VEG CHILLI CHEESE TOAST, INDIAN CHILI CHEESE TOAST

PREP TIME - 5 mins ; COOK TIME - 10 mins ; TOTAL TIME - 15 mins

Veg Chilli Cheese Toast - Brown bread slices baked with veg cheese mixture with capsicum and red chili flakes.

Serves: 2INGREDIENTSWheat bread: 4 slices, toastedCapsicum: 1/4 cup, choppedProcessed cheese: 1/2 cup, gratedMozzarella cheese: 1/4 cup, gratedButter: 2 tbspGreen Chilli: 1 tsp, choppedOlive oil:1 tbspBlack pepper: 1 tspGarlic: 1 tsp, finely choppedChilli flakes: 1 tsp, optionalSalt: to tasteINSTRUCTIONSToast the bread slightly to make it crispier.Chop the capsicum into diced.Pre-heat the oven for about at 150 degree C for 5 minutes.In a bowl take grated processed cheese, mozzarella cheese, capsicum, green Chilli chopped, black pepper and salt to taste. Mix all the ingredients well.Add a tablespoon of olive oil and mix well all ingredients to make cheese mixture.Take the toasted wheat bread and apply butter on top.Now evenly spread the cheese mixture on top of the bread.Also sprinkle some Chilli flakes.Place all the bread in baking tray and bake for about 5 minutes at 180 degree C.Enjoy the Chilli cheese toast with ketchup.

RICE SWEET CORN BITES

PREP TIME - 10 mins ; COOK TIME - 15 mins ; TOTAL TIME - 25 mins

Rice Sweet Corn Bites - Delicious biting snack with rice and sweetcorn.Author: Gopi PatelRecipe type: SnacksCuisine: IndianServes: persons + –INGREDIENTSTo Make Rice Sweetcorn MixtureButter1 tbspPlain flour (maida)2 tbspMilk1 cupSweet corn1/2 cup, meshedRice1 cup, boiledGreen chili1 tsp, choppedSaltto tastePepper powder1 tspCoriander leaves1/2 cup, choppedTo Make Rice Sweetcorn BitesOil1 tbspWater1/2 cupPlain flour (maida)1 tbspBreadcrumbs2 tbspINSTRUCTIONSTo Make Rice Sweetcorn MixtureHeat a tablespoon of butter in pan & add all purpose flour (maida) and mix well. Add 1/2 cup milk to this mixture. Stir continuously while preparing the mixture. It should become slightly thick as shown in above image.Take the mixture in a bowl and add meshed sweet corn, boiled rice, chopped green chili, chopped fresh coriander leaves (cilantro), pepper powder and salt to taste. Mix everything well.To Make Rice Sweetcorn BitesAssemble the mixture in small cube shaped bites as shown in above image.Prepare a mixture of water and all purpose flour (maida). Soak the rice sweetcorn bites in flour mixture and then roll it in breadcrumbs.Shallow fry the rice and sweetcorn bites in a pan or alternatively you can also deep fry the rice corn cubes.

POTATO MASALA TOASTINGREDIENTS 2 large potatoessaltchilli powderPinch of ginger garlic paste (readymade)garam masalachopped coriander (dhania)4 slices of breadMETHOD : Boil potatoes in pressure cooker upto four whistles. Allow it to cool. Peel the potatoes, mash them and combine with other ingredients, except bread. Add a little bit of hot water or hot milk for a smooth mash. Toast the bread, stuff the potato in between two slices and cut into sandwiches.

RAJMAH GALOUTI KEBAB By Archana Doshi

The Rajma Galouti Kebab Recipe are melt in the mouth kebabs that is packed with flavor from the rose water, almonds, and the paneer. The soft cooked rajma, along with the potatoes and the paneer give that melt in the mouth feeling. The Rajma Galouti Kebab is a vegetarian version of the traditional Galouti kebab, where meat has been replaced with rajma.

