Poonam Balani:

EASY VEG SNACK SERIES....NO...

FARMAISHI SURAN ( Kebabs and Tikkis)

by Tarla Dalal

Yam manifests as a scrumptious and tangy kebab that competes healthily with the other interesting
kebabs on this extremely interesting platter!

Preparation Time: 10 mins Cooking Time: 10 mins Makes 8 kebabs

INGREDIENTS

1 tbsp chopped coriander (dhania) seeds

2 whole dry kashmiri red chillies , broken into pieces

1/2 cup grated yam (suran)

1/4 cup grated paneer (cottage cheese)

1 tbsp coriander (dhania) seeds

1/2 tsp dried mango powder (amchur)

salt to taste

cornflour for rolling

oil for deep-frying

METHOD

Combine the coriander seeds and kashmiri red chillies in a pan and dry roast them for 1 minute.

Remove from the flame and grind to a coarse powder using a mortar-pestle (khalbhatta). Keep aside.

Combine all the remaining ingredients in a bowl, add the ground spice and mix well.

Divide the mixture into 8 equal portions and shape each portion each portion into a round ball.

Roll each kebab in cornflour in such a way that the kebabs are evenly coated from all sides.
Heat the oil in a kadhai on a medium flame, and deep-fry the balls till they are golden brown in colour
from all sides. Drain on an absorbent paper and serve hot...

ALOO METHI TIKKI

by Tarla Dalal

Aloo and methi are made for each other! Whether as a subzi or a tikki, the twosome is sure to win the
hearts of all diners, young and old. In this particular Aloo Methi Tikki, the presence of methi is strongly
felt as it is used in both fresh and dried forms. The tikki is further enhanced with common spice powders
and effective ingredients like cumin seeds, ginger, onions, and so on. Serve fresh with green chutney or
a tangy curd dip.

Preparation Time: 15 mins Cooking Time: 15 mins Makes 4 tikkis

INGREDIENTS

1 cup boiled , peeled and mashed potatoes

1/2 cup finely chopped fenugreek (methi)

2 tsp oil

1 tsp cumin seeds (jeera)

1/2 tsp finely chopped ginger (adrak)

2 tsp finely chopped green chillies

1/4 cup finely chopped onions

1 tbsp dried fenugreek leaves (kasuri methi)

salt to taste

1/2 tsp garam masala

2 tsp dried mango powder (amchur)

1/2 tsp turmeric powder (haldi)

1/4 cup finely chopped coriander (dhania)

1/2 cup plain flour (maida) dissolved in 3/4 cup water

1/2 cup bread crumbs for rolling

oil for deep-frying

For Serving

green chutney

METHOD

Heat the oil in a broad non-stick pan and add the cumin seeds.

When the seeds crackle, add the ginger and green chiliees and sauté on a medium flame for 30 seconds.

Add the onions and sauté on a medium flame for 1 minute.

Add the potatoes, fenugreek leaves, dried fenugreek leaves, salt, garam masala, dry mango powder,
turmeric powder and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring
continuously.

Remove from the flame and allow it to cool completely.

Once cooled, divide the mixture into 4 equal portions.

Shape each portion into a round ball.

Dip each round ball in the plain flour-water mixture and lightly roll them in bread crumbs in such a way
that the balls are evenly coated from all the sides.

Heat the oil in a kadhai and deep-fry the balls till they are golden brown in colour from all the sides.

Drain on absorbent paper.

Serve immediately with green chutney...

Meenakshi Ahuja:

Cottage cheese delights - Swiss Circles

Ingredients (Serves 4-6)

5 slices of soft fresh bread, 100 gms paneer - grated

1 capsicum - finely chopped

1 tbsp butter

2 green chillies - deseeded & finely chopped

1 tbsp tomato ketchup

a pinch garam masala

½ tsp salt
¼ tsp chilli powder

SEALING PASTE

2 tsp cornflour or maida mixed with 2 tbsp water to make a paste

Method

1. Grate paneer and add all other ingredients except bread.

2. Cut the sides of a slice of bread and keep it flat on a rolling board.

3. Press, applying pressure with a rolling pin so that the holes of the bread close.

4. Apply a layer of the filling and roll the slice carefully.

5. Seal the edges with cornflour paste.

6. Keep the roll, rolled up in a thin cloth for at least 10-15 minutes.

7. Deep fry each roll in hot oil till golden. Cut into 4 pieces and serve hot.

Cauliflower Lollipops

A big cauliflower where you need to separate big florets and try to keep the stem as long as possible

3 boiled and mashed potatoes

1 small onion very finely chopped

Salt and black pepper powder to taste

Oil for deep frying

For the batter :

1/2 cup cornflour

1 cup maida

Paste of 5-6 whole kashmiri mirchi + 7-8 garlic cloves

Salt to taste

1/2 tsp baking powder

A tbsp of coriander leaves finely chopped

Water as needed
Method :

Take water in a large vessel and heat it. Add a tbsp of salt and add all cauliflower florets and wait till par
boiled . Remove them and let them drain and cool . Take the mashed potatoes and add onions , salt and
black pepper to it . With this mixture fill the head of the floret wherever there is space to give it a nice
round shape . ( look out for this picture in comment section) .

Mix all the ingredients of the batter and add water to obtain the consistency where batter coats the
spoon well. Dip each floret in this batter and deep fry it in oil. Serve hot with ketchup , green chutney or
any other dip of your choice.

Here is a wonderful starter recipe for all the vegetarians but with a twist of unusual ingredients....

Veg Sheekh Kebabs

1 and 1/2 cup of boiled , peeled and mashed sweet potatoes

1/2 cup boiled and mashed green peas

1 cup grated bottle guard ( apply salt and leave for 10 mins and squeeze out all the water )

1 grated carrot

4 green chillies finely chopped

2 tbsp coriander leaves finely chopped

1 tbsp garlic finely chopped

Juice of one lemon

Salt to taste

1 tbsp red chilli powder

1 tsp garam masala

1 tsp roasted jeera powder

1/2 cup bread crumbs

2 tbsp oil + to grill the kebabs

Some kebab sticks soaked in water for an hour

Method : Take a pan and heat oil. Add garlic and saute well. Add grated carrots and bottle guard and
saute for a min . Switch off the gas . Mix all the other ingredients in it . Carefully roll them into long
cylindrical shape and insert the stick and give the shape seen in the picture . Heat a grill pan . Grill them
on a low flame from all the sides brushing oil on them till they are golden brown in colour . Serve them
with green chutney and ketchup .

Giving popcorn a new version while watching a movie for satisfying my hunger pangs...

POPCORN CHAAT

About 2 cups of butter popcorn already made

1 tsp finely chopped green chillies

1 each medium sized onion and tomato very finely chopped

2 tbsp finely chopped coriander leaves

Salt and red chilli powder to taste

Some nylon sev about a handful

1 tbsp mustard oil

Juice of 1/4 lemon

2 tbsp roasted peanuts

A pinch of chaat masala

Method : Toss Toss Toss all of the above and serve immediately .

Poonam Balani:

EASY VEG SNACK SERIES NO

PANEER DELIGHTS

PANEER KABAB

| How to make paneer kebab recipe

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Paneer kabab recipe, quick and easy to make delicious kabab recipe with paneer and corn kernels.

Author: Harini

Recipe type: snack

Cuisine: Indian

Serves: 10

INGREDIENTS

1 cup grated paneer

¾ cup sweet corn kernels.

1 onion, chopped fine

2 tablespoons gram flour

¼ cup poha, dry roasted and pulsed fine

1 teaspoon crushed ginger garlic or ginger garlic paste

2 green chilies, finely chopped

1 teaspoon roasted cumin powder

½ teaspoon chaat masala powder

Salt

Oil

METHOD

Take crumbled or grated paneer in a mixing bowl. Add corn kernels, chopped onions to it. Mix well.
Add gram flour, ginger garlic, chopped green chilies, cumin powder, chaat masala powder, salt and mix
well. Set aside for 5 minutes.

Now add pulsed poha to the corn paneer mixture and mix well like a dough.

Shape into 10 equal sized kabab or cutlets.

Heat 1 tablespoon oil in a small pan. Fry 2 kababs at a time medium flame until golden brown.

Serve paneer kabab hot.

Notes

1.You can even bake or grill the kababs.

2. Easiest way is to deep fry them

PANEER KOFTA

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Paneer kofta recipe, uick and easy one among paneer recipes, paneer kofta recipe is a delectable and
healthy snack for toddlers and kids!

Author: Harini

Recipe type: snack

Cuisine: Indian

Serves: 10

INGREDIENTS

1 cup grated paneer

2-3 bread slices

1 onion, chopped
½ bell pepper, chopped

½ teaspoon minced ginger

2 green chilies, crushed

6-7 mint leaves

½ teaspoon lemon juice

½ teaspoon cumin powder

½ teaspoon chaat masala powder

Salt

Oil

METHOD

To a mixing bowl, add grated paneer, chopped bell pepper, onions. Mix well. Add crushed ginger and
green chilies. Mix well.

Dip the bread slices in water and squeeze immediately. Add the bread slices to paneer mixture and mix
well.Add salt. cumin powder and chaat masala powder. Add mint leaves and lemon juice

Mix well and make a dough. Divide the paneer kofta mixture into 10 equal sized portions. Shape each
portion into a kofta.

Heat oil for deep or shallow frying. Fry the shaped koftas in batches. Fry until golden brown from all
sides. Serve paneer kofta hot or make paneer kofta curry.

Notes

1. You can add boiled potatoes instead of bread. You can add rice flakes or corn flour too.

2. If the paneer is very fresh, you can just crumble it with hand.

Meenakshi Ahuja:

Baked Spiral Potato

Ingredients

Potatoes

Long sticks

Parmesan Cheese

Oregano
Chilli Flakes

Salt Pepper

Butter

Any Processed Cheese

Method

Place the stick in the center of the potato, now cut slowly in a spiral way, thinner is better, doesn't have
to be even just spiral cut it up. Now wash it potatos well n let it dry.

Make a mixture in a bowl of grated Parmesan cheese, oregano chilli flakes salt pepper and you can add
any dry ready spices or herbs as per your taste, you can even add dry garlic powder if you want.

Now when the potato is completely dry, apply butter inside out, nicely don't leave any part off, now take
the stick on the bowl and spread n sprinkle the cheese mixture well, put the mixture inside outside.
Apply it well don't rub it on the potato.

