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APPETIZER RECIPES

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Start your meals off with our easy to do appetizer recipes. Appetizer recipes like dips, spreads, salads and finger foods are available right here. It is said that appetizers give a good mood to the party or the meal ahead. So be it a great party or a home dinner you can make use of our appetizer recipes.


CHANNA MASALA

Ingredients

  • Channa Dal - 2 cups
  • Green Chilies - 2
  • Onion -2 Large
  • Ginger/Garlic Paste - 1 tbls
  • Tomatoes - 3
  • Chili Powder -1 tsp
  • Garam Masala - 1 tsp
  • Amchur Powder - 1/4 tsp
  • Coriander leaves - few
  • Mint leaves - few
  • Oil - 2 tbls
  • Lime - 1
  • Salt to taste

     

Method

  • Soak the Channa Dal overnight or for a minimum of 6 hours.
  • Cook the Channa Dal with some salt.
  • Grind the onions and tomatoes together.
  • Heat oil in a pan.
  • Fry the ground onion-tomato paste along with the ginger-garlic paste.
  • Add some chili powder and salt.
  • Add the boiled channa dal. Fry till the oil separates..
  • Add garam masala and amchur powder.
  • Remove from heat after 5 minutes.
  • Add finely chopped mint and coriander leaves.
  • Serve as a side dish with puri/chappathi or parota.
  • When serving garnish with finely chopped onions and green chilies.
     

ONION BAJJIVegetarian-Dish

Ingredients

  • Red Onion - 4-5 Medium sized
  • Channa Flour (Besan) - 1 Cup
  • Rice Flour - 1/4 Cup
  • Chili Powder - 1 tsp
  • Baking soda - 1/4 tsp
  • Asafetida - 1/4 tsp
  • Oil - For Frying
  • Salt
Onion Bajji

Method

  • Choose Similar sized Onions for this and cut them into fairly thin circles. Be careful not to separate out the rings.
  • Sieve channa flour, rice flour , salt and baking soda together. Add chili powder and asafetida.
  • Add enough water to it to make a smooth batter without lumps.
  • Dip the onion slices in the batter and deep fry over medium flame till golden brown.
  • Serve hot with coconut chutney.

MEDU VADAIVegetarian-Dish

Ingredients

  • Urad Dal - 1 Cup
  • Rice Flour - 2 tbs
  • Cumin Seeds - 1 tsp
  • Pepper Corns - 1 tbs
  • Curry leaves - few
  • Oil - For Frying
  • Salt

Method

  • Soak urad dal for 1-2 hours
  • Grind it into a thick batter/paste.
  • Add all other ingredients and mix slowly.
  • Heat oil in a deep pan. Dip your hand in water and then take small quantity of the batter in your hands and forma  hole in the center.
  • Put it in hot oil and fry till golden brown
  • Serve hot with sambhar and coconut chutney.

CAULIFLOWER CRISPSVegetarian-Dish

Ingredients

  • Cauliflower - 1
  • Corn Flour - 3 tbls
  • Chilli Powder - 1 tsp
  • Ginger/Garlic Paste - 1 tsp
  • Light Soya Sauce - 2 tsp
  • Chinese Salt - 1/4 tsp
  • Salt - to taste
  • Oil for frying

Method

  • Put cauliflower florets in boiling water with little salt and cook for 3 mins, till slightly tender.
  • Drain the water and pat dry the florets.
  • Mix all the other ingredients to form a thin paste using enough water.
  • Dip the florets in the batter and fry till golden brown. Serve hot.

AALOO TIKKI

Ingredients

  • Potatoes - 4 medium sized
  • Coriander leaves - few
  • Mint leaves - few
  • Garam Masala powder - 1/2 tsp
  • Bread crumbs - 2 tbs
  • Chilli Powder - 1 tsp
  • Corn flour - 1 tbs
  • Oil - For Frying
  • Salt

Method

  • Boil the potatoes, and mash them
  • Add finely chopped coriander and mint to the mashed potatoes.
  • Add all the other ingredients except bread crumbs.
  • Make them into balls and press them out slightly and roll it in bread crumbs.
  • Deep fry on medium flame
  • Serve hot with tomato sauce or a  chutney of your choice.

QUICK CHILI CHICKEN

Ingredients

  • Boneless Chicken - 1 Pound
  • Chilli Powder - 2 tbls
  • Ginger Garlic Paste - 2 tbls
  • Yogurt -4 tbls
  • Soya Sauce - 2 tbls
  • Corn flour - 1/4 Cup
  • Oil - For Frying
  • Salt

Method

  • Cut the Chicken into small pieces
  • Mix all the ingredients except the chicken to form a smooth paste
  • Marinate the chicken in this paste for an hour
  • Deep fry in medium flame
  • Garnish with sliced onions and lime

VEGETABLE KABAB

Ingredients

  • Black Grams 100 grams
  • Chopped Onions 2
  • Ginger-Garlic paste 1 tsp.
  • Garam Masala Powder  1/4 tsp.
  • Green Chillies 4
  • Coriander Leaves 
  • Vegetable Oil As Required
  • Salt to taste

Method

  • Soak Black grams for 5 to 6 hours.
  • Grind them well.
  • Mix all the other ingrediants to the paste and grind.
  • Add a little water so that kabab balls of medium firmness can be made from the paste.
  • Heat oil in a deep frying pan/ kadhai on high (Oil should be enough so that all the balls dip well in it).
  • Reduce the heat. Deep fry balls till light brown.
  • Serve hot with green chutney.

