Let’s Cook #18 ~ Starters / Appetizers

The month of August happens to be the holy month for fasting. The fasting is followed by feasting and during this period of fasting, we take food that is not only nutritious but also which gives us strength to undergo the fasting to build up our stamina. Easy appetizers / starters are made to enjoy when the time comes to break the fasting. So this month we shall concentrate on some easy and lip smacking Starters / Appetizers.

Let's Cook

Now to some rules to participate in this event:
  1. Cook and post a recipe in your blog pertaining to the theme with a link to this announcement.
  2. Your recipe can be of any cuisine and follow any method of cooking.
  3. Only vegetarian recipes, eggs are allowed of course. Please avoid linking recipes with meat.
  4. We are looking for fresh entries and to try out new recipes. So, no archived or reposed entries please. Your post has to be between August 1 and August 31, 2012.
  5. Multiple entries are welcome and linking back to this announcement is a must.
  6. Usage of logo is optional but I would be happy if you could use it, as it helps spread word.
  7. After posting your recipe just submit your entry to the linkies you will find at the bottom of this post.
  8. In case you have any problem linking, then send a mail to ticklingpalates@gmail.com  with your name, recipe name and recipe url with the subject line as Let's Cook: Starters / Appetizers.
  9. Non bloggers are most welcome to participate. Just send me the recipe with a click of the recipe if possible to the above mentioned email.

1. Corn Salad -

2. Grilled potatoes

3. Ulundu vadai

4. Baked Veggie Pakoda

5. Gobi Manchurian (Indo Chines)

6. Corn Spinach Pakora

7. ribbon pakoda

8. Stuffed Bread Slices

9. Cheesy Garlic Breadsticks

10. Chilli chapatis

11. Egg Pie

12. Vegetable Hash Browns

13. Soya Chaap Chaat


15. Spicy Tomato-Sweet Corn Soup

16. Raava Appe

17. Cheesy Spicy Onion samosa

18. Vegetable Cutlets

19. valaipoo vadai

20. valaikkai bajji

21. Moroccan layered couscous salad

22. Smoked cheese and Seed crackers


24. Rice crakers

25. Homemade Dinner Rolls

26. Cheesy Gold Coins

27. Savory Oats Muffins

28. paneer paandaan

29. Quinoa Vegetable Cutlet

30. Paneer Fingers (with egg)

31. Soya Puffs

32. Coconut stuffed potato patties

33. Aloo Pakodi

34. Cheese Stuffed Rajma Cutlets

35. Bhindi Kebab

36. Stuffed Pepper/ Mirchi Pakora

37. Hara Bhara Kabab

38. oats ravva idli

39. Healthy Tikki with white chana and paneer

40. Pizza in Cooker with Homemade Base

41. Stuffed Bun

42. Vegetable Spring Rolls

43. Spinach Phulourie

44. Hyderabadi Paneer 65

45. Beetroot Corn Tikkis / Cutlet


47. Gol-Gappe

48. Paasi Parupu Paniyaram

49. Garbanzo Beans Salad

50. Corn chips with roasted green tomato salsa

51. Tapioca PakoDa. .

52. Spring Rolls

53. Stuffed Mushrooms

54. Milagai Bajji Recipe

55. Kala chana tikki

56. Mochar Chop (Banana Flower Cutlets)

57. Mirchi Bajji (mirchi ka pakora)

58. Masala Vada

59. Tomato and Carrot Clear Soup

60. phir-bhi-dil-hai-hindusthani-celebrated. . . . . .

