Indian sweet & hearty snacks

Indian sweet & hearty snacks

Kavita's light & easy "bhel puri"

In India, snacking is part of the culture and usually precedes the main course. Dinner is usually served after 9 pm or later so at tea time around 4-5 pm or even 7 pm, your friends and guests can build up a good appetite by indulging into Kavita's favourite recipes without feeling bloated and having still plenty of room for dinner.

Indian Spicy Cheest Toast

Kavita's spicy cheese toast can be eaten during breakfast or as a snack during lunch or any other time of day. The filling can also be used in a tortilla which makes a delicious wrap! 

Kavita's spicy cheese toast can be eaten during breakfast or as a snack during lunch or any other time of day. The filling can also be used in a tortilla which makes a delicious wrap! 

Recipe serves 2

Ingredients:

  • 4 slices of white or brown bread
  • 5-6 tablespoons of grated cheese (for a low-fat recipe, use 10 or 20+ cheese)
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • 1/2 spanish green chili (to make it less spicy, remove the seeds)
  • 11/2 - 2 tablespoons fresh coriander (cilantro), finely chopped
  • 1 teaspoon of olive oil
  • pinch of salt
  • black pepper

Method

  1. Mix all the ingredients in a bowl.
  2. Place half of the mixture on one slice of bread and cover it with another slice of bread. Repeat the procedure for the other two slices of bread.
  3. Place the sandwiches in a tosti grill or alternatively in a non-stick frying pan on medium heat.
  4. Bake the sandwiches for 5-7 minutes on each side or until golden brown and the cheese is melted.
  5. Alternatively, to make a delicious wrap, fill a tortilla with the mixture, fold once or twice and place in a non-stick frying pan.
  6. Turn off the heat, let the toast or tortilla cool for a few minutes and enjoy!

Notes: The cheese toast or tortilla can be enjoyed with a cucumber relish.

Other Recipes to be posted soon.

Semolina patties

Ingredients:

3 tblsp oil (recommended is olive oil)

8 tblsp (level) semolina

2 cups milk

50-60 grams grated cheese (recommended is Cheddar, Gouda)

2-3 tblsp fined chopped coriander (optional)

1/2 tsp red chillie powder

Nutmeg

Salt

Water

3-4 tblsp all purpose flour

 

Process:

Heat milk and oil together on medium heat for 5 minutes. When warm, add the semolina spoon by spoon and keep stirring until it leaves the sides of the pan. Add the coriander if desired followed by the grated cheese. Add the red chillie powder, nutmeg and salt to taste.

Mix well and remove from the heat. Cover the bottom of a cake tin with a (semi)wet cloth.

Pour the mixture into the tin and smoothen with a spoon. Let it cool in the refrigerator for 15 minutes. When firm, cut in square pieces.

Make a batter of the water and flour. Dip each semolina square in the batter and coat with bread crumbs. Deep fry until golden brown.

For a low-calorie recipe, you can also pan-fry the semolina cake pieces in a non-stick pan in 2 tsp of oil.

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