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Breakfast snacks
20/07/2006 18:50
II Poha (Beaten Rice) II
Ingredients:
- 1 cup Phoha (Beaten Rice)
- 1 tbsp. Oil
- Salt to taste
- 1/4 tsp. Sugar
- 1/2 tsp each cumin seeds & mustard seeds
- 1 large Onion, chopped
- 1 small Potato, peeled &cut into small cubes
- 4 Green chillies, halved
- 1 tbsp. Peanut, roasted and crushed
- 1 tsp. Lemon juice
- 1 tbsp. coconut, grated
Preparation:
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Wash poha gently till the water becomes clear. Drain the water & keep aside for 10-15 minutes.
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Loosen the poha gently with fingers & sprinkle litle water. Keep aside for another 10 minutes and loosen again gently.
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Now add crushed peanut, turmeric, salt, sugar and lemon juice to poha, mix well but gently.
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Heat oil in a medium sauce pan. add cumin & mustard seeds, allow them to crackle.
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Add onions, potatoes and green chillies. Stir-fry till potatoes become tender.
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Now add poha mixture and mix gently. Cover and cook on low heat for 3-4 minutes, stirring occasionally.
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Serve hot.
Tip:
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You can also use boiled potato, if in hurry.
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If you want a crunchy taste, serve with aloo bhujia.
II Breads Rolls II
Ingredients:
- 2 Big Potatoes (boiled and mashed)
- 7-8 Bread Slices
- Coriander leaves finely chopped
- Green chilies (chopped)
- Salt to taste
- Red Chili powder to taste
- 1/4th tsp. Garam Masala powder
- Oil for frying
Preparation:
- Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well
- Take some water in a bowl and dip a bread slice for few seconds.
- Squeeze the water from the bread by pressing between palms gently.
- Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
- Repeat the same process for making more rolls.
- Heat oil in a kadhai and deep fry on medium flame till golden brown.Serve hot with Green Chutney and tomato ketchup.
II Tri-Colour Sandwich II
Ingredients:
- 1 Sliced Bread
- 1 small Cucumber (peeled and thinly sliced into rings)
- 1 Tomato (thinly sliced into rings)
- 1 cup Green (Hari) Chutney
- 1 cup Tomato sauce
- 100gms salted butter
- 1 medium block of paneer (grated)
Preparation:
- Cut sides (brown portion) from all sides of bread.
- Take four slices of bread to make one set.
- Now on the first slice spread green chutney properly.
- Cover it with second slice and apply butter on top of it.
- Cover it with third slice and apply tomato sauce on top of it.
- Now finally cover it with the fourth slice.
- Press well and cut into a triangle.
- Sprinkle little salt and black pepper powder to the sliced cucumber , Tomato and grated paneer
- Now put 2 slices of cucumber between the green layer, little paneer between the white layer and one or two slices of tomato between red layer.
- In a plate arrange sides with shredded cabbage and potato wafers and arrange sandwiches in the center.
II Bread Upma II
Ingredients: (Serves :4)
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10-12 slices White Bread
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1 Potato, peeled and chopped
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1 Onion, finely chopped
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1/2 cup shelled green peas
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3-4 slit green chilies
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Few curry leaves
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1 Tomato chopped
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2 tbsp chopped coriander (cilantro) leaves
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1 lemon juice
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1/4 tsp turmeric powder
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Salt to taste
For the seasoning:
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3 tbsp oil
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1/2 tsp mustard seeds
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1/2 tsp Bengal gram (Channa Daal)
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1/2 tsp black gram (Urad Daal)
Preparation:
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Cut bread into 1" pieces. Heat oil in a kadhai (wok ) and add the seasoning ingredients. Allow mustard seeds to splutter.
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Add chopped potatoes, peas and fry for 1 minute. Add onions, slit green chilies, curry leaves and fry till onions turn pink in color.
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Add tomato pieces, salt, turmeric powder and bread pieces to it. Sprinkle 1/4 cup of water and mix well. Cover and cook on a low heat for 3-4 minutes .
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Turn off the heat and add lemon juice and coriander leaves. Serve hot.
II Rava Idli (Steamed Semolina Cakes) II
Ingredients:
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2 cups Semolina (Rava)
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1 cup dahi / plain non-fat yogurt
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1/2 " piece ginger, grated
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8 green chillies, finely chopped
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10-12 curry leaves, finely chopped
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1 tsp. mustard seeds
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1/4 tsp. asafoetida
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1 tbsp. bengal gram (channa daal)
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1 tbsp. split black gram (Urad daal)
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1/2 tsp baking soda
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2 tbsp oil
Preparation:
- Beat the yogurt with 1 cup of water. Add salt and asafoetida.
- Heat oil in a kadhai (wok), add semolina and daals and stir-fry till semolina changes its colour to very light brown. Allow to cool.
- Add semolina to beaten yogurt. Add remaining ingredients except baking soda and mix. Set aside for 30 minutes.
- Before steaming the idlis, make sure the batter is of dropping consistency.
- Add baking soda and water as required.
- Put the batter in a well greased idli moulds or shallow pans and steam in a pressure cooker or double steamer for 10-15 minutes or until done.
- Cool slightly before taking out of moulds. If shallow pans are used, cut into squares or desired shape before serving.
- Serve hot with coconut chutney or Sambhar .
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