow fry koftas


FOR GRAVY:

1/2 Cup Freshly Grated Coconut
2 tbsp Onion Paste
1 Medium Onion (finely chopped)
1&1/2 tsp Ginger Paste
1 Bay Leaf
1 tsp Dry Roasted Cumin Seeds (powdered)
1 tbsp Red Chili Powder
1/2 tsp Turmeric Powder
1&1/2 tsp Coriander Powder
1/4 tsp Powdered Nutmeg & Mace
2 tbsp Finely Chopped Fresh Coriander Leaves / Cilantro
3 tbsp Oil
1 tsp Clarified Butter (ghee)
Salt to taste

METHOD:

TO PREPARE FISH KOFTAS:

Wash fish pieces nicely and make those pat dry. Marinate fish with turmeric powder and salt. Keep aside for 15-20 minutes. Fry fish pieces nicely (both sides) and remove from oil.
Discard bones and skin from the fish.
Take fish, onion, bread, coriander leaves, chilies, garam masala and salt in a bowl. Mash and mix everything well.
Form the fish mixture in small balls, shallow fry them both sides slightly till those turn into golden brown. Keep them aside.

TO PREPARE GRAVY:

Add chopped onion in hot oil, fry till it changes its turns translucent. Add onion paste, ginger paste, chili powder, turmeric powder, grated coconut, coriander powder, nutmeg-mace, bay leaf and salt one by one. Fry the spice mixture for 2-3 minutes.
Add 2 cups or enough warm water to cover the koftas. Bring it to boil. Add the koftas, lower the heat and cook it covered for 2 minutes. Turn the koftas. Sprinkle coriander leaves, clarified butter (ghee) roasted cumin powder. Remove from heat.


Serve hot with steamed rice or pulao or biryani. Have this toothsome dish on your lunch or dinner table and enjoy Bengali delicacy!!!
Sending to: Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event

Sunday, January 5, 2014

PARMESAN CHICKEN

This heavenly & mouthwatering Italian chicken dish is so simple and easy to cook. I used to make this appetizing Parmesan Chicken was so delectable, we would fight for drippings, every last crumb. This chicken would cook in much faster way, buttery and crispy coated meat is really a fabulous one.

INGREDIENTS:
20 OZ / 600 gm Boneless Skinless Chicken Thighs
2 pods of Garlic (minced)
2 tbsps finely chopped fresh Parsley
4 OZ or 1/2 cup melted Unsalted Butter
1/2 tsp Salt
1 cup dried Italian Bread Crumbs
1/2 tsp Garlic Pepper
3/4 cup grated Parmesan Cheese
1/2 tsp freshly grounded Black Pepper
1/4 tsp Italian Seasoning (herb mix)

METHOD:
Cut chicken in 2" X 1" pieces. Wash nicely. Pat the chicken pieces dry with paper towel.
Combine unsalted butter with minced garlic in a bowl. In a seperate bowl, mix Italian bread crumbs, fresh parsley, garlic pepper, grounded black pepper, Italian seasoning, parmesan cheese and salt together.
Dip chicken pieces in garlic butter.
Then coat with bread crumbs-parmesan cheese mixture.
Now place chicken piece in 9" X 9" greased baking tray.
Keep little room in between the two pieces of chicken. Follow the same process for all chicken pieces. Sprinkle remaining garlic butter on the top.
Preheat oven to 450 F. Bake uncovered for 15 minutes. Switch off the oven. Keep as it is for another 5 minutes.

After baking chicken will look golden brown colour and crispy.
Serve hot with 'hot and sweet' tomato ketchup.
Linking to:  Chandrani's Holiday Recipes

Thursday, January 2, 2014

VEGETABLE TIKKI

'Aloo Tikki' is a famous North Indian street food. I made little variation with this recipe and loaded with mashed green peas, carrot, coriander leaves with a various of Indian spices. You may use this tikki as a patties in Burger. Though it is a street food, but while made it in home, is very healthy and delicious.