Repeat same with the all potatoes and bake for 30-40mins on 160°c time depends on how n when the
potato cooks well. When it's cookef add some grated processed cheese and bake till melted n brown.

Enjoy 😍😍😍😘

Poonam Balani:

GARLIC BULLET

- Recipe by Sujothi Shetty, Muscat, OMAN

INGREDIENTS

10 garlic flakes

2 potatoes

salt

2 tbsp corn flour

1 green chilli
coriander leaves little

pepper to taste

METHOD

1. Boil potato. Remove skin, grate potato. Add salt, grated garlic , chopped chilli, chopped coriander
leaves and corn flour.

2. Make small balls & then shape them like bullets, dust corn flour and deep fry.

3. Serve with tomato sauce.

EASY VEG SNACK SERIES NO

SPINACH DIP MOZZARELLA STICKS

INGREDIENTS

Serves 15–20

8 oz cream cheese, softened

½ cup cooked spinach, drained

2 cups shredded mozzarella cheese

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp garlic powder

2 cups flour

4 eggs, beaten

2 cups seasoned breadcrumbs

Canola oil, for frying

Marinara sauce for dipping

PREPARATION
In a medium bowl, combine the cream cheese, spinach, mozzarella, salt, pepper, and garlic powder,
stirring until thoroughly mixed. Transfer the mixture to a square baking pan lined with parchment paper
and spread the mixture evenly in the dish. Freeze for 30 minutes.

Invert the frozen spinach dip onto a cutting board and remove the parchment paper. Slice the block into
1-centimeter strips, then slice the strips in half into sticks.

Place the flour, eggs, and breadcrumbs into three separate bowls. Dip the spinach dip sticks into the
flour, then the eggs, then the breadcrumbs, then back into the eggs, and finally back into the
breadcrumbs. Set the breaded sticks aside on a plate.

Heat oil in a pot over medium-high heat. Fry the breaded sticks for about 30 seconds to a minute, until
golden brown.

Cool, then serve with marinara sauce!

JALAPEÑOS CORN FRITTERS

Prep time is 10 minutes

Cook time is 10 minutes

Serves 4 people

INGREDIENTS

2 jalapeños, diced

2 green onions, sliced

1 handful cilantro, chopped

2 cups corn

Bacon, cooked and crumbled

1 lime, juiced

1 tsp. paprika

1/2 cup cheddar cheese, shredded

1/4 cup cream cheese

1/2 cup flour

1 egg

METHOD

In large mixing bowl, combine jalapeños, green onions, cilantro, corn, bacon, lime juice, paprika,
cheddar cheese, cream cheese, flour, and egg.

Form mixture into small fritters.

Cook fritters with oil in frying pan until golden brown on each side.

Serve and enjoy!

EASY VEG SNACK SERIES NO

VEGGIE BURGERS WITH ZUCCHINI AND CORN”

ACTIVE TIME50 minutesTOTAL TIME1 hour, 10 minutes

INGREDIENTS

1 large onion

1 garlic clove, coarsely chopped

1/2 cup cornmeal

1 1/2 cups (packed) coarsely grated zucchini (from about 1 medium zucchini), squeezed to remove
excess water, divided

1/3 cup white beans, rinsed, divided

1/4 cup frozen corn (preferably fire-roasted) , thawed, divided

2 tablespoons vegetable oil, divided, plus more for brushing

3/4 cup cooked millet or white quinoa

1/2 cup finely chopped basil, divided

1 teaspoon kosher salt, divided

1 teaspoon freshly ground black pepper, divided

1/3 cup mayonnaise

1 1/2 teaspoons finely grated lime zest

1 1/2 teaspoons fresh lime juice

4 slices white cheddar

4 hamburger buns

Green leaf lettuce, (for serving)

1 avocado, cubed, lightly smashed

PREPARATION

Cut onion in half crosswise. Slice one-half into 1/4" rings; set aside. Finely chop remaining onion. Pulse
chopped onion, garlic, cornmeal, 3/4 cup zucchini, 2 Tbsp. beans, and 2 Tbsp. corn in a food processor
until finely chopped, 30–45 seconds.

Heat 1 Tbsp. oil in a large skillet over medium. Add chopped onion mixture and cook, stirring
occasionally, until mixture begins to soften and thicken, 3–4 minutes. Add remaining 3/4 cup zucchini
and cook, stirring occasionally, until zucchini begins to soften and become translucent, 3–4 minutes
more.

Transfer mixture to a large bowl and gently mix in millet, 1/4 cup basil, 3/4 tsp. salt, 3/4 tsp. pepper, and
the remaining beans and corn until well combined. Form mixture into 4 (1"-thick) patties. Cover with
plastic and freeze 20 minutes.

Meanwhile, combine mayonnaise, lime zest, lime juice, and remaining 1/4 cup basil in a small bowl; set
aside.

Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or
pan. Toss reserved onion rings with 1 Tbsp. oil and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook
onion rings until softened and lightly charred, about 5 minutes.

Brush patties all over with oil. Cook, flipping once, until medium brown and toasted, about 7 minutes on
each side; add 1 slice cheese to each during last 3 minutes of cooking. Transfer onions and burgers to a
plate. Toast buns until golden brown, about 30 seconds.

Place 1 piece lettuce on each bottom bun and top with a burger. Top with onions. Spread 1 Tbsp. basil
mayonnaise on each top bun, add smashed avocado, and close sandwiches.

Cooks' Note

Burgers can be made 3 months ahead; tightly cover and freeze. To serve, cook frozen patties 10 minutes
on each side, adding cheese during last 3 minutes of cooking.

RICE AND ZUCCHINI PATTIES

Food Food
INGREDIENTS

1 ½ cup cooked rice

½ cup creamed corn

300gm Zuicchini –grated coarsely

01 onion chopped finely

1 tbsp chopped parsley

1 cup bread crumbs

Salt to taste

Eggs-02 nos

Oil-2 tbsp

Tomato sauce

METHOD

Combine all ingredients in a bowl & make patties.

Shallow fry them.

Serving Suggestions

Serve with tomato sauce.

Meenakshi Ahuja:

Fiery Yogurt Bread Rolls

Ingredients :

For the stuffing :

2 cups Yogurt which is hung and reduced to one cup

1 tbsp finely chopped green chillies

2 tbsp finely chopped coriander leaves

1/4 cup finely chopped coloured Bell peppers

1/4 cup finely chopped onions

1 tbsp powdered sugar

1/2 tsp black pepper powder

Salt to taste

2 tbsp grated cheddar cheese

Other ingredients :

Bread slices

Oil for deep frying

Paste of maida and water in 1:1 proportion to seal the Rolls before frying

Method : Mix all the ingredients of the stuffing in a bowl well. Take a bread slice and roll it like a roti
with a rolling pin to flatten it. Place a little stuffing about a spoon on one edge and roll it till the other
end . Apply the maida paste on the end and pinch it properly to seal it . Also fill this paste in both the
open ends of the roll and immediately deep fry them in hot oil till golden brown . Serve hot with ketchup
or green chutney .

Poonam Balani:

SAMOSA CHAAT | easy samosa chaat recipe

Prep time

5 mins

Cook time

5 mins

Total time

10 mins
samosa chaat recipe | easy samosa chaat recipe

Author: Hebbar's Kitchen

Recipe type: snacks

Cuisine: north indian

Serves: 2 Servings

INGREDIENTS

2 hot samosas - full recipe of samosa

4-6 flat crisp papdis / puris

2 tbsp curd

¼ onion, finely chopped

¼ tomato, finely chopped

few coriander leaves, finely chopped

2 tsp mint coriander chutney / green chutney

2 tsp tamarind dates chutney

½ tsp red chilli powder

½ tsp chaat masala

1 cup sev

salt to taste

1 tbsp lime juice (optional)

INSTRUCTIONS

take 2 hot samosas, and roughly break it into small pieces and place in a plate.

also crush 4-5 papdis or paani puris and spread over the samosas.

pour the yogurt over the samosas and top with the sweet tamarind chutney, green chutney.

now add chopped onion and tomatoes.

now add lots of sev over samosa chaat.

sprinkle the spice powder like chilli powder, chaat masala according to your taste.

serve the samosa chaat immediately after garnishing with chopped coriander leaves with hot masala
tea.
EASY VEG SNACK SERIES NO

ZUCCHINI PARMESAN CRISPS

Damn delicious

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Yield 4 servings

A healthy snack that's incredibly crunchy, crispy and addicting!

INGREDIENTS

1/2 cup vegetable oil

1 cup Panko*

1/2 cup grated Parmesan cheese

2 zucchinis, thinly sliced to 1/4-inch thick rounds

1/2 cup all-purpose flour

2 large eggs, beaten

METHOD

Heat vegetable oil in a large skillet over medium high heat.

In a large bowl, combine Panko and Parmesan; set aside.

Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture,
pressing to coat.
Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1
minute on each side. Transfer to a paper towel-lined plate.

Serve immediately.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

CHEESE ROLL UPS

YIELD: 8 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES TOTAL TIME: 20 MINUTES

So much easier/tastier than traditional grilled cheese! 3 ingredients is all you need for this epic
cheesiness!

INGREDIENTS:

8 slices white bread*, crusts trimmed

8 slices Wisconsin cheddar cheese*

1/4 cup unsalted butter

DIRECTIONS:

Using a rolling pin, flatten bread squares to 1/4-inch thickness.

Place cheese slice on top of each slice of bread, rolling up tightly.

Melt 2 tablespoons butter in a large skillet. Working in batches, add roll ups to the skillet, cooking until
all sides are golden brown and the cheese has melted, about 3-4 minutes, adding more butter as
needed.

Serve immediately.

*Whole wheat or whole grain bread can be substituted.

*Different types of cheeses of your choice can also be used here (ex. Monterey Jack, pepper jack, Swiss,
provolone, mozzarella, etc.).
EASY VEG SNACK SERIES NO

AVOCADO GRILLED CHEESE

By Damndelicious

YIELD: 4 SERVINGS PREP TIME: 20 MINUTES COOK TIME: 10 MINUTES TOTAL TIME: 30 MINUTES

So buttery and just downright AH-MAZING, oozing with avocado cheesy goodness. It’s the best grilled
cheese ever, hands down!