MUTTOR PATTICE

Ingredients

  • Muttor 1 cup
  • Potatoes 4
  • Corn Flour 2 tsp
  • Garlic paste 1/4 tsp
  • Ginger paste A pinch
  • Turmeric powder A pinch
  • Red Chilli powder 1/4 tsp
  • Lemon 1/2
  • Salt to taste
  • Oil

Method

  • Cook potatoes in the cooker
  • When they are little warm, grate them
  • Mix salt, corn flour in it and make dough out of it. Apply little oil when you are almost done with it
  • Boil muttor for a while and drain the water
  • Add the turmeric powder, ginger paste, garlic paste, red chilli powder, lemon juice and salt to taste
  • Make lemon sized ball out of the potato dough and press the ball with fingers to give it a shape of the cup
  • Add a spoon of muttor mixture in the cup and close it to form little bigger ball. Gently press the ball to form flat round pattice
  • Fry the pattice in the oil in a pan on medium heat

BREAD JAMUNS

Ingredients

  • Brown corners of the bread 2 cup
  • Oil for fring
  • Water
  • Sugar as required

Method

  • Combine sugar & water. Heat until it becomes a thick sugar syrup.
  • Take the brown corners of the bread and make it into smooth dough with enough water.
  • Make small balls from the dough.
  • Heat oil in a deep curved pan & fry few bread balls at a time in medium flame till it becomes crispy & brown.
  • Then put this fried ones in the sugar syrup.
  • Ready to serve.

MASALA PAPPAD

Ingredients

  • Onion (finely chopped)  1 tbsp
  • Tomato (finely chopped)  1 tbsp
  • Coriander Leaves (finely chopped)  ½ tbsp
  • Lemon Juice or Amchur Powder  ¼ tsp
  • Chili Powder  1/4 tsp
  • Salt to taste

Method

  • Roast the papad on high flame carefully and lay it on a palate.
  • Now mix all the ingredients in a bowl, except papad
  • Spread the mixture on the papad.
  • Serve before or with lunch.

CHILI PANEER

Ingredients

  • Paneer 500 gm
  • Corn Flour 4 tbsp 
  • Green chilli 10
  • Tomato Sauce 2 tbsp
  • Chilli Sauce 1 tbsp
  • Soya Sauce 2 tbsp
  • Salt to taste
  • Oil for frying
  • Green Capsicum (chopped)1 
  • Onions 4

Method

  • Mix Paneer balls with corn flour fry it in a kadai till it become brown.
  • In a separate kadai, fry onions till brown.
  • Cut green chilli into small pieces and add it to fried onion.
  • Then put small pieces of capsicum and fry it for sometime.
  • Add Fried Paneer to it.
  • Then drop tomato or chill or soya sauce into kadai.
  • Add salt also and stir it for 3-4 mints.

BABY CORN MANCHURIAN

Ingredients

  • Baby corn 15-20
  • Rice flour 5 tsp
  • Corn flour 15 tsp 
  • Ginger-garlic paste 2 tsp
  • Chili-garlic sauce 1-2 tsp
  • Soya sauce 1 tsp
  • Cashew peanut powder 2 tbsp
  • Fresh coriander leaves, washed and chopped 2 tbsp
  • edium onions, finely chopped 2
  • Green chilies, washed and chopped 4
  • Garlic cloves, washed, peeled and finely chopped 2
  • Tomato sauce as required
  • Oil for deep frying
  • Salt to taste

Method

  • Boil babycorns in a little salty water.
  • Take a bowl and mix corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled babycorns.
  • Pour oil in a pan and heat it.
  • Now fry the babycorns.
  • Remove them from the pan and drain out excess oil on clean paper towels.
  • Pour 3 tbsp oil in a pan and heat it.
  • Add onions, green chillies and garlic, saute until golden brown.
  • Add the deep-fried baby corns, soya sauce, tomato sauce, chilli-garlic sauce and salt to it.
  • Fry for about 10 minutes over medium heat.
  • Serve it hot.

THUKADA

Ingredients

  • All purpose flour (Maida) 2 cups
  • Chilli powder ½ tsp
  • Hing a small pinch
  • Salt 1 tsp
  • Butter 2 tsp
  • oil for frying

Method

  • Mix maida, chilli powder, hing, salt, and butter with little water, and make a nice dough similar to Chappati dough.
  • Make small balls, and roll them similar to chappati/puri’s and cut them into small squares/dimonds.
  • Deep fry these small squares in oil.

YAM KABAB

Ingredients

  • 11/2 Kg. Yam
  • Bread Crumbs 1/2 cup
  • Ginger, finely chopped 1 tsp.
  • Green chillies, finely chopped 1 tsp.
  • Fresh corriander, finely chopped 1 tsp.
  • Oil 1 3/4 cup
  • Salt to taste
  • Pepper powder to taste
  • Red chili powder to taste
  • Chaat Masala  1 tsp.

Method

  • Peel and Wash Yam. Immerse in boiling water and cook until it becomes tender.
  • Remove from water, grate and squeeze out all water.
  • Add the remaining ingredients except oil to the grated yam.
  • Mix well and divide into 8 equal portions. Shape the portions like a tennis ball.
  • Shallow fry on medium heat till they become crisp and golden brown on both sides.
  • Serve hot

FRENCH TOMATOES

Ingredients

  • Tomatoes 8
  • Salt to taste  
  • Pepper to taste
  • Low-fate cottage cheese 150 gm
  • spring onion finely chopped 1

Method

  • Scald and skin the tomatoes by placing them in a bowl, pouring boiling water over them .
  • Boil it for 5 mins adding onions.
  • Add salt ,pepper .
  • Serve it hot.
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