Mexican Paneer Fajita

Mexican Paneer Fajita

From   Tea Time

Prep: 55 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Italian

Tortillas filled with spicy paneer mixture, topped with salsa and cheese

Ingredients

  • Whole wheat tortillas 4
  • Processed cheese, grated as required
  • Filling
  • Cottage cheese (paneer), cut into batons 200 gms
  • Salt to taste
  • Lemon juice 1 tbsp
  • Red chilli flakes 1 tsp
  • Black pepper powder to taste
  • Oil 3 tbsps
  • Garlic, chopped 2 cloves
  • Medium onions, chopped 2
  • Medium green capsicum, chopped 1
  • Salsa
  • Medium green capsicum, sliced 1
  • Medium tomatoes, seeded and sliced 3
  • Medium onion, sliced 1
  • Fresh coriander leaves, chopped 1 tbsp
  • Jalapeno, chopped 1 tbsp
  • Sugar 1 pinch
  • Salt to taste
  • Black pepper powder to taste
  • Lemon juice 2 tsps

Methods

  • To make filling, take cottage cheese batons in a bowl, add salt, lemon juice, red chilli flakes, black pepper powder and 1 tbsp oil and toss well. Set aside to marinate for ½ hour.
  • To make salsa, take green capsicum, tomatoes, onion, coriander leaves, jalapeno, sugar, salt, black pepper powder and lemon juice in another bowl and mix well. Set aside.
  • To make the filling heat 2 tbsps oil in a non-stick pan, add garlic and onions and saute till they soften.
  • Add the cottage cheese mixture and mix and cook for 2 minutes. Add the chopped green capsicum and mix well. Cook for 2-3 minutes.
  • Spread out the tortillas on the worktop, place some filling in the centre of each.  Top with salsa and cheese.
  • Keep these on individual serving plates and serve immediately.
Masala Oats Sandwich

Masala Oats Sandwich

Prep: 35 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Italian

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.
Yam Frankie

Yam Frankie

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Italian

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.
Bread Idli

Bread Idli

Prep: 35 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Italian

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.
Chocolate Cupcakes

Chocolate Cupcakes

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Italian

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.