Forminhas, a kind of an hors d’oeuvre is mostly served as an appetizer at most Goan weddings and other parties. It’s nothing but a canapé stuffed with delicious vegetarian or non-vegetarian mixture. It makes for an impressive appetizer and is super simple to prepare too!
I had almost forgotten about this until I came across Nandini’s post a few months ago as it’s been a while I last attended any wedding in Goa. During my visit to Mumbai, whilst having a casual conversation, rather more of a food discussion with my Mum-in-law, I learnt that she’s made this several times for parties etc. It actually is a pretty simple, delicious and quick appetizer to assemble.
- ALTERNATIVES FOR CANAPE BASKETS
- LOOKING FOR MORE GOAN SNACKS LIKE THESE FORMINHAS, THEN YOU MAY ALSO ENJOY THESE
- INSTRUCTIONS TO MAKE GOAN FORMINHAS
- HOW TO MAKE FORMINHAS?
- Forminhas Recipe (Goan Savory Stuffed Canapés)
ALTERNATIVES FOR CANAPE BASKETS
It is much easier if you have ready-made canapé baskets. But if you don’t have them you can still make some forminhas either by making the canapes from scratch, if you have mini tart molds. Or else you can even stuff this mixture in either of these,
- Baked wonton cups
- Commercially available mini fillo shells
- Or spread it over crackers/toasts, basically anything that is nice and crispy.
The possibilities for the filling are endless too! So without further ado, let me share my Mum-in-law’s version for now!
LOOKING FOR MORE GOAN SNACKS LIKE THESE FORMINHAS, THEN YOU MAY ALSO ENJOY THESE
- Prawn potato chops
- Egg chops
- Fish Cutlets
- Stuffed squids with recheado masala
INSTRUCTIONS TO MAKE GOAN FORMINHAS
1.Add all the cubed veggies and fruits in a bowl. Add mayo depending on how creamy you like it. Season with salt and pepper. Mix well.
2.You can let the mixture refrigerate and then fill the canapés before serving.
NOTE
1.For a non veg version, you can all add, boiled egg, fish , shrimps or meat to the above mixture.
HOW TO MAKE FORMINHAS?
Forminhas Recipe (Goan Savory Stuffed Canapés)
Ingredients1x2x3x
- About 18-20 canapés
- 1/2 cup boiled green peas
- 1/2 cup boiled cubes carrots
- 1/2 cup boiled cubed potatoes
- 1/2 cup cubed apples, I prefer to leave the skin on
- 1/2 cup cubed pineapple
- 1/4 to 1/2 cup mayonnaise
- salt and pepper, to season
Instructions
- Add all the cubed veggies and fruits in a bowl. Add mayo depending on how creamy you like it. Season with salt and pepper. Mix well.
- You can let the mixture refrigerate and then fill the canapés before serving.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Forminhas Recipe (Goan Savory Stuffed Canapés)
Ingredients
- About 18-20 canapés
- 1/2 cup boiled green peas
- 1/2 cup boiled cubes carrots
- 1/2 cup boiled cubed potatoes
- 1/2 cup cubed apples, I prefer to leave the skin on
- 1/2 cup cubed pineapple
- 1/4 to 1/2 cup mayonnaise
- salt and pepper, to season
Instructions
- Add all the cubed veggies and fruits in a bowl. Add mayo depending on how creamy you like it. Season with salt and pepper. Mix well.
- You can let the mixture refrigerate and then fill the canapés before serving.
Notes
Reshmi kabab | Murgh malai kebab | Chicken malai kabab, a rich, creamy and insanely delicious kabab from the royal Mughlai cuisine.
What makes this reshmi kabab or malai kabab so rich, is the use of cream of course, along with some cheese and yogurt. The resultant marinade spiked with ginger garlic and green chillies along with aromatics like nutmeg and the floral cardamom results in a luxuriously rich and scrumptious end product. Reshmi kebab is commonly featured in most restaurant menus as a popular appetizer.
These are a good change from the regular chicken tikka’s. Do not be fooled by the creamy components in this recipe, there is a good amount of spice from the green chillies, so adjust the heat as per your spice tolerance or skip it completely if making for kids.
Even without the heat, this chicken reshmi kabab is just packed with flavors, are extremely succulent and literally melt in your mouth. These are fairly simple to put together, prep everything the night before, and grill them the next day!
I served these as wraps with homemade mini butter naan and some fresh salad sprinkled with cilantro chutney and some chaat masala. Needless to say, my DH and mom enjoyed it, and said it’s just like the restaurant ones! Guess who’s grinning from ear to ear??? :p
P.S. For a vegetarian version, you can easily substitute chicken with paneer/tofu. I make these with paneer, and it’s equally good, the texture of the paneer is just as melt in the mouth! Somehow I never end up with decent pics and hence have never gotten a chance to post it. The next time I intend making these, I’ll make them with paneer, I hope to share the veg version.
