Category Archives: Snacks & Appetizers

Fish Cakes

 

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Fish Cakes

Ingredients

  • 1/2              lb Fish fillet (you can use any fish –   I have used salmon)
  • 1/2              lb potatoes
  • 1                  tbsp finely sliced green onions
  • 1                  tsp green masala*
  • 1                  tsp salt(or to taste)
  • 1/2              tsp black pepper
  • 1/2              tsp freshly ground cumin
  • 1                  tbsp chopped cilantro
  •                     lemon juice
  • 1/4             cup bread crumbs
  • 1                 egg
  • 1/2              cup canola oil

Instructions

  1. Lay the fish in a fry pan and pour 1/2 cup water on it.  Bring this to a boil, lower the heat and simmer it for 5 min.  Let it rest for 10 min in the fry pan.
  2. Meanwhile, peel the potatoes and cube them into an even-sized chunks.  Put them in a saucepan, cover it with water and add 1/2 tsp salt.  Bring to a boil and then simmer it for 10 mins or until tender, but not broken.
  3. Take the fish out of the water and mash it with a fork.
  4. Drain the potatoes and mash it with a fork.
  5. In a small bowl mix the fish, potatoes and the next 7 ingretients.  Using your hands, gently mix everything together.
  6. Divide the mixture into 12, make a round ball, coat it with bread crumbs and flatten it to make a patty.
  7. Crack an egg in a small bowl, add a tble spoon of water and beat it with a fork.
  8. On med-hot heat, heat the oil in a small frypan, dip the cakes in the egg and shallow fry the cakes on each side about 2 mins till they are golden brown.
  9. Remove from the oil, drain it on paper towel and serve with a chutney.

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  • Green Chutney
  • 1         oz garlic
  • 1         oz ginger
  • 1         hot pepper
  •            handful cilantro
  1. Blend everything together to a fine paste.
  2. Use as needed.

Cheese Cookies

Cheese Cookies

 

 

 

 

 

 

 

Ingredients

  • 1            lb all purpose flour
  • 1/2        lb butter
  • 1            cup water
  • 4            oz cheddar cheese grated medium fine
  • 1/4        tsp celery seeds(optional)
  • 1/4        tsp red chilli powder
  • 1            beaten egg
  • 2            oz parmigiano cheese grated medium fine

Instructions

  1. Add the flour in a medium size bowl.
  2. Divide the butter in four.
  3. Cut one portion into small pea size pieces.  Rub this into the flour.  Place the rest of the butter in a cool place until required. (You can grate the butter if you want).
  4. Make a well in the centre of the flour and add the water, mix to a fairly stiff dough, using a fork.
  5. Sprinkle board, rolling pin and your hands with flour. turn out dough on to the board and sprinkle with flour again.
  6. Knead dough briskly at least 5 minutes until smooth and silky.
  7. Sprinkle the dough with flour, cover with a damp cloth, and leave to rest on the board for about 10 minutes.
  8. First rolling:  Roll out the dough to an oblong strip about 10” to 12”.
  9. Dab the top 2/3 of the dough with 1/2 x 1/4 inch pieces of butter, keeping the pieces in rows and leaving a  1/2” margin all around.
  10. Fold the uncovered 1/3 of the dough upwards and the top 1/3 downwards and over the bottom fold.
  11. With the rolling pin, lightly press the 3 open edges together to seal.
  12. Second rolling: Brush of any surplus flour.  Turn the dough so that the longer sealed edge is on the left.
  13. Roll out the dough to a 10 x 12 inch strip.
  14. Dab on third portion of the butter, as for the second portion.  Fold and seal edges as before.  Plastic wrap the dough or put the dough in a plastic bag and refrigerator for 20 minutes.
  15. Third rolling:  as for the second rolling using the last portion of the butter.  Rest as before.
  16. Fourth rolling, as for the 2nd rolling, sprinkle grated cheese, celery seeds and red chilli powder on the top 2/3 of the dough and fold it in 1/3 as before.  Let it rest as before.
  17. Fifth Rolling: Roll out to 1/4 “ thick, brush the pastry with a beaten egg, sprinkle with parmigiano cheese. With a pastry wheel or a sharp knife cut into strips or square to the desired size.  Space 1/2 inch apart on a baking sheet. refrigerate for 30 min.
  18. Bake in a preheated 375 degree oven for 15 minutes till the cookies are golden brown and cooked through.
Flaky Pastry
Flaky Pastry
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Note:
If you do not want to make the pastry, you can buy the frozen puff pastry from the grocery store.
do Step 16 and 17.
Variation:
Khara Biscuit:  Roll the pastry 5 times, cut it into desired shape and bake.
 
