Pakora Curry Khardi

500 gm yoghurt
3 cups of gram flour (baisan)
2 onions
1 tea spoon cumin seed
1 tea spoon raiClick to find more about rai seed ( fenugreekClick to find more about fenugreek seed )
1 tea spoon mehti seed ( mustard seedClick to find more about mustard seed )
1 tea spoon heeng powder
SaltClick to find more about Salt to taste
2 tea spoon red chilli powder
2 tea spoon turmericClick to find more about turmeric powder
4 to 5 curry leavesClick to find more about curry leaves
2 tea spoon coriander powder and half bunch of coriander

Preparations of baisan dumplings:

Take 2 cups of baisan in a large bowl.
Add saltClick to find more about salt, 1 tea spoon of chilli powder, chopped coriander, 2 chopped green chillies, 1 tea spoon baking soda and one chopped onionClick to find more about onion.
Put at least 2 cups of water to make a smooth paste.
Keep it on a side for about half an hour.
Then take some oil in wok, when the oil is hot put baisan mixture one by one using tea spoon.
Fry dumpling until golden brown.

Preparations:

Preparations of yoghurt sauce:

Put one cup of gram flour, saltClick to find more about salt, heeng powder, red chilli powder, coriander powder and turmericClick to find more about turmeric powder into the yoghurt.
Mix them with the beater.
Make sure they are no lumps. (to avoid the lumps blend them with the Elec. blender)
Take one cup of oil in a large sauce pan and heated it.
Then add all the seed stuffs into the oil.
After few seconds, pour the yoghurt mixture with 5 cups of water in the pan. Stir it continuously with the spoon, until it starts boiling.
Cook this mixture for about 30 minutes.
Later put the baisan dumplings in this mixture and cover it.
Cook it for another 10 minutes.
Finally, take chopped onionClick to find more about onion and curry leavesClick to find more about curry leaves and fry them with 1 table spoon oil for one minute.
Then temperClick to find more about temper them on yoghurt mixture.
Serve it hot. With steam rice or cornClick to find more about corn bread.

Tangy Green Guacamole

Makes 3 generous cups

* 3 large ripe avocados, preferably the pebbly-skin Hass variety
* 1 cup Frontera Tomatillo Salsa
* 1/4 cup chopped fresh cilantro, plus a few sprigs for garnish
* 1/2 teaspoon sea salt

Remove the little nub of stem that is still usually lodged at the top of each avocado. Cut each avocado in half by slicing straight down through that spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork).

Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Garnish with cilantro sprigs. Serve with tortilla chips, or sliced cucumber, radish and jícama.

Deep Fried Fish

Ingredients:

• Fish fillets (1/4 to 1/2 inch thick)
• 1 Cup all purpose flour
• 1 tbsp Baking powder
• 1 tsp Salt
• 1 tsp Pepper
• 1/2 Cup water
• 1/2 Cup milk
• 1 tsp Vinegar

How to make Deep Fried Fish:

• Mix dry ingredients together in a bowl.
• Combine liquids stirring constantly until all lumps dissolve and batter is smooth.
• Dip fillets in the batter
• Heat oil in a wok.
• Deep fry the fillets until golden.
• Deep Fried Fish is ready.

Chinese Samosa

Ingredients:

• 1 cup Noodles (boiled)
• 1 carrot (grated)
• 2 onions (sliced)
• 2 cup cabbage (shredded)
• 1 tsp Soy Sauce
• ½ tsp Ajinomoto
• 2 tbsp Oil
• Salt to taste
• Oil for deep frying

For Dough

• 1 cup Maida
• ½ tsp Salt
• 2 tbsp Oil
• Water to knead

How to make Chinese Samosa:

• To make filling, heat some oil in a pan, and add cabbage, onions, carrot and ajinomoto to it. Cook till the vegetables become tender.
• Now add noodles, soy sauce and salt to the above. Stir it.
• After 2-3 minutes, put off the flame and allow it to cool.
• To make dough, mix maida, warm oil and salt in a thick bottomed vessel. Add water occasionally to the above till the dough becomes a slightly stiff.
• Cover the dough with a moist cloth and keep it aside for 15-20 minutes.
• After the due time, take the dough and roll out small circles of 5’’ diameters from it.
• Cut each circle into two halves and run a moist finger along the diameter. Join the edges of each semi-circle to make a cone.
• Place a tbsp of filling in the cone and seal third side as above.
• Repeat the same procedure for the remaining circles.
• Now deep fry these stuffed cones in oil on low to medium flame till light brown.
• Chinese Samosa is ready to eat. Serve hot with tomato ketchup.

