3 Oscar Worthy Appetizers

Not everyone gets a ticket to the Oscars. There's nothing stopping you from glamming it up however, slip into something fancy, call your friends and gather around sipping some bubbly. The food makes the mood however and here are three Star performances.

Pepper Parmesan crisps with Salmon mousse and caviar
A sure winner and the star of your Oscar celebration. Baked Parmesan crisps are served with a dollop of decadent smoked salmon mousse and embellished with caviar. See recipe

Mini Cheeseball with Jalapeno jelly
An upscale mini cheese ball on a cracker slathered in jalapeño jelly(or jam) and topped with a caper. See recipe

Mini Shrimp Ceasars
One  tiger Shrimp sits atop a celery salt rimmed glass with Clamato and Olives. Vodka optional. See recipe

Oscar Worthy Mini Shrimp Ceasars

One Shrimp sits atop a celery salt rimmed glass with Clamato and Olives. Vodka optional

Ingredients
Makes 12

12 Cooked Tiger Shrimp
24 Olives
Celery salt to rim the glass
300 - 500 ml of Clamato (depending on size of glass)

See other Oscar winning appetizers!

Fish & Shrimp Biriyani

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Biriyani is usually a long process especially when you’re cooking meat or chicken. If you’ve attempted this before, you know this is not something to take on during the week. Because my last minute guest loves biriyani, I decided to go a jaldi five (quick version) using fish and shrimp since both of those cook very fast. You can mix the two, make only fish or only shrimp. Totally up to you!

3 cups Basmati rice soaked for minimum 1/2 hour, washed and drained
1 tbsp Ghee(clarified butter)
1 stick of cinnamon, 2 bay leaves, 4 cardamoms and some cloves

1 lb Basa fillets cut in cubes
8 oz Tiger or White Shrimp
1 tbsp each cumin, turmeric, red chilly and garam masala powders
1 tbsp each ginger and garlic paste
2 medium red onions sliced
2 medium tomatoes chopped
2 small chillies sliced
Pinch of saffron strands soaking in 1/2 cup of milk(optional)
3/4 cup each fresh mint and coriander
1/2 tsp yellow powder food coloring


In a pot heat the ghee(clarified butter) and add the whole spices. Add about 6 cups of water and bring to a boil. Add salt to taste and the basmati rice. Cook till half done for about 10 – 15 mins, Strain all of the leftover water if any.

Heat some oil in a pan and fry the onions till golden brown. Remove from heat and reserve half for the garnish. To the same pan add the fish and then the shrimp. Just saute the fish till it’s sealed all over and remove from heat. Save any juices that come out of the fish and shrimp. Add half the onions back in the pan and follow with the ginger and garlic paste, tomatoes and chilies. Add the powdered spices, salt, stir and cover for a few mins. Be sure to watch the pan and add a little water if necessary. Add the fish back in, cover and cook for 7-10 mins.

Heat the oven to 350 degrees. In an over proof deep dish we are ready to layer the biriyani. I will typically not make more than 4 layers – 2 gravy and 2 meat. The more layers you make the heavier the mass and the grains don't get a chance to fluff out. Also don’t over crowd your pot. The rice is only half cooked and still needs room to grow. Start with a layer of fish and shrimp with gravy, over that add a layer of rice and all of the saffron strands soaked in milk. Then add another layer of fish and shrimp with gravy and top with the final layer of rice. Add powdered yellow food coloring and all of the reserved fried onions. Tightly seal the pot with some foil and place a heavy lid over it. Cook this in the oven for 30 – 40 mins. 

When done open the foil, allow the steam to fully escape before fluffing the rice with a fork. Mix in mint and coriander leaves before serving.