SNACKS | Saute Fry N Bake

Kaalaan

Preparation Time : 45 minutes

Cooking Time : 20 minutes

Serving : 4 to 6 members

Description

Kaalaan. Mushrooms are known as kaalaaan in Tamil. This dish is a very famous street food very own to Coimbatore. Nearly every road has its own small stall in wheels with its glass shields with mountains of kaalaan fried and kept. The minute you place an order it’s done in a wok with high flame in minutes in front of you. The saucy crisp kaalaan is served piping hot garnished with onions, green chillies and corainder leaves. Its beautiful with a well rounded flavour and a heady aroma. My daughter ANISHA raves about this dish so much.In fact this recipe also was passed down to me by her which she got from her cook at her in-laws place who runs a street food on wheels in the evening’s . These street food stalls on wheels brings memories of scrumtious food that my brother darvesh used to treat me with on my every visit to my moms place for a holiday. Every evening after school he would take me and my kids along to these stalls. At times (mostly summer holidays time my other cousins brothers Shanu my maternal uncle,Shabu, Riyaz,Ejaz , zuhail and ashfaq . I was the only grand daughter at moms place for quite sometime until Ashibha was born)each one of them would have atleast 6 to 8 plates of chat.Food was and is always an integral part of holidaying and celebration to all of us in someway or the other.

Ingredients to marinate

Ingredients	Quantity
Maida	1 1/2 cup
Cornflour	1 1/2 cup
Ginger garlic paste	1/4 teaspoon each
Red food colour	little
Salt	to taste
Cabbage	2 cups finely chopped , ( it's used to substitute mushroom in an economic way by the street food stalls , you can add mushrooms instead )
Mushroom	1 cup chopped
Chilli powder	1 teaspoon
Oil	to deep fry

Marinate all the above mentioned ingredients except for oil together and set aside for 1/2 an hour . Heat oil to deep fry .
Deep fry the marinated masala dropping 1/4 teaspoon full into hot oil . Deep fry to crisp , drain and set aside in an air tight container .

Ingredients for the stock

Ingredients	Quantity
Bay leaf	2
Coriander seeds	2 tablespoons crushed
Cinnamon	1 inch piece
Black pepper	1 tablespoon
Cardamom	3
Clove	4
Cumin seeds	2 tablespoons
Fennel seeds	2 tablespoons
Nutmeg powder	a pinch
Water	4 cups
Onion	1 big chopped
Ginger garlic paste	1/4 teaspoon
Salt	to taste
Garam masala powder	1 teaspoon

Mix all the above ingredients together in a heavy bottomed vessel and bring to boil for 4 minutes , then simmer for 10 minutes .
Strain and set side covered . ( can store this stock in the refrigerator up to a week and use )

How to proceed
Oil -1 tablespoon ,
Chilli powder -1 teaspoon ,
Garam masala -1/4 teaspoon .

Follow these steps just before you want to serve . You do this in advance the Kaalaan gets soggy and does not taste good .

Method

Crush the fried Kalaan . Heat oil in a kadai . Add chilli powder and garam masala powder . Tip in the crushed Kalaan and toss well .
Pour the strained stock and keep stirring on high flame until it gets to a thick saucy consistency just coating around the Kalaan .
Remove immediately and serve piping hot garnished with finely chopped onions , green chillies and coriander leaves .

Stuffed Malaysian lace pancakes

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

Recipe posted by rabiya rizwana for the competition. Her Description follows. This dish is also known as Malaysian lace pancake. I had this dish in my aunt’s (sujabanu) house in chennai for the first time. I loved it so much that i kept asking for more and i even ate off my brothers share. The recipe was given to me by the same aunt ofcourse.Jalar murtabase are traditionally made with a specially designed cup. To make it less complicated i have described the dish in a simpler way. The original version only has few ingredients. I have added few more spices to make it appealing for the Indian taste buds.

