Recipies for party

Here's my collection of few starter recipes from different chefs..

Diamond chicken
Ingredients:


Chicken: Quarter kilo
Garlic and ginger: 10 gms
Green chillies: Two
Celery: One stalk
Onion: One
Ajino moto and white pepper powder: Half Tsp each
Corn flour and maida: 10 gms each
Soya sauce: Five drops
Tomato sauce: Three drops
Salt: To taste
Oil: For frying
Method:
Chop green chillies, garlic and ginger finely. Set aside half the quantity. Add the other half with sliced chicken and soak in a batter of egg, salt, white pepper powder and ajinomoto.After five minutes, mix with corn flour and maida. Flatten the mixture with a rolling pin and deep fry in oil.Heat oil in a kadai and sauté the remaining garlic, green chillies and ginger.Add chopped onion, celery, ajinomoto, salt, white pepper powder, soya sauce and tomato sauce. Next add water.Cut the fried chicken into diamond shapes and empty into pan. Garnish with spring onions.


Stuffed chicken wings






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INGREDIENTS:

Chicken (breast piece): 150 gm
Chicken wings (whole portion): Two
Egg: Two.
White pepper powder: One Tsp
Celery, green chilli, onion, Coriander leaves, ginger and garlic (chopped): 30 gm
Salt: 20 gm
Soya and tomato sauce: 2 Tsp (each)
Oil: 500 ml
METHOD:
Remove the bones from inside the chicken wings. Mince the chicken separately. Add the chopped celery, onion, green chilli, ginger, garlic, coriander leaves, soya sauce and tomato sauce. Mix it well and stuff it inside the wings. Keep the wings in refrigeration for some time. Beat the eggs and dip the wings and deep fry. Serve it hot with hot garlic sauce.


Mint chicken
Skinned chicken: 1/2 kg
Mint: 2 to 3 bunches
Coriander leaves: 1 to 2 bunches
Curry leaves: 2 stems
Green chillies: 5 to 6 chillies
Ginger-garlic paste: 2 tbsp
Turmeric powder: 1/2 tsp
Lemon juice: extract from one medium-sized lemon
Curd: 1 tbsp
Salt to taste
Patta-lavanga: 3 to 4 pieces
Oil: 3 to 4 tbsp
Method:
Clean the chicken well and squeeze out water and keep aside. Clean the mint and coriander leaves, then add green chillies, curry leaves, ginger-garlic paste, turmeric powder, lemon juice, curd and salt grind the above mixture into a fine paste.
Marinate the cleaned chicken with the paste and keep a side for an hour. (The chicken should not have any water and do not refrigerate)
After an hour take a non-stick tawa and heat the oil. Add patta and lavanga, then the marinated chicken, stir it thoroughly and close the tawa and keep in the medium flame.
After 5 minutes open the lid and stir it and check whether the chicken is cooked. Once cooked remove the the lid and allow it to dry in a sim flame, until the chicken pieces becomes separate.
Serve it hot as a starter or with rice, dal and other curries.


Chicken kathi roll (calcutta style)




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Ingredients
For the dough
Maida: 1kg
Milk: 150ml
Sugar: 4 tsp
Salt; 1/2 tsp
1 egg
Chicken stuffing
Boneless chicken: 150gm
Green chillies, chopped: 5
Onion: 200gm (julians)
Ginger Paste: 1 tsp
Garlic paste: 1 1/2 tsp
Dalchini powder: 1-2 pinch
Zeera powder: 1/2 tsp
Black pepper powder- 1/2 pinch
Roll
Chilly sauce
Tomato sauce
Mustard sauce
Lemon juice
Chat powder


Method
Knead the dough with all the ingredients mentioned under ‘dough' at least an hour before making the rolls. To prepare the stuffing, marinate the minced/cut boneless chicken pieces in all of the ingredients mentioned above under ‘Chicken Stuffing' for at least an hour.
In a pan take 3 cups of water and give it a boil and then add the marinated chicken. Cook for about 10 minutes with the lid on. Remove from fire once it is completely dry. Make a pancake/roti from the dough that you had set earlier and cook it on a tawa. Grease it with oil once the roti is cooked. It should not become too crisp. Lay the pancake/roti on a platform. Put the stuffing through the centre of the roti along the diameter. Add some sautéed onion slices, some chilly sauce, some tomato sauce and some mustard sauce on the stuffing. Add some lemon juice and then sprinkle some chat powder.Roll the roti into a roll. You could wrap the roll in butter paper and serve.


