Nachos

Superbowl is only a day away and this year the excitement has been crazy since our home team the Seattle Seahawks is playing. Go Hawks!!!

To make it more fun this super bowl party, we decided to try Nachos. Its like chips and dip all together in one big dish. What more do you need than Chips, cheese and some heat to watch the big game.

For those who want a non-veg appetizer you could give this super easy chicken wings recipe a try.

Prep Time: 20 mins
Ingredients

Tortilla Chips: 1 bag (we used little more than half )

Black Beans or Refried beans or chilli with beans: 1 can

Salsa (we used the hot chunky): 1/2 bottle

Sour Cream: 4-5 tablespoons

Guacamole: 4-5 tablespoons

Sliced black olives (canned or fresh): 4 tablespoons

Jalapenos (pickled): 3-4 tablespoons

Tostitos Salsa Con Queso / Cheesy sauce: 1/2 bottle or more 

(we used the store bought one for convenience sake)  

Mexican shredded cheese: 1/4  cup

Scallions/ Green onions (optional): 1 bunch chopped

*We used homemade Guacamole, for the recipe click here.

In a flat bottom oven safe dish spread a layer of tortilla chips. Sprinkle a layer of cheese on top of it. Meanwhile heat the beans for two minutes in the microwave. Preheat the oven for 375 F. Once the oven is ready bake for 5-7 minutes or until the cheese melts slightly. Spread the beans on top it. Add  the rest of the chips. Spread a layer of chunky salsa, olives, jalapenos. Drizzle the cheesy sauce and bake again for 5 mins. Take it out and add the guacamole and sour cream. Garnish with the scallions if you like.

Serve hot and we bet it will vanish off in minutes.

Guacamole

Guacamole is a great Mexican dip that is made of avocados. Avocado on its own is very plain tasting but jumps to life mixed with these spices. Serve them with tortilla chips and we bet you wont stop the munching.

Prep Time: 10 mins

Ingredients:

Avocado: 1

Onion (finely chopped): 2 tablespoons

Garlic (finely chopped): 1 pod

Green Chilies (chopped): 2

Lemon Juice: 1/2 lemon

Salt to taste

* The trick with good guacamole is getting a good avocado. You should press and check to see if its slightly ripe. Overripe ones when you open are more brown than green. The key is to find the flesh all green and soft.

Finely chop the onions, garlic and green chilies. We usually do it in the food chopper on one single run. Cut the avocado and deseed it. Scoop the flesh out and run it in the mixer just once to get it all smooth.

You could even mix it with a spoon and add it to the chopped onions, garlic and green chilies.  Finally add the salt and lemon juice to your taste. You could even add some chopped fresh cilantro leaves if you like.

The dip is ready to be served.

Mini Cheese Cups

Mini cheese cups are a super easy appetizer you can get absolutely creative to suit your taste buds. We have shared one of the most basic and simple still so yummy that it will vanish off in a jiffy.

Prep Time: 20 mins
Ingredients

*Mini Phyllo shells: 1 box (contains 15 shells)
Sour cream: 2 tablespoons
Cream cheese (preferably flavored): 2 tablespoons
Mozzarella cheese (shredded): 4 tablespoons
Onions (chopped): 1/4 cup
Corn kernels: 2 tablespoons
Chopped spinach: 2 tablespoons
Garlic (chopped): 1 pod
Salt and pepper to taste
*Jalapenos (chopped): 1 teaspoon

* Athens brand Mini phyllo shells are most commonly available and can be found in the frozen dessert section in the  regular American groceries.

* This is a basic recipe for the filling. You can vary it with ingredients of your choice and things available in your pantry. Get creative. Sometimes we like to add the sun-dried tomatoes to this mixture. You could even add some chicken/mushroom/bell peppers to the spinach and corn. 

* Fresh/canned/pickled Jalapenos or just plain green chillies could be used . 

*Note that the cream cheese is already salted, so keep a check on the salt.

In a pan, heat little oil. Saute the onion and garlic with little salt and pepper. If you have the sun dried tomatoes, add it at this stage. Add jalapenos, spinach and saute till the spinach gets soft and cooked. Add the corn kernels and then turn off the gas. In another bowl using a spoon mix the cream cheese and sour cream. Once the veggie mix has cooled off slightly, add it to the cream cheese mix. Finally add the mozzarella and mix well.