INGREDIENTS:

2 Potatoes
1/2 Cup Green Peas (blended in mixer)
1/2 Cup Grated Carrot
2 tbsp Finely Chopped Coriander Leaves / Cilantro
2 Green Chillies (finely chopped)
3-4 tbsps Bread Crumbs
1 tbsp Fresh Lemon Juice
1 tsp Cumin Seeds (roasted & powdered)
1/3 tsp Chaat Masala
1/3 tsp Garam Masala
Salt to taste
1/2 Cup Oil For Frying


METHOD:

Boil, peel and mash potatoes nicely.
In a large bowl, combine mashed potato, green peas, carrot, coriander leaves, green chilli, bread crumbs, lemon juice, roasted cumin powder, garam masala and salt. Mix the whole thing together nicely. Refrigerate the dough for 1 hour.
After that, take a small portion from this dough, give a shape of ball, press it round gently to make a flat round pattie or tikki. Repeat the procedure for all pieces. I made 15 tikkis from this entire dough.
Heat oil in a non-stick pan. Fry tikkis till crisp golden brown from both sides. Drain on a paper towel.


Sprinkle chaat masala on the top. Serve hot with your favourite chutney or ketchup.
Sending to:  Lets cook Christmas party food Favorite Recipes: Christmas Recipes 2013 Let's cook for Christmas event"Eat Vegetables Stay Healthy" & JUSTEAT Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event

Saturday, December 28, 2013

GRILLED MURGH TANGRI KABAB

Hi My Dear Friends,

It's amazing how fast a year can fly; today is the first blogging anniversary of  "Sanoli's Kitchen". Before 1 year ago, I started blogging named "Sanoli's Kitchen". I thought a blog would be an efficient way to store several recipes with theirs pictures, which I can share with my friends and other family members. When I started this food blog a year ago, my intention was to post daily, but I ended up with just 220 posts, still I am really happy with that. Today also I am a learner only, I wish to learn more and more. During this 1 year, I have visited many many food blogs with wonderful amazing new recipes to try, I felt I have been invitied so many lovely kitchens of my new dear friends whom I have met.

Tons of thanks to my subscribers, regular readers, co-blogger friends for in timing of visiting and reading my space, cooking your way through some of my favourite recipes and leaving your valuable feed back along the way. Your appreciation motivates me to further progress and improve 'Sanoli's Kitchen'.

So friends, celebrating this first anniversary with yummilicious "Murgh Tangri Kabab", a very delicious grilled chicken dish. If you try it once, trust me, it will be your next party menu surely. It has a different taste than other chicken dishes, an irresistible chicken recipe as starter of meal. Tangri kababs are nothing but grilled chicken legs along with thighs. Luciously juicy and tender on the inside, where as they are coated with a scumptious flavourful marinade from the outside.

INGREDIENTS:
4 Chicken Legs (with thigh)
1/2 tbsp White Pepper Powder
1/2 tbsp Black Pepper Powder
1 tsp Ginger Paste
1 tsp Garlic Paste
150 gm Hanged Plain Yogurt (Curd)
1 tsp Garam Masala Powder
1/3 tsp Saffron Strands
2-3 tbsps Olive Oil
2 tsps Lemon Juice
1/4 tsp Chaat Masala
Salt to taste

METHOD:
Wash the chicken pieces and make it pat dry.

Now make deep cuts on the thicker flesh of the chicken pieces upto the bone part with the tip of your knife. Make sure the marination will enter inside the chicken pieces.

In a large bowl, mix all ingredients (except saffron) nicely. 

Marinate chicken pieces in that mixture and refrigerate for atleast two hours. (I refrigerated the marinated chicken for overnight)

Take out the marinated chicken from refrigerator, sprinkle with the strands of saffron.