Ingredients for Jalar Roti

Ingredients	Quantity
All purpose flour	¼ kg maida
Coconut	1 large
Cumin seeds	1 table spoon

Ingredients for Filling

Ingredients	Quantity
Minced lamb	¼ kg(any filling can be used like chicken or beef or just vegetables)
onion	2 medium sized
Chilli powder	as needed
Pepper powder	as needed
Cumin powder	as needed
Turmeric powder	as needed
Ginger and garlic paste	as needed
Salt	as needed

Method

For the jalar roti grind the grated coconut and cumin seeds together, take the first and second coconut milk.
Add the maida to the coconut milk and grind it once again.
Filter the milk in a double layered strainer and ensure there are no lumps in the milk. The consistency of the batter should not be very watery nor thick like dosa batter.
On a non stick tawa pour a thin layer of the batter it should be as thin as a crepe.(but in the picture u can see that I have made it the traditional way using the special cup. Either way the taste is fantastic)
Do the same with the rest of the batter
Keep the jalar rotis aside.
In a pressure cooker put the minced meat,chopped onions and the rest of the spices .let it cook up to two whistles.
Take one jalar roti keep a little amount of the filling in the centre of the roti and fold it into triangles.
Take an egg add little salt and pepper and beat it well
Place the jalar that you have filled with the meat on the tawa and brush little egg on both the sides so that the edges are well sealed .keep it on the tawa for 5 seconds each side.
Now jalar murtabas are ready to be served.

Tacos

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

Recipe posted by noorie meeran for the competition. Her description follows . Taco is a traditional mexican dish which is made with ground meat filled inside crispy tortilla shells. The filling could be chicken ,fish or vegetables. I made the ground mutton version. Similarly you can use hard shell tacos (like chips)or soft tortillas (like chapathis) for this dish. The crispy tortillas and the spicy filling with salsa and cheese make it a yummy dish, kinda reminds you of street foods in india.

Ingredients

Ingredients	Quantity
Ground Mutton (Keema)	1/2 kg
Onion	1 Big Chopped
Tomato	1 big / 2 small Chopped
Coriander leaves	handful chopped
Ginger-Garlic Paste	1and 1/2 teaspoon
Chilly Powder	1 teaspoon
Cumin Powder	1 teaspoon
Salt	3/4 tsp (don't add too much salt because the tacos has salt and the salsa has salt)
Ground Pepper Powder	1/2 teaspoon
Tomato Paste	3 teblespoon
water	1 cup
Taco Shells	as needed
Shredded Lettuce	as needed
Grated Cheddar Cheese	as needed
Salsa	as needed
Canola Oil	as needed

Method

In a pan, add enough oil to sauté onions. Sauté them until they are soft.Add Ginger Garlic paste and fry them well to get rid of raw smell
Now add the chopped tomatoes and coriander leaves.Add all the spices powder and stir well to get rid of raw smell
Add tomato paste and sauté well.Add the ground meat and mix so that all the spices are combined well with the meat.
Add 1 cup water and cover the pan with a lid and cook on medium heat till the meat is well cooked. Roughly about 20-25 mins
Open the lid of the pan and make sure the dish is not watery. The meat should not get too dry but not gravy also. It should be in a consistency where you can scoop for a filling.
In a oven at 200 deg C, toast the taco shells for 2 minutes. Keep an eye because the taco shells will get burned quickly.

How to Serve

Scoop few table spoons of meat mixture and fill inside the taco shell. Then add a layer to salsa on top. Then top it with shredded lettuce and sprinkle grated cheese.
To make it spicy, you can add pickled jalapeno peppers on top.

Frankie rolls

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

Frankie Rolls. Recipe post by arshiya Meera for the Competition. She didn’t send in a description for the dish. The first time i got to know and taste frankies were in ooty. There used to be a small eat out place called aarchies near charing cross were most of the boarding students used to eat while on outing. My aunt (nazeem Akka , moms second sister)lived in ooty and she was my guardian while at school. Every Sunday she used to visit us and in my list of wanted things. frankies were always there. the minute i get it and my aunt leaves. I used to run to my friends. The joy of sharing the frankies and eating them can’t be fitted into words.

