Stuffed Crispy Pappadums with a Shrimp filling

Watch step-by-step instructionsStuppedPapads_HNT

If you’ve ever been to Goa and eaten at a beach shack, you’ve definitely had this delectable snack. Crispy pappadum stuffed with a Shrimp Chilly fry filling, rolled, sealed and fried. Papads or Pappaadums are made from a lentil flour paste that was traditionally dried in the sun by the ladies of the household. Today these are available in a wide variety of flavors and sizes. The best kind for this snack is the type that does not have any holes that will let the oil through.

These must be prepared to order. If you must prepare them ahead, roll them, let the papad dry out and just fry it in hot oil before you serve it.

Stuffed Crispy Pappadums with a Shrimp filling

Ingredients

  • 24 papads
  • Shrimp filling - http://kravingsfoodadventures.com/shrimp-chilli-fry/
  • 1 egg beated
  • Oil for frying
  • You will also need
  • A plate large enough to soak the papads
  • A board with planty of kitchen towel to try the papads off
  • A brush to brush on the egg
  • A platter with wax or parchment paper to store the prepared papads
  • A pan with a few tbsps of oil
  • Two spatulas to help you turn the papads easily

Instructions

  1. Soak the papad and flip over
  2. Remove onto board and dry
  3. Brush with egg wash
  4. Add the filling in a line
  5. Roll the papad sealing the edges
  6. Add to the hot oil and cook the papad on all sides,
  7. Serve immediately
https://kravingsfoodadventures.com/stuffed-crispy-pappadums-with-a-shrimp-filling/

Chicken Pakoras

View my step-by-step video

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If you ask anyone that grew up in India what they like to do when they are caught at home on a rainy day, I can almost guarantee that they would say they’d like to be curled up with a cup of chai(tea) and garma garam(literal translation – hot) pakoras. Now they are likely referring to potato or onion slices that are dipped in a simple chick pea batter flavoured with whole and ground spices and herbs and deep fried. The pakoras are fritters are crispy and should be eaten immediately.

I’m making a popular twist on this recipe which has a blend of Indian Chinese ingredients called the Chicken Pakora. Pakora is an Indian term for a deep fried fritter but pairing it with Asian ingredients makes this recipe uniquely Indo Chinese. If you haven’t heard about Indian Chinese cusinine before, I’m here to tell you that it is simply the best. India is home to generations of Chinese immigrants that brought their wonderful cuisine with them. Over time with the influences of their new adopted country these flavours got bolder and incorporated ingredients not typically seen in regular Chinese menus. The recipe for Chicken or Shrimp Pakoras likely evolved over time and is a wonderful blend of the two cultures. Although the population in India is predominantly vegetarian, there are plenty of people that love their meat, chicken and fish to enjoy these delights!

I use boneless Chicken boneless thigh in this recipe and coat it in a wonderful batter before deep frying it till crunchy. You can use Chicken breast if you prefer. Bear in mind that thigh meat, although more succulent, does take a bit longer to cook.

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Chicken Pakoras

Ingredients

  • 1 cup of gram or chickpea flour (Chana aka atta)
  • 1 cup of corn starch
  • Water
  • Salt
  • 1 tbsp of fish sauce
  • 1 tbsp of soya sauce
  • 1 tbsp. of Chilli paste or Sambal Oelek
  • 2 Shallots
  • 2 sliced green Chillies
  • 1/2 a cup of finely chopped Coriander
  • 1 lb boneless Chicken thigh cut into small pieces

Instructions

  1. Add the Gram flour and Cornstarch in a bowl and add water a little at a time, stirring to remove lumps till you get a pouring consistency
  2. Add salt to taste
  3. Add the fish and soya sauce and Chilli paste
  4. Add the Chillies and the chopped Coriander and mix the batter
  5. Add the Chicken and coat well and drop them into hot oil till golden brown
  6. To ensure that the Chicken is well cooked, I like to further cook it in a hot oven for an additional 15 mins. This is just optional, you can easily just cook it longer in the hot oil.
https://kravingsfoodadventures.com/chicken-pakoras/

