Tag Archives: Starter

Jalapeno Hummus


Jalapeno Hummus

Ingredients

2 cups chickpeas, boiled

2 tbsp. Tahini (to make your own, see below)

2 whole heads, roasted garlic

1 tsp. salt

1 cup olive oil

1 tbsp. lemon juice

4 tbsp. pickled jalapenos (to make your own, see below)

Reserve some chickpeas and jalapenos for garnish

Add the boiled chickpeas, 1/ cup of the chickpea liqueur, roasted garlic, jalapenos, salt, lemon juice and half of the olive oil to a mixer and blend till smooth.  Add some more chana liqueur to get the contents of the mixer moving, if required.

Remove to a bowl.  Refrigerate for half hour to set, if the hummus is runny.  Garnish with the remaining olive oil, jalapenos and chickpeas.  Serve as an accompaniment, starter, appetizer, snack or even as breakfast with pita bread or crisps. Taste delicious with freshly baked homemade Foccacia!

To make homemade Tahini

1 cup white sesame seeds

¼ cup olive oil

½ tsp sea salt

2 tbsp. lime juice

2-3 cloves roasted garlic

1 tbsp. water

Dry roast the sesame seeds till light brown.  Leave to cool.  Grind the sesame seeds to a crumbly paste.  Add garlic, lime juice, salt and water and grind to a smooth paste, adding olive oil little by little.  Remove to a jar, top with olive oil and store.

To make homemade pickled jalapenos

1 cup vinegar

½ cup olive oil

1 tbsp. sugar

1 tbsp. salt

¼ kg. jalapenos

Mix together the vinegar, olive oil, sugar and salt.  Slice the jalapenos into rounds.  Add this to the vinegar mixture, to cover the jalapenos completely.  Transfer all of it to a glass bottle or covered bowl and keep at room temperature for two days.  Thereafter refrigerate and use when required, in garnish, sandwiches, salads, hummus, etc.

Delicious Black Olive Tapenade Recipe


Black Olive Tapenade

Olives are a rich source of Vitamin E.  Since table olives are processed, they are also high in sodium. 

Black olive tapenade is a classic Provencal spread from France!  It’s typically made from a combination of the following ingredients and anchovies,(Source Meta AI) which I have omitted:-

Ingredients

1 cup pitted black olives (kalamata or Nicoise)

8 to 10 cloves garlic cloves

1 cup chopped fresh parsley

2 tbsp. capers

2 tbsp. lemon juice

2 tbsp. olive oil or as required

Salt to taste

Ground black pepper to taste

Add all ingredients, except salt and pepper, to a grinder and grind to a paste, either chunky or smooth, as per your taste.  Season with salt and pepper.  Bear in mind that olives and capers already have salt in them, so use salt sparingly after tasting.

Serve on crackers, pita chips, toast or chips, as a dip with vegetables, bread sticks, bread or in sandwiches.  Have it with khubous, pita bread or chapati for breakfast or as a snack.

Here are some popular serving suggestions from Meta AI, for your homemade black olive tapenade:

Appetizers and Snacks

1. *Crostini*: Spread tapenade on toasted bread, top with cherry tomatoes or goat cheese.

2. *Veggie sticks*: Serve with carrot, celery, or cucumber sticks.

3. *Crackers*: Pair with crackers, such as water crackers or wheat thins.

Sandwiches and Wraps

1. *Panini*: Spread tapenade on one of the bread slices before adding other ingredients.

2. *Tapenade and cheese*: Combine with cheese, lettuce, and tomato for a simple yet flavorful sandwich.

3. *Wraps*: Add tapenade to your favorite wrap fillings.

Entrees and Sides

1. *Grilled meats*: Serve tapenade as a condiment for grilled meats, such as steak or chicken.

2. *Roasted vegetables*: Drizzle tapenade over roasted vegetables, like Brussels sprouts or sweet potatoes.

3. *Pasta*: Toss tapenade with pasta, cherry tomatoes, and basil for a quick and easy dinner.

Other Ideas

1. *Dip for fries*: Use tapenade as a dip for French fries.

