Appetizers/Snacks · Brunch · Easy Recipes · Non vegetarian · Seafood · Snacks

Shrimp Toasties

Buttery white bread topped with juicy fiery masala shrimp. A simplistic yet an elegant appetizer. These toasties are so wonderful with some drinks as starters or even as a snack anytime of the day. They are a blast of textures – crisped bread, succulent shrimp and fiery bite of green chillies.

I make the shrimp topping north indian style in a onion tomato ginger garlic masala but take this an as idea and cook your shrimp any way you like. On different occasions, I have tried south indian style with curry leaves and desiccated coconut as well as goan style with little kokum. If you have sea food lovers in the house these flavorful toasties will be a huge hit.

I wanted to use small or medium shrimp but could not find any so I used large sized.If you use a larger size shrimp as well, cut it up in bite size pieces. The recipe is pretty simple and quick. Make sure that the vegetables are finely chopped since the cooking times is not too long. Also if you are using frozen shrimp, thaw them properly and make sure that they are dry before adding to the pan.

Recipe

Ingredients (Makes 12 toasties)

  • 2-3 tbsp oil
  • 3 tbsp finely chopped onion
  • 3 fat garlic cloves, finely chopped
  • 1 tbsp fresh ginger, finely chopped
  • 1 large tomato, finely chopped
  • 2-3 green chillies(or to taste)
  • 2 tsp tomato paste (or use 1 tbsp tomato puree)
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • pinch of sugar
  • 18-20 large size raw shrimp, deveined and tail removed (cut into bite size pieces or if you can find smaller sized shrimp, use those)
  • 1 tbsp chopped cilantro
  • 1 tbsp toasted bread crumbs
  • Lemon juice to taste
  • Salt to taste
  • 3 white bread slices (sides removed and cut into quarters)
  • 2-3 tbsp melted butter (to brush on bread)

Notes

  1. If you are using frozen shrimp, thaw them properly and make sure to pat them dry before adding to the pan. we dont want any extra liquid while cooking.
  2. Add chilli flakes instead of green chillies if you wish.

Method

In a pan, heat up the oil. Add onions, ginger and garlic to the oil all at once and saute for 2 minutes on medium heat. We dont want to brown these but the raw smell should go away. Add the chopped tomatoes, tomato paste and green chilies next along with the spice powders & sugar. On medium heat saute for 4-5 minutes, stir a few times in between to make sure nothing is sticking to the pan. Let cook till the tomatoes cook down and you see little oil separating on sides of pan.

In the mean time, place the bread quarters on a baking tray and liberally brush with butter. Toast in a preheated 375F oven for 6-8 minutes until the bread is golden.

Once the masala has cooked nicely, lower the heat and add the shrimp and salt. Gently mix so that all the shrimp is coated in masala and let cook for 3-4 minutes till the shrimp are white and cooked through. Dont rush cooking the shrimp else they will turn rubbery. Cook and make sure that ALL the liquid has dried and the shrimp are coated in masala.

Switch off the stove, mix in the lemon juice, chopped cilantro and bread crumbs. You can add a pinch of garam masala as well if you wish.

Spoon the shrimp on toasted bread. Add few cilantro, green chillies or scallions and serve warm.

Enjoy!

Appetizers/Snacks · Brunch · Easy Recipes · Indian Streetfood · Side Dishes

Murgh (Chicken)Tikka

Sinfully Spicy - Murgh(Chicken) Tikka

Spicy, smoky and succulent – you could hardly go wrong when these define the dish you make.Bites of chicken grilled to perfection and instantly sprinkled with chaat masala for that much-needed tang and served immediately. I cannot think of a better appetizer or a side to fragrant rice pilaf. If you think healthy, skip the carbs and serve over a bed of greens and you are good to go.