Chicken seekh kabab

Ingredients Mince chicken: 350 gms
salt to taste
White pepper: 3 gms
Cardamom powder: 2 gms
Cashew and cheese paste: 50 gms
Cream: 25 ml
Ginger-garlic paste: 5 gms
Egg: 1
Garlic: 15 gms Lemon juice: 30 ml
Method Wash the mince chicken thoroughly and pat dry.
For the first marinade, mix the ginger-garlic paste, lemon juice and salt into the chicken. Rub well and keep aside for about an hour.
For the second marinade, mix all the remaining ingredients with the chicken and keep aside for about two to three hours, as it’s necessary for the chicken to absorb the flavours of the marinade.
Make four portions of the mince and skewer in an elongated kabab shape. Repeat the same after one inch gap till all four kababs have been skewered.
Roast in a moderately hot tandoor (clay oven) or over a charcoal grill for six to seven minutes. Alternatively, a preheated convectional oven at 350 degrees centigrade can be used. Remove from the tandoor or oven, hang the skewer for two to three minutes to drain off the excess moisture. Baste with melted butter and roast for another three to four minutes. Serve hot with mint chutney.


Machi chandini kabab

Ingredients
Fish cubes-1kg
Ginger garlic paste-100g
Sesame paste-150g
Garlic paste-50g
Mustard paste or oil-250g
Salt to taste
Curd - 250g
Method
Wash the fish cubes with fresh water and drain well. In a mixing bowl, mix the pastes of ginger garlic, sesame, garlic and the mustard with the curd and salt. Add this mixture to the fish cubes. Fine cook in a Tandoor/oven. Serve with mint chutney.



Keema balls
Minced mutton (kheema) pieces are sauteed in a dry pan and drained. Finely chopped onion, grated coconut, garlic, ginger and green chillies are fried in little oil. The powdered mixture of cinnamon, cloves, pepper, jeera, saunf, fried gram and cardamom are added to the mutton and coconut mixure and grinded well. Small balls are made out of this mixture and deep fried to make keema balls.


Chettinaad Keema balls

Ingredients:




Mutton Keema 250gm
Onion 50gm
Green Chilly 5no’s
Ginger 10gm
Garlic 10gm
Red Chilly Powder 2tsp
Turmeric Powder 1/4tsp
Coriander Powder 1tsp
R.B.G Dhal Powder 1tsp
Egg 1no
Black Pepper Corn(Crushed) 1/2tsp
Coriander Leaves 1/4bunch
Salt To Taste
Lemon 1no
Chettinadu Garam Masala Powder (made with cardamom, cinnamon, cloves, marathi mokku, star anise, kalpasi, saunf) 1tsp
Oil to fry 250ml
Curry Leaves 1spring
Method:
Mix mutton keema with lime juice, ginger and garlic paste, chopped onion, turmeric, chilly powder, coriander powder, chettinadu garam masala powder, egg, fried dhal powder, seasonings and chopped coriander leaves.

Blend all these ingredients well and make ten balls. Heat oil at medium flame.Deep fry the mutton keema balls till they are golden brown in colour.
Garnish with fried curry leaves, slices of round onions and lemon wedges.


Cheese balls




Ingredients:
Grated cheese: 350gms
Boiled mashed potato:
300gms
Finely chopped garlic: 10
flaks
Chopped green chilli: 4
Chopped parsley
and crushed
pepper: 10 grams
Corn flour: 20gms
Oil: For frying
Salt to taste



Method:
Mix all the ingredients to make a smooth dough.
Make balls and fry them till they turn golden brown in colour.
Serve hot with tomato sauce.


Veg manchuria
Carrot, cabbage and beans are finely chopped. Maida, corn flour, salt, white pepper, sugar and a pinch of ajinomoto are added to the cut vegetables and mixed well. Small balls are made out of the mix and deep fried in a pan and kept aside.Oil is heated in a pan to fry chopped onion, leeks, green chilli, celery, capsicum, ginger, garlic.This is then sauted with tomato and soya sauce, salt and white pepper. A little water is added to the mix and cooked for sometime. The fried veg balls are then put in the mix and sauted.Serve hot.






Chinese style chilli potato


Ingredients:
Small baby potatoes - 500 gm
Green chillies - 6-7
Tomato ketchup - 5 tbsp
Chilli sauce - one and a half tsp
Soya sauce - 3 tbsp
Vinegar - 3 tsp
Mustard powder - 1tsp
Refined oil - 4 tbsp
Salt and pepper - to taste
Oil - for frying
Method: Remove the skin of potatoes. Prick with a fork on its side.
Deep fry in oil till they are golden brown. Cut the green chillies into very tiny pieces. Mix half of the soya sauce, vinegar and mustard powder.
Let it marinate for about an hour. Heat the oil. Mix the potatoes with all the remaining ingredients. Stir fry for 5-7 minutes until the potatoes are cooked. Serve hot.



Baby corn salt n pepper
Ingredients:


Babycorn cut into strips 4 nos

Maida 1 ½ Tablespoons

Cornflour 2 Tablespoons
Salt / Pepper A pinch
Chopped garlic 2 Pinches
Chopped green chilly 2 pinches
Ajinomoto 1 Pinch
Egg for batter Optional

Oil for frying
Spring onion chopped for garnishing.
Onion Small dices

Capsicum 1 Teaspoon
Chopped Ginger and Garlic 1 Teaspoon
White pepper 1 Teaspoon

salt To taste
Black pepper powder A Pinch
Method:
Make a batter with the cornflour and maida. The batter can be seasoned with chopped garlic, green chilly, salt , pepper and ajinomoto. Dip the babycorn strips in the batter and deep fry till it becomes crunchy, crisp and nice white in colour. Keep aside.Now heat oil and add small onions, capsicum, green chilly, minced garlic, ginger, one by one. Next add the fried babycorn and sauté. To this sprinkle a little water, salt, white pepper, a pinch black pepper.





