Tag Archives: finger food

Crab Rangoon

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Getting ready for a big party need some finger food??? Crab Rangoon is just the thing to make. I call these my Win-Win Recipe. Easy On the chef and delicious on the tongue.
I always have a box of 12 ready and frozen before time. Remember to freeze them in parchment paper or cling wrap, foil tends to stick and tear the wrapper shells.
Uninvited Guest?? You are now welcome home.

Ingredients

• Imitation Crab Sticks – 50 gms Shredded
• Cream Cheese – 100 gms
• Spring Onions – 3 Sticks Finely Chopped
• Wanton Wrappers – Defrosted
• Egg – 1 beaten for Egg Wash
• Oil – For Frying
• Tabasco – To Taste
• Green Chili – Deseeded and Finely Chopped

Method

• In a bowl mix the cream cheese, crab, spring onions, green chili, then add a dash of Tabasco.
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• Brush the edges of a sheet of wanton wrapper with the egg wash.
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• Place a dollop of the cream cheese mixture in the center of the wanton wrapper. Do not over fill.
• Join the edges of the wanton wrapper so that it resembles the shape of a triangle;
continue this method till all the cream cheese mixture has been filled.
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• In a skillet, heat oil for frying. Gently place the wanton wrappers and fry till golden brown and crispy.
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Eat With These Recommended Sauces:-

• Kimball’s Thai Chili Sauce,
• Maggie Hot and Sweet
• Sriracha Hot Chili Sauce

 

P.S :- TURN THIS INTO A VEGETARIAN RECIPE BY SUBTRACTING THE CRAB

Spicy Indian Yogurt

Indian Food is known for its accompaniments, the pickles, papads, yogurt based dips and a host of other side dish frills. This recipe is one I use very often specially as a substitution for my chips and dip at parties.

This dip is so versatile and easy I prepare it as an accompaniment to Khichdi, Poha, and obviously with Biryani. Matha as we call it at home is thickened yogurt with Indian spices.

Ingredients

Ingredients:

  • Low fat Yogurt – 300 grams
  • Fresh Coriander Leaves –  ½ bunch finely chopped
  • Chilies – 2 Pcs finely chopped
  • onions – 1 small finely chopped
  • Chaat masala – 2 tsp
  • Cumin / Jeera Powder – 1 ½ tsp
  • Kashmiri Chili Powder – 1 tsp
  • Salt – To taste

Method:

  • Tie the yogurt in a muslin cloth or let it stand in a strainer for 2 hours. This will allow the water to separate from the yogurt making it thicker

Dahi mattha

  • Next add the Onions, Cumin Powder, Kashmiri Chili Powder, Chaat Masala, Green Chilies and Salt and stir it to make sure no lumps form

Raita

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  • Next add the coriander leaves and refrigerate. Serve Cold

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