Kand ke Pattice

Kand ke Pattice

From   Tea Time

Prep: 35 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Greek

Double layered pattice – potato mixture stuffed with fresh coconut mixture, covered with purple yam mixture and deep-fried

Ingredients

  • Medium purple yam, peeled, cut into chunks and boiled 2
  • Salt to taste
  • Breadcrumbs ½ cup
  • Medium potatoes, boiled and peeled 2
  • Scraped fresh coconut ½ cup
  • Black peppercorns, crushed 5 to 6
  • Cashewnuts, finely chopped 7 to 8
  • Green chillies, chopped 2
  • Ginger, chopped ½ inch
  • Raisins 1 tbsp
  • Fresh coriander leaves, chopped 1 tbsp
  • Cornflour 1 cup
  • Oil to deep-fry
  • Green chutney to serve

Methods

  • Grate purple yam into a bowl.  And salt and breadcrumbs and knead. Grate potato into another bowl.  Add salt and knead.
  • To make stuffing take coconut in a third bowl. Add crushed black peppercorns, cashewnuts, green chillies, ginger, raisins and salt and mix.  Add coriander leaves and mix.
  • Spread cornflour in a plate. Spread arrowroot powder in another plate
  • Take a small portion of potato, roll lightly in cornflour and spread it on your palm.  Place a portion of filling, gather in the edges and roll into a ball.
  • Take a portion of yam, roll lightly in arrowroot powder and spread it on your palm. Place the stuffed potato ball in the centre, gather in the edges and roll into a ball.  Place it in a mould and press lightly and de-mould and keep it on a plate.  Similarly make more patties.  (You can make these in advance and keep it in the refrigerator and deep fry them just before serving.)
  • Heat sufficient oil in a kadai.  Roll the patties in some cornflour so that their shape is retained. Gently slide them into the hot oil and deep-fry on medium heat till crisp and golden. Drain on absorbent paper.
  • Arrange them on a serving platter and serve hot with a bowl of green chutney.
Tomatokeftedes

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Greek

Key Ingredients:

  • Tomatoes

Tomato fritters with mint make great starters

Serving Suggestion : Serve with cocktails or mocktails.

Ingredients

  • Medium tomato, finely chopped 1
  • Fresh parsley or fresh coriander leaves, chopped ½ cup
  • Fresh mint leaves ½ cup
  • Salt to taste
  • Spring onions (hare pyaz), finely chopped 1 cup
  • Refined flour (maida) 1 cup
  • Baking powder 1 tsp
  • Oil to deep fry

Methods

  • Take tomato, parsley/coriander leaves, mint leaves, salt and spring onions in a bowl and mix well.
  • Take refined flour and baking powder in another bowl and mix well. Add this to the tomato mixture. Add ½ cup water, little at a time, and mix so that the batter is smooth and thick.
  • Heat sufficient oil in a wok. To test if the oil is hot enough, put a small blob of batter in it. If the batter surfaces up as a lump, it means the oil is hot enough for frying.
  • Put spoonsful of batter into the hot oil, in batches, and deep fry for 4-5 minutes, on high heat, till golden brown. Drain on absorbent paper to soak excess oil.
  • Serve hot.
Baked Coffee Cheesecake

Baked Coffee Cheesecake

By Hi Tea

Prep: 15 minutes

Cook: 2 hours

Method: Moderate

Course: Snack

Type: Greek

Key Ingredients:

  • Digestive cookies
  • Instant coffee powder
  • Kahlua coffee liqueur

Cheesecakes come in various flavours and this one will be particularly appreciated by coffee lovers

Ingredients

  • Digestive cookies 200 gms
  • Instant coffee powder 215 gms
  • Kahlua coffee liqueur 100 ml
  • Melted butter 100 gms
  • Dark chocolate, grated 50 gms
  • Chocolate chip cookies 100 gms
  • Cream cheese 500 gms
  • Sour cream 50 gms
  • Whipping cream 50 gms
  • Eggs 3

Methods

  • Preheat oven to 100º C.
  • Put cookies, melted butter, grated chocolate and chocolate chip cookies in a mixer jar and blend.
  • Transfer the mixture into a cake tin and spread evenly.
  • Take cream cheese in a bowl and whisk till smooth. Add sour cream and whipping cream and whisk. Slowly add eggs and whisk. Add Kahlua coffee liqueur and coffee powder and mix well.
  • Pour this mixture on top of the crust in the cake tin. Place the tin in the preheated oven and bake for 2 hours.
  • Cool down to room temperature and then chill in the refrigerator. Cut into wedges and serve.
Greek Salad

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Snack

Type: Greek

Key Ingredients:

