Snack time & Appetizers

Snacks, appetizers etc.

Gobi Ke Parathe

Picture: 
Zy9zj7a.jpg
Ingredients: 
For the stuffing

1/2 kg. cauliflower

1/4 teaspoon turmeric powder

1/2 teaspoon chilli powder

1/2 teaspoon black pepper powder

1/2 teaspoon coriander-cumin seed (dhana- jeera) powder

2 teaspoons pomegranate seeds, powdered

2 tablespoons chopped coriander

2 green chillies, chopped

1 tablespoon ghee

salt to taste
For the dough

1 1/2 teacups plain flour (maida)

1 1/2 teacups wheat flour ( gehun ka atta)

1/2 teaspoon salt

1 teaspoon melted butter or ghee

a little milk
Preparation Time: 
Cooking Time : 15 min. Preparation Time : 30 min.
Preparation Method: 
For the stuffing
1.

Cut the cauliflower into small pieces. Discard the lower hard stalks.

2.

Heat the ghee in a tava, add the cauliflower, turmeric powder and salt. Sprinkle very little water and cook on a slow flame until the cauliflower is soft.

3.

Add the chilli, black pepper, coriander-cumin seed and pomegranate powders.

4.

Mix very well, cook for 1 minute and remove from the fire.

5.

Cool and mash thoroughly. Add the coriander and green chillies and mix well.

For the dough
1.

Mix the plain flour, wheat flour, salt and butter. Add enough milk to make a soft dough.

2.

Knead the dough very well and keep aside for 15 minutes.

3.

Divide the dough into 12 equal parts and roll out into rounds with the help of a little flour.

4.

Cook each round very lightly on a tava and keep in folded wet napkin.

How to proceed
1.

When you want to serve, take one roti, spread a little stuffing, put another roti on top and press, particulary around the edges.

2.

Cook on a tava on both sides using ghee or oil until crisp.

3.

Serve hot.

Pani Puri

Ingredients: 
FOR THE PURIS:
1 & Half cup Semolina
Half cup all-purpose flour(maida)
Half teaspoon salt
Half bottle Soda water
Oil for deep frying

FOR THE PANI:
6 cups water
1 cup Fresh mint,chopped
1 cup Fresh coriander,chopped
6-7 Green chillies
2 Lime juice
1 tablespoon black salt (add as required)

FOR THE SWEET CHUTNEY:
1 cup Gud(jaggery)
1 cup tamarind pulp
1 cup Dates
1 cup water
1 teaspoon powdered Jira
Half teaspoon red chilli powder

FOR FILLING THE PURI
Half cup Potatoes Boiled and chopped finely
Half cup boiled Black chickpeas(kale channa)
Preparation Time: 
50 Minutes
Preparation Method: 
FOR THE PURIS:
1.Mix the semolina and the flour together and the salt.
2.Now blend-in the soda water to make a smooth dough.Use a little oil to knead well.
3.Divide the dough into 6 parts and knead each part one after the other and make a long cigar type shapes.Then cut into small disc to make the puris.
4.Roll-out into tiny puris and deep fry in hot oil till the puri is filled with air and golden in colour.When frying toss some hot oil on top of the puri that is in the oil to help it bubble up.

FOR THE PANI:
Add all the ingredients and liqiudise in a blender and sieve to get the pani and discard the residue.

FOR THE SWEET CHUTNEY:
Heat all the ingredients of the chutney and sieve to get a smooth chutney.Let it cool
 
User Comments & Tips
*To save up time you can make the puris a week earlier and store in a air-tight container
*The pani and the sweet chutney can be made earlier too and keep in a container in the freezer.
*Serve like any other pani puri:-Cracking the top of the puri and filling it with the potato,channa, sweet chutney and pani.

