Recipes Oneza Tabish
CORN CHEESE BALLS
2 tbsp butter
2 1/2 tbsp plain flour
1/2 cup warm milk
3/4 cup boiled and crushed sweet corn kernels
1/4 cup finely chopped coriander
2 tsp finely chopped green chillies
1/3 cup mozzarella cheese
Salt to taste
Bread crumbs for coating
Oil for deep-frying
To be mixed into a batter/slurry
1 cup plain flour
3/4 cup water
Heat butter in a deep non-stick pan, add flour and cook for 1/2 minute.
Add milk and allow to simmer till the mixture thickens and leaves the sides of the pan, while stirring continuously.
Remove from the flame and transfer to a plate.
Add corn, cheese, coriander, green chillies and salt. Allow it to cool completely.
Once cooled, mix well and divide the mixture into 15 equal portions and shape each into a round ball.
Dip a few balls at a time in the flour-water mixture and roll them in the breadcrumbs till they are evenly coated from all the sides.
Heat oil in a wok and deep-fry the balls a few at time on a medium flame till they are golden brown in colour from all the sides. Drain on kitchen paper.
Serve immediately with tomato ketchup.
GRILLED CHICKEN AND PINEAPPLE KEBABS
1 cup ketchup
1/4 cup soy sauce
1/4 cup honey
1 tablespoon yellow mustard
1/4 cup brown sugar
1/2 tsp garlic salt
1 lemon, juiced
8 boneless skinless chicken thighs
1 fresh pineapple
16 wooden skewers, soaked in water for 30 minutes
Oil for brushing
Salt and freshly ground black pepper
In a saucepan over medium heat, add ketchup, soy sauce, honey, mustard, sugar, garlic salt, and lemon juice.
Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool. This is the barbecue sauce.
Heat the grill pan. Cut each chicken thigh into 2 pieces.
Peel the pineapple and cut it into 1 1/2-inch chunks.
Alternating between the chicken and pineapple, thread the pieces onto the skewers.
Brush them with oil and season them with salt and pepper.
Brush skewers with some of the sauce.
Cook them on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes.
2 cups mozzarella cheese
2 cups cherry tomatoes
1 bunch fresh basil
1 cup balsamic vinegar
Salt and pepper to taste
1 pack toothpicks
Cut the mozzarella into small 1/2-inch cubes.
In a small pan, add the balsamic vinegar and cook over medium heat until it reduced to less than half and thickened.
Make sure you stir occasionally. Take a toothpick and stick a piece of mozzarella, a basil leaf and a cherry tomato on it.
Repeat with all of the mozzarella, basil and cherry tomatoes.
Season with salt and pepper.
Using a teaspoon drizzle some of the balsamic reduction onto each appetiser.
1 package cream cheese, softened
2 cups shredded Cheddar cheese
1 teaspoon ground cumin
½ teaspoon red chilli powder
1/4 teaspoon garlic powder
10 jalapeño chillies (2 to 3 inch), halved lengthwise, seeds removed
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 cups milk
1 cup plain bread crumbs
Vegetable oil for deep frying
In medium bowl, mix cream cheese, Cheddar cheese, cumin, chilli powder and garlic powder until well blended.
Spoon mixture evenly into chilli halves. In small bowl, mix flour, salt and pepper.
In second bowl, beat milk and egg with whisk or fork. In third bowl, place bread crumbs.
Dip each stuffed chilli half in flour mixture and then in milk mixture; dip again in flour mixture and milk mixture, then dip in bread crumbs.
In a frying pan/wok, heat oil and deep fry the coated chillies in batches for 2 to 3 minutes or until golden brown.
(If cheese starts to ooze out, poppers are starting to overcook; remove immediately.) Drain on paper towels. Serve warm.