61. Baby Corn Fritters

62. Buttery Apple Slices

63. Eggless Savoury Muffins

64. Achaari Bread Roll

65. Pico Di Gallo

66. Kothimbir Wadi

67. Maddur Vada

68. Onion Cookies

69. Potato Cheese Balls with a healthy twist

70. Green Butternut Squash Fritters

71. Achari Paneer Tikka

72. Roasted Tomato and Barley Soup

73. Daler Bora (Spicy Lentil Fritters)

74. Sandwich on Rakhi

75. Garlic Bread Stick

76. Gobi Manchurian

77. pav Bhaji

78. Mawa Gujiya

79. Pav Bhaji

80. Poha

81. Chole Kulchay

82. Power Packed Rajma Tikki

83. Banana Fritters

84. Simple Besan Cheela

85. Babycorn Pakoda

86. Uthapam

87. Savory Zucchini Tots

88. Asian Vegetable Pasta

89. Pulav with tomatoSauce

90. Halwa Parantha

91. Tiranga idli

92. Ridge Gourd and Eggplant Tava Rava Fry

93. Cracker Toppers - Super quick Appetizers

94. Mushroom & (Pan) Roasted Broccoli Soup

95. Spinach and Sweetcorn Tartlets

96. Vegetable Chops

97. Cheesy Pizza Sandwich

98. Potato Mixture

99. Oats & Wheat Paniyaram

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We have Mona Jain's Pin Wheel Sandwiches, which happen to be a big hit in her family.

6 Bread Slices
Green Chutney
Tomato Ketchup
For Stuffing:
2 medium sized potatoes (Boiled and grated)
2 garlic cloves (grated)
1 small onion (grated)
1 green chili (finely chopped)
Salt to taste
2 tbsp oil

1. Take oil in a pan and heat it, when the oil is hot add grated onions and sauté for 2 min. Add the grated garlic and green chili and sauté till the onion turns golden brown.
2. Add the grated potatoes, salt and mix well. Cook for 2 min and let the mixture cool.
3. Cut the corners of the bread slices.
4. Take a deep pan and fill it with ¼ cup water and place a filter pan on top of it and steam the breads. 2 at a time. Make sure that the water should not touch the bread slices. Steam for 2-3 min turning in between.
5. Take the 2 bread slices and stick the edges with the help of a rolling pin.
6. Take the 3rd bread and stick it to the second bread slice.
7. Now starting from left. Apply 1tsp of green chutney on the first bread slice, 2 tsp of potato stuffing on the 2nd bread slices and 1 tsp of tomato ketchup on the 3rd slice.
8. Roll the bread slices starting from left and immediately wrap it into a cling wrap.
9. Repeat the same procedure with the other bread slices.
10. Now keep the rolled bread slices in the fridge for 30 - 40 min.
11. Pre heat the oven at 180* for 10 min
12. In the mean time take out the rolled bread slices and cut them into 1 inch thick slices.
13. Place them onto a greased tray and bake them for 20 min at 200*
14. Serve hot with green chutney and tomato ketchup.

Note : If you want to make the Pin Wheel sandwich colorful you can add a bit of  yellow color to the potato stuffing.

Vegetarian Shammi Kababs by Dr. Sudha Agarwal

1/2cup whole masoor
2tbsp channa dal
1/4cup soya granules
1medium size onion roughly cut
5cloves of garlic
3/4"piece of gingerchopped
2-3green chillies
1bay leaf
2black cardmom
1/2" cinnamon
6-7black peppercorn
1tsp.coriander seeds/ powder
Juice of  1/2 lemon/ 1tbsp.anardana
2 tbsp.Roasted channa powderd
Salt to taste
Oil for shallow fry

Ingredients for filling-
1onion ,1green chilli,small piece of ginger,few leaves of fresh mint and coriande,all finely chopped and mixed together

Soak dals in water ifor 2-3 hours and drain.Soak soya granules in water for 15-20 minutes,squeeze them tightly.Boil all ingredients in a pressure cooker with 2 cups of water for7-8 minutes after whistle keeping the flame on low/medium.The dal mixture should be soft and almost dry.Remove the peel of cardmom.Let it cool for 15 minutes and grind it to smooth texture.Mix roasted channa powder,lemon juice and adjust salt.Divide it  in lemon sized balls,flatten them slightly,put a little filling in the centre and shape them into kababs.Shallow fry them on medium flame till nicely done.Serve hot with green coriander and mint chutney and onion rings.
1. If you wish you can deep fry these kababs but add 2 bread slices soaked in water and squeezed tightly.
2. Don't keep the mixture too dry if you are shallow frying the kababs.
3. Sorry,I am not able to send the pictures right now as I read this information just now,but rest assured that you will like this vegetarian starter.So pl.do try it and enjoy!

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