SNACKS

CORNMEAL MUSH
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6 cups water
2 cups yellow cornmeal
2 cups cold water
1/3 cup real butter
2 tsp. salt
1 tsp. ground cinnamon
all-purpose flour - for coating
1 Tbls. vegetable oil
METHOD:
-Bring 6 cups water to a boil.
-Combine cornmeal, 2 cups cold water, butter, salt, and cinnamon.
-Add to boiling water.
-Cook over medium heat, stirring constantly, until thick.
-Reduce heat and simmer, covered, stirring occasionally, for 10 minutes.
-Pour into greased loaf pan.
-Refrigerate overnight.
-Cut into 1/4" - 1/2" thick slices.
-Coat with flour.
-In a frying pan over medium heat, brown both sides in oil


APPAM
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Ingredients

Boiled rice 2 cup
Grated coconut 1 cup
Pinch of Yeast
Sugar 3 tbs
Salt to taste
Method:
Soak the rice in plenty of water in the morning.
Grind the coconut and rice with some water in the evening in to a fine paste.
Dissolve the yeast in some warm water and mix well with the batter and keep it overnight.
In the morning grease the thick curved pan specially meant for appam.
Pour 4 dsp of the batter and spread it by rotating the pan once and cook the appam by
closing the pan with the lid.


Chole Bhature
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Ingredients:

Bhature:
2 cups All purpose flour (Maida)
1 pouch Yeast
1 cup Yogurt
2 tbsp Vegetable Oil
Salt to taste

Choley:
1 small can Garbanzo beans
1/2 tsp Ginger paste
1/2 tsp Garlic powder
1 tsp Cumin seeds
2 tbsp Oil
2 tbsp Cilantro
6-7 Mint leaves
1/2 tsp Turmeric Powder
1/2 tsp Chilly Powder
2-3 Bay Leaves
2-3 Cloves
1/2 tsp Garam Masala
1 Medium-sized finely chopped onion
1 Big tomato
1 1/2 cup Water
Salt to taste

How to make chhole bhature :
Bhature
Take yeast and soak in lukewarm water for 5-10 minutes
Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.
Chole
Take 2 tablespoons of oil in a pressue cooker and heat it.
Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
Now add the rest of ingredients including water except the cilantro and mint leaves.
Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.
Aloo ki Tikki
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Ingredients:

• 4 Cups boiled potatoes
• 1 Cup boiled beans (chopped)
• 2 Onions (chopped)
• 4 tbsp Raisins
• 2 tsp Garam masala
• 2 tsp Cumin powder
• 1 tsp Turmeric powder
• 4 tbsp coriander leaves (chopped)
• Green chillies (chopped)
• 1 tsp red pepper
• Salt/Rock Salt as per taste
How to make Aloo Ki Tikki:
• Mix chopped onions, beans, green chillies and raisins.
• Add cumin powder, turmeric powder, coriander leaves and salt. (If you want to use this recipe on Vrat then add Rock salt)
• Mix it well.
• Filling for tikki is ready.
• Mash the boiled potatoes.
• Add garam masala, red pepper and salt.
• Mix it to prepare dough.
• Make small balls from the dough and flatten it.
• Now put one tbsp of the filling on the flattened ball.
• Close it with another potato ball and flatten it.
• Heat the oil.
• Fry these flattened balls till they turn brown.
• Serve it with curd and green chutney.

Sabudana vada
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Ingredients
Sago (sabudana) 1 1/2 cups
Potatoes, boiled and mashed 3 medium
Roasted peanuts, coarsely ground 1 cup
Green chillies, finely chopped 3
Fresh coriander leaves, finely chopped 2 tablespoons
Lemon juice 1 tablespoon
Salt to taste
Oil to deep fry

Method
Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown. Serve hot with chutney of your choice


Potato Pizza
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Ingredients :
2 potatoes
2-3 chopped green chillies
1 tsp chili powder
1 tsp cumin seeds
1 green pepper, finely chopped
1tomato, finely chopped
Grated cheese
Coconut (optional)
Salt to taste

Method :
Wash & grate the potatoes. Add salt, cumin seeds & chilli powder to it.
Take a flat frying pan. Rub some oil on it.
Spread grated potatoes on the pan. Press it with the flat surface of bowl so that it makes a firm base.
Now mix rest of the ingredients listed above & spread this mixture on this base.
Cover for 3 to 4 minutes.
Now remove the lid. Fold the pizza and serve.


Macaroni Chaat
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Ingredients :
1 cup large elbow macaroni
1 tbsp tomato sauce
1 tsp jeera powder
1 tsp garam masala
1 tsp dhaniya powder
½ tsp salt to taste
2 tsp vegetable oil

Method :
Boil the macaroni in 2 cups of water on high flame for about 10 minutes.
Keep stirring from time to time to prevent it from sticking to the bottom of the pan.
Add more water if needed. Macaroni would expand a little and would be very soft.
Drain it properly. Take a pan and pour two tsp of oil and heat it a little.
Add drained macaroni to it. Use a spoon to evenly spread the oil to the macaroni.
After a minute, add tomato sauce. Stir well.
Add Jeera Powder, Garam Masala, Dhaniya Powder and Salt. Stir well a couple of more minutes.
The Macaroni Chaat is ready.



Aloo tikki
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Ingredients :
4 aloo
4 green chillies
A handful fried peanuts
Salt to taste
1 onion
¼ cup oil

Method :

Chop the onion into fine pieces.
Boil potatoes peel the skin off & mash it.
Add this to the onion along with chopped green chillies salt & lightly powdered peanuts.
Mix all this and make small balls from these & press each of them lightly to form a circular shape.
Sprinkle oil on tava, add these tikkis to it, sprinkle oil as desired and fry them on the tava.

PANEER TIKKI
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300 grams (about 12 oz.) cottage cheese crumbled
2 big potato(es) boiled and mashed
2 big slice(s) bread
1 onion(s) finely chopped
2 green chilli(es) finely chopped
2 tablespoon(s) cornflour
2 tablespoon(s) coriander leaves finely chopped
oil for shallow frying, salt and pepper to taste


Place the bread slice(s) in water just enough to soak them for about a minute. Squeeze gently between palms of hand and discard excess water. Tear into small pieces and keep aside.
Mix the cottage cheese, potato(es), onion(s), green chilli(es), cornflour, chopped coriander leaves, bread pieces,salt and pepper. Shape the mixture into patties.
Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes. Reduce heat to low. Place 4-5 patties on the griddle and fry for 3 minutes on each side or till both the sides are golden brown. Fry the remaining patties in the same way.

POTATO AND CORN TIKKI
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4 medium potatoes parboiled
1 cup(s) cooked corn
1 onion(s) chopped
1 tablespoon(s) grated cheese
2 green chilli(es) chopped fine
1 tablespoon(s) chopped coriander leaves
1 teaspoon(s) lemon juice
1 teaspoon(s) fresh cream
1 tablespoon(s) butter
salt and pepper to taste


Grate the parboiled potatoes along with the skin. Keep aside. Heat the butter in a pan till hot. Add the chopped onion(s) and saute on medium heat for about 2 minute(s)
Add the grated potatoes, cooked corn, salt, pepper, lemon juice, fresh cream, chopped green chilli(es) and coriander leaves. Mix well. Spread this mixture evenly in the pan. Sprinkle the grated cheese on top and keep on low heat for 6 minutes.
Lift the cake in one piece and turn it upside down. Keep again on low heat for 6 minutes till it is crisp and brown. Cut into squares before serving