Showing posts with label Non-Vegetarian Appetizers. Show all posts
Showing posts with label Non-Vegetarian Appetizers. Show all posts

Thursday, June 19, 2014

Egg Puff

Enjoy this mini appetizer made in just 30 minutes. This mini appetizer is  made from puff pastry and hard boiled eggs with onion filling. Yummy!!


4 Hard boiled eggs, halved
8 Pastry shells
1 Egg white

For onion filling:
1 Medium sized onion, diced
2 Garlic cloves, minced
1/2 tsp Chili powder
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/4 tsp Garam masala
4 tsp Oil


  • For onion filling-
    • Heat oil in a pan. Add garlic and onions. Saute on medium heat until it turns light brown. Reduce the heat, then  add chili powder, turmeric powder, coriander powder and garam masala. Add 2 tsp of water to avoid spices getting burnt
  • Preheat oven at 400 F
  • Place pastry shells on a greased tray. Apply egg white on each pastry shell. Top each pastry shell with a spoon of spiced caramelized onions and hard boiled egg. Place in oven at 375 F for 20 minutes. 
  • Serve hot 

Wednesday, May 14, 2014

Breaded Chicken Manchurian

A delicious Indo-Chinese recipe made from Chinese ingredients. This recipe is a great appetizer to start off. The only difference from this recipe to the traditional machurian recipe is the breaded chicken. 

 I had couple of breaded chicken left out and wanted to infuse Chinese sauces. So I settled with  manchurian  influenced from eastern and western ingredients making it an excellent finger food. 


2 Breaded Chicken fillets
1 Onion, thinly sliced
1 Green bell pepper, thinly sliced
2 cloves of Garlic, minced
2 green Chilies, finely chopped
1 tsp Dark Soy sauce
2 tsp Red Chili sauce
4 tsp Ketchup
5 tsp Water
Pinch of Aginomoto


  • Bake breaded chicken in oven for 15- 20 minutes at 250 F. After it cools, chop them into cubes
  • Heat oil in a pan. Add garlic, green chilies, onions and bell pepper. Stir fry for 2 minutes
  • Then add cooked breaded chicken
  • In a bowl, mix together soy sauce, chili sauce, ketchup and water. Pour the sauce over chicken
  • Add aginomoto and salt. Mix together on high heat for 2 minutes
  • Serve hot

Wednesday, April 2, 2014

Pudina Chicken Fry | Mint Chicken Fry

Chicken is slow cooked in mint puree until it is juicy and tender. This recipe has bursting flavors of mint, cinnamon, cloves, green chilies, onion, ginger and garlic.

Pudina chicken fry is refreshing with flavors and is fried succulent to perfection. 


1 Kg Chicken, cut into bite sized pieces 
1 Onion, thinly sliced
2-3 sprigs of Curry leaves
1/4 tsp Turmeric powder
1/2 tsp Pepper powder
4 tsp Coriander powder
4 tsp oil

For Masala - 
1 Large bunch of Mint (pudina)
8 - 10 Green Chilies
2 Medium sized onion, cubed
1 Cinnamon stick
4 Cloves
1 inch piece of Ginger
4 Garlic cloves
1/2 tsp Fennel seeds


  • In a heavy bottomed dish, heat oil. Add onions, curry leaves; and saute until it is transparent

  • Add turmeric powder,  and pepper powder
  • Add Chicken and mix well

  • Make puree of all the ingredients listed under Masala

  • Return the masala to the dish and add coriander powder. Mix well until masala is coated over chicken.  Cover the dish and cook in low heat for 30 min. Adjust salt as per taste and cook for another 30 minutes

  • Serve hot with rice or roti 

Wednesday, March 26, 2014

Fish Pakoda

A dinner party recipe to cook for a small gathering. This is seafood platter  is crunchy on the outside and moist  inside. 

Any kind of fish can be used to make pakoda like ocean perch, tilapia, salmon, white fish fillet, catfish and so on. 

Long strips of fish is marinated in a spicy batter of corn flour, ginger-garlic paste, pepper and red chili powder which is then deep-fried until it is crunchy.



