|
Banana cutlets is quite a famous dish of West Bengal and Orissa. It can be served as snacks or appetisers before any meal.
Ingredients:
2 raw bananas
2 medium-sized potatoes
4 green chilies
1 tsp dry mango powder (amchur)
Salt to taste
2 tbsp bread crumbs (or suji)
1 tbsp oil
Method:
Peel raw bananas and potatoes.
Steam them in pressure cooker for about 5 minutes on low flame.
Cut green chilies in very small pieces.
Mash steamed bananas and potatoes and add dry mango powder, salt and green chilies to it. Mix well.
Make small flat rolls of the mixture. If the mixture sticks, apply little oil to hands.
Dip the rolls in the bread crumbs or suji. Heat oil in frying pan and shallow fry the rolls.
Serve with tomato sauce.
Punjabi lazzi
500g yogurt
50g cream
150g sugar
3 drops rose essence
1 tsp ruafza
100g ice cubes
Ingredients:
Mix yogurt, ice cubes, sugar in a vessel and blend to a fine paste.
In a tall glass, add 1 tsp ruafza, the above yogurt mix, sprinkle rose essence and chill it.
Serve with cream on it.
Hariyali Tikkis
3 - 4 medium potatoes
1 tblsp green chillies chopped.
100 gms spinach
1 tsp chaat masala
1 tblsp ginger chopped
oil for deep frying
2 tblsp coriander leaves chopped
2 tblsp corn flour
sal tto taste
3/ 4 cup green peas shelled
Method:
Boil, take off and grate potatoes. Boil and mash green peas.
Blanch spinach leaves in plenty of salted boiling water and finely chop.
Squeeze out excess water.
Mix grated potatoes, peas and spinach.
Mix in cut green chillies, cut coriander leaves, cut ginger, chaat masala and salt.
Mix in cornflour for binding.
Divide the mixture into 25 equal portions.
Shape them into a ball and then press it in between your palms to give it a tikki shape.
Heat up oil in a kadhai.
Deep-fry the tikkis in hot oil for 3-4 minutes or until crisp.
Bread Bhel
-5 lightly toasted slices
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/2 cup finely chopped boiled potatoes
2 tbsp finely chopped coriander
1/2 cup fine sev
tamarind chutney
spicy green chutney
salt to taste
Method:
Run toast in a mixie to get fine crumbs.
Sprinkle a little water and mix.
In small individual bowls:- First put a layer of onion then tomato then potato then bread crumbs, then sev.
Sprinkle some of the chutneys.
Sprinkle a pinch of salt.
Garnish with coriander and some sev.
Serve immediately with hot tea or coffee.
Macroni
This traditional Italian dish is very well accepted by the Indian foodies. A whole variety of vegetables can be added to it making it a highly rich nutritious dish.
Ingredients:
150 grams macroni
1teaspoon garlic chopped very finely
2 tomatoes chopped very finely
2 capcicum chopped well
2 tablespoon mayonnaise
salt to taste
1 tablespoon tomato ketchup
8-10 pieces of fudina chopped
pepper according to taste
tabasco sauce 1/4 cup
Method:
Boil macroni.
Take 2 tablespoon mayonnaise in a bowl.
Add tomato ketchup.
Mix well.
Add boiled macroni.
1/4thcup tabasco sauce.
Chopped tomato, chopped capcicum, black pepper, salt to taste and fudina leaves.
Mix lightly but well.
Serve in a bowl decorated with tomato and cucumber slices.
Samosa
Samsoa
A wonderful triangular crispy snack Samosa needs no introduction due its popularity. It is also believed that this snack was first introduced at Lahore Railway Station ages ago.
Method:
For cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)
Ingredients:
For cover:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For stuffing:
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
Final method:
Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.
|
|
