I love easy appetizers and i hope you too. In this article i am going to share the recipe of Hara kebab and some other easy appetizers. Let’s get started!

HARA KEBAB (GREEN KEBAB)

hara kebab

Ingredients

  • 3-4 medium potatoes boiled and mashed
  • 400 gm fresh peas
  • 2-3 green chilies chopped finely (to taste)
  • 2” ginger grated
  • 1/4th tsp ground pepper
  • ½ tsp cumin(zeera) powder
  • ½ tsp dried mango powder/1 tbsp lemon juice
  • Pinch of nutmeg grated
  • 4 bread slices crumbled (side crust removed)
  • ½ cup flour
  • Salt to taste
  • Handful of coriander finely chopped
  • Oil for frying

How To Prepare

  1. Boil the peas in salted water till tender, strain and put in cold water for 5 minutes and strain (to retain the green color); take out in a deep bowl and mash the peas. Add rest of the ingredients except oil and flour.
  2. Mix well and shape into around 20 small round cutlets.
  3. Roll all the kebabs in the flour, arrange in the plate dusted with flour, and keep it for 20 minutes before frying or keep it in the fridge covered with cling wrap. It can be prepared up to 4 hours in advance.
  4. Shallow fry in a flat pan and serve hot with green chutney.

GRILLED VEGETABLE FINGERS

vegetable fingers

Ingredients

  • 1 carrot grated
  • ½ cup grated cauliflower
  • ½ grated cabbage
  • 1 capsicum finely chopped
  • ½ cup beans finely chopped
  • 2 medium potatoes boiled and mashed
  • 2 green chilies finely chopped
  • Handful of fresh coriander finely chopped
  • 1”grated ginger
  • 1/4th tea spoon red chili flakes
  • ¼ tsp dry mango powder/1tbsp lemon juice
  • ½ cup soya flour or gram flour roasted
  • 2 tbsp butter melted
  • 2 tbsp butter for brushing
  • Salt to taste

How To Prepare

  1. Take all the vegetables, ginger and salt in a large bowl, keep it aside for 15 minutes. Squeeze the vegetables to remove excess water.
  2. Add rest of the ingredients and mix. Keep 2 tbsp butter for brushing the fingers before baking.
  3. Make around 16-18 balls, shape each ball in to 2 ½” long and ½” thick fingers.
  4. Arrange in a baking tray, brush with melted butter and bake in the preheated oven for 15 minutes at 200c (400f), till light golden brown. It can be deep fried as well (do not brush with butter).
  5. Serve hot with red pepper sauce or tomato sauce.

CHEESE CROQUETTES

cheese photo

Ingredients

  • 100 gm cheddar cheese grated
  • 100 gm mozzarella cheese grated
  • 200 gm cottage cheese grated
  • 4 slices of white bread for fresh crumbs
  • ½ tsp white pepper
  • ¼ tsp red chili powder
  • ¼ tsp cinnamon powder or nutmeg powder
  • Salt to taste
  • Oil for frying
  • 1 cup milk or 2 eggs (lightly beaten)
  • ½ cup flour
  • ½ cup dried bread crumbs

How To Prepare

  1. Make crumbs from fresh bread slices in the processor; take out in a large bowl.
  2. Add all the ingredients in the bowl, except for coating.
  3. Mix nicely to make soft dough. Make around 20 balls, with wet hands shape them into 1 ½ “long cylindrical rolls.
  4. Take coating ingredients, flour, milk and crumbs in three shallow bowls. Roll each croquette in flour, then in milk or egg and finally over bread crumbs.
  5. Arrange these coated rolls in a plate and keep it aside for 15 minutes for the coating to set
  6. Heat sufficient oil in the wok in which croquettes can dip nicely. Deep fry the croquettes till light golden brown and crisp. Drain on absorbent paper.
  7. Serve hot with sweet chili sauce.

HERB CHEESE TOAST GRILLED

herb cheese

Ingredients

  • 6 slices of multi-grain bread
  • 1 tbsp mixed herb and ½ tsp dried oregano
  • 1 tbsp minced garlic (optional)
  • 2 tbsp butter
  • ½ tsp freshly ground pepper
  • 100 gm mozzarella cheese grated
  • 100 gm cheddar cheese grated
  • Pinch of red chili flakes to give color

How To Prepare

  1. Microwave butter in a big bowl for 30 seconds to soften, add garlic, herbs, oregano, pepper, and mix with butter.
  2. In a separate bowl, mix cheddar and mozzarella cheese.
  3. Spread butter on all the slices, and then top all the slices with cheese.
  4. Grill the toast on preheated oven till cheese starts to bubble
  5. Serve hot with any soup.
  6. Variation-Cheese can be grated directly on the slice as well, especially in warm weather.

CHEESE-VEGETABLE GRILLED SANDWICH

sandwich photo

Ingredients

  • 8 slices of bread
  • 200 gm cottage cheese grated
  • 2 cheese cubes grated
  • 100 gm carrot grated
  • 1 medium onion finely chopped
  • 1 capsicum chopped finely
  • 2 tbsp tomato sauce
  • ¼ tsp caraway (ajwain) seeds or oregano
  • Salt and pepper to taste
  • 2 tbsp butter
  • 1 tsp mustard sauce

How To Make

  1. Take all the ingredients in a bowl. Mix nicely, check the seasoning.
  2. In a separate bowl take soft butter and mix mustard sauce.
  3. Arrange 4 slices on a long plate, spread mustard butter and then spread cheese vegetable mixture on all the slices. Cover with other 4 slices and grill in the toast griller.
  4. Cut the sandwiches straight from the center and arrange in a long plate.
  5. Serve hot with any light soup as a meal or for the breakfast.
  6. Variation-this can be made as open sandwich. Spread the mixture on all the slices, top with mozzarella cheese and grill in pre heated oven.

PANCAKE ROLLS

pencake rolls

Ingredients

  • For the Pan Cakes-
  • 1 cup flour
  • 1 egg
  • 1 cup milk
  • 2 tbsp butter
  • Pinch of salt
  • Oil for shallow frying
  • For the filling-
  • 200 gm cottage cheese cut into 2” thin strips
  • 100 gm cheddar cheese cut into 2”thin strips
  • 1 carrot grated
  • 1 red/yellow/red bell pepper cut into thin, 2”thin strips
  • 1 tbsp mustard sauce
  • 50 gm mozzarella cheese
  • Salt and pepper to taste

PAN CAKE – In a bowl sieve the flour and salt, make a well in the center, and add egg and the milk gradually. Incorporating the flour from the sides, whisk to a smooth batter. Mix in the melted butter (optional). It should be of dropping consistency.

How To Make

  1. Take small non stick frying pan, place over a moderate heat and apply little oil to the pan;
  2. Pour enough batter to cover the base of the pan thinly and cook till very lightly brown from both the sides.
  3. Repeat with rest of the batter to have 8-10 pan cakes, put grease proof paper between each pancakes.
  4. Put 2 tbsp of filling in each pan cake, roll the pan cake and arrange on a plate or baking dish, grate mozzarella cheese on top.
  5. Just before serving place it under preheated moderate grill, till cheese starts bubbling.

Serve hot with sweet chili sauce.

FILLING– After pancakes are ready take all the ingredients for the filling in a bowl and mix lightly.