Tortilla Rolls

Tortilla Rolls

By  CHEF PRANAV JOSHI
From   Budget Kitchen

Prep: 25 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Tex Mex

Key Ingredients:

Tortilla rolls make for easy handling and if they are as delicious as these, its cream on the cake

Ingredients

  • Whole wheat tortillas 6 to 8
  • Olive oil 2 tbsps
  • Medium onion, chopped ½
  • Garlic, minced 2 cloves
  • Gucchi (mushroom), sliced ½ cup
  • Yellow capsicum, sliced ½
  • Green capsicum, sliced 1
  • Red capsicum. Sliced ½
  • Medum zucchini, sliced 2
  • Soy sauce 1 tbsp
  • Cumin seeds ½ tsp
  • Red chilli powder ¾ tsp
  • Degi mirch powder ½ tsp
  • To serve
  • Lettuce, shredded as required
  • Sour cream as required
  • Processed cheese, grated as required
  • Salsa (tomatoes, Fresh coriander leaves, Green chillies) as required

Methods

  • Heat olive oil in a non-stick pan, add onion and garlic and saute for 2-3 minutes. Add mushrooms, yellow capsicum, green capsicum, red capsicum and zucchini, mix well and cook for 4-5 minutes or till the vegetables are soft.
  • Add soy sauce, cumin seeds, red chilli powder and degi mirch powder and mix well. Cook for 1-2 minutes.
  • Place some vegetable mixture in the centre of each tortilla, top with lettuce, tomatoes, sour cream and processed cheese and roll.
  • Arrange the rolls on a serving platter and serve with a bowl of salsa.

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American Corn on the Cob

American Corn on the Cob

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Tex Mex

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.

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Classic American Chicken Burger

Classic American Chicken Burger

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Tex Mex

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.

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Flavoured Popcorn

Flavoured Popcorn

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Tex Mex

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.

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Vegetable Sausages

Vegetable Sausages

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 8-9 hours

Cook: 20 minutes

Method: Moderate

Course: Snack

Type: Tex Mex

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.

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