Indian Spiced Chicken Meatballs ~Its Tailgating time!! #SundaySupper

Its tailgating time!!'I learnt about 'tailgating' only after we moved to America!For those who do not know what it signifies 'a tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating often involves consuming alcoholic beverages and grilling food. Tailgate parties usually occur in the parking lots, stadiums and arenas, before and occasionally after games and concerts.' {Source-Wikipedia}.Having said that, you don't really have to be at the game venues to enjoy a tailgating party.You can have it indoors or outdoors, with a group of friends or lounge on your own!Its a great way to enjoy some great foods that are easy to make and eat!Its the start of the football season and my friend Lane from Supper for a Steal  proposed ‘tailgating foods’ for this Sunday Supper!

I'm bringing Chicken Meatballs for this event that has just the right flavors with an Indian twist!My meatballs are moist, juicy, perfectly sized to munch-on while watching your favorite team play!These balls are crunchy and rustic looking on the outside but incredibly soft on the inside with the lovely mint and coriander marrying beautifully giving them lots of fresh flavor.The best thing about these are that the food processor does all the work for you so you don’t have to work out a sweat in preparing them :) They’re super easy, delicious and certain to please kids and adults :)

Indian Spiced Chicken Meatballs

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Ingredients:

Chicken Thigh/breast mince-1 lb

Small Onion-1

Yoghurt-1 tbsp

Crushed Ginger-2 tsp

Crushed Garlic-2 tsp
Green Chillies (jalapenos)-2 chopped

Fresh Coriander -1/2 cup chopped

Mint -1/2 cup chopped 
Plain bread crumbs-3 tbsp
Coarse Ground Semolina-2 cups

Salt-to taste
Oil-2 cups (for frying)

Process:

In a food processor mix all the ingredients except semolina and oil.Make round balls and roll them in the Semolina.Deep fry in batches until nice and golden.Serve hot with Tomato ketchup!

Look at the menu below for some great ideas for your next 'tailgating party'!!This is one #SundaySupper you do not want to miss!! Hop on twitter at 7pm EST for the live #SundaySupper chat.

The Lineup

Pre Game Warm-ups:

• Sausage Balls by My Catholic Kitchen
• Edamame Hummus by Girl in the Little Red Kitchen
• Slow Cooker Rueben Dip by The Meltaways
• Buffalo Wing Hummus by Hezzi-D’s Books and Cooks
• Smokey Guacamole with Bacon by Family Spice
• Pepperoni & Mozzarella Pull Apart by In the Kitchen with KP
• Boneless Honey BBQ Chicken Wings by Juanita’s Cocina
• Candied Pecans by From Fast Food to Fresh Food
• Crispy Coconut Chicken Strips with Sweet Chili Sauce by Crispy Bits & Burnt Ends
• Swabian Mini Meatballs (Schwaebische Mini Fleischkuechle) by Galactosemia in PDX
• Joe Montana’s Touchdown Guacamole by Noshing with the Nolands
• Cheddar Cheese Jalapeno Bites by Mama.Mommy.Mom.
• Hot & Spicy Popcorn Chicken by My Trials in the Kitchen
• Bacon Wrapped Chicken Bites by Family Foodie
• Soft Pretzels with Spicy Beer Cheese Sauce by girlichef
• Game Day Loaded Nachos by The Messy Baker
• Buffalo Chicken Dip by Home Cooking Memories
• Southwestern Spring Rolls by Supper for a Steal
• Pepperoni Pizza Puffs by Comfy Cuisine
• Roasted Garlic Bacon Dip with Easy Homemade Tortilla Chips by Daily Dish Recipes
• Beer Battered Spiced Sweet Potato Lentil Fritters by Sue’s Nutrition Buzz
• Indian Spiced Chicken Meatballs by Soni’s Food for Thought

On the Sidelines:

• Anne’s Best Potato Salad with Bacon and Peas by Webicurean
• Simple Roasted Purple Potatoes by Ruffles and Truffles
• Spicy BBQ Baked Beans by Bobbi’s Kozy Kitchen
• Papa’s Potato Salad & Baked Beans by Kwistin’s Favorites