Bombay Sandwich

View my step-by-step video

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I’m going to bring you yet another Mumbai street food recipe from my college days. Bombay may have changed it’s name to Mumbai but this is still known as the Bombay Sandwich. This sandwich consists of soft white bread, spread with soft butter and green chutney and layered with thin slices of tomato, cucumber and boiled potato. It’s dusted with chaat masala for an extra chatpata flavour. Onion rings in this sandwich are optional and should be used at your own risk.BombaySandwich_H

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When I went to art college, a vendor just outside our gates would prepare these delicious sandwiches for the hungry masses that gathered to devour them in between classes. There was even a distinction between the use of butter – sada or Amul they would ask – sada meaning ordinary butter and Amul being the leader in dairy products in India. Without a doubt, the best part of this sandwich is the green chutney which I’m going to show you how to make so lets gets started.

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Bombay Sandwich

Ingredients

  • Prepared Chutney recipe - https://youtu.be/gjoEMHNVsX0
  • 14 slices White bread, crusts removed
  • 1/4 cup soft butter
  • 21 slices boiled Potato
  • 21 slices Tomato
  • 21 slices Cucumber
  • Optional Chaat Masala for sprinkling

Instructions

  1. Spread the butter on the slices of bread
  2. Add one teaspoon of Chutney on each slice and spread
  3. On one slice layer the Tomato, Potato & Cucumber slices
  4. Cover with another slice of bread and slice in half(or more if desired)
  5. Sprinkle with Chaat Masala
https://kravingsfoodadventures.com/bombay-sandwich/

Shrimp & Tuna Ceviche

Watch my step-by-step video instructions

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NYE is around the corner and we’re all thinking about what to wear to look our elegant and glitzy best. I also decided to collab with some YouTubers from around the world to make something delicious and elegant to serve at an elegant soiree. I didn’t have to think too hard – an elegant Ceviche immediately stuck out.
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A couple of years ago we visited the Riu Palace in Costa Rica. They were kind enough to allow me to film with their Executive Chef Rudolfo Garcia. Prior to this, I would have been scared to tackle raw fish and seafood, but Chef Rudolfo made it look so easy. I decided to make this myself and top it with the most gorgeous Tobiko flying fish roe I had been eyeing at my local specialty food store. Ceviche can be served family style, but dressed up, makes a gorgeous and elegant hors d’oeuvre.

Shrimp & Tuna Ceviche

Ingredients

  • 5 oz Tuna steak
  • 5 oz Tiger Shrimp shelled and deveined
  • Citrus juice - 1 Orange, 1 Lemon and 2 Limes
  • Salt to taste
  • 1/2 red onion finely diced
  • 1/2 Avocado diced
  • 2 tbsps fresh chopped Coriander
  • Splash of Habanero sauce
  • Slices of Cherry tomatoes
  • Tobiko flying fish roe

Instructions

  1. Squeeze all the citrus juice
  2. Dice and soak the onion in water and drain
  3. Dice the Tuna steak and shrimp so they are the same size and add to a bowl
  4. Add the citrus juice and some salt and leave it for 10 mins to get a head start on the cure
  5. Add the Onion, Avocado, Coriander and Habanero sauce and mix well
  6. Cover with cling film and leave in the fridge for 1 hour to cure
  7. Serve in a Chinese spoon and garnish with a slice of Cherry tomato and some flying fish roe
https://kravingsfoodadventures.com/shrimp-tuna-ceviche/

Goat Cheese with Rosemary & Pomegranate Tart

View my step by step video

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The holidays are here and it’s time to pull out all the stops to bedazzle your guests. This crispy cheese tart is going to do just that with it’s simple Rosemary scented pie crust, ooey gooey Goat cheese center and pomegranate jam topping. These tarts can be made ahead, and warmed up before topping with the pomegranate jam.CheeseTarts_H3

The pie dough is the one I’ve been making religiously even since I learned how to make it at George Brown culinary. In this recipe, I added some chopped fresh Rosemary to wake up those tastebuds and get you in the holiday mood. I’ve filled my tarts with crumbled Goat cheese. I love this cheese, but I’ve discovered that not a lot of people like the gamey taste of this cheese, if you wish you can use a cream cheese and feta blend instead. Once baked I top this will a little Pomegranate jam, some more crumbled cheese, some Rosemary sprigs and some Pomegranate jewels. The sweetness from the fruit and jam compliment the creaminess of the cheese and crunch of the tart beautifully.