Sweet Cookies:
Mix 2 oz brown sugar and 1 tsp cinnamon powder.
Cheese Straws:
Using a pastry wheel or a sharp knife cut dough into 1/2 x 12 inch strips; twist into spirals.
Space 1/2 inch apart on a baking sheet.
Press ends onto the sheets to prevent straws from straightening.  Refrigerate for 30 mins.
Bake as above.
 

 

Welly Bites

Inspired by Beef Wellington, the clasic of the 1960s , this mini make-ahead version has fewer steps and ingredients.

Makes 32

Beef Welly

welly bites

 

 

 

 

 

 

 

 Ingredients

  • 3          tbsp dijon mustard
  • 1          tbsp chopped thyme(or 1 tsp dried)
  • 1/4       tsp each salt and pepper
  • 12        oz  beef tenderloin premium oven roast. cut in1” cubes
  • 1          pkg(450g) frozen butter puff pastry, thawed
  • 1          egg

Instructions

  1. In bowl, mix together mustard, thyme, salt and pepper, add beef, tossing to coat.
  2. On lightly floured surface, roll out 1 of the pastry to 12” square, cut into 16 squares.  Repeat with remaining pastry.
  3. Lay 1 piece mustard-coated beef in centre of each square.  Brush edge with water.  Bring up corners and pinch together in centre, pinch sides closed.  Place on parchment paper-lined or greased baking sheet.  Refrigerate for 30 minutes.(Make ahead.  Cover and refrigerate for up to 12 hours).
  4. Beat egg with 2 tsp water; brush over pastry.  Bake in 425 degree F(200 degree C) oven until golden brown and puffed, about 15 minutes.
  5. Serve warm.
  6. Serve with horseradish sauce.

Pili Pili Mogo

Recently I was in London England and Pili Pili Mogo was very popular in the Indian Cafes.  Moto is a is a street food  in E. Africa.  I came home and tried to make it, it is very similar to what I had.
Pili Pili Mogo

 

 

 

 

 

Ingredients

  •  2          lbs mogo(cassava)
  • 1          tsp salt
  • 4          cups oil for frying

Tampering

  • 2          tbsp oil
  • 1/2       tsp garlic
  • 1/4       cup tomato ketchup
  • 1/4       cup chilli sauce(or to taste
  • 1          tbsp soy sauce
Garnish
  • 1          tbsp finely diced onions
  • 1          tbsp finely diced red or yellow peppers
  • 1          tbsp chopped cilantro

Instructions

  1. In a medium saucepan boil the water with the salt.
  2. Add the mogo and boil it for 10 minutes.
  3. Remove the mogo from the water, let it cool.
  4. Cut them in slices about 3/4” wide.
  5. Heat the oil in a deep frypan or a wok and fry a few chips at a time, fry them till they are light gold in colour and crisp on the outside.
  6. Just before serving tamper it.
  7. In a medium saucepan heat the oil, add the curry leaves and rye(mustard seeds),  When the seeds start to pop add the rest of the ingredients, cook on medium heat for about 3 minutes stirring continuously.
  8. Add the fried mogo and gently mix it till the mogo is coated with the sauce.
  9. Serve on a plate sprinkled with chopped onions, peppers and cilantro.
  10. Serve it with Tamarind Chutney.

