Tag Archives: Starter

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.

Artichoke Salad


Full of flavour, a great salad for artichoke lovers, like moi! The addition of herbs and abundance of vegetables makes it a hearty sumptuous salad and could easily double-up as a meal paired with crusty bread and some warm soup! Adding roasted peppers and sun dried tomatoes, rather than fresh would certainly take it a notch up. Must try it myself….. Fell free to add your choice of vegetables like asparagus, cucumbers, shredded carrots, olives, sliced fennel, etc.

Artichoke Salad

Marinated Artichoke Salad

Ingredients

  • 1 Can artichokes (400 gms), preferably marinated
  • 1 can chick-peas (400 gms)
  • 1 capsicum (or roasted peppers)
  • 1 Onion
  • 1 cup cherry tomatoes
  • 1 cup lettuce
  • 1 tbsp. honey or maple syrup
  • Salt to taste (if required)

To marinate the artichokes (if using regular canned artichokes)

  • 2 flakes garlic, thinly sliced
  • ½ to 1 tsp. red dried chilli flakes
  • 1 tsp. dried or 1 tbsp. fresh herbs (thyme, oregano, rosemary)
  • 1 tsp. whole peppercorns
  • 1 tsp. salt
  • ¼ cup lemon juice
  • ½ cup olive oil

Method

  1. Dain and rinse the artichoke hearts
  2. cut each into four and transfer to a jar or dish with a lid. 
  3. Put the sliced garlic over the artichokes,
  4. followed by the chilli flakes,
  5. herbs, whole peppercorns, salt, lemon juice and olive oil. 
  6. Cover and shake gently to mix. 
  7. Artichokes can be eaten or used in the salad right away or leave to marinate couple of hours.  I left it in the refrigerator overnight.
  8. To make the salad – (if using ready marinated artichokes, start from this step)
  9. Take a serving dish and add the chick-peas, drained and rinsed.
  10. Then add the tomatoes, peppers, lettuce, marinated artichokes, honey or maple syrup, salt if required and onion.
  11. Mix well and check seasoning and add some marinade from the artichokes if required. 
  12. Toss well and chill before serving. 
  13. Makes an excellent starter or appetizer or accompaniment with any main meal.

Chicken Satay


Chicken Satay

A versatile dish that can be served on the wooden skewers as a main entree or remove the chicken pieces to a plate and serve as a snack or appetizer.  Plate it, put tooth-picks on the meat and serve with cocktails. Don’t forget the dipping sauce!

Use only chicken thighs.  Any other meat like boneless chicken breast (though easier to prepare) would not achieve the same results.

 Ingredients

  • 8 Chicken thighs
  • 1 package wooden skewers

Satay Marinade

  • ¼ cup minced lemongrass, fresh or frozen
  • 2 shallots or ¼ onion, sliced
  • 4 cloves garlic
  • 1-2 fresh red chillies, sliced or ½ to 1 tsp cayenne pepper
  • 1 thumb size pc. Galangal or ginger, thinly sliced
  • ½ tsp turmeric
  • 2 tbsp. ground coriander
  • 2 tsp. cumin
  • 3 tbsp. dark soy sauce
  • 3 tbsp. fish sauce
  • 6 tbsp. brown sugar
  • 2 tbsp. vegetable oil

Peanut dipping sauce to serve

Method

  1. Place all marinade ingredients in food processor and grind to a smooth paste.
  2. Taste-test the marinade – you should taste sweet, spicy, and salty.  The strongest taste should be SWEET and SALTY in order for the satay to taste its best.  Add more sugar or more fish sauce (in place of salt) to adjust the taste.  Add more chilli if you want it spicier.
  3. Remove skin and debone the thighs (or use boneless thighs if available) and cut meat into small pieces or strips – thinner is better. 
  4. Place in a bowl and pour marinade over. 
  5. Stir well to combine. 
  6. Allow at least 2 hours for marinating, or longer (upto 24 hours refrigerated). 
  7. Simultaneously, place the wooden skewers in water and leave to soak until required.
  8. When ready to cook, thread meat onto the skewers.  Fill upto 3/4  of the skewer.
  9. Grill the satay, turn over and grill over all sides of the skewer till well roasted and brown, about 15 to 30 minutes.
  10. Serve with satay sauce for dipping.

