Paneer Pakora is a famous vegetarian Punjabi street food in India. Cubes of Indian Cheese (Paneer) coated in crispy, spicy gram flour batter makes everyone drooling. Its yum!!!!
- Paneer 1 kilo (cut into cubes)
- Oil for deep frying
- 2 cups besan/ gram flour
- 3 tbspns chopped fresh mint
- 2 large green chillies chopped
- 3 tbspns green coriander chopped
- 2 tbspns coriander seeds
- 1 tsp zeera/ cumin seeds
- Water to make medium consistency batter
- Salt to taste
- 1 tbspn red chilli flakes
- 1 tbspn anardana/ pomegranate seeds roughly ground
- In a mixing bowl combine all the ingredients for batter and add water to make a medium consistency batter.
- Add paneer cubes and coat each cube with the batter. Keep aside for 10 minutes. Meanwhile heat the oil in the fryer.
- Now drop each battered cube separately in hot oil and fry until it is golden brown and crispy.
- Take our the pakoras and serve hot with mint chutney or tamarind sauce or both.
Aalu Papri Chaat is a famous chaat in South Asia Sub Continent. It is a street snack often consumed during shopping or after school or college. The preparation time for this recipe is more than assembling time, but its really easy and each and every second is worth it.
- 1 large potato (cut into small cubes and boiled to perfection, chilled)
- 1 cup boiled chickpeas
- 2 cups papri/ Namak Paare
- 1 large red onion chopped
- 1 tomato (deseeded and chopped)
- 2 small green chillies chopped fine
- 2 tbspns date and tamarid sauce or meethi imli chutney
- 4 tbspns nimko/ sev (I used Haldiram Navratan)
FOR MINT SAUCE
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
- 2 green chillies (small size)/ 1 green chilli (if you don’t want too hot)
- 1 cup yogurt whipped with ¼ cup water
FOR YOGURT SAUCE
- 1 cup yogurt
- 1 tbspn sugar
- ¼ cup cold water
FOR SPICY SAUCE
- 1 cup yogurt
- 2 tbspns chaat masala
- ¼ cup water
- Cut and boil the potatoes and chop all the veggies.
- Let’s make all the three sauces:
- Mint sauce: in a mortar and pestle, crush mint, coriander and green chillies and add salt. Mix with whipped yogurt.
- Yogurt Sauce: Whip all the ingredients together.
- Spicy Sauce: Whip all the ingredients together.
- Now it’s time to assemble the chaat. Due to Papri and yogurt we can’t assemble and keep this chaat for long as the papri will get soggy so please assemble it 5 minutes before serving to get the best taste.
- In two plates divide papri, chickpeas, onion, tomato, potato ad green chillies for each serving. This recipe will make two servings.
- Now in the serving plate, first lay a layer of papri, some onion, tomato, chick peas and potato. Drizzle some of each sauce. Add remaining onion, potato and tomato and then another drizzle of each sauce. Drizzle some tamarind sauce and sprinkle some sev or nimko and serve.*Please make sure the sauces and the potatoes are chilled.
One of my favo starter….. You can make it on your pizza and pasta party as an appetizer or as finger food on your weekend parties…….. it goes great with everythin and believe me your guests will love it ……
- 250 gms cream cheese ( a little bit colder than room temperature)
- 250 gms finely grated cheddar cheese
- 2 – 4 fresh jalapenos (deseeded and chopped) (if using marinated or preserved jalapenos, keep them out in a strainer for about 1 hr before chopping and adding to your mix)
- 1 cup flour seasoned with some dried chives
- 2 beaten eggs
- Canola oil for deep frying
- 1 cup bread crumbs seasoned with some chicken salt
-With a spatula/ fork or masher cream the cream cheese.
-Mix cream cheese & cheddar cheese with diced jalapeno.
-Roll small spoonfuls of the mixture into balls and dredge in flour, then dip in either lightly beaten egg. Roll in bread crumbs and fry in oil until golden brown.
-Take them out and serve.
A flavorful snack dish, originally from Hong Kong but mostly referred as Chinese finger food. Do try this and impress your guests ….
- 200gms peeled, deveined prawns (raw)
- 1 tbspn corn flour
- Some salt
- Some paprika
- Some black pepper
- Some cracked chilli
- Some chopped Thai chilllies
- 2 tbspns parsley/ coriander
- 1 tspn sesame oil/ any other oil
- 1 tspn vinegar
- 3 white bread slices (without sides, cut into 4 triangles each)
- Oil for frying
-Chop off shrimp tails and dispose them off.
