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Snacks
or Jol Khabar serves as the afternoon or evening tea comprising of
light food. |
| Paneer
Sandwich |
Ingredients:
Sandwich
Bread - 3 pieces, Brown bread - 6 pieces, Spinach - a few leaves.,
Cheese cube - 1., Ginger
& peppercorn paste – 2tbsp., Turmeric powder – 1tsp., Chili powder
– 1tsp., Tomato – 1., Sugar –1 ½ tsp., Salt – accord.
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to
taste., Water – as required., Garam masala – 2tsp.
For
paste
Cucumber -1(small), Carrot - 1, Tomato - 1, Salt - ½ tsp, Peppercorn
a pinch of
For
yogurt mix
Sour curd - 1 cup (drained), Paneer - 100 gm, Salt - 1 tsp
Peppercorn - ½ tsp,
Cumin powder - ½ tsp, Mustard powder - ½ tsp
Red chili sauce - 1 tsp
Steps:
Make
a paste of all the ingredients of yogurt mix. Finely chop all
the vegetables and marinate with salt and pepper. Butter the bread
slices. Apply the yogurt paste over the brown bread and cover
with spinach leaves. Spread the vegetables over it and cover with
sandwich bread. Spread again yogurt mix over the bread along with
grated cheese. Cover with brown bread. Make other sandwiches in
the same way and cover with silver foil. Slice diagonally the
sandwiches before serving. |
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| Idli |
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Ingredients:
Rice - 1 cup,
Split black gram/Urhad dal - ½ cup, Salt - 1 tsp
Coriander leaves- a few, Carrot - 1 (medium), Beens - 5/6 pieces
Cauliflour - 2-3 pieces, Capsicum - 1 (small), Oil - 2 tlbs
Black peeper - 1 tlbs |
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Steps:
Soak
rice and pulses overnight. In the morning paste the soaked rice
and pulses in a mixer and keep for 3-4 hours. Cut all the vegetables
into small pieces. Put the vegetables into the paste and mix well.
Add salt, black peeper, and oil. Coat idli stand with oil and put
the mixer. In the lower stand keep a cup of water. Close the lid
and put into micro-oven for 4 minutes in 100ºC. serve with any chutney. |
| Potato
Cheese Nuggets |
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Ingredients:
-Potato
- 4 (medium)
-Onion - 1 sliced
-Black peeper - according to taste.
-Grated cheese |
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Steps:
Peel the
skin of potatoes grate. Keep the grated potatoes inside salted water
for some time. Mix well with cheese, grated onions, black peeper
and salt. Make small balls out of the mixture and flatten them into
small circles; dip in cream and deep fry in oil. For making a less
oil variety nuggets can be shallow fried in a non-stick. |
| Capsicum
Paneer Wrap |
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Ingredients:
( For
the pastry)
Flour - 2 cups, Oil - 4 tlbs, Milk - ½ cup
Salt - ½ tsp, Black peeper - ½ tsp
Backing powder - ½ tsp |
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(For
the Filling)
Paneer - 100gm., Capsicum - 1, Onion - 1 (grated), Cabbage - ½ cup,
Green chili - 4, Paste of ginger and garlic.- 1 tsp, Cheese - 1
cube (grated), Salt - 1 tsp, Garam masala -1 tsp
Steps:
Fry onions
in heated oil. Add cabbage, capsicum and chili to it. Fry well and
add rest of the ingredients including paneer in the wok. As the
vegetables gets soft add garam masala and remove from heat. Make
small balls with the flour; flatten to form small circles. Fill
with the given ingredients. Wrap the two ends to give it a shape
of roll. Dab your hand in water and seal the open ends. Deep fry. |
| Chicken
Cutlet |
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Ingredients:
Minced Chicken-400
gms, Ghee-500 gms
Worcestershire sauce-½ cup, Black pepper- 3 tsp, Egg -4, Biscuit crumbs-
1 cup, Garam Masala-2 tsp, Elaichi powder-1 tsp, Salt-According to
taste
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Steps:
Whip up
the eggs in a pan. Add black peeper, Worcestershire sauce, garam
masala, elaichi powder, salt and the minced chicken to the eggs.
Pour gently the biscuit crumbs in the mixture. As the solution solidifies
give shape to the cutlets. Deep fry the cutlets in white oil or
ghee. Decorate with salad and serve hot with chili or tomato sauce. |
| Luchi |
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Ingredients:
500gms Flour. 2 tbl spoon refined oil.
Salt according to taste.Warm water to knead the flour. -Oil to fry |
Steps:
Knead 500gms of flour, 4 tbl Spoon of oil &
salt according to Taste with warm water. Make small balls. Flatten
them into round chappatis. Deep fry them. |
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Parota |
Ingredients:
500gms Flour. 2 tbl spoon , Refined oil. , Salt according to taste,
warm water to knead the flour. , 1 tbl spoon dahi. , oil to fry |
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Steps:
Sieve flour and salt together. Mix oil and dahi. Add water and form
into a dough. Knead dough until soft and pliable. Divide into eight
equal parts. On a floured board, roll one dough into a large round.
Then smear a little oil and fold it first into half, then into quarter.
Now roll it again symmetrically on all sides, into an eight inch porota.
Heat oil in a flat pan.
Fry porota in gently simmering oil until lightly browned on both sides.
Drain well before serving. |
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Snacks/Jol Khabar
