Marias Menu » Snack & Starter Recipes

Pepper Chicken (Kurumulaku Chicken)

Maria — Fri, 03 Feb 2012 08:52:08 +0000

Here is the pepper chicken recipe, finally! I’ve been getting requests for this recipe for a long time. Though I came across many recipes, I didn’t find any of it interesting to give it a try. I’m glad to say, the search ends here! Last time when I went to Kerala for holidays, I happened to see a cooking show featuring this recipe. It was a sunday and I was just lazying around, lying down on the sofa, surfing the channels. The moment I heard the word ‘pepper chicken’ on TV, I just jumped out of the sofa, got hold of a piece of paper that I could find and started writing down.

Sometime ago, when I was planning to cook chicken, I thought of this one and started searching for the recipe, but couldnt find. To top it, I wrote it down on a tiny piece of paper. How I wish everything had some kind of button or code attached to it, so that we can give it a ring just like the mobile phone & find it instantly! Dont you think so? Anyways… a few days later, when I opened my recipe diary, some bits of paper fell down. Tada! It was the pepper chicken recipe…

Though I started with the recipe on paper, I ended up with something totally different. It wasn’t intentional, but it happened just like that. Anyways, I’m happy with the end result. I loved the colour, the flavour… Let me tell you, it turned out quite spicy! You will get the sharp taste of pepper in the first mouthful itself. So please feel free to adjust the spice level to suit your requirements. Since this is a dry preparation, you can use this as a starter also. Btw, I somehow got the feel of a ‘thattukada’ (street food) food from this, may be because of the spiciness and colour of the dish.

Hope you’ll also enjoy this and wish you a spicy weekend ;)

Here goes the step by step pictures…

Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice…

Crush the whole black pepper & keep it aside…

Heat oil in a pan & cook the onions, till it turns dark brown…

Add grated/crushed ginger & garlic, green chilli & curry leaves to the browned onions…

Add masala powders…

Add soya & tomato sauce…

Add 1/4 cup water to the masala…

Add marinated chicken pieces to the masala…

Add 1/2 cup water & let it boil…

Cover & cook till the chicken is done…

The chicken is cooked…

Add curry leaves & roast it a bit more…

Pepper Chicken ( Kurumulaku Chicken)

Recipe type: Main, side dish, appetiser

Author: Maria Jose

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 3

Ingredients

Chicken – 400-450 gms, cut into medium size pieces
For Marination
Pepper powder – 1/4 tsp
Lemon juice – 1 tsp
Salt
For Masala
Onion – 2 med-large, sliced
Ginger & garlic – 2 – 21/2 tsp each, grated/crushed
Greenchilli – 1-2, slit lengthwise
Whole Black pepper – 1 1/4 tsp
Garam masala – 1/2 tsp
Fennel (perumjeerakam) powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Chicken/meat masala – 1/2 tsp (optional)
Soya sauce – 1 tsp
Tomato sauce – 1 tsp
Curry leaves
Coconut oil
Salt

Instructions

Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice. Crush the whole black pepper (do not powder).
Heat oil in a pan & add sliced onion. Let it brown. Add grated/crushed ginger and garlic, green chilli and curry leaves. Let it cook till the raw smell goes, around 3-4 mins. Add crushed pepper, turmeric powder, garam masala, fennel powder and chicken/meat masala (if using). Mix well. Cook for another 2-3 mins. Add soya and tomato sauce/ketchup. Mix well.
Add 1/4 cup water and salt and mix well. Add marinated chicken pieces. Combine everything well and make sure that chicken pieces are coated with masala. When chicken starts changing the color add 1/2 cup water & mix well.
Let it boil. Reduce flame and cover and cook it till the chicken is done. Check in between, give a stir and add more water only if required. Once the chicken is done, remove the lid, add some curry leaves and continue cooking for another 5-7 mins on low flame, just to roast it a little more. Remove from fire. The dish will get a darker shade once it rests.
Garnish with onion & lemon/lime.

Notes

I strongly recommend using crushed pepper in the masala for the flavour and taste. Also if you are looking for that typical Kerala style preparation, use coconut oil. Be careful while adding salt, since the chicken is already marinated with salt and salt comes from soya sauce too.

I suggest you prepare this dish in advance, so it helps the flavour to settle in.