INGREDIENTS:

4 cups baby spinach

4 ounces crumbled goat cheese

2 avocados, halved, seeded and peeled

2 cloves garlic

Kosher salt and freshly ground black pepper, to taste

1/4 cup olive oil

2 cups shredded mozzarella cheese

4 tablespoons unsalted butter, at room temperature

8 slices eureka! ® Seeds the Day ® Organic Bread

DIRECTIONS:

Combine spinach, goat cheese, avocados and garlic in the bowl of a food processor; season with salt and
pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified. Stir in
mozzarella.

With a butter knife, spread butter on one side of each slice of bread. Place 4 slices, buttered side down,
on work surface. Divide avocado mixture evenly on all slices. Top with remaining slices, buttered side up.

Heat a large skillet over low heat. Add sandwiches and cover; cook, turning once with a spatula, until
golden brown and the cheese has just melted, about 2-3 minutes per side.

Slice and serve immediately.

CORN BHEL

TARLA DALAL

If you think the sweet corn you get at roadside stalls, seasoned with pepper or chaat masala is exciting,
get set for a wild roller-coaster ride now, because that is what this Corn Bhel promises you.

Think of all that your favourite chaat-wallah would put into a Bhel Puri , ranging from onions, raw mango
and tomatoes to peppy spice powders, chutneys and of course, sev. Toss them all together with cooked
sweet corn and voila, you have an adventurous snack that will tickle your taste buds!

Corn Bhel recipe - How to make Corn Bhel

Tags

Evening Tea SnacksIndian Party RecipesChaat / Bhel and moreSnacks for EntertainingRaksha -
BandhanBirthday PartyHigh Tea Party

Preparation Time: 15 mins Cooking Time: 0 mins Total Time: 15 mins Makes 4 servings

INGREDIENTS

2 cups cooked sweet corn kernels (makai ke dane)

1/2 cup chopped onions

1/4 cup deseeded and finely chopped tomatoes

1/4 cup pomegranate (anar)

2 tbsp green chutney

1/4 cup sweet chutney

1 tsp chaat masala

1 1/2 tsp lemon juice

1 tsp chilli powder

2 tbsp finely chopped raw mango

1/4 cup finely chopped coriander (dhania)

1/2 cup coarsely crushed papadis

salt to taste

For The Garnish

1/4 cup sev

METHOD

Combine all the ingredients in a deep bowl and mix well.

Serve immediately garnished with sev.

EASY VEG SNACK SERIES NO

CORN CHEESE BALLS

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

Corn cheese balls - tasty starter , great combination of corn and potatoes

Author: Lisha Aravind

Recipe type: Starters and Snacks

Cuisine: Indian

Serves: 3 - 4

INGREDIENTS
sweet corn - 1 cup

potato - 1 large, boiled, peeled and mashed

salt - to taste

pepper powder - ½ teaspoon

oregano - ½ tablespoon

coriander leaves - 1 tablespoon finely chopped

cheese - ½ cup

maida or all purpose flour - 1 tablespoon +2 tablespoons

corn flour - 2 tablespoons

breadcrumbs - as needed

oil - for deep frying

METHOD

Wash and clean the potatoes. Pressure cook them with enough water for 3 - 4 whistles or until potatoes
get cooked well. Allow it to cool. Peel them and mash them using a potato masher. Keep aside.

Remove the corn kernels, wash them well and drain them to remove entire water content.

Add these corn kernels to a mixer jar and grind it coarsely. Transfer it to the bowl along with mashed
potatoes.

Add pepper powder, oregano, coriander leaves, 1 tablespoon of maida, corn flour, grated cheese, and
salt. Mix well and make a thick dough. Shape them into balls. Keep them separately in a plate.

In another bowl, add 2 tablespoons of maida and 2 tablespoons of water. Mix well to form a thick paste.

Keep breadcrumbs ready in another plate.

Take each ball, dip them in maida mixture and coat it well.

Roll these balls on the breadcrumbs. Make sure that it is coated evenly.

Repeat the same steps with all the other corn cheese balls and keep them ready.

Heat oil in a pan.

Check whether the oil is hot enough, by dropping a piece of dough into the hot oil. If it bubbles and
comes to the top, then the oil is hot enough.

Reduce the flame, slowly drop the corn cheese balls into the hot oil and fry it on all the sides in medium
flame till it becomes golden brown.

Drain them onto a tissue paper.

Serve corn cheese balls hot with tomato ketchup.

NOTES

There should not be any moisture content in the corn while grinding.

If the dough is watery, then add 1 more tablespoon of corn flour and maida.

Fresh or frozen sweet corn can be used.

DEEP FRIED BUTTERMILK BATTERED ONION RINGS

The buttermilk batter is the winning ingredient in this recipe. If you like onion rings, you'll love this
recipe!

serves/makes:

ready in:

2-5 hrs

INGREDIENTS

3 cups buttermilk

1 1/2 teaspoon baking soda

salt and pepper, to taste

6 medium Vidalia onions sliced 1/4 inch thick

oil, for frying

4 cups flour

METHOD

In a large bowl combine the buttermilk and baking soda with salt and pepper. Peel onions an slice thin.
Add to buttermilk mixture and stir well to submerge all onions. Set aside, unrefrigerated for 2 hours.
In deep fryer add 1 quart of oil and heat to 375 degrees F. Working in batches place about 1/6th of the
flour in a large bowl. With your hands remove about 1/6th of the onion from the buttermilk. Don't let
the liquid run off.

Add to flour mixture and mix well with your hands until onions are coated. Separate them by hand and
lay them ion the deep fry basket. Lower into the hot oil. Stir every tow minutes. Remove when onions
are golden brown and crisp about 6 minutes. Drain on paper towels. And sprinkle with salt.

EASY VEG SNACK SERIES NO

GARLIC BALLS

by Kushi

Chilli Garlic Balls is spicy, Indo-Chinese recipe that can be served with Chilli Coriander Rice/Veg Fried
Rice. This recipe tastes just awesome, finger licking, quick and easy to prepare. Do try this out when you
prepare any rice recipes.

Preparation time : 30 minutes

Serves : 12 balls

INGREDIENTS

For the sauce

Garlic finely chopped – 10 cloves

Green chilli finely chopped- 3

Ginger grated – 1 inch

Corn Flour – 2 tsp dissolved in 1/4 cup of water

Vegetable Oil – 1tbsp

Sriracha Hot chili sauce -1 tbsp

Tomato ketchup – 1tbsp

Soya sauce – 1 tsp

Worcestershire Sauce – 1 tsp

Sugar – 1/4 tsp

Spring Onion – 1 1/2 – for garnish

For the balls

Salt to taste

Oil for frying

Corn flour – 1 tbsp

All Purpose flour – 1 tbsp

Rice Flour – 1 tbsp

Carrot – 2

Cauliflower – 10 florets

Cabbage – 1/3 cup

Black pepper powder – 1/2 tsp

METHOD

For the sauce/gravy

Heat oil in pan. add finely chopped green chili, ginger and garlic and saute for a minute.

Add chili sauce, ketchup, soya sauce, worcestershire sauce, sugar and mix well.

Add corn flour dissolved in water and stir continuously, bring it to boil. Let this be thick.

For the balls

Using food processor finely chop carrot, cauliflower and cabbage.

Add this to bowl along with pepper powder, salt, corn flour, all purpose flour, rice flour and mix well.

Now make balls out of it. Once the Oil in hot add one ball and check that it does not break.

Now add other balls and fry it till golden brown and heat. (Put the balls in hot oil in high flame, then
switch it to medium flame so that its cook inside and now again in high flame remove the balls and put it
in paper towel.)

Add this fried balls to the gravy/sauce and mix well. garnish it with spring onions. Chilli garlic balls are
now ready. Serve hot and enjoy

Important tip:
Cook the balls in medium flame so that the vegetables inside gets cooked well. The flame should not be
low as it will absorb the oil.

The sauce/gravy should be of thick consistency.

ALOO 65 OR POTATO 65

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

Aloo 65 - famous Indian starter or snack made with potatoes.

Author: Lisha Aravind

Recipe type: Starters and Snacks

Cuisine: Indian

Serves: 3 - 4

INGREDIENTS

potatoes - 3 medium

salt - ½ teaspoon for boiling potatoes

red chili powder - 1 teaspoon

coriander powder - 1 teaspoon

pepper powder - ¼ teaspoon

garam masala - ¼ teaspoon

turmeric powder - ¼ teaspoon

ginger garlic paste - 1 teaspoon

fennel seeds crushed - 1 teaspoon

yogurt or curd - ½ teaspoon

salt - ½ teaspoon

all purpose flour or maida - 2 tablespoons

corn flour - 2 tablespoons

water - 1 - 2 tablespoons

orange food color - a pinch

curry leaves - 10

oil - for deep frying

METHOD

Place potatoes in a large pan or pot. Add enough water to cover the potatoes. Add salt to it.

Keeping the flame high, bring the water to boil. Then reduce the flame to low, and cook till the potatoes
are cooked till tender or until a knife inserted goes inside freely.

Drain the excess water. Let them cool completely.

In a bowl, mix together red chili powder, coriander powder, curd, maida, corn flour, food color, ginger
garlic paste, crushed fennel seeds, salt and mix well. Sprinkle little water as needed and mix well and
make a thick paste. Keep it aside.

Add the cooked and cooled potato pieces to this mixture and mix well so that the potato pieces are
coated with batter on all the sides.

Heat oil in a pan or kadai. Once the oil is hot enough, add the potato pieces in batches and deep fry till it
becomes golden brown color and crispy. Remove the potato pieces using a slotted spoon and transfer it
to an absorbent paper to drain excess oil.

Serve aloo 65 with onion rings and lemon wedges.

NOTES

You can shallow fry instead of deep frying. Shallow frying is more time consuming, so take care to fry all
the sides.

Addition of food color is your personal preference. I don't prefer adding food color to dishes, so have
avoided.

EASY VEG SNACK SERIES NO

CRUNCHY AVOCADO FRIES WITH DIP

Author: Marla Hingley Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 4

Crunchy coating with a melt-in-your-mouth inside...then dipped in a delicious lemony sauce!

