Chef SpecialCity Sunday

Get that Monsoon Party going

An evening in the monsoons is almost every single time indicative of these things-

Hot pakodas and bhajjis, lots of hands grabbing at the plates and re-filling of the said pakodas and bhajjis. If you are eager to continue the tradition of inviting friends over and munching on some hot and heavenly snacks, it would be our pleasure to help. Check out our recipes for party starters that are easy and lip smacking – both appreciable qualities. Have a party to plan anytime soon? Don’t be overwhelmed. We’ve got your back.

Prawn cutlet with sweet potatoes wedges

Prawn cutlet with sweet potatoes wedges


500g Large Raw banana prawns or king prawns

1 cup plain flour

2 tbsp cornflour

2 egg

2 cups bread crumbs

Salt, pepper (garlic powder and chilli powder)

  • Shell 1kg of medium king prawns, leaving their tails on. Make a cut the length of each prawn’s back and remove the digestive tract.
  • Make another cut, a little deeper, so the prawn meat “butterflies” open. If the prawns are large, it may be necessary to flatten them gently with a wide-bladed knife. !
  • To crumb the cutlets, set up three flat plates in this order: one with plain flour with cornflour and flavour it with garlic powder, chilli powder, one with 2 well-beaten eggs and the last with bread crumbs seasoned with salt and pepper.
  • Dust each cutlet in the flour, then dip in the egg and finally in the crumbs, pressing well! • Heat oil in frying pan and deep fry it on it medium heat for 2 to 3 minutes until golden brown. They cook very quickly.
  • Sweet potato wedges
  • Cut sweet potatoes into wedges. In a bowl, toss the wedges with olive oil, paprika and season it with salt and pepper.

Arrange the potatoes in a single layer on a greased baking tray and bake them for 20 to 30 minutes at 200’C or until soft and lightly browned.!

Whole mushroom stuffed and baked

Whole mushroom stuffed and baked


15 to 20 fresh whole mushrooms

2 cups extra finely chopped mushrooms (filling)

1 medium onion chopped finely

1 tbsp minced garlic

1/4 cup chopped nut (almonds or pistachios)

1/2 cup bread crumbs

1/4 cup coriander chopped

1/4 cup grated parmesan cheese

Salt and pepper to taste

2 tbsp oil/butter

  • Clean the whole mushrooms with a damp paper towel and carefully remove the stem. Use these stems for the stuffing. Sprinkle salt and pepper and rub oil on it and keep it aside.
  • In a pan, heat oil/butter and add garlic and add onions and sauté for only 5 minutes or until slightly tender.
  • Add finely chopped mushrooms and sauté for 5 minutes. Don’t overcook the mushrooms as they will realise water.
  • Remove from the heat and let it cool down for 10 minutes. Add bread crumbs, coriander and cheese and season with salt and pepper. The stuffing is ready. The texture should be crumbly. Add more bread crumbs if required.
  • Heat the oven at 200’C. Stuff the whole mushroom and bake it for 20 minutes

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