Ring in the changes in your party menu with these unique appetiser recipes from a former chef at The Leela Ambience Hotel, Delhi.
1. Soya Tacos
Serves: 4
Prep time: 45 minutes
Cooking time: 15 minutes
Calorie count: 1042 calories (per serving)
Ingredients:
To prepare the tomato salsa:
3 tsp lemon juice
A pinch of sugar
Salt, to taste
¼ cup tomato juice
1 tsp cumin, ground
5 coriander leaves, chopped
1 green chilli, chopped
20 g jalapeno, chopped
2 medium tomatoes, chopped
To prepare the soya marinade:
1 tsp chaat masala
2 tbsp cream
½ tsp kasuri methi
1 tsp roasted cumin powder
15 g garlic paste
1 tsp garam masala powder
3 tsp red chilli powder
½ cup hung yoghurt
3 tsp mustard oil
600 g soya cubes
To prepare the tacos:
Water
A pinch of salt
300 g wheat flour, sieved
To garnish:
Chaat masala, to taste
100 g salsa
1 medium onion, sliced
1 avocado, sliced
Method:
- To prepare the roti tacos, knead a soft dough with the wheat flour, salt and water. Chill it for one hour. Roll out 12 small rotis, cook them lightly on each side on a flat pan and set aside.
- Marinate the soya with the chaat masala, cream, kasuri methi powder, roasted cumin powder, garam masala, red chilli, garlic paste, hung yoghurt and mustard oil. Set aside for an hour.
- In a tandoor or an oven, roast the marinated soya, remove and cut into strips. Set aside.
- To prepare the tomato salsa, mix the coriander leaves, green chilli, jalapeno, garlic, onion and tomatoes in a bowl.
- Add the lemon juice, sugar, salt, tomato juice and ground cumin and mix well.
- To assemble the soya tacos, place a prepared roti taco on a chopping board or a platter. Heap with the soya mixture, add a slice of avocado and onion and sprinkle with chaat masala, top with salsa, place on a circlet of butter paper and place in a taco stand.
- Repeat to prepare the remaining tacos and serve hot.
Tip: Freeze the dough for at least one hour.
2. Dahi ke Sholey
Serves: 15
Prep time: 15 minutes
Cooking time: 10 minutes
Calorie count: 350 calories (per serving)
Ingredients:
1-litre oil, for frying (divided usage)
1 ½ cup fresh breadcrumbs
To prepare the filling:
Black salt, to taste
½ tbsp honey
3 tsp freshly ground black pepper
5 g raisins, chopped
10 mint leaves, chopped
2 green chillies, chopped
1 medium onion, chopped
To prepare the yoghurt mixture:
Salt, to taste
¼ tsp white pepper powder
1 tsp cardamom powder
¼ cup cashew nut powder
½ cup makhana powder
1 tsp sugar
1 cup hung yoghurt
Method:
- Place the salt, white pepper powder, cardamom powder, cashew nut powder, makhana powder, sugar and yoghurt in a bowl and mix it until a smooth dough is obtained. Set aside.
- Place the black salt, honey, black pepper, raisins, mint leaves, ginger, green chillies, and onion and mix well. Set aside.
- Divide the prepared yoghurt mixture into equal portions and roll each into a ball.
- Stuff each ball with the prepared onion stuffing and roll into croquettes. Dip the croquettes into the fresh breadcrumbs to coat. Set aside.
- Fry the prepared dahi ke sholey in hot oil until golden. Remove, drain and serve hot.
Tip: Serve the dahi ke sholey with mint chutney.
3. Tofu Dumplings
Serves: 4
Prep time: 15 minutes
Cooking time: 7 minutes
Calorie count: 590 calories (per serving)
Ingredients:
1 cup sweet chilli sauce, to serve
1-litre oil, for frying
150 g breadcrumbs
100 g sweet bean paste (available online and at gourmet stores)
Salt, to taste
60 ml sesame oil
150 g cornflour
5 g white pepper powder
15 ml vegetable broth
4 red chillies
100 g coriander leaves, finely chopped
700 g tofu
Method:
- In a bowl, mix the salt, sesame oil, cornflour, white pepper powder, vegetable broth, red chilli, coriander leaves, and tofu. Mash well.
- Make equal-sized round balls of the tofu mixture. Roll each out, stuff it with the sweet bean paste and reshape it into a ball.
- Dip the tofu dumplings in the breadcrumbs.
- Heat the oil in a deep frying pan and fry the tofu dumplings.
- Remove, drain and serve hot with sweet chilli sauce.
Tip: Ensure the oil is piping hot to prevent the dumplings from breaking while frying.