Main Events:

• Gluten Free Breakfast Sandwich by Cooking Underwriter
• Pollo Adobado con Papas (Adobo Chicken with Potatoes) by La Cocina de Leslie
• Poor Man’s Burrito by Shockingly Delicious
• Ham and Mushroom Handpies by Vintage Kitchen Notes
• Individual Muffuletta Sandwiches by Magnolia Days
• Far East Steak Salad by Diabetic Foodie
• Italian Sloppy Joes by The Weekend Gourmet
• Hot Chicken Chili by Momma’s Meals
• Louisiana Sloppy Joes by Sustainable Dad
• Hawaiian Chicken Wraps by Cindy’s Recipes and Writings
• Grandpa Sal’s Sausage and Peppers by Daddy Knows Less
• Fancy Filet Chili by I Run for Wine
• Homemade Italian Sausage by The Little Ferraro Kitchen
• Jalapeno Crockpot Chili by Mama’s Blissful Bites
• Flavorful Fall Marinade by Midlife Road Trip
• Moose Chili by Mrs. Mama Hen

Overtime:

• Peanut Butter-Stuffed Chocolate Cookies by Chocolate Moosey
• Streusel Topped Pumpkin Bread by That Skinny Chick Can Bake
• Zucchini Cupcakes by In the Kitchen with Audrey
• Oven-Baked Churros by Small Wallet Big Appetite
• Swirl Nutella Cupcakes by Basic N Delicious
• Peanut Butter and Pretzel Truffles by Gotta Get Baked

From the Cooler:

• Sparkling Tropical Lemonade by Dinners. Dishes, and Desserts
• Strawberry Horchata by Damn Delicious

Wine Pairings by Wine Everyday

Indian Inspired Fish Cakes # Cooked In Translation

I'm very excited to be hosting this month's "Cooked In Translation" where we interpret a recipe with our own culinary lens.I chose something that has been a family favorite for years. Its my Indian Inspired Fish Cakes that bring back memories of big gatherings at my parents'.I vividly remember how amongst the multifarious foods being prepared these fish cakes were part of the non-vegetarian appetizers that had become a staple in our house.

The process begins with boiling some potatoes in one pot and poaching the fish in another.You can use any fish of your choice.In this case I've used Arctic Char, but I've also made these using Haddock, Cod and Salmon. Once they're cooked the actual fun begins.The spices go in and the flavors begin to develop.The whole mixture comes together with three main spices cumin, coriander and garam masala.The fresh coriander leaves further elevate the flavors.The patties are then dipped in a flour batter and rolled in bread crumbs in this case panko for that crisp outer coating.

These are great for a light lunch/dinner with salad or as an appetizer!Crispy, flavorful and super easy these are a big hit with adults and kids J

Indian Inspired Fish Cakes-Serves 4
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Ingredients:
Arctic Char-4 small fillets
Potatoes-2 medium
Onions-1 small
Crushed Ginger-1 tsp
Crushed Garlic-1 tsp
Ground Cumin-1 tsp
Ground Coriander-1 tsp
Garam Masala-1 tsp
Fresh Coriander-1/2 cup chopped
Salt-2 tsp
Oil- 3-4 tbsp
Panko- 2 cups

For the batter:
All purpose Flour-1/2 cup
Water-1 1/4 cups


Process:
Place the fish fillets in a pot with 2 cups of water and bring to a boil.Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork.
Boil the potatoes until cooked.Peel and mash the potatoes and mix it with the fish.
In a pan heat 1 tbsp of oil and add the chopped onions.Saute for about a minute or two and add the ginger and garlic.Saute for a minute and add the spices along with salt.Cook for another 2 minutes.Turn off the heat and pour the mixture into the fish/potato mix.Mix well, check the seasonings and make round shaped patties.
Dip the patties in the four batter and cover with panko. Heat 3 tbsp of oil and shallow fry the cakes until golden on both sides.