Goat Cheese with Rosemary & Pomegranate Tart

Ingredients

  • 10 oz all purpose flour
  • 4 oz, 1 stick cold unsalted butter grated
  • Pinch salt
  • 2 tsps chopped Rosemary
  • 120 ml cold water
  • 4 – 6 oz Goat cheese crumbled
  • Pomegranate jam
  • Pomegranate seeds
  • Sprigs of Rosemary to garnish

Instructions

  1. Put the flour, butter, salt, rosemary and cold water in a bowl at the same time and knead
  2. Cover in plastic wrap and keep aside to rest for 30 mins
  3. Roll out the dough and cut circles with a cooke cutter
  4. Insert the circles in a greased mini muffin pan ad bake for 5 mins
  5. Remove and add crumbled goat cheese
  6. Bake for another 5 – 10 mins
  7. Remove, top with jam, some more crumbled cheese a sprig of rosemary and some pomegranate jewels
https://kravingsfoodadventures.com/goat-cheese-with-rosemary-pomegranate-tart/

Smoked Salmon Pinwheels

Watch my step by step video

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When I’m entertaining I like to have a couple of easy make ahead apps that look amazing. These Smoked Salmon Pinwheels are elegant and beautiful and will earn you some fabulous comments. Most Salmon Pinwheels I’ve seen and made before are scraps of Smoked Salmon laid over cream cheese and rolled tightly in bread to make a log which is then sliced. My version is going to push it just a little bit further by making little Salmon rosettes out or strips of Salmon to decorate the pinwheels. My younger son was introduced to Smoked Salmon a few years ago and is such a fan that he hangs around the kitchen like a cat waiting for scraps. I always buy extra for him 🙂 SalmonPinwheels_H2

The bread I’m using comes pre sliced horizontally. This is a great product from Loblaws that caters to the Italian community to make something called Tramezzino a popular Italian sandwich. It’s also perfect for my pinwheels and I also use it to make Smogastorta, a Swedish sandwich cake. Before this product was in market, I would order a loaf from the bakery and ask them to slice it horizontally for me and remove the crust myself.

Smoked Salmon Pinwheels

Ingredients

  • 150 gms Smoked Salmon
  • 4 slices bread sliced horizontally
  • 4 oz Cream Cheese
  • 2 tbsps chopped Parsley
  • Parsley leaves to decorate
  • Caviar to decorate

Instructions

  1. Make about 15 Salmon rosettes by rolling up ribbon shapes of Salmon and keep aside
  2. Roughly chop about a 1/2 cup of the smoked Salmon remnant pieces
  3. Add the chopped Salmon to the cheese together with the Parsley
  4. Spread over the bread and roll and cover tightly with cling wrap
  5. Leave to set in the fridge for 1 hr to overnight
  6. Uncover and slice
  7. Add a small dollop of the leftover cheese mixture, add the rosette, two parsley leaves and a small dollop of caviar to each slice and serve
https://kravingsfoodadventures.com/smoked-salmon-pinwheels/

Turkey Meatballs with herbs, spices, cheese & nuts

Watch my step-by-step video

TurkeyMeatball_HNTThis meatball encompasses all the flavors of a stereotypical Christmas or Thanksgiving meal all in one bite. Ground Turkey is mixed together with spices, herbs, rice, nuts, rice and cheese and rolled in fresh breadcrumbs before it’s baked to a crispy finish.  It’s the magic of the holidays all in one bite.