Preheat oven to 200 C for 10 minutes. Arrange chicken pieces on the grilled rack, sprinkle little olive oil on the top of the chicken. Now grill for 25 minutes. Turn the other side of chicken legs in between (after 15 minutes). Switch off the oven. Keep it as it is inside the oven for another 5-7 minutes.

Take out from oven. Sprinkle little lemon juice and chaat masala on the top.

Serve immediately by garnishing green salad, onion rings and lemon wedges. Enjoy!!! 

If you really like this recipe, please don't forget to send me your feedbacks...
Sending to: Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event


Tuesday, October 29, 2013

CORN PEAS SLICES

Today I bring sweet and sour, cheesy grilled bread slices filled with corn, peas, bell pepper and little spices. This crispy and healthy bread slices are perfect for breakfast or as an evening tea-time snack. It is very easy to make and yummy too. Tryout, you will love it.

INGREDIENTS:
8 Bread Slices
¾ Cup Sweet Corn (frozen)
¾ Cup Peas (frozen)
1 Green Bell Pepper /capsicum (chopped)
4 tbsp Bread Crumb
4 tbsp Butter
3 Cheese Cubes (grated)
1 Onion (finely chopped)
2 Tomatoes (pureed)
3-4 Chopped Green Chilies
1 tsp Kashmiri Red Chili Powder
2 tbsp Flour (maida)
1 tbsp Oil
Salt to taste

METHOD:
Heat oil in a pan or wok. Add chopped onion and green bell pepper in it. Sauté for 2 minutes.
Add Tomato puree, salt and kashmiri red chili powder in it. Fold nicely for a minute.
Add sweet corn, peas and chopped green chilies in it. Mix well. Cover and cook for another 10 minutes on medium heat; stir occasionally. Turn off the heat now. Mix flour with this mixture, fold well again.  Set it aside.
Preheat oven to 180 C. Cut each bread slice diagonally. Spread little butter on each bread slice. Again, spread 1 tbsp of corn pea mixture on it.
Sprinkle bread crumb and grated cheese on the top. Arrange bread slices on the baking tray. Grill for 10 minutes. Switch off the heat now. Keep it inside of the oven for another 5 minutes.

Serve immediately with any sauce of your choice.

Friday, October 25, 2013

MURGH TIKKA

Here is an essence of Punjab, easy to cook kabab dish in which boneless chicken chunks are marinated in yogurt and other special spices. Grilled on skewers and serve as a great and toothsome starter. The word 'tikka' means bits or chunks. Traditionally, Murgh Tikka means juicy and spicy chunks of boneless chicken roasted on open fire. But in cities, it is not possible to roast chicken on open fire, so we use oven or microoven for this purpose. However this kabab tastes great. Tryout and relish these amazing kababs. 

INGREDIENTS:
300 gm Boneless Chicken Breast, Cut into 1" Cubes
1 tsp Ginger Paste
1 tsp Garlic Paste
1/3 tsp Freshly Pounded Black Pepper (kala mirch)
1 tsp Kashmiri Red Chili Powder
1/4 tsp Turmeric Powder
1/4 tsp Garam Masala
A Pinch of Carom Seeds (ajwaan)
1 tbsp Gram Flour
2 tbsp Hung Curd
1 tbsp Lemon juice
Salt to taste
1 tbsp Olive Oil + 1 tbsp Mustard Oil
2 Bamboo Skewers (soak in water for 3-4 hours)

METHOD:
Wash chicken pieces nicely and make those pat dry. Now marinate chicken with 1/2 tsp ginger paste, 1/2 tsp garlic paste, black pepper powder, little salt and lemon juice. Mix thoroughly. Leave it for 30 minutes.
Heat olive oil in a non-stick pan. Add carom seeds in it and mix gram flour in it. Fry till a nice aroma comes out and gram flour changes its colour a little bit. Switch off the heat now.
Take a large bowl, add curd, gram flour, 1/2 tsp ginger paste, 1/2 tsp garlic paste, kashmiri red chilli powder, turmeric powder, garam masala, mustard oil and salt. Whisk nicely.
Add marinated chicken (that was marinated before) to this mixture. Fold thoroughly, so that chicken will incorporated well with all spices. Set marinated chicken in refrigerator for 3-4 hours or overnight.
Preheat oven to 220 C. Put chicken pieces in the skewers. Grease roasting tray with little oil and arrange chicken skewers on it. Bake it for 10 minutes. Take out the tray and turn the skewers to other side. Brush little oil on chicken. Put the oven on grill mode. Grill chicken pieces for another 10 minutes.