Yam Salad with Balsamic Dressing-{Guest post at Badger Girl Learns to Cook}

Today I'm very very excited!!Reason? I'm doing my first ever guest post for my friend Kimberly’s lovely blog Badger Girl Learns to Cook !! I cannot explain how excited I was when she asked me if I wanted to be featured!! Thanks so much Kimberly!

For those of you who don't know her I have to tell you that her blog is full of healthy recipes that are good and good for you! Some of her unique creations are her Nettle and Nooch Pesto Pasta and Pineapple infused Vodka that made to the Foodbuzz Top 9!!Go on and check out her blog if you haven't done by now!! I promise you won't be disappointed.

I thought of creating something really healthy for this post and was instantly reminded of the Yams that I had recently bought! A nice summer salad came to mind and I decided to go with it.

So here's a sneak peak of my salad!

           

Go on, hop over to Badger Girl Learns to Cook to check out the recipe!!

Its absolutely delicious and extremely easy to put together. I couldn’t wait to have a bite as soon as I finished taking the pics!! It made for a perfect and light lunch! It’s got the spice, the sweet, the tart and the crunch! What else do you need?

Red Curry Chicken Kebabs with Thai Mango Salad

Today I bring to you my most favorite appetizer in recent months.Each of these kebabs are a carnival of spicy deliciousness!The flavors explode in your mouth,the moment you take one bite.So succulent, so juicy, so moist, so so wonderful that I cannot tell you how much I love this simple yet amazing dish!

This recipe is the result of trying to use-up two items I had on hand.Chicken mince and with the abundance of mangoes in the stores,some big juicy mangoes!Thai cuisine came to mind and since I had Red Curry paste in my refrigerator, I thought of making Red Curry Kebabs along with a delicious Mango Salad to go with it!I found this amazing recipe for the kebabs in a blog called Gourmet Getaways and the recipe was exactly what I was looking for!I tweaked the original recipe a little bit to suit my taste and the result was unbelievable.

I've used ripe mangoes for the salad, although most Thai Mango salads call for unripe mangoes.Like I said I just used what I had available.If you want you can substitute unripe mangoes as well.This makes for a great party food and will appeal to both kids and adults alike.The salad is very easy to put together and goes very well with these kebabs!In the past I have served this salad with Tofu and Thai fish cutlets ( recipe coming soon!).
The earthy spices in the Red Curry combined with the ginger and garlic flavors the kebabs while the lemon juice adds its tanginess.The coriander leaves lends its freshness and the Mango Salad makes this combination complete!Earthy, sweet, tangy, exotic flavors at their best!

Thai Red Curry Chicken Kebabs with Mango Salad
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Ingredients:

For the Kebabs:

Chicken Mince-1 lb
Red Curry Paste-3 tbsp
Ginger crushed-1/2 tbsp
Garlic Crushed-1/2 tbsp
Green Chillies-2 chopped
lemon juice-1 tbsp
Coriander leaves-1/2 cup (chopped)
Cornflour-2 tbsp
Fish Sauce-1 tsp
Salt-to taste
Oil-2 tbsp

Mango Salad:
Firm Ripe Mango-1 large
Orange Pepper-1 cubed into small pieces

Dressing:
Soy Sauce-2 tbsp
Fish Sauce-1/2 tsp
Brown Sugar-1 tbsp
Lemon juice-2 tbsp

Process:

Mix all the kebab ingredients except oil in a bowl and make small round shaped patties.Heat the oil in a skillet and place the patties.Cook on both sides until they're golden brown and fully cooked.
In the meantime whisk the dressing and pour over the mangoes and peppers.Your salad is ready.
Arrange the kebabs and the salad on a platter and serve!

Baked Vegetable Spring Rolls-Indian Inspired~

Celebrate this Mother's Day with an appetizer/snack that's easy, quick and delicious!
When we were living in England, our favorite appetizer at any party we hosted were these amazing Spring Rolls sold in this tiny Indian sweet shop.Their Indian style spring rolls were made of just Paneer and tasted divine!It was very different from any other Spring rolls I'd ever had and I instantly fell in love with it!When I picked up some Spring Roll Wrappers from a Korean Store recently, I thought of recreating the same recipe, but with different vegetables for more flavor and some crunch.

