As the party season is round the corner we all want to serve some unique starters to our guests. AAW brings to you some exclusive, quick and yummylicious recipes by anchor, chef consultant and food columnist Saransh Goila( India’s Youngest Celebrity Chef). Try them and enjoy the compliments:
Achari Chicken Canape
Ingredients
Chicken Breasts – 250 g
Achari Masala – 30g
Hung Curd – 100g
Sprouts (Not mix only single budded ones) – 20 gms
Lettuce (Ice Berg) – 1 Nos.
Butter – 50 gms.
Peeled Garlic – 30 gms
Bread buns – 6 nos.
Mustard Oil – 2 tablespoons
Method
1) Heat Mustard Oil on a high flame & add achari masala to it. Cook the masala nicely. Take it off heat and let it cool down for 10 minutes.
2) Add hung curd to this masala.
3) Cut chicken into shreds & marinade it with the achari curd for 2 hours.
4) Shred the lettuce & store it in chilled water.
5) Now cook the marinated chicken on medium flame for 10 mins. Keep it aside.
6) Add chopped garlic to softened butter. Now spread this butter on buns, that have been sliced in half.
7) Toast these buns on a non stick pan.
8) Assemble the canapé. Take the toasted garlic bread. Place a lettuce leave on it. Add the achari chicken on top.
9) Garnish with sprouts & serve.
Pomegranate Puri
This is a healthier twist to the regular PaniPuri)
Ingredients
PaniPuri Shells – 10
Black grapes (halves) – 1 cup
Apple (chopped) – 1 cup
Pomegranate kernels – 1 cup
Grapes (halved) – 1 cup
Soya Sticks (namkeen) – 50 gms
Hung Curd – 1 cup
Green chutney – 20 gms
Fresh Pomegranate juice – 2 cups
Jaljeera powder – 2 tablespoons
Lemon Juice – 2 tbps
Chaat masala – 1 tbsp
Mint leaves – 10 nos.
Method
Make a chaat mixture by mixing grapes, pomegranate, apples, hung curd, chutney’s, chaat masala, jeera powder, mint leaves, lemon juice, salt.
Mix Pomegranate juice and jaljeera powder and left over mint together.
Fill the panipuri with the chaat mixture. Top with soya chakli’s. Now fill it with pomegranate jaljeera drink and have a mouthful.
Coconut
Ingredients
Paneer /Fresh Chenna – 300 gms
Bounty Chocolate or any chocolate with coconut filling – 4 Pcs.
Grated Coconut – 50 g
Castor Sugar – 75 g
Saffron – 2 to 3 strands
Sugar Coated Anise (Different colors) or Sugar Coated Nibs – 20 gms.
Banana Leaf – 3 Nos. (12 inch squares)
Milk – 30 ml
Rose Essence – Few drops
Method
1. Grate & mash the paneer / chenna nicely. Now add 15 ml of warm milk (diluted with few saffron strands), rose essence, castor sugar, grated coconut & mash again, till sugar dissolves in paneer.
2. Chop the Bounty/Chocolates with coconut filling in 1/2 inch pieces.
3. Now place 100 gm mashed Paneer in center of a banana leaf. Place the desired no. of chopped chocolate pieces at equal distances on top of this paneer & gently thumb press them in the paneer. Wrap the leaf tightly from both ends & then basically fold it like a handkerchief. Tie it with a thread to avoid any loose ends.
4. Steam these Banana leaf parcels (called Patrani) for approximately 10 minutes or else cook these leaf parcels in a pan with some coconut oil for 7 minutes.
5. Unpack the Patrani/Parcels once steamed. Garnish the dish with sugar coated anise & top with left over warm saffron milk. Serve Warm.
Makes: 3 parcels