2. *Stuffed mushrooms*: Fill mushroom caps with a mixture of tapenade, breadcrumbs, and cheese.

3. *Tapenade and egg*: Spread tapenade on toast, top with a fried or poached egg.

Feel free to get creative and experiment with different combinations!

Egg Salad in Tomato Accordions


Egg Salad in Tomato Accordions

An excellent salad which can serve as a starter, appetizer, 1st course, accompaniment and make a colorful and eye-catching centre-piece to a table at any party!!

Ingredients

3 large tomatoes, round in shape

3 eggs

½ cup finely chopped celery

½ cup finely diced green capsicum

½ cup finely sliced onion

2 tbsp. chopped coriander leaves

½ tsp. salt or to taste

¼ Pepper or to taste

2 tbsp. prepared mustard

2 to 3 tbsp. mayonnaise

Boil the eggs )check out my post on How to boil the perfect egg https://cooklikececilia.com/2015/11/25/think-you-know-how-to-boil-an-egg-think-again/)

Peel the eggs, chop and place into a large mixing bowl.

Combine the eggs with the chopped capsicum, onions, celery, coriander leaves, mustard, salt and pepper.  Now to avoid the onion, celery and capsicum leaving water, add a ¼ tsp. salt mix with the vegetable and leave aside for 15 mintues.  Then squeeze put the water and add to the egg and seasonings.  I missed this step and the salad dressing became a little runny.

Add the mayonnaise, mix well and chill for ½ hour.

Turn tomato stem down and cut into 6 slices without cutting into the bottom.  Remove the seeds as much as possible and discard.  Sprinkle some salt over the cut tomato.

Serve the tomato whole as a starter or 1st course.  As a salad, cut into the bottom of the tomato while serving while keeping the tomato compact, so that guests can serve as much as required.  May be served for supper alongwith soup and crusty bread.  Enjoy!!

Fill the egg stuffing in between the tomato slices.  Serve on a shredded lettuce or any salad greens.  Sprinkle over with chives, mint or parsley.

Hare Chane Ki Chaat


Hare Chane Ki Chaat

Healthy snacking…

Hare Chane or Green Chana, also known as Chholia in hindi are a winter speciality as the fresh chana are available during the winter season in India. It is full of nutrients. You will find the chana sometimes in bunches with the stems and leaves and the chana and it is quite common to see people walking around with a bunch of the chana, plucking them directly, peeling off the shell and popping the chana in the mouth and munching on them.

This is a simple chaat recipe

Ingredients

2 cups Green chana (Shelled)

1 large Onion, chopped

2 Tomatoes, chopped

Small bunch fresh coriander, chopped

1 tsp. Red chilli powder

1 tsp. Chaat masala, or to taste

1 Lemon, juice

Boil the Chane with salt.  Drain and mix with the onion, tomato, coriander leaves, red chilli powder, chaat masala and lemon juice.  Serve in individual bowls and top with a lemon wedge.

To add some crunch, sprinkle with sev or potato salli.  Enjoy this tasty and healthy chaat as a snack, appetizer or an accompaniment to a main meal.

Prawn Dangar


Prawn Dangar, typically prawn cutlets is a popular and much loved dish in Goa. It can be served as an accompaniment to any main meal or as a snack or appetizer.

Ingredients

1 Cup Prawns, preferable small prawns

2 medium Onions, chopped finely

2 green chillies, chopped

½ cup coriander leaves, chopped

½ tsp. ginger garlic paste3

½ tsp. turmeric powder

½ tsp. chilli powder

½ tsp. coriander powder

1 tsp. salt or to taste

1 tsp. tamarind paste or lemon juice

1 tsp. sugar (optional)

2 tbsp. gram flour (Besan)

1 tbsp. rice flour

2 tbsp. grated coconut

Rawa (semolina) for coating

Oil for shallow frying

Clean, wash and drain prawns.  If using large prawns, chop them into small pieces.  Squeeze out all the excess water and transfer to a mixing bowl.  Add all the ingredients from Onions to coconut.  Mix well, squeezing the mixture so that it binds well.  Cover and keep the mixture aside for 15 minutes.  Form the mixture into golf sized balls, flatten a bit and coat with rawa.  Shallow fry for 5 minutes on each side, till golden brown and crisp. Serve as an accompaniment to a main meal or as a snack or appetizer with ketchup or green chutney.