The kebab is packed with proteins and nutrients that there would be no guilt in having them as a snack or appetizer for parties.

The kidney beans (rajma) is packed with fiber, protein, carbohydrates nd micro-nutrients.Red kidney beans are not a complete protein, meaning they do not provide all of the essential amino acids. However, they're a good source of lean protein, providing 17 percent of your recommended daily allowance. If you pair kidney beans with a whole grain, such as brown rice, the meal provides all of the essential amino acids. Amino acids are necessary for forming the basic structure of your body's cells, tissues and muscles. (more info)

Makes: 8 to 10 kebabs Total Time: 45 Minutes INGREDIENTS 1/2 cup rajma2 small potatoes, boiled and mashed1/2 paneer, crumbleda small bunch of mint leaves1/4 cup cashew nuts1 inch piece of ginger2 to 3 cloves garlic1 green chilli1 teaspoon of rose watera few strands of saffron1 teaspoon of garam masala powder1 teaspoon of chaat masala powder2 large onions, sliced & caramelized2 large tablespoons of gram floursalt to tasteoil for cookingMETHOD for Rajma Galouti Kebab Recipe To begin making the Rajma Galouti Kebab Recipe, we will first soak the rajma for at least 8 hours. After the soaking period, cook the rajma along with salt until very soft. If you press the rajma between your fingers it should mash easily.To cook the rajma, place the rajma in the pressure cooker, add salt and 2-1/2 cups of water. Cover the pressure cooker, place the weight on and pressure cook until you hear 5 to 6 whistles. After 5 to 6 whistles, turn the heat to low the simmer for about 20 minutes. After 20 minutes of simmering, turn off the heat. Allow the pressure to release naturally. The rajma will continue to cook under the pressure that exists in the cooker. This will take another 15 minutes.Once the rajma are cooked through completely, drain the excess water. You can use the water in stocks or soups or even cooking rice.We will now begin to make the Rajma Galouti Kebabs.We will first grind the mint leaves, green chillies, ginger, garlic, cashew nut together in a food

processor to make coarse mixture. Next add in the rajma and blend again into the mixture.Add this kebab mixture into a large mixing bowl. Add the remaining kebab ingredients, except the oil and knead well to make a kebab dough.Divide the mixture into 8 to 10 equal portions. Shape the portions into round circular discs.Our final steps is to cook the Rajma Galouti Kebab. To do that, preheat a pan and grease it with oil. Place the shaped Kebab portions on the preheated skillet. Drizzle a few drops of oil over the kebabs and pan fry them on both sides until lightly crisp.Proceed the same way to make the remaining Rajma Galouti Kebabs. Place them on a serving platter and serve it along with Green Chutney..

SANDWICH DHOKLA RECIPE, SANDWICH IDRA DHOKLA RECIPE

PRINTCOOK TIME15 minsTOTAL TIME15 mins

Gujarati Sandwich Dhokla Recipe: A traditional Gujarati savory sandwich made from rice & lentil batter, sesame seeds and coriander chutney.Author: GopiRecipe type: SnacksCuisine: GujaratiServes: 3INGREDIENTSFor Dhokla BatterFlour of Rice & Urud dal (black gram): 2 cupsWater: 1 1/2 cupSoda bi-carbonate (baking soda): 1/4 tsp