INGREDIENTS

2 avocados (firm, but not overripe)

Salt and pepper

⅓ cup GF flour (or brown rice flour)

2 eggs, lightly beaten

1 cup finely crushed GF corn tortilla chips (or GF panko breadcrumbs)

¼ tsp chilli powder

¼ tsp paprika

⅛ tsp cumin

Lemon-Dijon Dip

⅓ cup GF mayonnaise

2 Tbsp GF Dijon

2 tsp oil

3 Tbsp lemon juice

Salt and pepper, to taste

METHOD

Half and seed avocados, then cut into ½” thick wedges. Sprinkle with salt and pepper, set aside.

Into three separate shallow dishes add; flour, eggs, and crushed tortillas along with the spices.

Dip each avocado slice first into the flour, then coat it in the eggs, and finally into the tortillas – pressing
to ensure the chips are evenly coated around the slice. Place onto a parchment lined baking sheet.

Once everything is coated, bake at 425°F for about 10 minutes, or until golden.

To make dipping sauce, whisk together all ingredients in a bowl until smooth.

VERMICELLI PAKODA | Semiya Pakora Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 20-25

INGREDIENTS

Vermicelli - 1 cup

Chickpea flour(gram flour)- 1/4 cup

Rice flour- 1/4 cup

Onion- 1 no.

Finely chopped ginger- 1 tsp

Coriander leaves- Handful

Green chillies- 2 no.

Salt- 1 tsp

Cooking oil- Enough deep fry + 1 tsp

Instructions

METHOD

Boil water in a pan with a tea spoon of oil, then include vermicelli and let it cook till soft which may take
2 to 3 minute.

Strain water from vermicelli and let it cool down to room temperature. Next peel off the onion and slice
it thin, chop green chillies and coriander leaves finely and keep it aside.

In a bowl take sliced onion, chopped green chillies, ginger, coriander leaves and salt. Mix well, squeezing
the onion to ooze out water. Next include gram flour, rice flour and vermicelli. Combine well to form
dough.

Heat enough oil in a heavy bottom wok, when it heats up drop pakoda sized dough in to oil. Deep fry
them till they turn golden brown in color. Remove from oil and drain over kitchen tissue paper.

Continue this process with rest of the dough and enjoy hot hot pakoda with a cup of tea.

Notes

While cooking vermicelli in water, do not forget to add a tsp of oil. It helps in keeping the vermicelli non-
sticky.
Onion and salt together ooze some water which helps in binding flours and vermicelli, do not add
additional water.

The dough should be thick otherwise pakoda becomes soggy.

A pinch of turmeric powder and a tsp of coriander powder would add up color and taste. So include
them in the ingredients list which I forgot totally.

You can spice it up by adding little red chilly powder. I have used only green chilly for spice.

Rice powder helps keep the pagoda crisp for long...

Meenakshi Ahuja:

Fruits and custard oats tart lets....

1 cup oats

1/2 cup maida

3 tbsp butter

1 tsp milk

1/4 tsp baking powder

Pinch of salt

Mix all the ingredients and make a semi hard dough. Keep in fridge for 30 minutes . After 30 minutes
roll the dough like a big roti . Take a glass to cut the roti to make same size puri. Set in butter grease
tart lets mould , on top put a butter paper and pour some soya beens or rajma . Bake in preheated oven
at 200c for 15 minutes. After 15 minutes take out from oven and remove all the soyabeens. Brush little
milk on the tarts and again bake for 10 minutes or wait for little brown colour. Tart is ready

For custard

1/2 litter milk

2 tbsp custard powder

Sugar to taste

Vanilla essence
Boil the milk and add sugar. Mix custard powder with 2 tbsp milk and add to the milk . Continuously
stirring and milk become thick. Add vanilla essence and switch off the gas. After cool custard should be
keep in the fridge.

Take one tart pour some custard, topped with fruits and serve.

Poonam Balani:

EASY VEG SNACK SERIES NO

ARTICHOKE DIP STUFFED GARLIC BREAD

Prep Time: 10mnCook Time: 25mnTotal Time: 35mn

INGREDIENTS

1 large baguette

8 oz cream cheese, room temperature or softened

4 oz can diced green chiles

8 oz can marinated artichoke hearts, drained and cut into chunks

1 tsp garlic powder

1/3 cup Mozzarella cheese

1/4 cup shredded parmesan cheese

2 tbsp salted butter

2 cloves garlic, crushed

Need to convert the measurements? Click here!

DIRECTIONS

Preheat your oven to 400 degrees.

Cut the baguette in half so you have two big pieces. Cut both pieces of the baguette again down the
middle lengthwise so it opens up. Hallow out the bread by scooping out some of the inside of the slices.

Make the artichoke dip: Mix together cream cheese, chiles, artichoke hearts, garlic powder. Fold in
remaining cheeses. Spoon the mixture into the inside of the hallowed out bread, evenly spreading
across the bread. Bring the halves together.
Melt the butter and add garlic. Brush the garlic and butter mixture over the top of the baguette. Wrap in
foil.

Bake for 20 minutes covered in foil. Remove the foil, and bake an additional 5 minutes.

Remove from the oven, cut the bread into small slices. Serve warm!

Servings: 12

CHEESE GARLIC BREAD

Cheesy Garlic Bread On Tawa

BY HUNNY DUA ·

cheesy-garlic-bread

Recipe Type- Snacks

Preparation Time- 8 Minutes

Cooking Time- 7 Minutes

Total Time- 15 Minutes

Serves- 2-3

INGREDIENTS Need For Making Cheese Garlic Bread Recipe

4-5 Slices Of Bread

2-3 Tablespoon Butter (Salted/Unsalted)

5-6 Grated Medium Size Garlic Cloves

100 Grams Grated Cheese (Mozzarella)

Black Pepper For Sprinkle

Chili Flakes For Sprinkle

Oregano For Sprinkle

Salt If You Are Using Unsalted Butter

Press 2 To Read Full Recipe Of Cheese Garlic Bread

METHOD For Making Cheese Garlic Bread Recipe

Take bread slices and cut them into half. Cut each bread slices into two pieces.

Take 3 tablespoon soft butter in a bowl.

Grate 5-6 medium size garlic clove in butter and mix well.

Add a little bit butter according to your taste in soft butter if you are using unsalted butter.

Add 100 grams Grated Mozzarella cheese into bowl and mix well with butter and garlic. Now Cheese
Garlic butter mixture in ready.

Spread mixture on sliced breads evenly.

Heat tawa on full flame now put flame on low and roast bread from one side.

Cover tawa with a lid so your bread will become crunchy. Toast your bread till cheese get melt and
bread become golden brown from both sides.

Sprinkle black pepper, oregano and chili flakes on the top of cheese garlic bread.

Serve hot and tasty garlic bread with tomato catch up.

EASY VEG SNACK SERIES NO

PALAK PAKODA | spinach fritters recipe | palak pakora recipe

Prep time

10 mins

Cook time
10 mins

Total time

20 mins

palak pakoda recipe | spinach fritters recipe | palak pakora recipe

Author: Hebbar's Kitchen

Recipe type: snacks, street food

Cuisine: south indian, north indian

Serves: 9-12 servings

INGREDIENTS

10 palak leaves

½ cup besan / gram flour

¼ tsp turmeric powder

½ tsp chilli powder

½ tsp ajwain / caraway seeds

½ tsp chaat masala

salt to taste

1 tbsp rice flour

pinch of baking soda (optional)

water as required to prepare batter

oil for deep frying

METHOD

in a mixing bowl take half cup of besan, turmeric powder, chilli powder, ajwain, chaat masala, salt and
rice flour. mix well.

now add a pinch of baking soda. it is optional. however, it makes your pakoda fluffy.

now add water slowly and make a smooth batter.

dip the whole palak leaves into batter. coat with batter on both side.

slowly drop into hot oil and deep fry. stir occasionally.

fry till they become crisp and golden brown.

remove the pakodas and drain onto a paper towel.

serve hot with tomato ketchup and masala chai.

MATAR KARANJI HAND PIES

By Sandhya of indfused fusion cooking

Servings: 10Difficulty: easyPrint

INGTEDIENTS

For the filling-

1 tablespoon oil

1 medium red onion, diced fine

½ inch fresh ginger, peeled and grated or 1 teaspoon grated ginger

1 clove garlic, grated or minced

½ teaspoon turmeric powder

½ teaspoon red chili powder (or to taste)

½ teaspoon garam masala

1 cup frozen green peas, defrosted

Salt to taste

Juice of ½ lime

Handful of cilantro/ coriander leaves, chopped

For the covering-

12 ounce Pillsbury Grands Jr. refrigerated buttermilk flavored, flaky biscuit dough

½ cup grated Mexican blend cheese

For the egg wash- 1 egg beaten with a tablespoon of water (optional)

METHOD

To make the Matar karanji Hand Pies

In a pan, heat the oil over medium heat. Add the diced onion and stir fry it until it is translucent, about
1~2 minutes. Add the grated ginger and garlic and stir for another minute. Add the turmeric, chili and
garam masala powders and give it a quick stir to bring out their fragrance.

Add the defrosted green peas and stir for a minute. Add the salt and fry for another minute. Turn heat
down to low, cover the pan and let the mixture cook for about 2 minutes.

Remove lid, add the lime juice and the chopped cilantro/ coriander leaves, stir well and remove from
heat. Set aside to cool.

Separate the biscuit dough. Taking one piece at a time, on a floured surface, roll out the dough to about
6 inches in diameter. Repeat with the other nine pieces.

Divide the filling and the grated cheese into 10 parts each.

For each karanji or hand pie, place the green pea filling in the center, top with cheese and fold the
karanji, pinching the edges together. Make a decorative edge by hand or seal the edges with tines of a
fork.

Transfer to a greased baking tray or a baking tray lined with a silicone baking sheet. Repeat with the
other karanjis/ handpies. Brush them with the egg wash, if using, and bake in a preheated 400 degree
Fahrenheit oven for 8~10 minutes or until baked and golden brown.

Remove from the oven and serve with green chutney and/ or spicy ketchup.

EASY VEG SNACK SERIES NO

SEV PURI

, how to make sev puri chaat recipe

Prep time

1 hour

Cook time

20 mins

Total time

1 hour 20 mins

Sev puri recipe, easy recipe for making famous Indian street food sev puri chaat at home from scratch!