Pork Chops


Pork Chops

This recipe is dedicated to all Pork lovers!! Turns out simply delicious and awesome. Those who do not enjoy pork can enjoy the masala gravy, it’s lip-smacking….

Ingredients

1 kg. Pork Chops

1 large Onion, chopped

2 tbsp. tomato paste

1 tbsp. Oil or ghee

Grind to a smooth paste

10 red chillies

1“ pc. Ginger

10 cloves garlic

10 cloves

1” cinnamon

1 tsp. cumin seeds

½ tsp. peppercorns

½ tsp. turmeric

4 tbsp. vinegar

1 tsp. salt

Method

Wash, drain the chops.  This recipe may be used for pork chops, ribs etc. Apply the masala paste to the chops and marinate for 15 to 30 minutes.  At this stage you may pre-prepare and marinate overnight.

Heat a wide pan, add the oil/ghee and fry the chopped onion, when they soften and are translucent, add the tomato paste and saute 2 to 3 minutes.  Place the pork chops/ribs s in a single layer (reserve the excess marinade) and fry 2 minutes on each side.  Add the reserved marinade alongwith  the masala water from the rinsed jar and add to the chops.  Stir to mix well.  Cover and bring to a boil, reduce flame to medium and cook 30 minutes.  If gravy dries up add some more water, l1/4 cup or so, to avoid the masala burning and cook till meat is tender and gravy is thick and oil surfaces.   Check and adjust seasoning.  Serve hot with rice or bread or just as is for an appetiser!

Stuffed Prawns, Extra Colossal Stuffed Prawns


Shrimp have high levels of omega-3 fatty acids and low levels of mercury. As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation.  Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides

Many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). Larger shrimp are more likely to be targeted commercially and are often referred to as prawns.

When buying prawns there are several considerations. Firstly, see that they have all of their legs, feelers and eyes in tact and that the tail has a firm spring when curled. It should feel firm in texture and when you taste the meat it should be immediately sweet, with a long clean finish, no strong after taste.

Prawn sizing is based not only on form (HOSO or PDTO) but also on the actual number of prawns per pound or kilogram. The charts below will give you a quick and easy guide on sizing of the two forms. 

HOSO Head on Tail On

PDTO Peeled Deviened Tail On

Stuffed Prawns, Extra Colossal Stuffed Prawns

This recipe may be used for any large sized prawns

Ingredients

4 Nos. Extra Colossal Prawns

4 red chillies

4 cloves

1” cinnamon

8 peppercorns

½ tsp. turmeric powder

1 tsp. ginger garlic paste

1 small onion, chopped

1 tbsp. garlic

½ tsp. cumin seeds

1 tbsp.vinegar

½ tsp. sugar

1 tsp. salt or to taste

1 egg and rava for coating

Oil for shallow frying

Method

Clean prawns by chopping off the tip of the head and then slitting the back including the shell to devein, but not cutting through. Wash well and apply salt, turmeric and ginger garlic paste.  Set aside to marinate.

Grind together the chillis, cloves, peppercorns, cumin seeds, garlic, onion, vinegar, salt and sugar, with a little water to a smooth paste.

Heat ½ tsp. oil in a pan and fry the ground masala on low heat till the raw smell disappears, about 1 or 2 minutes. Take off heat and cool.

Stuff the prawns with the masala paste.  Then tie with thread, roll in beaten egg and rava and shallow fry 3 to 5 minutes on each side. 

Remove the thread if you wish and serve immediately with lemon wedges and sliced onion.

Spiny Gourd Kantola


Spiny Gourd, Kantola

Spiny Gourd (Phagil) is a spiky green vegetable. It is also known as kantola, kakora, kakrol, spine gourd, teasle gourd etc. Available during the monsoon season this vegetable is not only super tasty but also provides a whole lot of health benefits. The appearance (and name) of the vegetable is quite misleading.  Looks spiny but when cooked is so tender, it rather took me by surprise.  Turned out to be delicious!

