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Snacks


1.Aloo Chaat Recipe:
Ingredients:
1. grams boiled potatoes 
2. grams boiled green peas 
3. 25mm. (1") piece ginger, chopped 
4. 5 to 6 finely chopped green chillies 
5. 2 tablespoons chaat masala 
6. juice of 1 lemon 
7. 5 to 6 tablespoons oil 
8. salt to taste 
9. chopped coriander to garnish 
Method 
1. Cut the potatoes into big pieces. 
2. Fry the potato pieces in a shallow frying pan, adding a little oil at a time, 
till slightly brown in colour. 
3. Remove the potatoes. 
4. Add 2 tablespoons of oil to the pan and heat. 
5. Add the peas and ginger and cook again for a little time. 
6. Add the potatoes, green chillies,
2.Recipe Black Grape Pani Puri:
Ingredients:
Serves 4 
Crisp puris (meant for pani puri)as required 
1 litre Fresh black grape juice 
2 tbsps Tamarind pulp 
Salt to taste 
1/2 tsp Black salt 
1 tsp Roasted cumin powder 
1 tsp Red chilli powder 
1 tbsp Lemon juice 
For filling (optional) 
Green gram (moong, sprouted)as required 
Potatoes (boiled & mashed)as required 
Grind to a paste 
1/2 medium bunch Fresh mint leaves 
1/4 medium bunch Fresh coriander leaves 
3-4 Green chillies 
Method:
Grind mint leaves, coriander leaves and green chillies into a fine paste.
Mix together fresh black grape juice, the ground paste, tamarind pulp, salt, black salt,
 roasted cumin powder, red chilli powder and lemon juice.
Chill in the refrigerator till use.
If you want to, you may fill each puri with a little sprouted green gram, 
then fill it up with the grape juice mixture and relish this unusual pani puri
3.Bread Rolls Recipe
Ingredients:
6 slices bread 
5 medium sized potatoes
1 small onion
1 small bunch coriander leaves
6 pods garlic
4 green chillies
1/2 tsp garam masala (optional)
1 tsp chilli powder (less or more depending on taste)
Salt to taste
Oil for deep frying
Method:
Hold the bread slices together and cut the rough edges. 
Boil potatoes ( the best is to pressure cook them since this will be the fastest) 
Meanwhile, chop onions, green chillies, coriander, garlic and green chillies finely.
 Keep aside. Once potatoes are cooled, peel and mash.
 Add all ingredients except the bread and oil. Mix well. 
Take a little water in a flat plate and dip the bread slices one by one in it. 
Squeeze excess water from the bread slices and keep them aside on a tissue. 
Make sure that the slice does not get too soft or watery or too hard. 
Heat oil in a deep frying pan / kadai. 
Take a slice of the wet bread on a dry plate. Spread some potato mixture on it. 
Roll the bread slice towards you till the edges meet.
 Seal the edges by pressing the bread slice. Pat the roll to even out edges. 
This may seem a little difficult at first, but you will get 
used to it. Deep fry in hot oil. Repeat for remaining slices.
 Serve hot with Tomato ketchup and mint chutney.
4.Cabbage Rolls Recipe:
Ingredients:
For the Filling:
1. 1 tbsp. vegetable oil
2. 1 tbsp. butter
3. 1 onion, chopped
4. 15 spinach leaves, blanched and chopped
5. 1 carrot, grated
6. 1/3 cup boiled corn (fresh or frozen)
7. 1 tbsp. flour
8. 1 cup milk
9. salt and pepper 
Method:
1. Heat oil and butter in a pan. Saute the onions until transparent. 
2. Add spinach leaves and carrots and stir well fro 2 minutes.
3. Add corn and stir again for a minute
4. Add flour and stir 3-4 minutes.
5. Add milk and stir continuously fro a couple of minutes to prevent forming lumps.
6. Season with salt and pepper. Remove from heat and keep aside.
7. Put the cabbage leaves in boiling water for about 10 minutes till they become soft.
8. Drain out the water and dry the cabbage leaves.
9. Take one leaf, put some filling (about 2 tbsp) on one end keeping a border of 1-inch. 
Lift up the end of the leaf and roll up 
the leaf into a tight roll. Similarly prepare all the rolls.
10. Heat butter in a pan and roast the rolls very lightly on all the
5.Fruity Chana Salad:
All you need: combine together a cup of boiled chick peas (kabuli channa), onion rings,
 cubed cucumber, grapes, peeled orange 
segments, a tablespoon of honey, salt and pepper to taste.
You can add any fruits of your choice.
The salad is very refreshing, colorful and bright with the crunchy vegetables,
 the tangy sweet flavor of the fruits, laced with some 