Preheat the oven at 350 F. while the oven is getting preheated, place the thawed empty shells in a muffin tray. This is to just slightly toast the shells. When the oven is ready, fill the shells with the mixture and bake for another 10 mins or more until the cheese melts fully.

Serve hot.

Mexican Veg Samosa

Make any night a fiesta with this great appetizer and entertain in true Mexican style. The beans and cheeses blend together in a spicy seasoning to make these delicious triangles. The taste is very close to enchiladas but we just like to call them samosas for its look. Definitely  give this one a try !

Prep Time:30 mins
Ingredients

Flour tortillas: 3 (cut in half)
Onions (chopped): 1/2 cup
Jalapenos (chopped): 1-2 tablespoons
Red & Green peppers (chopped): 1/4 cup
Corn: 4 tablespoons
Black beans: 1/3 cup
Taco seasoning: 1 1/2 tablespoons
Picante sauce/Regular marinara sauce: 1/3 cup
Mozzarella cheese+Mexican cheese blend: 1/2 cup
Salt and pepper to taste
Oil to brush

Sticky paste: Mix 1 table spoon of flour with little water to make a smooth paste.

* We have made a vegetarian version, you could even add beef/shredded chicken to this.

Heat oil in a deep pan. Saute the onions until golden pink. Add jalapenos, colored peppers and the corn niblets. Saute again. Add the black beans. Throw in the taco seasoning. Also add the marinara sauce and mix well. Turn off the heat and add all of the cheese.

Make sure the cheese doesn't fully melt.

Cut the tortilla into two halves. Make a cone and seal the edges with the sticky paste. Fill it with the stuffing  and close the end, slightly overlapping it.

Brush oil all over and let it bake in the oven at 375° F until it looks toasty.

Serve warm.

Hot n Spicy Chicken Wings

With the football (NFL) mood peaking up for the Super bowl, we decided to make the traditional American favorite appetizer Buffalo style Chicken Wings. Originating from the region of Buffalo, the classic wings are deep fried and then coated with the hot sauce. We have been little less generous on the oil, hence the baked version. But have no doubt, they are still  finger smacking good !

Prep Time: 30 mins
Ingredients

Chicken Wings: 10 Pieces

Marinade

Chili Powder: 3 teaspoons
Turmeric Powder: 1 /2 teaspoon
Vinegar: 2 teaspoons or Lemon Juice: 1-2 tablespoons
All purpose flour: 1/4 cup
Olive Oil: 3-4 tablespoons
Pepper: 1 teaspoon
Salt to taste

Final Dressing/Coating Sauce

Chili Garlic Sauce: 2 teaspoons
Frank's Original  Red Hot Sauce: 5 tablespoons
Butter(optional): 1 tablespoon

* We have removed the complete skin on the wings to suite our preference, however some people will like to keep the skin on and no harm doing so.
* Its better if you can marinate the wings a day or two earlier.
* Any brand of hot sauce is okay, we have used Frank's red hot sauce in this recipe

Mix all the marinade ingredients and rub generously over the wings. Coat the bottom of a deep dish (oven safe) with little oil. Put the marinated chicken wings  to bake. Pre-heat the oven to 475° F and bake for about 15 mins. Toss it over to other side and bake for another 15 minutes until its fully cooked and becomes crispy. Take it out of oven, drizzle the coating sauce and toss. Enjoy it hot.

Some chilled beer, celery sticks and ranch dip.You are all set for the big game.

Soy Nugget Manchurian

Nutri-nuggets or soy nuggets are popularly used an an alternative for meat. Back home in India, our mothers would make a masala curry tricking us into eating this as chicken curry. High in protein, they are a great choice for vegetarians and can be made in varied preparations. We tried something different on the lines of indo chinese and is a big hit in our homes.. 

Prep Time:  20 mins + soaking time
Ingredients

Soy Nuggets (soaked in hot water with salt): 1 cup
Onions (cubed): 1/4 cup
Bell pepper (cubed): 1/4 cup
Ginger (finely sliced): 1 tablepsoon
Garlic (finely sliced): 1 tablespoon
Green chillies (slit): 4-5
Spring Onions (chopped): one bunch
Corn starch: 5 tablespoons
Chili Garlic sauce: 2 -3 tablespoons
Soy Sauce: 3 tablespoons
Vinegar: 2 tablespoons
Tomato Ketchup: 2 tablespoons
Sugar (optional):  1 teaspoon
Dried red chillies: 2-3
Salt to taste
Oil to fry

Soak the soy nuggets in hot water and salt for about 20 mins. They will drink it up immediately and fluff up. Dissolve the corn starch with some ketchup in little water to make a thickish paste. Keep aside. Put  the fluffed up nuggets into the corn starch mix n let it sit for a while you chop rest of the veggies.

