Snacks

BAKED BREAD ROLLS

2006-12-11T05:58:00.000-08:00

Ingredients

6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method

1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.

COCONUT PURI

2006-12-04T06:39:00.000-08:00

Ingredients

For Dough:
2 cups maida (all-purpose) flour
1 cup wheat flour
2 tbsp oil
1/2 tsp salt

For filling:
1 cup finely grated coconut
1/2 cup gram flour
2 tbsp oil
8-10 sprigs curry leaves

Cut into fine pieces
8 green chilies, chopped
1 cm ginger, finely chopped
1/2 tsp chili powder
1/4 tsp mustard seeds
1/4 tsp salt
A pinch of asafoetida
Pic Shown May not be actual one

Method

Mix maida, wheat flour, salt, oil with enough water to make a firm dough.
Heat oil in a pan, season with mustard seeds and asafoetida. When mustard splutters, add green chilies, ginger, curry leaves and fry for few minutes.
Then add coconut, gram flour and fry till roasted. Allow it to cool.
Also add salt, chili powder, little water and mix well. Make into small balls.
Make larger balls of the dough, fill them with the coconut gram flour balls, flatten them and
gently roll them out into small puris. (Be careful that the filling does not come out).
Deep fry in hot oil till puffed, golden and serve hot with any chutney.

POTATO CROQUETTES

2006-12-01T03:42:00.000-08:00

Ingredients

3 large potatoes, boiled and mashed
1/2 cup grated processed cheese or paneer
1 tsp. Ginger grated
1 tsp. Garlic grated
5-6 mint leaves finely chopped
1 tsp. Coriander finely chopped
1 tbsp. Cornflour
salt to taste
1/2 tsp. Black pepper powder
oil to deep fry
Cornflour to dust
Pic Shown May not be actual one

Method

Take potatoes in a large plate.
Add all ingredients, and knead into a soft dough.
Divide into 8-10 portions, shape into oblong croquettes.
Place in refrigerator for 10-15 minutes.
Heat oil in a deep frying pan.
Roll each croquette in cornflour and dust away extra flour.
Let into hot oil, and fry on medium flame.
When evenly golden, remove and drain excess oil on thick kitchen paper.
Serve hot with ketchup or tamarind and green hot chutneys.

PANEER CHUNKIES

2006-11-24T03:46:00.000-08:00

Ingredients

Toss together:
1 cup paneer cubes (Cottage Cheese)(1/2"x1/2")
1/4 tsp. each garlic & ginger pastes
1/2 tsp. pepper powder
1/2 tsp. lemon juice.
salt to taste

Mix to a paste:

2 tbsp. corn flour
2 tbsp. plain flour
3 tbsp. water
salt to taste
oil to deep fry

Method

Marinate tossed paneer for 15 minutes.
Dip each cube in the batter.
Deep fry in hot oil till golden.
Serve hot with hot or cold soups.

PEAS VADA

2006-11-17T05:00:00.000-08:00

Ingredients

500g green peas
4 tbsp gram flour
4 green chilies, chopped
2 tbsp chopped coriander leaves
1/3 tsp red chili powder
1/3 tsp black pepper powder
a pinch of sodium bicarbonate
oil for frying

Method

Boil the peas with 1/2 cup of salted water in a vessel until tender. Cool and mash it.
Mix the gram flour, green chilies, coriander leaves, salt, red chili and black pepper powders, sodium bicarbonate and knead to a smooth mixture.
Heat sufficient oil for frying, wet the palm of your hand with little water so that the mixture does not stick, take a little mixture and form flat balls out of it.
Make a small hole in the center of the ball by piercing with your finger.
Gently drop them one by one into the oil and fry until they are golden brown on both sides.
Serve hot with peanut or mint chutney

CAULIFLOWER CHEESE DELITE

2006-11-17T04:54:00.000-08:00

Ingredients
1 - medium cauliflower, cleaned into small florets
5 - cheese slices
5 slices - fresh breadoil to deep frysome
cornflour for dusting
Mix to form a Marinate:
3 to 4 - garlic flakes crushed
1” piece - ginger grated
3 to 4 - green chillies
1 tsp - mustard paste
1 tsp - tomato sauce
1/2 tsp - soya sauce
1/2 tsp - white vinegar
1/2 tsp - grated lemon rind (optional)
1 tsp - finely chopped mint leaves
1 tbsp - finely chopped coriander leaves
1 tbsp - cornflour
1 tbsp - water
1 tbsp - olive oil
salt to taste

Method:

Mix marinate ingredients thoroughly.
Use an egg beater if required.
Wipe cauliflower with absorbent cloth.
Pour marinate over cauliflower, toss to coat evenly.
Moisten one slice of bread a little by placing between layers of wet cloth.
Press gently to flatten a bit.
Place a slice of cheese on the bread.
Place a few florets in centre of slice.
Now either roll like an oblong or pull up to make a pouch.
Make sure the cheese and filling are well enclosed in the bread.
Press into shape, roll in cornflour, keep aside.
Refrigerate for 15-20 minutes, or till required.
Put oil to heat in a deep frying pan.
Fry a few pieces at a time, gently flipping to brown all over.
Drain when crisp and golden.
Serve hot and crisp, with chutney or sauce.
Cut into halves before serving if desired.

