Tandoori Prawns with Veggies
Ingredients:
500 g prawns, washed, shelled and deveined
1 tbsp readymade tandoori masala
salt to taste
1 green capsicum
1 carrot
3 onions
50 g cabbage, shredded
1 big tomato, cut into wedges
3 slices of bread, quartered diagonally
bamboo skewers
Method:
Cut the carrot, capsicum and onions into 1 inch cubes. Prepare the tandoori masala as per insructions on the packet. The masala I use, needs a little garlic, ginger, yoghurt and lemon juice to be added to it. Add salt to taste. Marinate the prawns and the cubed veggies in the masala, for half an hour. Put the prawns alternated with veggies on the skewers. Bake in a hot oven until done. Serve hot on a plate layered with chopped cabbage, tomatoes and sliced bread. Drizzle garlic sauce and tomato sauce before you serve.
Roti stuffed with chicken
Ingredients:
30 g capsicum, finely julienned
15 g sun-dried tomatoes, finely chopped
1 small green chilli, chopped
1 tbsp chopped fresh coriander
50 g chicken breast, boiled and shredded
40 g canned tuna
1 tbsp olive oil
salt and pepper, to taste
2 freshly rolled rotis
40 g grated mozzarella cheese
1 tbsp oil
Method:
Mix well the capsicum, tomato, green chilli, coriander, chicken, tuna, cheese and olive oil. Spread the mixture on one roti. Make the edges slightly wet with water. Top with the other roti and seal the edges well. Shallow fry till golden brown on both sides. Cut into wedges and serve.
Dal Balls
Ingredients:
1/2 cup toor dal
1 dup gram dal
1/4 cup urad dal
1/2 cup rice
5 dried kashmiri chillies
3 green chillies
1 tsp salt
a pinch of hing
1/2 inch piece ginger, chopped finely
a few curry leaves
a small bunch coriander leaves, washed, chopped finely
vegetable oil for frying
Method:
Soak 2 tsp gram dal in a little water for an hour. Simultaneously, soak toor dal, gram dal, urad dal, and rice in enogh water for an hour. Ensure that the rice and dals are washed and rinsed well. Wet grind the above mix with chilles and salt to a coarse paste. Do not grind the 2 tsp gram dal soaked seperately. Add this soaked gram dal, hing, ginger, curry leaves and coriander leaves to the paste and mix well. Make small balls and deep fry in oil. Serve with chutney or tomato sauce.
Crunchy bread and vegetable toast
Ingredients:
3 bread slices
500 gm boiled potatoes with skins on
250 gm french beans
100 gm carrot
150 gm capsicums
1/2 cup coriander leaves finely chopped
6 onions finely chopped
oil for frying
1 tbsp chili sauce
1 tsp soy sauce
1 cup maida paste
1 tsp salt or as per your taste
bread crumbs
Method:
Cut each bread slice into four squares. Cut french beans, capsicums, carrots into 1/2 inch pieces and keep them in cold water individually for about two hours. Mash the potatoes. Heat oil in a frying pan. Fry french beans and carrots on low heat for about ten minutes. Add capsicums and fry for another ten minutes. Keep to cool. Add mashed potatoes, salt, chili sauce, soy sauce, onions and coriander leaves. Mix well. Place tablespoonful of this stuffing on the bread and press gently so it sticks to the bread. Apply maida paste on the stuffing and roll it in the bread crumbs. Deep fry in hot oil till golden in colour. Serve it hot with any chutney or tomato sauce.
Potato Cheese Toast
Ingredients:
4 bread slices
2 boiled potatoes with skins on
1 tbsp grated cheese
oil for frying
salt and pepper to taste
1/2 tsp mustard powder
1 beaten egg
1 tsp butter
1/4 tsp baking powder
bread crumbs
Method:
Cut each bread slice into four squares. Mash the potatoes. Add the cheese, salt, pepper, mustard powder, butter and baking powder. Mix well. Place tablespoonful of this stuffing on the bread and press gently so it sticks to the bread. Dip in beaten egg and roll it in the bread crumbs. Shallow fry in hot oil till golden in colour. Serve it hot with any chutney or tomato sauce.
Turkey Roll-up
Ingredients:
4 slices of turkey breast
4 big lettuce leaves
2 tsp coriander mayonnaise
1 spring onion
1 red pepper
Method:
Take a slice of turkey breast and spread on a round lettue leaf. Spread 1/2 tsp coriander mayonnaise, then add a 3 inch bit of spring onion and a red pepper strip. Roll it to look like a cigar. Hold together with a tooth pick.