In this recipe I’m using lean Turkey because this is the only kind that was available, but dark meat would work well too. I’ve got one pound of minced Turkey and  I’m going to be adding some crazy favours of Christmas to the mixture before I shape them into meatballs. I’m also adding small cubes of Asiago that will form pockets of melty cheese. These meatballs are rolled in a breadcrumb, herbs and grated cheese mixture before baking in a hot oven. If you use a mini ice cream scoop, you can make an appetizer size or a regular ice cream scoop size would make a great side to a creamy pasta.

Turkey Meatballs with herbs, spices, cheese & nuts

Ingredients

  • 1 lb ground lean Turkey
  • 1 tsp each Onion and Garlic powder
  • 1 tsp smoked Paprika
  • 1/4 cup pine nuts
  • 1 tbsp chopped dried cranberries
  • 1/2 cup leftover while parboiled rice
  • 1/2 cup small cubes of Asiago cheese
  • 1/2 cup chopped mixed herbs – Parsley, Sage & Rosemary
  • Salt & Pepper
  • 2 tbsps chopped red pepper
  • 1/2 cup fresh breadcrumbs
  • 2 tbsps grated Asiago cheese
  • 2 tbsps chopped herbs

Instructions

  1. Mix all the ingredients together and divide using an ice cream scoop
  2. Mix the breadcrumbs with the grated cheese and herbs and roll the meatballs in the mixture
  3. Lay on a baking tray and bake for 20 mins in a 350 degree oven
https://kravingsfoodadventures.com/turkey-meatballs-with-herbs-spices-cheese-nuts/

Chilli Shrimp & Paneer Wonton

Click here for my step by step video

ChilliShrimpPaneerWontonChilli Shrimp & Paneer wontons are a a perfect app for any party. Tiny pieces of Shrimp and Paneer are tossed in spring onions and chilli paste to make a spectacular filling for these crispy treats. What’s great about this recipe is that these can be made ahead and frozen and deep fried when you need them. It’s best prepared fresh, but if you’re planning to freeze them, line them up on a baking sheet so they are not touching each other before you freeze them, once frozen you can add them to a freezer safe bag.

Chilli Shrimp & Paneer Wonton

Ingredients

  • 8 oz cleaned and deveined Shrimp
  • 6 oz Paneer cut in small cubes
  • 4 Spring onions finely chopped
  • 2 tbsps Chilli Garlic paste or Sambal Oelek
  • Salt
  • Wonton Skins
  • Flour paste

Instructions

  1. Finely chop the Spring Onions, followed by the raw Shrimp
  2. Chop the Paneer into small cubes
  3. In a wok heat some oil and sauté the Spring Onions followed by the Shrimp and cook it till the Shrimp turns pink
  4. Add the Chilli paste, some salt and finally the paneer and leave aside to cool
  5. Spread a little flour paste on 2 sides of the Wonton skins and add some filling in the middle
  6. Seal into a V shape and then add a bit more Flour paste on one edge and bring the two edges together
  7. Fry in hot oil
https://kravingsfoodadventures.com/chilli-shrimp-paneer-wonton/

Ragada Pattice

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Ragda Pattice are a typical Mumbai street food snack. Potato patties are topped with a white pea also known as ‘Vatana’ curry, garnished with date and Tamarind chutney, ‘sev’ or dried lentil vermicelli and chopped Coriander. This recipe however brings back very sad memories, we recorded and documented enough footage for three videos but because of a miscommunication, my son reformatted the card and erased everything. I tried everything to recover the footage, but all we were able to save are some of these pictures.

This recipe made up of three components the potato patty, the white pea curry and the tamarind and date chutney. The sev can be bought in most Indian stores.