Afters thats done, heat some oil on a deep wok. Shallow fry these soy nuggets until the coated corn starch gets all cooked. Take them out. In the remaining oil, fry the dried red chillies, chopped ginger, garlic, green chillies. Toss in the onions, bell peppers. Add back the fried soy nuggets. Add in all the chill garlic sauce, soy sauce, vinegar and sugar. Adjust the salt and spice. Keep tossing till everything gets well coated. Finely garnish with chopped spring onions.

The manchurian is ready to serve  to make complete your indo chinese dinner night  either with some fried rice or noodles.

Vegetable Cutlet

Here's another addition to the Appetizer collection that takes some serious time n effort, but is sure to work wonders and impress your guests. Don't think these crispy bites need much of an introduction to all our Indian palates, so we'll straight go down to the recipe...

Ingredients

Bread Crumbs: 1/2 cup
Eggs (beaten): 1
Potatoes (boiled & mashed): 1 cup
Carrots (steamed):1/4 cup
Cauliflower (steamed):1/4 cup
Onions (finely chopped):1/2 cup
Green chillies (chopped): 3-4
Ginger garlic paste: 2 teaspoons
Cilantro leaves: handful
Jeera/Cumin seeds (crushed): 1 teaspoon
Saunf/Perinjeerakam (crushed):1 teaspoon
Turmeric powder: 1 teaspoon
Chilli powder: 1-2 teaspoons
Coriander powder : 1 teaspoon
Garam masala/5 spice powder: 2 teaspoons
Chat masala: 1/2 teaspoon
Salt to taste
Pepper powder: pinch

* You can also add corn kernels or any other vegetables of your choice to tweak this recipe.

Mash the boiled potatoes well and keep aside. Blend the steamed carrots and cauliflower until finely shredded. Squeeze out all the water from shredded carrots and cauliflower and add it to the mashed potatoes. Heat some oil, splutter the cumin seeds, add the ginger garlic paste and saute.Add the chopped onions, sprinkle salt and add all the dry powders. Mix well. Add the saunf. Let it cool. Add this mixture to the mashed vegetables. Add chopped coriander leaves. Mix everything until the all spices and the vegetables blend in. Adjust the salt and spice levels.

Make small balls, flatten them slightly, dip into the beaten egg and then dip into the bread crumbs to coat it well and keep aside. Heat oil in a flat bottom pan and shallow fry these cutlets until golden brown. Hope you enjoy it as much as we did...

Egg Puffs

Back home in India, you are sure to tumble on these hot buys in any bakery. Early in the evenings, the inviting smell of these puff pastries make sure you don't go home without buying them. So just to recreate one such memory, we tried an easier version of these Egg Puffs using store bought Pastry sheets.

Ingredients

Puff pastry sheets: 1 sheet (which makes about 4-5 puffs)

* We have used and recommend the Pepperridge Farm pastry sheets. 2 sheets come in one box.

Filling
Eggs (hard boiled): 2-3
Onions (finely chopped): 1/2 cup
Tomatoes (pureed) :1
Ginger-garlic paste: 1 1/2 teaspoon
Green chillies (chopped): 2-3
Curry leaves: a few
Cilantro/Coriander leaves: handful
Turmeric powder: 1 teaspoon
Chilli powder: 1 teaspoon
Coriander powder: 1 teaspoon
Chicken masala: 2-3 teaspoons
Pepper powder: a pinch
Saunf/Perinjeerakam (slightly powdered): 1 teaspoon
Tomato ketchup/Sugar: 1 teaspoon

Egg wash to brush

* You can make the egg wash by beating one egg with a pinch of salt and a pinch of sugar.