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Tuna Fish and Vegetable Cutlet

Maria — Thu, 26 Jan 2012 09:13:38 +0000

I’m very excited to post this recipe! This is the first recipe with a full set of step by step pictures – a recipe picture tutorial :). You remember the survey we took some time ago? Step by step pictures topped the list of features desired on this blog. This was something I never thought of doing. So thanks for your suggestion! As I’ve mentioned before, I’m not a person who is passionate about taking photos. I like it, but don’t love it. But since you asked for it, I decided to give it a try. Though I’m not promising this for all the recipes. Sometimes I completely forget about it and at times I remember it only half way through the cooking. Anyways, I’ll try my best to keep it going. I’ve kept the size of the pictures small, because already there are some complaints that this site takes time loading. I dont want to test your patience any further ;)

I’ve posted fish cutlet recipe before, but this recipe is somewhat different from that. Canned tuna is something I stock up in my kitchen cupboards. I mainly stock it for two reasons… there is no hazzle of cleaning the fish and it gets cooked in a jiffy. I think there is a mixed reaction for the canned tuna. Some people like it, while others just dont. But let me tell you something, if you make this cutlets, its hard to tell whether its tuna. With all the spices and masala it almost, well I said almost.. tastes like chicken. Btw, if you cant stand the taste of tuna, you can try this recipe with chicken also. I’ve given the details in notes section of the recipe.

Other thing about the recipe is that, this is more like bakery style cutlet recipe. If you check out my previous cutlet recipes, you can see that there are no masala powders other than garam masala. But if you’ve tried the bakery cutlets, you can see that the filling is a bit yellowish in colour and you get more masala taste. Though I’m a big fan of homemade cutlets, I like bakery cutlets too, just for the different taste. After all, you know my love for bakery food ;)

This is the first time I’ve tried adding veggies to tuna cutlets. I got this idea from my aunt, Tesschechy. I happened to take some tuna cans for her. She wanted to make tuna cutlets for a family get together. But since she had to feed an army, she added some veggies and oppikalfied (adjusted) the qty for the whole bunch. I liked it very much and wanted to try it since then. Also this is one of those snacks/appetizers which you can make ahead. It sure comes handy when you are lazy to cook ;)

Here is the step by step pictures:

Canned tuna

Boiling the potatoes..

Cooking chopped onions, ginger & garlic, green chilli & curry leaves…

Adding grated carrots & chopped beans..

Adding masala powders..

Adding tuna pieces..

Mixing tuna mixture & boiled potatoes..

Cutlet mix is ready..

Shaping the cutlets..

Egg white batter & bread crumbs for dipping & rolling the shaped cutlets..

Ready to fry/freeze…

Patties in between layers of parchment paper..

Here is the recipe:

Tuna and Vegetable Cutlets

Recipe type: Appetiser, Side dish

Author: Maria Jose

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Serves: 15

Ingredients

Canned Tuna – 4 cans (net weight of 1 can is 100 gms)
Carrot – 1, grated
Chopped beans – 1/4 cup
Potato – 2 big, cubed
Onion – 4 medium, chopped
Ginger & garlic – 1 – 1 1/2 tbsp, chopped
Green chilli – 3-4, chopped
Turmeric powder – 1/2 tsp
Coriander powder – 1 1/2 – 2 tsp
Fennel powder (perumjeerakam) – 1/2 tsp
Garam masala – 1 tsp
Pepper powder 1/2 – 1 tsp
Salt
Oil
Curry leaves
For coating
Egg whites – 2
Plain flour (maida) – 2 tbsp
Water – 1 1/2 – 2 tbsp
Salt – a pinch
Bread crumbs – 2-3 cups

Instructions

Drain the oil from tuna.
Cook the potatoes with salt till it is well done. (I cooked them on stove top, you can pressure cook them also). Let it cool completely.
Heat oil in a pan & add chopped onions, ginger & garlic, green chilli & curry leaves. Cook till the onions becomes soft & start changing the colour. Add grated carrots & chopped beans. Cook till the veggies are done. Add the masala powders, salt & mix well. Cook for 2 mins. Add tuna pieces & mix well. Cook for 5-7 mins, till everything is combined well. Let the mixture cool down completely.
Add the cooked potatoes to the tuna mixture & mash them & combine the two. Make sure there are no lumps. Shape the mixture as per your liking (refer notes).
Make a thick paste with flour & water & salt (a pinch). Add the beaten egg whites to this & whisk till you get a smooth batter. Dip the shaped cutlets in this batter & roll in bread crumbs. At this stage the cutlets are ready to freeze. You can store it in a ziplock bag & freeze it for 1-2 months. Keep the frozen cutlets at room temp for 30-45 mins before frying.
Heat oil in a pan on med – high flame. When the oil is really hot (not smoking) add the cutlets & fry it till its golden in colour. Drain on a paper towel & serve hot.