Satay Sauce (Thai Peanut sauce)

Ingredients

  • ½ cup dry roasted peanuts, unsalted
  • 2 cloves garlic
  • ½ tsp. dark soy sauce
  • 2 tsp. sesame oil
  • 1 tbsp. brown sugar
  • 1 ½ tbsp. tbsp. fish sauce (substitute with soy sauce)
  • ½ tsp. tamarind paste or 1 tbsp. lemon juice
  • ½ tsp. thai chilli sauce or cayenne pepper
  • ½ cup coconut milk
  • ¼ to ½ cup water (as required)

Method

  1. Process all the ingredients in a food processor until sauce is smooth.
  2. Adjust, salty, sour, sweet and spicy taste by adding fish sauce, lemon juice, brown sugar and cayenne pepper, respectively as required.
  3. If you require more salty add fish sauce, if more sweet, add sugar.
  4. Serve warm or at room temperature as dipping sauce for veggies, spring rolls, chicken satay, etc. 
  5. Keeps well in the refrigerator for two weeks.

Beef Croquettes


Beef CROQUETTES

Ingredients

  • 1 Kg. Boneless Beef or Beef mince (substitute with lamb/chicken)
  • 4 medium onions, chopped
  • 12 cloves garlic
  • 2” fresh ginger
  • 1 tsp. turmeric
  • 2 tsp. garam masala powder, or to taste
  • 1 lemon, juice
  • 2 bread slices without edges
  • 1 egg lightly beaten
  • ½ cup freshly chopped coriander leaves
  • 6 to 8 green chillies
  • Salt to taste
  • Rawa/semolina for rolling
  • Oil for frying

Method

  1. Combine ingredients upto turmeric powder, add salt, ½ cup water and cook till almost dry.
  2. Set aside to cool down a bit.
  3. Break the bread into pieces and add to the cooked mince with the garam masala, lemon juice and coriander.
  4. Mix well and grind to a fine paste. 
  5. Add egg and mix well. 
  6. Chill the mixture for half an hour to make it easier to handle.
  7. Shape the mince paste into small cylindrical rolls and roll in rawa to coat. 
  8. Chill another 15 minutes. 
  9. Remove and shallow fry in a pan on medium flame till lightly brown and crisp.
  10. Keep turning the croquettes so that they are evenly browned on all sides. 
  11. Drain on absorbent paper and serve hot.

Goan Roast Beef


Goan Roast Beef

A delicious roast, can be cooked with steak slices or a chunk of beef roasted and then sliced before serving. Serve as a starter or with a main meal. Leftover roast can be made into tasty sandwiches. Yummy…..

Use boneless Lamb instead of beef!

Goan Roast Beef

Ingredients

  • 1 Kg. Beef
  • 3 medium onions, chopped into large pieces.
  • 15 to 18 cloves garlic
  • 1.5”pc. ginger
  • 15 cloves
  • 4 piece cinnamon (1” pc. Each)
  • ¼ tsp. pepper corns
  • 1 tsp. cumin seeds
  • ½ tsp. turmeric powder
  • 4 red chillies
  • 2 tsp. sugar (optional)
  • ¼ cup vinegar, or to taste
  • 2 tbsp. ghee
  • 1 tsp. salt or to taste

Method

  1. Grind the spices from garlic to turmeric powder with the vinegar. 
  2. You can add some water to get the spices to move while grinding. 
  3. Transfer the masala to a wide bowl, add salt, mix
  4. Marinate the beef with the ground masala for one hour.
  5. To cook, heat ghee and add the red chillies and onion. 
  6. Saute till the onions are translucent. 
  7. Then add the meat with the masala water and cook till meat is tender and gravy is almost dry. 
  8. Serve hot. 
  9. Leftover beef can be used for sandwiches.

Beef Roulade


Beef Roulade

Goan Beef Roulade

Beef steak stuffed rolls – I am calling this Goan Beef Roulade because this is the spicy version of Beef Olives with typical Goan flavors as it includes Chorizo (Goan sausages) in the stuffing. The Beef Olives I have made earlier are a milder version leaning more towards continental cuisine. Try them, both are delicious in their own right!!

Ingredients

  • 1 kg. Beef steaks, beaten
  • 2 medium chopped onions
  • 2 tbsp. tomato paste
  • 2 to 4 tbsp. oil or ghee
  • Stuffing : Potato, Carrots, Choris (Goan sausages), Bacon, as required

Grind to a smooth paste

  • 10 red chillies
  • 1 ½ “ 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:

P.S.: Ask the butcher to beat and flatten the steaks well. If not you will need to use a mallet or heavy pestle to beat the steaks to thin them so forming the rolls is easier. 