Ingredients for Roll Base

Ingredients	Quantity
Maida	1 cup
salt	as needed
water	as needed

Ingredients for stuffing

Ingredients	Quantity
Chicken boneless	200 gms
Onion	2 medium size
Hybrid tomato	2 large
Ginger garlic paste	1 teaspoon
Lemon juice	2 teaspoon
Chilli powder	1 teaspoon
Cashew nut	4 nos
Corainder powder	¼ teaspoon
Kasoori methi	as needed
Fresh cream	beaten

Ingredients for Making

Ingredients	Quantity
Egg	1 Beaten
Chaat masala	as needed
Onion (finely chopped)	1 cup
Green chilli	1 no(finely chopped & marinate it in ½ teaspoon of vinegar & 4 drops of soya sauce)

Method

Knead the maida into a soft dough. grease it with oil & keep aside for an hour or 2.
Marinate the chicken with half teaspoon of ginger garlic paste, half teaspoon of chilli pwdr, lemon juice & salt for 1 hour. deep fry the chicken pieces and shred them & keep aside.
Saute the onion in a teaspoon of oil. Blanch the tomatoes and remove the skin. Grind cashewnut, onion, tomato to a fine paste and keep it aside.
Heat 2 teaspoon of oil and 1 teaspoon of ghee in a non-stick kadai. Add ½ teaspoon of ginger garlic paste, sautr it & add corainder powder + chilli powder & fry for a minute.
Add the ground paste to it. Simmer the masala for 5 mins. Add the shredded chicken to it. Mix well. Finally add the crushed kasoori methi and cream to it & remove from fire.
Make lemon size balls from the maida dough. Roll each ball into a round shaped chapathi. Grease 1 side wid oil & keep the other chapathi over it. Likewise make 3 to 4 layers. (i.e). The top & bottom layers should not be greased.
Heat a tawa just toss the layered chapathi. Don’t over cook it. Now it can be separated easily. Heat the tawa cook d franky base in it. Spread some beaten egg over the cooked side & turn over. Remove from fire.
Keeping the egg side up sprinkle some chat masala gently on it. Keep the chicken masala length wise in it. Sprinkle some onion &green chilli. Roll them& serve hot.

Banana stem cheese balls

Preparation Time : 20 minutes

Cooking Time : 3 minutes

Serving : 6 members

Description

Cheese Balls. Yes you might think it’s the same old cheese balls. But no your wrong. I have bought an INDIAN twist to these balls. Anyone who hates cheese also will like this dish. It’s very healthy (the main ingredient which i have used in this dish is the plantain stem “which is why i said its healthy”, when you are having these balls you will have no clue that you are actually eating the vegetable. It is soo yummy) and anyone from the kids to adults will love this dish.

Ingredients

Ingredients	Quantity
potatoes	2 (boiled and mashed)
Plantain stem vegetable(valaithandu)	half of the vegetable chopped to small piece(soak it in curd till you use it)
chopped onions	2 medium size
Grated coconut	a handful
Roasted nuts(cashew nuts and almonds)	as needed
Chopped green chillies	2
Ginger and garlic paste	as needed
Mozzarella cheese	as needed
Garam masala	as needed
Cumin powder	as needed
Chilly powder	as needed
Salt	as needed
Corn flour	(make a watery paste of corn flour by mixing it with water)
Corn flakes	one cup
Oil	as needed

Method

Mix the mashed potatoes,onions,plantain stem, grated coconut, roasted nuts,chillies, ginger garlic paste and d spices(the potatoes should not be too watery and don’t add too much onions because the balls might break while frying).
Spread a little amount of the mixture on the palm, place a piece of mozzarella cheese in middle and cover the cheese with the mixture and make a small ball.
Repeat the same for the rest of the mixture. Now dip the balls in cornflour paste and roll it immediately on the powdered corn flakes.
Keep the corn flakes coated balls in the fridge for 10 minutes. Now deep fry the plantain stem balls in oil.noe the yummy easy cheesy balls are ready to be served.
Serve it with tomato sauce or mayonnaise.

Cheesy money bags

Preparation Time : 30 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

A recipe that was sent to me by hamitha shabeer for the cooking competition conducted in my face book page sauté , fry n bake and won a consolation prize .

Ingredients for wrap

Ingredients	Quantity
Maida	1 1/2cups
Egg	1no (can substitute 1tbsp oil for egg)
Salt	to taste
Water	as needed
Oil	to deep fry

Method for wrap

Mix egg with flour and salt,add water and make a stiff dough. Leave it covered for half an hour.