Heat oil in a pan, saute the ginger-garlic paste, green chilies, curry leaves and chopped onions. Sprinkle some salt and saute well. Add turmeric powder, chili powder, coriander powder, chicken masala and pepper powder. Mix well. When the masala starts to coat the onions, add the tomato puree and keep sauteing until it all comes together. Add chopped cilantro leaves and crushed sauf and stir. Add tomato ketchup/sugar and give final mix. Adjust the salt and spice levels. Let it cool. Slice the boiled eggs and add it into this mixture. Give a gentle mix making sure the eggs doesn't get completely crushed.

Meanwhile take out pastry sheet from the refrigerator and let it sit out in room temperature for at least 30 minutes before you make the puffs. Divide the sheet into 4-5 pieces and roll out into a square using a little flour. Place a scoop of the filling into the center and fold all 4 sides like shown in the picture. Brush a little egg wash on the corners and the top side. Preheat the oven to 400 ° F and bake until pastry rises and gets golden brown. Takes about 20-30 minutes for 4-6 puffs. Enjoy it hot.

Stuffed Baingan Bake

The eggplant with its striking deep purple color is rich in potassium and is a common harvest in our tropical country. It is amazing to see its varied use in the different state cuisines within the same country. Here is a very fast and healthy recipe that can be served as an appetizer or a side.

Ingredients

Small sized Eggplants/Baingan: 5-6
Onions (finely chopped): 1/2 cup
Tomatoes (finely chopped): 1/2 cup
Ginger-garlic paste: 1 teaspoon
Green Chillies (finely chopped): 2 teaspoons
Coriander leaves/Cilantro (chopped): handful
Jeera/Cumin seeds: 1 1/2 teaspoon
Turmeric powder: 1 teaspoon
Chili powder: 1 teaspoon
Coriander powder: 1 1/2 teaspoon
Garam Masala: 1 teaspoon
Curry/Chicken masala (Optional): 1 teaspoon
Chat Masala: 1 teaspoon
Salt to taste
Pepper to taste
Oil

Cut the eggplants into halves and scoop out the center (the seedy part) with a spoon. Keep this center aside for the filling. Rub the bowl like eggplants with salt, pepper and some oil. Heat some oil in a pan, splutter the jeera seeds. Add ginger-garlic paste, chopped green chillies, onions and saute well. Add all the dry masala powder and mix while also adding in the scooped out seedy part of the eggplant. Stir well, add chopped tomatoes and adjust the salt and spice levels. Throw in the chopped cilantro and give a final mix. You can use this filing alternatively as a sabzi.

Stuff the eggplants with this filing. Drizzle some oil over it and bake at 350 for about 15-20 mins till the eggplant is nicely cooked on the outside.

Enjoy it hot with rotis or rice.

Tuna-lentil Kebabs

Though these aren’t the actual grilled kebabs, these are just as tasty and only get better as appetizers. This interesting recipe combines the goodness of lentil and fish to make it a perfect snack with a healthy streak.

Ingredients
Cans of Tuna in water: 2
Channa Dal: 1/2 cup
Ginger (sliced): 1 tablespoon
Garlic (sliced): 1 tablespoon
Green chillies (chopped): 5-6
Curry leaves: a sprig
Red onions (chopped): 1/2 cup
Chicken masala: 1 1/2 tablespoon
Oil to fry
Salt to taste
Wooden skewers: 30

Soak the channa dal in water for a minimum of 3o mins and grind it coarsely. Add the chopped onions, ginger, garlic, curry leaves and chicken masala and once again run the mixer .Make sure that it doesn't become a smooth paste because we need to get the crunch of the lentil and the spices. Add the tuna (water completely squeezed out) into this paste and mix well. If the mixture gets soggy by any chance, just add a little bread crumbs which will soak up the extra moisture. Add salt if necessary. Shape them into finger sized kebabs.

Meanwhile soak the skewers in cold water for about 15 mins. Pierce the skewers into the kebabs and fry them until golden and crisp.We have nothing more to say...Just go ahead and try it !!!!

Fish Fry (Smelt)

Fish for most Keralites or anyone from the coastal towns across southern India is more of a staple food than a luxury. While fish fry can be made in lots of different marinades, here is our version that can go hand in hand with steamed rice to make the most easy yet delightful meal on a lazy day. Smelt which is a common catch from the Atlantic and pacific waters resembles Natholi by its looks and taste.

Easily available in the Asian food markets, this fish is very easy and quick to clean. Being so tiny in size, they turn out very crisp when fried also letting us to chew up the bones.

