Kand ke Pattice

Kand ke Pattice

By  Chef Rakesh Sethi
From   Tea Time

Prep: 35 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Greek

Key Ingredients:

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.

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Masala Oats Sandwich

Masala Oats Sandwich

By Chef Madhu Sneha
By Sunny Side Up

Prep: 35 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Greek

Key Ingredients:

  • Tomato masala oats
  • Sandwich-bread slices
  • Eggs
  • Butter
  • Green chutney
  • Lettuce leaves
  • Grilled chicken
  • Onion
  • Green capsicum

Club sandwich gets a nutritious touch with masala oats

Ingredients

  • Tomato masala oats 1 packet
  • Sandwich bread 6 slices
  • Oil 2 tsps
  • Eggs 2
  • Butter 2 tbsps
  • Green chutney 2 tbsps
  • Lettuce leaves a few
  • Grilled chicken, shredded 4 tbsps
  • Medium onion, sliced 1
  • Green capsicum, cut into thin strips 1
  • Salt to taste
  • Black peppercorns, crushed to taste

Methods

  • Heat 1 tsp oil in a non-stick pan break 1 egg into the pan and fry till the underside is done. Drain on a plate and cook the other egg in the same way.
  • Cook the tomato masala oats in a deep non-stick pan as per the instructions given on the pack.
  • Toast all the bread slices.
  • For each sandwich, take 3 bread slices apply butter on 2 slices and chutney on both sides of 1 slice.
  • On 1 buttered toast, spread a thick layer of masala oats and top it with 1 fried egg. Place the toast with chutney on top of the egg.
  • On this keep a lettuce leaf, 2 tbsps grilled chicken, onion slices and capsicum strips. Sprinkle a little salt and crushed black peppercorns.
  • Keep the remaining buttered toast over this to make a 3 layered club sandwich.
  • Make one more sandwich in the same way.
  • Cut each sandwich into 2 and arrange them on a serving platter. Serve immediately.

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Yam Frankie

Yam Frankie

By Chef Madhu Sneha
By Sunny Side Up

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Greek

Key Ingredients:

  • Yam (sooran)
  • Mustard oil
  • Gram flour (besan)
  • Chapattis
  • Mint chutney
  • Onion

Few would think of using yam to make the filling of a Frankie, but it is really very tasty

Ingredients

  • Yam (sooran), peeled 500 gms
  • Mustard oil 2 tbsps
  • Cumin seeds 1 tsp
  • Asafoetida (hing) 1 large pinch
  • Gram flour (besan) 3 tbsps
  • Turmeric powder ½ tsp
  • Coriander powder 1½ tsps
  • Red chilli powder 1 tsp
  • Dried mango powder (amchur) 2 tsps
  • Garam masala powder 1 tsp
  • Salt to taste
  • Readymade big chapattis 4
  • Mint chutney as required
  • Medium onion, sliced 1

Methods

  • Cut yam into thick slices and parboil them in plenty of water in a deep no-stick pan. (Or steam them in a steamer or cook under pressure till 1 whistle is given out.)
  • Drain water off in a colander and keep the yam aside.
  • Heat mustard oil in another deep non-stick pan, add cumin seeds and asafoetida and let the seeds change colour.
  • Add gram flour, mix and saute, on medium heat, for a few minutes or till the flour is lightly browned and fragrant.
  • Add turmeric powder, red chilli powder, dried mango powder, garam masala powder and salt and mix well.
  • Add yam and mix till all the pieces are well coated with the masala mixture. Cook on medium heat for 3-4 minutes, turning them and pressing each yam piece, till they are crisp on both sides.
  • Spread the chapattis on the worktop, spread some mint chutney on each, place a few yam pieces on one end of each chapatti, top with a few onion slices and roll tightly.
  • Arrange the rolls on a serving platter and serve.

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Bread Idli

Bread Idli

By Chef Madhu Sneha
By Sunny Side Up

Prep: 35 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Greek

Key Ingredients:

  • Bread slices
  • Potatoes
  • Thick yogurt
  • Sweet tamarind chutney
  • Green chutney
  • Aloo bhujiya

An idli that is not really an idli, but so very tasty that you will want to have it again and again

Ingredients

  • Bread 8 slices
  • Medium potatoes, boiled 4
  • Garam masala powder 1 tsp
  • Chaat masala 1 tsp
  • Red chilli powder 1½ tsps
  • Green chillies, chopped 2
  • Salt to taste
  • Fresh coriander leaves, chopped as required
  • Olive oil 3 tbsps
  • Thick yogurt 200 gms
  • Mustard seeds 1 tsp
  • Asafoetida (hing) 1 large pinch
  • Curry leaves 7 to 8
  • Sweet tamarind chuntey 2 tbsps
  • Green chutney 2 tbsps
  • Aloo bhujiya 50 gms

Methods

  • Peel the potatoes, mash them and put into a mixing bowl. Add garam masala, chaat masala, 1 tsp red chilli powder, green chillies, salt and coriander leaves and mix well.
  • Cut the bread slices into roundels with a round cookie cutter so that they look like flat idlis. Keep some potato mixture on each bread roundel and shape them like idlis.
  • Heat 2 tbsps olive oil in a non-stick pan, keep these bread idlis in it, the potato side facing down and cook till golden. Flip and cook the other side till golden brown. Drain on absorbent paper.
  • Take yogurt in a bowl, add a little water and whisk well.
  • Heat 1 tbsp olive oil in a small non-stick pan, add mustard seeds and let them splutter. Add asafoetida, curry leaves and remaining red chilli powder and mix well. Add this tempering to the yogurt. Add salt and mix everything well.
  • Transfer the bread idlis onto serving plates, pour the tempered yogurt over them, drizzle sweet tamarind chutney, green chutney and sprinkle aloo bhujia on top. Garnish with coriander leaves and serve immediately.

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Chocolate Cupcakes

Chocolate Cupcakes

By Chef Shilarna Vaze (Chinu)
By Sunny Side Up

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Greek

Key Ingredients:

  • Cocoa powder
  • Refined flour
  • Baking powder
  • Baking soda
  • Eggs
  • Castor sugar
  • Milk

Cupcakes make ideal tea time snack

Ingredients

  • Cocoa powder 1 cup
  • Refined flour 2 cups
  • Baking powder 1 tsp
  • Baking soda 1 tsp
  • Eggs 3
  • Castpr sugar 2 cups
  • Vanilla essence 1 tbsp
  • Milk 1½ cups

Methods

  • Preheat oven to 180º C. Line the muffin moulds with paper cups.
  • Sieve cocoa powder, refined flour, baking soda and baking powder into a mixing bowl so that all these ingredients mix well and there are no lumps.
  • Take eggs in another mixing bowl, add castor sugar and vanilla essence and whisk well.
  • Add the dry ingredient mixture to the egg mixture and mix well. Add milk and mix well.
  • Pour the batter into the paper cups and keep the muffin mould on a baking tray. Keep the tray in the preheated oven and bake for 12-15 minutes.
  • Bring the tray out of the oven, let the cupcakes cool down to room temperature before arranging them on a serving platter and serving.

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