  1. Wash, drain and marinate the steaks in the ground masala paste for one hour.
  2. Prepare the stuffing. 
  3. Peel, wash and cut one potato in 2” sticks. 
  4. Wash carrot, peel and cut into 2” sticks. 
  5. Remove the Goan sausages from the casings. 
  6. Cut the bacon into 2” strips.  As bacon is not available here I have skipped it.  
  7. Spread the steaks on a board and trim off any excess meat and you need a rectangle piece. 
  8. Reserve the extra meat trimmings 
  9. Place the potato, carrot and sausages on one end of the steak and roll into a compact roll. 
  10. Secure with string or toothpicks. Thus make all the rolls.
  1. Heat a wide pan, add the oil/ghee and fry the chopped onions, w
  2. When they soften and are translucent, add the tomato paste and saute 2 to 3 minutes. 
  3. Place the rolls in a single layer (reserve the excess marinade) and fry 3 to 4 minutes on high till light brown. 
  4. Turn over and cook 20 minutes till the gravy almost dries up. 
  5. Stir well scraping the bottom of the pan to avoid burning the onions. 
  6. Add the excess marinade and some water to rinse the bowl and add to the roulade gravy. 
  7. Also add the leftover potatoes and carrots, if any, chopped finely.
  8. Check and adjust seasoning. 
  9. Cook till meat is tender and gravy is thick and oil surfaces. 
  10. Any rolls that are large in size can be cut into pieces before serving. 
  11. Remove the string before serving. 
  12. Toothpicks may be left as it is as they can be easily removed.  Serve hot.

Cafreal


Frango à Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent.[1] It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese.

The generic preparation involves green chillies, fresh coriander leavesoniongarlicgingercinnamonpepperchillimaceclove powder and lime juice or vinegar. Chicken Cafreal is always made from whole chicken legs, flavoured with the spices and herbs mentioned and then shallow fried.[2] Chicken Cafreal is usually accompanied by potato wedges and lime wedges. It is a popular dish in the bars and taverns of the state. – Source: Wikipedia

This recipe s inspired by Late Wendell Rodricks

Cafreal – Chicken Cafreal

Ingredients

  • 1.5 kg. Chicken
  • 1 tsp. garam masala powder
  • 1 tsp. black peppercorns
  • ½ tsp. Turmeric powder
  • 1 bunch coriander leaves (about 100 gms)
  • 12 to 15 flakes garlic
  • 2” piece ginger
  • 6 green chillies (or to taste)
  • 10 cashewnuts
  • 2 Onions
  • 4 Tomatoes (deseeded) (Optional)
  • 2 tbsp. lemon juice
  • Salt to taste
  • 1 tbsp. Coconut oil
  • 2 tbsp. ghee or as required

Method

  1. Clean and cut the chicken into large pieces.
  2. Wash and set aside to drain.
  3. Grind to a paste the ingredients from garam masala to lemon juice alongwith the salt.
  4. Marinate the chicken with this masala. 
  5. Refrigerate overnight.
  6. Heat 2 tbsp ghee and fry the chicken in batches to light brown to seal the juices. 
  7. Set chicken aside
  8. Reserve the marinade.
  9. Add the coconut oil to the ghee left over from frying the chicken. 
  10. If not add a tbsp of ghee to a vessel, heat and fry the masala paste for 5 minutes till the raw smell disappears and fat leaves the masala. 
  11. Add the chicken, salt (if required), 1 cup hot water and cook till chicken is tender and gravy is thick. 
  12. Serve hot garnished with onion rings and lemon wedges.
  13. Repeated reheating gives a deeper color and improves the taste and texture of the gravy and the Cafreal just tastes better!

Shish Taouk


Shish Taouk Sheesh Tawook Lebanese Style Chicken Kababs

Delicious Middle Eastern Kabobs – Lebanese style. Superb as appetiser, starter or make a meal of it. And what to say of sandwiches, which are at the heart of middle eastern food and lifestyle. Just slather the pita bread with Toum and pile on the shish taouk kabobs and salads and pickles for a satisfying and delicious snack or meal!

Ingedients

  • 1 Kg. Boneless chicken breasts
  • 6 tbsp. yogurt
  • 1 cup lemon juice, freshly squeezed
  • 1 small slice of lemon with the peel
  • 2 tbsp. apple cider vinegar, if available.  If not use regular vinegar
  • 6 tbsp. olive oil
  • 2 tbsp. garlic paste
  • 2 tsp. white pepper or black pepper
  • 1 tbsp. ginger garlic paste
  • ½ tsp. oregano, crushed
  • 1 tsp. chilli powder or paprika
  • 2 tsp. salt, or to taste
  • 1 tsp. tomato paste

Method

  1. Cut the chicken into 1” cubes.
  2. Mix all the ingredients from yogurt to tomato paste and mix well into the chicken cubes. 
  3. Marinate for 4 to 6 hours or overnight in the refrigerator. 
  4. Heat the grill. 
  5. Skewer the chicken and grill till light brown. 
  6. Turn over and brown the other side. 
  7. Serve with grilled tomatoes, onion, olives, cucumber, olives, etc.
  8. Serve as a appetizer or accompaniment to any main meal.
  9. Have with pita bread, spread with Toum (Garlic Sauce) and green salads.

