Non vegetarian starters and snacks recipes
Chicken 65 is a very popular appetizer served in restaurants and made at home as well. Everyone has their own recipe as per their taste. In Chennai style chicken 65, chicken is deep fried and garnished with onions and curry leaves whereas for Hyderabad style it is deep fried and again cooked in yoghurt spiced mixture. This recipe is the Chennai style chicken 65.
This is a dry pan fry lamb (mutton) chops, which you can enjoy as a starter or as a side dish with your meal. The lamb chops are marinated twice to give much flavour and taste. These lamb chops have a tangy and sour taste apart from other freshly roasted ingredients. There are front chops and back chops. You can use either of these, I have used back chops. In restaurants, lamb chops have become very popular and they serve it as a starter. You can even make it at home and enjoy.
Fish cutlets in Indian style made with tinned tuna fish chunks. Tinned fish is easily available in the market and can make it easy for dishes to be prepared. One of my friends who is from Kerala shared this recipe with me which her mother used to make for her. This fish cutlet has become so popular among my friends and as soon as they taste it, the only thing they ask is for the recipe.
Lamb tikka is a very popular starter in Indian restaurants. It is cooked in a traditional tandoor, which can be found in almost Indian restaurants anywhere in the world. It is prepared with boneless lamb pieces, marinated in yoghurt and spices and herbs based mixture and cooked in tandoor. Normally, we do not have a tandoor at home, but we can get that restaurant style red and charred colour on the lamb tikka by just cooking in the oven as per my instructions in this recipe.
Tandoori lamb chops is a very popular starter, which we find in most of the Indian restaurants and takeaways. It is not only popular in India, but almost everywhere in UK, USA and other countries. To cook tandoori lamb chops, you need a traditional tandoor, which can be found in almost all Indian restaurants. Normally, we will not have tandoor at home, but we can get that restaurant style (red and charred colour) on lamb chops by just cooking in the oven, following the instructions in this recipe.
Chicken 65 is a very popular and appetizing dish in south India. In restaurants and at home, it can be served as a starter or as a side dish. It is a spicy and sour south Indian fried chicken. The chicken is marinated with spices, deep fried and then tempered in a yoghurt (curd) mixture until all the liquid is absorbed. It is a dry side dish. Everyone has their own recipe and prepare differently.
The authentic tandoori chicken is not only popular in India, but almost everywhere in UK, USA and other countries. Tandoori chicken is so delicious and even mouth-watering when we see the marinated chicken displayed in the restaurants. In Bangalore and Delhi I have seen them hanging in tandoor skewers – red in colour and displayed in an enclosed glass area, which is kept outside to attract the customers.
Grilled lamb chops is one of my favourite starters. Now-a-days grilled lamb chops or mutton chops are popular in restaurants and you can find this in every restaurant menu. To cook lamb chops, you can ask the butcher as to whichever chops you want. There are front chops and back chops. The marinade I have used is spicy and sour. For the grilled lamb chops, I have cooked the chops in a pressure cooker and then grilled them so that the marinade is well incorporated with the lamb/mutton chops.
Tandoori prawns (tandoori jhinga) traditionally cooked in clay tandoor in restaurants, but it can be equally enjoyed at home by cooking in our oven or on barbeque or on grill. The big prawns (jhinga) are so meaty and when grilled or cooked in tandoor, it is very appetising, delicious and can not resist.
This chicken kebab is easy to make and you can have as a snack or starter. I have made it in the shapes of sheekh or seek kebab. It is flavoured with whole spices and other simple ingredients. This chicken kebab can be made on the grill or tava or pan. You can use ghee or oil to fry. I have used sunflower oil, you can use vegetable oil. There is one whole spice where there is always a confusion, that is cassia buds or kebab chini or nagkeshar(nag kesar), as they look alike and only small difference is in between them.
Nethili (anchovies) a very famous and tasty fish in Chennai (Tamil Nadu) and other places south part of India. In Chennai some of the famous restaurants it is served like Pandayas, Anjappar, Velu military hotel and many more, where ever you get Nethili fry. It is eaten fresh or dry ones, but in other countries, supermarket we can found it in tins or jars also (soaked in oil), it’s used in Italy, UK, Malaysia, Japan, Indonesia and other parts of the country.
Shami kebab is made with chana dal and mutton/lamb mince. It is a combination of dal (lentil) and meat. It is very popular in India and Pakistan. Shami kebab can be made with subtle variations like stuffed shami kebab or slight changes in spices. You can add spices according to your taste.
Shami kebab is made with chana dal and mutton/lamb mince. It is a combination of dal and meat. It is very popular in India and Pakistan. Shami kebab can be made in variations like stuffed shami kebab or slight changes in spices also. You can add spices according to your taste.
This kebab has the flavour of cardamom and saffron apart from the other spices. It is marinated, cooked in oven and then coated with egg and cashewnuts mixture and cooked again. The ingredients are similar to biriyani. There are a few spices added for taste. I liked this as it gives me the flavour and taste of saffron and cardamom.
Grill chicken in a Tandoori masala is now common every where, as it is one of the most popular foods in India and almost other countries. In uk, it is very famous and it is enjoyed by every one. Tandoori chicken is prepared in a traditional clay oven, which we see in the restaurants. Each restaurant has their own recipe and is different from region to region.
This chicken fry is my mother’s recipe and is best as a side dish for biryani, with plain rice and dal or by itself as a starter. Chicken is deep fried. The chicken is then garnished with onion, green chillies, mint and coriander leaves fried in the same oil in which chicken is fried (which I call as a flavoured oil or spiced oil) which gives a good aroma and additional taste to chicken fry.
Chicken tikka is a very popular dish all over India and other countries. It is eaten as a starter or with the main meal. Chicken tikkas can be served as a wrapper also, wrapped in naans or tortillas with chilli sauce or mayonnaise and salad. There are varieties of tikka made like the chicken tikka marinated with red marinate (normal one), hara chicken tikka and many more.