A snack, ultimately satisfying in taste, calories, and health. There’s no need to skip when you make healthy appetizers! Appetizers are the bite-sized anticipation of an upcoming meal. Sounds good, but what is 65? It has a story. Many years back, there was a military canteen in some place in Andhra Pradesh, India. Their chicken section had item number 65. It was quite famous. To order, they say chicken 65. That’s how chicken 65 evolved. Vegetarian 65 is the same recipe as chicken 65 with few changes. Modifications are necessary because vegetables become soggy and the dish is supposed to be crispy. This bite-sized appetizer easier to grab and consume, very little effort or mess while maintaining hygiene. With minimal store-bought ingredients, this dish is most environmentally friendly, safe for pets too.
Appetizers do the foreplay of a great feast ahead. We know the importance of a delicious appetizer recipe. Whether you are entertaining guests or attending birthday, wedding, graduation party or insanely partying all night, this cruelty-free appetizer will please everyone on the guest list. You might have already realized, bigger is good with your paycheck. But at snack time, smaller really is better. A perfect snack should give your taste buds an explosion of flavor, make for a delicious starter that won’t spoil supper. Bite-sized and vegetable based, this appetizer is big on flavor and gorgeous on a tabletop. Ideal appetizers should of course be tasty and easy to eat. Use biodegradable toothpicks instead of plastic forks. Toothpicks are environmentally friendly. The average plastic fork is used for only 5 minutes, yet can take up to 1,000 years to break down in the environment and may contribute to many animal injuries and deaths.
I have reduced using disposable plastic bags because of the devastating impact on marine animals such as whales, seals, seabirds and turtles. More than 100,000 animals die every year after ingesting or becoming entangled in them.
- 1 cup - grated cabbage
- 1 cup - grated carrot
- ½ cup - grated fresh green beans
- ¼th cup - grated fresh spring onion
- 2 tbsp - ground green chilies
- ½ tsp - cumin
- Salt
- 3 or more tbsp - corn starch
- 1 tbsp - all-purpose flour
- Oil to fry
- For tampering
- 5 spring onion sprigs
- 5 garlic cloves.
- ½ tsp - chili powder
- ½ tsp - ground coriander powder
- 1 cup - curry leaves
- 1 tbsp - ginger garlic paste
- ½ cup yogurt
- 1 - beet
- 3 sprigs cilantro
- Pulse cabbage, carrot, green beans, spring onion, green chilies in a food processor. Add salt. When vegetables are coarsely grated, remove to a bowl. Rest for at least 15 minutes.
- Squeeze water from vegetables. Save water.
- Add corn starch, flour mix well. Add water you squeezed from vegetables only if needed. The batter should be firm enough to make firm balls. Adding more than needed will make unevenly shaped balls like mine.
- Heat oil to medium. Instantly make ½ inch balls, drop in oil. Fry till golden brown. Remove into a bowl.
- Grind beetroot and squeeze the juice into a bowl.
- Now prepare for tampering.
- Add 2 tbsp oil to the pan. Add cumin. Fry till golden brown.
- Add cut garlic cloves. Mix well and add yogurt. Stir. Add salt, chili powder, coriander powder and beet juice. Cook till water in yogurt evaporates. Now add curry leaves, spring onion, and ginger garlic paste. Stir.
- Now add vegetable balls. Still well immediately. Make sure all balls are coated evenly. Cook till balls are well coated and dry. Turn off the stove.
- Garnish with cilantro.
- Serve hot optionally with toothpicks.
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