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For a quick bite
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All teenagers, who are home alone, can turn chefs for a short while and cook these quick, yummy dishes.
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HUNGRY KYA?: Take your pick from cheese fingers and cheese toasts. Photo: Mohd Yousuf
THIS IS holiday time. It is time for fun and play. It is also the time for picking up some cooking skills. If you don't know the abc of cooking or what is where in the kitchen, this is the ideal time to find out and learn. Those of you whose mothers are working can make these simple dishes to quell hunger pangs. One could also surprise mothers when they get back from work with the snacks and sweet. So put on your aprons and get about cooking!
Sesame cottage cheese fingers
Ingredients:
Cottage cheese fingers - 10 nos (150 gms)
Corn flour - 50 gms
Sesame seeds - 20 gms
Refined flour - 20 gms
Salt to taste
Green chillies (chopped)- 3
Coriander (chopped) - 5 gms
Oil to fry
Method: Prepare a batter with corn flour, refined flour, chopped green chillies, chopped coriander, water and seasoning, making sure that the batter coats the spoon. Dip the cottage cheese fingers in the above batter and roll in sesame seeds and fry in hot oil till golden brown.
Serve hot with tomato sauce.
Chilli cheese toast
Ingredients:
Bread slices -2
Cheese (grated) - 150 gms
Chillies (chopped) - 5 gms
Onions (chopped) - 5 gms
Tomatoes (chopped ) - 5 gms
Egg - 1
Red chilli powder - 1/2 tsp
Baking powder - a pinch
Method: Lightly toast the bread on both the sides. Make a mixture with cheese, chilli, tomato, onion and rest of the above ingredients. Mix it well so that it becomes like a paste. Apply it on the bread and then microwave the bread on the browning / oven function of the microwave. Serve hot.
Peppered cauliflower
Ingredients:
Cauliflower - 1
Black pepper - 10 gms
Salt to taste
Onion (sliced) - 1
Mustard seeds - 5 gms
Coconut (grated) - 15 gms
Curry leaves - 6 nos
Oil to saute
Method: Boil the cauliflower in water, strain and keep aside. Heat the oil. When hot, add mustard seeds. When they crackle, add onions and cook till they become colourless. Then add coconut and curry leaves. Fry for little while. Add the cauliflower and cook. While finishing add the pepper and salt. Serve hot.
Basundi
Ingredients:
Milk - 1 litre
Jaggery (grated) - 500 gms
Saffron (crushed) - 1 gm
Method: Heat the milk in a thick vessel. Bring it to boil, then lower the flame and leave it for some time. The cream of the milk will separate and will float on top. Remove this cream to a separate vessel, repeat till milk gets over. Add the jaggery and the saffron in this cream and mix. Serve cold.
The writer is Executive Chef at ITC Kakatiya Sheraton Hotel and Towers.
O.P. KHANTWAL
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