Snacks

Discussion in 'Recipe Central' started by vijisai, Jul 21, 2005.

  1. Surya

    Surya Senior IL'ite

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    hi

    hi priya and prathi,

    thanks for ur recipes.
    today iam going to try priya's recipe. priya i will let u know the feedback tomorrow.
    prathi, i will try ur recipe and give feedback soon.

    regards,
    surya.
     
  2. meenaprakash

    meenaprakash Silver IL'ite

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    Stuffed Mushrooms

    <TT>Dear Friends,


    This recipe is one of my daughters favourites. I enjoy preparing it and ofcourse eating it too. If u like mushroom then u'll enjoy this recipe. Do try it out.



    Ingredients:</TT>

    <TT>Button Mushrooms – 200 gms</TT>

    <TT>For Stuffing:</TT>

    <TT>Onion – 1 no. (finely chopped) </TT>

    <TT>Spring onion (greens) – 1 tbsp</TT>

    <TT>Garlic – 1 tbsp</TT>

    <TT>Ginger – 1 tbsp</TT>

    <TT>Green chilli – 2 tbsp</TT>

    <TT>Grated cheese- 50 gm</TT>

    <TT>Sugar – 2 pinch</TT>

    <TT>White pepper powder – ½ tsp</TT>

    <TT>Salt</TT>

    <TT>Ajinomoto- a pinch (optional)</TT>

    <TT>Finely chop the onion, spring onion, garlic, ginger and green chillies. Mix all ingredients for stuffing well till it binds; use more cheese if required. </TT>

    <TT>Remove the stem of mushroom and stuff the above into the cavities.</TT>

    <TT>Take egg white of 2 eggs in a bowl and add 3 tbsp of cornflour to it. Mix well to make a paste. (If not using eggs, take 1 ½ tbsp of Maida and 1 ½ tbsp of cornflour and make a paste using water). </TT>

    <TT>Dip stuffed mushroom in the above; roll it in bread crumbs and deep fry in oil till golden brown. </TT>
     
    Last edited by a moderator: Oct 15, 2005
  3. DURGA RAVI

    DURGA RAVI New IL'ite

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    Spicy Coconut Balls

    spicy coconut balls:


    Ingredients:

    Coconut: Grated 1 cup

    Basin flour: Required to make tight dough (1 cup approx)

    Rice flour: 2 tbs

    Garam masala: 1to 2 tsp

    Green chilly, coriander leaves and ginger paste: 2 tsp.

    Oil: for deep frying.



    Method:

    Grind coconut (preferable fresh) to a smooth paste. If required just sprinkle little water to grind. If the coconut is fresh, no need to add water. Add all other ingredients and required salt to the ground coconut paste. Heat the oil in the pan and wet the hands to make smooth balls and slide them when the oil is hot enough to fry the balls. Fry the balls in the medium flame until golden brown and remove them and drain them on the tissue paper. Serve hot with mint or any spicy chutney and savor the spicy coconut taste.



    G.V.K.Durga Ravi

    <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:eek:ffice:smarttags" /><st1:City><st1:place>MUSCAT</st1:place></st1:City>.
     

    Attached Files:

    Last edited by a moderator: Oct 16, 2005
  4. Shakthi

    Shakthi Senior IL'ite

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    Thanks for the Stuffed Mushrooms recipe!

    Hi Meena,

    I tried this stuffed mushrooms today...just now I finished making it and tasting it too. It was awesome...you know me and my husband's favorite are Mushrooms. Your recipe tempted me to give it a try and it worked out well.

    Just a minor alteration I did to your recipe...instead of cheese, I used butter to bind the stuffing.

    One more question to you...if you can help!
    Mushrooms being moist in nature, they give out lots of water. I dry wiped the mushrooms clean (using paper towel) before I stuffed it and fried it. Still it did give out some water that caused some spluttering while frying. Any idea how to avoid it?

    I have this moistening problem with the other mushroom recipes I try out, but they are mostly gravy recipes and the water gets cooked.

    Thank you, Meena, once again for the wonderful recipe - we (me & my husband) enjoyed it a lot!
     
    Last edited by a moderator: Oct 21, 2005
  5. meenaprakash

    meenaprakash Silver IL'ite

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    glad to see ur response.......

    Hello Shakti,

    I was happy to see ur response.