Author: Harini
Recipe type: snack

Cuisine: Indian

Serves: 5-6

INGREDIENTS

25-30 mini puris

2 potatoes, boiled, peeled and slightly mashed

3 tablespoons whole green gram, boiled

½ teaspoon chili powder

rock salt

½ teaspoon chaat masala powder

¼ teaspoon amchur powder

For spiced curd

½ cup curd

Rock salt

½ teaspoon chili powder

1 teaspoon sugar

½ teaspoon chaat masala powder

For green chutney

1 cup coriander leaves, tightly packed

¼ cup mint leaves

3 green chilies

Small piece of ginger,peeled

1 teaspoon lemon juice

1 teaspoon roasted cumin powder

A pinch of chaat masala powder

For sweet chutney

10 seedless dates

1 lemon sized tamarind ball

3 tablespoons grated jaggery

½ teaspoon roasted cumin powder

½ teaspoon chili powder

½ teaspoon dry ginger powder

½ cup to 1 cup water

Rock salt

For topping

Chopped cilantro leaves

chopped onion

Chopped tomatoes

Fine sev

METHOD

First begin by boiling the potatoes and moong dal. Boil, peel and roughly mash the potatoes. Do not
mash then thoroughly.

Take mashed potatoes and boiled moong dal in a mixing bowl.

Take fresh curd in a mixing bowl and whisk till smooth. Add rock salt, chaat masala powder, chili
powder, sugar and mix very well. Set aside.

To make green chutney grind together the ingredients mentioned under green chutney. Mix well and set
aside.

To make sweet chutney: Bring ½ cup water to boil in a pan. Add dates and tamarind. Cook in medium
flame for 10 minutes. Add grated jaggery, rock salt, chili powder, dry ginger powder, chaat masala
powder and mix well. Cook for 5 more minutes. Remove from flame and allow to cool. Once cold grind
to a fine paste. This is sweet chutney.

Once all these ingredients are we can assemble sev puri easily.

Take a fried puri and make a dent in the center. Fill with potato moong mixture. Add sweet chutney,
green chutney, curd and sev. Add tomato, onion and cilantro leaves. Top with more sev. Serve sev puri
immediately.

Notes

1. The quantity of chutneys that goes into each puri is as per your taste.

2. Add more toppings like raw mango, bhoondi as per taste.

CORN AND CAPSICUM CALZONE

FOOD FOOD

This tasty snack will be a hit for your parties.

INGREDIENTS

castor sugar :- 2 tbsp

yeast :- 1 tbsp

salt :- 1 tsp

Water

refined flour :- 1 cup

oil :- 1 tbsp

garlic :- 5-6 cloves

capsicum :- 1 chopped

corn :- 3 tbsp boiled

ground black pepper :- ½ tsp

mozzarella cheese :- 3 tbsp

Egg wash

Tomato sauce

METHOD

In a bowl, add yeast and castor sugar and mix well with hands. Now keep aside for 10 min.

To make dough , in a bowl, refined flour, oil and yeast mix . mix well.

Stuffing:

Heat a pan with oil. Add crushed garlic cloves , capsicum and sauté. Add boiled corn to it.

Add black pepper powder , 3 tbsp mozzarella cheese , and cook till cheese melts.
Now divide dough into 4 parts. Make roundels of it and roll them. Now add the prepared stuffing to it,
cover and seal with hands (like gujiya).

Now egg was and place on baking tray. Bake in a pre-heated oven at 200*C for 20-25 minutes. Serve
with tomato s

EASY VEG SNACK SERIES NO

PIZZA DELIGHTS

FOUR CHEESE PIZZA

TARLA DALAL

For Italians, a pizza is an extension of bread. Pizza in some form has always been present throughout
most of Italian history and every region has its own favourite recipe. Whole wheat pizza topped with
sautéed leeks and four cheese flavours is a classic recipe. You can use any variety of cheese you like. An
array of flavoured cheeses is available at gourmet stores like herb-flavoured cheese, paprika cheese,
pepper cheese, garlic cheese. These can be made at home by mixing the desired flavouring ingredients
like pepper, garlic etc. with mozzarella or cooking cheese. Flavoured cheese spreads can also be used.

Four Cheese Pizza

Preparation Time: 15 mins. Cooking Time: 40 mins. Total Time: 55 mins Makes 2 pizzas.

INGREDIENTS

1 Wholemeal Pizza Base

1 recipe Pizza Sauce

butter or oil for greasing

For the topping

2 cups chopped leeks or chopped spring onions

3 cloves of garlic (lehsun) , chopped

a pinch of nutmeg (jaiphal) powder

1 tbsp butter or oil

salt to taste

For baking

1/4 cup grated pepper cheese

1/4 cup grated garlic cheese

1/4 cup grated paprika cheese

1/4 cup grated mozzrella cheese or grated cooking cheese

METHOD

For the topping

Heat the butter in a pan.

Add the leeks, garlic, nutmeg and salt and stir-fry for 3 to 4 minutes. Keep aside.

How to proceed

Place one pizza base on a greased baking tray.

Spread half the pizza sauce and half the topping on it.

Divide each of the cheeses into 2 equal portions and place them on the pizza in such a way that each
type of cheese occupies one quarter of the pizza.

Bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes or till the base is evenly browned.

Repeat with the remaining ingredients to make another pizza.

Serve hot.

SPINACH PIZZA

TARLA DALAL
Preparation Time: 20 mins

Cooking Time: 3 mins

Baking Time: 20 minutes

Baking Temperature: 200°C (400°F).

Makes 2 pizzas

INGREDIENTS

2 pizza base (7” each)

For The Spinach Topping

1 1/4 cups chopped and blanched spinach

1 tbsp oil

2 tbsp finely chopped onions

1 tsp roughly chopped green chillies

salt and freshly ground black pepper (kalimirch) to taste

1 tbsp fresh cream

1/4 cup paneer (cottage cheese) cubes

For The Topping

4 tbsp tomato ketchup

1/4 cup sliced red capsicum

1/4 cup sliced yellow capsicum

salt to taste

1/2 cup grated processed cheese

dry red chilli flakes (paprika) for sprinkling

dried oregano for sprinkling

METHOD

For the spinach topping

Heat the olive oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium
flame for 30 seconds.

Add the spinach, salt and pepper, mix well and cook a medium flame for 1 minute.

Add the fresh cream and paneer, mix well and cook a medium flame for 1 minute. Keep aside.

How to proceed

Divide the spinach topping into 2 equal portion. Keep aside.

Place a pizza base on a clean, dry surface, spread 2 tbsp of tomato ketchup and spread it evenly.

Spread a portion of the spinach topping and spread it evenly.

Top with a few sliced red capsicum, sliced yellow capsicum, sprinkle little salt, pepper powder and ¼ cup
of cheese.

Finally sprinkle red chilli flakes and dried oregano evenly over it.

Repeat step 2 to 5 for make 1 more pizza.

Bake in a preheated oven at 200°c (400°f) for 15 minutes or till the base is evenly browned and the
cheese melts.

Serve immediately.

EASY VEG SNACK SERIES NO

CRISPY PANEER BARS (Crispy Cottage Cheese Bars) Recipe

Arti Gupta

SERVES: 4 TIME: 20 minutes Minutes

Crispy Paneer Bars are cottage cheese fingers coated with papad and I have used the mint corriander
chutney and imli chutney inside paneer to curb its raw flavour. They are super easy to cook and can be
prepared in just a few minutes. They can be a party pleaser and an amzing appetizer for sudden guests.
With the use of paneer they are high on protein content. They are crispy outside and soft inside . Mom
knows the heart of her family . This recipe prepared by mom not only shows her best cooking skills but
also how she balances the flavour and health quotient of family in her food.

INGREDIENTS

100 grams Paneer (cottage cheese)

1 teaspoon corriander chutney

1 teaspoon imli chutney

For slurry:

1 teaspoon maida/ wheat flour

Little water/ milk

1/4 teaspoon Salt

1 teaspoon corriander finely chopped

For crust:

2 urad dal papad

Olive oil for frying

1 teaspoon Mustard sauce

1 teaspoon Tomato sauce to drizzle on top

METHOD for Crispy Paneer Bars (Crispy Cottage Cheese Bars)

Take paneer pieces and make two slits vertically maintaining the joint at the base.

Apply corriander chutney inside one slit and imli chutney inside other slit. Keep aside.

Make a slurry of maida and very little water of flowing consistency. And add salt and chopped corriander
to it.

Take urad dal papad and crush them in grinder , spread on a plate.

Now take paneer pieces one by one. Dip it in slurry and roll over crushed papad. Similarly prepare all
pieces.

Shallow fry them in olive oil till golden brown .

Your paneer dhamaka bars are ready to use.

For plating drizzle some mustard sauce and tomato ketchup.

You can also make paneer pops using paneer cubes and attach the stick to it.

My secret sauce : You can bake them also instead of frying.

HOMEMADE NACHOS

Aditi Bahl

SERVES: 4 TIME: 25 Minutes

Homemade Nachos is a popular snack with a very simple preparation and takes less time to get
prepared. Try this Mexican delight in your kitchen and you may never make it any other way.

Serve Homemade Nachos with Melon Salsa, Spicy Mexican Salsa Verde or any other Salsa of your choice.

INGREDIENTS

1 cup corn flour (makai ka atta)

1/4 cup whole wheat flour

Oil as required

Water to knead the flour

Salt as required

Barbeque masala, to garnish

METHOD for Homemade Nachos Recipe

To begin making the Homemade Nachos recipe, firstly knead the flour. In a bowl add the flours, 1
tablespoon oil, required salt and mix with your fingers.

Add water slowly and gradually knead a roti like dough.

Knead for good 5-6 minutes to release all air in the flour so that the nachos are crispier.

Leave the dough to rest for 10 minutes and knead for a minute to smoothen again.
To make tortillas, make medium size rotis/tortillas and keep them separate. The thickness should be like
rotis. Now, semi-cook them on a flat griddle or pan. Please don’t cook them brown them like rotis.

We just have to cook them a bit to evaporate the moisture so that they are crisp when fried.

Cut the tortillas into triangular cuts to make nachos and fry them on medium high flame in a deep fry
pan till they turn crisp.

Once they are ready, take them out on a tissue papaer to absorb the extra oil. Sprinkle come Barbeque
masala on freshly fried nachos and Homemade Nachos is ready to be served.

