Alka's Recipe Folder - Appetizers

• Tandoori Chicken Strips with Raita
• Eggplant Sandwiches w/ Vegetable Chutney
• Samosas

If you would like to know more about Oriental recipes that mix well with traditional south asian dishes, please contact me at alkadidi@mybindi.com

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Appetizers Recipes by Alka Didi

Chicken Tikka Appetizers:
Tandoori Chicken Strips with Raita

Serves 8
Ingredients
4 chicken breasts, skinned
2 teaspoons lemon juice
1/2 cup yogurt
2-3 tablespoons Neera's Tandoori Indian Grilling Paste or any type of tandoori masala
1 cucumber, peeled, seeded and chopped
1/2 cup plain yogurt
1/4 teaspoon Neera's Yogurt Seasoning
4-5 pita bread rounds, cut into halves to create pockets
Vegetable oil
1-1/2 cups lettuce, shredded
1 medium tomato, chopped
1/2 white onion, chopped

Directions
Place the chicken pieces in a marinade of the lemon juice, one half cup of the yogurt and the Tandoori Paste. Refrigerate covered for up to 12 hours or overnight. Combine the other 1/2 cup of yogurt, the cucumber and the yogurt seasoning. Chill until serving time. Grill the chicken slowly. Warm the pita bread halves lightly on the grill as the chicken is finishing. Slice the cooked chicken into thin strips. Fill the pita halves with the chicken and the chopped vegetables. Spoon the raita over the top and serve and enjoy.
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Serves 2
Ingredients
1 medium eggplant, thickly sliced
1 large red onion, sliced into rounds.
1 large sliced tomato

Directions
Roast or grill to precook eggplant.
Season with olive oil, salt, pepper and set aside.
Toast 4 slices of sourdough bread.
Spread the bread generously with Neera's Hot Vegetable Chutney
Lay eggplant, onion and tomato slices on the bread Season with salt and pepper.
Top with overlapping slices of cheese like cheddar or smoked mozzarella.
Broil until melted and serve open faced and enjoy.
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Ingredients
All purpose flour -- 1 cup
Salt to taste
Baking soda -- 1/4t tsp.
Butter -- 2 tsp.
Chopped Onions -- 1/2 cup
Boiled, peeled and chopped Potatoes -- 1 cup
Peas -- 1/2 cup
Green Chilli -- 1
Ginger -- 1/2 tsp.
Cilantro leaves (chopped) -- 1.4 th cup
Red Chilli Powder (Cayenne Pepper) -- 1/2 tsp.
Oil for deep frying

Directions
Heat two tablespoons of oil and add onions and green chilli to it. Fry in a pan for a minute and add the peas and cook for two to four minutes. Add the cayenne pepper, salt, ginger and potatoes. Turn off the heat and mix well.
Make a strong dough with all purpose flour, salt, baking soda and butter.
Shape into balls and roll into thin circles of about 5 to 6 inches. Cut into half.
Smear milk(or a liquid of all purpose flour and water) on the sides and shape it into
a cone. Fill the potato mix and close the sides.
Heat the oil for about 10 to 15 minutes on medium heat. Now, carefully add the samosas and fry until golden brown.
Serve with Tamarind chutney and/or mint chutney.
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