Salt: to tasteFor TemperingMustard seeds (rai): 1 tbspSesame seeds (til): 1 tbspCurry leaves: 5 leavesFor Coriander ChutneyGreen Coriander (Cilantro): 1 cupPeanuts: 1/4 cupGreen chilies: 2 pieces, slicedLemon juice: 1 tspTurmeric (haldi): 1/4 tspSalt: to tasteINSTRUCTIONSTo Make Dhokla BatterSoak rice and urud dal (split black gram) flour in water over night. Next day the dhokla batter will get fermented.Add salt and pinch of soda bi-carbonate (baking soda) to the batter and mix it well.To Make Green Coriander ChutneyIn the grinder add coriander, peanut, lemon juice , salt, green chili, turmeric powder and some water. Make a fine paste.Taste the chutney and add salt to taste.To Prepare Sandwich Idra DhoklaPrepare a cooker where we are going to make dhokla. In a steam cooker, add some water and put a dhokla plate inside cooker.Grease a dhokla plate with oil and pour dhokla batter and make around 1/2 centimeter thick layer. Spread the dhokla batter evenly on greased plate and steam the dhokla batter for 4 minutes.Now once the first layer of dhokla is half cooked, spread the green coriander chutney and apply it evenly on dhokla plate. Second layer of green chutney is ready. Now pour the third and final layer with dhokla batter and spread evenly. Cook for another 7 minutes.The dhokla is nicely cooked. Cut the Idra dhoklas in diamond shape or whatever shape you like.Serve hot with ketchup or coriander chutney.To Make Tempered SpicesHeat some oil in a tempering pan and add mustard seeds and sesame seeds. Once the spices crackles add some curry leaves.Pour the tempered spices on top of Dhokla sandwich.

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HARA BARA KABAB

Prep time15 minsCook time15 minsTotal time30 mins

Hara bhara kabab recipe -a very delicious cutlet made with boiled potatoes,peas and spinach. very healthy and tasty snack for kids/toddlers.Author: HariniRecipe type: SnackCuisine: IndianServes: 3INGREDIENTS2 large potatoes,boiled and peeled¾ cup fresh green peas1 cup spinach leaves,blanched and roughly chopped¼ cup cilantro leaves2 tablespoons kadalai mavu2 green chillies½" ginger½ teaspoon chaat masala powder½ teaspoon chilli powder

SaltOilMETHOD Boil,peel and mash the potatoes and peas together. Do not make it very pasty though.Blanch drain and roughly chop the spinach. Grind to a corase paste along with cilantro,green chilli and ginger.Roast besan/kadalai mavu till nice aroma wafts out.Now take peas-potato mixture,spinach paste and gram flour in a mixing bowl.Add salt,chaat powder,chilli powder and mix well. Knead slightly and make equal sized balls. Shape into cutlets.Heat oil in a shallow frying pan, fry the shaped cutlets until golden brown from both sides.Drain to a kitchen towel and serve hara bhara kabab hot with sauce.Notes1. Do not make peas and potatoes very pasty as that will turn the patties very mushy.2. Drain the spinach very well before grinding.3. You can substitute gram flour with rice/corn flour

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TOMATO OMLETTE

PREP TIME5 minsCOOK TIME25 mins

TOTAL TIME30 mins

tomato omelette - a delicious vegetarian omelette made with gram flour, tomatoes, onions and indian herbs & spices.AUTHOR: dassanaRECIPE TYPE: breakfast, brunch, snacksCUISINE: indianSERVES: 3-4INGREDIENTS (measuring cup used, 1 cup = 250 ml)1 cup gram flour/besan2 medium size tomato, finely chopped1 medium size onion, finely chopped½ inch ginger, finely chopped1 green chili, finely chopped¼ or ½ cup coriander/cilantro leaves, chopped¼ tsp red chilli powdera pinch of asafoetida (optional)a pinch of garam masala¼ tsp turmeric powder (optional)1.5 to 2 cups watersalt as requiredsunflower oil as required for cooking the omeletteINSTRUCTIONSmix all the ingredients together, except oil.make a medium consistency batter.heat a tava or a flat pan.smear some oil, about 1 tsp on the pan.with a large spoon pour the batter on the pan.spread it lightly with the back of the spoon.the technique is like the way we make pancakes.you can even rotate and tilt the pan.add some oil drops on the edges & top of the omelette.flip and cook the other side.cook the tomato omelette till both sides are cooked.serve tomato omelette with brown bread or buns and some coriander chutney or tomato sauce.