Seasonal vegetables are great if you are looking for regular intake of nutrition and still go easy on your pocket. The best part of including seasonal fruits and vegetables in your diet is their inherent ability to fight seasonal illnesses and flu.

Ingredients

½ Kg. Spiny Gourd

1 tsp. chilli powder or to taste

½ tsp. turmeric

1 lemon, juice (optional)

1 tsp.salt or to taste

2 tbsp. oil

Wash the kantola and chop the ends and slice.  Hard seeds, if any may be removed or can be discarded while eating.  Sprinkle the chilli and turmeric powders and salt and lemon juice and mix well.  Set aside for 15 minutes.  Fry the slices and stir fry, till cooked.  The appearance (and name) of the vegetable is quite misleading.  Looks spiny but when cooked is so tender, it rather took me by surprise.  Turned out to be delicious!

Water Chestnuts How to consume tender water chestnuts


Water Chestnuts – how to consume them

NUTRITION Evidence Based 5 Surprising Benefits of Water Chestnuts (Plus How to Use Them) Written by Ryan Raman, MS, RD on April 20, 2018

Despite being called chestnuts, water chestnuts are not nuts at all. They are aquatic tuber vegetables that grow in marshes, ponds, paddy fields and shallow lakes. Water chestnuts are native to Southeast Asia, Southern China, Taiwan, Australia, Africa and many islands in the Indian and Pacific oceans. They are harvested when the corm, or bulb, turns a dark brown color. They have a crisp, white flesh that can be enjoyed raw or cooked and are a common addition to Asian dishes such as stir-fries, chop suey, curries and salads Water chestnuts are very nutritious and contain high amounts of fiber, potassium, manganese, copper, vitamin B6 and riboflavin. Most of their calories come from carbs. Water chestnuts are a great source of the antioxidants ferulic acid, gallocatechin gallate, epicatechin gallate and catechin gallate. These antioxidants can help the body combat oxidative stress, which is linked to many chronic diseases. Also known as Water Caltrop, Paniphal, Singhara

Eaten raw

Wash, peel and eat raw. Delicious, crunchy.

Boiled

Wash, cut off the stems and boil 15 minutes. Drain, cool, peel and eat as a delightful healthy nutritious snack

Sauteed Water chestnuts

1 medium onion, chopped ½ tsp. chilli powder 4 flakes garlic, chopped, 1” pc ginger, copped 1 tbsp. coriander leaves, chopped ½ tsp. salt 1 tbsp. lemon juice Optional: 1 tbsp. green chutney sauce, 1 tbsp. sweet chutney sauce or Schezwan sauce or combination of soy sauce and tomato ketchup 1 tbsp. each. Etc.

Wash and peel the water chestnuts and immerse in water till required. Add 1 tbsp. oil to a pan and stir fry for 10 minutes. Drain and remove. Add 1 tbsp. oil to the pan and sautee the chopped ginger garlic for a minute, then add the chopped onion and sautee till saoft. Add the chilli powder, green chutney and sweet chutney and salt and 2 t 3 tbsp. water and add the chestnuts and cook till the moisture dries and the sauce thickens. Sqyeeze over the lemon and garnish with coriander leaves. Serve as an accompaniment with any main meal or as a starter! Absolutely delicious!!

Breadfruit Fry


Breadfruit is a staple food in many tropical regions. Most breadfruit varieties produce fruit throughout the year. Both ripe and unripe fruit have culinary uses; unripe breadfruit is cooked before consumption. Before being eaten, the fruit are roasted, baked, fried or boiled. When cooked, the taste of moderately ripe breadfruit is described as potato-like, or similar to freshly baked bread.  Breadfruit is exceptionally high in fibre and excellent for gut health!!

This recipe is similar to the Raw Banana Fry (Cooking with raw Bananas) that I

posted, but the method is different.  Here the breadfruit is marinated in the spices

and vinegar and then dipped in the batter prepared with the remaining marinade and

addition of flours.

