Fish Chop

What can I say about this appetizer that isn't too dramatic? It's delicious, flavorful and I could eat it forever.

It's essentially a bread-crumb coated appetizer that is crisp and crunchy on the outside and contains a soft potato and fish filling on the inside. Think of fish sticks, but better!

I kid you not that I end up eating 5-6 of these at a party in lieu of dinner. It's that good.

Ingredients

Tilapia Fillet; 4 pieces

Turmeric

8 small red potatoes

1 tablespoon Lemon juice

1 large onion, chopped

5 cloves garlic, grated

Half-inch ginger, grated

3-4 green chilies, chopped

1/2 teaspoon ground black pepper

1 teaspoon garam masala

3-4 mint leaves, chopped

1/4 cup coriander leaves; chopped

Salt, to taste

Bread Crumbs

Flour

Water

Directions

1. Boil red potatoes. Once boiled, remove the skin and mash the potatoes.

2. Wash the fish. Marinate with salt, turmeric, half tablespoon of lemon juice and black pepper for 10 minutes.

3. Fry the fish with a little oil until cooked (golden brown). After cooked, mash the fish fillet.

4. In a separate skillet, put some oil. Once the oil is hot, add the chopped onion and green chili. Fry until the onion is soft (approximately 6-8 minutes)

5. Add grated garlic and ginger to the skillet. Fry for another 2-3 minutes (until the masala smell arrives)

6. Add the fish and mix well with the masala.

7. Add chopped coriander and mints leaves and cook for 2-3 minutes

8. Add garam masala. Mix well to make sure the flavor is evenly distributed.

9. Add the mashed potatoes, mix well and cook for 4-5 minutes. Add remainder (half tablespoon) of the lemon juice. Mix well.

10. Add salt, to taste. Keep the fish filling separately.

11. In a platter, take a chunk of the fish filling and shape it into an oval or a flat patty-like shape using your hands. Repeat until all the filling has been used up.

12. In a small bowl, take 1 cup flour and add water to make a batter. It shouldn't be too thick or too thin in consistency. Add a pinch of salt to the batter.

13. Dip the "chop" in the batter and roll in bread crumbs. Using your palm, make the shape tight and condense. If there is too much air in the filling or shape, the chop will fall apart when fried.

14. Heat oil in a kadhai or wok. When the oil is hot, place the fish balls in the oil. Immediately reduce the temperature to medium-heat and cook until well cooked or golden brown in color. Before cooking the second batch of fish balls, make sure to put the temperature back to high and repeat the process.

Paneer Tikka

I love paneer so it goes without saying that paneer tikka is one of my favorite appetizer recipes. It's easy and flavorful and involves paneer (yay!).

This recipe was one of those accidental recipes that came together on a whim. Last weekend my mom threw a party and planned on making paneer tikka. She got lazy and told me, "Marinate the paneer with yogurt, tikka masala and tandoori powder."

I, albeit with a grudge, went into the kitchen to make the marinade and I'm so glad I did. This appetizer turned out to be a success and was loved by everyone of all ages.

Ingredients

1 slab of paneer

Yogurt

Tikka Masala

Tandoori Powder

Directions

Cut the paneer into cubes. Mix the yogurt, tikka masala and tandoori powder to form a marinade. Drench the paneer in the marinade for 2 hours or overnight. Bake in an oven at 350 degrees until the marinade is dry and the paneer is soft.

How To Assemble A Samosa

Assembling a samosa...

Samosa Dough

Making samosa dough is pretty easy, which is why I'm often surprised when people look for store bought options for it. Although, I do love the taste of pastry shells!

This recipe is pretty easy and can be made in a jiffy. It forms the crispy outer shell for the samosa and has just the right consistency.

INGREDIENTS:

4 cups all purpose flour
1/4 teaspoon salt
6 tablespoon vegetable oil
1 and 1/3 cup Water

EQUIPMENT:
1 Food Processor
1 Bowl
1 Clean Towel

DIRECTIONS:
1. In a food processor, mix salt, oil and flour for 20-30 seconds.
2. Add 2/3 cup lukewarm water to the dry ingredients and mix. Add the remaining 2/3 cup lukewarm water into the food processor and mix.
3. Mix the dough in the food processor until it becomes a soft dough.
4. Remove from the food processor and place in a mixing bowl.
5. Knead the dough with your hand until dough becomes one solid ball of dough.
6. Take a clean towel and soak in warm water. Ring out all excess water.
7. Wrap the ball of dough, covering every surface, and place in a bowl. Let it sit for at least 2 hours.

Samosa Filling

Making Samosa's is long process, but they taste phenomenal from scratch! This is the recipe for the filling that my mom uses--the vegetarian one, at least.

The main players are potatoes, peas, chills and ginger.

The ingredients list is long, but the process is not as tedious as it looks. In fact, I think assembling the samosas is a more annoying step than actually making the filling.

INGREDIENTS

16 medium red potatoes
1 cup green peas
4 green chilis; chopped
2 inch ginger; grated
1/4 cup chopped coriander
2 tablespoon vegetable oil
1/4 teaspoon cumin seed
2 teaspoon salt
1/4 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon cumin powder
1/2 teaspoon garam masala

EQUIPMENT
1 Medium Bowl for soaking peas
1 Pot for boiling potatoes
1 Frying Pan
1 Mixing utensil

DIRECTIONS
1. Boil potatoes in water until the skin comes off easily. While the potatoes are boiling, soak the peas in a bowl of water. Peel the skin off the potatoes and set aside. Drain the peas and set aside.
2. Chop 4 chilis, grate 2 inches of ginger and chop 1/4 cup of cilantro.
3. Chop the potatoes into cubes; one potato should yield 18-24 cubes.
4. In a frying pan, add 2 tablespoons of oil and 1/4 teaspoon cumin seeds.
5. When the cumin seeds begin to pop, add the grated ginger and the chopped green chilies.
6. Fry the mixture for 1 minute and 30 seconds and mix well.
7. Add peas when slightly browned.
8. Add salt to taste (2 teaspoon). Add 1/4 teaspoon turmeric.
9. Add the potatoes and mix well. Make sure the potatoes are evenly coated.
10. Add 1 teaspoon chili powder and 1 teaspoon cumin powder. Mix well making sure the potatoes are evenly coated.
11. Add coriander and mix. Add 1/2 teaspoon garam masala.
12. Cook for 2 minutes. Mash potatoes slightly whilst mixing.

Chicken Pakora

Easy and tasty dishes are always my favorite. This recipe is that, and then some. It's also low in ingredients and can be prepared ahead of time!

Ingredients

4 pieces of boneless chicken breast

5 cloves garlic, chopped

2 medium onions, chopped

1/2 cup coriander leaves, chopped

5-6 green chili's, chopped

2 tablespoons crushed red chili

1 tablespoon chopped mint leaves

4 tablespoons corn starch

Salt, to taste

Vegetable Oil, for frying

Equipment

Chopper

1 Large Bowl

Frying Wok

Paper Towels

Knife + Cutting board

Directions

1. In a small chopper, lightly grind the garlic , green chili, mint leaves and coriander. Place in a large bowl. Add 2 tablespoons crushed red chili.

2. Grind the chicken in the chopper in 3 separate batches. Add ground chicken to the large bowl with the coriander-garlic mixture. (No need to clean the chopper because all the ingredients will be mixed in the end.)

3. Hand-chop the onions. Add to the bowl of chicken and mix all the ingredients until an even batter is formed.

4. Form a patty with your hands and fry in oil. Pat excess oil with a paper towel, garnish with onion and green chili, and serve.