Ingredients for filling

Ingredients	Quantity
Boiled and shredded chicken	1/2cup
Onion	1finely chopped
Carrot	1 finely chopped
Bush beans	8nos finely chopped
Cabbage	1/2cup finely chopped
Cheese	2-3 cubes grated
Oil	1 tablespoon
Pepper and salt	to taste
Sugar	1/4 teaspoon
Ajinomotto	a pinch
Soya sauce	1/4 teaspoon

Method

Microwave chopped carrots and beans for 2minutes to get it par boiled.
Heat oil in a pan and fry onions in a high flame for 2mins
Add carrots n beans and fry for a minute
Add cabbage and fry in high flame for two minutes. The veggies should be cooked but crisp,don’t over cook.
Add boiled n shredded chicken add salt,pePper,sugar, ajinomoto and soy sauce and cook till the mixture is dry.
Let it cool and then add the grated cheese.

Frying

Make big marble size balls from the dough and roll out into thin puris.
Place a spoon of the filling in the centre of the puri and bring the edges together to form a money bag. Seal it with a twist.
Prepare a batch of wantons in a similar method and deep fry on a medium flame till crisp and golden.
Serve with tomato ketchup or tomato garlic sauce.

Chicken samosa

Preparation Time : 40 minutes

Cooking Time :15 minutes for the filling + 4 to 5 minutes for each batch to be deep fried .

Serving : 4 to 6 members

Description

Chicken samosa .This is the South Indian version which is entirely different from the North Indian samosa from the filling, to outer cover , to shape, texture and taste which is an excellent mix. These are crisp with hot stuffing inside which marries perfectly with each other. Usually had as its without any dips or sauces. Yummy to the tummy and sure can’t stop with one. This samosa is a signature dish made at most Muslim house holds during ifthar (fasting) time while breaking our fast. You all will love making these terrific impressive samosa’s . Don’t know why for a long time i thought , i was a north indian. One holiday we had gone to Bombay. I remember asking my dad if we have come to south India ? He was like we live in south india and we are South Indians. How depressed i was to hear that. God alone knows why. Think i was immensely in love with the word North Indian and took a long time for me to accept the fact also. North Indian or South Indian. I am proud to be born as an Indian. * recipe courtesy Reshma Nooh*

Ingredients

Ingredients	Quantity
Chicken mince ( or mutton mince )	100 grams
Ginger garlic paste	1/4 teaspoon each
Turmeric powder	1/4 teaspoon
Salt	to taste
chili powder	1 tbsp
garam masala powder	1 tsp

Method

Mix everything .. Add just enough water to cover the chicken mince then pressure cook for1 whistle . Boil till all the moisture has evaporated and the chicken mince is dry .
Saute in a pan with 3 -tbsp oil, 3-finely chopped onion, 4 – green chillies finely chopped Some -coriander leaves. Then add the cooked chicken mince , saute again a minute, then remove from heat. keep aside.

Ingredients for the Samosa Pastry

Ingredients	Quantity
Maida	1/2 cup
Salt	1/4 tsp
Water	Enough water to get a soft dough

Method for the samosa pastry

Mix together and knead,1/2 cup Maida,,1/4 tsp salt and Enough water to get a soft dough.
Divide dough into small lemon size balls..Roll out each ball into small rotis 2-3 inches in diameter .
Now spread dalda or oil liberally on one side of a roti, then stick another roti on that so they become a sort of sandwich. Do the same for rest of rotis.
Now roll out the sandwiched rotis ( on a well floured surface!) as thin as possible( paper thin). Do the same for rest of sandwiched rotis.
Heat a tawa or pan on high flame .Put a roti on hot tawa, leave for a minute, turn over, then remove from tawa within a minute.
The idea is to just cook the rotis not to make them stiff or hard.Do the same for rest of rotis.
While still hot( careful.. ) pull apart each roti at the edges. You will find that the more liberal u were with dalda.. The more easier it is to take apart without tearing the rotis to shred.
Cut each roti into 4 triangles.
Mix 2-3 tbsp of Maida and water to get a thin paste which u will be using as glue.
Make a small cone out of the triangle, sticking two edges together with glue.. Then fill with a tsp chicken masala.. Close the cone with glue again.
Repeat for the rest of triangles. Deep fry in hot oil, drain and serve hot with tomato sauce or as it is .

