A quick and easy starter can be such a lifesaver for any party organizer. I just love different kababs and salads as starters. A seafood starter, however, has a different charm to it, don’t you think? Today, I am presenting a very easy to make prawn starter that is sure to win many hearts at your party or at a simple family dinner.
This recipe serves 3-4 portions.
- 10-12 large prawns, cleaned and de-veined;
- 3 tablespoon butter;
- 2 tablespoon finely chopped garlic;
- 2 tablespoon finely chopped onion;
- ½ teaspoon each of turmeric and red chilli powder;
- Salt and pepper;
- 1-2 teaspoon lemon juice;
- Lemon wedges and spring onion for garnishing.
- Marinate the prawns in a pinch of salt, turmeric, chilli powder, ½ teaspoon lemon juice, and keep aside for half an hour.
- Heat butter and sauté the garlic and onions together, till half-way cooked.
- Now add the prawns and sauté. Adjust for seasoning at this stage.
- Sprinkle pepper powder and switch off the flame.
- Drizzle 1 teaspoon of lemon juice on top and garnish with spring onions.
Hope you enjoy this simple recipe.
Stay tuned for many more easy recipes.
When you feel like munching on something spicy and ooey gooey, you can for sure try this recipe!
Who doesn’t love potatoes? And cheese? Combine both and you get an awesome snack. Enjoy this with your favourite drink or with a cup of tea!
The following recipe makes around 6-7 cheesy bites.
- 1 large boiled potato,
- ½ cup grated Mozzarella cheese,
- 1/3 cup corn kernels chopped,
- 2-3 tablespoon corn flour,
- 1 tablespoon red chilli flakes,
- Salt and pepper,
- Bread crumbs for coating.
- Mash the potato and mix all ingredients except the cheese and bread crumbs.
- Adjust the corn flour amount to get an easily workable mixture.
- Now take around 1.5 tablespoon of the mixture in your hand, lightly flatten it and put 1 teaspoon of grated cheese inside. Fold and shape into round or oval.
- Coat with bread crumbs and shallow fry. You can deep fry also, in which case it will tastier!
Hope you enjoy this recipe. Stay tuned for many more easy to make dishes.
I have never met anyone in India who says, “I love Tofu!”. Most of my friends and family members stay away from this nutritious food, because it doesn’t taste like the normal paneer and has a distinctive tangy kind of aftertaste.
However, tofu is a very healthy food, especially for vegetarians, as its a good source of protein. Its gluten-free and also contains iron and calcium. Moreover, its a versatile food item, which can be made into Indian curries, Asian dumplings or any kind of stir fried starter. Today, I am sharing with you an easy, quick and extremely tasty starter option with tofu that will be a sure winner from your dinner menu. This sweet and spicy vegetarian starter is a pleasant departure from the usual dishes such as chilly paneer or tandoori veg kababs.
The following recipe serves 3-4 people.
- 150 gm tofu,
- ½ cup chopped fresh spinach,
- 3 tablespoon soy sauce,
- 2 tablespoon tomato ketchup,
- ¼ cup finely chopped onion,
- 2-3 tablespoon finely chopped green chillies,
- 2 tablespoon finely chopped garlic,
- ½ teaspoon brown sugar,
- Salt and pepper.
- Wash the tofu under running water, and cut in rectangular pieces.
- Sprinkle salt and pepper and keep aside for half an hour (be careful with the salt, as we will be adding soy sauce later).
- Now sauté the tofu pieces, in 1 tablespoon of oil, until lightly golden on both sides.
- Mix together soy sauce, tomato ketchup, onion, garlic, sugar, chillies and around ½ teaspoon pepper powder.
- Now pour this over the tofu in the pan and stir fry for 2-3 minutes on low flame. Remove from the pan and keep aside.
- In the same pan, add chopped spinach and fry for 2-3 minutes; the spinach will wilt.
- Mix spinach with the tofu and serve on a platter.
- Garnish with spring onions and green chillies, and voila, easy tofu starter is ready!
Hope you like this.
Stay tuned for many more easy and healthy recipes.
Assamese cuisine is relatively less explored within India. The basic food items in an Assamese lunch or dinner menu is more or less similar to many other Indian meal, including mostly daal (pulses), vegetables either fried or in thick gravy, rice and salad. These get mostly accompanied by fish fry or gravy, or chicken or such meat. However, the way various food items are prepared varies, well more than slightly, from most other Indian cuisines.
I, being an Assamese living in the Northern parts of India, have decided to start my first post based on my version of an Assamese curry, which is served at the very start of a meal as an appetizer. This thick gravy – which can be made with both vegetarian and non-vegetarian ingredients – is known as “Khar” and is made with some really unique ingredients. “Khar” is nothing but the filtered water that has been run through charred “dried banana peels”. The water, therefore, is black in colour, and is added to the preparation at the end. Therefore, the original “khar” curry looks kind of dark brown in colour and has an awesome smoky flavour that can’t be found in any other cuisine.
However, it is very difficult to find dried banana peels if you are staying out of Assam. Therefore, I am using the most useful or easily available substitute for this, i.e. Soda bicarbonate (cooking soda) to make this curry, and I hope you enjoy it!
The following preparation serves four.
- Two cups of chopped raw papaya, in cubes
- ¼ cup of Moong daal (green gram pulses)
- ½ cup of peas
- One medium onion
- 3-4 cloves of garlic
- 3-4 green chillies or according to your taste
- ½ teaspoon paas furon (a mix of spices) – if you do not have this, you can also use a mix of saunf (aniseed), rai (mustard seeds), methi (fenugreek seeds), jeera (cumin seeds).
- ¼ teaspoon of black sesame seeds
- One teaspoon turmeric powder
- A pinch of cooking soda or soda bicarbonate
- One tablespoon mustard oil, and few drops to garnish
- Salt as per taste
- Wash thoroughly and chop the papaya into bite size cubes.
- Put the chopped papaya, daal and split green chillies, with salt and two cups of water, in the pressure cooker and cook for 3-4 whistles over medium heat. If you do not have a pressure cooker, you can also boil it for 20-30 minutes, or till the papaya cubes are completely tender.
- Heat oil, and add paas furon and black sesame seeds.
- Now add chopped onion and chopped garlic with turmeric.
- Once the onions are cooked add peas and fry.
- Now add the boiled papaya, along with the water. Season with salt accordingly.
- Let it cook for 5-7 minutes over medium to high heat.
- Now add the cooking soda and switch off the flame. Sprinkle a few drops of mustard oil on top of the curry.
Serve this with hot steaming rice, as a first item of your menu.
You can also substitute papaya with cooked gourd, pumpkin or banana stem to make a vegetarian version. While to make a non-vegetarian version, reduce the amount of vegetable and substitute that with slightly fried river fish such as Rohu.
Hope you enjoy this!
Stay tuned for many more Assamese and other world cuisine dishes.