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7 September, 2011

Hot Stuffed Buns

Hot Stuffed Buns
Comments : 1 Posted in : Baker's corner, Beef items, Kids learn to cook, Savouries/Starters/Appetizers on by : superchef
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Hot stuffed buns reminds me of the English nursery rhyme “Hot cross buns” Hot stuffed buns! Hot stuffed buns! One a penny two a penny – Hot stuffed buns If you have no daughters, give them to your sons One a penny two a penny – Hot stuffed buns! Our adorable sons love them!!!!  
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26 August, 2011

Sibi’s Gold Coin

Sibi’s Gold Coin
Posted in : Indo - Chinese Cuisine, Savouries/Starters/Appetizers on by : superchef
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Have you ever wondered a chef making gold coins? These gold coins are edible unlike the expensive ones created by a goldsmith. At this point in time, when the gold price is skyrocketing, make these gold coins at home and stay happy!   Preparation Time : 30 minutes Cooking Time : 10 minutes Servings :
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21 August, 2011

Turkey Pathiri/ Turkish Pathil

Turkey Pathiri/ Turkish Pathil
Comments : 4 Posted in : Malabar cuisine, Savouries/Starters/Appetizers on by : superchef
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Presenting to you another traditional Malabar snack- Turkey pathiri or Turkish Pathil.Why did the Malabaris name it Turkey pathiri- is it the bird Turkey or the country Turkey been referred to? Some folks call it Kumbala Pathil resembling wintermelon. This delicacy is stuffed fried puris within another stuffed fried puri. You can make as many
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14 June, 2011

Tapioca Tarts/Kappa Tarts/Yuca Tarts

Tapioca Tarts/Kappa Tarts/Yuca Tarts
Posted in : Savouries/Starters/Appetizers, Seafood Items on by : superchef
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An urban legend from Kerala claims that the English word tapioca derives from the Malayalam word combination, “thappiyokka” . The story behind the legend claims that a European, while in Kerala, once came across a native crouching on the ground, digging under a rather thin and tall plant. Tapioca is 100 % starch, protein free
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18 May, 2011

Honey Glazed Shrimps

Honey Glazed Shrimps
Posted in : Savouries/Starters/Appetizers, Seafood Items on by : superchef
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This is a simple and easy recipe which is great as an appetizer. It’s sure to please your guests and most importantly kids are going to love them. Recipe source from vanitha magazine.   Ingredients 1.Shrimps – 250 gms 2.Lemon juice – 1 tbsp 3.All purpose flour– 1 tbsp 4.Cornflour – 1 tbsp 5.Egg white
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7 May, 2011

Shrimp Tempuras/Prawn Pakoras

Shrimp Tempuras/Prawn Pakoras
Posted in : Savouries/Starters/Appetizers, Seafood Items on by : superchef
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Thinking of something new to show off at the next potluck  party?  Try out these Shrimp Tempuras/Prawn Pakoras. Ingredients 1. Cooked prawns – ½ cup Chopped onions -¼ cup Chopped green chillies -1 tbsp Chopped ginger- ½ tsp 2. Water – 1 cup 3. Vegetable ghee -1 tbsp Salt – to taste 4. Flour –
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6 May, 2011

Cajun Chicken Bites

Cajun Chicken Bites
Posted in : Chicken items, Savouries/Starters/Appetizers on by : superchef
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Try placing a bowl of french fries or chips or a packet of cheetos infront of your little munchkins, you don’t need to say or do anything… the plate will be empty just in  few minutes… with a naughty smile .I am pretty sure Cajun Chicken Bites can substitute most of the junk food. Ingredients
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15 March, 2011

Kerala Chicken Cutlets

Kerala Chicken Cutlets
Comments : 3 Posted in : Malabar cuisine, Savouries/Starters/Appetizers on by : superchef
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I started making cutlets in the early days of experimental cooking after marriage. I  had lots of  fun in shaping and frying them well.Alternatively, cookie cutters can be used to make cutlets of desired shape.  But getting the texture correct and not having them fall apart while frying took a lot of experience. Ingredients Black
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5 March, 2011

Bird’s Nest

Bird’s Nest
Posted in : Savouries/Starters/Appetizers on by : superchef
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Bird’s nest is one of my  favorite appetizers. I don’t need any special occasions to make this; it’s often served as an appetizer or as an entree for dinner. The final touch differentiates it from the ordinary cutlets. I got this idea  from cookery show that is broadcasted on Asianet. Ingredients: Onion finely chopped- 3
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