|
|
|
|
|
|
|
Rainy Day Snacks
Serve up these yummy, crispy treats with a hot cup of tea!
Noodle Vegetable Cutlets
Ingredients 150 grams instant noodles ¼ cup boiled green peas, lightly mashed ¼ cup boiled and mashed potatoes ¼ cup finely chopped spring onions ¼ cup finely chopped spring onion greens ½ tsp. finely chopped green chillies ¼ cup finely chopped coriander ½ tsp. chaat masala 1 tsp. oil Salt to taste Method Cook the instant atta noodles in 100 ml boiling water without the tastemaker. Combine all the ingredients including the noodles in a bowl and mix well using your hands. Divide the mixture into 10 equal portions and shape into flat cutlets the palms on your hands. Cook on a greased non-stick pan on both sides till golden brown using a little oil if required. Serve hot. Makes 10 cutlets. 
CORN PAKORAS Ingredients 250 grams corn kernels 2 tsp. green chilli paste 1½ tsp. ginger paste 1 tsp. chaat masala 1 tsp. coriander powder 2 tbsp. fresh coriander leaves, chopped 5-6 tbsp. gram flour Salt to taste Oil to deep fry Method Coarsely grind the corn kernels. Place the corn mixture in a large bowl. Add green chilli paste, ginger paste, chaat masala, coriander powder, coriander leaves, gram flour and salt. Mix well. Heat sufficient oil in a kadai. Drop small portions of the corn mixture and deep fry the pakoras till golden brown on both sides. Drain and place on an absorbent paper. Serve hot with green chutney. Serves 4. |
CHILLI CHEESE TOAST Grate a cheese cube (about 2 tbsps. of cheese) into a bowl. Add 2 finely chopped green chilies, 1 finely chopped small green or red bell peppers, 1 finely chopped small onion, 2 tbsps. chopped coriander leaves, a pinch of salt and ¼ tsp. pepper powder and mix lightly. Spread 2 tbsps. of the filling on a slice of brown or whole wheat bread and sprinkle some cheese on top. Bake in a pre-heated oven at 175ºC till cheese melts and the bread is toasted, approx 5-6 mins. 
MIRCHI BHAJI Ingredients 1 cup mashed potato 2 tbsp. chopped coriander leaves 1 chopped onion Pinch of salt 1 tsp. grated ginger 1½ tsp. chaat masala Pinch of garam masala powder Method Mix the above ingredients together and keep aside. Wash and dry 10 green peppers (use the longer and thicker ones than the usual green chillies). Make a slit lengthwise in the middle of the pepper, keeping the ends intact. Scoop out the seeds leaving the insides clean for the stuffing. Now stuff the peppers with the potato mixture. Prepare the batter with 1 cup gram flour, ¼ cup rice flour, pinch of cooking soda, salt and 1 cup of water. The batter should a dosa/pancake batter consistency. Mix well and keep aside. Dip the peppers one by one into the batter coating them well on all sides and drop them gently into hot oil. Deep fry 2-3 peppers at a time until golden, turning constantly. Remove them onto absorbent paper. |
The Teenager magazine
BEST FRIENDS FOREVER
|
