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| Snacks/Jol Khabar |
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Snacks or Jol Khabar serves as the afternoon or evening tea comprising of light food.
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| 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
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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 |
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.
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| Potato Cheese Nuggets |
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.
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| Capsicum Paneer Wrap |
Ingredients:
( For the pastry)
Flour - 2 cups, Oil - 4 tlbs, Milk - ½ cup
Salt - ½ tsp, Black peeper - ½ tsp
Backing powder - ½ tsp
(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
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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.
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| Chicken Cutlet |
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.
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| Luchi |
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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| Porota |
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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