Some Important Tips

Also.. When u roll out the rotis , use flour liberally and stack them on top of each other or they will become dry and your pastry will become too tough.
Even while cooking the rotis or cutting them up.. Always remember to stack them .. Keep away from drafts( don’t do this under a fan!) or keep covered with a slightly damp cloth.
Vegetarians can add mixed vegetables , paneer and soya flakes instead of chicken mince and follow the same recipe to get vegetarian samosa.

Paped fritters

Preparation Time : 20 minutes

Cooking Time : 2 minutes for each batch deep fried

Serving : 4 members

Description

Paped fritters. A snack i tried recently when i had to send a vegetarian meal over to a friends place. I came across this recipe from trala dalals magazine cooking and more. The recipe was suggested for Jains so it had no onions or garlic used. I liked the idea of paped used for coating the fritters so grabbed it immediately and tried it out with a little more ingredients added to my choice. I did come across a note recently in Ancesteral chef. Com which said Use “adapted from” if you are making a small modification to someone else’s recipe. Call it your own if you change three or more ingredients (unless the original recipe was so unique that your recipe still looks pretty similar in which case call it “inspired by”) Well i am confused as how to call this dish my own, inspired by or adapted by. Whatever we have an awesome dish to share. That’s good enough isn’t it.

Ingredients

Ingredients	Quantity
Paneer( cottage cheese )	1 cup crumbled
Chilli powder	1 teaspoon
Tomato ketchup	1 teaspoon
Coriander leaves	1 tablespoon chopped
Onion	1 big chopped
Green chilli	1 finely chopped
Salt	to taste
Water	1/2 cup
Crushed paped	1 cup ( I used normal South Indian appalam not the Kerala pappadam
Oil	to deep fry
Maida	1/4 teaspoon

Method

Mix paneer , chilli powder , tomato ketchup , salt to taste , onion , green chillieand coriander leaves together . Knead well .
Divide the mixture into equal portions . Roll each portion into long cylinders . Set aside . Mix maida along with water and salt to taste to get a smooth batter .
Dip each cylinder into the batter and then roll in the crushed papad Making sure its coated well all around . Do the same to all the paneer cylinders .
Deep fry in hot oil to golden brown in colour from all sides . Drain and Serve immediately with tomato ketchup or any sauce of your choice .

Note

Can substitute panner with boiled potato alone or a combination of boiled potato and cooked minced chicken or mutton ( like for cutlet ) .
Can make a mix of flavoured papads like garlic , pepper and normal crushed together for the coating .

Bread bonda

Preparation Time : 40 minutes

Cooking Time : 15 minutes

Serving : 8 members

Description

Bread Bonda. A tea time brunch that my mom used to make when i was a kid . Very rarely did mom get into the kitchen to cook as she was so busy helping dad with his business. I use to love seeing my mom cook and being in the kitchen. Though mom is not a great cook. The little she cooks is jaw dropping.My son till date tells that my mom is the worlds best cook.I am still struggling to win my boys heart through his tummy. My parents were here at my place for a day, last week. They got to see my cooking competition pictures only then.The pride my mom had in her seeing those pictures and showing it to dad. That one moment i was filled with utter joy as my mom was not at all happy about me starting sauté ,fry n bake. She kept complaining saying its not going to do any good to you, stop wasting your time. Recently at a cousins wedding had so many friends,relatives and others who had liked sauté,fry n bake talk to me about my page.All along having my mom beside me. Happy i proved her wrong and made my parents feel proud about me . The joy of connecting with all you people through food which I am passionate about is ultimate .

