Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

September 06, 2018

STEAMED ROLLS

Ingredients:
Plain flour - 700 gms
Salt
Oil
Fresh yeast - 1 tbsp
Warm water - 450 ml

Method:

  • Cream the yeast and add to the water, knead into the flour until smooth and elastic; this takes about 5 minutes.
  • Put into a clean bowl and leave, uncovered, in a warm place for about 1 1/2 hours or until the dough has doubles its original size.
  • Turn on to a floured surface and knead lightly.
  • Divide into 2 pieces and roll out each to an oblong about 15" long by 4 " wide.
  • Sprinkle with salt and oil. Roll each piece up from the long side to make two sausage shapes.
  • Cut each into short lengths and leave in a warm place for about 10 minutes.
  • Steam the rolls in a steaming tier for 20 minutes.
Note: These rolls can successfully be stored in a cold place and reheated without loss of flavour or texture.

July 27, 2018

PANEER TIKKA

Ingredients:
Paneer - 500 gms
Curd - 250 gms
Ginger garlic paste - 1 tbsp
lemon - 1
Onion - 1 (chopped)
Pepper powder - 1 tsp
Chat masala - 1 tsp
Tandoori masala - 2 tsp
Salt to taste
Oil

Method:

  • Cut the paneer into cubes.
  • Mix yogurt, ginger garlic paste, salt, pepper, chat masala and tandoori masala in a bowl. Marinate the paneer pieces for 30 minutes.
  • Grease little oil in grill pan and grill the paneer pieces until crisp and light reddish.
  • Serve hot with onion rings and sprinkle lemon juice over it.

July 26, 2018

KHAKRA

Ingredients:
Refined flour - 1 cup
Salt - 1/2 tsp
Sugar - 1 tsp
Ghee - 2 tbsp
Water - 1/2 cup

Method:
  • Sift the dry ingredients together.
  • Rub in the ghee then add enough water to make a soft dough.
  • Roll out and cut into 2 1/2"rounds.
  • Prick all over and bake for about 12 minutes at 375 F.

July 16, 2018

FRESH HERB SCONES

Ingredients:
All purpose flour - 2 cups
Whole wheat flour - 1/2 cup
Sugar substitute - 1-2 tsp
Baking powder - 2 tsp
Rosemary - 1 tsp (crushed)
Baking soda - 1 tsp
Salt - 1 tsp
Thyme - 1 tsp 
Oregano- 1 tsp
Butter- 1/4 cup
Egg- 1
Buttermilk- 1/2 cup + 2 tbsp

Method:

  • Preheat oven to 400* Celsius. Combine first 9 ingredients in bowl.
  • Cut the butter into small pieces and work into flour mixture with food processor until blended.
  • In a separate bowl beat egg with buttermilk and stir into mixture.
  • Turn dough out on a floured board and knead for 2 minutes.
  • Shape into 2 thick circles,5 inches in diameter.
  • Cut each into quarters and place on lightly greased baking sheet with wedges about 1/2 inch apart.
  • Brush with reserved egg white. Bake for 15-20 minutes. Serve warm.

June 26, 2018

ONION CANAPES

Ingredients:
Cheese biscuits - 24
Onions - 2 tbsp (chopped)
Pinch of salt
Sugar - 1 tsp
Fat - 2 tsp

Method:

  • Put a little sugar with ft in a pan.
  • Heat until the sugar browns. Add onion and fry until brown.
  • Spread the fried onion between the cheese biscuits.
  • Serve.

