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Showing posts with label Teatime Snacks. Show all posts
Showing posts with label Teatime Snacks. Show all posts
Sunday, April 8
Friday, April 6
Grated Paneer Sandwich
Ingredients needed for Paneer Sandwich
1 Bread loaf about 400 grams
1/2 cup grated Paneer (Cottage Cheese)
1 Tomato, chopped fine
1 Onion, chopped
2 Green chillies, minced
1/4 tsp Red chilli powder
Salt to taste
Butter as needed / to your taste
How to make Paneer Sandwich :
Chop onions, chillies and tomatoes.
Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
Put this in sandwich toaster until the bread turns crispy and brown.
Serve with ketchup.
Friday, September 9
Fish cutlets, an hyderabadi style recipe
Ingredients needed for Fish cutlets:
4 fillets of white fish
1 tsp ginger paste
1 tsp garlic paste
1 bread slice, soaked in water and squeezed dry
1 tbsp cornflour
1 egg beaten
½ tsp garam masala powder
1 cup bread crumbs
1-2 green chillies, chopped
1 bunch coriander leaves, chopped
salt to taste
oil for frying
2 pinches of turmeric powder
How to prepare Fish Cutlets
Rub fish with salt and turmeric powder. After 5 minutes wash the fish pieces and keep aside.
Steam fish over a pan of hot water and remove all the bones.
Mash the fish pieces with your fingers. Add ginger- garlic paste, salt, red chilli powder, garam masala powder, cornflour, coriander leaves, green chillies and the bread slice.
Mix all these ingredients together to form a dough. Take small balls out of the dough and shape cutlets in the way you like, long, oval or round.
Dip each cutlet in beaten egg and then roll in a plate of bread crumbs.
Heat oil. See that the oil is not very hot as the cutlets will crumble.
Fry till they are golden brown and serve with tomato sauce / ketchup.
Friday, December 10
Samosa the tastiest of all indian snacks
Samosa, is a tasty evening snacks and that too particularly for the winter evenings.
Homemade samosas are the healthy ones. You can add sprouts also to make kids eat nutritious food. Add mixed vegetables too. No one will know what you have put in them. Just grate the vegetables and mash the sprouts if you add them. Samosas will be a balanced meal and not a fast food.
Serve hot with coriander chutney and / or date chutney.
Ingredients For cover:
1 cup plain flour (maida)
2 tbsp warm oil
water to knead dough
Ingredients For filling:
2 potatoes boiled, peeled, mashed ( about 2 - 21/2 cups)
1 onion finely chopped
1 tbsp coriander finely chopped
2 green chillies chopped
1/2 tsp ginger chopped
1/2 tsp garlic chopped
1/2 lime juice
1 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp coriander powder
1/2 tsp turmeric powder
salt to taste
oil to deep fry
How to knead the dough for Samosas:
In a wide plate add flour, oil, salt and little water just enough to mix till the flour gets crumbly.
Add more water, little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes. Again beat the dough on work surface and knead again till the dough gets pliable and very soft. Cover and keep aside.
For the potato filling inside the samosa:
Heat 3 tbsp oil in a fry pan, add ginger, green chilli, garlic and coriander powder, stir fry for a minute, add onion, saute till the onions turn light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Remove and keep aside.
How to prepare the Samosa:
Divide the dough in to small balls. Roll each ball into a thin 5" diameter round and then halve them.
Wet along the cut side of the half circle. Join and press together to get the shape of a cone.
Place a tbsp of the filling in the cone and seal third side by runing a wet hand as mentioned above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown .
The flame should not be high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce
Homemade samosas are the healthy ones. You can add sprouts also to make kids eat nutritious food. Add mixed vegetables too. No one will know what you have put in them. Just grate the vegetables and mash the sprouts if you add them. Samosas will be a balanced meal and not a fast food.
Serve hot with coriander chutney and / or date chutney.
Ingredients For cover:
1 cup plain flour (maida)
2 tbsp warm oil
water to knead dough
Ingredients For filling:
2 potatoes boiled, peeled, mashed ( about 2 - 21/2 cups)
1 onion finely chopped
1 tbsp coriander finely chopped
2 green chillies chopped
1/2 tsp ginger chopped
1/2 tsp garlic chopped
1/2 lime juice
1 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp coriander powder
1/2 tsp turmeric powder
salt to taste
oil to deep fry
How to knead the dough for Samosas:
In a wide plate add flour, oil, salt and little water just enough to mix till the flour gets crumbly.
Add more water, little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes. Again beat the dough on work surface and knead again till the dough gets pliable and very soft. Cover and keep aside.