Sauteed baby corn
Ingredients
Baby corn 8
Sunflower oil 100 ml
Red chilli paste 50 gms
Soya sauce 20 ml
Tomato sauce 20 ml
Ajinomoto 10 gms
White pepper powder 10 gms
Sugar 10 gms
Cashew nuts 5 gms
Red chilli 5 gms
Honey 100 ml
Corn flour 50 gms
Egg 2
Onion 100 gms
Ginger 20 gms
Garlic 30 gms
Green chilli 10 gms
Celery 10 gms
Spring onion 10 gms
Method
Dip baby corn in a batter of corn flour, eggs and salt, fry well and keep aside. Saute onion, ginger, garlic, green chilli and red chilli in oil. Add red chilli paste, tomato sauce, soya sauce, ajinomoto, sugar, salt and white pepper. Saute well and then add fried baby corn to it. Finally add honey and cashew nuts. Serve hot garnished with celery and spring onion.


Guntur chicken pakodi

Ingredients Chicken, cut into small pieces: 250 gms
Red chilli powder: 20 gms
Ginger garlic paste: 20gms
Salt: 20 gms
Besan flour: 60 gms
Lemon: 2
Oil: 250 ml
Curry leaves: one bunch
Coriander leaves: one small bunch
Green chillies, slit: 4
Onion, chopped: 50 gms

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</CENTER>Method Mix chicken pieces with ginger garlic paste, chilli powder, salt and besan. Keep aside for half-an-hour. Deep-fry till tender and keep aside. Heat oil in a pan, add chopped onions, green chillies and curry leaves. Saute till onions become transparent, add little salt and saute for a while. Add fried chicken and mix well. Finally add chopped coriander leaves. Garnish with onion rings.



Roasted pepper chicken



Ingredients:
Chicken breast: One piece
Ginger garlic paste: 10 gm
Lime juice: Of one lemon
Hung curd: 50 gm
Cheese: 10 gm
Cashew nut paste: 15 gm
Black pepper powder: 10 gm
Cardamom and jeera powder: Five gm each
Salt: To taste


Method:
First marinate the chicken breast with ginger garlic paste, lemon juice, salt and black pepper. Keep it aside for half an hour.Now prepare the masala for marination by mixing hung curd, cheese, cashew paste, black pepper, cardamom powder, ginger and garlic paste, jeera powder and salt.
Make it into a smooth paste.Coat the chicken piece uniformly and nicely with this masala for marination.Cook the chicken breast in a charcoal oven. When the meat is soft and cooked, sprinkle chaat masala over it and serve with tomato raitha.


Southern fried chicken

Ingredients

For marinade
Salt to taste
Black pepper :1tsp
Honey :2tsp
Chilli flakes: 1tsp
Garlic powder or garlic paste:
6 cloves
Lime juice:2 lime
Paprika powder:
1tsp Finely chopped shallots: 2
For coating
Eggs: 2
Flour:100gm
Water, enough to make a batter Pepper powder: 1 tsp Pounded chicken breast with bone: 2
Oil for frying: 250 ml
Bread crumbs: 100gm
Method
Combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave to marinate. Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the spiced flour. Coat thoroughly with the bread crumbs. Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. Add the chicken and fry until golden all over. Remove and place on an oil strainer. Serve hot with French fries and tomato ketchup.



Chilli garlic fried fish



Ingredients:
Sliced fish: 150 gm
Whole garlic and chopped onions: 100 gm each
Green chillies: Five
Corn flour: 200 gm
Egg: One
Butter: 100 gm
Ginger garlic paste: 50 gm
Chilli paste: Five gm
Tomato sauce , soya sauce and Western sauce: One Tsp each
Ajino moto and sugar: Half Tsp
Vinegar: One Tsp
Salt and white pepper: To taste
Method:
Boil dried red chillies and make a paste. Heat oil in a pan and sauté chopped onions, ginger, garlic, paste of dried chillies and set aside. Clean and slice fish. In a pan mix ginger garlic paste, salt, ajino moto and deep fry fish after coating with beaten egg and corn flour. Melt butter and brown garlic, and chopped onion. Next add prepared chilli paste and water . Add some tomato sauce, soya sauce, vinegar, western sauce, ajino moto, white pepper and sugar.Slit and fry green chillies. Toss whole garlic, fish and green chillies together and garnish with spring onions. Serve hot.


I have tried some of these recipe and they taste good.

 

Hi Veena,

Your snack list is extensive... just wanted to check if you have anymore vegetarian snack options for party.