Archive for the ‘Indian Appetizers & Finger Foods’ Category

Rice Lentil Medley – India’s popular Kedgeree

June 16, 2008

This is a classical Khichdi from Punjab. This is a simple complete meal and is an Indian favorite. I love kitchdree as it is easy on the environment, our digestive system, a complete meal, high in protein and above all tasty. This dish may be made like a pilaf by using less water or as a porrigde like consistency.

Serves 4.

Ingredients
 
1 cup kitchree blend washed, rinsed and drained along with the lentils
1/2 cup cubed opo or zucchini
1/2 cup cubed carrot
1/2 cup cubed potato
1 teaspoon cumin seeds  
1 tomato dices (optional)
1/2 teaspoon asafoetida
6 peppercorns
1 bay leaf
4 cloves
2 tablespoon ghee
1/2 teaspoon turmeric powder
1/2 tsp. ginger paste
salt to taste 
a twist of lime juice and a pinch of sugar is optional
 
Method
1. Heat ghee in a deep pot with a tight lid.  Add cumin seeds and asafoetida, peppercorns, bay leaf and cloves.
2. When the spices sizzle add veggies and fry for a few seconds.
3. Add the rice/lentils and turmeric powder, salt, ginger and 5 cups of water and and bring water to boil. Reduce heat to low and cover with lid.
4. Cook for 30-40 minutes
Serve piping hot with plain yogurt and papad.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecRiceKitchree
 

Poha Chivda – Rice Crispy Savory Party Mix

June 16, 2008

Enjoy this homemade party snack made from instant rice, peanuts and spices. It takes only 10 minutes. Try it instead of popcorn.

Ingredients
 
3 cups poha
1 tsp. mustard seeds
1/4 tsp. chilli powder or 1 fresh green chili chopped
4 to 6 curry leaves
2 tablespoon unsalted peanuts
¼ teaspoon turmeric powder (haldi)
a pinch of sugar
a pinch citric acid crystals
1 tablespoon oil
salt to taste

Please keep all the above ingredients ready on a plate as the seasonings need to be added quickly in the heated oil.
 
Method
1. In a pan or wok heat the oil. Add the mustard seeds. As they splutter add chillies, curry leaves, peanuts and turmeric powder.
2. Add this to the poha. Roast the poha by turniing it over and coating it with the spices. This will take a fe minutes.
3. Add the sugar, citric acid and salt and mix well.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=AjikaPoha002

CousCous Indian Style – Upma

June 16, 2008

Upma is a hearty breakfast-type food eaten throughout India. It is pretty simple to make, and quite wholesome.

Ingredients :
1 cup sooji
1 “ Ginger piece chopped finely
Chilies red or Green
1 Onion medium size diced fine
(opional 1 cup of cubed, parboiled veggies like peas, carrots, potato.)
Salt to taste
2 tbsp. oil
4 cups hot water
1 tsp. lime juice
 
Seasoning
1 tsp. Mustard Seeds
1 tsp. Urad dal
1 tsp. Channa dal
1 tsp. Hing
10 Curry leaves
 
Methods :
Dry roast sooji in a wok for few minutes & keep aside. Take care not to brown them.
Heat Oil in the same wok/pan. Add all the seasonings.
Add chilies, ginger & Onion fry till onion is translucent.
Add salt, water & let it come to boil at which point add the sooji gradually. Keep stirring & take care as not to form lumps.
Simmer the stove,cover & let it cook for 5 minutes.
Add lime juice and cilanto

http://store.indianfoodsco.com/InfoPage.CFM?PageId=AjikaSooji001

Shammi Kebab Recipe

June 16, 2008

Shami kebabs or pattie may be the best kebabs in the world. These kebabs are made exceptionally silky due to the addition of the channa dal and the fine mincing in an electric mincer/blender. The result is a smooth, soft, melt-in-the-mouth pattie.
They can be made in advance, frozen and fried when needed. This pan-fried kabab can be made with goat meat/mutton or lamb or beef but tastes best when made with mutton or lamb. Serve it with Mint-Coriander Chutney.