  • Tomato
  • Green capsicum
  • Cucumber
  • Olives
  • Cottage cheese

This crunchy Greek salad should ideally be eaten during the hot summer months

Ingredients

  • Medium tomato, seeded and cut into big pieces 1
  • Lettuce leaves, cut into small pieces a few
  • Medium green capsicum, cut into square pieces 1
  • Medium cucumber, cut into square pieces 1
  • Medium onion, cut into square pieces 1
  • Green or black olives, halved ½ cup
  • Cottage cheese (paneer), soaked in 6. ½ cup vinegar for 3 to 4 hours 100 gms
  • Carom seeds (ajwain) ¼ tsp
  • Garlic cloves, finely chopped 2
  • Mustard paste 1 tbsp
  • Black pepper powder ¼ tsp
  • White vinegar / lemon juice 2 tsps
  • Salt to taste
  • Olive oil 8 tsps

Methods

  • To make the dressing take carom seeds, garlic cloves, mustard, black pepper, white vinegar/ lemon juice and salt in a bowl.
  • Add olive oil and whisk till the mixture becomes creamy. The proportion of vinegar and oil should always be 1:4 so that it does not become to sour.
  • Take tomato, lettuce, capsicum, cucumber, onion and olives in a mixing bowl and mix.
  • Drain vinegar through a strainer and wash cottage cheese with drinking water. Crumble cottage cheese and add to the salad and mix well.
  • Pour the dressing over the salad and toss. Transfer into a serving bowl.
Vegetable Souvlaki

Vegetable Souvlaki

Prep: 2 hours 30 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Greek

Key Ingredients:

  • Tomato
  • Zucchini
  • red-yellow-green capsicums

Vegetables marinated in a Greek style marinade and grilled to perfection

Ingredients

  • Medium tomato, seeded and cut into square pieces 1
  • Medium zucchini, cut into thick round slices 2
  • Medium red capsicum, cut into square pieces 1
  • Medium yellow capsicum, cut into square pieces 1
  • Medium green capsicum, cut into square pieces 1
  • Medium onion, cut into square pieces 1
  • Hung yogurt 2 tbsps
  • Garlic cloves, finely chopped 2
  • Lemon juice 2 tsps
  • Olive oil / vegetable oil 2 tsps + as required
  • Salt to taste
  • Carom seeds (ajwain) ¼ tsp
  • Black peppercorns, crushed ½ tsp
  • Fresh coriander leaves, chopped (optional) 2 tsps

Methods

  • To make marinade take hung yogurt, garlic cloves, lemon juice, olive oil, salt and carom seeds in a bowl and mix.
  • Add tomato, zucchini, red capsicum, yellow capsicum and green capsicum to the marinade and mix. Add onion and crushed black peppercorns and mix well. Refrigerate for 2 hours. You may add chopped coriander as well.
  • Soak skewers in water for 1 hour. Insert the vegetable pieces in any order on skewers. With this quantity of vegetables you can make as many as 10 souvlakis.
  • Brush a non-stick grill pan with ½ tsp oil and heat on high heat. Place souvlakis on it and grill.
  • Brush oil on every souvlaki and grill on high heat, rotating the skewers frequently for even cooking, for 2-3 minutes.
  • Lower heat and grill till all the vegetables are done. It takes about 10 minutes to cook completely.
  • Serve hot.
Greek Nut Cake

Prep: 50 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Greek

Key Ingredients:

  • Rusks
  • Cashewnuts

The inviting aromas of orange and lemon zests in this cake is extremely inviting

Ingredients

  • Rusks, coarsely ground 2 tbsps
  • Cashewnuts, chopped 1 cup
  • Butter a little to grease
  • Egg yolks 3
  • Sugar 2 tbsps
  • Vanilla essence ½ tsp
  • Cinnamon (dalchini) powdser ¼ tsp
  • Clove powder ¼ tsp
  • Orange zest, grated ¼ tsp
  • Lemon zest, grated 1 tsp
  • Egg whites, well beaten 3
  • Baking powder ¾ tsp
  • Lemon juice ½ tsp
  • Sugar syrup
  • Sugar ½ cup

Methods

  • Preheat oven to 200º C. Grease a baking dish with some butter.
  • Take egg yolks in a bowl and beat with hand blender for 5 minutes or till fluffy and light yellow. Add sugar and beat till it becomes creamy and frothy.
  • Add vanilla essence, cinnamon powder, cloves powder, cashewnuts, rusk, orange zest, lemon zest and lemon juice and mix gently.
  • Add egg whites and baking powder and fold in gently.
  • Transfer the batter into the buttered baking dish and spread it evenly.
  • Keep the dish in the preheated oven and bake for 30 minutes.
  • Meanwhile take ½ cup sugar in another bowl, add ½ cup boiling water and mix well to make sugar syrup.
  • Once the cake is baked take it out of the oven and set aside to cool. Pour sugar syrup on top of the cake and let it soak in the syrup.
  • Cut into slices and serve.