.jpg)
APPETIZERS are bite sized dishes served prior to the main course in a
three course meal comprising of ( Appetizers, Main Course and Desserts).
While deciding on designing an appetizer the chef basically chooses
ingredients and works up a dish which will Whet the Appetite or in other
words stimulate your gut and get your taste buds ready for the Main
Course. Basically APPETIZERS set the tone for the meal, by keeping the
mind and belly of the diners occupied while they wait for the
scrumptious main course to appear on the table, which is meant to
satiate their hunger to the fullest.
Food historians have attributed the
ancient Romans and Greeks with the nemesis of appetizers. This was
concluded after pictures of ancient Romans and Greeks lounging with
trays of fresh fruit, olive, cheese etc. appeared, depicted in ancient
transcripts. Food historians also believe that all through history those
who had the means to secure large quantities of food and to entertain,
it was their way of enjoying with their friends, enhancing their
conversation experiences by stretching the meal time. The meal time
would be stretched by serving a variety of successive courses, beginning
with appetizers, which were generally savoury bites and would get the
appetite ready for the generous portions which would follow soon.
During the Renaissance (14th-17th century), APPETIZERS were much in vouge. The reason being strong recommendations from physicians, who believed eating small morsels of salty meats right at the beginning of a meal would prepare the digestive system for the main course and ensure proper digestion.Virtually all cultures have indulged in pre-prandial morsels designed to whet the appetite.
REFERENCE:
RED KIDNEY BEANS/RAJMA SAVOURY POPS WITH TZATZIKI DIP :
What if you can dish out a nutrition loaded appetizer which can entice your kids and your friends too. An appetizer which will turn everyone into a kid with excitement as soon as it makes an appearance on the table. These bite sized balls will explode with yumminess the moment you pop them into your mouth. Made with red kidney beans which make it very healthy and topped with an outer layer of crunchy oats, a hint of little spice and little tang, this appetizer will never fail to win hearts. What's more it scores high on your heart and health meter.
RED KIDNEY BEANS/RAJMA SAVOURY POPS RECIPE :
YIELDS : 10-12 BITE SIZED POPS
CUISINE : INDIAN
TYPE : APPETIZER
TIME : 30 MINUTES PREPARATION + 30 MINUTES COOKING + OVERNIGHT SOAKING OF THE RED KIDNEY BEANS
INGREDIENTS :
1) 75 Gms (1/2 Cup ) Red Kidney Beans / Rajma soaked overnight.
2) 3 Medium sized Potatoes
3) 1Tsp Ginger paste
4) 2 Tsp Garlic paste
5) 2 Tbsp spring onions finely chopped
6) 2 Tbsp of fresh coriander and mint leaves finely chopped
7) 2 Tsp of roasted and ground cumin, coriander and red chilli powder
8) 1/2 Tsp Amchoor Powder
9) 2 Tbsp Whole Wheat Flour
10) 1 Cup of Rolled uncooked Oats ( 90 gms )
11) 2 Tbsp Oil
12) Salt to taste
GET COOKING WITH ME IN EASY STEPS :
STEP 1:
Wash the red kidney beans thoroughly and soak them covered with enough water overnight. Next day Drain the water out, give it a fresh wash and boil the Red Kidney Beans in a pressure cooker covered with enough water till completely cooked. Once you can smash a bean in between your two fingers, you know that it's done. It will take a little longer to cook than your regular pulses and vegetables. Drain the remaining water by straining through a strainer. Transfer to a bowl. Now using a masher mash the cooked kidney beans. Keep aside.
Separately in a pressure cooker cook the potatoes until soft and mashable. This should take about 5 -7 minutes that is 3 to 5 whistles max. Once done, fork them out of the pressure cooker into a bowl, cool and then Peel the skins off, with a masher mash the potatoes nicely and keep aside.
Chop the spring onions, fresh coriander, mint finely. Keep aside.
STEP 2:
In a non - stick pan add 1/2 Tbsp oil. Add in the ginger and garlic paste and sautée till aromatic. Remove from flame, cool and keep aside. Also in a blender powder about two tablespoon of plain or masala oats and keep aside.
In a large mixing bowl put in the mashed red kidney beans and potatoes, chopped spring onions, fresh coriander and mint leaves, amchoor powder, roasted ground cumin, coriander, red chilli powder, the sautéed ginger garlic paste and salt to taste. Now mix them all well using your hand or a large spoon. Combine the mixture and bring it together to form a dough. If there is too much moisture in your dough then grind a handful of rolled uncooked oats in a food processor and add it to the dough. Incorporate the powdered oats into the Dough and see the moisture will be absorbed leaving the dough just right. If you are using masala oats, take care while seasoning with salt as the masala oats already has salt in it.
STEP 3 :
Now divide the dough into 8-10 equal portions. Take one piece of the dough and shape it like a ball by rolling it in between your palms. Keep on plate. Repeat this with the rest of the dough and assemble the balls on the same plate.
In a dish take 2 Tbsp of Whole Wheat Flour. Add water to this slowly and create a lump free batter of runny consistency. In another dish form a bed with the remaining oats.