Crispy Fried Chicken


Crispy Fried Chicken

The chicken is so amazingly delicious and crispy and crunchy that you just can’t have enough of it. It was just flying off the frying pan. Very simple and easy to make with very few common ingredients. Serve as a starter, appetizer or as an accompaniment with any main meal. Or simply serve as a meal with a green salad and potato fries!

Crispy Fried Chicken

Ingredients

  • 1 Kg. Chicken or Boneless chicken breasts
  • 2 tbsp. ginger garlic paste
  • 1 tsp. salt or to taste
  • 1 to 2 tbsp. vinegar
  • 1 tsp. cumin powder
  • 1 tbsp. coriander powder
  • ½ tsp. garam masala powder
  • 1 tbsp. chilli powder or to taste
  • 1 cup rice flour & 3 tbsp. rawa for coating
  • Ghee or oil for frying
  1. Clean chicken and cut into large pieces. If using boneless chicken breasts, cut into strips or cubes.
  2. Mix the ginger garlic paste with the masala powders, salt and vinegar to a smooth paste. Add a little more vinegar if the paste is too dry.
  3. Apply this mixture to the chicken and allow to marinate for half an hour or can even keep overnight in the refrigerator.
  4. Roll each piece of chicken in rice flour rawa mixture.
  5. Heat enough ghee/oil in a frying pan.
  6. Place the chicken pieces in the pan.
  7. Deep fry, reduce flame to medium, turning occasionally until a delicate brown and tender about 3 to 5minutes each side.
  8. Serve hot.
  9. May be shallow fried if desired.

Easy Rice Khandvi


Easy Rice Khandvi

Easy Rice Khandvi

Instant Khandvi with Rice flour and Rawa

Quick and easy to prepare, no need to have practice or learn the art of making khandvi!

Very simple and easy method.

Ingredients

  • 1 cup rice flour
  • ½ cup rawa
  • 4 green chillies
  • 1” pc ginger
  • 1 cup yogurt
  • Salt to taste
  • 1 tsp. cumin seeds (optional)
  • 2 cups water

  • Tempering
  • 1 tsp. mustard seeds
  • 1 tsp. chilli flakes
  • 2 tbsp. oil
  • To Garnish Fresh coconut & Fresh coriander leaves, chopped

Method

  1. Grind the green chilies, ginger alongwith the rice flour, rawa, yogurt adding 2 cups water and one tsp. salt till smooth.
  2. Remove to a bowl and add 1 tsp. cumin seed (optional).
  3. Stir to mix.
  4. Batter should be of pouring consistency and slightly thin.
  5. Set a steamer with water on heat.
  6. Grease a plate with oil and pour one ladle of batter to form a thin layer.
  7. Place the plate in the steamer and steam 10 minutes.
  8. You can place multiple plates stacked one over the other.
  9. To make sure they don’t slip into each other, place the smaller plates below the larger plates.
  10. The plates should rest over each other.
  11. Alternately use a metal stand to stack the plates and place the stand in the steamer or cooker or a large vessel.
  12. After 10 mintues remove and cut with a knife into 2” strips and roll each strip tightly into a roll.
  13. Set aside.
  14. To colour, add ¼ tsp turmeric to the half the batter and mix well, this would tinge the rice khandvi rolls yellow.
  15. Prepare tempering.
  16. Heat oil and add mustard seeds, when they splutter, add the chillie flakes.
  17. Saute for ½ a minute and pour over the Khandvi.
  18. Garnish with fresh coconut and coriander leaves.
  19. Serve as and instant healthy breakfast or as a snack, starter or appetizer.

