Deep Fried Oyster Mushrooms coated in Panko and Cornmeal
I tasted these mock clams at a vegan restaurant and loved them! The next day, I experimented cooking up a batch of oyster mushrooms and was delighted with the way the ‘clams’ turned out! The coating was airy and crisp, and there was a pleasant crunch to it. The texture of the mushroom inside was almost similar to clam strips
Deep fried Pakoras or Bhajiyas
This Indian version of tempura is a favorite street food and snack. While fillings may vary, the ingredient for the batter stays the same – besan, or chickpea flour. Chickpea flour is also used as a thickener and a flavoring. Pakoras can be made several hours in advance. They taste best freshly made of course, but if you make them ahead of time, heat them in the oven until they get crisp, since the crunch is a huge part of the taste. Serve with tamarind-date chutney, mint chutney or ketchup.
Bean Salad
A simple and easy bean salad, dressed in olive oil and balsamic vinegar. Try substituting crisp fried bacon or smoked salmon in place of ham. Improvise using different Mediterranean ingredients such as black olives, feta cheese and anchovies.
Chicken ’65
A trucker’s delight from Hyderabad (Andhra Pradesh), Chicken 65 is a great side with naan or roti, but can be more interesting as a starter accompanying a cool glass of beer.
Steamed Chinese dumplings with minced pork and shitake
Dim Sum ranks high on my foodie outing list. I’m no expert, but if I can do it, you can. The most time-consuming part is making the dumplings and steaming them. But in the end, its totally worth it! You can add them to a soup, but I like to eat them as they are, with a mixture of soy sauce, rice vinegar and chilli. I’ve also made a vegetarian version with shredded cabbage. carrot and mushroom.