June 16, 2018

DAL HANDVA

Ingredients:
Rice - 500 gms
Urad dal - a handful
Tuvar dal - a handful
Channa dal - 2 handfuls
Sour buttermilk - 1 glass
Ginger - 1" piece
Garlic flakes - 4
Asafoetida - a pinch
Green chillies - 6
Coriander leaves - small bunch
Baking soda -1/2 tsp mixed with 1 tsp oil
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1 tsp
Curry leaves - few
Til - 2 tbsp
Salt and chilli powder to taste

Method:

  • Wash and soak the rice and dals separately for 6 hours.
  • Drain and grind the rice and the dals together coarsely.
  • Add buttermilk and keep aside for 10 hours.
  • Grind together ginger, garlic and chillies and mix into the batter along with soda and coriander leaves.
  • Heat 4 tbsp of oil; add asafoetida, curry leaves, fenugreek, cumin and mustard seeds and allow them to crackle.Pour this over the batter along with salt and chilli powder. Mix well.
  • Now take a greased thick bottom pan, pour the batter and level the surface and sprinkle til on top.
  • Cover tightly, place a griddle or tava over the lid, put live coals in it and cook over a slow fire for 20 minutes or until the top turns into golden.
  • Cut into slices and serve with sweet chutney.
  • Or you can bake it in a moderate oven,

June 15, 2018

AVOCADO SCHNITZEL

Ingredients:
Thin veal escalopes-4
Lemon juice-1
Eggs-2
Breadcrumbs-1 cup
Butter-80gms
Avocados-2
Emmenthal-4
Cheese

Method:
  • Brush the veal with lemon juice on both sides.Toss veal in beaten egg and then crumbs.
  • Heat butter and cook veal on both sides for about 3 minutes.
  • Place the sliced avocado on each veal scallop, top with cheese slices and grill until melted and heated through; places the lid on frypan and heat gently until cheese melts and avocado is heated.
  • Garnish with lemon slices and a green leafy herb or finely diced red pepper.

April 05, 2018

SOYA CHAAT

Ingredients:
Soya granules - 1 cup
Onion paste - 2 tbsp (browned)
Tomato puree - 3 tbsp
Ginger garlic paste - 1 tsp
Oil - 2 tbsp
Curry powder - 1 tsp
Salt to taste

To serve the chaat:
Mixed sprouts - 3-4 tbsp
Onion - 1 (chopped into small pieces)
Tomato - 1 (chopped into small pieces)
Lemon wedges

Method:

  • Boil water in a vessel; add soya granules and little salt and cook for 2-3 minutes.
  • Drain and put them in cold water for 5 minutes then squeeze the water.
  • Mix in the browned onion paste, tomato puree, oil, curry powder and ginger garlic paste and cook in medium flame for 5 minutes until dry.
  • Transfer to serving bowl and mix with sprouts, chopped onion and tomato.
  • Mix gently and serve with lemon wedges.

April 03, 2018

CHEESE FRITTERS

Ingredients:
Flour - 100 gms
Baking powder - 1 tsp
Egg - 1
Milk - 120 ml
Cheese - 100 gms (grated)
Oil for frying

Method:

  • Make a thick batter with the flour, egg and milk.
  • Season well and add the grated cheese.
  • Drop in small spoonfuls in hot oil and fry until crisp and golden brown.

March 19, 2018

JINGA CHINGARI (PRAWN BALLS)

Ingredients:
Small prawns - 2 cups
Onion - 1 (finely chopped)
Ginger - 1 " (grated)
Garlic cloves - 2-3 (minced)
Coriander leaves - 1 tbsp (chopped)
Green chillies - 2 (finely chopped)
Chilli powder - 1 tsp
Salt to taste
Besan - 1/2 cup
Oil for deep frying

Method:

  • Mix all the ingredients together to make balls. Sprinkle little water if necessary and make small balls.
  • Heat the oil and deep fry the prawn balls till golden brown.
  • Serve with ketchup and green chutney.

December 31, 2017

IRISH CREAM POTATO BOWL

Ingredients:
For the bread cup:
Bread slices - 6
Butter - little

For the filling:
Potatoes - 1 cup (boiled, peeled and mashed)
Thick malai - 2 tbsp
Salt and freshly ground pepper

For garnishing:
Gulkand - 1 tbsp

Method:

  • Cut circles from each of the bread slices.
  • Grease a muffin tray with butter and press bread slices in each.
  • Apply a little butter on top and bake in hot oven till the bread is crisp.
  • Mix well all the filling ingredients and fill in each bread slice cup.
  • Top with a little gulkand and serve.