Beetroot Cutlass

Beetroot Cutlass is a spicy pan fried patties, good for snacks, appetizer, finger food.                                                                                                          

Beetroot Cutlss 

Ingredients

  • 2          medium Potatoes
  • 2          medium Beetroot
  • 1          medium onion
  • 2          tbsp oil
  • 5          curry leaves
  • 1/4       tsp rye(mustard seeds)
  • 1/4       tsp methi(fanugreek seeds)
  • 1/2       tsp crushed garlic
  • 1/2       tsp finely chopped Jalepino
  • 2          tbsp finely chopped cilantro
  • 1          tbsp finely chopped mint leaves
  • 1/2       tsp freshly ground cumin seeds
  • 1/2       tsp freshly ground black pepper
  • 3/4       tsp Aamchoor powder or
  •             citric acid
  • 3/4       tsp salt(or to taste)
  • 4          tbsp Bread crumbs
  • 2          tbsp oil
  • 5          curry leaves
  • 1/4       tsp rye(mustard seeds)
  • 1/4       tsp methi(fanugreek seeds
  • 1/4       cup bread crumbs

Instructions

  1. In a small saucepan boil the potatoes till they are soft, about 10 minutes.  Peel and mash them.
  2. Grate the Beetroot and onion.
  3. In a large bowl add mashed potatoes, beetroots, garlic, jalepino, chopped cilantro, mint leaves, cumin seeds, black pepper, aamchoor powder, salt and bread crumbs. 
  4. In a frying pan, heat 2 tbsp oil, add curry leaves, rye and methi, when the seeds start to pop add this to the bowl and mix well.
  5. Divide the mixture to small/medium equal size balls.  Shape them into round flat patty.
  6. Coat them with bread crumbs.  
  7. The cutlas can be deep fried, shallow fried or baked in the oven.

To Deep Fry:

  1. Heat the oil in a wok to 350 degrees. Deep fry the cutlass until golden brown turning once, about 2 minutes on each side.
  2. Place the cutlas on a paper towel to absorb excess oil.

To Shallow fry: Heat the fry pan add 1 tbsp oil, place 4-5 pieces of cutlas and cook on low to medium heat till light brown,  about 5 minutes on each side.

Bake:

Bake cutlas in a preheated 400 degree oven for 30 minutes or until light brown.

Beetroot Tikki Mix                                                 Beetroot Tikki Patties                                           Beetroot Tikki Shallow Frying

Beetroot Tikki Thumb IMG 3824 1024 Beetroot Tikki Shallow Frying

Vegetarian Potato Chops (Parsi Style)

This is a recipe I got from our relatives in Pakistan.  I was told it is a Parsi Dish.  It is very tasty.

Vegetable Potato Chops

 

 

 

 

 

 

 

 

 

Ingredients

  • 1                      lb russet potatoes
  • 3                      eggs
  • 4                      oz frozen chopped  spinach or
  • 1                      bunch fresh spinach
  • 1                      tbsp vegetable oil
  • 1/4                  tsp jeera
  • 1/4                  tsp freshly ground black pepper
  • 1/4                  tsp freshly ground jeera
  • 1/2                  tsp Green Masala
  • 1/4                  tsp salt or to taste
  • 1                      finely chopped green onion
  • 1                      tsp fresh chopped cilantro
  • 1                      tsp fresh chopped mint
  • 1/2                  cup bread crumbs
  • 2                      cups oil for frying

Instructions

  1. Peel the potatoes, cut them in 1/2” cube and steam them.  In a medium saucepan put about 2 inches of water.  Use a colander to put your potatoes and put the colander in the saucepan.  The potatoes should not touch the water.  Cover it and let it cook for about 15 minutes.  The potatoes should be soft.
  2. In a medium bowl mash the potatoes, add 1/4 tsp salt, 1/4 tsp chilli powder or green masala.
  3. While the potatoes are cooking, boil the eggs for 10 minutes.
  4. If using frozen spinach, squeez most of the liquid out.  If using fresh spinach chop it fine and rinse it.
  5. In a small saucepan, heat 1 tbsp oil, add the jeera seeds, add the spinach,black pepper, crushed jeera, green masala and salt. 
  6. Cook, stirring till must of the liquid has evaporated.  Let it cool.
  7. Add the spring onions, cilantro and mint.
  8. Cut the eggs in quarters, remove the yoke of the egg.  With a fork mash the yoke and add it to the spinach.  Mix well.
  9. Fill the centre of the egg with this mixture.
  10. Make a ball of potatoes about 1-1/2inch round, roll it in bread crumbs, Pat it into an oblong on a piece of plastic, put the stuffed egg on it, pick up the plastic and make a bundle, sealing the egg.
  11. In a small bowl break the egg add a tbsp of water and beat it together.
  12. Dip the chop in the egg and deep fry in hot oil for 1 minutes on each side.
  13. Remove from the oil, drain it.
  14. Serve with a slice of lemon or Ambli.
Vegetarian Potato Chops