Notes

Be careful while adding salt, since the canned tuna is already salty.

You can substitute tuna with chicken also and follow the same procedure. I think you can use around 400 gms of boneless chicken for the above measurements. Boil the cleaned chicken with salt and pepper till it is cooked. Mince the boiled chicken and add to the masalas.

I used cookie cutter for shaping the cutlets.

I got 29 small- medium size cutlets and 4 medium size patties with the above qty. I didnt coat the patties with egg whites and bread crumbs. Just froze it after shaping, in between layers of parchment paper. I dont defrost the patties before cooking. I shallow fry the patties.

Sausage & Cheese Bites

Maria — Tue, 01 Nov 2011 19:12:58 +0000

Its been more than two weeks that we’ve met, right? So how was Diwali? I do hope you had a fun filled festive celebration with loads of sweets & yummy food. Our diwali is usually very much limited to feasting on the yummy diwali sweets given by friends. This time though, I got a big box of sweets from India…. my brother was here :) Now you know the reason for the small break.

Btw, tell me… what do you google the most? I’m just curious. If you ask me, recipes top my search list. When I’m absolutely jobless, I check the stats page of this blog and sometimes I find interesting search words there. Well, most of the search key words are for recipes but sometimes there are exceptions! The other day I just happened to see this one… “how to confront Mallus (Malayalees/Keralites)”. If you are thinking how that search lead up to this space, here is the answer. Anyways, after seeing that the very first question popped up in my head was … are we that difficult a bunch that you need to do a google research on confronting us, what do you think?

I know I know..I’ve been blabbering so much and didnt tell you anything about the recipe. Well.. I happened to have some Bisquick (pancake mix) with me which was nearing its expiration date, so did a quick google search and I ended up with this. This is a very easy appetizer/snack recipe. It takes no time at all to put this together. I actually thought it tasted more like a savoury cookie with sausages in it! If you like sausages, its a good reason to try this, if you like cheese then its another plus and if you like baked snacks than fried ones, then what are you waiting for, start making this already. I should tell you something though… it looks a bit dry, but once you take a bite, you’ll know looks can deceive you ;)

Sausage & Cheese Bites

Recipe type: Appetiser, starter, baked snack

Author: Maria Jose

Cook time: 20 mins

Total time: 20 mins

Serves: 3-4

Ingredients

Cooked sausage cut into bite size pieces – 1 cup
Bisquick – 1/2 cup (substitute given below)
Grated cheese – 3/4 cup (I used cheddar)
Milk – 2 tbsp (I used cold milk)
Hot sauce – 1/2 tsp
Cajun seasoning – 1/2 tsp (optional)
Dried rosemary – a pinch
Substitute for Bisquick: Recipe from here
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon Crisco (shortening) (you can use butter also)

Instructions

Preheat oven to 180C/ 10 mins before baking. Line a baking sheet with parchment/baking paper. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. Bake in the preheated oven for 20-25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Bisquick Substitute Preparation

Mix dry ingredients together, then using a pastry knife cut the Crisco into the mix. Makes 1 cup Bisquick equivalent. This mix has to be stored in the fridge.

Notes

I got around 12 small – medium size balls with the above qty. Mine was ready in 20 mins, so adjust the baking time to suit your oven. It’s better not to over brown it otherwise it becomes dry. You can use any cheese of your preference. Also you can increase the qty of cheese, if you like it. Its better to serve it hot/warm. It becomes hard once its cooled. Please check out this page to see how you can make this ahead & freeze it.