December 04, 2017

SPROUTS CUTLET

Ingredients:
Sprouted green gram - 2 cups
Green chilli paste - 2 tsp
Salt to taste
coriander powder - 2 tsp
cumin powder - 1 tsp
Coriander leaves - 2 tbsp (chopped)
Gram flour - 2 tbsp
Oil

Method:

  • Boil the sprouted dal till tender. Drain the water completely.
  • grind the cooked dal with chilli paste and salt to make coarse paste with out adding water.
  • Mix the ground mixture with remaining ingredients to make dough.
  • Divide it into equal portions to make round patties.
  • Heat the tawa and fry the patties with little oil. Fry them both sides till golden brown.

November 06, 2017

WATER MELON AND PANEER COCKTAILS

Ingredients:
Water melon pieces - 1 cup (cut into small cubes)
Paneer - 200 gms (cut into small cubes)
Anardhana powder - 1 tsp
Cumin powder - 1 tsp

For Pakoras:
Urad dal - 50 gms
Raw mango - 1 tbsp
Cumin seeds - 1 tsp
Salt to taste
Oil for frying

Method:

  • Soak the urad dal for 2 hours. Drain and grind to a paste.
  • Mix in the grated raw mango, salt to taste and the cumin seeds.
  • Mix well. Heat the oil and drop taspoonful of batter to make small pakoras.
  • Fry till golden remove with slotted spoon. Cool the pakoras.
  • Sprinkle anardhana powder and cumin powder on the paneer pieces.
  • Take a toothpick and place a piece each of water melon, paneer and one pakora.
  • Prepare all the cocktails in this way and serve with a dip or ketchup.

November 04, 2017

KHEEMA AND DAL VADA

Ingredients:
Kheema - 250 gms
bengal gram dal - 200 gms
Onion - 2 (finely chopped)
Green chillies - 6 
Ginger - 1" 
Garam masala- 1 tsp
Coriander leaves - 1 small bunch
Salt and lime juice to taste
Oil for deep frying

Method:

  • Soak dal for 4 hours. Wash, drain and grind coarsely.
  • Then add kheema and remaining ingredients. Grind two more minutes till well combined.
  • Keep the mixture  in refrigerator for 30 minutes.
  • Divide the mixture into equal portions; make balls and flatten them.
  • Heat the oil and deep fry in medium flame until golden brown and done.
  • Remove with slotted spoon and serve hot.

October 31, 2017

SHRIMP BALLS

Ingredients:
Onion - 1 (finely chopped)
Raw shrimp - 700 gms (shelled, deveined, grated)
Raw potato - 1 (peeled and grated)
Egg - 1 (slightly beaten)
Salt and pepper to taste
Oil for deep frying

Method:

  • Grind or grate onion and shrimp into large bowl.
  • Grind potato; pat dry with paper towel..
  • Stir in egg, salt, and pepper. Potato is the thickening; batter will be thick.
  • Heat the oil; drop batter in by spoonfuls. Fry until golden brown.
  • Remove with slotted spoon.
  • Drain on paper towels.
  • Serve hot.

October 27, 2017

ALOO TIKKI

Ingredients:
Potatoes - 500 gms (boiled, peeled and mashed)
Green peas - 1/2 cup (boiled)
Green chillies - 2 (chopped)
Cumin powder - 1 tsp
Chili powder - 1 tsp
Salt to taste
Corn flour - 25 gms
Lemon juice - 1/2
Oil for frying

Method:

  • Mix all the ingredients well except oil.
  • Divide into 12 equal portions and make balls.
  • Flatten each between the palms into discs.
  • Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both sides.
  • Drain the excess oil on kitchen paper.
  • Serve hot with ketchup. 

