3 Unique and Simple Recipes for Appetizers
Recipe #1: Chick Pea with Corn Salad
Ingredients:
1 can of ready to eat chick peas or garbanzo beans, 1 small packet of frozen corn, a can of tamarind paste (available in the Indian or ethnic foods store or section of your grocery store), Coarsely ground red chilies, Coarsely ground and roasted cumin seeds, Salt, Finely chopped tomatoes, Finely chopped onions, Finely chopped cilantro
Procedure:
Remove and drain water from the chick peas into a pan. While mixing the tamarind paste into hot water and then add corn. Throw away if the brand of tamarind has seeds. Add the mixture with spices then cover the pan for about 10 minutes and let it simmer. When the corn is cooked, add vegetables. You can serve this hot or cold.
Cooking Recipe #2: Spicy Hot Potatoes
4 potatoes (large size), Lemon juice, Curry leaves, Red chilies whole (it can be long or round), Mustard seeds, Cumin seeds, Salt, Cilantro (Finely chopped), 4 table spoon canola oil, Chunks of jalapeno (can be optional)
Method:
Boil the potatoes. Let them cool and then cut them on to medium sized chunks. In a pan, add some canola oil and fry the red chilies until they are dark. Add the other spices and curry leaves with a little water (be careful as it may splatter) and let it simmer for around 7 minutes. Now add the potato chunks and lemon juice and stir until the potatoes are well coated with all the spices. Garnish with the cilantro and jalapeo.
Cooking Recipe #3: Leftover Chicken Sandwiches
Ingredients needed:
Chicken leftover (any kind), Cream cheeses, Black pepper coarsely ground, White and Brown Bread, Salt, Mustard (powder or paste)
Method:
De-bone the leftover chicken and remove any left spices or sauce. Cut the chicken into smaller pieces and place it together with the mayo, salt, pepper, mustard and cream cheese into the blender. Taste the mixture to see how sweet or spicy it can be. Blend in the mixture until paste-like texture then spread it into the white and brown bread. Then cut the sandwich into 4 parts then alternate them on the serving dish. This is inexpensive and uses the leftovers.
Cooking Recipe #4: Easy Pineapples and Cream
Needed:
1 tub of Cool Whip, 1 can of pineapple chunks, 1 packet of pineapple flavored jello, Colored sugar for decorating
Place the cool whip for about five hours to thaw. Drain the syrup of the pineapple and use the syrup and add water. Make the jello according to the instruction in the pack. Then let it cool but keep stirring so it won’t set. Then blot pineapple chunks on kitchen towels.
Mix the jello and cream together, either by spoon or electric beater. Then let the pineapple settle to chill overnight. Then decorate the remaining chunks with some colored sugar.
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