Category: Appetizers / Starters

SPICY POTATO HEARTS / POTATO NUGGETS RECIPE

Very easy to make and ideal to serve at parties, the potato nuggets is sure to please you with its succulent mouth-feel and pleasant cheesy flavour. A mixture of mashed potatoes and cheese, flavoured elegantly with red chilli flakes, is shaped into potato hearts/ nuggets and deep-fried to make this all-time favourite snack.

I served my spicy potato hearts in @nestasia.in Black micro safe plate .
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Facebook: Nestasia

INGREDIENTS:

  • ¼ cup corn flour
  • ¼ tsp pepper (crushed)
  • 1 cup bread crumbs
  • 1 tsp seasme seeds
  • ¼ tsp salt
  • ¼ cup water
  • oil for deep frying

INSTRUCTIONS:

  1. Firstly, in a large mixing bowl take 2 potato, 3 tbsp  cheese, ½ tsp ginger garlic paste, ½ tsp chilli flakes, ½ tsp mixed herbs, ¼ tsp pepper, ½ tsp chaat masala, ¼ tsp salt and 2 tbsp coriander leaves.wp-16235194792645071543630043920905.jpg
  2. mix well making sure the spices are combined well.
  3. now add ¼ cup bread crumbs and combine well. breadcrumbs helps to absorb moisture and prevent from breaking in oil.wp-16235194795023943740176006891963.jpg
  4. further prepare corn flour batter by mixing ¼ cup corn flour, ¼ tsp pepper, ¼ tsp salt and ¼ cup water.
  5. prepare a smooth flowing consistency batter.
  6. pinch a small ball sized potato dough and make heart shape using cookie cutter .wp-16235194797297601935015224084792.jpg
  7. dip in corn flour batter covering all sides.
  8. then roll in bread crumbs & seasme mixture .wp-16235194799357821466563739055900.jpg
  9. deep fry, shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180 degree celsius for 25 minutes.
  10. flip and fry all the sides on medium flame till it turns golden and crisp.
  11. finally, drain over kitchen paper to remove excess oil and serve potato hearts/ nuggets with tomato sauce.

NOTES:

  • It is very important for the potatoes to be dry and not have excessive moisture or else the aloo nuggets won’t be crispy. Also, mash them very well or just grate them. It should not have any lump or else the nuggets will break.
  • Do not fry at low temperature, otherwise the potato nuggets will break or absorb a lot of oil
  • Make sure you refrigerate the potato nuggets mixture for at least half an hour before shaping it. Remove it from the fridge just when you are ready to roll and deep-fry the nuggets, otherwise it will become soft and difficult not only to roll but also to fry the aloo nuggets – the nuggets might break and the cheese might ooze out, causing a pretty mess. If you keep the mixture refrigerated till the time of cooking, it will be too easy!
     

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MANGO CUCUMBER SALSA

A fresh, quick, and easy homemade healthy Mango Cucumber Salsa.
You can serve it as an appetizer or condiment along with the main course. Or else you can have it plain or serve with some crackers or nachos. You can also have with plain khakra or with papdi.

This is one of my favorite ways to have mango and all alone I can finish one bowl. The taste and flavor of this Mexican inspired mango salsa is similar to our very own Indian chaat dishes.

Till the mangoes are in season, do try this recipe. Its so good. Also pretty quick and easy to make.

INGREDIENTS:

  • 1 small seedless cucumbers, diced
  • 1  tomato diced and seeds removed
  • 1/2 diced  onion
  • 1 medium-large mango, diced
  • 1 green capsicum  diced
  • 1/4 cup cilantro, finely chopped
  • 1 tsp mint leaves chopped
  • 1 tablespoons lime juice
  • 1/4 teaspoon chilli flakes
  • 1 tsp olive oil
  • salt and pepper to taste

INSTRUCTIONS:

  1. Add all ingredients in a large bowl and mix well.
  2. Serve immediately or let chill for a couple hours. Salsa will keep up to one week in a tightly sealed container in the refrigerator.

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ACHARI MATHRI

It is a popular snack of Northern India and is one of the favorite choices for Chai Nashta(high tea) in most households.
These crackers really are great finger food. 

I recently got achar masala from 420 masala, https://www.mangaateraho.com/420-Masala-c57552056 so I use this in my mathris.
Achari Mathri is a good way of using left over spicy pickle masala; I used fresh achar masala because I had and the outcome was even better!
P.S. I made them in flower shape to add extra flair.

