Category Archives: snack

Chutney Sandwich in Yoghurt

 

Chutney Sandwich in Yoghurt

Ingredients

6 to 8 bread slices (cut off the sides)

¼ Cup Coconut Chutney for Sandwich

1 Cup Tamarind and Dates Chutney

1 tsp Chaat Masala

3 Tblsp Nylon Sev

1 Kilo Yoghurt (slightly beaten)

Salt or Sugar to taste for the yoghurt

Few Coriander leaves for garnishing

Coconut Chutney:

A bunch of Coriander Leaves

4 Tblsp Scraped Coconut

1 green chilli

Small piece ginger

¼ tsp salt

Water

All above to be ground to make chutney

Tamarind & Dates Chutney:

1 Piece Jaggery (50 gms)

6 dry dates

25 gms Tamarind

2 red chillies

Juice of half Lemon

½ tsp Salt

Ground with little water to make chutney

Method:

Apply coconut chutney to bread slice to make 3 to 4 sandwich. Cut each sandwich into 4 parts. Place the sandwich in a flat serving dish leaving a gap between each sandwich part. Pour the beaten yoghurt on top of the sandwich and also between the sandwich pieces to form two levels. Sprinkle chaat Masala on top of the yoghurt, then one tablespoon of tamarind & dates chutney on top of the sandwich pieces. Now sprinkle the nylon sev all over the yoghurt and finally the coriander leaves.

Stuffed Bread Balls (Veg or Non-Veg)

 

Stuffed Bread Balls

Ingredients:

Bread Slices (one for each Ball)

Any stuffing: Chicken, Mince, Potato

Shredded cheese

Bread Crumbs (optional)

Stuffing:

Chicken roast (any leftover or from Supermarket (Deli section)- shredded

Chopped onion (small)

2 cloves Garlic Chopped

Small piece ginger chopped

1 small chilli chopped

Few chopped coriander leaves

Small boiled potato

¼ tsp Turmeric Powder

¼ tsp Pepper Powder

¼ tsp Garam Masala Powder

Salt to taste

Method:

Heat 2 table oil. Add chopped onion, garlic, ginger, chilli. When slightly fried add boiled and chopped potato. Add Powders and mix well. Add shredded chicken. Mix and add coriander leaves and salt. Remove and when slightly cool make lime sized balls.

Cut away the sides of the bread. Dip in water and immediately squeeze out the water by placing the slice sandwiched in your palms. Place the stuffing (chicken ball or any other stuffing ) in the middle of the bread slice. Sprinkle shredded cheese and then close the bread slice by pulling the ends towards the middle. Form balls and place this aside. You can dip the balls in bread crumbs at this stage.

Heat oil in a deep pan or you can shallow fry. When oil is hot, drop the bread balls with the bottom part of the ball (pulled ends) touching the oil first. When fried (after a minute or two) turn and fry the other side.

Remove to paper towels and then have with schezwan sauce or chilli sauce or tomato sauce or can be had plain.

Good for breakfast, snack or starter. Any time of the day

Chicken Fingers

Chicken Fingers

 

Ingredients:

250 gms Boneless Chicken Breast (cut into two inch strips or pieces)

Marinade

1/4 tsp Chilli Powder

1/4 tsp pepper powder

1 tsp Tandoori Powder

1 tblsp Ginger Garlic Paste

Juice of ½ Lemon

Salt ½ tsp

1.5 tblsp Worcestershire sauce

1 tblsp Oyster Sauce

Other Ingredients:

Rice Flour seasoned with ½ tsp Salt and ½ tsp pepper powder

1 egg

Breadcrumbs

Oil for frying

 

Method:

Clean and cut chicken into pieces. Add the chicken pieces to the marinade, mix and marinate for at least an hour in the refrigerator.

Beat one egg. Roll the chicken pieces (one by one) in the seasoned rice flour. Then dip in beaten egg, roll in breadcrumbs and deep fry till golden brown.

 

Instant Onion Rava Dosa

instant-onion-rava-dosa-copy.jpg

 

Ingredients:

1 Cup Fine Rava (Semolina)

1 Cup Rice Flour

½ Cup Maida or Standard Flour

1 tsp Cumin Seeds

1 tsp Salt

Water

Mix all above – watery consistency

Add

1/c Chopped Onion

4 Chopped Green Chillies

½ Inch Chopped Ginger

10 Chopped Curry Leaves

Small bunch of Chopped Coriander Leaves

Mix well and add more water if required (watery consistency)

Keep aside for 30 minutes

Frying:

Heat a non-stick or Dosa pan. Apply little oil. Spread the batter on the pan- Close with lid and cook on medium heat. Apply little ghee or clarified butter. Remove when crisp.

Have with coconut chutney or sambhar or dry coconut chutney.

Xmas Sweets (Kuswar) – Chaklies or Murukku

chaklies-or-murukku

Ingredients:

1 Kilo Rice Flour

100 gms Urid Dhal Flour (lightly Roasted)

1 Spoon Sesame Seeds (lightly roasted)

2.5 tbls hot oil or 100 gms of Melted Butter

1 Spoon Ajwain or Ovam

1 Spoon Chilli Powder

1.5 tsp salt

½ Tsp Asafoetida or Hing

Water for Dough

Oil for deep frying

Method:

Mix all the ingredients and form a dough. Keep aside for two hours. Using a form press (chakli form) press spirals onto newspapers or butter paper.

Heat oil and deep fry the chaklies. The dough can be pressed directly into oil. Remove and allow to cool before storing in air tight containers.

Xmas or Diwali Snack – Karakadi

copy-2-of-xmas-sweets-karakadi

Ingredients:

300 Gms Gram Flour or Besan

1 Tbsp Chilli Powder (flat)

1 Tbsp Cumin Seeds or Jeera ( do not add jeera if making thin sev…will not go through the mould)

¼ tsp pepper powder

¼ tsp garam masala powder or spice powder

1 tsp salt or to taste

Water

Oil for greasing the Mould Press

Oil for deep frying

Method:

Mix all with little water into a thick dry paste. Use a mould with medium to large holes. For thin sev use one with smallest holes. Heat sufficient oil in a deep kadai or pan. When oil is hot, press the mould press to drop the batter directly into oil. Fry till golden brown. Remove into perforated vessel. When cool break into required sized pieces and store in airtight containers.