Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts

Saturday, January 14, 2012

Shrimp Coconut Soup


You can't see the shrimp in this picture, but it's in there. This soup is my ultimate comfort food on gloomy days.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.   


Prep: Peel and de-vein the shrimp.  Save the shells for the stock. While the stock is being made, refrigerate the shrimp to be used in the soup.  Once the stock is done, proceed with making the soup.  

Shrimp Stock: Place shrimp shells, onions, carrots, green chilies, ginger, curry leaves, water and salt in a medium stock-pot.  Bring it to a boil over medium high heat.  Reduce heat and simmer for 25 - 30 minutes.  

Strain the stock into a bowl using a mesh strainer.  

Shrimp Soup: Heat oil in a medium saucepan over medium high heat.  When the oil is hot, add cumin seeds.  Once the cumin seeds sizzle, add curry leaves.  When the curry leaves are crisp, add onion paste and green chilies.   Fry the onion paste until light golden, while stirring constantly.  

Add ginger, coriander powder, turmeric and salt and fry for 2 minutes.  Add pureed tomatoes and cook for another 5 minutes or until sauce is thick.



  Add shrimp and cook until the shrimp turns pink. 
 

Stir in the shrimp stock, coconut milk and bring it to a boil. Reduce heat to medium and simmer for 5 - 10 minutes and stir in lime juice.  



Season to taste.  Garnish soup with green onions and cilantro. 


For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.    

Saturday, May 7, 2011

Carrot Salad


This refreshing salad is popularly known as cachumbar in the state of Maharastra. It is a feast to the eyes as well as to the palate.

Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.

Ingredients
  • 1/3 cup mung dal
  • 2 cups grated carrots
  • 1/3 cup coarsely grated fresh coconut
  • 1/3 cup grated raw mango (optional)
  • 2 tablespoons oil
  • 2 dry whole red chilies such as chile de arbol
  • 1 teaspoon black mustard seeds
  • 1-2 tablespoons lime juice
  • 1 teaspoon salt or to taste
  • 1/2 cup cilantro leaves
Soak dal in 2 cups of boiling water for 3 hours, and then drain.


Note: While the mung dal is soaking, grate all the other ingredients for the salad.

Combine dal, carrots, coconut and mango (if you are using it) in a salad bowl.

Note: Frozen coarsely grated fresh coconut can be bought in the freezer section of an Indian supermarket.

Heat oil in a small saucepan over medium heat. When the oil is hot add chilies. When the chilies start turn  dark, add mustard seeds and cover until the spluttering subsides. Remove from the heat and pour it over the carrot mixture along with lime juice and salt.


Gently toss to combine. Season to taste. Garnish with cilantro leaves.


Note: If you are using a raw mango, you can adjust the amount of lime juice depending on the sourness of the mango.

If you need more guidance with this recipe, check out the step by step video made by Komali Nunna.



For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog. 

Saturday, April 23, 2011

Chicken Tikka

This is a crowd-pleasing appetizer to serve at parties. If you are feeling ambitious, you can take it one step further to make chicken tikka masala, the curry version of this recipe.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.    


Cut chicken into 2-inch cubes. 

Notes
  • Cut off as much fat as possible.
  • If you are going on to make chicken tikka masala, cut the pieces into smaller cubes so that they will cook faster on the stove.
Alternative: Use chicken thighs instead of chicken breasts. This will result in more tender chicken pieces. 

Mix lime juice, salt, cayenne, strained yogurt, cream, ginger garlic paste, garam masala powder, paprika, and food coloring for the marinade.
Add chicken cubes to the marinade and mix thoroughly to make sure all the pieces are coated completely.
Cover with plastic wrap or transfer to a sealed tupperware container and marinate in the refrigerator for 4-12 hours.


Note: If you are using bamboo skewers, make sure to soak them in water for 1/2 an hour.


Preheat oven to 375 F. Thread chicken pieces onto the skewers. Place them on a baking sheet lined with a metal rack.
Transfer them to the oven and roast for 20-25 minutes. As soon as you remove pieces from the oven, baste them with ghee.
Serve with lime wedges.


For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog. 
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