CORN CUTLETS

2006-10-31T04:27:00.000-08:00

Ingredients

Fresh soft maize (grated)
1 tablespoon gram flour (besan)
1 tablespoon rava
1 cup boiled peas
1 teaspoon ginger paste or grated ginger
2 green chillies finely chopped
2 teaspoon finely chopped coriander
1 lime juice
Chat masala or Garam masala

For frying:

refined vegetable oil
2 table spoon rava
1 teaspoon roasted sesame seeds

Method

Take grated maize (this will be like a paste with some juice try to take thick portion of this and take off juice with the help of spoon and by pressing the thick portion)

Put the thick portion of grated maze in a hollow big bowl, add gram flour, rava, ginger paste, boiled peas without water, chopped chillies and coriander, salt, lime juice and chat masala or garam masala if you like.

Mix this mixture well keep this mixture in refrigerator for 1/2 hour to set.

Take out the mixture out of fridge and see if the mixture is very loose and you find difficult to make shapes then add some more rava till you are comfortable but let this mixture not be very tight.

If you have followed the instruction well this problem will not arise.

Heat the oil in frying pan.

Take a plate and spread thick layer of rava and sesame seeds over it.

Make flat oval shapes of the batter and put it on this plate.

Try to wrap the rava and sesame seeds all over the shape and put in the heated oil carefully for deep frying.

Let the cutlets be brown on slow flame in heated oil.

Take out the cutlets over blotting paper.

Serve it with Tomato Sauce or with Green Chutney and Tamarind Chutney.

DAHI BHALLAS

2006-10-31T04:26:00.000-08:00

For Bhallas (Dumplings)

250 gms - black gram split (skinless) soaked overnight
2 tbsp - raisins
½ tsp - red chilli powder
1 tsp - cumin seeds
2 tbsp - coriander leaves, chopped
1 pinch - soda bicarbonate
Oil for deep frying1 tsp - salt

For Dahi

1 kg - yoghurt
2 tsp - cumin seeds, dry roasted and crushed
1 tsp - black salt
salt to taste

For Toppings

1 tsp – Red Chilli powder
Tamarind Chutney
Green Chutney
Corriander leaves.

Method

Grind the soaked black gram daal in a blender adding as little water as possible, so that a thick batter is made.

Add to it all the ingredients for the dumplings except the oil and whisk with hand for at least 3-4 mins.

So that air is incorporated in the batter.

Heat oil in a kadhai (wok) on medium-low heat.

Make walnut-size balls of the batter and release gently into the oil.

Fry 6-8 balls at a time.

Remove dumplings from oil when they are just turning to light brown (should take 3-4 mins. approximately).

Adjust the heat if they are getting brown too soon.

Remove dumplings from oil and immerse into a pan of hot water.

After they have soaked for about 5 mins, squeeze the dumplings between your palms lightly (taking care not to break the balls) to remove water and place them in a flat serving dish.

Whisk the yoghurt over the dumplings and refrigerate for 30 mins.

Before serving sprinkle Red powder chillies, Chaat Masala, some Tamarind Chutney, Green Chutney and top it with coriander leaves.

BREAD UPMA

2006-10-27T08:15:00.000-07:00

Ingredients

5 dry bread slices
(each cut into nine squares)
1 big onion (finely chopped)
1/2 tsp dhania-jeera powder
a pinch of red chilli powder
1/2 tsp mustard seeds
1 tsp urad dal
3 tsps of oil
salt to taste
a pinch of turmeric powder

Method

In a hard bottomed pan, add oil. Add mustard seeds and after it starts spluttering, add
urad dal.
Add the onions and fry till it changes colour. Add the bread pieces and sprinkle a little
water to soften the bread.
Add salt, turmeric powder, dhania-jeera powder and chilli powder. Mix well in a low flame.
Notes:
This requires very little salt as the bread already contains salt.

POTATO ROLLS

2006-10-27T06:16:00.000-07:00

Ingredients

Maida -1 cup
Fine rawa - 1/2 cup
Oil - 4 tsp
Salt-1/2 tsp

For Masala :
Potatoes- 1/2 kg
Finely cut onions - 3 tbsp
Chopped coriander leaves - 2 tsps
Ginger garlic paste 1 tbsp
Green chillies -3
Turmeric powder -1/2 tsp
Red chilli powder-1 tbsp
Salt to taste
Oil for frying

Method

Mix maida, rawa, oil and salt in a basin and make a smooth dough.

Cook the potatoes and smash coarsely and add the other ingredients and mix well.

Make medium sized balls & rollouts like chappathis and place the filling lengthwise on that at one corner leaving little gap behind gently roll from that corner to other end.

Seal with maida paste at that end & sides of the roll & deep fry till crisp & golden brown.

Serve hot with Tomato Ketchup.