Soya Cutlets

Soya Cutlets

Prep: 45 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Indian

Rich in proteins, these cutlets are easy to make and also on the palate

Ingredients

  • Soya chunks 1 cup
  • Ginger 1 inch
  • Large garlic cloves 4
  • Large onions 2
  • Green chillies 2
  • Curry leaves 7 to 8
  • Oil 3 tbsps
  • Salt to taste
  • Turmeric powder ¼ tsp
  • Coriander powder ½ tsp
  • Red chilli powder 1 tsp
  • Coriander powder 1 tsp
  • Black pepper powder ½ tsp
  • Fresh coriander leaves, chopped 2 tbsps
  • Medium potatoes, boiled, peeled, mashed 3
  • Large egg, beaten 1
  • Breadcrumbs ¾ cup
  • Onion rings few to serve
  • Tomato ketchup to serve

Methods

  • Boil 3-4 cups of water in a deep non-stick pan, add the soya chunks and switch off the heat. Cover and set aside for 20-30 minutes. Stir once in 10 minutes to ensure that the chunks are soaked well and absorb water.
  • Drain, squeeze out excess water and mince in a mixer.
  • Chop ginger, garlic, onions, green chilies and curry leaves finely.
  • Add 1 tbsp oil in a non-stick pan, add the chopped ingredients and saute till fragrant and light brown.
  • Add salt, turmeric powder, coriander powder and red chilli powder and mix well. Saute till oil separates.
  • Add minced soya  chunks and saute for 2-3 minutes. Sprinkle a little water, cover and cook on low heat for 5 minutes.
  • Add garam masala powder, black pepper powder and coriander leaves and mix well.
  • Add potatoes, mix well and remove the pan from heat and let it cool.
  • Divide the mixture into equal portions and shape them into cutlets.
  • Take beaten egg in a bowl and spread breadcrumbs in a plate.
  • Heat oil 2 tbsps oil in another non-stick pan. Dip the cutlets in eggs, roll in breadcrumbs and place in the pan. Cook on medium heat, turning sides, till both sides are evenly golden and crisp.
  • Arrange them on a serving platter, garnish them with onion rings and serve hot with tomato ketchup.
American Corn on the Cob

American Corn on the Cob

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Indian

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

Type: Indian

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

Type: Indian

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

Type: Indian

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.