INGREDIENTS:
1 lb. lamb mince boiled – with no water left after the meat is boiled
4 oz. chana daal – with no water left after the lentil is boiled
2 tbsp. Ajika garam masala
minced fresh green chilies to taste
1 tbsp. garlic minced
1 tbsp. ginger minced
2 tbsp. very finely minced cilantro
2 tsp. coriander powder
1 tsp. cumin powder
Salt and fresh lime juice to taste
ghee or oil to shallow fry
PREPARATION:
Grind all ingredients except the cilantro into a thick dough in your food processor.  Now add the cilantro. Shape into patties.
Heat the cooking oil/ghee on a heavy-bottomed skillet and shallow fry the kababs till golden on both sides. 

Hint: if the patty is faliing apart at the time of pan frying – add one egg to the mixture by folding the egg into the meat dough.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecKebabShammi

Papads or Papadams – Indian Lentil Chips

June 16, 2008

Papad is a dried lentil chip studded with Indian spices that comes alive when grilled or deep fried. It is served as an accompaniment to an Indian meal, as a snack and as croutons in soups. Papads are thin wafers made of urad dal.
Papads or Papadams is an example of the genius of Indian cuisine.  The Chinese took rice and wheat flour and transformed them into many many ingenious products.  India took the lentils and did the same.

They are excellent for entertaining and make good apetizers just by themselves.

Papads are made of lentils and thus are free from gluten, rich in protein and dietary fiber.
We carry two kinds of Papad –
–  North Indian papads and the smaller South Indian papadams or appalams.
–  North Indian papads may be roasted or deep fried but South Indian papads are best fried.

Frying Papad and Papadams
1. Heat oil or ghee.
2. Hold the papad with tongs, fry a few seconds until it expands.
3. Stand papadam on its edge in draining basket.
Serve with the meal

Roasting North Indian papads
1.  The pappadam is held between tongs and roasted evenly over an open gas flame. The whole process should not take more than 30 seconds. Quick and frequent turning is required to prevent burning. As soon as papad has changed color, curled up and become crisp, it is done.  This will require some practice with timing the turns and the intensity of the heat as papads burn up so quickly.
2.  If you are working with an electrical range – use a wok bottom to hold a grill away from the coils.  Place the papad on the grill and turn it as each side gets done.  Put the heat to medium high and repeat the above process.

Microwave cooking
Place a papad in the microwave oven and cook on high for 15 seconds. Stop flip cook for 15 more seconds. If your microwave has less power increase the time from 15 seconds to 20 seconds and upto 30 seconds on each side
Excellent with beer during a ball game
Serve as an appetizer.

© Kavita Mehta
photo credit Kavita Mehta

Recipe – Sprouted Moong Dal

June 12, 2008

Ingredients:
3 cups of sprouted moong beans (1 package of Ajika Moong Beans soaked overnight, drained and kept in a strainer to let it sprout – takes a day or two but is worth the wait)
1 cup onion minced
2 green chilies minced
1 tbsp. mustard seeds
1 sprig curry leaves
1 tbsp. of dry coconut
1 tbsp. of ghee
1/2 tsp. turmeric
Salt to taste

Garnish
cilantro and lime juice to taste

Heat ghee in a pan or wok. Add mustard seeds and curry leaves.  After the mustard seeds start to splutter add onions and green chili and saute till onions are transclucent. stir in the rest of the ingredients. Toss and steam for about 5 minutes. Sprinkle some fresh cilantro and lime juice and serve.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecDalMoong

Poha Chivda – Rice Crispy Savory Party Mix

June 12, 2008

Enjoy this homemade party snack made from instant rice, peanuts and spices. It takes only 10 minutes. Try it instead of popcorn.

Ingredients
 
3 cups poha
1 tsp. mustard seeds
1/4 tsp. chilli powder or 1 fresh green chili chopped
4 to 6 curry leaves
2 tablespoon unsalted peanuts
¼ teaspoon turmeric powder (haldi)
a pinch of sugar
a pinch citric acid crystals
1 tablespoon oil
salt to taste

Please keep all the above ingredients ready on a plate as the seasonings need to be added quickly in the heated oil.
 