Recipe Source: Betty Crocker

Chilli Chicken

Maria — Mon, 05 Sep 2011 08:07:17 +0000

Hellooo, how are you? Yep, its been almost a month since we met. First things first… we went to India for a small holiday. However this gap between us wasnt planned. I was hoping to catch up with you in between, but it didnt work out. Anyways, now I’m back in Bahrain & the first thing I wanted to do was to just pop in here & say a quick hi to you. I’m sure you are in a joyous mood with all the festive celebrations. We also had a gala time back home, though it was a very hectic trip. I wanted to collect some recipes for you as well, but all I did was eat, eat & eat more! Haa… how I like it when somebody else has to bother about all the cooking nuances & my role is to just relish those wonderful dishes. Just thinking about it now, makes me hungry & miss all those home cooked food :(

Ok, now let me ask you something…. Was chilli chicken the first thing that you used to order in a restaurant during your school/college days? During my school years, fried rice & chilli chicken was the most happening couple. So whenever we dined out, it used to be the standard menu. I remember my brother even getting angry at us, me & my cousin sisters, for ordering the same thing again & again, instead of trying out something new. Fast forward to present, my preferences have changed, but I still miss those deep dark red coloured chilli chicken that I used to have from Kerala hotels.

Btw, I’ve noticed something, most of the newly married girls, at least the ones I know, learn to cook fried rice & chilli chicken even before learning how to cook the basic everyday stuff. I was also included in that category ;) Were you also like that or are you planning to be like that? I’ve tried different versions of chilli chicken, but I wasn’t completely happy with any particular recipe. I always compared it to the taste of chilli chicken during my childhood days & I felt something was missing. Finally I got this recipe from one of Jose’s aunt. Its not exactly like what I used to have, but we both liked it very much.I think the ground green chilli gives a distinct flavour to this dish. So for the time being, I’m ending my search for chilli chicken recipe here.

Hope you too will like it, here is the recipe:

Above is the picture of Chilli Chicken made by Ramya, based on the above recipe. Thanks dear :)

Chilli Chicken

Recipe type: Side dish

Author: Maria Jose

Prep time: 90 mins

Cook time: 15 mins

Total time: 1 hour 45 mins

Serves: 3-4

Ingredients

Chicken – 450 gms, cut into thin strips (I used boneless)
For marination:
Ginger & garlic – 1 1/2 tbsp, chopped
Green chilli – 3
Kashmiri chilli powder – 1/2 tsp
Pepper powder – 1/4 tsp
Egg white – 1, beaten
Cornflour – 2 tbsp
Soya sauce – 1 1/2 tbsp
Salt (refer notes)
For sauce:
Onion – 2, chopped
Capsicum 1, chopped
Ginger & garlic – 1 tsp each, chopped
Kashmiri chilli powder – 1 tsp
Water – 1 cup
Soya sauce – 1 tbsp
Tomato sauce – 1 tbsp
Oil – (I used Sunflower)
Salt (refer notes)

Instructions

Grind together ginger, garlic & green chilli, listed under marination, together to a fine paste by adding 1 tbsp water. Marinate the cleaned chicken strips with the ground paste & other items listed under marination. Refrigerate for 1-2 hours, overnight refrigeration is the best. Heat oil in a pan & deep fry the chicken pieces till it becomes golden brown.
Sauce Preparation:
Heat some oil (you can use the same oil, which is used for frying chicken pieces) in a deep pan. Add chopped onion, capsicum & salt. When it becomes soft (onion doesnt have to change colour), add chopped ginger & garlic. Saute for 2-3 mins. Mix Kashmiri chilli powder in 1 cup water. Add this to the sauce mixture. When it starts boiling add soya & tomato sauces. Mix well. Add fried chicken pieces. Mix well. Cover & cook till the sauce is reduced & chicken pieces are coated well with the sauce. Serve hot with fried rice or noodles.

Notes

Though I used boneless chicken, I think it will taste great with boned chicken too. Make sure to cut chicken in small size pieces. Since soya sauce is added, be careful while adding salt. While frying the chicken pieces, make sure that it is not over fried. The chicken is ready when it becomes golden brown. You can add chicken cube to enhance the flavour. If using chicken cube, add it along with the sauces while making the gravy. Again, the chicken cube is salty, so be careful while adding salt.

Nutty Chicken Strips

Maria — Tue, 07 Sep 2010 20:19:35 +0000

Have you ever taken an online test? In today’s life, where the computer steals most of your time, its no surprise what the answer is! I guess there are online tests for just about every topic you can think of…

But have you taken the test of patience? I don’t think you’ll see one online, though there is an offline one! Just spend an hour trying to feed a toddler! (I can see many young mother’s nodding their heads vigorously!) I’m not saying all toddlers are difficult to feed, but I guess the majority falls into this category.