For the potato filling inside the samosa:
Heat 3 tbsp oil in a fry pan, add ginger, green chilli, garlic and coriander powder, stir fry for a minute, add onion, saute till the onions turn light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Remove and keep aside.
How to prepare the Samosa:
Divide the dough in to small balls. Roll each ball into a thin 5" diameter round and then halve them.
Wet along the cut side of the half circle. Join and press together to get the shape of a cone.
Place a tbsp of the filling in the cone and seal third side by runing a wet hand as mentioned above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown .
The flame should not be high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce
Monday, December 6
Hot and spicy Onion Bhajji
Ingredients needed for Onion Bhajji
For the Batter
1 cup Besan
water just enough to prepare the batter
1/2 tsp red chilli powder
a pinch asafoetida
Salt to taste
How to prepare the batter for Bhajji?
How to prepare Onions for the Bhajji?
Peel the onions and cut them into thick rounds.
Heat oil to smoking hot. Dip the onion in to the bhajji batter and deep fry to golden brown.
Drain and remove from oil, spread on a kitchen towel.
Serve hot with Tomato sauce or Pudhina chutney
Bonda with Potato filling / Aloo Bonda
Ingredients needed for Potato Bonda / Aloo Bonda
1 cup onion chopped
2 cups mashed potatoes
1 cup peas and chopped carrots
2 green chillies
1 cup besan /gram flour
1/2 tsp mustard
1 pinch turmeric
1/2 tsp baking powder
1/4 " piece ginger chopped
2 tbsps coriander leaves chopped
salt to taste
How to prepare the stuffing / filling?
Heat 4-5 tbsps of oil, splutter mustard seeds.
Saute chopped ginger, green chillies, onion and coriander leaves till the onion turns transparent.
Add turmeric powder, fresh green peas and chopped carrots along with salt to taste.
Mix well, sprinkle a little water andlet the vegetables cook till tender.
Add mashed potatoes and mix well. Check for salt.
Remove as the vegetables and the potatoes mix well.
Remove and keep aside.
How to prepare the besan batter for Bonda?
Combine gram flour / besan, 3 tbsps of oil, about 3/4ths cup of water, salt to taste and the baking powder to a thick batter like consistency.
How to prepare Potato stuffed Bonda?
Shape the filling in to small balls and roll them in the batter. The batter should be thick enough to cover the filling.
Heat oil for deep frying.
Add the stuffed balls, one by one, into the hot oil.
As the bondas get golden coloured , remove them from the oil, with a slotted spoon and drain them.
Serve either with coriander / Mint chutney or tomato sauce / ketchup.
1 cup onion chopped
2 cups mashed potatoes
1 cup peas and chopped carrots
2 green chillies
1 cup besan /gram flour
1/2 tsp mustard
1 pinch turmeric
1/2 tsp baking powder
1/4 " piece ginger chopped
2 tbsps coriander leaves chopped
salt to taste
How to prepare the stuffing / filling?
Heat 4-5 tbsps of oil, splutter mustard seeds.
Saute chopped ginger, green chillies, onion and coriander leaves till the onion turns transparent.
Add turmeric powder, fresh green peas and chopped carrots along with salt to taste.
Mix well, sprinkle a little water andlet the vegetables cook till tender.
Add mashed potatoes and mix well. Check for salt.
Remove as the vegetables and the potatoes mix well.
Remove and keep aside.
How to prepare the besan batter for Bonda?
Combine gram flour / besan, 3 tbsps of oil, about 3/4ths cup of water, salt to taste and the baking powder to a thick batter like consistency.
How to prepare Potato stuffed Bonda?
Shape the filling in to small balls and roll them in the batter. The batter should be thick enough to cover the filling.
Heat oil for deep frying.
Add the stuffed balls, one by one, into the hot oil.
As the bondas get golden coloured , remove them from the oil, with a slotted spoon and drain them.
Serve either with coriander / Mint chutney or tomato sauce / ketchup.
French Fries, a hot favourite in the winter months
Ingredients needed for the French fries
potatoes as much as you need
Oil for deep frying
Salt to taste
Chilli powder to taste
How to prepare French fries
Wash and clean the potatoes nicely.
First cut the potatoes lengthwise in to 1/3 inch thick pieces. Then cut them lengthwise again into long pieces about similar thickeness that is 1/3 inch.
Soak the potatoes in water for an hour.
After an hour strain them from the water, pat them dry with kitchen towels.
Heat oil in deep fry pan or a deep frier basket, till the oil gets hot.