Chicken Stir Fry

Ingredients:

• 4(4 ounce) boneless skinless chicken breast halves
• 3 tbsp Cornstarch
• 2 tbsp Soy sauce
• 1/2 tsp Ground ginger
• 1/4 tsp Garlic powder
• 3 tbsp Cooking oil, divided
• 2 Cups Broccoli florets
• 1 Cup Sliced celery (1/2 inch pieces)
• 1 Cup Thinly sliced carrots
• 1 Small Onion, cut into wedges
• 1 Cup Water
• 1 tbsp Chicken bouillon granules

How to make Chicken Stir Fry:

• Cut chicken into 1/2” strips; place in a resalable plastic bag.
• Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
• In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, for about 3-5 minutes.
• Remove and keep warm.
• Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender.
• Add water and bouillon.
• Return chicken to pan.
• Deep fry until thickened and bubbly.
• Chicken Stir Fry is ready.

Flauta

Ingredients:

• 1 Cup cooked chicken, diced
• 8 Thin corn tortillas
• 1/2 Cup chicken broth
• 1/2 Cup green chilies, chopped
• 1/2 Cup onion, chopped
• 2 tsp Flour
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 3 tbsp Milk
• 1/2 Cup sour cream
• 2 tbsp Butter
• Corn oil for frying

How to make Flauta:

• Heat butter in a skillet and fry chicken, onion, and green chilies in it.
• Combine flour and half of the chicken broth with it, mix well.
• Cook it till thick and bubbly and should absorb most of the liquid.
• Add chicken broth, if required.
• Add salt and pepper to it.
• Place one tbsp of the chicken mixture in each tortilla and roll up.
• Close it with the toothpicks.
• Fry tortilla in the corn oil till golden brown.
• Serve Chicken Flautas with sour cream heated with milk.

Handi Kebab

Ingredients:

• 500 gms Mutton, cubed
• 1 Ginger
• 2 Garlic flakes
• 3 Onions (medium)
• 1/2 Cup raw papaya
• 1 tsp White pepper
• 1 tsp Coriander seed (roasted)
• 1/2 tsp Red chilli powder
• 1/2 Cup oil
• Fresh coriander leaves

How to make Handi Kebab:

• Grind ginger, garlic and papaya to make a paste.
• Chop the onions.
• Mix ginger garlic paste, papaya paste, white pepper, roasted coriander and red chilli powder.
• Marinate the mutton in this mixture for a night.
• Heat the oil and fry chopped onions till they turn golden brown.
• Add marinated mutton and water.
• Put it over the heat till it gets cooked.
• Adorn with fresh coriander leaves.

Italian Pizza

Ingredients:

• 1 Loaf of crusty Italian bread
• 2 Cup Italian plum tomatoes, drained well and chopped
• 1/2 Cup tomato sauce
• 1/2 tsp Sweet basil
• 1/4 lb Swiss cheese, cubed
• 1/4 lb Italian sausage or salami, cubed
• 1/4 lb Mozzarella cheese, cubed
• 1/2 Clove garlic, crushed
• 1/2 tsp Oregano
• 1/4 Romano cheese, coarsely grated
• Olive oil as required
• Salt and pepper to taste

How to make Italian Pizza:

• Cut off the top of the bread and hollow out.
• Brush inside and outside with a little warm oil.
• Keep it in a hot oven for about 5 to 10 minutes till the inside is dry.
• Combine tomato sauce with chopped tomatoes, cubed Mozzarella, basil, Swiss cheese and the cubed sausage or salami, mix well.
• Stuff the toasted loaf with the mixture.
• Sprinkle with pepper, salt, garlic, oregano and grated cheese.
• Place the pizza on a cookie sheet and bake at 400 degrees F for about 15 minutes till the loaf is golden brown and the filling is piping hot.
• Cut the pizza into thick slices and serve.