Pani Puri

Ingredients: 
FOR THE PURIS:
1 & Half cup Semolina
Half cup all-purpose flour(maida)
Half teaspoon salt
Half bottle Soda water
Oil for deep frying

FOR THE PANI:
6 cups water
1 cup Fresh mint,chopped
1 cup Fresh coriander,chopped
6-7 Green chillies
2 Lime juice
1 tablespoon black salt (add as required)

FOR THE SWEET CHUTNEY:
1 cup Gud(jaggery)
1 cup tamarind pulp
1 cup Dates
1 cup water
1 teaspoon powdered Jira
Half teaspoon red chilli powder

FOR FILLING THE PURI
Half cup Potatoes Boiled and chopped finely
Half cup boiled Black chickpeas(kale channa)
Preparation Time: 
50 Minutes
Preparation Method: 
FOR THE PURIS:
1.Mix the semolina and the flour together and the salt.
2.Now blend-in the soda water to make a smooth dough.Use a little oil to knead well.
3.Divide the dough into 6 parts and knead each part one after the other and make a long cigar type shapes.Then cut into small disc to make the puris.
4.Roll-out into tiny puris and deep fry in hot oil till the puri is filled with air and golden in colour.When frying toss some hot oil on top of the puri that is in the oil to help it bubble up.

FOR THE PANI:
Add all the ingredients and liqiudise in a blender and sieve to get the pani and discard the residue.

FOR THE SWEET CHUTNEY:
Heat all the ingredients of the chutney and sieve to get a smooth chutney.Let it cool
 
User Comments & Tips
*To save up time you can make the puris a week earlier and store in a air-tight container
*The pani and the sweet chutney can be made earlier too and keep in a container in the freezer.
*Serve like any other pani puri:-Cracking the top of the puri and filling it with the potato,channa, sweet chutney and pani.

chinese uttapam

Chef's Name: 
Dr.Fatema Kudrati
Ingredients: 

Soak  3  cups  of  rice  and  1  cup  of  urad  dal  for  4-5 hours  and  then  make  a  fine  paste  by  adding  2-3 tbsp  of  cooked  rice. Keep  overnight  for  fermentation.

 

Stuffing...

In  a  pan  take  little  oil  and  add  1 tsp ginger -garlic  paste , 1  chopped  onion, 1 cup  chopped  cabbage , 1  cup  chopped  red  cabbage , 1  cup  mixed  bell  peppers ( red, yellow, green). All  vegetables  should  be  juvinelies  preferably. Then  add  2 tbsp  green  cilly  sauce , 1  tbsp  soy  sauce, 1-2  tbsp  tomato  sauce, salt  to  taste  and  a  pinch  of  ajinomoto. Let  this  mixture  be  cooled.

Make  thick  pan  cake  from  the  batter  as  we  do  in  dosa  and  uttapam. Put  the  stuffing  on  it  and  pour  a  bit of  batter  over  it. Turn  and  cook  till  brown  and  crispy.

Serve  with  hot  chutney  or tomato  chutney.

Preparation Time: 
20-30 mins.

Coconut Puri

Chef's Name: 
Rehana Khambaty
Ingredients: 
  1. For Dough: 2 cups maida (all-purpose) flour
  2. 1 cup wheat flour
  3. 2 tbsp oil
  4. 1/2 tsp salt
  5. For Filling: 1 cup finely grated coconut
  6. 1/2 cup gram flour
  7. 2 tbsp oil
  8. 8-10 sprigs curry leaves, cut into fine pieces
  9. 8 green chilies, chopped
  10. 1 cm ginger, finely chopped
  11. 1/2 tsp chili powder
  12. 1/4 tsp mustard seeds
  13. 1/4 tsp salt
Preparation Method: 
  1. Mix maida, wheat flour, salt, oil with enough water to make a firm dough.
  2. Heat oil in a pan, season with mustard seeds . When mustard splutters, add green chilies, ginger, curry leaves and fry for few minutes.
  3. Then add coconut, gram flour and fry till roasted. Allow it to cool.
  4. Also add salt, chili powder, little water and mix well. Make into small balls.
  5. Make larger balls of the dough, fill them with the coconut gram flour balls, flatten them and gently roll them out into small puris. (Be careful that the filling does not come out).
  6. Deep fry in hot oil till puffed, golden and serve hot with any chutney.