Add the potato strips into the oil, slowly, for about 4 minutes or until they are golden coloured.
Remove them with a slotted spoon and spread them over a towel for removing the extra oil.
sprinkle salt and chilli powder on top. Mix well. Serve hot.
potatoes as much as you need
Oil for deep frying
Salt to taste
Chilli powder to taste
How to prepare French fries
Wash and clean the potatoes nicely.
First cut the potatoes lengthwise in to 1/3 inch thick pieces. Then cut them lengthwise again into long pieces about similar thickeness that is 1/3 inch.
Soak the potatoes in water for an hour.
After an hour strain them from the water, pat them dry with kitchen towels.
Heat oil in deep fry pan or a deep frier basket, till the oil gets hot.
Add the potato strips into the oil, slowly, for about 4 minutes or until they are golden coloured.
Remove them with a slotted spoon and spread them over a towel for removing the extra oil.
sprinkle salt and chilli powder on top. Mix well. Serve hot.
Tuesday, November 30
Potato Bhajji an hot and spicy winter snack
Ingredients needed for Potato Bhajji
For the Batter
1 cup Besan
water just enough to get a thick batter
1/2 tsp red chilli powder
a pinch asafoetida
Salt to taste
How to prepare the batter for Bhajji?
In a wide bowl put the besan, chilli powder, asafoetida and add a little water to mix the ingredients well.
Beat the batter hard for about 5 minutes and then gradually add the water to get a thicker consistency, just like an Idli Batter.
Leave it aside for half an hour.
How to prepare the vegetables for the Bhajji.
Wash and peel the potatoes. Cut the potatoes in to slightly thicker slices ( about 1/2 cm thickness) and leave them in the water.
Heat oil in a deep frying pan to smoking hot.
Remove the potatoes from the water, pat them dry in a towel. Dip each potato slice in the batter and deep fry till it is golden.
Remove from oil and spread in a kitchen towel.
Serve hot withTomato Sauce or Chutney.
Thursday, September 30
Recipe for Hariyali Paneer Tikka
Ingredients needed for the Hariyali Paneer Tikka
500 gms Paneer
1 cup capsicum pieces
1 cup tomato
1 cup onion
For the marinade
1 cup hung curd
1 tbsp mint leaves
1 tbsp coriander leaves
4- 5 green chillies
1 tsp lime juice
5-6 garlic flakes
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 tsp chat masala powder
Salt to taste
1 tbsp butter / oil
1 medium cucumber
How to prepare Hariyali Paneer Tikka
Cut the Paneer into big pieces. If the onions are medium sized quarter them. Tomatoes and capsicums should be cut into cubes.
Grind Mint, coriander, green chillies,. garlic to a smooth paste.
Blend hung curdm garam masala, chat masala, turmeric powders , salt to taste, lime juice to the ground green paste together .
Apply this marinade all over the paneer, tomato, onion and capsicum pieces.
Now you can place the paneer cubes and cut vegetables on the wire rack and grill for 15 – 20 mins till golden brown on all sides.
Keep moving the paneer and the vegetables and brush with oil.
Remove fron oven and sprinkle chat masala powder
Serve with slices of cucumber and tomato plus Mint Chutney.
Other Paneer Recipes
Tofu / Paneer Pepper Fry
Masala Paneer
Paneer Stir Fry with Vegetables
500 gms Paneer
1 cup capsicum pieces
1 cup tomato
1 cup onion
For the marinade
1 cup hung curd
1 tbsp mint leaves
1 tbsp coriander leaves
4- 5 green chillies
1 tsp lime juice
5-6 garlic flakes
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 tsp chat masala powder
Salt to taste
1 tbsp butter / oil
1 medium cucumber
How to prepare Hariyali Paneer Tikka
Cut the Paneer into big pieces. If the onions are medium sized quarter them. Tomatoes and capsicums should be cut into cubes.
Grind Mint, coriander, green chillies,. garlic to a smooth paste.
Blend hung curdm garam masala, chat masala, turmeric powders , salt to taste, lime juice to the ground green paste together .
Apply this marinade all over the paneer, tomato, onion and capsicum pieces.
Now you can place the paneer cubes and cut vegetables on the wire rack and grill for 15 – 20 mins till golden brown on all sides.
Keep moving the paneer and the vegetables and brush with oil.
Remove fron oven and sprinkle chat masala powder
Serve with slices of cucumber and tomato plus Mint Chutney.
