Tag Archives: Finger food

Shakkarkandi Snack (Sweet Potatoes – Hawker Style)

My favorite street hawker snack …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 sweet potatoes, medium sized, boiled with skin to perfection
  • 2 mandarins/ raw oranges (khattian)
  • Some chaat masala

Procedure:

-Boil the sweet potatoes, let them cool for 20 minutes and then gently peel off the skin.

-Cut into cubes, place them onto your serving dish, squeeze orange juice all over and sprinkle some chaat masala. Poke some toothpicks and serve.

Parmesan Crusted Wings

My favorite way of making fried chicken wings ……..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 kg chicken wings
  • 1 tbspn chilli paste
  • 1 tspn garlic powder
  • 1 tspn onion powder
  • Some chicken salt
  • Some normal salt
  • Some cracked black pepper
  • A pinch of white pepper
  • 4 tbspns vinegar
  • 1 tspn powdered parmesan cheese (carefully adjust the quantity of chicken salt, salt and parmesan cheese as we don’t want too salty)

FOR CRUST

  • 1 egg well beaten

FOR CRUMBS

  • ½ cup bread crumbs
  • 1 cup self-rising flour
  • Some salt and pepper (again be very careful with the quantity of salt)
  • ½ cup freshly grated parmesan cheese
  • Oil for frying

Procedure:

-Marinade chicken in all the ingredients given above for at least 6 hours. Now add one egg and mix again.

-In a shallow dish make your crumb mixture. You can add any herbs if you like, I added some of the masterfood pizza mix, you can add anything you like (parsley, chives, oregano, thyme, rosemary, etc.)

-Meanwhile heat the oil to 180 degrees Celsius.

-Now take one wing from the marinade and egg mixture, dredge in the coating mix and put it on a plate. Pile all the wings by following the same procedure.

-Fry in 2 – 3 batches (6 at a time) for 4 minutes or until crispy and brown.

-Serve hot with ketchup topped with grated parmesan cheese or ranch sauce or chilli aioli.

Muthi Kabab

Another variation of Seekh Kabab …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 700 g beef mince (20% fat 80% meat)
  • 2 medium sized onion
  • 4 – 8 green chillies
  • 3 cloves garlic
  • 1 tbspn ginger
  • Salt
  • Red chilli powder
  • 1 tspn garam masala
  • 1 tbspn chaat masala
  • ½ tspn cumin seeds
  • 1 egg
  • 1 tomato deseeded and chopped fine
  • ½ bunch of fresh coriander (chopped)
  • 2 tspn gram flour (pan roasted)
  • Oil for shallow frying

Procedure:

-In an electric chopper, chop onion, garlic, ginger and green chillies together. Take this mixture in your hand (little by little) and squeeze access water and keep it aside.

-In a deep mixing bowl, put mincemeat and add all the spices, onion mixture, chopped tomatoes and coriander. Add egg and mix with your hands. Mix, mix and mix until well combined.

-Keep aside for 10 minutes.

-Now take a handful of this mixture and give them oval like shape, like seekh kabab but without whole.

-Fill a skillet with oil to 5cm.

-Fry the kababs and serve hot with tamarind sauce or podina raita.

Satay Chicken Sticks

These satay sticks are made according to my recipe and preferences but I have given you a plenty of choices, you can change it accordingly but my recipe is Ayesha’s Kitchen’s recipe, do try this and let me know …

Ingredients:

  • 1 kg boneless chicken breasts or thighs
  • 4 – 6 tbspns satay sauce*
  • 2 tbspns olive oil

Procedure:

-Take chicken breasts or thigh meat, I prefer breast piece because its odourless, low in cholesterol and pure white meat, well you can take thigh meat because it is very moist and very juicy, up to you, wash and pat with a kitchen towel.

-Chunk them.

-Marinade them in half of the satay sauce. Well here I have said 4 – 6 tbspns, that is up to you, if you like satay sauce than 6 tbspns otherwise I prefer 4 tbspns because I don’t like it much. I use it just For adding a peculiar satay taste.

-Marinade it For 20 minutes.

-Now pass skewers* through them, one skewer For 5 – 6 pieces.

-Now grill them in a preheated oven For 20 minutes or on charcoal grill or in a Frying pan with a tbspn of olive oil For 30 minutes, but the best part is on charcoal grill.

Outcome:

Now serve it hot on sautéed vegetables bed with a drizzle of the remaining satay sauce.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Marinade well.

Servings:

This will serve 4 persons easily.

 

*Refer to glossary

Aalu Pakoras

Aalu Pakoras are lovely and one of the Famous street Foods of South Asia, do try them and let me know your remarks …

Ingredients:

  • 2 potatoes sliced thinly
  • 2 cups gram Flour
  • ¾ cup water
  • Some salt
  • Some red chilli powder
  • ½ tspn turmeric powder
  • 1 tbspn cracked dry coriander
  • ½ tspn cumin seeds
  • ½ onion sliced
  • 2 green chillies sliced
  • Oil For Frying

Procedure:

-Combine all the ingredients except oil in a bowl and make Fine mixture.

-Keep aside For 20 – 30 minutes and heat oil.

-Take 1 tbspn of this mixture and deep Fry

-Take out on an absorbent paper and serve immediately.

Outcome:

Tasty aalu pakore are ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Avoid lumps and do not make thin mixture.

-Adjust salt and pepper according to your will.

Servings:

This will serve 3 -4 persons easily.