Taco Fiesta Potatoes

The base is made with roasted potato slices that are topped with a crunchy walnut taco meat,
cashew sour cream, and salsa.  If you do not have time to layer everything individually,
try plating the potato crisps on a large platter and layer everything all at once.
The walnut taco meat and cashew sour cream can be made a day or two in advance to save
some time.  The crisps also make a fun and kid approved dinner.

Taco Fiesta Potatoes

 

 

 

 

 

Ingredients

  • 2                    russet potatoes, sliced into 1/4” slices
  • 1                    tbsp grapeseed oil(or oil of your choice)
  •                        Fine grain sea salt and freshly ground pepper

For the Walnut Taco Meat

  • 1                      cup walnuts toasted, (if preferred)
  • 1 – 1/2            tsp chili ipowder
  • 1/2                  tsp ground cumin
  • 1/4                  tsp fine grain salt
  • 1/8                  tsp cayenne pepper

To Assemble

  • 1                       recipe cashew sour cream(recipe to follow)
  • 1/2 to 3/4      cup salsa
  • 2 – 3                 green onions, thinly sliced
  •                          freshly ground pepper
Make the Potato Crisps
  1. Pre heat the oven to 425 degree.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Place the potato slices in a single layer on the baking sheet and drizzle them with oil.
  4. Rub the potatoes to disperse the oil evenly.
  5. Sprinkle the potatoes generously with salt and pepper.
  6. Roast the potatoes for 30 – 35 minutes, flipping them once halfway through, until tender and lightly browned.
  7. Allow the potatoes to cool for 5 minutes before assembling.
Make the Walnut Taco Meat:
In a mini food processor, combine the walnuts, oil, chili powder, cumin, salt, and cayenne and process
into a fine crumble.(You can also chop and mix the ingredients by hand if preferred) Set side.
To Assemble:
Top each potato slice with 1 teaspoon of the Cashew Sour Cream, followed by about 1 teaspoon each of
Walnut Taco Meat and salsa.
 
Cashew Cream
Cashew  Cream can be used in a variety of recipes as a substitute for dairy or even sour cream.
In a bowl, combine 1 cup raw cashews and enough water to cover them and soak for 8 hours or overnight
(for a quick soak method, put the cashews in a bowl, pour boiling hot water over them until the cashews are covered,
and soak for 2 hours).  Drain and rinse the cashews and transfer them to a blender with 1/2 to 1 cup water.  Less
water will give you a thicker sauce.  Blend on high speed until the cream is smooth.  If using the cashew cream for savoury
recipe, add a pinch of salt, if desired.
 
To make Cashew Sour Cream:
 
Add the following ingredients to the blender with the cashews and water and blend on high speed until smooth.
2 tsp fresh lemon juice
1 tsp apple cider vinegar
1/2 tsp fine grain sea salt, or to taste.

Chevro(Bombay Mix)

Chevda consists of a variable mixture of spicy, dried ingredients, which may include fried lentils, peanuts, chickpea flour noodles, corn or vegetable oil, chickpeas, flaked rice and curry leaves. This is all flavoured with salt and a blend od spices that may include coriander and mustard seeds. 

The traditional Indian food can be eaten as part of a meal; as a standalone snack, though it is consumed with the hands.

Chevdo can also be eaten with lemon sprinkled on it, tamarind chutney, Channa Batata, and Bhel.

Chevdo is known by different names in different countries. It also consists of different ingredients.