Tandoori Chicken


Tandoori Chicken

Tandoori chicken is synonymous with Indian cooking, a universally loved and enjoyed roasted chicken! Tandoori chicken also forms the basis of many Indian gravy dishes like, Butter Chicken, Chicken Tikka masala, Chicken boti kababs. Try this 5 star quality tandoori recipe, which may seem overwhelming but is really quite simple. Roast in an oven or charcoal grill or BBQ on an electric grill. You may also roast on a pan on the stove top, but with this method the chicken tends to leave water while roasting, resulting in loosing some of the flavors of the marinade. But still possible to make tandoori chicken without an oven! Substitute the saffron with turmeric if not available and avoid the orange color if you must! I have not used butter to baste the chicken but does add more flavor and taste.

Ingredients

  • 1 Medium chicken

First Marinade

  • Salt
  • 1 tsp red chillie powder or to taste
  • 2 tbs. lemon juice
  • Butter for basting

Second Marinade

  • 3 tsp. yogurt
  • 3 1/2 tsp. cream
  • 3 tsp. ginger garlic paste
  • 1/2 tsp. cumin powder
  • 1/4 tsp garam masala
  • 1/2 tsp. saffron
  • 2-3 drops orange color
  1. Remove skin, clean and wash chicken.  Make two to three deep incsions each on the breasts, legs and thighs and marinate with salt, chilli powder and lemon juice. Keep aside for 15 minutes.
  2. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well.  Rub the chicken with this mixture.  Keep aside for four hours or overnight if desired.
  3. Preheat oven to 350deg F. Skewer the chicken and keep a tray underneath to collect the drippings or roast in a hot tandoor or pre-heated oven till the moisture evaporates and it starts leaving oil. Baste with butter, if required.
  4. .Cut the tandoori chicken into desired sized pieces and serve with sliced onion, lemon, green salad and naan or any bread of your choice.

Brinjal Pakoras


Brinjal Pakoras

Brinjals or aubergines or eggplants as they are called are a very versatile vegetable and a universal favorite, available roundthe year. They are delicious fried as pakoras, bhajias, stuffed with mince or green chutney masala (these recipes are in the book Mai’s recipes). The brinjal bharta and brinjal pickle are famous and so is the turkish recipe Imam Bayildi

Ingredients

  • 6 medium brinjals (or two large)
  • 1 ½ cups besan (gram flour)
  • ¼ tsp. soda bircarb (optional)
  • 1 tsp. carom seeds (ajwain)
  • 2 tsp. chilli powder or to taste
  • 1 ½ tsp. amchur (dry mango powder) or pomegranate seeds powder
  • 1 tsp. salt or to taste
  • 1 ½ cups water
  • Oil for shallow frying

Method

  1. Slice the medium brinjals horizontally.  If large cut into round slices.
  2. Mix the gram flour, soda bicarb, ajwain, chilli powder, amchur, salt to taste and make a batter with 1 cup water.
  3. Add some more water if batter is too thick. 
  4. Batter should coat the brinjals without dripping. 
  5. At the same time the coating should not be too thick. 
  6. Shallow fry to golden brown on both sides in hot oil. 
  7. Serve hot with ketchup, mint sauce, chilli garlic sauce or any sauce of your choice. 
  8. Make into sandwiches with bread or pita bread or rolled into a chapati for breakfast, packed lunch or a snack.

Hara Bara Kabab


Hara Bara Kabab

Boil potatoes, peel and grate.  Boil the peas and mash coarsely.  Blanch the spinach in salted water, refresh in cold water and squeeze out excess water and chop finely.

Chop ginger, chilles and coriander leaves.  Mix the grated potatoes, peas and spinach with the chillies, ginger, coriander leaves, chaat masala and salt.  Add cornflour for binding. 

Form into patties and deep fry or shallow fry in hot oil for 3 to 4 minutes.

Hara Bara Kabab

  • Servings: 10 -12 Patties
  • Difficulty: Average
  • Print

Ingredients

  • 2 large or 4 medium potatoes
  • 1”  ginger, chopped
  • 1 tsp.  chaat masala
  • 1 cup green peas, boiled
  • 1 cup spinach, blanched & chopped finely
  • 4 green chillies
  • Small bunch coriander leaves
  • Salt to taste
  • 2 tbsp. Cornflour
  • Oil for frying

Method

  1. Boil potatoes, peel and grate. 
  2. Boil the peas and mash coarsely. 
  3. Blanch the spinach in salted water, refresh in cold water and squeeze out excess water and chop finely.
  4. You may use frozen whole leaf spinach and follow above step.
  5. Chop ginger, chilles and coriander leaves. 
  6. Mix the grated potatoes, peas and spinach with the chillies, ginger, coriander leaves, chaat masala and salt. 
  7. Add cornflour for binding. 
  8. Form into patties and deep fry or shallow fry in hot oil on medium flame, for 3 to 4 minutes.

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