1 kg Fish fillets (ocean perch, salmon, catfish..)
1 tsp Ginger-Garlic paste
Juice of 1 Lemon
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp red Chili powder
1/2 tsp pepper powder
1 cup of Corn flour
Oil for deep frying


  • Into a large bowl, mix corn flour, ginger-garlic paste, lemon juice, turmeric powder, coriander powder, red chili powder and pepper powder. Season it with salt. Add little water to make thick paste
  • Apply this spice mix on fish fillet on both the sides. refrigerate for 30 minutes
  • Heat oil for deep frying
  • Gently drop fillets in oil. Fry in medium heat until it turns deep red color. Use an absorbent paper to drain excess oil
  • Serve hot 

Thursday, December 19, 2013

Chicken Manchurian

How about sizzling spicy appetizer in evening? Sounds like fun!!
Chicken Manchurian - a great Indo-Chinese full filling appetizer just enough to satisfy a chicken lovers appetite.  Its delicious and toothsome :-)


For Chicken fritters
250 gms Boneless chicken, cubed
1 cup of Corn flour
1 tsp Paprika
1/2 tsp Black pepper powder
1/2 cup of White vinegar
Oil for deep frying

For the Manchurian sauce-
5 cloves of Garlic, finely chopped
few sprigs of Curry leaves
5 Green Chilies, finely chopped
1 Red Onion, thinly sliced
1 Green bell pepper, cubed
1/4 cup of Ketchup
4 tsp of Dark soy sauce
2 tsp White vinegar
1/2 tsp of Aginomoto
4 tsp oil


For Chicken fritters-
  • In a mixing bowl, mix together chicken, corn flour, paprika, pepper, vinegar and season it with salt. Leave it for 15 minutes in refrigerator (if vinegar is not enough to bind all ingredients, you can add little water
  • Heat oil for deep frying
  • Gently drop marinated chicken in hot oil. Fry evenly until it turn deep red color. Use an absorbent paper to drain excess oil
For Manchurian-
  • In a wok, heat oil. when it turns smoky; add green chilies, curry leaves, garlic, onions and bell pepper. Give it a little (do not cook vegetable. Crunchier, it tastes better)

  • Add soy sauce, vinegar, ketchup and aginomoto. Mix well

  • Add fried chicken and give it a toss on high heat until all the sauce is perfectly coated

  • Serve hot

Tuesday, November 12, 2013

Shrimp Pepper Fry | Royalla Vedupu

Shrimp Pepper Fry ~~ A ravishing recipe that calls for a toast !! 

This recipe can be made in less than 20 min. Shrimps are coated with a good variety of spices that tantalizes your taste buds. 


250 gms Shrimps, cleaned and de-veined
5 cloves of Garlic, finely chopped
2 sprigs of Curry leaves
2 Green chilies, Cut lengthwise
3 Shallots, finely chopped
1/4 tsp Turmeric powder
1 tsp Pepper powder
Handful of Cilantro, finely chopped
5 tsp Oil


  • In a skillet pan, heat oil. When it turns smoky, add garlic, green chilies and curry leaves. Saute for few seconds
  • Then add shallots and saute until it turns transparent
  • Add turmeric powder and mix well
  • Now, add shrimp and pepper powder. Saute in medium heat for 5 minutes. Season with salt and coat the spices all over shrimp. Cook until all the juices is completely reduced 
  • Garnish with cilantro. Serve immediately as an appetizer or as a side dish

Nethili Varuval | Lake Smelt Fritters

Nethili Varuval (or Lake smelt fritters) is a scrumptious sea food delight from the sea. It is coated with spiced rub which is then deep fried. You can eat this fish with bones which is extremely crispy.

In Southern part of India, Nethili (anchovy) fish is picked from  coastal areas  of Indian Ocean. Similar to Nethili, there is an another variety of fish called smelt which is picked in Great Lakes. 

Its a great party appetizer especially when you have guests at home.