Ingredients

  • 1 medium Breadfruit
  • 1 tsp. ginger garlic paste
  • 2 tbsp. Vinegar or Lemon juice, or to taste
  • ½ tsp. turmeric powder
  • 1 tsp. chilli powder or to taste
  • 1 cup water, approx.
  • ½ cup all purpose flour
  • ¼ cup rice flour
  • ¼ cup corn flour
  • ¼ tsp. soda bicarb (optional)
  • Salt to taste
  • Oil for frying

Method

Cut the end of the breadfruit and peel.  Cut into half, then fours.  Remove the pith and cut into 1/4 slices lengthwise or horizontally if its a large fruit.  Immerse in plenty of salted water, to prevent oxidation. 

In a separate bowl, mix the ginger garlic paste, chilli & turmeric powder, salt with the vinegar/lemon juice and water.  Add the breadfruit slices to this marinade and leave for 15 to 20 minutes.

Remove the breadfruit and set aside.  To the marinade add all purpose flour, rice flour, corn flour, soda bicarb and make a thick smooth paste.  If it’s too watery add some more of the flours.  Batter should coat the slices. Test salt and add if necessary.

Heat oil in a kadai or wide frying pan.  Dip the breadfruit in the batter to cover well. Deep fry in batches till crisp and golden on medium flame.  Drain on kitchen towel.    Serve as a side with a main meal or with tomato ketchup as a snack or appetizer.

P.S.: The same batter can be used to fry arbi, egg plant, zucchini, cauliflower, raw banana, potatoes, yam, mushrooms, etc.

Traditional way to make fried breadfruit is to just add some chilli powder, turmeric, salt and lemon juice or tamarind pulp to the slices and then shallow fry till cooked and lightly browned on both sides.

Spanish Paprika Prawns


Spanish Paprika Prawns

These prawns turn out absolutely delicious, so juicy and succulent.  Makes a great starter or appetiser!!  Serve with lots of lemon and crusty bread to mop up delicious gravy.

Ingredients

  • 12-15 prawns (1 Kg medium sized)
  • 1 tsp. sea salt
  • ¼ cup lemon juice
  • ¼ cup cream
  • ½ cup Aglio Olio sauce
  • Lemon and Parsley/coriander leaves for garnish

Trim the head and keep the shell & tail on the prawns.  Use kitchen scissors to cut down the middle to remove the vein.  Clip off the legs, etc. as shown. Wash and pat dry.  Rub salt on the prawns.

Take 1 tsp of just the oil from the aglio e olio sauce.  Heat a large wide pan till very hot.  Add oil and prawns.  Press the prawns down so that the shell gets a nice char.  After 2 mns on each side, add about ½ cup of the aglio e sauce and cook for 5 mns or till done.  Add lemon juice and cream, mix till heated through.  Take it off the heat and top with chopped parsley/coriander leaves.  Serve with crusty bread and lots of lemon wedges.

Bruschetta


Bruschetta

Pronounced bruh·sheh·tuh

Bruschetta is served cold as a starter and is an Italian antipasto.  Grilled toasted slices bread, drizzled with olive oil, rubbed with garlic and served with toppings of tomatoes and chopped fresh basil.  Variations in toppings include onion, beans, vegetables, cured meats and cheese.  This recipe is with tomatoes and basil only for topping, yet super delicious and fresh tasting and one of the simplest and quickest to make.  Ingredients required are very few but make sure they are very fresh and of top quality to bring out the best flavors in the Bruschetta!

Ingredients

  • 1 large baguette or any crusty bread
  • 2 large or 4 medium, ripe tomatoes
  • 4 to 6 tbsp. olive oil
  • 2 cloves garlic
  • ¼ cup Basil leaves
  • Salt, as required

Wash and cut tomatoes into halves and scoop out the pulp and seeds. Chop the tomatoes into small pieces and transfer to a bowl.  Mix with half the olive oil and set aside.  Grate or chop the garlic fine and add to a bowl with the remaining olive oil.  Keep aside until required.  At the time of serving, slice bread into slices (as thin as you can).  Toast the bread slices in a toaster or place in a tray and toast in the oven for 5 to 8 minutes till crisp.  Brush the slices with the olive oil and garlic and top with chopped marinated tomatoes and sprinkle with salt (sea salt is preferable).  Then garnish with freshly chopped basil and drizzle a little olive oil.  Serve immediately  as a starter or with soup as an appetiser.