These are very mild with just 5 ingredients in the filling and go well with a hot sauce like Sriracha on the side.You could use your imagination and add anything else you want to it like green chillies or some paprika, but I've kept it really simple.The process is fairly easy and does not take too long.These are also good for you since I've baked them instead of deep frying!The result is a crisp, crunchy and delicious appetizer that you can serve your guest at your next party!

Easy Vegetable Spring Rolls-Indian Inspired
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Ingredients:

Spring Roll Wrappers-10-12 sheets
Cabbage-11/2 cups sliced thinly
Frozen Corn-1 cup
Yellow Peppers-1 cup sliced
Ginger-1/2 inch crushed
Cumin Seeds-2 tsp
Salt-to taste
Oil-1 tbsp
Cooking Spray

Process:

Preheat the oven to 425 degrees.

In a skillet, heat oil and the cumin seeds.Once they crackle add the ginger and saute for about a minute.Add all the ready vegetables.Stir fry on high for about 2 minutes.Turn the heat off and keep aside to cool.

Place the spring roll sheets in a plate and cover it with a moist towel to prevent it from becoming dry.
Work with one sheet at a time, take about 2tbsp of the filling mixture and place in about 2 inches from the edge facing you.

Fold the bottom of the wrapper over the filling.Fold-in both of the sides of the wrapper and continue rolling till you reach the top end.
Brush some oil over the rolls and place them seam side down on a greased baking tray.Bake for about 12-15 minutes and turn them over.Bake for another 8-10 minutes until slightly brown.Serve hot with your favorite sauce!

I'm also taking this opprotunity to announce the #CookForMom contest this #Sunday Supper started by our friend Isabel @Family Foodie for a chance to win a Kitchen Aid Hand Blender!The contest opens on 12th May 2012 and will run until 19th May 2012!The winners will be announced on 20th May 2012!

This contest is open to both bloggers and non-bloggers with a Pinterest Account.All you have to do is to create a recipe using the Hand Blender for Mom on Mother's Day and create a Board on Pinterest with 5 pins (the other recipes can be your older recipes or could come from any source validly credited).The pins with most likes wins!!

Please click on Pinterest Contest for the exact details and rules to enter!!

Indian Spiced Sweet Potato Patties

My newest craze now-a-days are Sweet Potatoes.So rich in texture, taste and a nicer and healthier alternative to Potatoes.Packed with nutrition, rich in fiber, vitamins and beta carotene, this is a wonder vegetable that you can incorporate into your family's diet. Its a versatile vegetable, that can be used in many different ways right from cutlets,to a simple mash, casseroles or desserts.

I had originally planned to make a sweet potato mash for dinner.The idea of making these into patties popped in when I had peeled them up and I instantly changed my plan!!I opened up my spice cabinet and threw in some coriander and cumin to give it a kick.The result is a luscious, vibrant, delicious and a healthy appetizer or snack that you can feel good about eating!

Don't be fooled by the color of these, they taste best when the natural sugars in the sweet potato caramelizes and imparts an earthy slightly charred flavor!The ginger blends in with the sweet potato, the spices and the chillies tickle the taste buds and the corn starch works as a binder.Its rustic and delicious!!I have been making it ever since and I'm sure you will too, once you've tried it.

Indian Spiced Sweet Potato Patties
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Ingredients:

Sweet Potatoes-3 Medium or 4-5 small (makes about 8-10)
Potato (any kind)-1 medium boiled

Ginger-1 inch crushed

Green Chillies (jalapeños)-2 chopped finely

Ground Cumin-1 tsp

Ground Coriander-1 tsp

Cornstarch-2-3 tbsps

Salt-to taste

Oil-for shallow frying

Process:

Wash the Sweet potatoes and bake it in the oven at 350 degrees F for 50 mins- 1 hour until cooked.
In the meantime boil a potato either on the stove-top or in a microwave.
Peel off the skin of the sweet potatoes and the potato, mash it and mix all the ingredients except oil.Take some of the mix and flatten it between your hands, into round shaped patties.Heat oil in a no stick pan over medium heat.Shallow fry until nicely brown and caramalized on both sides.Serve hot with some ketchup!