Now take a ball one at a time, roll in the whole wheat flour batter and then the bed of oats. the balls will be coated totally with the oats. Keep on a plate. Repeat the process with all the other balls.
Next in a paniyaram pan place the balls in the cavities of the pan and pour in little oil into each cavity, enough to turn each ball into golden. Keep turning the balls from side to side so that they do not burn but cook properly into a nice golden colour. There is no need to cook for a long time as the balls are already cooked from within.
Plate the Rajma pops and insert a tooth pick into each, so that your guests can easily pick up this sizzling pop of yumminess. Serve with a Chutney, Dip, Sauce of choice. I am serving it with Tzatziki
*******************************************************************************************************************************
CHECK LIST :In a dish take 2 Tbsp of Whole Wheat Flour. Add water to this slowly and create a lump free batter of runny consistency. In another dish form a bed with the remaining oats.
Now take a ball one at a time, roll in the whole wheat flour batter and then the bed of oats. the balls will be coated totally with the oats. Keep on a plate. Repeat the process with all the other balls.
Next in a paniyaram pan place the balls in the cavities of the pan and pour in little oil into each cavity, enough to turn each ball into golden. Keep turning the balls from side to side so that they do not burn but cook properly into a nice golden colour. There is no need to cook for a long time as the balls are already cooked from within.
Plate the Rajma pops and insert a tooth pick into each, so that your guests can easily pick up this sizzling pop of yumminess. Serve with a Chutney, Dip, Sauce of choice. I am serving it with Tzatziki
*******************************************************************************************************************************
1) Red Kidney Beans/ Rajma, 2) Potatoes, 3) Ginger paste, 4) Garlic Paste, 5) Spring Onions, 6) Mint leaves, 7) Coriander leaves , 8) Roasted Ground Cumin, Coriander and Red Chilli Powder, 9) Whole Wheat Flour, 10) Rolled Oats, 11) Oil, 12) Salt, 13) Amchoor Powder
*****************************************************************************************************************************
RED KIDNEY BEANS/RAJMA SAVOURY POPS RECIPE :
YIELDS : 10-12 BITE SIZED POPS
CUISINE : INDIAN
TYPE : APPETIZER
TIME : 30 MINUTES PREPARATION + 30 MINUTES COOKING + OVERNIGHT SOAKING OF THE RED KIDNEY BEANS
INGREDIENTS :
1) 75 Gms (1/2 Cup ) Red Kidney Beans / Rajma soaked overnight.
2) 3 Medium sized Potatoes
3) 1Tsp Ginger paste
4) 2 Tsp Garlic paste
5) 2 Tbsp spring onions finely chopped
6) 2 Tbsp of fresh coriander and mint leaves finely chopped
7) 2 Tsp of roasted and ground cumin, coriander and red chilli powder
8) 1/2 Tsp Amchoor Powder
9) 2 Tbsp Whole Wheat Flour
10) 1 Cup of Rolled uncooked Oats ( 90 gms )
11) 2 Tbsp Oil
12) Salt to taste
THIS HOW YOU DO IT:
1) Soak the red kidney beans/rajma overnight covered with water. In the morning drain the water, wash and pressure cook the red kidney beans covered with water till soft. Mash the cooked beans with a masher and keep aside ready to use.
2) Boil the potatoes, peel and mash them and keep aside.
3) Chop the spring onions, fresh coriander, mint finely. Keep aside.
THIS HOW YOU DO IT:
1) Soak the red kidney beans/rajma overnight covered with water. In the morning drain the water, wash and pressure cook the red kidney beans covered with water till soft. Mash the cooked beans with a masher and keep aside ready to use.
2) Boil the potatoes, peel and mash them and keep aside.
3) Chop the spring onions, fresh coriander, mint finely. Keep aside.
4) Saute the onion and garlic paste to remove the raw smell and keep aside. Also grind the oats.
5) In a mixing bowl add the mashed red kidney beans and potatoes, chopped spring onions, fresh coriander and mint leaves, amchoor powder, roasted ground cumin, coriander, red chilli powder, the sautéed ginger garlic paste and salt to taste. Mix and form a soft dough.
6) Divide the dough into 8-10 equal portions. Take one piece of the dough and shape it like a ball. Repeat this with the rest of the dough.
7) In a dish take Whole Wheat Flour. Add water and create a lump free batter of runny consistency. In another dish form a bed with the remaining oats.
8) Take a ball one at a time, roll in the whole wheat flour batter and then the bed of oats. Repeat the process with all the other balls.
9) In a paniyaram pan place the balls in the cavities of the pan, pour in little oil into each cavity, cook each ball on all sides till golden.
10) Plate the Rajma pops and insert a tooth pick into each. Serve with a Chutney, Dip, Sauce of choice.
***********************************************************************************************************************************************************
TZATZIKI DIP:
Tzatziki dip/sauce is a refreshing, cooling dip/sauce from Greece. Comprising mainly of yogurt and cucumber, Tzatziki has a strong similarity with the Indian Cucumber Raita. The Greeks normally serve Tzatziki with grilled meat or simply as a dip. Traditionally yogurt made from sheep's or goats milk was used in preparing the sauce. FOR RECIPE CLICK HERE OR ON THE HEADING.
No comments:
Post a Comment