EASY VEG SNACK SERIES NO

POHA CUTLET

FOOD FOOD

INGREDIENTS

1 cup Flat rice

3 boiled potatoes

Oil to fry ( 2-3 tbsp)

1 tsp Cumin seeds

1 tsp Mustard seeds

½ Chopped onion

3 Chopped green chillies

½ tsp Red chilli powder

½ tsp Turmeric powder

Salt to taste

½ Lemon juice

2 tbsp Chopped coriander

2 tbsp Chopped cashewnut

1-2 tbsp Chat masala

METHOD

Wash the flat rice well. Now chop an onion, green chillies , coriander and cashewnuts. Now grate three
boiled potatoes in a bowl and heat oil in a pan for frying. Add mustard seeds when il is hot , add
chopped onions and sauté . Now add green chillies, red chilli powder , turmeric powder and salt to taste.
Now pour this mixture into the bowl with potatoes. Add flat rice and lemon juice. Add chopped
cashewnut, chaat masala and mix well. Now make cutlets out of it and shallow fry on a frying pan with
heated oil on it. Cook from both sides till it turns golden brown. Serve hot .

By: Chef Rakesh Sethi

Show: Tea Time with Rakesh Sethi

Prep:15 Mins Cook: 15 to 30 minutes

POHA CUTLET

Snacks

Tea Time with RAKESH Sethi

CHEESY EGGPLANT ROLLUPS

INGREDIENTS

Servings: 13

2 cups ricotta cheese

1 cup mozzarella cheese

½ cup parmesan cheese

¼ cup basil
1 egg

Salt

Pepper

1 egg (can substitute with cornflour and water slurry)

1 cup marinara sauce

PREPARATION

1. Preheat oven to 350ºF/175ºC.

2. Slice the ends the eggplants and slice them into ¼ -inch slices and lay them out on a baking sheet
covered in parchment paper.

3. Salt both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper
towel.

4. Bake for 20 minutes, or until soft.

5. Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil,
and egg.

6. Remove eggplant slices from the oven and turn oven to 400ºF/200ºC.

7. Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.

7. In a 11x17-inch baking sheet, pour ½ cup of marinara sauce, then add all the roll-ups seam down. Pour
remaining ½ cup of marinara sauce, and top with basil and parmesan.
8. Bake for 25 minutes, or until cheese is melted and golden brown.

9. Enjoy!

EASY VEG SNACK SERIES NO

AVOCADO DELIGHTS

AVOCADO FRIES WITH SRIRACHA GARLIC DIP

by: kathleenem "Healthy and delicious 'fries' with a spicy and flavorful dipping sauce. Great for a snack
or an appetizer or even a whole bunch for a yummy lunch!"

INGREDIENTS

Avocado Fries: 1 avocado, sliced into 12 fry size

1 cup all-purpose flour

1 egg, beaten

1 cup dry bread crumbs

2 tablespoons grated Parmesan cheese, or as needed

Dip:

3 tablespoons sour cream

2 tablespoons garlic powder

1 tablespoon tomatillo salsa

1 dash chile-garlic sauce (such as Sriracha®), or more to taste

METHOD

Prep

15 m

Cook

10 m

Ready In

25 m

Preheat oven to 450 degrees F (230 degrees C).

Pour flour into a shallow bowl. Pour egg in another shallow bowl. Pour bread crumbs into a third bowl.

Gently press the avocado slices into flour to coat and shake off any excess flour. Dip into beaten egg and
press into bread crumbs. Place breaded avocado slices onto a baking sheet. Sprinkle grated Parmesan
cheese over breaded avocado slices.

Bake avocado in the preheated oven until cheese is melted and 'fries' are golden brown, about 10
minutes.

Stir sour cream, garlic powder, tomatillo salsa, and chile-garlic sauce together in a bowl until thoroughly
mixed.

CREAMY AVOCADO PESTO

Delish!

by: Nicmic921 "A creamy pesto without the cream! This pesto sauce is delicious and I guarantee you'll
never make it a different way again! Double recipe for a full pound of pasta."

INGREDIENTS

1 (8 ounce) package penne pasta 1/4 pound uncooked medium shrimp, peeled and deveined (optional)

1 avocado, peeled and pitted

1/2 lemon, juiced

1/2 cup fresh basil, or more to taste

2 tablespoons grated Romano cheese

2 cloves garlic

salt and ground black pepper to taste

1/4 cup olive oil, or as needed

1/4 cup diced cherry tomatoes, or more to taste (optional)

2 tablespoons grated Romano cheese, or more to taste

salt and ground black pepper to taste

METHOD

Prep

15 m

Cook

10 m

Ready In

25 m

Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta
uncovered, stirring occasionally, until mostly cooked through, but still firm to the bite, 8 to 10 minutes.
Add shrimp to boiling water and cook until shrimp are bright pink on the outside and the meat is no
longer transparent in the center, 2 to 3 minutes. Drain penne and shrimp; transfer back to empty pot.

Blend avocado, lemon juice, basil, 2 tablespoons Romano cheese, garlic, salt, and black pepper in a food
processor until smooth. Add olive oil and pulse until creamy. Remove blade from food processor and stir
diced tomatoes into the creamy pesto. Transfer pesto to pot with pasta and shrimp; stir to coat. Serve
with about 2 tablespoons Romano cheese, salt, and black pepper.

EASY VEG SNACK SERIES NO

VEGETABLE PUFFS

LIKE MCPUFFS

By polkapuffs
Vegetable Puffs

Equipment: a baking tray, cooling rack, a knife, a fork, a small pan, measuring cups/ spoons, pastry
brush.

INGREDIENTS

1 nos. frozen pastry sheet

oil as needed to brush the puffs before baking

For the filling:

1 cup each boiled and chopped carrots & beans (you can add any veggies or meat)

salt to taste

1/4 tsp crushed black pepper

1/4 tsp turmeric pwd

1/2 tsp red chilly pwd

3/4 tsp mixed Italian herbs

1 tsp ginger garlic paste

2 tbsp tomato ketchup

3 tbsp Amul fresh cream

2 tsp oil

METHOD

Heat oil in a pan, add the chopped veggies. Season with salt & pepper. Mix well & sauté for 3-4 mins.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style
Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs
recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Next, add ginger garlic paste, turmeric, red chilly pwd and Italian herbs. Mix well and cook for 5 mins.
Now turn off the flame, add cream and ketchup. Mix well. Set the ready filling aside to cool for a few
mins.

Assembling the Puffs:

Lay the thawed pastry sheet and cut the pastry into pieces as per your choice. Place the filling in the
centre and close the pastry from the other side as shown below. Use a fork and press down the edges to
secure the filling within the puff.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style
Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs
recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Make small incision on top of every puff and brush them with oil.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style
Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes
Place the ready to bake puffs in the refrigerator for 10 mins to firm up, that way they get perfect flaky
layers once baked.

As they cool in the refrigerator, preheat the oven at 180’c for 10 mins. Now place the baking tray in the
oven to bake the puffs for 20-25 mins @190’c using both the upper & lower rods. (Please note that
every oven works differently and you may need to adjust the timing and the temperature too. These
settings worked for me.)

They will start turning brown on the top as they puff up, so keep an eye on them as they bake. Once
done, remove from the oven and place the them on the cooling rack for a few mins to cool them a bit.
Serve warm/ hot with ketchup.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Hope you try these soon and don’t be intimidated by the pastry sheets! They are very simple to use. ☺️

SLOW COOKER CORN ON THE COB

CENTERCUTCOOK

Prep Time: 5mnCook Time: 2hr Total Time: 2hr 5mn

INGREDIENTS

4 to 6 ears of corn

1/2 cup water

2 tablespoon butter

Garlic salt to taste

Ground black pepper

(Optional) Other spices of your choice (chili powder, basil, thyme et cetera)

Need to convert the measurements? Click here!

DIRECTIONS

Place corn in slow cooker and pour in 1/2 cup water. Place a small chunk of butter onto each corn.
Season with salt and black pepper.
Cook on high for 2 to 3 hours or on low for 5 to 6 hours, until the corn is bright yellow and tender.

Use a pair of tongs to transfer the corn onto a plate. Season with spices of your choice and more butter,
if using.

Serve warm.

EASY VEG SNACK SERIES NO

DAHI BHEL

TARLA DALAL

Bhel literally means a "mixture". Dahi bhel is another mixture recipe - a mixture of papadis and
potatoes, along with the goodness of beans, curds and of course a melange of chutneys. Tasty, crunchy
and chatpata!

Dahi Bhel recipe - How to make Dahi Bhel

Tags

Chaat / Bhel and moreNo CookingSnacks / Starters

Preparation Time: 20 mins Cooking Time: 0 mins Total Time: 20 mins Makes 3 to 4 servings

INGREDIENTS

15 to 20 papadis , crushed

1 potato , cubed

1 tbsp finely chopped raw mangoes

4 tbsp boiled kabuli chana (white chick peas) or boiled green peas

2 to 3 tbsp meethi soonth

1 1/2 to 2 tbsp green chutney

1/2 cup curds (dahi)

2 tsp cumin seeds (jeera) powder

2 tsp chilli powder

2 tsp chaat masala

salt to taste

METHOD

Mix the crushed papadis, potato, raw mango, kabuli chana, meethi soonth, green chutney and curds in a
bowl.

Sprinkle the cumin seed powder, chilli powder and chaat masala on top.

Serve immediately.

RAW BANANA FRITTERS, Kela Bhajia

by Tarla Dalal

Lose yourself in the scrumptiousness of these yummy bhajias made of raw bananas. The Kela Bhajia is a
fabulous tea-time snack , with the inimitable flavour of raw bananas coated with a batter of besan
flavoured with asafoetida and carom seeds.

These Raw Banana Fritters must be served fresh, to enjoy the awesome crispness and the burst of
flavour caused by carom seeds.

Raw Banana Fritters, Kela Bhajia recipe - How to make Raw Banana Fritters, Kela Bhajia

Tags
Deep-fried StartersEvening Tea SnacksSnacks for EntertainingCocktail PartyHigh Tea PartyNon-stick
PanDeep-fry

Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins Makes 20 fritters

Show me for fritters

Ingredients

20 sliced raw banana

oil for deep-frying

To Be Mixed Into A Batter (using 1/2 Cup Of Water)

1 cup besan (bengal gram flour)

1 tsp chilli powder

1/4 tsp turmeric powder (haldi)

1/4 tsp asafoetida (hing)

1/4 tsp carom seeds (ajwain)

a pinch baking soda

salt to taste

For Serving

green chutney

Method

Heat the oil in a deep non-stick kadhai, dip the bananas slices in the prepared batter and drop it in hot
oil. Deep-fry a few banana slices at a time on a medium flame, till they turn golden brown in colour from
all the sides.