I usually get a call from my friend around noon time asking me to drop in to her place. She has a sweet little angel, but all her sweetness somehow vanishes when you try to feed her :) My friend starts the feeding session with story telling, singing, dancing, playing hide n seek and what not! I’ve even see her diving from behind at times! But this little cutiepie is one smart cookie, she’ll strategically stand in the corner of the room, so my friend can’t spoon feed her from behind!

I’m her 911, when all else fails :) So my role is to go there and play with this little angel and try to distract her or make her laugh somehow, so that when she opens her mouth, my friend can act like lighting and spoon feed her! You see timing is very important!

If you’re thinking that these little munchkins behave like this all the time, guess again. Try placing a plate of french fries or some nuggets or a packet of Lays infront of them, you don’t need to say or do anything… the plate will be empty in just a few minutes… with a naughty grin on their face.

When I saw this recipe in AWW cookery book, I first thought of all those little princes / princesses who test their mom’s patience :) I also receive mails/comments very often asking for kid’s recipes. I guess this is very apt for them, I do really hope your little one enjoys this small treat. The original recipe doesnt call for any strong spices powders (pepper/red chilli flakes), so you can avoid it if you wish. I really wish this recipe gives you a peaceful feeding time without any 911 calls ;)

Ohh..I forgot to tell you, we two big kiddos absolutely enjoyed this nutty chicken, that’s how we washed away the healthy cookie ;)

Here is the recipe:

Boneless Chicken – 250 gm
Salt
Plain flour (maida) – 2.5 tbsp
Egg – 1, lightly beaten
Milk – 1 tbsp
Ground almonds – 1/2 cup (refer notes)
Bread crumbs – 2/3 cup
Pepper powder/Red chilli flakes – 1 – 1.5 tsp
Oil

Clean the chicken and cut into thin strips. Marinate the chicken pieces with salt and roll in plain flour. Shake off the excess flour. Combine the beaten egg & milk and dip the chicken pieces in this mixture. Combine almond flour, bread crumbs & pepper powder/chilli flakes. Roll the chicken pieces in almond & bread crumb mixture.

Refrigerate the coated chicken pieces for 1 hour. Deep fry the chicken strips in hot oil until lightly browned . Drain on absorbent paper. Serve hot with sauce/dip of your choice.

Notes: The original recipe doesnt use any pepper/chilli flakes. If you are making this for little kids, you can avoid it completely. I used spiced breadcrumbs and so I didnt add any pepper/chilli flakes.

Homemade Almod flour/ground almonds:

1 cup almond flour = To make your own almond meal place 1 cup (100 grams) sliced (blanched (skins off) or natural (skins on)) almonds

with 1 tablespoon (14 grams) granulated white sugar in a blender or food processor and process until finely ground. Sugar or flour is added to the almonds to prevent clumping as it absorbs the oil exuded from the almonds. Toasting the almonds first dries them which also helps to prevent clumping.

Oatmeal, Dates & Raisin Cookies

Maria — Mon, 30 Aug 2010 20:13:36 +0000

Have you ever noticed a goat or a cow grazing? There is something common….those two animals keep chewing all the time. Seems like I have something in common with them :) Oh yes, I’ve told you several times about how I like to munch something every now and then. Can you believe it when I say that I start raiding my kitchen cupboards for some snacks after 10 mins of having BF or lunch? These days I find it really hard to resist the temptations especially when my FB newsfeed is always updated with some beautiful food snaps. Ok leave the internet and switch on the TV, almost every other channel is loaded with cookery shows, doesn’t look good, what about reading something and there again you can see some food pics, sigh! It feels like the Universe is conspiring for me to give into the temptation ;)

Usually I end up with some junk food for munching, but after some time I feel guilty and forcefully eat some supposed-to-be health bars and what not! I only wish that these health bars suppressed my munching temptation… but the effect is more depressing. I don’t like the taste of all this healthy crap and that’s when I realised how I miss those unhealthy flavoured junk food and stuff myself with the double the amount of junk. So much for trying to eat healthy.

When I posted this eggless cinnamon recipe here, I never ever thought it would be one of the most popular recipes in the site. Because its a general tendency that we associate healthy food with awful taste, yep – I also do that. But that recipe was a revelation to me that healthy stuff can be tasty too and yes I’m sure there are other recipes also of the same category. This is one such recipe. Though the name of this cookie is Oatmeal & Raisin & Dates cookie, I re-christened it as Healthy Cookie. Yep, if you go through the ingredients, you’ll know it. I’ve customised the original recipe to make a healthier version.