- YOU MAY ALSO ENJOY THESE KABAB RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE TANDOORI RESHMI KABAB | MURGH MALAI KABAB
- HOW TO MAKE RESHMI KABAB | CHICKEN MALAI KABAB?
- Reshmi Kabab Recipe | Chicken Malai Kabab
YOU MAY ALSO ENJOY THESE KABAB RECIPES
- Hariyali Chicken Tikka
- Chicken Seekh Kabab
- Corn & paneer kabab
- Galouti kebab
- Dahi kabab
STEP BY STEP INSTRUCTIONS TO MAKE TANDOORI RESHMI KABAB | MURGH MALAI KABAB
1.Wash the chicken well, pat dry well, (it should be really dry), so that the marinade sticks well. Cut the chicken thighs into 2-inch cubes, transfer to a mixing bowl. Make a coarse paste of ginger, garlic and green chillies ( do not add any water). Add in the prepared paste along with nutmeg, green cardamom, and white pepper powder. Add lemon juice and salt to taste. Mix everything well to evenly coat the chicken. Cover and set it aside for 15- 30 minutes.
2.The cream components :
3.In a mixing bowl, add the cream, crumbled cheese, and yogurt, whisk it well to attain a smooth and creamy mixture. We do not need to incorporate any air. Whisk until its lump free.
4.Next, add roasted gram flour, mix well again to form a smooth marinade.
5.Add the marinade to the chicken, mix well so that all the chicken pieces are coated with the marinade. Cover the bowl and refrigerate for a minimum of 2 hours to overnight for best results. Next morning you will have found that the marinade is nice and thick and well coated with the chicken, which is good as all the flavor is in the marinade.
6.Preheat the oven to 400F, Thread the chicken pieces on skewers (if you are using bamboo skewers do remember to soak them in water for at least 30 minutes to avoid it from burning in the oven), brush any excess marinade on all the chicken pieces, grill for about 30-35 minutes, turning once in between and basting with butter/oil, until the chicken is slightly golden brown and cooked through. You can also cook them on a grill pan turning occasionally until cooked through. You can pour the remaining cooked marinade (Do not use raw marinade) if any is left at the bottom of the baking tray over the grilled chicken. (I didn’t have much as my marinade was thick and most of it stuck to the chicken). Serve the kebabs with mint-cilantro chutney/ cucumber yogurt raita or any other dip of your choice.
HOW TO MAKE RESHMI KABAB | CHICKEN MALAI KABAB?
Reshmi Kabab Recipe | Chicken Malai Kabab
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- I lb chicken thighs, cut into 2 inch cubes
First marinade:
- 4 garlic cloves
- 1 inch ginger
- 2-3 green chillies adjust as per spice tolerance
- 1/2 tsp nutmeg powder
- 1/2 tsp green cardamom powder
- 1/2 tsp white pepper powder, use black pepper if don’t have white pepper
- Juice of 1 lemon
- Salt, to taste
Second marinade:
- 1/2 cup cream
- 1/4 cup greek yogurt hung curd
- 2 cheese cubes or 1/4 cup of any shredded cheese
- 3-4 tbsp roasted gram flour/ cornstarch for binding, or as required
- 1 tbsp oil/butter for basting
Instructions
- Wash the chicken well, pat dry well, (it should be really dry), so that the marinade sticks well. Cut the chicken thighs into 2-inch cubes, transfer to a mixing bowl. Make a coarse paste of ginger, garlic and green chillies ( do not add any water). Add in the prepared paste along with nutmeg, green cardamom, and white pepper powder. Add lemon juice and salt to taste. Mix everything well to evenly coat the chicken. Cover and set it aside for 15- 30 minutes.
- In a mixing bowl, add the cream, crumbled cheese, and yogurt, whisk it well to attain a smooth and creamy mixture. We do not need to incorporate any air. Whisk until its lump free.
- Next, add roasted gram flour, mix well again to form a smooth marinade.
- Add the marinade to the chicken, mix well so that all the chicken pieces are coated with the marinade. Cover the bowl and refrigerate for a minimum of 2 hours to overnight for best results. Next morning you will have found that the marinade is nice and thick and well coated with the chicken, which is good as all the flavor is in the marinade.
- Preheat the oven to 400F, Thread the chicken pieces on skewers (if you are using bamboo skewers do remember to soak them in water for at least 30 minutes to avoid it from burning in the oven), brush any excess marinade on all the chicken pieces, grill for about 30-35 minutes, turning once in between and basting with butter/oil, until the chicken is slightly golden brown and cooked through. You can also cook them on a grill pan turning occasionally until cooked through. You can pour the remaining cooked marinade (Do not use raw marinade) if any is left at the bottom of the baking tray over the grilled chicken. (I didn’t have much as my marinade was thick and most of it stuck to the chicken). Serve the kebabs with mint-cilantro chutney/ cucumber yogurt raita or any other dip of your choice.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