    Normally I wash the mushrooms and leave it in a colander or drip tray so that the water is drained. then dust the mushrooms with a tsp of maida and mix it nicely (mushrooms are delicate so handle them with care) Just take the mushrooms in a deep bowl, dust very little of maida and shake the bowl well. This will not only remove the dark marks on mushroom but also take the remaining drops of water on the skin; now wipe lightly with a cloth or use it like that.

    when u roll the mushroom in bread crumbs, make sure the mushrooms are well coated so even if it moistens the water wouldn't come in contact with oil, causing splutters.

    Hope this helps..
     
  6. meenaprakash

    meenaprakash Silver IL'ite

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    another point

    Hello Shakti,

    I feel cheese is a better binding ingredient compared to butter.
    Butter melts fast and makes the mushroom a little soggy
    so maybe u must try it out with cheese.
     
  7. Chilbuli Imli

    Chilbuli Imli Senior IL'ite

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    Ragda Pattice

    Ragda Pattice

    Ingredients:
    1/2 Kg boiled potatoes mashed
    1/2 Kg boiled chick peas (soak it overnight and boil it with salt and turmeric powder)
    salt as per taste
    Jeera powder
    Tamrind chutney
    Corriander chutney
    Curd for garnishing
    Onion chopped finely for garnishing
    Corriander leaves for garnishing

    Method:
    Take mashed potatoes and put salt, little red chill powder and mix well. Make small balls and round it falt like pattice. Do for all the remaining potatoes. In a pan take oil and fry the pattice till brown on both the sides.

    Boiled chickpeas with salt an dturmeric powder then mash the chickpeas. It should not be fully mashed few chickpeas should remain full and half of should be mashed. It should look like ragda.

    In a plate put pattice break it little then add ragda on it. Then add tamrind chutney add green corriander chutney. On top garnish with curd onions and corriander leaves. Add little salt and jeera powder on top. Serve

    Enjoy!
     
  8. DURGA RAVI

    DURGA RAVI New IL'ite

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    Mixed Vegetable Fingers:

    MIXED VEGETABLE FINGERS:





    INGREDIENTS:



    Carrot : 1

    Capsicum : 2(Preferably one green and one yellow

    Or any other color)

    Potato : 1

    Cauliflower: ½ cup florets

    (Any other vegetables of your choice)

    Beans : 10 or more

    Ginger garlic paste: 1tsp

    Corn flour: 3 tbs

    All purpose flour: 3 tbs.

    Chat masala: 3 tsp

    Curry leaves: Few



    PREPARATION:



    Wash all the vegetables under running water.

    Chop them length wise into finger size.

    In a bowl add corn flour, all purpose flour and ginger garlic paste.

    Make a paste adding little water.

    Mix in well all the vegetables chopped in the batter.

    In a pan take oil and heat it.

    Drop batter coated vegetables in oil and fry them well till they become crisp

    Drain it on absorbent paper.

    Put off the flame and fry curry leaves for few second and remove from the oil.

    Place the mixed vegetable fries in a platter and sprinkle chat masala.

    Decorate on top with fried curry leaves.

    Can decorate with chopped onion slices as well.

    Crispy mixed tasty fingers are ready to serve.

    Durga Ravi.
    MUSCAT
     
  9. Kamla

    Kamla IL Hall of Fame

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    Tofu Cutlets

    I had promised that I will post some Tofu recipes as and when I have noted them. Here is one which is quite a favorite in our house due to its taste and versatile uses. This is also healthy and protien rich.

    Tofu Vegetable Cutlets

    Ingredients:

    Tofu-250g

    Carrots-175g, very finely grated

    Peas- 150g

    Onions-200g, very finely chopped

    Garlic-1 ½ tspn, finely chopped

    Ginger-1 tspn finely chopped

    Coriander leaves-1 cup finely chopped

    Curry leaves-5 or 6, finely chopped

    Chilli powder-1 –1 ½ tspn (or according to your taste)

    Amchur(mango powder)- ½ tspn

    Haldi- ¼ tspn

    Ajwain- ¼ tspn

    Jeera- ¼ tspn

    Salt to taste

    Besan-2 tbspns

    Whole wheat bread- 3 to 4 slices, finely grated

    Olive oil for shallow frying.

