Snack Time
1.Cheese And Corn Ramekins:
Ingredients:
350g sweet corn kernels (drained)
100 g cheddar cheese (grated)
4 tbsp whisked yoghurt
2 tsp paprika or red chilli powder
4 tbsp finely minced parsley.
Method:
In a bowl mix corn, 3/4 of the grated cheese, yoghurt, paprika and parsley. Place the mixture in 6 small ramekins or 6 small souffle dishes. Sprinkle the remaining cheese on top. Microwave for 4-6 minutes on high or until the cheese on top melts. Serve immediately with brown bread or toast.
2.Minty Mushroom Rolls:
Ingredients:
4 boiled potatoes (mashed or grated)
2 slices of bread (sides removed and crumbled to get fresh crumbs)
1/2 tsp garam masala
1/2 tsp red chilli powder
Salt to taste
Oil for frying
Bread crumbs to coat.
For the Filling:
1 tbsp butter
150g mushrooms (chopped-1 1/2 cups)
1/4 cup finely chopped mint leaves
1 large onion (chopped -1/2 cup)
Salt and pepper to taste.
Method:
Boil potatoes and mash potatoes. Add bread, garam masala, red chilli powder and salt to taste. Keep aside.
To prepare the filling- Heat butter in a pan and saute onions. Add mushrooms saute till all the water is soaked. Mix mint, salt and pepper to taste and remove from heat. Divide the potato mixture into 8 balls. Flatten each potato ball to about 3 inches in diametre. Place 1 tbsp of filling on it. Cover the filling by lifting the sides of the potato. Shape into a roll and coat with bread crumbs. Heat oil in a pan and fry till golden brown. Serve with tomato ketchup or Coriander Chutney.
3.Unusual Porridge:
Ingredients:
2 cups uncooked porridge (dalia)
50g French beans
50g carrot
A small bunch curry leaves
1/2 tsp mustard seeds
1/2 cup oil
1/2 tsp turmeric powder
1 tsp cumin seeds powder (roasted)
2-3 green chillies(cut into small pieces)
Salt to taste.
Method:
Thread and cut beans into small pieces. Scrape and cut the carrots. Heat 1 tbsp oil and saute the beans and carrots. Add salt to taste and cook till tender. Keep aside. Heat 3 cups of water in a pressure cooker for 5-6 minutes and add porridge. Cook till done, then remove and keep aside. Heat remaining oil and add the mustard seeds and curry leaves. When they splutter lower the flame and add the cooked vegetables. Stir in the porridge, spices and the green chillies. Cook over a low flame and serve hot.