INGREDIENTS:

  • Sooji / Fine Semolina – 1/4cup
  • Maida / Refined Flour – 1cup
  • Ajwain / Carom seeds – 1/2 tsp
  • Achaar ka masala 1 tbsp
  • oil – 1&1/2 tbsp
  • Salt – to taste
  • Water – 1/2 cup
  • oil for frying

INSTRUCTIONS:

  1. Take the big mixing bowl and add the Sooji, maida, salt,ajwain, and achar masala together. Mix.
  2. Now add 1&1/2 tbsp of oil. Mix well and bring the flour together to bind. It should be of consistency that when you make a fist with flour, it should stay as a loose fist.
  3. Start adding warm water, 1 tbsp at a time. It will take about 2 tbsp of warm water to make a tight dough. The dough should not be soft. Knead for 2 minutes to combine the ingredients. Cover the dough with another bowl or plate and let sit for about 20 minutes.
  4. Make a ball out of one dough portion. Roll it out into a thin disc.  Cut out with fondant cutter and make flower shaped mathris . Set aside. Finish the rest of the dough likewise.
  5. Heat oil in a wok or kadhai to maximum. Once hot, reduce the temperature to medium.
  6. Gently drop 10-12 small mathris at the same time in the hot oil. After a minute, increase the temperature to medium high and fry till the mathris become pinkish golden.
  7. It takes about 3-5 minutes each lot. Finish frying all the mathris likewise.
    Served with a cup of tea.
     

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DAHI PURI

Dahi Puri (also known as Dahi Sev Puri or Dahi Batata Puri) is a very popular Indian street food where puri or golgappa is topped with various chutneys, masalas, boiled potatoes, fine sev, and yogurt. Make this Indian chaat using this simple recipe.

Chaats are pure love! No matter how much I resist, I can never control myself if there is a plate of Chaat in front of me, especially when it is Dahi Puri. Crispy mini shells or puris, stuffed with potatoes, chilled yogurt, and spicy tangy chutneys, this one is just a treat for your taste buds.

Sweet, sour, tangy, and spicy, this chaat is loaded with flavors and can be served for evening snacks or dinner. You can also make other chaat recipes along with it.

INGREDIENTS:

  • 1 cup Yogurt (Chilled)
  • 1 tsp Sugar
  • ½ tsp Ginger Juice
  • 30-40 Golgappa Puri
  • ½ cup Boiled potatoes (Mashed)
  • ½ cup Boiled black gram / Kala chana (Soak for a few hours before boiling)
  • ½ tsp Salt
  • ½ tsp Chaat masala
  • ¼ tsp Roasted cumin powder
  • ¼ tsp Red chilli powder
  • ¼ cup Mint and coriander chutney
  • ¼ cup Sweet tamarind chutney
  • ¼ cup Nylon sev
  • 2 tbsp Fresh coriander (Chopped)
  • ¼ cup Pomegranate seeds

INSTRUCTIONS:

  1. Pass the yogurt through a mesh strainer.
  2. Add sugar and ginger juice and mix well until sugar dissolves.
  3. Mix salt, chaat masala, roasted cumin powder and red chili powder in a bowl and keep aside.
  4. Arrange the golgappe on a plate.
  5. Make a small hole in each golgappa with your finger.
  6. Fill small amount of boiled potato, black gram and moong in each gol gappa.
  7. Pour yogurt from top.
  8. Sprinkle little masala mixture that we made earlier over yogurt.
  9. Drizzle mint and coriander chutney and tamarind chutney on top.
  10. Now sprinkle some more masala mixture.
  11. Finally sprinkle nylon sev, coriander and pomegranate seed on top.
  12. Serve immediately.

NOTES:

  1. Try using fresh homemade yogurt to make Dahi puri. Sour yogurt doesn’t taste good in this dish.
  2. You can use either homemade puri or store-bought to make this dish.
  3. The consistency of the chutney should be a little thin so that you can drizzle them easily.
     

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CHATPATE AMRUD AUR KALE ANGOOR KI CHUTNEY

Here’s a fun and creative way to eat your fruits to fill your bhukh(hunger).
Saw this recipe on Epic channel by Sakshi tanvar’s  and decided to try it out myself.
And it turned out to be a summer delight!

INGREDIENTS FOR CHATPATE AMRUD :

  • 2-3 medium guavas
  • black salt to taste
  • 1 tsp black pepper coarsely crushed
  • 1tsp asafoetida
  • 1tsp lemon juice
  • 1 tsp roasted jeera powder
  • vegetable oil

INSTRUCTIONS:

  1. Make sure guavas are not too soft not to hard .
  2. Cut it into roundles with oil, pepper, black salt , roasted jeera powder and lemon juice .coat it well.
  3. Heat a grill pan with vegetable oil .
  4. Pan seer the guavas on a grill pan for 2 mins.
  5. serve with micro greens on top .