In England and Ireland it is known as Bombay Mix. The name originated from the city of Mumbai (formerly known as Bombay), India.

Alternative, regional versions include:-

In Eastern African countries with large populations of families of Indian descent, especially KenyaTanzania and Uganda, it is known as chevdo or chevra and is often prepared with some sugar sprinkled in.

A variation of chevdo without root vegetables (where the potato crisps are replaced by matoke (plantain) is defined as Jainchevdo.

Pawa

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat dry flakes. These flaakes of rice swell when added to liquid, whether hot or cold, as they abosorb water, milk or any other lliquids. The thickness of these flakes vary between almost transluccently thin to nearly 4 times thicker than a normal rice grain.

Mamra

Mamra is puffed rice.

Bombay Mix
Chevro

Ingredients

  • 2                 cups Chana Daal
  • 4                 medium russet potatoes
  • 3                 cups pawa or poha(rice puffs)
  • 3                 cups momra
  • 3                 finely sliced jalapeno(optional)
  • 1/4              cup raisins(optional)
  • 1                 cup peanuts
  • 1/2              cup almonds
  • 1/2              cup cashews
  • 2                 tbsp sugar
  • 2                 tsp salt
  • 1                 tsp haldi
  • 1                 tsp paprika
  • 1/2              tsp chilli powder
  • 1                 tsp dried cilantro
  • 6                 curry leaves
  • 1/2              tsp mustard seeds
  • 1/2              tsp fenugreek seeds
  • 1/2              tsp cumin seeds
  • 1                 tbsp sesame seeds
  • 1                 lt oil for frying

Instructions

  1. Wash and soak the Chana Daal in cold water overnight
  2. Peel and wash the potatoes.  Grate them and soak it in cold water overnight for a few hours.
  3.  Add a teaspoon of salt to the grated potatoes.  Best Potatoes to use to make crisps are the new potatoes as they do not have too much starch.  By soaking in salted water , it adds flavour to the potatoes and helps to make the crisps, crispy.
  4. Next Morning
  5. Wash the grated potatoes two more times with cold water and drain them using a colander and sorted them on a clean  cheese cloth.  Washing the grated potatoes removes the starch.
  6. Drain the chana daal using a strainer.
  7. Pre heat the oven to 300 degree.
  8. Spread the nuts on a baking try and bake it for about 15 minutes.  Switch of the oven and let the nuts cook.
  9. Heat the oil in in a wok or a karai.
  10. To check if he oil is hot drop a potato chips in the oil.  If it rises quickly, then the oil is ready.
  11. Pat the potatoes with a dry dishcloth and then drop a handful of the potatoes in the oil.  Reduce the heat and allow them to cook till they are crispy.
  12. The potato crisps will float to the top.  Drain it in a colander.  Repeat with the rest of the potatoes.
  13. Fry the chana daal.  The daal will float up as it cooks. Fry it till it is crispy.
  14. Cook the Pawa(flaked rice)  Take half a cup of pawa and drop it in the oil, it will start to puff up.  Pawa cooks very fast, remove from the oil and drain it in the strainer.
  15. Fry the mamra the same way and drain it.
  16. Fry the sliced jalapeño, remove from the oil and drain it on paper towel
  17. Fry the raisins, remove from the oil and drain it on paper towel.
  18. Transfer everything to a large bowl.
  19. Add sugar, salt, haldi, paprika, chilli powder and dried cilantro.
  20. In a small saucepan heat 1/4 cup oil, Add curry leaves, mustard seeds, fanugreek seeds, cumin seeds and sesame seeds.  When the seeds start to pop, pour the mixture in the bowl with the rest of the fried ingredients.
  21. Mix everything together.
  22. Serve it with Ambli and lemon juice.
  23. Store it in an air tight container.
  24. Chevro will stay for a couple of months.

