Tuesday, April 23, 2024
ADVT 
Appetisers

Cocktail Kebab

Sadhna Grover, 08 Apr, 2016 11:17 AM

    Ingredients

    For Spinach Balls:

    • 1 packet of frozen spinach or fresh green spinach (400 g)

    • 3 tbsps chickpea flour

    • Salt and red pepper to taste

    • 1 tsp coriander powder

    • 1 tbsp oil for glazing the balls and some oil for frying the balls

    For Beetroot Balls:

    • 2 big beetroots (400 g)

    • 4 heaped tbsps chickpea flour

    • Salt and black pepper to taste

    • 1 tsp dhaniya powder (coriander powder)

    • 1 tbsp oil for glazing and more oil for frying.

    For Assembling:

    • 1 box of bocconcini/mozzarella cheese balls/ paneer squares

    • 3 tbsps yoghurt or sour cream

    • Salt and dried mint/or any other herb

    • Few toothpicks/small-sized skewer

    • Spinach balls and beetroot balls

     

    Preparation

    For Spinach Balls:

    • Thaw the frozen spinach and remove all the water, then slice it again to make sure there is no whole leaf of spinach left. If you are using fresh spinach, blanch for five minutes, when cold squeeze all the water and chop the leaves.

    • Dry roast the chickpea flour in a fry pan on low heat. Once it changes colour to a few shades darker, remove from gas and leave it to cool.

    • When cool, add chickpea flour into spinach with little salt, pepper and coriander powder. Make small balls, using oil to glaze your palms.

    • Fry them on medium heat. Once they turn into light greenish golden brown colour, take them out and drain on a kitchen towel.

    For Beetroot Balls:

    • Wash and cook beetroot in a microwave for six to eight minutes, till they are soft and cooked well.

    • When cold, peel and mash further with a potato masher or in a food processor.

    • Dry roast chickpea flour on medium heat in a fry pan, till it is light brown; when cold, mix with mashed beetroot.

    • Add salt and pepper, mix well and make small balls with little oil glazing your palms.

    • Fry on a medium heat till it changes colour to a few shades darker.

    For Assembling:

    • Marinate bocconcini/paneer in sour cream/yoghurt with salt and herb for two hours.

    • Heat spinach and beetroot balls in an oven before serving and arranging on the skewer.

    • On a tooth pick or skewer arrange one bocconcini, then one ball of spinach and then one ball of beetroot.

    • Serve hot with any sauce or chutney of your taste.

    Pic: madhumadhavan.com

    MORE Appetisers ARTICLES

    Crazy about street food? Try thattu dosha, omplate

    Crazy about street food? Try thattu dosha, omplate
    Ever heard of combining a dosa and an omlette? Welcome to the steaming hot thattu dosha and omplate, the latest fad in Kerala street food. And, it's a complete meal - for all of Rs.25!

    Crazy about street food? Try thattu dosha, omplate

    Cook up quick, fun corn flakes meals

    Cook up quick, fun corn flakes meals
    Are you bored of eating or serving the mundane corn flakes and milk breakfast? Or do your children run away at the sight of corn flakes? It's time to be innovative!

    Cook up quick, fun corn flakes meals

    How To Make Sandwiches Healthier

    How To Make Sandwiches Healthier
    By making small changes you can really make a difference to your heart health so why not start with your sandwich filler?

    How To Make Sandwiches Healthier

    Perfect summer dips to pamper taste buds

    Perfect summer dips to pamper taste buds
    Snacks, wraps, fajita or even simple chips combined with delicious dips are ideal for get togethers. What is important is to whip the dip right and choose the right colours to make it irresistible.

    Perfect summer dips to pamper taste buds

    Beetroot Chutney by Manju Malhi

    Beetroot Chutney by Manju Malhi
    Beetroot chutney by Manju Malhi

    Beetroot Chutney by Manju Malhi

    Bruschetta by Manju Malhi

    Bruschetta by Manju Malhi
    Bruschetta by Manju Malhi

    Bruschetta by Manju Malhi