Stuffed Onions

Stuffed Onions

From   Tea Time

Prep: 25 minutes

Cook: 25 minutes

Method: Moderate

Course: Snack

Type: Indian

Onion stuffed with a flavourful filling, topped with cheese and bake

Ingredients

  • Whole onion, peeled and boiled 6 to 8
  • Button mushroom, chopped 1
  • Medium red capsicum, finely chopped ½
  • Medium green capsicum, finely chopped ½
  • Yellow capsicum, finely chopped ½
  • Butter 1 tbsp
  • Garlic, finely chopped 2 to 4 cloves
  • Medium onion, finely chopped 1
  • Salt to taste
  • Black pepper powder ¼ tsp
  • Fresh cream 2 tbsps
  • Processed cheese, grated ½ cup
  • White sauce
  • Butter 1 tbsp
  • Refined flour 1 tbsp
  • Milk ½ cup
  • Salt ¼ tsp
  • Nutmeg powder ¼ tsp

Methods

  • Preheat the oven to 180º C.
  • Scoop out boiled onions to make a cavity and keep on a plate. Finely chop the scooped out portion and keep in a bowl.
  • To make white sauce, heat butter in a non-stick pan, add refined flour and saute on low heat for 2 minutes taking care that the flour does not get coloured. Add milk and cook, whisk continuously, to avoid lumps. Cook till the sauce thickens. Add salt and nutmeg powder and mix.
  • To make the filling, heat butter in another non-tick pan, add garlic, onion, red capsicum, green capsicum and yellow capsicum and toss well.
  • Add salt and black pepper powder and mix. Add the white sauce, and mix well. Add cream and 1 tbsp processed cheese and mix well. Take the pan off the heat and let it cool slightly.
  • Place the hollowed onions on a baking tray and stuff them with the filling. Top with the remaining grated processed cheese. Place the dish in the preheated oven and bake till the cheese melts and becomes golden.
  • Bring the dish out of the oven, arrange the onions on a serving platter and serve hot.
Masala Oats Sandwich

Masala Oats Sandwich

Prep: 35 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Indian

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: Indian

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: Indian

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: Indian

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.