When you host a family get-together or unite with friends over dinner, you keep wondering about the menu, including appetisers and the main course. As Indians, our menu will be incomplete without fritters or starters like samosas, spicy kachoris or chaats.
We have shared a few recipes of appetisers to assist you while planning to host a lunch or dinner next time. You can also try out the below recipes during rainy evenings. These go well with a cup of tea as well.
Dry Chilli Chicken
- Start by adding soya sauce, chilli sauce, salt and pepper powder to the boneless chicken, perfectly cut into the size of a bite
- Sprinkle regular flour, cornflour, chilli or paprika powder, and pour egg whites as per the required quantity on the chicken
- Marinate the chicken well after adding water and let it rest for at least 1 to 2 hours
- Heat oil and deep fry the chicken pieces until golden brown. Alternatively, put the chicken pieces on a skewer and grill the same in a preheated oven at 240-degree Celsius for 20 to 25 minutes
- Once the chicken pieces are fried or grilled, add oil to a pan and then add chopped garlic and chillies to it.
- Include the fried chicken pieces and leave them for a minute or so.
- Add a little salt and toss everything
- Garnish it with spring onions and coriander leaves
- Place a sieve over a bowl and line it with a muslin cloth
- Pour 2 cups of fresh curd into the cloth, bring the edges together and gently wring to drain up whey
- Put a heavy bowl or a couple of bowls on the curd pack until excess whey gets drained out
- Refrigerate curd along with bowl, sieve and wait for at least 12 to 14 hours
- When hung curd is ready, add it to the bowl along with crumbled paneer, ginger paste, salt and garam masala, and mix everything
- Then add onions, cashews, coriander leaves, green chillies or red chilli powder, and lastly bread crumbs
- Mix everything well and make non-sticky balls out of it
- Next, lend the balls a flat shape, and roll these in gram flour or besan
- Heat the oil and shallow fry them on a medium flame until both sides get golden and crispy
- Serve Dahi kebabs with green or mint chutney
Tandoori Paneer Tikka
- Mix saffron strands and milk in a small bowl well, and add paneer to it
- Marinate it and keep the marination aside for half an hour
- Next, thread 3 pieces of paneer on a skewer or satay stick
- Heat a non-stick griddle (tawa), grease it with a little bit of oil.
- Place skewers on it and cook until they turn light brown from all the sides. Alternatively, grill the skewers with paneer cubes on a tandoor or barbecue grill.
- Season chaat masala on it
- Finally, serve the tandoori paneer tikka to the guests