Paneer Sandwich

Quick, easy and tasty sandwich for kids as well as for anyone. It is a yummy, nutritious snack and great for breakfast, brunch and even school lunch boxes.

Ingredients:

8-10 bread slices
1 cup paneer, grated
1 onion, finely chopped
1 tomato, finely chopped
1 tsp oil
1 tsp red chilli powder
salt to taste

Masala to grind:

1/2 cup coriander leaves
2-3 green chillies
salt

Method:

1: Grind coriander, green chillies and salt with very little water and keep aside.

2: Heat oil in a pan and fry the onions till they become soft.

3: Then add tomatoes, red chilli powder, salt and fry till the tomatoes become soft.

4: Then add the paneer, mix well, stir for 2-3 minutes and turn off the fire.

5: Take a bread slice and spread the coriander chutney and keep the stuffing and cover it with another bread.

6: Repeat the same for other slices and toast the sandwich till crispy and golden.

7: Serve with tomato sauce.

Note:

1: If you want to skip the grinding masala (coriander, green chillies, salt), then add finely chopped green chillies in the oil before frying onions.

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Chilli Baby Corn

Chilli Baby Corn is a spicy Indo-Chinese appetizer and served as side dish with noodles. It is a combination of capsicum and baby corn in a Chinese style. Enjoy spicy chilli baby corn in cold days.

Ingredients:

1/4 kg baby corn, cut into 1" pieces 
1 onion, cut into cubes
1/4 cup spring onion whites
3-4 tbsps spring onion greens
1 tbsp ginger garlic paste
2 tsps soy sauce 
2 tsps vinegar
2 tbsps corn flour+5 tbsps water
1 capsicum, cut into thin slices
2 tbsps tomato sauce
1 tsp green chilli paste
salt to taste
1 tbsp oil + oil for frying

For Marinade:

1/4 tsp black pepper powder
1/4 tsp ginger garlic paste
salt to taste
1 tbsp corn flour + few tbsps water

Marinade baby corn with the above ingredients and leave aside for 10 minutes.

Method:

1: Heat oil in a pan, place the thinly coated baby corn and deep fry till brown. Remove and keep aside.

2: Heat oil in a pan, add ginger garlic paste and saute for few seconds. Add spring onion whites, onions and saute for 2-3 minutes.

3: Add capsicum and stir fry for 2-3 minutes. Add tomato sauce, soy sauce, vinegar, green chilli paste and mix.

4: Now add deep fried baby corn and saute for a minute. Then add 1/4 cup water and adjust salt if necessary.

5: Add corn flour water and saute for 3 minutes. You notice that it becomes thick due to corn flour.

6: Garnish with spring onion greens and serve hot as starter/appetizer.

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Chilli Garlic Papdi

As the name sounds, we get the taste of chilli and garlic in this papdi. Usually papdi's are tea time snacks. They goes very well with tea or you can make papdi chaat also. You can store in airtight container upto 1 month. Hope everyone in your family likes this delicious and yummy tea snack.

Ingredients:

2 cups all purpose flour (maida)
1/2 tsp ajwain 
salt to taste
2 tbsps ghee
2 tsps red chilli powder
2 tsps garlic paste
oil for deep frying

Method:

1: In a bowl mix maida, ajwain, ghee, salt. Rub with your palms for better results.

2: Now add chilli powder, garlic paste and mix thoroughly.

3: Knead the flour into a firm dough using little water and keep aside for 30 minutes.

4: Pinch off some dough and make a medium ball. Roll it into thin rotis. Do the same with the remaining dough.

5: Prick the rolled dough with fork on both sides so the papdi do not puff while frying and cut them in triangle or diamond shape with sharp knife.

6: Heat oil in a pan on medium heat. To check if the oil is ready, just put a small piece of dough in the oil. The dough should sizzle right away but come up to the surface slowly. If the dough rises immediately, let the oil cool slightly and try again.

7: Make sure to place just enough papdi to cover top of the oil in the frying pan in a single layer. Don’t overcrowd.  Fry the papdi until both sides are a light golden-brown.

8: Remove cooked papdi with a slotted or mesh spoon and transfer to a plate.

9: Let it cool down in room temperature. Store it in an air tight container.

Sending this recipe to Snacks Mela by Cooking4allseasons 

Meet you all again with another interesting recipe, till then it is bye from Archana.

Kothimbir Paratha

Kothimbir is also known as kothmir, cilantro, coriander. These parathas are very easy to make and the ingredients needed are usually available in any Indian household so no prior preparations is needed as well.

Ingredients:

1 cup wheat flour
1 bunch cilantro, finely chopped
1 tbsp oil
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp garam masala
2-3 green chillies, finely chopped
salt to taste
oil for frying parathas
water

Method:

1: Mix wheat flour, red chilli powder, coriander powder, turmeric powder, garam masala, chopped green chillies in a big bowl.

2: Now add oil, coriander leaves and knead the flour into a soft stiff dough using water and keep aside for 30 minutes. Cilantro is going to release some water when you let the dough rest, so do not add too much water to the dough.

3: Make equal sized balls of dough. Roll the ball in dry flour and make a round paratha.

4: Heat a tawa and and put the rolled out parathas on it and cook for a minute.When bubbles start appearing, apply a little oil and flip it over to the other side. Do the same on the other side.

5: Parathas are ready! Serve hot with curd or pickle of your choice.

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Curry Flavored Papdi

Curry flavored papdi is a twist to normal papdi. As the name sounds, this papdi is made with maida, curry leaves and curry powder. Here is the best recipe to have curry leaves. This papdi goes well with tea or you can make papdi chaat. Hope you all enjoy this tea time snack.

Ingredients:

2 cups all purpose flour (maida)
2 tbsps ghee
salt to taste
2 tsps curry powder
1/4 tsp turmeric powder
1 tsp black pepper powder
15-20 curry leaves
oil for deep frying

Method:

1: Microwave curry leaves for 2-3 minutes on high to get crispy and keep aside.

2: In a bowl mix maida, ghee, salt. Rub with your palms for better results.

3: Now add curry powder, turmeric powder, black pepper powder and mix. Crush crispy curry leaves and add.

4: Knead the flour into a firm dough using little water and keep aside for 30 minutes.

5: Pinch off some dough and make a medium ball. Roll it into thin rotis. Do the same with the remaining dough.

6: Prick the rolled dough with fork on both sides so the papdi do not puff while frying and cut them in triangle or diamond shape with sharp knife.

7: Heat oil in a pan on medium heat. To check if the oil is ready, just put a small piece of dough in the oil. The dough should sizzle right away but come up to the surface slowly. If the dough rises immediately, let the oil cool slightly and try again.

8: Make sure to place just enough papdi to cover top of the oil in the frying pan in a single layer. Don’t overcrowd.  Fry the papdi until both sides are a light golden-brown.

9: Remove cooked papdi with a slotted or mesh spoon and transfer to a plate.

10: Let it cool down in room temperature. Store it in an air tight container.


Note:

You can make this papdi in different shapes like, diamond, triangle, cone, square, round etc. I made in all shapes.

Sending this recipe to Snacks Mela by Cooking4allseasons 

Meet you all again with another interesting recipe, till then it is bye from Archana.