September 12, 2017

MOCHAR CHOP (BANANA FLOWER CHOP)

Ingredients:
Banana flower(Mocha)-1
Potatoes - 500 gms
Mustard oil - 2 tbsp
Garam masala - 1 tsp
Bay leaf - 1
Sugar - 1/2 tsp
Green chillies- 2-3  (chopped)
Bread crumbs - 75 gms
Refined oil - 2 tbsp
Salt to taste
Mustard oil for deep frying

Method:

  • Heat the mustard oil in pan; add bay leaf and fry for few seconds.
  • Add the prepared flower, garam masala  and sugar,and fry over medium flame for 2-3 minutes.
  • Mix well and discard the bay leaf.
  • Boil,Peel and mash the potatoes. Mix in the salt and green chillies.
  • Divide into equal portions.
  • Rub refined oil to your hands. Take each portion of the potato mixture and flatten on the plams.
  • Fill the center with a center portion of the mocha mixture and roll into a round chop.
  • Stuff all the potato chops with the mocha mixture in this way.
  • Roll each of the chops in breadcrumbs and deep-fry in mustard oil.

How to clean Banana flower (mocha):
Mocha is the flower or spadix of the banana tree.Oil your hands before preparing the mocha.Peel off one leaf at a time from the banana flower. remove the long stick-like immature bananas. Cut off the tip of the top portion bearing the stylus and discard it. Chop what left and soak in a bowl of water.

Continue peeling the leaves of mocha and chop them until you come to the portion of the spadix, which has barely any fruit. Discard this.

When the entire mocha has been cut into pieces, drain the water in which the mocha pieces have been soaking.

Place the mocha in a suitable sized pan, cover with water and boil for 12-15 minutes. Remove from the fire and drain the excess water.

Squeeze the mocha with your hands and get rid of the excess water. The mocha is now ready for cooking.

August 28, 2017

MALTED HONEY BARS

Ingredients:
Butter- 185 gms
Honey- 80 ml
Malted milk powder- 90 gms
Rice bubbles- 70 gms
Corn flakes- 60 gms
Plain cake crumbs- 100 gms
Desiccated coconut- 45 gms
Flaked almonds- 40 gms

Method:
  • Grease 20cm*30cm lamington pan, line base and 2 long sides with baking paper, extending paper 2 cm above edge of pan.
  • Combine butter, honey and milk powder in large pan; stir over low heat until butter melts.
  • Stir in remaining ingredients; press firmly over base of prepared pan.
  • Cover; refrigerate until set.

CHOCOLATE MACAROON SLICE

Ingredients:
Butter- 125 gms
Milk chocolate- 200 gms
Shredded coconut- 70 gms
Coconut macaroons- 90 gms
Glace cherries- 140 gms
White chocolate- 100 gms

Method:

  • Grease 20cm*30cm lamington pan, line base and 2 long sides with baking paper, extending paper 2 cm above edge of pan.
  • Melt butter and milk chocolate in heatproof bowl over pan of simmering water.
  • Stir in coconut and macaroon crumbs.
  • Press mixture firmly over base of prepared pan, top with cherries; cover, refrigerate until firm.
  • Cut into squares; drizzle with white chocolate.

August 26, 2017

POTATO LACHA

Ingredients:
Potatoes - 2 kgs
Salt - 1/2 tsp
Pepper  -1/2 tsp
Chilli powder - 1/2 tsp
Oil for frying

Method:

  • Wash, boil and peel the potatoes. Arrange a tray and a broad holed grater.
  • Grate the potatoes by keeping the grater in the tray.
  • Spread grated potatoes at little distances so that they may dry easily.
  • Keep them in the sun until totally dry.
  • Heat oil in a pan and fry the grated aloo ka lacha on low fire until golden brown.
  • Transfer to another tray.Lett the extra oil dry, and the lacha cool down.
  • Sprinkle salt, pepper. chili powder as per taste and mix well.
  • Store the lacha in airtight container.
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