Ingredients for filling

Ingredients	Quantity
Mixed vegetables	1 1/2 cup chopped ( cabbage , carrots , capsicum , green peas , beans , cauliflower )
Chicken or mutton mince	200 grams ( vegetarians can substitute with paneer or soya chunks )
Oil	1 tablespoon
Onion	1 big chopped
Green chillies	2 chopped
Coriander leaves	chopped few
Salt	to taste
Ginger garlic paste	1/2 teaspoon each
Pepper	to taste
Chilli flakes	to taste
Turmeric powder	a pinch
Lime	a squeeze

Other Ingredients

Ingredients	Quantity
Bread	12 slices crusts cut
Water	2 cups
Salt	to taste
Bread crumbs	2 cups
Oil	to deep fry

Method for filling

Mix chicken or mutton mince with turmeric powder , ginger garlic paste , salt to taste and very little water and pressure cook until cooked through .
Boil till all the moisture has evaporated and the meat is dry . Heat oil and fry onions and green chillies to translucent .
Top with chopped mixed vegetables and sauté till vegetables are half cooked , stirring constantly .
Add the cooked minced meat , seasoning with pepper , chilli flakes , lime juice and salt to taste . Toss and mix well . Garnish with coriander leaves .
Set aside and cool completely .

How to Proceed

Mix salt to taste with2 cups of water . Take a slice of bread , dip into the salted water and squeeze between your palms to get a flat wet base .
Place a heaped tablespoon of filling in the Center . Bring all the four corners together and shape into a ball . Roll the balls in breadcrumbs evenly all around .
Do the same with all the bread slices and filling . Keep in the refrigerator till needed . ( I follow the recipe till this stage in advance and proceed only when required ) Heat oil to deep fry . Deep fry the bread bondas to golden brown in colour .
Drain and serve hot with tomato sauce.

Herb crusted vegetable sandwich

Preparation Time : 1/2 an hour

Cooking Time : 10 minutes for the vegetable filling + 2 minutes for toasting the sandwiches

Serving :

Description

Herb Crusted vegetable sandwich .This recipe is vicky ratnanis but i have made my twists and turns to my liking. The first time i tried this sandwich , i made just 2 not sure if it would taste good. My hubby loved it so much that he wanted more. Anything related to bread my mind gets rewinded to good shephered public school as we were served freshly baked bread twice a week for breakfast. The air filled with the aroma while baking bread is better than eating bread. Any one who has not experienced it yet is surely missing out the best in life. We were served bread with a pineapple jam made in school or an egg curry for breakfast.Saturday night bread was served with a beef and potato curry. My classmate madhavi from tirupathi used to bring red hot andhra home made tomato pickle. Sindhu , sulu (my best buddies) and myself used to hide bread slices inside our sweaters and run to our dom to have a sandwich made with madhavis tomato pickle. Life was filled with sweet nothing’s back then.

Ingredients

Ingredients	Quantity
white bread	4 slices
Wheat bread	2 slices
Mixed vegetables	1 cup chopped ( carrots , beans , capsicum , green pease , cabbage , cauliflower )
Stock cube	1 ( I used maggi stock cube )
Mayonnaise	3 tablespoons
Tomato sauce	3 tablespoons
Cheese slice	2
Eggs	2
Spring onions	1 bunch (2 whole ) chopped with greens
Coriander leaves with stem	1/2 bunch chopped
Green chillies	1 chopped
Garlic	1 flake
Salt	to taste
Pepper	to taste
Oil	to shallow fry

Method

Heat 1/2 teaspoon oil in a non stick pan , fry the mixed vegetables till half cooked adding the stock cube . Remove and set aside .
Grind chopped spring onion , coriander leaves, garlic and green chilli together to a coarse paste .
Add the paste to 2 eggs along with salt and pepper to taste . Beat well and set aside . Mix mayonnaise and tomato sauce together .
Apply mayonnaise mix on all the bread slices on one side . Place 1 white bread slice , top it with a wheat bread slice . Spread the vegetable mixture over the wheat bread slice and top it with a cheese slices .
Cover with another white bread slice . Do the same with the remaining breads and mixed vegetables .
Heat a tawa with oil to shallow fry . Dip and coat the sandwhich carefully into the egg herb mixture making sure all the sides are coated well and shallow fry the sandwhich to golden colour on all sides .
Cut into stripes and serve hot with tomato sauce . Health fanatics can avoid the cheese slice , use just the egg whites instead of whole eggs and use light mayonnaise .