Chicken tikka is ready now. Serve warm with green salad, lemon wedges and sauce of your choice.

Sunday, September 15, 2013

CARAMELIZED ONION TART INSPIRED BY AMRITA GILL

Once again, here is a post to Kolkata Food Blogger's event - 'Know Your Kolkata Food Bloggers'. Today, I am going to introduce a very happy couple who are completely foodie, our sweet and very responsible blogger friends, Amrita Gill and her husband Vishal Tupper from "Sweet 'n' Savoury". 
Both of them are very jovial, friendly, very energetic and with lots of innovative and creative ideas regarding different kind of foods - a gorgeous couple with the sweetest smiles. The idea and concept of this event came from Amrita only. She is a great baker, please visit her space where you can find out amazing baking recipes with mouth watery desserts; where as Vishal is absolutely seafood lover and he shares lots of cooking recipes too. I had my eyes on 'Caramelized Onion Tart' that Amrita had once posted on her blog, I tried my hands on it, just came out awesome!!! My family loved and relished it so much, thanks for this wonderful savoury treat. Lets come to the recipe........

INGREDIENTS:

FOR 6 TARTS:
1/2 Cup All Purpose Flour
30 gm Butter (cold)
Little Ice Water For Kneading

FOR FILLING:
2 Medium Onions (thinly sliced)
1 tbsp Vinegar
1/4 tsp Dark Soya Sauce
1/4 tsp Green Chili Sauce
1 tbsp Oil
A Pinch Of Sugar
A Pinch Of Salt

FOR GARNISHING:
1 tbsp Full Shredded Carrot
Coriander Sprigs
1 tbsp Mayonnaise


METHOD:

HOW TO MAKE TART CRUST:
Cut butter in small cubes. In a bowl, mix flour and butter. Rub the butter cubes with the flour till the mixture resembles breadcrumbs (in texture). Add cold water 1 tbsp at a time and knead to get a smooth dough (Do not over knead). Wrap this dough with a plastic wrapper and refrigerate for half an hour.


Take out the dough and roll it with a rolling pin on a floured surface. Roll out roughly to the size of the choosen tart with 1/8" thickness. With your fingers press gently the pastry dough into the bottom and side of the tart pan. Be sure that the pastry fits snugly where the bottom and the side of the pan meet with no air pockets. The top of the pastry shell will be even with the top of the pan. To trim the excess portion, fold the overhanging pastry over the rim of the pan, press it along the edge and break off the excess portion. Line all the tart pans following the same way. Make small holes on the sides and bottom by using a fork to prevent it from shrinking and refrigerate for another half an hour.


Preheat oven to 180 C. Bake the tarts for 18-20 minutes or till they turn light brown in colour. Let them cool and take them out.

FOR FILLING:
Heat a tbsp oil in a non-stick pan. Add sliced onion with a pinch of salt. Lower the heat and let it fry slowly. Keep stirring occasionally. After few minutes, onion turns into nice golden brown colour. Sugar inside the onion oxides and turn it in brown colour, it is called 'caramelization'. Now add vinegar, soya sauce, chili sauce and sugar. Stir well and remove it from the heat. Caramalized onion filling is now ready to stuff.

FOR ASSEMBLING:
Fill each tart with a spoonful of caramelized onions.


Garnish each with 1/2 tsp mayonnaise, little shredded carrot and a coriander leaf. Yummy, crunchy, mouth watery onion tarts are ready to serve now.