Other Paneer Recipes
Tofu / Paneer Pepper Fry
Masala Paneer
Paneer Stir Fry with Vegetables
Saturday, August 28
Mathi / Sardines Bhajji a snack recipe
Ingredients needed for the Mathi / Sardines Bhajji
10 numbers Sardines ( Mathi)
1 cup Besan
2 tbsp rice flour
1 onion
1 small piece ginger
3 green chillies
1-2 stalks curry leaves
1 tbsp coriander leaves
1/4 tysp turmeric powder
Salt to Taste
Oil for frying
How to prepare the fish for Bhajjis;
Clean, wash and slash mathi meen with a sharp knife across in two or thre places and keep aside
Mix into a paste, 2 tsps of chilli powder 1/4 tsp turmeric powder and salt to taste with a little water. Apply this paste all over the fish and keepaside for 10 minutes.
Then fry the fish slightly, do not allow the fish to get crispy.
How to prepare the batter for the fish bhajji
Mince / finely chop onion, ginger, green chillies, curry leaves and coriander leaves nicely. Mix besan flour and riceflour together with chilli powder and turmeric powder well.
Add the minced onion, green chillies,ginger, curry leaves and coriander leaves witha little salt and water to the consistency of the Bhajji Batter / Idli batter.
How to prepare fish Bhajjis
Dip the fried fish in this mix ad deep fry in oil till they are golden brown.
Serve with tomato ketch up or sauce.
Points to note:
You are not supposed to fry the fish crispy when you first shallow fry in oil.
Just before you dip the fish in the batter remove the extra bones or just trim them clean.
Serve them as an appetizer / starter or as a side dish for a party / cocktails
If you like you can cut into small pieces and then fry so as to be able to eat with a tooth pick.
10 numbers Sardines ( Mathi)
1 cup Besan
2 tbsp rice flour
1 onion
1 small piece ginger
3 green chillies
1-2 stalks curry leaves
1 tbsp coriander leaves
1/4 tysp turmeric powder
Salt to Taste
Oil for frying
How to prepare the fish for Bhajjis;
Clean, wash and slash mathi meen with a sharp knife across in two or thre places and keep aside
Mix into a paste, 2 tsps of chilli powder 1/4 tsp turmeric powder and salt to taste with a little water. Apply this paste all over the fish and keepaside for 10 minutes.
Then fry the fish slightly, do not allow the fish to get crispy.
How to prepare the batter for the fish bhajji
Mince / finely chop onion, ginger, green chillies, curry leaves and coriander leaves nicely. Mix besan flour and riceflour together with chilli powder and turmeric powder well.
Add the minced onion, green chillies,ginger, curry leaves and coriander leaves witha little salt and water to the consistency of the Bhajji Batter / Idli batter.
How to prepare fish Bhajjis
Dip the fried fish in this mix ad deep fry in oil till they are golden brown.
Serve with tomato ketch up or sauce.
Points to note:
You are not supposed to fry the fish crispy when you first shallow fry in oil.
Just before you dip the fish in the batter remove the extra bones or just trim them clean.
Serve them as an appetizer / starter or as a side dish for a party / cocktails
If you like you can cut into small pieces and then fry so as to be able to eat with a tooth pick.
Friday, April 23
A tasty snack, Cheese Toast Recipe
This is an easily prepared evening Tea time snacks. This can also be packed as a snack in the lunch box for kids but adjust the chillies / spice according to the kid's age and taste.
Ingredients needed for Cheese toast
6 slices of bread
2 eggs
1/2 cup cheese grated
1 tbsp cornflour
1 tbsp onions chopped fine
1/2 tsp green chillies chopped
1 tsp coriander leaves
1/2 tsp chilli powder
1 1/2 tbsp butter
a pinch baking poder
Salt to taste
1 1/2 tbsp sesame seeds / white Til
oil as requird
How to prepare the Cheese Toast
Preheat the oven to get about 180* C.
Whisk egg yolk nicely till it froths up.Add cornflour and salt to taste and beat again till they get a soft texture.
Beat in butter and mix nicely.
Now add chopped onion, green chillies, chilli powder, coriander leaves and baking powder. Mix well. Keep aside.
Trim the ends of the bread slices and cut them diagonally to get six triangles altogether.
Beat the white of the egg separately. Keep aside.
Keep the prepared cheese filling on one side of the bread slice and brush the egg white over that.
Toast the till seeds and sprinkle some on the bread piece.
Points to Note:
You can also deep fry the bread pieces with the fillings to a golden colour if you do not mind the oil content.
This is an easy recipe to follow when you have unexpected guests at the tea time and also for the kids who come home hungry from school.