Method
1. In a pan or wok heat the oil. Add the mustard seeds. As they splutter add chillies, curry leaves, peanuts and turmeric powder.
2. Add this to the poha. Roast the poha by turniing it over and coating it with the spices. This will take a fe minutes.
3. Add the sugar, citric acid and salt and mix well.

Chicken Stir Fry Recipe

June 12, 2008

Excellent for entertaining, sandwiches and as a finger food.

This recipe was an instant hit.

We used the following ingredients.
8 oz. of chicken breast
1/4 small onion
1 tbsp. oil
1 tsp. or more Ajika Grilling Spice Blend
1 clove garlic minced
Juice of 1/2 a lemon
Salt to taste

Method:
We boiled the chicken with 4 tbsp water and onion. Once cooked we shredded the chicken.

In a wok we heated 1 tbsp. oil and added the spices. We let the spices roast for a bit and then added the chicken pieces and salt to taste. We stir fried the chicken on high till the chicken was well coated with the spices.  The dish came out finger licking great.

Thanks for this spice blend –
Donald – a satisfied customer

http://store.indianfoodsco.com/InfoPage.CFM?PageId=AjikaChickenStirFry

Indian Snack Repetoire

June 12, 2008

India has a myriad of Indian Snacks. We have special snack stalls featuring over hundred snacks. Many snacks are made of a combination of Indian Lentils, rice, nuts, dried fruits all spiced up for a taste that is addictive.

Indian snacks could be classified in the following categories

1. Spiced Nuts

2. Mini Meals made of Snacks like a Tapas – examples of this are bhel-puri street food (as shown in the picture) samosa, pakora, bhajias, ragda patty, shammi kebabs, vegetable cutlets

3. Indian Party Mixes – a snack which is a cross between trail mix and chips made of rice, wheat, potato, chickpea and nuts.

4. Chutney/Cucumber Sandwiches or Bruschetta – Thin slices of tomato and cucumber with a spread of cilantro chutney or mint chutney on sliced artisan bread – preferably with a natural yeast like sourdough.

5. Masala Chai – Tea infused with spices, fresh ginger and served with milk and sugar.

6. Papads – papads are lentil chips which are easy to roast up or fry. They make exotic, tasty, fancy looking snacks or appetizers for your next cocktail party

7. Fresh Fruit – a variety of fresh fruits are seved as snacks topped with herbs and piquant spices as featured in Raita Mix #1

Bhel Puri – An Indian Snack Meal

June 12, 2008

Bhelpuri is street food and is enjoyed on the road side all over North and Western India.  It is called Jhaal Muri in Kolkata. It is synonymous with the beaches of Mumbai (Bombay), especially Chowpatty a popular beach eatery for the masses in Bombay/ Mumbai.

It is a beautiful mix of puffed rice and sev (lentil noodles) and wheat crackers. This mix is placed over diced warm boiled potatoes. This mix is then topped with a melange of finely cut tomatoes, minced onions, cilantro and chillies. This blend is then flavored by drizzling fresh cilantro chutney/pesto and tamarind chutney over it.  The result is a heavenly salad like snack.

Today, Bhelpuri parties are popular all over India.

Recipe:
For this recipe you will need the Bhel Mix package, tamarind chutney and cilantro chutney from our store
Serves 8 for a snack or 4 for a main meal –
-1/2 package of Bhel Mix
-3 cups mashed boiled potatoes (mashed coarsely)
-1/24cup chopped fresh cilantro or coriander leaves
Green chilies minced to taste
T-amarind chutney to taste
-Cilantro or Coriander chutney to taste
-1 cup chopped onions
-1 cup each of diced tomato and cucumber mixed together
Method:
Put out 4 – 8 bowls.  First put a layer of boiled potatoes, then a layer of Bhel Mixwith cilantro mixed in, add the onions, tomatoes and cucumber, chilies, Next pour on the tamarind chutney and top with a dollop of cilantro/coriander chutney. (add salt to taste)

© Kavita Mehta
photo credit Kavita and Vinay Mehta

http://store.indianfoodsco.com/InfoPage.CFM?PageId=Snacks0002