Kickstart Parties With Mouthwatering Starters

Starters are versatile recipes that can transform our leftovers, such as prawns, chicken, paneer or mushrooms into a mouth-watering culinary. These starters are a great food for festivals, occasions, parties, weddings and so on. Starters filled with wonderful flavors and textures can even make the vegetarian diet taste like a non-vegetarian food. We can make delicious starters at our homes as well as get them delivered through online food delivery.

1. Chicken Starters

  • Chicken Lollipop

The chicken is marinated with oil, garlic, cornflower, ginger, salt and deep fried in oil. This is prepared using the middle segment of chicken wing and thigh. Non-vegetarians like this savory starter very much as it gives an intriguing taste to their mouth buds. Some people are so fascinated with this recipe that they only have this particular starter and nothing else.

  • Chicken Chilli Pepper Dry

Those chicken lovers who like to eat chilli-chicken in dry form, would like this culinary very much. First we season the chicken in soya sauce, ajinomoto, salt, cornflower and garlic. Now in oil we add fried chicken, onion and capsicum that can be served hot with rice and noodles.

  • Nut Crest Chicken

In a food processor we combine almonds, nuts, bread crumbs and grind them finely. Dip chicken breast pieces in a bowl having egg white, letting the excess dip off and then plunge it in the former mixture. Then the chicken is fried in oil until it becomes light brown and crunchy and served along with salad. The nut crest chicken starter crushes in our mouth, which is an exotic delicacy.

2. Vegetarian Starters

  • Mushroom Duplex

It is a colorful, delectable and nutritious dish comprising mushroom, spinach, red-spices that makes it look green and red from inside. The mushroom is deep-fried in oil and stuffed with spinach and other vegetables. Mushroom duplex is great beginning culinary for the vegetarians, who love to eat starters.

  • Vegetable Szechwan Finger

Mix cabbage, capsicum, carrot in a bowl and squeeze the excess water out, then add flour, ginger, soya sauce, bread crumbs and schezwan sauce. Then form cutlets out of the mixture and heat in oil at medium temperature. This is vegetarian, Chinese recipe that has very great food for Chinese food lovers.

  • Paneer Chilli Black

The paneer is cut into small, square pieces and fried in oil. Then we fry ginger, green chilies, capsicum, chilli sauce, vinegar, black pepper, where we add the paneer pieces that gets mixed completely. This dish can be taken as starter, as well as we can combine it with rice, biriyani and so on.

Mushroom Soup

Mushroom Soup
Recipe type: Dinner
Cuisine: French
Serves: 6 cups
Warm Up With Fresh Mushroom Soup Mushrooms add something special to a meal and mushroom soup is a classic example. But mushrooms give us more than great taste. Did you know that mushrooms help contribute to our daily intake of potassium, selenium and riboflavin? Plus, mushrooms are low in fat and have only 20 calories per serving. Try "Light 'n Creamy Fresh Mushroom Soup" soon. This soup has only six grams of fat per serving, yet tastes rich and delicious. Prepare your favorite grilled sandwich while the soup simmers-and dinner is
  • 1 tablespoon butter
  • 1 cup diced carrots
  • ½ cup thinly sliced green onions (scallions)
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme or oregano leaves
  • ¼ teaspoon ground black pepper
  • 11/2 pounds white mushrooms, sliced (about 9 cups)
  • 1 can (141/2 ounces) ready-to-serve chicken or vegetable broth
  • 1 cup white wine or water
  • 11/2 cups lowfat milk
  1. In a large saucepan over medium-high heat, melt butter. Add carrots, onions, garlic, salt, thyme and pepper; cook, stirring often, until onions just begin to brown, about 5 minutes. Add mushrooms, broth, and wine; bring to a boil; cook for 1 minute. Using a slotted spoon, remove 1 cup of the vegetables; set aside. In a blender or food processor, place half of remaining soup from the saucepan; puree until smooth; remove to a bowl; repeat with remaining mixture; return entire pureed mixture to saucepan; stir in milk and reserved vegetables. Simmer just until heated through, about 5 minutes. If desired, garnish with thinly sliced green onion.


Red Mushroom

Red Mushroom


Mushrooms have a long history that is intricately connected with herbal folklore and culinary arts. In Asia, species of mushrooms, such as Shiitake, Reishi, Maitake, Zhu Ling, Chaga and Mu-er, are powerful fungi, that fight disease, cancer, infections, and other illnesses. What’s more, they are able to do this while containing the virus and destroying them with their anti-viral compounds.

Mushrooms are also regarded as delicacies and are familiar sights in most Asian cuisine. They can be savored alone or together in any recipe. They are easy to cook and are healthful to boot.

The Mushroom

A mushroom is an aboveground, spore-producing body of fungus, composed of a shaft and a cap. It has a mycelium or hyphae, a network of filaments that form its shaft. The mushroom is actually a broad term that is used to refer to the any visible fungus, or especially its fruiting body.

There are several types of mushrooms. The main types are agarics, boletes, chanterelles, tooth fungi, polypores, puffballs, jelly fungi, coral fungi, bracket fungi, stinkhorns, and cup fungi. Morel and truffles are excellent examples of cup fungi, which some mycologists call “Ascomycota.”

Not all mushrooms are safe to eat. In fact, quite a number of species are poisonous. These mushrooms are what we commonly refer to as “toadstools.” Poisonous mushrooms are almost indistinguishable from the edible varieties so that it is considered extremely risky to gather them in the wild.

Health Benefits

Today’s science is focusing more on rekindling the interest in preventive and alternative medicine. This in turn led to the rediscovery of herbs tested through time for their medicinal purposes. Among those that are slowly being rediscovered are mushrooms.

Mushrooms are considered remarkable for their natural powers. They are the perfect alternative to meat not only because of their rich and succulent taste, but also because they are low in calories, fat- and cholesterol-free. With their rich stores of vitamins, minerals, and fibers, combined with their powerful healing powers, they may be unmatched by any drug produced by modern science.

The Grifola forndosa, or commonly known as maitake mushroom, is believed to boost the immune system. According to Andrew Weil’s Healthy Menu in the May 1997 issue of Time magazine, maitake is thought to “increase resistance to disease, promote longevity and help treat cancer, AIDS, hepatitis, and chronic fatigue syndrome.”

Another important mushroom is the Shiitake, or Lentinus edodes. The shiitake has been used for many centuries in China and Japan chiefly for its therapeutic properties. A Japanese research confirms that the shiitake mushroom contains eritadenine, which are compounds that can lower serum cholesterol. The shiitake is found to be rich in vitamins B1 (thiamin), B2 (riboflavin), B3 (niacin), B12, D, and pantothenic acid.

In traditional Chinese medicine, the ling zhi mushroom (also known as reishi or ganoderma) is considered as the highest ranked herb. It was considered divine and was said to bestow longevity to whoever uses it. Originally, ling zhi was an herbal medicine in China but lately, it has began to spread its influence in many countries across the Pacific, including Japan, Korea, Taiwan, Thailand, Malaysia, Vietnam, Indonesia, and the United States. Modern research has found that this mushroom variety contains several active ingredients, including polysaccharides, organic germanium, triterpenoids, adenosine, LZ-8, and an array of amino acids besides numerous mineral types.