Monday, January 17
04:50 AM


29 Dec 2020

New Year’s eve is round the corner and you’ve probably planned the menu for your dinner. But don’t forget the most important part – starters! Here are a few easy-to-do, starters which you can make in minutes, even while guests arrive.


Zuchinni crisps


1/2 cup vegetable oil

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

2 zucchinis, thinly sliced 

1/2 cup all-purpose flour

2 large eggs, beaten

  1. Method

Heat vegetable oil in a large skillet over medium high heat.

In a large bowl, combine breadcrumbs and Parmesan. Set aside.

Working in batches, dredge zucchini rounds in flour, dip into the beaten eggs, then dredge in breadcrumb mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.



Slow cooked cocktail sausages



1 1/2 cups ketchup

1/4 cup brown sugar, packed

1tbsp Worcestershire sauce

1tbsp Sriracha, or more, to taste

1tsp Dijon mustard

600gm beef/chicken cocktail sausages, quartered

2tbsp chopped fresh parsley leaves



In a large bowl, whisk together ketchup, brown sugar, Worcestershire, Sriracha, Dijon and 3tbsp water. Place chopped hot dogs in a pan. Stir in ketchup mixture and gently toss to combine. Cover and cook on low heat 10-15 minutes. Serve immediately, garnished with parsley.



  1. Thai shrimp appetisers


2tbsp canola oil

2 green onions, chopped

2tbsp rice vinegar

1tbsp minced fresh cilantro

1tbsp lime juice

1 garlic clove, minced

1tsp grated lime zest

1/2tsp crushed red pepper flakes

1/4tsp salt

1/4tsp pepper

600g medium shrimp – peeled, deveined, steamed


In a large bowl, combine all the marinade ingredients. Add the shrimp and toss to coat well. Cover and refrigerate for 30 minutes. Drain and discard marinade. Arrange shrimp on a serving plate and serve with any dipping sauce.


Spicy potatoes


600g potatoes boiled and chopped (or use baby potatoes)

½tsp turmeric

½ red chilli powder

2tsp oil

Juice of half lemon

Salt to taste (½tsp)



Heat oil and add the potatoes and stir. Add the turmeric and salt to taste. Cover and cook on slow flame for 5-6 minutes. Then sprinkle chilli powder and cook on slow fire, covered, for 10 minutes. Garnish with lemon juice, toss, and serve hot.



Paneer tikka cubes


250g paneer (cottage cheese) cubes 
2 medium green capsicum – chopped
2 medium tomatoes – chopped

1tsp ginger garlic paste
¼tsp turmeric powder 
½tsp red chilli powder 
½tsp tandoori masala 
2 tsp lemon juice 
2tbsp thick curds
Salt to taste
2tbsp oil
1tsp gram flour
1tsp chaat masala


Whip the curds and add all the spices (except chaat masala), gram flour, lemon juice, ginger garlic paste and salt. Add the paneer cube and mix lightly to coat all cubes well. Thread them onto bamboo skewers with alternate pieces of capsicum and tomato and place on a charcoal grill. Toast on both sides for 5-6 minutes, brushing with oil in between. You may also grill them in an oven or on a hotplate with a drizzle of oil.

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