200 gms Lake smelt (or) Anchovies 
4 Garlic Cloves, roughly chopped
1/2 tsp pepper powder
1/2 tsp Red Chili powder
Juice of 1/2 Lemon
1/4 cup Corn Flour
Oil for deep frying


  • Marinate anchovies (nethili fish) with garlic cloves, pepper powder, red chili powder, lemon and season with salt. Refrigerate for 30 minutes
  • Add corn flour to the marinated anchovies
  • Heat oil for deep frying. Gently drop anchovies one by one. Fry in medium heat until it turns deep red color. Use an absorbent paper to drain excess oil
  • Serve immediately garnished with chopped coriander leaves and onion slices

Thursday, October 31, 2013

Pepper Chicken

Boneless chicken is cooked with thick onion gravy spiced up with lots of pepper is a fantastic treat for a party weekend. I love this recipe so much that, I have ended up making it almost every week. And of course not forget, this is another recipe which I learnt from my mother-in-law Mrs. Mohana Gopi. 

This is also a comfort food during holiday season with long and cold winter nights.  It can be served either as appetizer with reduced gravy or served  on top hot rice with lots of gravy. Also, pepper chicken is an excellent treat for meat lovers!!


500 gms Boneless chicken, cut into 1 inch pieces
1 onion, thinly sliced
1/2 tsp turmeric powder
1 tsp Pepper powder
4 tsp Oil

For the gravy:
2 Onions, cubed
4 Garlic cloves
1/2 inch Ginger


  • Make a smooth paste of onions, garlic and ginger using a blender
  • In a skillet, heat oil. when it turns smoky, add onions; sautee until it turns transparent
  • Add the chicken, turmeric powder and pepper powder. Stir to coat
  • Return the onion paste to skillet and mix well. Cook in medium-low heat for 10 minutes
  • Adjust salt as per taste and cook for another 15 to 20 minutes (see note)
  • Serve hot
Cover the skillet if you want more gravy and add 1/2 cup of water or chicken broth. If you dont want gravy , then cook chicken without covering skillet in low heat.

Additionally, bell pepper can also be added.

Tuesday, October 1, 2013

Hara Bhara Chicken Fry

Hara- Bhara Chicken Fry with herbs and spices is a fabulous treat for a potluck party. Chicken is slow cooked in a raw paste of green chili, coriander, ginger, garlic and onion paste until it is tender and juicy. The raw herb paste turns into semi-gravy which zesty and toothsome when mixed with hot steamed rice. 


Whole chicken, cut into bite sized pieces
1 onion, thinly sliced
1/2 tsp turmeric
5 tsp oil

For the masala
5 green chilies
1 tsp pepper corns
5 garlic cloves
1 inch piece of ginger
1/2 onion
Handful of Cilantro
4 cloves
1 inch stick of cinnamon


  • Make a coarse paste of green chilies, pepper, ginger, garlic, onion, cilantro, cloves and cinnamon
  • In a heavy bottomed vessel, heat oil. Add onions and saute until it turns transparent
  • Add turmeric powder and ground herb paste. Mix well
  • Add chicken. Cover the pot and cook for 15 minutes
  • Adjust salt as per taste and cook for 20 to 25 minutes
  • Serve hot with rice or chapathi

Tuesday, September 10, 2013

Murg Hara-Bhara Kebab

I have been planning to make a chicken appetizer for office lunch quiet sometime. When I opened refrigerator, I saw 2 bunches of coriander leaves and some green chilies, hence stuck with HARA-BHARA Kebab. This recipe is a party appetizer and cooks really fast; and off course it is also an outdoor recipe.



200 gms Chicken Breasts, cubed 1 inch
1 bunch Coriander leaves
3 green chilies
1/2 tsp Pepper powder
1/2 tsp Fennel seeds
1/4 tsp Cumin powder
3 Garlic cloves
1/2 cup white Vinegar
3-4 tsp oil for smearing
1 red onion, cubed,  1 inch


  1. Make a smooth paste of cilantro, green chilies, pepper powder, fennel seeds, cumin powder, garlic, vinegar and salt
  2. Marinade chicken with this paste for 1 hours
  3. Soak skewers in water for 45 minutes
  4. Thread marinated chicken pieces and red onions alternatively
  5. Place skewers on a preheated griddle or on a grill. Cook evenly on medium heat about 15 to 20 minutes. Smear oil if need. Sprinkle chat masala before serving
        6. Serve hot

Tuesday, August 27, 2013

Grilled Sausage Skewers

Juicy and mouthwatering sausages are grilled to perfection. Crisp and intensely glazed vegetables with paprika add a lot of taste to this recipe. 

