Category Archives: Snacks & Appetizers

Sheekh Kebab

Entrees, Meat, Snacks & Appetizers

Sheekh Kebab means kebab on a skewer, traditionally made on an outdoor grill over charcoals that add as much colour as it does flavour to the kebab.  Sheekh Kebab is a a type of Kebab, popular in South Asia, made with spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled.  It is cooked on a barbecue, or in a tandoor.  The kebabs can be made in your oven.

Ingredients            

  • 1            jalepino(or to taste)
  •               handful fresh cilantro
  • 10          leaves mint
  • 2            lbs lean ground beef(lamb or chicken
  • 1            tsp garlic paste
  • 1            tsp ginger paste
  • 1.5         tsp salt
  • 1            tsp freshly ground black pepper
  • 1            tsp freshly ground cumin
  • 1            tsp garam masala
  • 1            small onion 
  • 2            tbsp finely chopped cilantro

Instructions

  1. In a blender, puree the onion, cilantro and mint leaves.
  2. Put the meat,  in a medium bowl, add the rest of the ingredients and mix together.
  3. Let the mixture rest in the fridge for a couple of hours or overnight.
  4. Make the kebabs, using the skewers.
  5. BBQ the kebabs, rotating as needed to brown on all sides, till they are cooked inside.  about 20 minutes.
  6. Once cooked slide the kebabs on a plate, sprinkle with diced onions and cilantro and serve with raita and Ambli and or green chutney.
  7. Serve it with spiced potatoes, and/or vegetarian rice or Naan.

Kebabs ready to be cooked

 

 

 

 

 

 

Note:

  1. If you are grilling the kebabs in the oven, preheat the oven to 450 degrees.  Place the rack in the upper third of the oven.  
  2. Grill the kebabs for 20-25 minutes rotating as needed to brown the kebabs on all around.

Lamb and Roasted Vegetable Pasties

Entrees, Meat, Snacks & Appetizers

You can buy the pastry or make your own.  You will find the pastry in the freezer in the grocery store.

Ingredients

Short crust Pastry

  • 1           lb all purpose flour
  •              pinch of salt
  • 1/2        lb butter
  • 4           tbsp cold water

Filling

  • 2            carrots, sliced down the middle
  • 2            large potatoes, scrubbed and cut in half
  • 1            large (swede) rutabaga, cut into wedges
  • 2            parsnips, peeled and cut in half
  •               Sea salt flakes
  •               freshly ground black pepper to season
  • 12          oz ground lamb
  • 1            oz butter
  • 1            large brown onion, diced
  • 3            cloves garlic
  • 3            oz frozen peas
  • 2            eggs
  • 5            oz cheddar cheese
  • 2            tbsp sesame seeds

Instructions

Short Crust Pastry

  1. In a medium mixing bowl, add the flour and the salt.
  2. Cut butter into small pieces,  (about 1/2 inch cubed), and rub into the flour.  The mixture should be like bread crumbs.
  3. Stir into the mixture with the a fork.
  4. Form the pastry into a ball with your finger tips.(you may need a little more water)
  5. Lightly flour the rolling pin and board.
  6. Turn out the pastry on to the board, and with light, quick, forward strokes roll out to the thickness required.
  7. Cut and use the pastry as directed by the recipe. 

Filling

  1. Preheat oven to 400 degrees. Line 2 large oven baking trays with baking paper.  
  2. Put vegetables in a large bowl, drizzle with a generous amount of oil, season and toss to coat.  Transfer to a large baking dish and roast for 60 minutes.., or until tender, turning vegetables a few times.  Remove from the oven and set aside to cool.
  3. Roughly dice vegetables.  Increase oven to 200 degrees C fan forced(400 degree F)(220 degrees C conventional, 425 degrees F) Put a medium pan over medium heat. Add a little oil and ground meat, and cook, breaking up, until brown and crisp.  Drain off any excess oil and transfer to a large bowl.
  4. Put a medium saucepan over low heat,;  Add a little oil, butter, onion, garlic and season.  Cook gently for 10 minutes, until softened.  Add onion mixture, peas, 1 whisked egg and cheese to ground meat and stir to combine.  Gently mix diced vegetables through.
  5. Divide dough evenly into 10 pieces.  On a clean, dry bench, roll out each piece into a circle, about 18cm-dia.(8inches)  Brush circles with remaining whisked egg, place filling in centre of each and bring edges together, crimping pasties closed.  Move to the trays, brush with egg and sprinkle over sesame seeds.  Bake for 20-25 minutes until golden.

Note:  I rolled out the pastry to 1/4” thick and cut a 5” round, to make smaller pasties.

You can buy frozen short crust pastry from the frozen section in a grocery store.  

