Ingredients:
6 slices sandwich bread (or wheat or plain)
butter for applying
1 large potato, boiled grated
1/2 tbsp. coriander finely chopped
1 cup cheese grated
1/2 tsp. crushed red chilli
salt to taste
1/4 tsp. garlic crushed fine
Method:
Mix potato, cheese, chilli, garlic, salt, coriander. Keep aside.
Butter all slices on both sides. Preheat oven to 180C.
Top all slices with mixture liberally.
Bake in preheated oven for 7 minutes or till toasts are crisp.
Cut in triangles and serve hot with ketchup.
Making time: 20 minutes
Makes: 12 triangles
Shelflife: Best fresh
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Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
February 20, 2008
Sev Puri
Ingredients:
For puris:
2 cups very fine semolina (soji or rava)
salt to taste
water
oil to deep fry
puri cutter
Other Ingredients:
Green chutney (refer chutneys)
Tamarind chutney (refer chutneys)
Crushed cumin powder
Red chilli powder
Salt
Chopped coriander
Fine sev
Boiled potato chopped
Onion finely chopped
Grated carrot
Method:
For Puris:
Mix soji, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Take a fist sized lump and make a ball.
With the help of some dry maida or soji, roll into big thin rounds.
Cut small puris from it with the cutter. Approx. 1 1/2" diameter.
You may use a sharp edged lid of a bottle, if the size is alright.
Remove the frills formed and mix into remaining dough..
Heat oil in a pan and deep fry puris till very light brown and crisp.
Keep the puris covered with a moist muslin cloth if there is delay in frying.
Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.
Store in an airtight container when cool.
If in a hurry, just cut the big puris into small squares and use the same.
No dough is then put back in frill form.
Method
Choose puris which have puffed.
Make a hole in each as above.
Fill with a tiny bit of potato, grated carrot and sev.
Put a tiny bit of both tamarind and green chutneys in each.
Arrange in serving plate.
Sprinkle crushed cumin, salt, red chilli powder.
Sprinkle finely chopped onions, sev, a handful of puffed rice(optional).
Garnish with finely chopped coriander.
Serve immediately.
For puris:
2 cups very fine semolina (soji or rava)
salt to taste
water
oil to deep fry
puri cutter
Other Ingredients:
Green chutney (refer chutneys)
Tamarind chutney (refer chutneys)
Crushed cumin powder
Red chilli powder
Salt
Chopped coriander
Fine sev
Boiled potato chopped
Onion finely chopped
Grated carrot
Method:
For Puris:
Mix soji, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Take a fist sized lump and make a ball.
With the help of some dry maida or soji, roll into big thin rounds.
Cut small puris from it with the cutter. Approx. 1 1/2" diameter.
You may use a sharp edged lid of a bottle, if the size is alright.
Remove the frills formed and mix into remaining dough..
Heat oil in a pan and deep fry puris till very light brown and crisp.
Keep the puris covered with a moist muslin cloth if there is delay in frying.
Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.
Store in an airtight container when cool.
If in a hurry, just cut the big puris into small squares and use the same.
No dough is then put back in frill form.
Method
Choose puris which have puffed.
Make a hole in each as above.
Fill with a tiny bit of potato, grated carrot and sev.
Put a tiny bit of both tamarind and green chutneys in each.
Arrange in serving plate.
Sprinkle crushed cumin, salt, red chilli powder.
Sprinkle finely chopped onions, sev, a handful of puffed rice(optional).
Garnish with finely chopped coriander.
Serve immediately.
February 15, 2008
Medhu Vada
Ingredients:
4 cups urad dal
1 cup ordinary rice
1 tsp. ginger grated
1 tbsp. coconut grated coarsely
8-10 whole pepper corns
1 tsp. cumin seeds
salt to taste
oil to deep fry
Method:
Wash and soak dal and rice together in plenty of water overnight.
Drain, grind to a soft batter, a fine grain should be felt in it.
Do not make the batter thin. It should be thick enough to shape vadas.
Add all ingredients and beat well with hand to incorporate air.
