NEW DELHI (ANN/THE STATESMAN) – Serve these lip smacking non-fried recipes as your next party appetiser, from Beetroot and Peanut Butter Galouti to Guac Phulka Tacos with Chicken made in the northeast’s famous Bhut Jholokia.
Chef Amit Puri, who has created ‘In.Si.Vi.A. Hospitality,’ a consulting company that offers hospitality abilities to food enterprises, shares some recipes for you to spruce-up the spread when you pull that table for guests.
Beetroot and Peanut Butter Galouti
Serves 4
Galouti is an extremely popular Awadhi mutton kebab which is grilled on a hot iron plate and melts in your mouth. While the mutton Galouti is still a favourite, over the years alternates to meat have also been developed. This version is Galouti is made with boiled beetroot, spices, and creamy peanut butter
For Galouti paste:
2 Large beetroots
2 large tablespoons of creamy peanut butter
1 teaspoon fried onion paste
1 teaspoon boiled cashew paste
Dry spices:
Pinch of cardamom powder
Pinch of white pepper powder
Half teaspoon garam masala powder
Half tea spoon red chili powder
Pinch of chaat masala
Half teaspoon salt
2 tablespoons grated cheese
1-2 tablespoons Roasted chana dal powder for binding
To cook:
8 tablespoon ghee
Method:
Boil and peer the beetroot. Once the beetroot has cooled down, grate the beetroots, cook on a medium heat and dry
To prepare the Galouti paste, blend the dry-grated beetroot with all ingredients to a smooth paste.
In a mixing bowl, remove the paste and massage the dry spices
Bind the Galouti paste with channa dal powder, one teaspoon at a time. Too much channa dal would result in a dry kebab.
On a hot pan, heat ghee and grill the kebab on both sides until done. Sprinkle chaat masala and serve hot with mint chutney.
Bhut Jholokia Chicken and Guac Phulka Tacos
Tacos have been trending for a few years now and not only can these be extremely easy to make, but could also prepared in advance and ready to serve when the time comes. Tacos are a Mexican appetizer but can be quite with the right amount of protein, sauce, and toppings. Also, one can easily play around with the flavour of protein, toppings, and sauces. While this recipe calls for chicken, vegetarians could substitute meat with mushrooms, paneer, or an assortment of vegetables.
For Bhut Jholokia Chicken:
2 chicken breasts, shredded
1 tablespoon refined oil
1 tablespoon ginger garlic paste
Half teaspoon crushed black pepper
1 tablespoon chopped coriander leaves
Juice of 2 limes
2 tablespoons beaten yogurt
Half teaspoon garam masala
1 teaspoon red chili powder
1.5 tablespoons bhut Jholokia sauce (can substitute this with Sczhewan sauce or any other chili sauce available)
1 teaspoon salt
For Guacamole:
1 ripe avocado
1 medium onion chopped
1 medium tomato chopped
1 tablespoon chopped coriander leaves
Juice of 1 large lime
Hals teaspoon salt
To assemble and finish
4 phulkas
4 tablespoons oil
1 sliced tomato
Method:
Prepare the chicken by mixing all the ingredients. Allow to marinate for at least 2 hours.
Heat oil in a pan and add the marinated chicken, Grill until the chicken is cooked and dry and the meat is well coated with the spicy yogurt curry.
While the chicken is cooking, prepare the guacamole by peeling and mashing the avocado and mixing it with onion, tomatoes, lime, salt, and coriander.
To assemble the tacos, place a heap of chicken on the tacos and drop a dollop of guacamole on the chicken.
Squeeze some lime on the taco and garnish with fresh coriander leaves. Serve hot.
Harissa Paneer Satay
Serves 4
Paneer is an integral source of protein in an Indian meal, especially if you are a vegetarian. However, it is extremely versatile and can be reinvented in several ways. Harissa is a North African chilli paste that is available in two versions, the red and the green paste. In this recipe, I have used green harissa paste, which is similar to spicy green chutney and brings out a strong flavour when marinated with paneer. Therefore, the next time you want to treat your guests to some paneer, ditch the mundane tikkas and try out some harissa.
For green harissa paste:
1 bunch of fresh coriander leaves
5 tablespoons chopped parsley
3 green chillies
5 pickled jalapenos
5 bulbs of garlic
1 teaspoon cumin powder
1 teaspoon coriander powder
Juice of 3 limes
1 teaspoon crushed black pepper
1 teaspoon salt
To assemble and finish:
4 tablespoons oil
10 satay sticks
500 grammes of soft paneer
Method:
To process the paste, wash the coriander leaves and parsley under running cold water and pat dry with a kitchen towel.
Place all ingredients in a blender and blitz to a coarse paste.
Add a teaspoon of water to get the grinding going.
To assemble, cut the paneer into thick long batons and marinate with the paste.
Refrigerate for at least 30 mins.
Skewer the marinated paneer with wooden satay sticks and grill on a medium hot pan with a little oil. -Turn the paneer at intervals to grill all sides evenly.
Garnish with toasted sesame seeds and fresh coriander.