Lamb and roasted Vegetable pastiesLamb and Roasted Vegetables Pasties

Vegetables for pasties

Naryal Waro Mogo

Entrees, Poultry, Snacks & Appetizers

Serves 6

Ingredients

  • 2             lbs Mogo(casava)
  • 1             tsp salt
  • 2             cans Coconut milk
  • 1             chicken breast, cut into 1/2 inch cube
  • 1/4          cup vegetable oil
  • 1/2          tsp jeera(cumin)
  • 1             jalepeno
  • 1             small onion
  • 1             small tomato
  • 1             tbsp green masala
  • 1             lemon/lime
  • 2             tbsp chopped fresh dhania

Instructions

  1. In a medium saucepan, boil mogo in 4 cups water and salt.  When mogo is soft, take it out and cut it into small pieces.
  2. Put the mogo back into the saucepan and add the coconut milk, let it cook on med heat.
  3. In a medium saucepan heat the oil.  Add jeera and diced onion.  Fry the onion, till they soft, add the tomatoes, green masala, and chicken and stir fry it for about 5 min.
  4. Add the chicken to the mogo, mix well, cook on low heat covered for about 5 min.
  5. Add lemon/lime juice and mix.
  6. Sprinkle with chopped cilantro and serve.

You can leave the chicken out, if you want it Vegetarian.

You can substitute beef for chicken.

 

Hondavo(Original)

Gluten Free, Snacks & Appetizers, vegetarian

Ingredients

  • 1           cup basmati rice
  • 1           cup long grain ice
  • 1/4        cup chana daal
  • 1/4        cup moong daal
  • 1/4        cup Toor Daal
  • 1           cup yoghurt
  • 1/2        cup water
  • 1           tsp ajwan(ajma)
  • 1           tablespoon Sesame seeds
  • 1           tsp chilli powder(optional)
  • 1           tsp freshly ground black pepper
  • 1           tsp freshly ground cumin(jeera)
  • 1/2        tsp turmeric powder
  • 1           tsp ground garlic
  • 1           tsp ground ginger
  • 1           tsp ground jalepino
  • 2           tbsp sugar
  • 1           cup sliced onions
  • 1/4        cup fresh chopped cilantro
  •              juice of 1 lemon or
  • 1/2        tsp citric acid
  • 1           tsp eno or baking soda

For Tempering(Vagar)

  • 1/2        cup vegetable oil(or oil of your choice)
  • 10         curry leaves
  • 1/2        tsp mustard seeds
  • 1/2        tsp fenugreek seeds
  • 1/2        tsp cumin seeds
  • 1           red chilli (dried or fresh)(optional)

For Decoration

  • 2           tablespoon sesame seeds
  •              a few onion rings
  •              a few cilantro leaves

Instructions

  1. Rinse and soak the rice and daal for 5 hrs or overnight.
  2. In the morning drain the rice and daal.  In a blender or a food processor puree this with yoghurt and water to a thick paste.  Let it stand overnight.
  3. In the morning add the rest of the ingredients except eno and mix well.
  4. Preheat the oven to 375 degrees.  Grease the baking pan with pam or butter.  Line the pan with baking paper.
  5. Make the vagara,
  6. Heat the oil in a fry pan.  When the oil is hot add curry leaves, and the rest of the vagaries ingredients.  When the seeds start to pop, add this to the mix.  Add the eno and mix well.
  7. Pour the mix in the prepared pan. decorate with sesame seeds, onion rings and cilantro leaves.
  8. Bake on the middle shelf for 1 hour till the top is brown and when you insert a bamboo stick it in the middle, it comes out clean.
  9. Serve with Garlic Chutney or Sambaro.

Hondavo IngredientsHondavo Ingredients

Fish Cakes

Seafoods, Snacks & Appetizers

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.

IMG_2960

  • 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

Snacks & Appetizers

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
 
 
 
 
 

FLAKY PASTRY

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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

Meat, Snacks & Appetizers

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

Makes 32

Beef Welly

 

 

 

 

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

Entrees, Snacks & Appetizers

Recently I was in London England and Pili Pili Mogo was very popular in the Indian Cafes.  Mgto 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
  • 10        curry leaves
  • 1/2       tsp mustard seeds
  • 1/2       tsp garlic
  • 1/4       cup tomato ketchup
  • 1/4       cup chilli sauce(or to taste)
  • 1          tbsp soy sauce
  • 1          tbsp sugar
Garnish
  • 1          tbsp finely diced onions
  • 1          tbsp finely diced red or yellow peppers
  • 1          tbsp chopped cilantro
  •             Tamarind Chutney for serving

 

  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.

Fried Mogo

Beetroot Cutlass

Snacks & Appetizers, vegetarian

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

 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)

Snacks & Appetizers, vegetarian

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

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