Baked Potato with Sour Cream and Corn Salad


Ingredients

  • 6 large potatoes
  • 2 to 3 tbsp. Olive oil (or any oil)
  • ¼ tsp. Pepper powder
  • ½ tsp. Salt

Toppings

  • Sour cream
  • Green onions
  • Corn salad

Heat the oven to 220 deg C. Clean and scrub the potatoes well keeping them whole.  Prick lightly with a fork to avoid the potatoes bursting.  Mix the olive oil, pepper and salt and brush the potatoes with the oil.  For softer skins, wrap the potato in silver foil, for crunchier potatoes leave open.  Bake for 50 minutes to 1 ½ hours depending on the size and oven temperature.  To speed up baking  pierce a metal skewer  through the potatoes so that heat is conducted to the centres.  To test if potato is done pierce with a skewer which should go through easily.

Prepare the filling while the potatoes are baking so it is ready to be stuffed into the potatoes when baked.  Cut a slit or a cross on the top of the potatoes and squeeze the sides so the top is pushed open.  Use oven mitts as the potato will be hot. Fluff the flesh of the potato with a fork.  Top with your desired filling.  Spoon sour cream mixed with a little olive oil and garnish with green onions and serve with a generous helping of corn salad or fill with sour cream and/or corn salad.  Makes a delicious meal or starter or a side.

Grilled Chicken Salad


Cold grilled meats are the basis for this salad, be it tandoori chicken, Kastoori kabab, chicken tikka, etc.  The salad is so delicious, I could eat it everyday!  Stuff it into pita bread or chapati or roti, for a tasty and sumptuous sandwich.  Leftover grilled chicken works well for this salad.  I simply love this salad and so will you!! Oh so colorful too……

Ingredients

  • 500 gms. approx. Grilled chicken
  • 1 Large tomato
  • 1 Large onion
  • 2 green chillies
  • ¼ cup coriander leaves

Dressing

  • 3 tbsp. lemon juice
  • 2 tsp. chaat masala
  • ¼ tsp. green cardamom powder
  • 6 tbsp. olive oil or any preferred oil
  • Salt if required

Garnish

  • 2 Tomatoes
  • 1 Lemon
  • 2 tbsp. ginger
  • 2 tbsp. lemon juice

Cool the roasted chicken or use leftover chicken.  Debone (if on the bone) and cut into ¾” chunks.  Refrigerate.  Peel and cut onions in larges dices.  Wash and cut tomatoes into quarters, deseed and cut into ½ “ pieces. Clean and wash chillies and coriander and chop finely.

To make the dressing:  In a bowl, mix lemon juice, chaat masala, cardamom powder and oil and adjust seasoning.

Garnish: Slice or cut lemon into wedges, tomatoes into slices or quarters.  Scrape and cut ginger into juliennes and soak  in the lemon juice.

To serve the salad – Mix the onion and tomatoes in the chicekn, add the chopped coriander leaves and chillies, pour over the dressing and toss well. Garnish with lemon, tomatoes and ginger juliennes and serve chilled.

Stuffed Giant Mushrooms


Stuffed Giant Mushrooms (A variation in the filling from the stuffed mushrooms baked)

Ingredients

  • 800 gms. Large White Giant Mushrooms (about 15 nos)
  • 2 medium onions
  • 2 green chillies
  • Garlic, chopped
  • 1 large tomato
  • 1tsp. Herbs,
  • 1 tbsp. coriander leaves
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • Bread crumbs to sprinkle

Method

  1. Clean the mushrooms, remove stems and keep aside. 
  2. Peel the mushrooms and discard the skin. 
  3. Chop the mushroom stems, chop onions and chop and deseed tomatoes. 
  4. Chop green chillies and coriander leaves and mix together and season with salt and pepper. 
  5. Stuff the mushrooms with the filling, top with mozzarella cheese and sprinkle with bread crumbs. 
  6. Bake in a pre-heated oven for 20 minutes.
  7. Serve hot.
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