Mediterranean Corn Pockets

Mediterranean Corn Pockets

Prep: 2 hours

Cook: 35 minutes

Method: Moderate

Course: Snack

Delicately flavoured sweet corn mixture stuffed into pastry pockets and baked

Ingredients

  • Pastry
  • Whole wheat flour 450 gms
  • Baking powder 2 tsps
  • Salt 1 tsp
  • Butter, cut into cubes 4 tbsps
  • Bechamel (white) sauce
  • Milk 1 cup
  • Small onion, finely chopped ¼
  • Black peppercorns 2
  • Bay leaf 1
  • Mace 1 strand
  • Fresh parsley 2 stalks
  • Butter 1 tbsp
  • Whole wheat flour 1 tbsp
  • Sweet corn filling
  • Sweet corn kernels ⅔ cup
  • Butter 2 tsps
  • Spring onions, finely chopped 3
  • Medium green capsicum, finely chopped ½
  • Fresh parsley, chopped a handful
  • Parmesan cheese, grated 1 tbsp
  • Red chilli powder 1 pinch
  • Salt 1 tsp
  • Freshly ground black peppercorns to taste
  • Caster sugar 1 tsp

Methods

  • To make the pastry, take flour, baking powder and salt in a mixing bowl and mix well. Add butter and rub into the flour with your fingertips till the mixture resembles fine breadcrumbs.
  • Add sufficient cold water, 1 tsp at a time, mixing between additions with a table knife, until the mixture comes together into a soft dough (the dough will take anything between 3-6 tbsps water). Roll the dough into a ball and wrap well in cling film, leave to rest in the refrigerator for 1 hour.
  • To make béchamel (white) sauce, heat milk in a non-stick pan with onion, peppercorns, bay leaf, mace and parsley stalks. Once it begins to boil, remove from heat and leave to infuse for 10 minutes. Strain the milk into a jug and discard the flavorings.
  • Melt butter in another non-stick pan. Remove from heat and add flour and mix well. Return this pan to heat and cook for 1-2 minutes, constantly stirring.
  • Remove from heat, and add the infused milk bit by bit, stirring well after each addition.
  • Return this pan to the heat and bring to a boil, stirring constantly. Simmer the béchamel sauce for 2 minutes and take the pan off heat.
  • To make sweetcorn filling, melt butter in yet another non-stick pan, add spring onions and saute for 1 minute. Add green capsicum, sweetcorn and enough béchamel sauce to bind everything together.
  • Cook the mixture on medium heat for 3-4 minutes. Remove the pan from heat and add parsley, parmesan cheese, chilli powder, salt, freshly ground black peppercorns and sugar. Mix well and set aside to cool.
  • Preheat oven to 180º C. Grease a baking tray.
  • To assemble, remove the pastry from the refrigerator, and roll out to 3 mm thickness. Cut into squares. Place 2 tsps of filling on one half of each pastry square. Dampen the edges of the dough squares, fold the other half of the pastry over the filling and either crimp the edges together to seal or press a fork on the edges to seal the edges.
  • Keep these pastries on the baking tray, keep the tray in the preheated oven and bake till the pastry turns a lovely golden.
  • Arrange the corn pockets on a serving platter and serve hot with a sauce of your choice.
Aloo Parval

Prep: 5 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Key Ingredients:

  • Pointed gourd (parval)
  • Potatoes

An excellent dish for your daily meal

Ingredients

  • Pointed gourd (parval), diced 1 cup
  • Medium potatoes, diced 2
  • Oil 1 tbsp
  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp
  • Cumin powder 1 tsp
  • Garam masala powder 1 tsp
  • Salt to taste
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat oil in a non-stick pan, add turmeric powder, red chilli powder, cumin powder and garam masala powder, mix well and saute on low heat for 1-2 minutes.
  • Add pointed gourd and potatoes and mix well. Add salt and mix well. Add ½ cup water, mix, cover and cook on medium heat, stirring occasionally, till the vegetables are done.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot
Beans and Dal Usli

