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.
American Corn on the Cob

American Corn on the Cob

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Key Ingredients:

  • Corn on the cob

Any time snack – flavourful and piquant corn on the cob can be enjoyed especially during monsoon

Ingredients

  • Corn on the cobs, boiled 2
  • Butter 2 tbsps
  • Cinnamon (dalchini) powder 1 tsp
  • Salt to taste
  • Orange zest (narangi ka chilka), grated 1 tsp
  • Lemon zest (nimbu ka chilka), grated ¼ tsp
  • Lime zest, grated ¼ tsp

Methods

  • Take butter, cinnamon powder, salt, orange zest, lemon zest and lime zest in a bowl and mix well.
  • Roast corn directly on flame, rotating it so that they are evenly roasted all around.
  • Brush the butter mixture evenly all over and serve.
Classic American Chicken Burger

Classic American Chicken Burger

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Key Ingredients:

  • Chicken
  • Burger buns

The name says it all – just relish it with tall glass of chilled lemonade

Serving Suggestion : Serve with a glass of chilled lemonade.

Health Tips:

Brown burger buns

Ingredients

  • Chicken mince (murgh ka keema) 250 gms
  • Burger buns 4
  • Red chilli flakes 1 tsp
  • Dried mixed herbs 1 tsp
  • Garlic paste 1 tsp
  • Salt to taste
  • Black pepper powder 1 tsp
  • Egg 1
  • Refined flour (maida) as required
  • Breadcrumbs (ground toasted bread slices 2 ro 4 tbsps
  • Oil 2 tsps
  • Mayonnaise 4 tbsps
  • Tomato ketchup 2 tbsps
  • Mustard paste 1 tbsp
  • Large onion, sliced into rings 1
  • Lettuce leaves or cabbage leaves a few

Methods

  • Take chicken mince in a bowl, add chilli flakes, mixed herbs, garlic paste, salt, black pepper powder and mix. Add egg and bread crumbs and mix well.
  • Dust your hands with a little refined flour, take 2-3 tbsps of mixture and shape into a round patties and coat with breadcrumbs.
  • Heat 2 tsps oil on a non-stick tawa, place the patties on it and shallow-fry. Flatten it with spatula and shallow-fry each side for about 6 minutes or till evenly golden on both sides. Cover while frying so that the mixture gets cooked completely.
  • After patties are cooked, cut buns into half and toast both halves on the same tawa so that they get the patty flavor.
  • On the inner sides of all the halves, spread some mayonnaise, followed by ketchup and mustard paste. Place a patty on the lower half of each bun, top with onion rings and a few lettuce leaves. Cover with the upper half of buns to complete your burger.
  • Serve immediately.
Flavoured Popcorn

Flavoured Popcorn

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Key Ingredients:

  • Dried corn kernels

A tub full of these flavoured popcorn will help you enjoy a film that much more

Ingredients

  • Dried corn kernels ½ cups
  • Oil 1 tbsp
  • Butter 1 tbsp
  • Onion powder ½ tsp
  • Garlic powder ½ tsp
  • Red chilli powder ½ tsp
  • Black pepper powder ½ tsp
  • Salt to taste
  • Sugar ½ cup
  • Jaggery (gur), grated 1 cup

Methods

  • To make popcorn, put ½ cup of corn in a pressure cooker, add 1 tbsp of oil, mix and keep the cooker on high heat. Cover with lid but do not lock cooker. The corn will start popping and once it stops popping it is ready.
  • To make a spice mix, heat 1 tbsp of butter in a non-stick pan. Add onion powder, garlic powder, red chilli powder, pepper powder and salt and mix well for 1-2 minutes. (You may add ½ tsp lemon juice if you like).
  • For the caramel flavour, melt sugar and jaggery in a non-stick pan for 2-3 minutes. Stir occasionally so that the mixture does not burn and melts evenly. Once it turns brown it is caramelized.
  • Put half the popcorn in one bowl, pour hot caramel, toss well and serve. Put the remaining popcorn in another bowl, re-heat spice mix if cool and then pour over the popcorn. Mix it well and serve.
Vegetable Sausages

Vegetable Sausages

Prep: 8-9 hours

Cook: 20 minutes

Method: Moderate

Course: Snack

Key Ingredients:

  • Garbanzo beans and red kidney beans

Made especially for the vegetarians, these sausages are simply superb

Ingredients

  • Garbanzo beans (kabuli chana), soaked overnight and cooked 1 cup
  • Red kidney beans (rajma), soaked overnight and cooked 1 cup
  • Dried sage (optiona) ½ tsp
  • Dried oregano ½ tsp
  • Red chilli flakes ½ tsp
  • Fresh mint leaves, chopped ½ tsp
  • Butter 1 tbsp
  • Whole wheat flour 2-3 tbsps + to dust
  • Salt to taste
  • Oil to deep fry
  • Milk 2 to 3 tbsps
  • Cornflour 2 to 3 tbsps
  • Hot dog buns 4
  • Tomato sauce as required
  • as required

Methods

  • Put garbanzo beans, kidney beans, dried sage, oregano, chilli flakes, mint leaves and butter in a mixer jar and grind into a slightly coarse paste. Transfer it into a large bowl, add whole wheat flour and salt and mix well.
  • Dust the worktop with a little wheat flour. Grease your hands, take 2 tbsps of mixture and roll it on the worktop into a round long cylinder resembling a sausage (6-7 inches).
  • Heat oil in a non-stick pan. Take milk in small bowl and cornflour in a plate.
  • First dip the cylinders in milk, coat with cornflour place them in the pan and shallow-fry, rotating the cylinders, for 5-6 minutes or till they are evenly golden all around. Drain onto absorbent paper.
  • Halve the hot dog buns, spread tomato sauce and mustard sauce on both halves, place veg sausages inside and arrange them on a serving platter. Serve immediately.