Drain on absorbent paper.

Serve immediately with green chutney.

EASY VEG SNACK SERIES NO

SAVORY DELIGHTS

NAMAK PARE RECIPE | HOW TO MAKE NAMAK PARA

PREP TIME

20 mins

COOK TIME

20 mins

TOTAL TIME

40 mins

Namak pare recipe - is a tasty North Indian style tea-time snack recipe.

Author: Lisha Aravind

Recipe type: Starters and Snacks

Cuisine: Indian

Serves: 4

INGREDIENTS

maida or all purpose flour - 1 cup

semolina or rava - 2 tablespoons

black pepper powder - ¼ teaspoon

ajwain or omam or carom seeds - ¼ teaspoon

salt - to taste

ghee - 2 tablespoons

water - as required

oil - for deep frying

METHOD

In a bowl, add maida, semolina, black pepper powder, ajwain, salt and mix well with your fingers.

Add ghee and mix well. Now you will find that the mixture resembles bread crumbs.
Add water little by little and knead it to make a soft and firm dough. Cover the dough and keep it aside
for 15 - 20 minutes.

Divide the dough into equal sized balls. Take each ball, dust it with flour, flatten it with your palm to
make patties. Place each one on a rolling board, and flatten it using a rolling pin to make circles of ½-inch
thickness.

Cut into any desired shape using a knife. Take the pieces and keep it aside.

Heat oil in a pan. When the oil is hot enough, reduce the flame to medium and carefully slide the namak
para pieces into the hot oil. Do not overcrowd the pan.

Flip them halfway for even browning. Fry from both sides till it becomes golden brown and crispy.

Remove the namak pare using a slotted spoon and transfer them to an absorbent paper of a kitchen
towel to drain excess oil.

Let it cool completely. Then it will become more crispy. You can store them in an airtight container.

MASALA PEANUTS RECIPE

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

masala peanuts recipe - a tasty, crunchy snack made with roasted peanuts. Also called as masala kadalai.

Author: Lisha Aravind

Recipe type: Starters and Snacks

Cuisine: Indian

Serves: 2 - 3

INGREDIENTS

peanuts (roasted) - 1 cup

gram flour / besan / kadala mavu -1/4 cup

rice flour - 1½ tablespoon

red chilly powder - ½ teaspoon

kashmiri red chilly powder (optional) - 1 teaspoon

asafoetida powder / hing - 2 pinches

salt - ½ - ¾ teaspoon

garlic - 2(optional)

oil - for deep frying

water - 2 - 3 tablespoon

curry leaves - 5 - 6

METHOD

In a mixing bowl, add roasted peanuts. Along with that add, gram flour, rice flour, red chilly powder,
asafoetida powder, salt and kashmiri red chilly powder.

If you are adding garlic, slightly crush the garlic along with the skin and add it. Mix it well.

Sprinkle little water at a time, and gently mix with your fingers, until each peanut is coated with masala.

Add a little bit of oil and mix well.

Deep fry the peanuts in oil in medium heat and try to separate the peanuts as far as possible with the
spoon.

Cook until they become golden brown in color. Remove them from oil and transfer to an absorbent
paper or a kitchen towel.

In the same oil, add some curry leaves and fry till it becomes crispy. Add it to the fried peanuts.

Masala peanuts ready. Serve it with tea.

POTATO CHIPS RECIPE

PREP TIME

20 mins

COOK TIME

20 mins

TOTAL TIME

40 mins
Potato chips recipe - a tasty and crunchy snack made with potatoes.

Author: Lisha Aravind

Recipe type: Starters and Snacks

Cuisine: Indian

Serves: 2 - 3

INGREDIENTS

potatoes - 3

salt - as required

oil - for deep frying

chili powder - ½ teaspoon

METHOD

Wash and peel the potatoes

Slice potatoes into equal thickness using a slicer or by hand.

Add salt to a bowl of water, and soak the sliced potatoes in salt for 30 mins.

Take the potato pieces out, rinse them in a colander.

Spread these potato pieces on a paper or a cloth and let it dry for 15 minutes.

Heat oil in a pan.

Add potatoes in batches and fry them till they become golden brown and crisp.

Transfer them to an absorbent paper to drain excess oil.

Potato chips are ready. Season with chili powder or pepper powder.

Once cooled, store in an air-tight container.

NOTES

When the oil is hot enough, add one chip to test before adding the entire batch.

Potato slices should be very thin.

EASY VEG SNACK SERIES NO

WORLD CUSINE APPETIZER

EMPANADAS With Tomato Basil And Mozzarella

Swayampurna Mishra

SERVES: 6 TIME: 180 Minutes

The Caprese Empanada Recipe is a delicious crusty appetizer that is stuffed with Tomato Basil And
Mozzarella cheese - thats using the core ingredients of the Caprese Salad. This Caprese Empanada
Recipe is a savory delight that has a buttery, flaky crust with a classic caprese combination.

Served the Caprese Empanada Recipe With Tomato Basil And Mozzarella along with a fresh mint
gremolata, these empanadas / hand pies will ensure you fall in love with old treasured recipes, all over
again!

INGREDIENTS

Ingredients of Crust

2 -1/4 cups all-purpose flour

1-1/2 teaspoons salt

2 teaspoon dried Italian herbs

1 stick cold unsalted butter, cut into 1/4-inch cubes

1 large egg

1/3 cup ice water (about 3-4 tbsp)

For the Caprese Filling

100 grams Mozzarella cheese, cut into small cubed

3 ripe red tomatoes, finely chopped

1 few sprigs of basil, finely chopped

1 teaspoon smoked paprika

salt as needed

METHOD for Caprese Empanada Recipe With Tomato Basil And Mozzarella

Method For Crust

Sift flour with salt into a large bowl mixing bowl. Add the dried herbs and mix well.

Add the cubes of butter to it and rub the butter with your fingertips or a pastry blender until mixture
resembles coarse crumbs.

Next in another bowl, beat together egg and water in a small bowl with a fork.

Add this to the flour and butter mixture and stir with a fork until just mixed together.

Turn out mixture onto a lightly floured surface and knead gently with heel of your hand once or twice,
just enough to bring dough together. Do not overwork the dough in anyway. It should just come
together.

Press the dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.

Method For the Filling

Chop the all the filling ingredients into tiny cubes, place it in a mixing bowl, add salt and paprika and stir
it combine.

Give it a taste and add more salt (or spice if you like).
Keep the Caprese Filling aside.

For making the Caprese Empanadas

Bring out the dough from the fridge and quickly start working.

Keep the counter clean and dusted with flour, a bowl with egg wash, a pastry brush, a cookie cutter, and
plates with flour dusted on them handy.

Roll out the dough into a thin rectangle. Using a cookie cutter, cut circular discs off the dough. You can
also use an empanada shaper to make these Caprese Empanadas.

Place a spoonful of the caprese filling towards the center and fold it into semi circle to form a half moon
shape. Working quickly pinch the edges together and make small pinches along the border or indent the
edge with a fork. Keep aside on the flour dusted plate till others are ready.

Remember to work quickly since you don't want the dough to get warm.

Once you have finished shaping and filling the caprese empanadas brush the crust with an egg wash on
top if you wish.

Again place the filled and shaped empanadas in the fridge for 20 mins at least to chill. This chilling
process will help the empanadas get a good crust.

Preheat the oven at 180 C. Dust the baking sheet with flour and place the chilled caprese empanadas on
it. Bake in the oven for 15 minutes till it has a golden crust on all sides.

Remove from oven, let the Caprese Empanadas cool on a wire rack slightly and then serve with some
mint gremolata!

HARA BARA KABAB.. Another version

By cravecrook
INGREDIENTS

6 cups finely chopped spinach

1 cup boiled, peeled and smashed potatoes

1 tbsp ginger garlic paste

1 cup boiled green peas

1 cup shredded paneer

1/4 finely chopped cilantro

1 tbsp green chilli paste

1 cup bread crumbs

1 tbsp chat masala

1/2 tbsp garam masala

salt as per taste

Oil for shallow frying

METHOD
Blanch the spinach. Spinach should be moist and not dry

Add the potatoes, ginger garlic paste, green peas, paneer, cilantro, green chilli paste, salt, garam masala
and chat masala to the spinach. Mix well into a dough.

Divide the dough into 10-15 patties/kebabs

Heat the oil.

Coat the patties/k

ebab in the bread crumbs and shallow fry till they turn golden brown from top.

Serve it hot with tomato ketchup

Tip

I had some leftover fried kebabs from last night. I added them as a filling in white bread and toasted as a
sandwich. Tasted great!

EASY VEG SNACK SERIES NO

RECIPE BY SALONI JAIN

CHAWAL PAKORAS

A DELICIOUS TEA TIME SNACK.

INGREDIENTS

SERVES : 8

READY IN : 20 MINUTES

LEVEL : EASY

TITHI : NO

TASTES : LIGHT SPICY

CUISINE : INDIAN

~ INGREDIENTS ~

FOR THE BATTER

4 cups cooked rice

4 tablespoons bengal gram flour (besan)

1 cup roasted peanuts (crushed)

2 teaspoon chaat masala

1 teaspoon red chilli powder

PREPARATION METHOD

Take the cooked rice. Add all the ingredients of the batter. Whisk the batter properly.

With dampen hands, take small portions of the mixture and make small round balls of it.

Take oil in a deep frying pan. When oil turns hot, put the pakodas in it. Fry till crisp and golden brown in
color.

Drain the pakodas on a tissue paper. Serve hot with coriander green chutney and tomato ketchup.

BAKED AUBERGINE SLICES with cheese is a fusion recipe, just perfect for both snack and main course. A
perfect way to serve Aubergine, freshly baked in airfryer, crisp rice flour and bread crumbs coating gives
a crumble texture to the otherwise dull eggplant. A very very healthy recipe :)

Below is the detailed recipe as well:

INGREDIENTS:

Long Aubergine/ Eggplant - 2 pcs

Rice flour - 2 tbsp

Bread crumbs - 2 tbsp

Milk - 1 cup

Chopped coriander - 1/2 cup

Cheese (quality of your choice) - 1/2 cup grated

Salt, black pepper powder - as per taste

Italian herbs/ Oregano - 1 tsp

METHOD:

Wash aubergine pcs and cut long slices. Prepare a batter of rice flour and milk. Add salt and black
pepper powder along with 1 tsp oil.