Chocolate Hay Stacks
Ingredients:
60 g finely crushed cornflakes
15 g cocoa
1/4 cup sugar syrup (equal amounts of sugar and water to be boiled to form syrup)
60 g powder milk
60 g butter
Method:
Grease a baking sheet. Put cornflakes, milk powder and cocoa into a bowl and mix thoroughly. Melt syrup and butter, pour over the dry ingredients and ix well. Take a tablespoonful and shape into pyramids and place on greased baking sheet to harden.
Cheesy Onion Fingers
Ingredients:
4-5 bread slices
3 onions, chopped
115 gms cabbage, chopped
3 spring onions, chopped
4 green chillies, chopped
4 tsp tomato ketchup
2 tsp chilli sauce
180 gms grated cheese
2 tbsp butter
salt to taste
Method:
Melt butter and fry onions for a while. Add chopped vegetables and fry for 5 mins. Add half the cheese, ketchup, chilli sauce and salt. Cook for a minute. Arrange the bread slices over a greased baking dish and pour the mixture over the slices and level it. Sprinkle the remaining cheese over it. Bake in a hot oven (250 'C) for 25 mins. Cut into fingers and serve.
Falafel
Ingredients:
286 g canned chick peas, drained and washed under runnng water
1 onion, chopped
1 clove garlic
1 green chilli
1 tp garam masala powder
1/2 tsp cumin powder
1/2 tsp baking powder
1/2 tsp red chilli powder
1/2 tsp black pepper powder
1 tsp lemon juice
1/2 cup chopped corainder leaves
oil, for deep frying
Method:
Grind all ingredients except oil, to a paste. Make small patties and deep fry till golden brown in hot oil. Serve warm.
Cherry tomatoes with cheese
Ingredients:
10 cherry tomatoes
100 g cottage cheese
Method:
Stuff cherry tomatoes with the cheese and serve for a quick nutritious snack.
Beans on Toast
Ingredients:
60 g white beans
tomato ketchup
toast, cut in squares
oil
Method:
Fry toast. Mix beans and ketchup. Put a spoonful on the toast and serve hot.
Cheese Sticks
Ingredients:
750 g packet pre-rolled pastry
1 egg white
200 g cheddar cheese
2 tbsp paprika
Method:
Cut each sheet of pastry into 2 cm strips. Brush with beaten egg white. Take 2 strips of pastry, criss-cross each strip alternately to form one stick. Place strips on greased oven trays. Sprinkle cheese over sticks. Sift paprika on top. Bake in a hot oven for 8 mintes.
Savory tartlets
Ingredients:
2 boiled eggs
30 gms butter
30 gms flour
1 cup evaporated milk
1/2 cup boiled chicken
1/2 tsp mustard powder
1 boiled carrot
260 gms boiled peas
salt and pepper
1 tbsp lemon juice
pastry sheets (optional)
Method:
Melt butter, stir in the flour and cook for 2 minutes. Remove from heat. Add evaporated milk and a little water. Return to heat and cook for a further few minutes. Add chopped carrots, boiled egg, chicken and boiled peas. Stir in seasoning and lemon juice. Line tartlet cases with pastry sheets cut to size(optional). Pour filling into each case. Bake well.
Baked Hot dogs
Ingredients:
10 slices from a large loaf
10 chicken frankfurters or seekh kababs
60 g margarine or butter
tomato ketchup or chilli sauce or sandwich spread
Method:
You can either trim the bread edges or leave them on. Flatten the bread with a rolling pin. Spread margarine on each slice followed by just enough ketchup. Place a kabab on each slice and roll tightly. Put a toothpick to hold the roll. Place on a bakng tray. brush with a little meleted butter. Bake for 20 minutes at 200'C.
Baked Mackerel Burger With Ginger Sauce
Cabbage Cheese Cutlets
Focaccia Sandwich
Honey Crystal Almonds
Khasta Kachori
Minced Beef Patties
Mushroom And Vegetable Pancakes
Paneer Kathi Kababs
Puffed Wheat Bhel
Quick Celery Cheese Snack
Quick Cheese Snack
Stuffed Ham Rolls
Tangy Parcels
last updated on 1 - February - 2005
