Paneer bread roll
Ingredients: 12 bread slices, 1/2 cup milk, oil for deep-frying, To Be Mixed Into A Stuffing: 1/2 cup crumbled paneer, 1/4 cup finely chopped spring onions, 1 tsp finely chopped green chillies, salt to taste
Method: Remove the sides of the bread and soak each bread slice in milk for 2 minutes. Press the bread slice lightly to squeeze out the excess milk. Crumble the bread and mix well to make a soft dough. Keep aside. Divide the stuffing into 8 equal portions and keep aside. Divide the bread dough gently using a rolling pin into 8 equal portions. Roll a portion of the bread dough into a 50 mm. (2″) diameter flat circle. Place a portion of the stuffing in the centre of the circle, bring the edges of the circle together to seal the filling inside. Repeat steps 3 and 4. Heat the oil in a deep non-stick kadhai and deep-fry the rolls. Drain on an absorbent paper. Serve immediately.
Ingredients: 500 g baby potatoes, 4 Tbsp oil, 1 tsp cumin seeds/ jeera, 1/4 tsp asafoetida/ hing, 1 tsp dry mango powder/ amchur, Salt to taste, 1 Tbsp lemon juice, 2 Tbsp fresh coriander, chopped, For the masala: 1 Tbsp coriander seeds, 3-4 Kashmiri dry red chilies, 1 tsp black peppercorns/ kali mirch, 1 tsp fennel seeds/ saunf, 1 tsp cumin seeds/ jeera
Method: Par boil the potatoes and peel them. Keep aside. Dry roast the ingredients for the masala till slightly brown and fragrant. Cool and grind to make a slightly coarse powder. Keep aside. Heat oil in a pan. When the oil is hot, add cumin seeds and hing. Once the cumin seeds start to crackle, add potatoes and fry on high heat till slightly browned from all the sides. Add the ground masala, dry mango powder, and salt and fry for 3-4 minutes on low heat. Sprinkle lemon juice and coriander and mix well. Serve hot with chapati or paratha.
A treasure house of vitamins and minerals, spinach should definitely be part of the weekend menu.
Ingredients: Spinach 1 bunch, Cottage Cheese 1 cup, Starfruit 1/4, Pomegranate seeds 1 teaspoon, Red chilli powder 1 teaspoon, Dry mango powder (amchur) 1/4 teaspoon, Salt to taste, Oil to deep fry, FOR BATTER: Gram flour (besan) 1 cup, Red chilli powder 1/4 teaspoon, Cumin powder 1/2 teaspoon, Carom seeds (ajwain) 1/4 teaspoon, Salt to taste
Method: Remove stems and wash spinach thoroughly under running water. Pat dry and keep it aside. Grate cottage cheese. Wash and finely chop star fruit. Grind pomegranate seeds roughly. Mix together grated cottage cheese, chopped star fruit, ground pomegranate seeds, red chilli powder, dry mango powder, and salt. Take gram flour in a bowl add red chilli powder, cumin powder, carom seeds, salt and make a thick batter using sufficient water. Let it rest for fifteen minutes. Arrange three four spinach leaves on each other, put a little amount of mixture in the center and roll. Similarly, use up all the spinach leaves and filling. Heat sufficient oil in a kadhai, dip spinach rolls in the batter and deep-fry for three to four minute till crisp and done. Drain onto an absorbent paper and serve hot.
If the idea is to indulge in the healthy, there is nothing like the Idli. When garnished with tamarind chutney, it can make for an interesting snack recipe.
Ingredients: 120 gm idli batter, 150 gm yogurt (curd), 25 gm pureed mint, 1 gm cumin powder, 1 pinch salt, 20 gm Tempura batter, 1 handful coriander leaves, 25 ml sweet tamarind sauce, 20 gm pomegranate seeds, 5 gm boondi, 5 gm sugar
Method: For making this idli chaat, firstly make small size button idlis. Prepare tempura batter with little water. Fry the idlis in hot oil after coating it with batter. Beat yogurt, add a little sugar, bhuna jeera and salt. Spread fried idlis after cooling and pour beaten curd, sprinkle boondi, chopped dhania, mint chutney, imli paste and fresh pomegranate seeds. Idli chaat is ready to be served.
A typical middle eastern snack, that’s traditionally served with hummus, but you can enjoy this as snack too.
Ingredients: 1 pound (about 2 cups) dry chickpeas, 1 small onion, roughly chopped, 1/4 cup chopped fresh parsley, 3-5 cloves garlic, 1 1/2 tbsp flour, 1 3/4 tsp salt, 2 tsp cumin, 1 tsp ground coriander, 1/4 tsp black pepper, 1/4 tsp cayenne pepper, Pinch of ground cardamom, Vegetable oil for frying (grapeseed, canola, and peanut oil work well)
Method: Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together! Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides. Once the falafels are fried, remove them from the oil using a slotted spoon. Let them drain on paper towels. Serve the falafels fresh and hot.