In a plate, mix bread crumbs with coriander and oregano.

Dip aubergine slices in bater and then coat with crumbs mixture. Once all slices are coated, top with
grated cheese.

Place all aubergine slices in preheated air fryer and bake at 180 degrees for 5 min.

Once baked, serve immediately with grated carrots for garnishing.

EASY VEG SNACK SERIES NO

ALOO BONDA | POTATO BONDA

PREP TIME

10 mins

COOK TIME

25 mins

TOTAL TIME
35 mins

Author: Lisha Aravind

Recipe type: Starters and Snacks

Cuisine: Indian

Serves: 3

INGREDIENTS

aloo or urulakizhangu (boiled) - 3

onion - 1 finely chopped

green chillies - 2 finely chopped

ginger (grated) - 1 piece

turmeric powder - ¼ teaspoon

salt - to taste

mustard seeds - ½ teaspoon

urad dal - 1 teaspoon

curry leaves - few

coriander leaves - few finely chopped

lemon juice - few drops

for batter

gram flour or kadala mavu - ½ cup

rice flour - 1 tablespoon

red chilly powder - ½ teaspoon

turmeric powder - a pinch

salt - to taste

cooking soda - a pinch (optional - I didn't use)

hing - a pinch

oil - for deep frying

METHOD
Pressure cook potatoes for 3 - 4 whistles or until they are cooked till soft. Take them out, peel the skin,
mash them nicely. Keep them aside.

Heat oil in a pan. Splutter mustard seeds. Add urad dal and wait till the dal turns golden brown. Add
chopped onion, green chillies, grated ginger, chopped curry leaves and saute well for a few minutes till
onion turns transparent.

Add turmeric powder, salt, and saute well for a few more seconds till the raw smell of turmeric goes off.

Add mashed potatoes, and mix well. Finally, add coriander leaves, mix well. Turn off the flame. Sprinkle
lemon juice and mix well at the end. Keep the mixture aside for cooling.

Once the mixture cools, divide it into equal sized balls and keep them aside.

preparing batter for aloo bonda

Add all the ingredients mentioned under the heading for batter into a bowl. Mix everything well.

Add water little by little and make a slightly thick batter. The batter should not be thin otherwise, it will
not coat on the masala. Don't make the batter too thick also otherwise, the bonda will be very hard.

Make the batter ready and keep aside.

Heat oil in a pan. Check whether the oil is hot enough by dropping a piece of batter into the hot oil. If
the batter rises to the top immediately, then the batter is hot enough.

Take one potato ball, drop it gently into the batter and coat it on all sides with the batter. Gently slide
them into the hot oil.

Cook the bonda at medium flame and fry them on all sides. Remove them with a slotted spoon when
they turn golden brown colour.

Serve aloo bonda with coconut chutney, tomato ketchup or with coconut coriander chutney.

BREAD 65 | spicy bread 65 recipe - restaurant style

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

bread 65 recipe | spicy bread 65 recipe - restaurant style

Author: Hebbar's Kitchen

Recipe type: snacks

Cuisine: street food

Serves: 3 Servings

INGREDIENTS

3 slices white sandwich bread / wholegrain bread

oil for deep frying

for paste:

½ cup maida / all-purpose flour / plain flour

¼ cup corn flour

½ tsp ginger garlic paste

1 tsp kashmiri red chilli powder, add according to your spice level

¼ tsp turmeric powder

½ tsp coriander powder

½ tsp garam masala

salt to taste

1 tbsp of tomato sauce

water as required

for tempering:

1 tsp oil

¾ tsp mustard seeds

1 inch ginger. finely chopped

3 cloves garlic, finely chopped

3 green chilli, slit lengthwise and deseeded

few curry leaves

1 tbsp chilli sauce

½ tsp crushed pepper

3 tbsp water

for garnishing:
few coriander leaves, chopped

10 cashews, roasted

INSTRUCTIONS

take the bread slices and cut the edges from all 4 sides.

now cut the bread into cubes and keep aside

bread 65 masala paste recipe:

in a large mixing bowl combine ½ cup maida, ¼ cup corn flour, ginger garlic paste, red chilli powder,
turmeric powder, coriander powder, garam masala, salt to taste and a tbsp of tomato sauce.

using a whisk, combine well.

now add water as required and make a smooth paste. keep aside.

frying bread 65:

coat the bread cubes with prepared masala paste and deep fry.

fry occasionally till they turn golden brown.

drain and place on an absorbent paper.

tempering bread 65 recipe:

add a tsp of oil along with cumin seeds. allow them to splutter.

now add chopped ginger and garlic. saute till the raw smell disappears.

now add slit green chill and few curry leaves. f

ry for a minute.

add chilli sauce and crushed pepper.

add some water and mix well.

finally add fried bread and give a good mix.

take in a serving plate and garnish with chopped coriander leaves and cashews.

serve bread 65 as a evening snack or as a starter.

VEG SNACKS SERIES NO

TANGY PANEER STICKS

BY SHAZIA KHAN

INGREDIENTS

200 gms paneer

15 button mushroom

1 onion

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

Marinate

1 tsp Garlic paste

1/2 tsp chilly powder

1 tsp Zeera powder

2 tbsp Dark soya sauce

6 tbsp Tomato ketchup

1/2 tsp Pepper powder

1 tsp sugar

Salt

Oil for frying ka

METHOD

1-Cut paneer cubes and all vegetables into dices.

2-Mix all the marinate ingredients in a bowl, add the paneer cubes and diced vegetables.

3-Thread marinated paneer and vegetables on skewers.

4-Heat some oil in a grill pan, fry the paneer skewers.

5- Serve hot.
Serving Suggestions

Serve 4

MICROWAVE PANEER TIKKA

Chef

: Niru Gupta

Recipe Cook Time

: 40 Minutes

..................................................................

Crisp cottage cheese (paneer) pieces microwaved to make soft paneer tikkas infused with deep flavors.
Paneer tikka is a perfect starter for a dinner party!

INGREDIENTS

1 kg paneer cubes-about 3 cm/1.5" each

2 tsp garlic paste

2 tsp ginger paste

1 tsp chaat masala

2 tsp chilli powder

1 tsp powdered black pepper

1 Tbsp salt
A few drops of red color

3 Tbsp vinegar or 1 cup yogurt

Oil for brushing

1 lemon-quartered

1 onion sliced into rings for garnish

METHOD

Mix the masalas in the yoghurt and leave for 20-30 minutes.

Place a saucer like plate, greased in a bigger plate.

Arrange the paneer pieces along the edge and cook, uncovered on HI for 4 minutes.

Turn over, brush with a little oil and cook again on HI for 4 minutes and serve.

EASY VEG SNACK SERIES NO

VEGAN DAHI VADA

Dahi Vada (Thayir or Curd Vadai)

Author: Vaishali Honawar

Recipe type: Snack

Cuisine: Indian

INGREDIENTS

For the vada:

1 cup udad dal (black gram dal), soaked for 2 hours

1-inch knob of ginger, chopped

3 green chillies, minced

Salt to taste

Oil for deep-frying, heated to around 360 degrees

For the "dahi" or spiced yogurt:

1 12-oz package of MoriNu firm tofu

½ cup of soymilk or other non-dairy milk like almond milk or rice milk (add more if the yogurt sauce is
too thick)

Juice of 2 lemons

2 tsp sugar

1 tsp roasted cumin seeds, powdered

1 tsp paprika or other mild chili powder

1 tsp chaat masala (optional)

Salt to taste

INSTRUCTIONS

Make the vada:

Drain the soaked dal thoroughly. Place in a food processor with the ginger and chillies and salt and
process into a coarse, fairly solid paste.

Form the vadas by picking up a lump of the batter, about one inch in diameter, and pressing it out on
the palm of your hand (I like dampening my palms with some water to prevent the batter from sticking.)

Drop the vadas one by one into the hot oil without overcrowding them. Flip the vada when the
underside turns golden-brown. Remove to a rack or a paper towel when the vada is golden-brown all
over.

Tip: Always ensure your oil is not too hot or too cold. Too cold oil will cause the food to absorb the oil,
which is bad for your waistline, of course, but will also end up in soggy vadas. Oil that is too hot will
cause the outside of the vada to brown rapidly, before the inside gets cooked.

For the sauce:

Make the dahi or spiced yogurt:

Place all the ingredients in a blender and process until smooth.

To serve the vadas, pool some of the sauce in the platter, place the vadas in the center, and pour more
sauce on top. I like my vadas to be more on the crispy side, so I tend not to pour sauce over the top, but
it's up to you, really. You can also sprinkle some paprika and some roasted, powdered cumin on top, for
a little extra zing.

VEG CUTLET | mixed vegetable cutlet recipe

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

easy veg cutlet recipe

Author: Hebbar's Kitchen

Recipe type: snacks

Cuisine: south indian

Serves: 12 Servings

INGREDIENTS

for pressure cooking:

3 medium sized potatoes, pealed and chopped

1 carrot, chopped

4 beans, chopped

¼ beetroot, chopped

¼ cup peas, frozen / fresh

salt to taste

1 cup water

for cutlet:

1 tbsp oil

½ onion, finely chopped

1 clove garlic, finely chopped

1 tsp kashmiri chilli powder

¼ tsp turmeric / haldi

¾ tsp garam masala powder

salt as required

¾ tsp fennel powder

½ cup rava / semolina / sooji or bread crumbs

oil for deep frying

INSTRUCTIONS

firstly, in a pressure cooker add potatoes, carrot, beans, beetroot, peas and salt.

pressure cook for 1 whistle or till all the vegetables are cooked well.

furthermore, drain the water from vegetables. else it will be difficult to prepare cutlet.

then, in a large kadai add oil. saute onions and garlic till they turn golden brown.

furthermore, add boiled vegetables.

also add kashmiri chilli powder, turmeric powder, garam masala powder, fennel powder and salt.

mix well and mash all the vegetables well with a potato masher.

if you are unable to make a round shape out of stuffing then add some bread crumbs.

furthermore, using a heart shaped or round mould give a shape to cutlet.

then, roll it over rava or bread crumbs to get crispy covering.

after that, deep fry the cutlet till they turn golden brown.

drain off the cutlet over absorbent paper to remove excess oil.

finally, serve veg cutlet with tomato sauce and coconut chutney of your choice.