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INSTANT SPICY RAVA PANIYARAM

Prep time5 minsCook time10 minsTotal time15 mins

Instant rava paniyaram recipe is a quick and easy breakfast/snack that you can whip up in less than 15 minutes!. Healthy finger food for toddlers and after school snack for kids!Author: HariniRecipe type: BreakfatCuisine: IndianServes: 3INGREDIENTS¾ cup rava/sooji1½ cup curds,whisked smooth1 small carrot1 small onion2 small green chillies2 teaspoons finely chopped cilantro leaves¼ teaspoon crushed ginger⅛ teaspoon baking soda/fruit salt (Just a pinch)Salt1 teaspoon oilMETHODDry roast rava for 3-4 minutes. Whisk the curd well. Add the roasted rava to whisked curd along

with salt and fruit salt or baking soda. Set aside for 5 minutes.Heat an paniyara kal/appe pan with one drop of oil in each mould. While the pan is getting heated finely chop the onions,green chillies and cilantro leaves. Peel and grate the carrot.Add all these to the rava batter along with crushed ginger. Mix well,the batter should be slightly loose but thick enough. You can add ½ cup water if needed.Now spoon in this batter in each mould of the paniyaram pan and cook in medium flame for 2-3 minutes.Flip each paniyaram very gently with the help of a skewer ot the stick the comes with the pan. Add one drop oil on each paniyaram and cook for 2-3 more minutes.Once done,remove and finish off the remaining batter. Serve instant rava paniyaram with green chutney or on its won with coffee/tea.Notes1. I used a non stick pan,so just used 1 teaspoon oil,if you use cast iron pan you may have to use oil accordingly.2. You can do a tempering of mustard,channa dal and curry leaves and add to the batter too.3. This paniyaram tastes great when eate piping hot.

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KIDS FRIENDLYQUICK POTATO PATTIESINGREDIENTSPotatoes grated..........................2 medFresh coriander leaves chopped......1 bunchCumin....................................1 tspGreen chillies chopped..................2 pcAsafetida..............................a big pinchRed chili powder........................1/2 tspBesan.......................................2 tbspSalt.........................................to tasteMETHODGrate the potatoes and add the other ingredients. Mix well.

Make into flat patty shapes on palm of hand and shallow fry in a wide pan until golden brown on both sides,Serve hot with ketchupNote: as a variation, you can add chopped onions and some minced ginger.

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Meenakshi Ahuja EGGLESS FRENCH TOASTINGREDIENTSBread slices cut into 2 each…… 4 pcMix the following and make a thick batter:Rava..sooji.. semolina………….1/2 cupYogurt,………………………….1/2 cupOnions chopped………………,,..1/2 smallTomato chopped finely………….1/2 pcGreen chili chopped……………..1 pcCoriander leaves chopped……….1 tbspTurmeric powder……………….a pinchsalt ......to taste

METHODDip each piece of bread in the batter and coat both the sides.As the batter is thick, you might have to use your hand to place some veggie-yogurt mixture on the bread,.Heat a flat non stick pan. Add ½ tsp of oil.Place the bread slice gently. Add a few drops of oil along the edges.Cook on medium flame for about 3 minutes.Flip the bread and toast the other side for few more minutes until golden brown,Serve hot with ketchup.

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Mango Chutney

 

Mango Chutney

Chef: Manju Malhi

Recipe Cook Time: 25 Minutes

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Tangy and tantalizing mango chutney can be remarkably versatile, use it as a spread on sandwitches or with rice/chappatis or simply dip your snacks into it!

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Ingredients

3 Tbsp groundnut or vegetable oil

1 large ripe mango, peeled and roughly chopped ½ tsp chili powder

2 Tbsp sugar

1/2 tsp salt

1 Tbsp malt vinegar

2.5cm/1in piece root ginger, peeled and grated

Method