-Dice the prawns until it is almost a paste. Add all other ingredients except bread and mix well.
-Spread the shrimp paste of toasts.
-In a 3 quart pan, fill the pan up to 1/3 full with vegetable oil. Remember, when you are frying, you must not fill the pan more than half; otherwise, the oil will overflow during frying and trust me, that’s a very bad thing to have.
-The temperature is the key when frying. Using a candy thermometer, check to make sure the oil is heated up to 300 F. If you fry the toasts with oil that’s hotter than this, then they will burn. If you fry with oil that’s colder, then the toasts will be too greasy as they will soak up too much oil during frying.
-When the oil reaches 300 F, drop in the toasts. Try not to be greedy and fry only a few toasts at a time so they have room to “swim” around in the oil.
-Fry each toast for one minute or until golden brown.
-Take them out and serve hot with tartar sauce.
This will make 12 shrimp toasts.
This how to make healthy chicken nuggets, the Ayesha’s Kitchen Way ….
- 2 large chicken breasts (skinless and boneless)
- Some salt and pepper for seasoning
- 2 eggs
- 1 cup flour
- 1 ½ cups bread crumbs (fine)
- Oil for shallow frying
-Cut chicken breasts in chunks and process them in chopper.
-Add seasoning and give it another chop.
-Now in a bowl whisk two eggs. Season the breadcrumbs with some salt and pepper if you want to.
-Now take very little amount of minced chicken and shape it into a bowl. Roll it into flour, dip it into egg and then roll it into bread crumbs and shape it like a nugget.
-Do the same with rest of the meat. This will make approximately 16 – 20 nuggets.
-Now heat some oil in a frying pan and fry them for approximately one minute per side or until they are golden brown.
-Serve hot with chilli garlic sauce, tomato ketchup or any other dip of your choice.
-You can store it covered in the freezer. Make sure you spray or glaze the storage box with some oil and then freeze.
-Do not microwave/defrost them before frying.
Fruit chaat is the most common way to consume fruits in the month of Ramadan in Pakistan. Nearly, everyone in Pakistan, make this fruit salad to give their bodies energy, vitamins and nutrients, moreover its very refreshing and if you are on diet or you want to lose weight, then this is the best thing you can have because it is filling and full fills all the healthy requirements of your body ….
- 1 banana (sliced)
- 1 apple with skin (sliced)
- 1 pear with skin (sliced)
- 5-6 grapes cut in half
- 4 dates (firm, sliced)
- 1 mandarin/ orange (squeezed)
- Some salt and black pepper
- A pinch of roasted powdered cumin
- 1 strawberry sliced
- ½ kiwi fruit sliced
- ½ cup sliced pineapple
- ½ cup diced guava (Optional)
- 2 tbspns boiled chickpeas
-Combine all the ingredients in a deep mixing bowl and mix.
-Take it out in a serving bowl.
-Decorate it with some fruit slices and serve chilled in Iftar or as a desert.
-You can use several other fruits like melon, pomegranate, Feijoas etc.
Fish Pakora is another wonderful recipe of Pakistan which is popular in home cooking during the Month of Ramadan. This pakora is not available on streets and stalls, people make them at home or some posh restaurants have them on their menu card. If you want to enjoy the best taste of Fish pakora, make it at home with fresh fish and fresh herbs and spices and I am sure you are going to love this recipe …..
- ½ kg fish (Diced)(Rohu/snapper/hoki/sole)
- 1 ½ cup besan (gram flour)
- 2 tbspns lemon juice
- Salt to taste
- 1 tspn red chilli powder
- ½ tspn cracked black pepper
- 1 tbspns chopped mint leaves
- 2 tbspns chopped coriander
- 1 green chilli chopped
- 1 tspn cracked dry coriander
- 1 tspn cumin seeds
- 1 tspn baking powder
- Oil for deep frying
- Some water for smooth batter ( ½ to ¾ cup)
-In a mixing bowl combine all the dry ingredients (besan and baking powder) and spices and mix well.
-Gradually add water and make a smooth, lump free batter. Now the consistency of the batter should not be runny like water or thick like dough. Make it in between, something which is easy to handle.
-Now stir in chopped herbs and chilllies.
-Add fish chunks in this mixture and keep aside for 20 minutes.
-Heat oil to 190 degrees Celsius and put each chunk separately in hot oil for frying. Make sure your fish chunks do not overlap each other.
-When they look brown and cooked take them out on an absorbent paper and serve hot with tartar sauce and lemon wedges.