Fish Kebab

Ingredients:

• 900 gms Fish
• 3/4 cup Lemon Juice
• 2 tsp Fresh Ginger (finely grated)
• 3 cloves Garlic (crushed)
• 1-1/2 tsp Salt
• 4 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1 cup Yoghurt
• 2 tbsp Plain flour
• 1 tbsp Cooking Oil

How to make Fish Kebab:

• Rinse fish with cold water and pat dry.
• Now cut into 1 inch cubes and set aside.
• Mix all the ingredients to make a marinade.
• Pour this into large freezer bag and add the fish cubes.
• Make sure fish is well covered by marinade.
• Place freezer bag in the refrigerator for two hours.
• Take away fish from marinade.
• Discard the marinade and assemble fish cubes.
• Spray the grill lightly with cooking oil and place the fish kebabs on the grill.
• Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.
• Fish Kebab is ready to be served with hot rice.

Hara Bhara Kebab

Ingredients:

• 300 gms Potatoes (boiled)
• 150 gms Peas (boiled)
• 150 gms Spinach (boiled)
• ½ cup Coriander Leaves (chopped)
• 2" piece of Ginger (grated)
• 1 tbsp Chaat Masala
• Salt to taste
• Cooking Oil for frying

How to make Hara Bhara Kebab:

• Mix and mash together the potatoes, peas and spinach till a smooth paste is formed.
• Add coriander leaves, ginger, salt and chat masala to it and mix well.
• Keep it in the refrigerator for an hour.
• Take out the mixture from the refrigerator and shape into patties.
• Heat the oil on a heavy-bottomed pan and shallow-fry the kebabs until crisp on each side.
• Drain the excess oil on paper towels.
• Hara Bhara Kebab is ready to eat. Serve hot with chutney.

Bread Pizza

Ingredients:

• 4 Bread Slices
• 1 Capsicum (sliced)
• 1 Tomato (sliced)
• 4 Mushrooms (sliced)
• 2 Onions (sliced)
• 1 tbsp Butter
• 4 tbsp Mozzarella Cheese (grated)
• 1 pinch Salt
• 1 pinch Sugar
• 2 tbsp Pizza Sauce

How to make Bread Pizza:

• Heat butter in a pan. Add vegetables to it and fry them until brown and soft.
• Add salt and sugar to the vegetables. Cook and stir till moisture evaporate from the vegetables.
• Take a bread slice and smear it with pizza sauce.
• Spread the vegetable mixture on the bread and garnish it with mozzarella cheese.
• Grill the bread in an oven or over tawa for 3-4 minutes, or till the bread is crispy and the cheese melts.
• Bread Pizza is ready to savor. Serve it with tomato ketchup.

Acorn Squash Soup

This Acorn Squash Soup recipe is a wonderful way to start any holiday meal - especially if you are looking for a Thanksgiving soup starter or a Christmas soup appetizer. Simple to make and easy to eat! Your friends and family will love it.

What you'll need:
- 2 acorn squashes (on the large side)
- 2 Tbsp. of butter
- 1 onion (small and chopped)
- 1 14.5-oz.can of chicken broth (or make your own)
- 1/4 tsp. of nutmeg
- 1/8 tsp. of cayenne pepper
- 1/4 tsp. of salt
- 4 3-inch slices of Italian or sourdough bread (toasted)
- 4 slices of Swiss cheese

What to do:

1.Place both squashes (whole) on a paper towel in the microwave. If both don't fit, then, microwave them one at a time. Cook on high for about 5 minutes. You do not have to pierce the skin first. Turn them over and microwave for another 4 minutes or until the squash is a tiny bit tender when you pierce with a knife. Take them out of the microwave and let them stand for an additional 5 minutes.

2.While you are waiting for the squash to cool a little, you can melt the butter in a large saucepan and sauté the onion over medium heat.

3.Once the squash has cooled slightly, cut the squash in half and scoop out the seeds. Keeping the shells intact, do your best to scoop out the rest of the flesh. Add the pulp to the onion and cook for a few minutes.

4.Add the broth, nutmeg, cayenne and salt. Bring all to a boil. Reduce the heat and simmer for about 10 minutes, uncovered.

5.Next, puree the squash mixture in a blender or food processor.

6. Reheat the soup mixture. Arrange the squash shells in oven proof soup bowls and place on a baking sheet.

7.Fill the squash shells with the soup and top with the pieces of toast and cheese slices.

8.Broil for about 3 minutes (5 inches from the heat source).

This beautiful soup appetizer makes 4 servings.

For more great soup ideas, check out our page called Soup Appetizers. AND... If you are STILL looking for more great soup ideas, check out Easy Appetizer Recipe's sister site, Soup Hoopla! - where you'll learn more than you ever wanted to know about soup - and find great recipes too!