Another thing I liked about the recipe is that, its quite filling. Also its a good way to incorporate oats in your diet. The cookie has a soft cakey texture with a slightly crusted top.

So shall we go ahead and bake some healthy cookies?

Here is the recipe:

Wheat flour (atta) – 1 1/4 cups + 2 tbsp
Oats – 1 1/2 cups
Baking powder – 1/2 tsp, slightly heaped
Baking soda – 1/2 tsp, slightly heaped
Soft light brown sugar – 1/2 cup, firmly packed
Raisins – 1/4 cup, heaped
Dates – 3/4 cup, chopped
Chocolate Chips – 1-2 tbsp, (optional)
Vegetable Oil – 3/4 cup ( I used sunflower oil)
Egg – 1, lightly beaten
Milk – 5 tbsp

Preheat the oven to 180 C/ 375 F, 10 mins before baking. Lightly oil a baking sheet.

Mix together the flour, oats, baking powder, baking soda, sugar, raisins, chocolate chips and dates in a large bowl. In another bowl, mix the egg, oil & milk together. Make a well in the center of the dry ingredients and pour in the egg mixture. Mix the mixture together well with either a fork or a whisk or a wooden spoon to make a soft but not sticky dough.

Place spoonfuls of the dough well apart on the piled baking sheet and flatten the tops down slightly with a fork. Transfer the biscuits to a preheated oven and bake for 10 -12 mins until golden. Remove from the oven, leave to cool for 2-3 mins, then transfer the biscuits to a wire rack to cool, Serve when cold or store in an airtight container. I got 18 cookies with the above qty.

Notes: You can also use plain flour or wholemeal flour instead of atta. I stored the cookie for 1 week @ room temperature in an airtight container. I used an ice cream scoop to drop the cookie dough on to the baking sheet. I lined the baking sheet with al.foil & baking paper.

Eggless version: Though I haven’t tried it yet, I’m guessing you can substitute the egg with some pureed banana. If you happen to try the eggless version, please do let me know.

Substitute for brown sugar: 1 Cup light brown sugar =

1 cup (215 grams) raw sugar

1 cup (200 grams) white granulated sugar

1 cup (200 grams) white granulated sugar plus 1/4 cup (60 ml) unsulfured light molasses

For light brown sugar – substitute 1/2 cup (110 grams) dark brown sugar plus 1/2 cup (100 grams) white granulated sugar ( source: joy of baking)

Please check out the oatmeal cookies baked by Suni, based on the above recipe. She dipped them in chocolate, yummy! Thanks dear :)

Sausage Bites

Maria — Wed, 25 Aug 2010 09:01:28 +0000

How was your Onam celebrations? Hope you had a great time with your friends & family. We celebrated Onam at our friend Vinod & Deepthi’s place. I know I didnt wish you Onam. I didnt make anything special for Onam & I felt bad wishing you Onam empty handed. However if you are a Non Resident Malayalee who is waiting to celebrate Onam during the weekend, please have a look at my Onam recipes, hope you will like something. If you have already celebrated Onam and want to taste some non veg stuff, here is a quick option.

I’ve posted only one sausage recipe before, sausage packets. I got that recipe from one of our friend’s when she served it as a starter for a party. This recipe is also from another friend, my dearest friend, Maryann. This recipe is a breeze to make & a total crowd pleaser.

Here is the recipe:

Sausage – 5
Ginger & garlic – 1 tsp, each grated
Onion – 1 medium, finely chopped
Pepper powder – 1/4 – 1/2 tsp
Tomato sauce – 1 tbsp
Soya sauce – 1/2 -1 tbsp
Hot sauce/Tabasco sauce – 1 tsp (refer notes)

Boil the sausage & cut into bite size pieces. Heat oil in a pan & add finely chopped onion. When it becomes brown add grated ginger & garlic. Fry for 2 minutes & add pepper powder. Mix well & add all the sauces. Combine well & add the cooked sausages. Mix well & keep cooking on low flame for 5-7 minutes. Give it a stir in between & remove from fire when it is roasted well. You can serve this as a starter/appetizer or as a side dish for fried rice.

Notes: If you want to make this as a side dish, you can add capsicum, celery etc along with onion & follow the same recipe. I didnt add any salt since the sausage & soya sauce has enough salt. However you can add it as per your requirements. You can also use the small size cocktail sausage for this. You can substitute hot/tabasco sauce with chilli sauce.