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Snack time
Indian snacks are a little heavy and are best relished at tea parties.
Meat puffs
Ingredients
Flour: 3 cups
Baking soda: 1 tsp
Dalda: 8 tsp
Turmeric powder: 1 tsp
Egg yolks: 3
For the filling
Onions: 3
Minced meat: 500 gm
Green chillies: 2 or 3
Ginger garlic paste: 1 tbsp
Mint and coriander leaves: 50 gm
Ghee or butter: 5 tbsp
Red chilli powder: 3 tsp
Coriander powder: 3 tsp
Coconut milk: to knead the flour
Tomatoes: 3
Method
Mix dalda, baking soda, salt and pour it over the sieved flour. Mix well and pour coconut milk and knead well into a smooth pliable dough. Cover the dough with a cloth and keep it in the fridge for half an hour. Cook the minced meat till the water dries up. Chop onion, green chillies, mint and coriander leaves. Heat ghee or butter in a kadai. Add the chopped onions, green chillies, chopped mint and coriander leaves, and fry till it becomes light brown. Then add the ginger garlic paste, red chilli powder, coriander powder, turmeric powder and fry in slow fire. Add the finely chopped tomatoes and mix well, and fry till the oil comes out. Add the cooked minced meat, salt and mix well and stir-fry till it is dry. Add lemon juice and mix well. Take the dough from the fridge and knead well for a while. Roll, out the dough and cut out small rounds. Take each round and brush with water around the edges and place little filling inside and fold it and seal the edges. This way you can make 35 to 40 meat puffs out of the dough. Then fry in hot oil, till it is golden brown.
Egg masala fry
Ingredients
Eggs: 6
Onions: 2
Chilli powder: 4 tsp
Turmeric powder: ˝tsp
Pepper powder: ˝-tsp
Salt: to taste
Vinegar: a little
Curry leaves: few
Ginger: 1 small piece
Garlic: 4 flakes
Oil for frying: 3 tbsp
Method
Boil the eggs. Put them in cold water, shell and keep them aside. Grind red chilli, ginger, garlic, salt and pepper powder. Add turmeric powder and vinegar. Chop the onions finely. Heat oil in a frying pan. Add the chopped onions and curry leaves, and fry till they become light golden brown. Add half cup of warm water and mix well. Taste it and if needed, add more salt and vinegar. Cut the eggs into half-lengthwise and keep the egg yolk facing down, into the frying pan. Cook for sometime. Turn the other side and cook for a few minutes and smear the masala with a spoon over the topside. Then turn the egg slices and cook till the masala coats the egg. Serve hot with rice or chappati.
Chocolate pudding
Ingredients
Sponge cake: 1 kg
Egg yolks: 4
Castor sugar: 12 tbsp
Coffee: 2 tsp
Warm water: 2 tsp
Cocoa powder: 8 tbsp
Warm water: 6 tbsp
Egg whites: 4
Cream: 750 gm
Vanilla essence: 10 drops
Milk: to sprinkle on the cake
Rum: 6 tbsp
Walnuts: cut into bits
Method
Cut the sponge cake into thin slices. Make a paste of cocoa and water. Then make a paste of coffee, sugar and water. Beat the egg yolks and castor sugar in a double boiler until thick. Add the cocoa, coffee mixture and essence. Cool the sauce. Beat the egg white till it is stiff. Add the sugar and beat well. Add rum and chopped walnuts to the sauce. Then fold the egg white to the cooled sauce. Beat the cream and gradually add the sugar till thick. Arrange the cake slices in a bowl. Sprinkle rum and milk over the cake. Top it first with cream and then chocolate sauce. Repeat the process. Keep in the fridge till serving time. Serve chilled.
Fried meat
Ingredient
Meat: 500 gm
Vinegar: 30 ml
Masala powder: as required
Onion: 3 (medium)
Potato: 3 (medium)
Tomato: 3 (medium)
Carrot: 3 (medium)
Capsicum: 2
Garlic: 1 flake
Seedless red chilli: small piece
Oil: to fry
Eggs: 2
Bread crumbs: to coat
Method
Grind the chillies, ginger and garlic to a fine paste. Wash and cut the meat, potato, carrot, capsicums, onion, tomatoes into even sized cubes. Boil meat with vinegar, a few tablespoons of oil, salt, and masala powder and cook till done. Do not over-cook. Fry potatoes and carrots in oil and keep aside. Skewer meat, onions, carrots, potatoes, raw tomatoes and capsicum alternately onto long sticks. Beat in the egg, dip sticks in the beaten egg and roll it in breadcrumbs and deep fry in oil. Serve hot.
BIRDIE K. NAIR
Photo: Decisive Moment
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