    Method:

    Finely grate or crumble tofu. Add all the other ingredients to it and mix thoroughly to form a dough. Now take handful of this mixture , form a ball and then press into desired shape, either round or oval cutlets. Place on a plate and keep it cool. Proceed similarly till all the mixture is formed into cutlets.

    Heat some olive oil in a frying pan and shallow fry the formed cutlets . Fry for about five to six minutes on each side on a medium heat until the cutlets turn golden brown. Remove it on to a plate laid with some kitchen paper to absorb the excess grease. Serve hot along with some slices of onions, tomatoes, cooked beetroot and lettuce leaves along with mint cutney or imli chutney. Can also be eaten with ketchup. These cutlets also make a good accompaniment to main meals also. They can also be used as burger or sandwich filling.

    Makes about 15 cutlets.

    Tips:

    Do not leave the mixture standing too long as the vegetables leave juices and make the mixture runny.

    Use a non-stick pan if available to fry the cutlets as this will require less oil to cook.

    Other oils of your desire may be used instead of olive oil to fry the cutlets.

    Vegetables like cauliflower, green leafy vegetables, maize and potatoes too can be added.

    [font=&quot]Chopped nuts such as cashew and walnuts can be added and some sunflower seeds.[/font]
     
    Last edited by a moderator: Nov 28, 2005
  10. Surya

    Surya Senior IL'ite

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    it's winter

    Some spicy veggie tidbits to see you through winter

    Winter is when you want to get home early, sink into a cosy couch in
    front of the telly and sip hot chai with spicy crunchies to keep warm.
    Now, if you have had enough of mirchis and vadas, try out these recipes
    for a change. Guaranteed to get the taste buds tingling.

    Corn potato cutlets


    Ingredients

    Medium-sized potatoes -
    5-6
    Sweet corn - 100 gm
    Chilli ginger paste - 2-3 tsp
    Lemon juice - 1 tbsp
    Corn flour - 2 tbsp
    Salt to taste
    Oil for frying

    Method: Boil and mash the potatoes. Boil the sweet corn and mix it with
    the potatoes. Add the chilli ginger paste, lemon juice, salt and corn
    flour. Knead well and make medium-sized balls. Heat the oil and deep fry
    these balls. Serve with tomato ketchup or mint chutney.

    Cheesy pasta fritters


    Ingredients
    Pasta - 1 cup (any variety,
    preferably small)
    Green chillies - 4
    Onions - 2
    Chilli ginger paste - 1 tbsp
    Grated cheese - 1 cup
    Chopped coriander leaves -
    4 tbsp
    Corn flour - 2-3 tbsp
    Maida - 2-3 tbsp
    Gram flour - 1 tbsp
    Salt to taste
    Milk - quarter cup
    Oil for frying.

    Method: Boil the pasta. Drain excess water and cut the green chillies
    and onions finely. Mix it with the paste. Add the chilli ginger paste,
    grated cheese, coriander leaves, all the flours and salt to taste. Add
    milk and mix well. Heat the oil. Make small rounds and deep fry. Serve
    hot.

    Onion rings


    Ingredients
    Onions - 2 (large)
    Corn flour - half cup
    Maida - quarter cup
    Gram flour - 2 tbsp
    Rice flour - 2 tbsp
    Curd - 2 tbsp
    Baking powder - half tsp
    Salt to taste
    Chaat masala
    Oil for frying

    Method: Mix all the flours with the curd. Add the baking powder and
    salt. Make a thick batter to a smooth flowing consistency. Cut the onions
    into rounds. Separate each ring. Heat the oil. Dip each ring in the
    batter and deep fry. Sprinkle chat masala and serve hot.

    Bread cheese triangles


    Ingredients

    Bread - 4 slices
    Gram flour - 50 gm
    Grated cheese - 3 tbsp
    Red chilli powder - 1 tsp
    A pinch of soda bi-carb
    Salt to taste
    Oil for frying

    Method: Cut the bread into triangles. Mix the cheese, gram flour, red
    chilli powder, soda-bi-carb and salt to taste. Spread this batter over
    the bread triangles. Heat the oil and drop the bread triangles in the
    oil with the paste side downwards. Fry until crisp. Drain on an absorbent
    paper and serve hot with a spicy sauce

    the above are not my own recipes. taken from the hindu

    regards,
    surya.
     

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