This is hardly a recipe and need no preparation. All you need is store bought completely cooked sausage and some vegetables for grilling.


4 Sausages, cut into 1 inch cubes
1 Bell peppers, cut into inch squares
1 Red Onion, cut into squares
8-10 skewers

For Paprika glaze
2 tsp Olive oil
1/2 tsp Paprika
1/4 tsp Salt
1/4 tsp pepper
1/2 tsp Taco seasoning


  •  Soak skewers in water for 45 minutes
  • Thread sausages, bell peppers, and onions alternatively

  • In a mixing bowl, mix all the ingredients under paprika glaze

  • Place skewers on a preheated griddle or on a grill. Smear paprika glaze all over vegetables and sausage

  • Serve hot with a side of salad

Tuesday, August 6, 2013

Lal Murgh Masala

An incredible recipe of chicken  made with onions, tomatoes and blend of different spices. This recipe can be a starter or a excellent combination with chapthi or even a bar snack. 

I am so delighted to post this recipe because Nag made this dish for specially me to start our wonderful weekend. I had a great time assisting him in making this scrumptious dish. 

So here the recipe with detailed instructions.


1 kg Chicken
3 Garlic cloves, crushed
small piece of Ginger, crushed
4 green Chilies, crushed
2 Onions, thinly sliced
2 Tomatoes, diced
1 tsp Paprika
1/2 tsp Gram Masala
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
1/4 tsp Pepper powder
1 tsp kasturi methi
1 cup of water
5 tsp oil


  • In a heavy bottomed vessel, heat oil. Add crushed ginger, garlic and green chilies
  • Add onions and tomatoes. Saute until onions tun transparent
  • Add chicken, paprika  and turmeric powder. Saute for 5 minutes
  • Add garam masala, coriander powder, turmeric powder, pepper powder and water. Cover the vessel and cook in medium -low for 15 minutes
  • Adjust salt as per taste and cook for another 15 to 20 minutes. Until onions and tomatoes completely reduces to form thick gravy. Adjust water for more gravy
  • In the end add kasturi methi and saute for 3-5 minutes
  • Serve hot with chapathi or steamed rice

Tuesday, July 16, 2013

Fish Kebab | Meen Varuval

When it comes to sea food, I am always hooked on to fish kebabs. This is the first recipe of sea food which I learnt from my Mom. I got trained by watching my mom preparing this recipe. 

This recipe requires marination. Also, my mom make batter from fine sooji (chiroti rava) that add lot of crunchiness to this kebabs. I have modified my mom's recipe with my sister's recipe where she prepares green masala for marination. I have used only green ingredients for marination like green chilies and coriander.


500gm Ocean Perch Fillet
4 Green chilies
4 Garlic Cloves
small bunch of Cilantro
1/2 tsp Cumin powder
1/2 tsp Pepper powder
1/4 tsp Turmeric powder

For the batter
2 tsp Chiroti rava (fine soji)
2 tsp Rice flour
1/4 tsp salt
1/4 tsp pepper powder
1/4 tsp Turmeric powder


  • Make a coarse paste of green chilies, garlic, cilantro, cumin powder, pepper powder and turmeric powder

  • In a large mixing bowl, add ocean perch fillet and ground spice paste. Adjust salt as per taste. refrigerate for 2 to 3 hours

  • In a small mixing bowl, mix all the ingredients listed for the batter. Add little water.

  • Preheat oil for deep frying
  • Now, apply the batter over refrigerated fish and gently leave it in hot oil. Fry in medium heat until it turns brown
  • Serve hot with red onion and lemon wedges