Heat oil, wet palm and take an idli sized lump on fingers palm side up.
Make a hole in the middle with thumb.
Slip gently into hot oil, repeat for more.
Or use a medhu vada press.
Fry 5-6 at a time on medium flame.
Drain, serve hot with chutney and sambar, or accompany with idli.
Making time: 1 hour (excluding soaking & grinding time)
Makes: 35-40 vadas.
Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients. Add just before making, and continue as above.
4 cups urad dal
1 cup ordinary rice
1 tsp. ginger grated
1 tbsp. coconut grated coarsely
8-10 whole pepper corns
1 tsp. cumin seeds
salt to taste
oil to deep fry
Method:
Wash and soak dal and rice together in plenty of water overnight.
Drain, grind to a soft batter, a fine grain should be felt in it.
Do not make the batter thin. It should be thick enough to shape vadas.
Add all ingredients and beat well with hand to incorporate air.
Heat oil, wet palm and take an idli sized lump on fingers palm side up.
Make a hole in the middle with thumb.
Slip gently into hot oil, repeat for more.
Or use a medhu vada press.
Fry 5-6 at a time on medium flame.
Drain, serve hot with chutney and sambar, or accompany with idli.
Making time: 1 hour (excluding soaking & grinding time)
Makes: 35-40 vadas.
Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients. Add just before making, and continue as above.
February 13, 2008
Cheese Toasts
Ingredients:
6 slices sandwich bread (or wheat or plain)
butter for applying
1 large potato, boiled grated
1/2 tbsp. coriander finely chopped
1 cup cheese grated
1/2 tsp. crushed red chilli
salt to taste
1/4 tsp. garlic crushed fine
Method:
Mix potato, cheese, chilli, garlic, salt, coriander. Keep aside.
Butter all slices on both sides. Preheat oven to 180C.
Top all slices with mixture liberally.
Bake in preheated oven for 7 minutes or till toasts are crisp.
Cut in triangles and serve hot with ketchup.
Making time: 20 minutes
Makes: 12 triangles
Shelflife: Best fresh
6 slices sandwich bread (or wheat or plain)
butter for applying
1 large potato, boiled grated
1/2 tbsp. coriander finely chopped
1 cup cheese grated
1/2 tsp. crushed red chilli
salt to taste
1/4 tsp. garlic crushed fine
Method:
Mix potato, cheese, chilli, garlic, salt, coriander. Keep aside.
Butter all slices on both sides. Preheat oven to 180C.
Top all slices with mixture liberally.
Bake in preheated oven for 7 minutes or till toasts are crisp.
Cut in triangles and serve hot with ketchup.
Making time: 20 minutes
Makes: 12 triangles
Shelflife: Best fresh
February 12, 2008
Samosa(triangle shaped,crispy snack)
Ingredients
2 cup flour
1 teaspoon salt
4 tablespoon clarified butter melted (ghee)
1/3 cup yogurt
1 water
1 filling
1 oil for frying
Directions: How to Cook Samosas
From: A Taste of India, M.S. Atwood
Sift together flour and salt. Add melted butter, yogurt and water to make a stiff dough. Knead until smooth and elastic. Roll out very thin on floured board. Cut into 3 to 4 inch circles. Place a small amount of filling in center leaving edges free. Fold in half and seal edges.
Heat oil and fry curry puffs until golden. Drain and serve with mint or coriander leaf chutney.
2 cup flour
1 teaspoon salt
4 tablespoon clarified butter melted (ghee)
1/3 cup yogurt
1 water
1 filling
1 oil for frying
Directions: How to Cook Samosas
From: A Taste of India, M.S. Atwood
Sift together flour and salt. Add melted butter, yogurt and water to make a stiff dough. Knead until smooth and elastic. Roll out very thin on floured board. Cut into 3 to 4 inch circles. Place a small amount of filling in center leaving edges free. Fold in half and seal edges.
Heat oil and fry curry puffs until golden. Drain and serve with mint or coriander leaf chutney.
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