Banana Dosa

Chef's Name: 
Rehana Khambaty
Ingredients: 
  1. 250g all-purpose flour (maida)
  2. 4 bananas, mashed
  3. 1 egg
  4. 75g sugar
  5. 2g cardamom powder
  6. 1/4 tsp baking powder
  7. 1 1/2 glass milk
  8. 50g oil
 


Preparation Method: 
  
  1. Beat the egg well and to this, add sugar, milk and mashed bananas. These ingredients can also be mixed in a blender.
  2. To the all-purpose flour, add the above banana mixture and mix well to form dosa batter.
  3. Now add cardamom powder and baking powder to the batter and mix well.
  4. Heat a flat pan and make thin dosas. Fry on both sides until golden brown in color with little oil.
  5. Serve hot with any juice


Bread and Palak Chakli

Chef's Name: 
Rehana Khambaty
Ingredients: 
  1. Bread slices (trim the sides) 8 nos.
  2. Besan 1/2 cup
  3. Palak (spinach), shredded 1 cup
  4. Rice flour 1/2 cup
  5. Oil/ butter 2 tbsp
  6. Curd 1/2 cup
  7. Sesame seeds 2 tbsp
  8. Red chilli powder 1/2 tsp
  9. Salt to taste
  10. Oil to fry
Preparation Method: 
  1. Soak bread slices in curd and crumble them nicely.
  2. Add rest all ingredients and mix well to form tight dough.
  3. Make balls from the above dough with your hands and flatten them with your palms.
  4. Deep fry in slow heat until the chakkalis are golden brown. Serve hot or cold

Shaami Kebabs

Chef's Name: 
Rehana Khambaty
Ingredients: 
1/2 kg chopped meat (fat free)
1 cup chana dal (soaked for 1 hour)
2 onions
10 garlic flakes
2 pieces ginger
11/2 tsp ground garam masala
7 whole red chilies
1 egg
1 tbsp vinegar
Salt to taste
Oil for frying

For Filling:
1 piece ginger
1 chopped onion
Chopped mint leaves
2 onions sliced in rings
1 lemon sliced
Preparation Method: 
Boil all the ingredients except vinegar, egg and filling, using 1 glass of water and cool till all the water evaporates completely.
Cool and grind them till the mixture is ground finely. This is the kabab mix.
To the mix, add egg and vinegar.
To make filling, finely chop ginger, onion and mint leaves and use as a filling for the kabab.
Garnish with sliced onion rings and lemon wedges.

Spring rolls

Chef's Name: 
Rehana Khambaty
Ingredients: 
100 gms maida (all-purpose flour)
50 gms corn flour
1 egg, beaten
Salt to taste
400 ml water
100 gms cabbage
100 gms onions
100 gms carrots
50 gms beans
1 tbsp chili sauce
2 tbsp soya sauce
Oil for frying
A pinch of china salt

Preparation Time: 
Prep. time : 30-40 mins.
Preparation Method: 

Sieve corn flour and all-purpose flour together along with salt.

Add beaten egg and water to the flours and make a batter. Keep aside for half an hour.
Heat a flat pan and add a tsp of oil. Wipe off with paper napkin.

Take a big spoonful of above batter, pour in the pan and spread like a pancake.

Make a few from the remaining batter and keep them aside.

Cut all the vegetables into thin and long slices. Boil in hot water for few minutes and drain the water.
Heat oil in a pan, fry the vegetables until all the water evaporates. Add salt, chili sauce, soya sauce, china salt and mix well. When done, remove from heat and cool.
Place this mixture in the middle of the pancake, roll and stick the ends with egg white. Fry these in hot oil until golden. Cut into slices when they are hot. Serve with tomato sauce.

Cheddar Garlic Biscuits

Chef's Name: 
Rehana Khambaty
Ingredients: 

2 cups Bisquick
2/3 cup milk
2/3 cup shredded cheddar cheese
3 tablespoons melted butter
1 teaspoon parsley flakes
1/4 teaspoon garlic powder


Preparation Method: 

1 Preheat oven to 450ºF degrees.
2 Mix first 3 ingredients to form soft dough.
3 Drop by 9 spoonfuls onto ungreased cookie sheet.
4 Bake 8-10 minutes.
5 Mix butter and herbs, brush over warm biscuts.


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