Sausage Rolls

A sausage Roll is a British savoury pastry snack, popular in Commonwealth nations and beyond.

sausage roll

 

 

 

 

 

 

 

Ingredients

  • 1             onion, finely chopped
  • 1/2         cup firmly packed carrots,
  • 1-1/2      lb lean ground beef
  • 1/2          cup bread crumbs
  • 1/2          tsp finely chopped ginger
  • 1/2          tsp finely chopped garlic
  • 2              tbsp Ketchup
  • 2              tbsp HP sauce
  • 1              tsp salt(or to taste)
  • 1/2          tsp finely ground black pepper
  • 2              tbsp chopped parsley
  • 1              pkg puff pastry, partially thawed
  • 2              tbsp bread crumbs (extra for dusting)
  • 1              egg beaten
  • 2              tsp sesame seeds(optional)
  •                 Extra Ketchup  to serve

Instructions

  1. Line 2 oven trays with baking paper.
  2. In a large bowl, using a wooden spoon mix onions, carrots, ground beef, bread crumbs, ginger, garlic, Ketchup, HP sauce, salt, black pepper. and chopped parsley.
  3. Roll pastry on a floured surface to 1/8 inch thick.
  4. Cut into 4 inch stripes.
  5. Brush with egg and sprinkle some bread crumbs.
  6. Put the meat mixture in a large ziplock bag and snip 1 corner.  Pipe mince mixture down 1 long edge of 1 pastry strip.
  7. Roll up firmly to enclose filling.  Repeat with remaining mince mixture, pastry and egg, reserving a little egg.
  8. Put sausage rolls on prepared trays and freeze for 30 minutes.
  9. Preheat oven to 400 degrees.
  10. Brush sausage rolls with egg, then scatter over sesame seeds.
  11. Cut each roll to desired size(2 to 2-1/2”), make a small cut in the centre(to let out steam).
  12. Bake sauceage rolls for 25-30 minutes or until golden brown and cooked through.
  13. Let it cool for 10 minutes, before serving.
  14. Serve with Ketchup or chilli sauce

Rolled pastry                                                                 Ziplock bag with meat mix, corner snipped

rolle pstry

 meat mix in ziplock bag

Meat mix on the pastry                                         Sausage rolls

Mince on the pastrysausage roll

Thai Chicken Boat Salad(Parviz Paroo)

(Called Lard Gai – Gai means Chicken in Thai)
Thai Chicken Boat Salad
 
 
 
 
 
 
 
Ingredients
  • 1                  lb organic mince chicken thigh
  • 2                  inch ginger cut into small matchsticks
  • 1                  tblsp garlic chopped fine
  • 1/2               cup salt-reduced chicken stock
  • 2                  tbsp rice vinegar(or to taste)
  • 1                  Thai red chilli finely chopped or
  • 1/2               tsp cayanne pepper(or to taste)
  • 1                  med shallot or red onion finely chopped
  • 1/2               cup chopped green onions
  • 2                  tbsp lime juice
  • 1                  tsp lime rind
  • 1                  tbsp honey and a little stevia(or sugar of your choice)
  • 1/4               cup fish sauce(or to taste)
  • 1                  cup chopped basil
  • 1/2               cup chopped cilantro
  • 1/4               cup chopped mint
  • 3                  Organic California Endives
  • 1/4               cup toasted sunflower seeds or chopped cashew(optional)

Instructions

  1. In a wok or a large frypan, on medium-high heat, cook the mince chicken breaking up the chicken with a wooden spoon. Add the ginger, garlic, heated chicken stock and cook for about 5 minutes stirring frequently.  Add the rice vinegar and cook till the liquid has evaporated and the chicken is dry.
  2. Add the chilli, shallots, green onion, and lime juice and rind, honey and stevia(sugar) and fish sauce, cook for 2 minutes, transfer the mixture to a bowl.
  3. Add the lime juice and most of the basil and coriander to the warm mince mixture.  Gently fold through, allowing the herbs to wilt.
  4. Taste and adjust chilli, sweetness and lime, let it cool.
  5. Rinse the endive and pat it dry.
  6. Fill the endive with the minced chicken.
  7. Sprinkle with basil coriander leaves and sunflower seeds(or chopped nuts )
Note:
Tamarind can be substituted for lime juice.
You can use home made chicken stock.

Fish Sauce

Stevia