INGREDIENTS FOR ANGOOR KI CHUTNEY:

  • 2 cups of green, black grapes
  • 1 tsp asafoetida
  • 1 tsp fenugreek ( methi ) seeds
  • 1 tsp black mustard ( sarso) seeds
  • 1 inch grated fresh ginger
  • 1 tsp red chilli flex
  • 2 tbs sugar
  • 1 tbsp oil
  • 1 tsp lemon juice / vinegar
  • Salt as per taste

INSTRUCTIONS:

  1. To prepare green Grapes chutney, wash and clean the grapes and cut each of them in to halves, the process cutting them in to halves will take time but its essential to get maximum flavors from grapes in chutney .
  2. Now in a heated pan with oil in it, add asafoetida ( hing ) powder along with fenugreek ( methi)and black mustard seeds .Mix them well for 10 seconds or till mustrad seeds stary spluttering .
    it on medium flame for 10 second .
  3. Add grated fresh ginger to it and mix it well. saute for 10 seconds .
  4. Add grapes in to it amd mix well .also add sugar ,salt, water and lemon juice to it and mix it.
  5. Now add red chilly flex .Now cook it on medium high flame till the mixture starts
    boiling .
  6. Once its starts to boil turn the flame to low .Till its reduce but saucy , Serve chatpate amrud with angoor chutney.
     

BUTTERMILK VADA / INSTANT VADA

An ideal and unique deep-fried snack recipe made with semolina, beaten rice, fresh herbs and sour buttermilk. it is known for its similarities with most famous south indian medu vada, especially the doughnut shape, but has totally different taste and flavour. it is generally served as a side dish to lunch/dinner or as an evening snack with a choice of tomato sauce toppings or any spicy dip.
One such easy and simple instant vada recipe is the buttermilk vada known for its taste, flavour and ease of preparing it.

furthermore, i would also like to highlight some more additional tips, suggestions and variations to the instant mor vadai. firstly, with respect to shape, you do not have to necessarily shape it like a doughnut. you can shape it like a disk or to any other shape as per your preferences. the doughnut-like shape makes it more attractive and appealing.
I used cookie cutter to make my all time favourite heart shape .

secondly, try to use sour curd or yoghurt to prepare the buttermilk. if you use sour curd, the sourness taste goes into the vada to have a combination of flavour and taste.

I used kriti oil in this recipe.

INGREDIENTS:

  • 1 cup poha/ flattened rice (thick)
  • ½ cup rava / semolina / suji (coarse)
  • ½ tsp salt
  • 1 cup buttermilk
  • 1 chilli (finely chopped)
  • 1 tsp ginger paste
  • ½ tsp chilli flakes
  • 1 tbsp sesame
  • few curry leaves (finely chopped)
  • 2 tbsp coriander (finely chopped)
  • 2 tbsp coconut (grated)
  • 1 tsp cumin
  • ¼ cup rice flour
  • oil (for frying)

INSTRUCTIONS:

  1. firstly, in a large bowl place a sieve and rinse 1 cup poha.
  2. Transfer the rinsed poha to a large bowl and add ½ cup rava.,also, add ½ tsp salt, 1 cup buttermilk and mix well.
  3. Rest for 20 minutes or until the poha and rava absorbs buttermilk.wp-16162414982813818275046342995206.jpg
  4. After 20 minutes, the poha and rava have softened well.
  5. Now add 1 chilli, 1 tsp ginger paste, ½ tsp chilli flakes, 1 tbsp sesame, few curry leaves, 2 tbsp coriander, 2 tbsp coconut and 1 tsp cumin.
  6. Squeeze and mix well making sure everything is well combined.
  7. Further, add ¼ cup rice flour and mix forming a soft dough.wp-16162414984793983311983118709990.jpg
  8. Grease hands with oil and pinch a ball sized dough.
  9. Flatten slightly and make heart shape using cookie cutter and make a hole in the centre.wp-16162414987503324892666888567536.jpg
  10. Deep fry in hot oil, keeping the flame on medium.
  11. Stir occasionally, and fry on medium flame until the vada turns golden and crisp.
  12. Drain off the vada on kitchen paper to remove excess oil.
  13. Finally, enjoy buttermilk vada with chutney or tomato sauce.
    wp-16162414980531854513659970170516.jpg

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