lunaticsinge.com - Indian Cuisine Appetizers

Chile Cheese Toast - (Serves 4)

Ingredients:

4 to 5 slices white bread

Butter, room temperature

1 1/2 teaspoons vegetable oil

2 tablespoons red onion, finely chopped (optional)

1garlic clove, grated

1/2 cup grated Cheddar cheese, (or any melting cheese)

1 green chile, finely chopped

1 tablespoon bell pepper, finally chopped (optional)

1 tablespoon cilantro leaves, finely chopped

Kosher salt

Olive oil

1. Butter the bread slices on both sides and lightly toast on a skillet, or in the oven.

2. In a skillet, heat the oil over medium-high heat. Add the onion (if using) and garlic, stirring frequently for 1 minute to take away the rawness. Transfer to a bowl and add the cheese, chile, bell pepper (if using), cilantro, and salt. Drizzle a little olive oil into the mixture to make it spreadable.

3. Spread this mixture onto the toast. Arrange on a baking tray and broil the toast in the oven for 3 to 4 minutes, or until the cheese has melted.

4. Serve hot with tomato ketchup.

Potato Mash with Red Fried Chiles - (Serves 2)

Ingredients:

1 tablespoon vegetable oil

6 dried red chiles

1 small red onion, thinly sliced

1 cup potatoes, boil, peeled, & mashed

Kosher salt

1 tablespoon cilantro leaves, chopped (optional)

1. In a frying pan or saucepan, heat the oil on medium heat until it's shimmering. Reduce the heat to low and fry the dried chiles until they turn a deeper brown. Keep turning them frequently to prevent blackening, as they take very little time to go from red to brown. Remove, drain, and cool. When cool, break the chiles into smaller bits.

2. In the same oil, fry the onion slices until almost crisp. Remove, drain, and cool.

3. In a large bowl, mix the mashed potatoes, fried red chile bits, and onion. Season with salt and garnish with cilantro (if using).

Andhra Egg Pepper Fry - (Serves 4)

Ingredients:

2 to 3 tablespoons rice flour

2 teaspoons Ginger-Garlic Paste

1teaspoon red chile powder or flakes

2 teaspoons ground black pepper

1/4 teaspoon turmeric powder

1 sprig (about 10 to 12) curry leaves, torn into small pieces (optional)

Kosher salt

Water, for mixing

4 eggs, hardboiled, peeled, & halved lengthwise

2 to 3 tablespoons vegetable oil

1. In a bowl, mix together the rice flour, ginger-garlic paste, chile powder, pepper, turmeric, curry leaves (if using), and salt. Add a few drops of water to form a paste. Rub this mixture over the hardboiled eggs, adding a little extra to the cut sides.

2. In a skillet, heat the oil over medium-low heat. Place the eggs in the hot oil with the cut side down. Fry until evenly golden brown and flip to brown the rounded side.

3. Remove and place on a plate lined with paper towels to remove excess oil. Serve the eggs hot with any sliced bread or on their own

Shrimp Patties - (Serves 4)

Ingredients:

1 lb. medium shrimp, shelled & deveined

1/2 teaspoon turmeric powder

2 teaspoons ground black pepper

2 teaspoons Coriander-Cumin Spice Blend

1/2 teaspoon red chili powder

1 tablespoon cilantro leaves, chopped

1small green chile, finely chopped

1medium potato, peeled, boiled, & mashed

1 slice read, dipped in water & squeezed dry

Kosher salt

1 tablespoon Worcestershire Sauce

1 teaspoon palm vinegar, coconut vinegar, or white vinegar

1 egg, beaten

2 tablespoons vegetable oil

1. Place the shrimp in a food processor and pulse until finely chopped, about 10 short pulses, or chopped finely by hand. Transfer to a large bowl.

2. Add the turmeric, pepper, coriander-cumin blend, chili powder, cilantro, chile, potato, bread, salt, Worcestershire sauce, vinegar, and egg. Mix well. Refrigerate and allow the mixture to rest for about 10 minutes.

3. In a heavy-bottomed nonstick skillet, heat the oil over high heat until it's shimmering. Lower the heat to medium-low.

4. Wet your hands with some water so the mix doesn't stick. Using a tablespoon, scoop out the shrimp mixture into your palm and shape the spoonfuls into rounds. Lower the rounds gently into the hot oil, standing a little away from the pan. Fry until golden brown on both sides, about 5 minutes total, flipping once or twice to create even browning. Transfer to a paper towel-lined plate to drain. Repeat until all the patties are cooked.

Stuffed Potato Cakes - (Serves 4)

Stuffing Ingredients:

1 cup ground beef or lamb

2 teaspoons Ginger-Garlic Paste

1 1/2 tablespoons vegetable oil

1/2 cup red onion, finely chopped

2 tablespoons tomato puree

1 tablespoon Roasted Cumin Powder

1 teaspoon turmeric powder

1/2 tablespoon red chili powder

1/2 teaspoon ground black powder

1/2 tablespoon malt vinegar

1 teaspoon sugar

Kosher salt

1 tablespoon cilantro leaves, chopped

1/4 cup water

Potato Cakes Ingredients:

2 cups cooked mashed potatoes

2 eggs, beaten

1 cup fine breadcrumbs

4 tablespoons vegetable oil

To Make the Stuffing:

1. In a large bowl, mix the ground meat and ginger-garlic paste. Set aside.

2. In a medium saucepan, heat the oil over medium heat until it's shimmering. Add the chopped onion and cook, stirring occasionally, until it is lightly softened, about 2 minutes. Add the tomato puree and cook stirring frequently, until it is reduced and the oil comes up to the surface, about 3 minutes.

3. Add the cumin powder, turmeric, chili powder, and pepper. Cook stirring constantly, until fragrant, about 1 minute. Add the vinegar and stir to incorporate.

4. Add the sugar, salt, and meat. Cook until the meat is coated in the spice mixture and cooked through, and oil rises to the surface, about 8 minutes. Add the cilantro and water. Cover and cook for 10 minutes. Remove the cover and continue cooking until all the water is completely evaporated. Season with salt, then cool.

To Make the Potato Cakes:

1. Shape the potatoes into rounds about 2 1/2-inches in diameter and 1/2-inch thick.

2. Put one round in the palm of your hand and make a shallow indentation in the center. Add 1 tablespoon of the meat filling. Gently fold the sides of the potato round over the filling until it is completely covered. Gently flatten into a disk. Repeat with the remaining potatoes and filling.

3. Dip each potato cake into the egg and dredge in breadcrumbs, then transfer to a clean large plate. Heat the oil in a medium nonstick skillet over medium heat until it's shimmering. Gently slide the potato cakes into the oil and fry on both sides until lightly golden brown, about 1 minute on each side. Drain on absorbent kitchen towels and serve with any chutney or sauce of your choice.