pepper for that touch of spice and further sweetened by honey
6.Instant Mango Pickles Recipe:
Ingredients:
Raw mango - 1 
Ginger (chopped)
Garlic - 3-4 cloves (chopped)
Mustard seeds - ½ tsp
Fenugreek seeds -1 tsp
Red chilly powder - 2tsp
Mustard Oil - 4-5 tsp
Salt to taste 
Method:
Heat the oil in a pan and add mustard seeds, fenugreek seeds, 
giger and garlic and sauté for 1 minute.
Remove it and let it cool.
Mix salt and red chilli powder.
Then add mango (slice into small pieces, ¼ ââ‚Å“ thick with skin) and mix it.
Pour in a bottle.
The pickle is ready to serve after 2 days.
It is Indian pickles could be use with the food
7.Vegetable Cutlet Recipe:
Ingredients:
Potatoes - 1/4 Kg 
Amchor powder - 1/2 teaspoon 
Garam masala powder - 1/2 teaspoon 
Green chillies - 3 no's chopped 
Ginger-Garlic paste - 1 teaspoon 
Coriander leaves - 1 teaspoon chopped 
Cashew nuts - 1 teaspoon chopped 
Breadcrumbs - 1 cup 
Oil for shallow frying the cutlets 
Carrots - 1 cup 
Green peas - 1 cup 
Cabbage - 1 cup 
Red chilli powder - 1/2 teaspoon 
Coriander powder - 1 teaspoon 
Cumin powder - 1/2 teaspoon 
Saunf powder - 1/2 teaspoon 
Salt to taste 
Method for Vegetable Cutlet:
Boil potatoes, peel and mash.
Boil chopped carrot and cabbage along with green peas.
Heat the oil and add the ginger-garlic paste and green chillies and drain.
Fry for about a minute and add the cashew nuts and powdered spices.
Fry for a minute and add all the drained vegetables and mix well.
Mix in the mashed potatoes and salt to taste and coriander leaves.
Heat through and take off from fire, bring it to the room temperature.
Make flat rounds of the above and shallow fry on both sides till golden brown
8.Paneer Sandwich Recipe:
Ingredients:
1 cup crumbly cottage cheese/ paneer (buy or see recipe below)
2 tbsps butter
1 tsp cumin seeds 
1 large onion chopped very fine
2 green chillies chopped very fine (optional)
2 medium tomatoes chopped fine
1/4 tsp tumeric powder
1/2 tsp red chilli powder (optional)
Salt to taste
8 slices fresh, soft sandwich bread of your choice
Butter
PREPARATION:
Heat a pan on a medium flame and add the butter to it. 
Allow to melt and then add the cumin seeds. When they stop spluttering, add the 
green chillies and onion. Fry till the onion is soft. 
Add the tomatoes, turmeric powder, red chilli powder and salt to taste. 
Stir well. Cook for 2 minutes stirring frequently. 
Add the paneer (see recipe here) and mix well. 
Stir fry for 3-4 minutes and then turn off fire. Allow to cool a little. 
Lay the slices of bread on a clean cutting board and butter
. Now put a generous amount of the prepared paneer mixture on 4 of the 
slices. Spread to cover entire slice. Top with another buttered slice. 
Grill or toast the sandwich till crispy and golden. 
This is especially nice when done in a sandwich toaster which seals the edges, 
preventing the paneer from falling out later. 
Serve hot with ketchup or a chutney (see chutney recipes here) of your choice
9.Pav bhaji recipe:
Ingredients:
500g potatoes, boiled, peeled and diced
1 c cooked small chopped mixed vegetables - carrots, beans, peas, cauliflower
1/2 c chopped onions
1/2 c ghee
4 green chilis, slit and chopped
1/2 inch ginger, sliced finely
250g tomato, chopped
1 tsp red chili powder
1 tsp ginger garlic paste
salt to taste
5 tbsp butter
1 tsp garam masala
a bunch of fresh coriander leaves, chopped
2 tbsp lemon juice
lemon wedges for garnish
4 pao or buns, halved
Method:
Heat ghee in a pan.
Reserve 3 tsp chopped onions for garnish and fry the remaining till light brown.
Add green chillis, ginger and tomatoes and saute over medium heat for 2-3 minutes.
Reduce heat, then add the red chilli powder, mixed vegetables and potatoes.
With a metal spatula, simultaneously mash and stir for 5 minutes.
While stirring, keep sprinkling the ginger garlic paste, dissolved in 6 tablespoons water.
Add salt and two thirds of butter.
Increase the heat and stir well.
Sprinkle garam masala, coriander leaves, lemon juice and remove from heat.
Garnish with remaining chopped onions.
Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan.
Fry until golden brown on both sides.
Serve with the bhaji and a lemon wedge.





  

    

      

        
        
        
        
      
    
  
  

    
  
  

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