Beans and Dal Usli

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Key Ingredients:

  • French beans
  • Split Bengal grams (chana dal)

This South Indian speciality is so easy to make yet so very tasty

Ingredients

  • French beans, finely chopped 7 to 8
  • Split Bengal gram (chana dal), soaked for 30 minutes 1 cup
  • Sunflower oil 1 tbsp
  • Mustard seeds 1 tsp
  • Dried red chillies 2
  • Curry leaves 8 to 10
  • Fennel seeds (saunf) 1 tsp
  • Salt to taste
  • Asafoetida ½ tsp

Methods

  • Heat oil in a non-stick pan, add mustard seeds, red chilies, curry leaves and fennel seeds and saute till the seeds splutter.
  • Add beans and split Bengal gram and mix well.
  • Add salt and asafoetida and mix well. Cover and cook till both beans and split Bengal grams are fully done.
  • Transfer into a serving bowl and serve hot.
Besan Badam Burfi

Besan Badam Burfi

Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Key Ingredients:

  • Gram flour
  • Sugar substitute

Besan burfi made healthy without the use of ghee

Ingredients

  • Gram flour (besan) ½ Kg
  • Sugar substitute to taste
  • Almonds handful

Methods

  • Roast gram flour in a non-stick pan on medium heat till fragrant.
  • Add sugar substitute and 4 cups water and mix well. Cook, on medium heat, stirring continuously, till the mixture thickens and begins to leave the sides of the pan.
  • Transfer the mixture onto a tray and spread evenly.
  • Grate almonds on top and set aside to cool down.
  • When it sets well, cut into small pieces and serve.
Cabbage Papaya Tikki

Cabbage Papaya Tikki

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Key Ingredients:

  • Cabbage
  • Raw papaya
  • Boiled and mashed rice

If the tikkis are delicious and also nutritious at the same time, what more can you want

Ingredients

  • Cabbage, finely chopped 1 cup
  • Raw papaya, grated ½ cup
  • Rice, boiled and mashed 1 cup
  • Ginger, finely chopped 1 tsp
  • Curry leaves, chopped 2 to 3
  • Salt to taste
  • Red chilli powder ½ tsp
  • Mace (javitri) powder ½ tsp
  • Oil 1 tbsp

Methods

  • Take cabbage, raw papaya, rice, ginger, curry leaves, salt, red chilli powder and mace powder in a bowl and mash everything together.
  • Divide the mixture into equal portions and shape into tikkis.
  • Heat oil on a non-stick tawa, place the tikkis on it and cook, turning sides, till they are equally golden and crisp on both sides.
  • Arrange on serving platter and serve hot with papaya chutney.
Chana Palak ki Sabzi

Chana Palak ki Sabzi

Prep: 9 hours

Cook: 20 minutes

Method: Easy

Course: Snack

Key Ingredients:

  • Chickpeas
  • Spinach

A tasty and healthy dish that will satiate anybody’s palate

Ingredients

  • Chickpeas, soaked overnight and pressure cooked 1 cup
  • Spinach, finely chopped 2 cups
  • Sunflower oil 1 tbsp
  • Cinnamon 1 inch
  • Cloves 2 to 3
  • Bay leaf 1
  • Ginger-garlic paste 1 tsp
  • Medium tomatoes, finely chopped 2
  • Cumin seeds ½ tsp
  • Salt to taste
  • Garam masala powder ½ tsp
  • Dried mango powder (amchur) ½ tsp
  • Red chilli powder ½ tsp
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat oil in a non-stick pan, add cinnamon, cloves and bay leaf and saute till fragrant.
  • Add ginger-garlic paste, tomatoes and cumin seeds and saute till the tomatoes soften.
  • Add chickpeas, salt, garam masala powder, dried mango powder and red chilli powder, mix well and saute for 2-3 minutes.
  • Add 1 cup water, mix and cook for 5 minutes.
  • Add spinach, mix and cook till spinach is cooked.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.