Ingredients needed for Cheese toast
6 slices of bread
2 eggs
1/2 cup cheese grated
1 tbsp cornflour
1 tbsp onions chopped fine
1/2 tsp green chillies chopped
1 tsp coriander leaves
1/2 tsp chilli powder
1 1/2 tbsp butter
a pinch baking poder
Salt to taste
1 1/2 tbsp sesame seeds / white Til
oil as requird
How to prepare the Cheese Toast
Preheat the oven to get about 180* C.
Whisk egg yolk nicely till it froths up.Add cornflour and salt to taste and beat again till they get a soft texture.
Beat in butter and mix nicely.
Now add chopped onion, green chillies, chilli powder, coriander leaves and baking powder. Mix well. Keep aside.
Trim the ends of the bread slices and cut them diagonally to get six triangles altogether.
Beat the white of the egg separately. Keep aside.
Keep the prepared cheese filling on one side of the bread slice and brush the egg white over that.
Toast the till seeds and sprinkle some on the bread piece.
Points to Note:
You can also deep fry the bread pieces with the fillings to a golden colour if you do not mind the oil content.
This is an easy recipe to follow when you have unexpected guests at the tea time and also for the kids who come home hungry from school.
Sunday, March 21
Aval Uppuma, an evening tea time snack
Ingredients needed for Aval Uppuma::
1 cup Aval ( Rice Beaten flakes)
Salt to taste
2 tbsps fresh grated coconut
Ingredients for seasoning:
1 tsp oil
1/ tsp mustard seeds
2 red chillies broken into bits
1/2 tsp split urad dal / ulutham paruppu
a pinch asafoetida
How to prepare the Aval Uppuma:
Clean the aval and remove the husk of the paddy and small stones if there are any.
Wash with water three times and drain out th water. Add salt and keep aside.
Heat oil in a fry pan, non stick would be preferable, as it will need only a little oil.
Splutter mustard seeds, add urad dal, red chillies, asafoetida and curry leaves and fry till golden.
Now add the washed and drained aval to the pan.Stir it well, add the fresh grated cocunut.
Mix well and remove from fire. Cover it and leave for about 5 minutes for the flavours to blend together.
Aval Uppuma is ready to serve.
Points to note:
You can use chopped onions and green chillies instead of fresh coconut.
1 cup Aval ( Rice Beaten flakes)
Salt to taste
2 tbsps fresh grated coconut
Ingredients for seasoning:
1 tsp oil
1/ tsp mustard seeds
2 red chillies broken into bits
1/2 tsp split urad dal / ulutham paruppu
a pinch asafoetida
How to prepare the Aval Uppuma:
Clean the aval and remove the husk of the paddy and small stones if there are any.
Wash with water three times and drain out th water. Add salt and keep aside.
Heat oil in a fry pan, non stick would be preferable, as it will need only a little oil.
Splutter mustard seeds, add urad dal, red chillies, asafoetida and curry leaves and fry till golden.
Now add the washed and drained aval to the pan.Stir it well, add the fresh grated cocunut.
Mix well and remove from fire. Cover it and leave for about 5 minutes for the flavours to blend together.
Aval Uppuma is ready to serve.
Points to note:
You can use chopped onions and green chillies instead of fresh coconut.
Saturday, March 20
Morappams - an ideal evening snack
You will have to have a Unniappa chatti / Paniyara chatti to make these morappams.
Ingredients needed for Morappam
2 cups of Idli / Dosa batter ( slightly sour )
3 green chillies minced nicely
1 tsp grated ginger
2 tbsps finely chopped coconut pieces
2 tbsps Semolina / Rava
a pinch asafoetida
salt to taste ( Remember that the batter has salt already )
1/2 tsp mustard seeds
1 tsp Bengal Gram dhal / Kadala Paruppu
oil for frying
2 tbsps chopped curry leaves
How to make Morappam
Heat a tsp of oil in a frying pan, add mustard seeds and splutter. Add channa dal / Kadala paruppu and fry till they are golden. Pour into the Idli batter.
Then add all the chopped ingredients to the batter and mix well.
Heat the Paniyara chatti, pour oil into the provided holes in the chatti. Then pour a spoonful batter into the holes till they are half full. The oil should cover the appams as you pour the batter.
When they are golden use a small skewer to flip the appams in the pan.
Serve just like that, if needed you can serve a coriander Chutney / Mint Chutney.
Points to Note:
This will make one good evening tea time snack.
You can make this in a jiffy if you have unexpected guests at home.
If you do not have idli batter with you , you can get good packets over the counter from the Supermarkets.
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