Potato Patty (recipe in card below)

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White Pea(Vatana) Curry (Sorry I wasn’t able to recover this picture)

Date & Tamarind Chutney (recipe in card below)

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Ragada Pattice

Ingredients

  • Potato Patties
  • 6 Potatoes, boiled and mashed
  • 1 tsp each Ginger & Garlic paste
  • I tsp each Cumin, Coriander, Haldi and Chaat Masala
  • Salt to taste
  • Cornstarch
  • Oil
  • White Pea(Vatana) curry or Ragada
  • 1 cup white peas soaked overnight
  • 1 onion finely chopped(1 cup)
  • 2 – 3 Green Chillies
  • 3 – 4 tomatoes (2 cups)
  • 1 tsp each Ginger and Garlic paste
  • 1 tsp each red Chilli, Haldi and Coriander
  • 1 tsp Chaat Masala
  • Salt
  • 1/2 cup chopped Coriander
  • Date & Tamarind Chutney
  • 15 – 20 seeded Dates
  • Equal quantity Tamarind
  • 2 tbsps Jaggery(unrefined cane sugar)
  • 1 tsp each Cumin & Fennel seeds
  • 1 tsp each, Ginger powder, Black salt and Chilli powder
  • 2 cups water

Instructions

  1. Potato Patties
  2. Mix everything together and make into patties
  3. Dust with some cornstarch and shallow fry
  4. White Pea(Vatana) curry or Ragada
  5. In an open pressure cooker, heat some oil, sauté onions and chillies
  6. Add the Chilli powder, Haldi and Coriander powder and tomatoes and cook till the tomatoes get mushy
  7. Add salt and the white peas, add some water, close the pressure cooker and cook for 10 – 15 mins
  8. Let the pressure cooker rest for 10 mins before opening it
  9. Add Chaat masala and Coriander
  10. Date & Tamarind Chutney
  11. Chop the dates and tamarind coarsely
  12. Add the water to a large sauce pan and bring to the boil
  13. Add the dates, tamarind and jaggery and cook stirring frequently for about 30 mins
  14. Dry roast the cumin and fennel seeds and grind to a powder
  15. Add this to the pan together with the ginger powder, black salt and red chilli powder and cook for another 10-20 mins
  16. Strain the chutney, save the solid bits, blend it in a processor and add back to the chutney
https://kravingsfoodadventures.com/ragada-pattice/

Bombay Chicken

View my step-by-step video

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I don’t know why but lately I’ve been thinking about my college days a lot and one of those memories was definitely hanging out with friends and enjoying all of the culinary delights Bombay has to offer.  Of course one of them is the delectable Bombay Chicken. Bombay was officially changed to Mumbai in 1995 by the ruling political party, but the name of this snack never really changed. Similar to Chicken 65, this recipe is prepared dry and spicy a perfect accompaniment to a cold beverage. Like many others, there are many different variations to the the ingredients used in this recipe. I base this recipe sorely from my memory of how it should taste and the end result is pretty damn good!

This recipe is super easy to prepare. We first create the spice base and caramelize the chicken in it and serve it garnished with coriander and shallots. Boneless chicken is your best option as this is basically a bar snack. I prefer and urge you to use Chicken thigh instead as dark meat is more succulent, it’s also better as the masala takes time to thicken and the chicken cooks slowly at the same pace.

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Bombay Chicken

Ingredients

  • 2 lbs boneless Chicken thighs in 1 inch pieces
  • 1 small red onion finely diced
  • 3 green chillies, sliced
  • 1 cup fresh Curry leaves
  • 4 cloves of garlic minced(roughly 2 tbsps)
  • 1 inch stick of ginger grated(roughly 2 tbsps)
  • 1 tsp each Cumin, Chilli and Turmeric powder
  • 2 tsps Salt
  • Juice of 1/2 a Lime
  • Sliced shallots and coriander to garnish

Instructions

  1. Heat some oil and sauté the onion
  2. Add the green chillies followed by the curry leaves
  3. Add the ginger and garlic and cook for a minute to get rid of the raw flavour
  4. Add the spices and salt and add the Chicken
  5. Cook on a high flame and lower the flame and continue to cook for 10 – 15 minutes
  6. The gravy base should cook till its dry and the Chicken pieces should be nice and caramelized
  7. Add the juice of half a lime and garnish
https://kravingsfoodadventures.com/bombay-chicken/