Notes: For best results 

• refrigerate the ready patties for about 20 minutes before you fry them
• Use a Non-Stick pan to prevent them from sticking (do not use too much oil, just 2 tbsp on each side should suffice)
• Let the patties develop a nice brown color on one side before you flip them

Quinoa Endive Boats

As promised some time back I'm promptly back with another Quinoa recipe!This is a salad served in Endive Boats.Absolutely delicious and perfect for today's gorgeous spring weather.As the weather gets warmer shedding those extra pounds off our body is not a bad idea.After all, we've got to get into those summery outfits, don't we?This recipe will not only help you shed those extra pounds but will also do your body A LOT of good!Quinoa as we all know is extremely healthy, low in carbs, full of vitamins and minerals, a light and nutritious meal that is good and good for you.

This salad has a range of flavors and looks very elegant.Ideal served as your lunch or as a salad for a party.The contrasting textures from the crunchy Endive and Cucumber and the soft and creamy Avocados and Quinoa itself makes for a very interesting mix.The Balsamic dressing and the Raisins add the sweet and acidic hit to the salad.Overall a winner!

Quinoa Endive Boat Salad
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Salad Ingredients:


Quinoa-1 1/2 cups cooked 
Cucumber-1 cup cubed
Large Avocado-1 cubed
Raisins-1/2 cup
Endives-2 heads (makes about 20)


Balsamic Dressing:


Balsamic Vinegar-1 tbsp
Honey-1 tsp
Salt-1 tsp or to taste
Pepper-1 tsp
Olive Oil-2 tbsp


Process:


Cook the Quinoa according to the instructions.Keep aside.
Cut the bottoms of the Endive heads (about 1/4inch).Separate the leaves and arrange on a platter.
Whisk the dressing together.
Mix all the salad ingredients and drizzle the dressing all over.Toss the salad.Take a spoonful and fill the Endive Boats with the salad.Serve chilled!

March is #Greenslove month and I'm glad to be co-hosting this bloghop with these fabulous blogger friends.Please make sure to check out their blogs while you're here!


Al Dente Gourmet ~ Aldy ~ @AlDenteGourmet
ASTIG Vegan ~ Richgail ~  @astigvegan
Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
BigFatBaker ~ Erin ~ @BigFatBaker
Bon a croquer ~ Valerie ~ @Valouth
CafeTerraBlog ~ Terra ~ @CafeTerraBlog
Cake Duchess ~ Lora ~ @cakeduchess
Cheap Ethnic Eatz ~ Evelyne ~ @cethniceatz
Easily Good Eats ~ Three Cookies
Georgiecakes ~ Georgie ~ @georgiecakes
Kitchen Belleicious ~ Jessica ~ @kbelleicious
Mis Pensamientos ~ Junia ~ @juniakk
My Twisted Recipe ~ Dudot ~ @mytwistedrecipe  
No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Queen's Notebook ~ Elizabeth ~ @Mango_Queen  
Rico sin Azucar ~ Helena ~ @ricosinazucar
Savoring Every Bite ~ Linda ~ @Spicegirlfla
Simply Reem ~ Reem ~ @simplyreem
Soni's Food for Thought ~ Soni ~ @sonisfood 
Sprint 2 the Table ~ Laura ~ @Sprint2theTable
Teaspoon of Spice ~ Deanna ~ @tspbasil 
That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick
The Art of Cooking Real Food ~ Laura ~@TAofCRF
The Spicy RD ~ EA ~ @thespicyrd 
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack! ~ Jackie ~ @veganyackattack
Vegetarian Mamma  ~ Cindy ~ @VegetarianMamma