Ingredients
Cleaned Smelt: 1 pack ( About 20-30 fishes)
Marinade
Turmeric powder: 11/2 teaspoon
Chilli Powder: 3 teaspoons ( Depending on your spice levels)
Pepper: 1/2 teaspoon
Curry leaves: One sprig
Vinegar/Lemon juice: 2 teaspoons
Salt to taste
Oil to fry

First mix the turmeric, chilli, pepper and salt in the vinegar or lemon juice to make a fine paste. Tear up the curry leaves and mix in the marinade. Apply this paste on the cleaned fish. Let it sit for a minimum of an hour. Coat the pan with little oil and fry the fish until golden brown.

Serve on a warm bed of rice and enjoy this great meal.

Parmesan Mushroom Toast

This toast which captures the wild distinct taste of button mushrooms along with the striking Parmesan is truly a splendid indulgence. Its great as appetizers or just an evening snack for the hungry kids after play. Very flexible with its ingredients, it can be made with plain mushrooms or colored peppers or even with some added chicken for the non veg lovers.

Ingredients
Bread Slices: 3-4
Mushrooms: 7-8 sliced finely
Chicken (Optional): Cubed: 2 tablespoons
Garlic: 1 table spoon (finely chopped)
Red or white onions: 3-4 table spoons
Jalapenos or green chillies: 1-2 cut up in discs (depending on the spice)
Thyme (dried or fresh): 1 ½ teaspoons
Tomato marinara sauce/ketchup: 1 tablespoon
Parmesan cheese: 2 tablespoon (Grated)
Mozzarella cheese: 3 table spoon (Grated)
Salt to taste (You could instead use celery or garlic salt)
Pepper: 1 teaspoon
Olive oil (or any regular oil)

Heat the oil, add the chopped garlic, chilies and onions and sauté well. Add the salt and pepper. When the onions are golden, add the mushrooms (chicken/peppers) and thyme to it. Sauté well until everything gets golden brown and mixed well. Take off from the heat and let it cool. Meanwhile spread a little ketchup or the tomato sauce on the bread slices and scoop the mushroom mix onto it. Sprinkle some mozzarella cheese and top it up with the grated Parmesan. Bake in the oven for about 10-15 mins at 375 deg F until the cheese melts. Serve these toasts warm.

Nadan Kallumakkai / Mussels Fry

The popularity of the non- vegetarian delicacies from the Muslim households of North Kerala not only grows rapidly, but continues to delight the palates with its simple yet unique combination of zestful flavors. The fiery kallummakai fry is a star among the pack, wonderful as starters or just as an accompaniment for the “thanni”( slang for alcohol ) parties.

Kallumakkai commonly known as Mussels belongs to the shell fish family. The whole experience of buying the fresh ones with shell and cleaning it can get quite tedious. A thorough rinse in water and removal of "the beard" (the dirt sticking to the shells) is suggested. Mussel shells usually open by themselves when boiled in water, revealing the cooked soft parts. For the detailed cleaning process click here - Mussel Cleaning.

All those who want to do this from scratch, we really commend your patience. However the cleaned ones are easily available in most Chinese supermarkets at the seafood aisle.

Ingredients

Mussels: 1 packet
Red Pearl Onion/Cheriya Ulli: 6-7
Green Chillies: 2
Chopped Ginger: 1 teaspoon
Garlic: 2 pods (finely chopped)
Curry Leaves: 2 sprigs
Turmeric powder: 1 teaspoon
Red Chili powder: 2-3 teaspoon (depending on your spice level)
Your favorite brand of Chicken/Fish masala: 3 teaspoon
Pepper: 1 teaspoon
Salt as required
Lemon juice: 1/2 lemon squeezed
Oil to fry

Begin with marinating the mussels with salt, pepper, turmeric powder, chili powder, chicken or fish masala and lemon juice. Let this sit for half hour minimum for the spices to blend well. More we keep the marinated mussels better the taste.

Meanwhile slice the red pearl onions. Now heat the oil in a pan, add the chopped ginger, garlic, slit green chillies and curry leaves and saute them. Once the onions turn golden and crispy, add the marinated mussels and stir. Cook it on medium heat until all the water (if any) is dried up and the mussels start to coat in the masala, getting crisp.

Serve hot.