A small dish of food, tidbits or a drink taken before a meal or the main course of a meal are known to increase appetite and thus known as appetisers or simply starters. They are interesting tiny little meals which tantalise our taste buds and increase our hunger and prepare us for the ride to the main course. The flavours of the appetisers are often coordinated with the flavours of the main dish. Starters are also helpful while guests are drinking as they line the stomach and also give time for preparation of the main course and dessert.
AVoCADO AND CREAM CHEESE APPETISER
INGREDIENTS
1 avocado. Cut in half and scoop out the pulp. Mash it. Add juice of ½ lemon and a pinch of salt and pepper. Keep aside in a bowl
Cream cheese as required, keep in a separate bowl
A couple of slices of bread. Remove the crust
Cheese slice cut same size as bread squares
Parsley leaves, cherry tomatoes halved
METHOD
Apply cream cheese on one slice of bread. Spread avocado dip over it.
Now cover the slice with another slice of bread. Then cut in half. Then again cut in half to get neat squares.
Now put cut cheese slice over the bread square. Then place a parsley leaf over it. Then place halved cherry tomato over it. Secure with a toothpick. Serve on a platter.
BEET PATTY APPETISER
INGREDIENTS AND METHOD FOR THE PATTY:
Boil and mash 2 potatoes. Then add ½ cup grated beetroot and ½ cup grated carrot. Add 1tsp oregano, salt and pepper according to taste. Add 2tbsp of bread crumbs. Mix everything well.
*Make round balls. Flatten little bit like a patty. Cook on a greased tawa. Keep aside.
For assembling the starter
With a cookie-cutter, make roundels of bread, crust removed, the same size as patty. Toast it on a tawa lightly.
Lightly brush the roundels with a mixture of mayo and tomato sauce.
Place thinly cut roundels of cucumber and radish over it.
Place the patty over the radish. Place a salad leaf over the patty. Place a piece of yellow bell pepper over the leaf. Place a black or green olive over the yellow pepper and secure with a toothpick.
Present it in an attractive plate.
BEETROOT HUMMUS STARTER
To make beetroot hummus
In a blender jar put a cup of boiled chickpeas. Add 1tbsp sesame paste. Put 4tbsp olive oil. Add ¾ cup grated beetroot. Add salt and pepper to taste. Add 1 lemon juice. Add ½ cup mint leaves, and ½tsp red chilli powder or chilli flakes. Add 2-3tbsp water. Blend to make a smooth paste. Please taste for seasoning. You can add 1tbsp virgin olive oil. Now put the mixture in a piping bag with a star nozzle.
For the assembly
Make roundels of bread with cookie-cutter. Toast the bread.
Make very thin roundels of cucumber and red radish. Place on the round bread.
Now pipe the hummus carefully over the radish slice. As seen in the picture.
Decorate with white sesame seeds and serve.
MEXICAN STARTER IN A GLASS
INGREDIENTS AND METHOD FOR THE SALSA
Finely chop some red, yellow and green bell peppers and ½ onion. De-seed a tomato and then chop it finely. Chop a few basil leaves. Add lemon juice according to taste. Add salt and pepper to taste. Mix well. (Optionally, add a little bit of olive oil and minced garlic.)
For the assembly
Take a glass. First put the avocado mixture. Then put some boiled corn or chickpeas boiled and then sauteed in a little oil, minced garlic, cumin and paprika.
Now put the salsa mixture over it.
Then place small roundels of mozzarella cheese.
Place Tortilla chips and serve.
CUCUMBER CUPS
METHOD AND INGREDIENTS
Take an English cucumber. Do not peel it. Cut the outer edges. Now cut the cucumber at a slant. Then after 2 inches or so make a straight cut. Do the same with the rest of the cucumber. How many cups you get depends on the length of the cucumber. Now scoop out the pulp carefully. Do not make a hole in the base. You will get a nice cup where you can fill things.
You put the regular hummus. I have given the recipe for beetroot hummus. Make it without the beetroot.
Now put thin batons of red, green and yellow bell peppers and also carrot sticks. Place a lettuce leaf or arugula leaves.
Serve on a platter.
BEETROOT PATTY WITH CREAM CHEESE
METHOD AND INGREDIENTS
Finely chop green onion stalks.
In a bowl mix 2-3tbsp cream cheese and the green stalks. Add pepper and a pinch of salt.
Now take the beetroot patty (recipe already given) and place it on a platter. Heap a nice amount of cream cheese over it. You can even do this with a piping bag if making in good quantity.
Sprinkle black sesame seeds. And place bits of red and yellow bell pepper if you want.
Serve it over green lettuce leaves.
SALSA ROLL
INGREDIENTS AND METHOD
Take a slice of bread. Cut the crust. Then with a rolling pin gently roll out the bread.
Spread a mixture of tomato sauce and sriracha sauce if you like it spicy.
Sprinkle oregano. Place a cheese slice over it.
Sprinkle some salsa mixture. Not too much. (I have given the recipe for the salsa.)
Now carefully roll the bread. Cut into half.
With the help of a toothpick place halved cherry tomato.
Now on a non-stick pan just toast for a few seconds.
Now grate thin slices of carrots. Put a green or black pitted olive and roll the carrot. Secure on top of the bread with a toothpick.
CHEESE BALLS
INGREDIENTS
150g mozzarella cheese, mashed (in case you do not have mozzarella use processed cheese)
150g processed cheese, mashed
3 medium potatoes boiled and mashed
3 green chillies chopped very finely
1-inch piece ginger chopped very finely
2tbsp coriander leaves chopped very finely
2 heaped tbsp all-purpose flour
½tsp red chilli powder
½tsp ginger garlic paste
Salt to taste (remember cheese already has salt)
½tsp baking soda
1 cup fresh breadcrumbs
¼ cup cheese for filling
Oil for frying
For the slurry
½ cup all-purpose flour
Salt to taste
Water as required
METHOD
In a bowl add the potatoes and cheese and mash them well till smooth.
Now add green chillies, ginger, garlic, coriander leaves, flour, red chilli powder, salt, baking soda, breadcrumbs and mix everything properly till it all comes together.
Now take a portion of the mixture. Make a round, press in the middle, put a small amount of cheese and then roll it to make a ball. Repeat with the rest of the mixture.
Make slurry by combining flour, salt and water. It should be of coating consistency.
Heat oil in a kadhai.
Take one cheese ball and put it in the slurry.
Now coat it with breadcrumbs.
Deep-fry these balls on medium heat, otherwise the cheese inside will not melt and the outside will get golden.
Fry till they are nice and golden.
Serve hot with tomato ketchup.
When you bite into it, the cheese should be oozing out.
NOTE: In case you do not have red or yellow bell peppers feel free to use whichever you have. I have just given ideas. You can create your own starters with these recipes. Put your choice of filling. For example, instead of hummus, you can put a dip of your choice with breadsticks in the cucumber cups and so on.
Durri Bhalla is a cookery expert and author of Indian Bohra Cuisine and Inner Truth To Good Health And Weight Loss. You can find her@durribhallakitchen on Instagram,@Durribhallakitchen on Facebook and Durri Bhalla on YouTube