Sinfully Spicy : Garlic,Chilies& Mint

When cooking chicken, I make sure not to skip the marination part – it does wonders to the otherwise plain poultry. Hours of marination in yogurt and spices not only makes the chicken morsels tender but packs them with so much flavor. I always plan leftovers because these are excellent tucked inside a wrap with some green chutney (or hot sauce), mayo and few fresh veggies.

Sinfully Spicy - Murgh(Chicken) Tikka

It would be false if I told you that I grew up eating home cooked chicken tikka. Every now and then when we had family dinners, tikkas of all sorts were ordered from a barbecue take out place near to our house. In India, home delivery is so common and free if you live in the same area as the restaurant. The tikkas came wrapped in layers of aluminum foil, still warm from the tandoor (clay oven).There used to be pink hued pickled pearl onions, lime wedges and chutney to go along the smoky bites.At times,it did not matter to transfer the contents on to a dinner plate, just spread open the foil and everybody helped themselves – a really informal way of entertaining if you may think so.

Sinfully Spicy : Spices

Tikka (meaning chunks or pieces) is an extremely popular street food back home. All kinds of marinated vegetables, paneer as well as meat and poultry are available readily for a take away or a quick mid evening snack by the road side.

However, these are not to be confused with Chicken Tikka Masala, a spicy curry from the indian subcontinent which could definitely use a tikka like these simmered in sauce. You would find a lot of recipes of making tikka in India, each using almost the same spices in varying quantities.I am sharing what I make every now and then with all kinds of herbs & an essential dollop of ghee that goes into the marinade.

Sinfully Spicy - Murgh(Chicken) Tikka

Sinfully Spicy - Murgh(Chicken) Tikka

Morsels of chicken marinated in yogurt and fresh ground spices and then grilled to perfection. You could use the same marinade for paneer tofu or with vegetable chunks.

Ingredients (Serves 2-3)

  • 1.5 lb boneless, skinless chicken thighs 
  • 1 tbsp fresh lemon juice
  • 3 garlic cloves, minced
  • 1/2 tsp minced fresh ginger
  • 1/2 tsp salt

For the marinade

  • 3 tbsp thick plain yogurt
  • 1 green cardamom
  • 1 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1/8 tsp fenugreek seeds
  • 1/2″ cinnamon stick
  • 2 cloves
  • 1/4 tsp roasted cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp kashmiri chili powder (this gives the color, not the heat)
  • 3 tbsp chopped cilantro
  • 2-3 green chillies, finely chopped (adjust to tolerance)
  • 2 tbsp chopped fresh mint leaves
  • 1 heaping tsp kasuri methi, crushed between palms(dried fenugreek leaves)
  • 1 tbsp ghee 
  • salt
  • oil for brushing the grill top/skillet
Garnishes – Chopped Cilantro or mint, lime wedges, chaat masala.

Note –

  1.  You could use chicken breast too in this recipe. But I find that thighs turn out much more juicy and succulent.
  2. If you don not have all the whole spices mentioned above, trust your favorite tandoori spice powder & use it. Don’t skip the fresh herbs though.

Method

Clean and pat dry the chicken thighs. Cut them into bite size pieces. Rub with lemon juice, minced garlic & ginger,1/2 tsp salt and keep aside for 15 minutes.

Meanwhile, tip in cardamom,coriander,black pepper, fenugreek, cinnamon & cloves into your coffee grinder and grind to a (not too fine) powder. Mix this powder in a bowl with yogurt,cumin powder, turmeric, chili, cilantro, green chili, kasuri methi, ghee & mint leaves. Marinate the chicken with this and keep refrigerated for at least 8 hours (overnight is best).

Take the marinated chicken out of the refrigerator 1 hour prior to cooking. Sprinkle salt to taste before ready to grill. I use my stove top grill to cook them, however you can skew them and cook over outdoor grill.These cook very well over a cast iron skillet/tava. Cook the chicken pieces to perfection flipping regularly to cook on all sides.

Serve hot along side onion rings & green chutney.

Enjoy & Thanks for stopping by!