Friday, May 6, 2011

Bread Pizza Simple Potato Cake Kheema Potli Corn Vadas Delicious Snack Recipes for my Kids



While your kids are having a great time spending most of their summer vacations outdoors, they sure are working up an appetite. Bet you are having a tough time pleasing their choosy palates!

We get Saloni Thakkar, a foodie and a professor at a hospitality college in Mumbai to give us some mouth-watering recipes which will have you kids' tummies satiated and taste buds thrilled.

Corn Vadas

Ingredients
300 gms fresh corn kernels.
1 small onion
Corn flour as required
1/2 tsp coriander powder
2 green chillies
Few sprigs cilantro/ coriander
Salt to taste
Oil for deep frying

Method
  • Remove the husk, silk and chop off the corn kernels into a bowl.
  • Mash them a little if they are soft else grind them a little without making into a paste.
  • Peel, wash and finely chop onion.
  • Remove stems, wash and finely chop green chillies.
  • Wash and roughly chop cilantro/ coriander leaves.
  • In a mixing bowl, combine mashed fresh corn kernels, chopped onion, green chillies, coriander powder, cilantro, a tsp of corn flour and salt into a somewhat tight paste. Add little more corn flour if required.
  • Take 2 inch sized ball out of above corn mixture and flatten it a little with the fingers.
  • Heat oil in a wok on medium high heat.
  • Slowly drop the flattened corn mixture balls into the hot oil until the wok is full.
  • Deep fry them until golden brown on both the sides.
  • Drain on absorbent paper and repeat with remaining mixture.
  • Serve hot with tamarind chutney.


Kheema Potli

Ingredients                  
400 gms mutton mince (kheema)                       
1 cup refined flour (maida)                           
2 tbsps semolina (rawa)                                  
Salt to taste                                                   
¼ cup ghee                                                   
Oil                                                       
1 tsp cumin  seeds                                      
2 one inch pieces ginger (chopped)                                
3 green chillies (chopped)                     
1 tsp red chilli powder                                 
1 tbsp coriander powder                               
1 tsp cumin powder                                    
¾ cupgyogurt                                                
1 tsp Garam masala powder                        
2 fresh coriander leaves (chopped)

Method
  • Knead together maida, rawa, salt and ghee with warm water to make a stiff dough. Keep covered for thirty minutes.
  • Divide the dough into twenty equal sized balls.
  • Heat two tablespoons of oil in a kadai and add cumin seeds.
  • When they start changing colour, add kheema and sauté till half cooked.  Add half a cup of water if required.
  • Add chopped ginger, green chillies, red chilli powder, coriander powder, cumin powder and salt and mix well. Cook covered on low heat for fifteen minutes.
  • Then add yogurt. Cook on high heat for ten minutes, stirring continuously. Cook till the kheema is fully cooked and completely dry.
  • Sprinkle garam masala powder and coriander leaves and mix well. Cool.  Divide into twenty equal portions.  Set aside to cool.
  • Roll the dough balls into small puris (three inch diameter).  Place a kheema portion in the centre. Apply a little water on the areas a little away from the edges and shape like a potli or modak.  Seal by pressing the top.
  • Heat sufficient oil in a kadai and deep-fry on medium heat till golden brown.  Drain onto an absorbent paper.
  • Serve with chutney of your choice.

Simple Potato Cake

Ingredients
3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1 red chilli crushed
2 tsp butter
1 tbsp. plain flour   

Method
  • The potatoes will turn out best if boiled and refrigerated overnight before using.
  • Do not peel potatoes. Slice into thin rounds or grate coarsely.
  • Deseed capsicum and slice into thin rounds
  • Heat a thick nonstick pan about 5" diameter.
  • Meanwhile mix cheese, milk, crumbs, flour and chilli.
  • If mixture feels thin, add some more bread crumbs.
  • Add salt to taste. Apply 1 tsp. on bottom of pan.
  • Arrange potatoes to cover the pan. Top with capsicum.
  • Pour the mixture all over evenly. Level to cover all the potatoes.
  • Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
  • Flip over very carefully with a wide sharp spatula, and roast the other side.
  • Let in the remaining butter around the edges to seep down.
  • Let other side become golden brown too.
  • Flip on serving plate and make sections with a knife.
  • Serve hot and crisp.

Variation: Bake the same if desired, instead if roasting



Bread Pizza for kids

Ingredients
4 slice whole wheat bread.
Mix into a topping
½ cup chopped tomatoes ( fine chop the tomatoes)
2 tbsp finely chopped spring onions
1/4 cup finely chopped capsicum
1/2 tsp finely chopped garlic
½ cup paneer - crumbled
4 tsp grated processed cheese
Salt and pepper – little to taste.

Method
  • Spread equal portions of the topping mixture onto each of the 4 slices of bread.
  • Bake them in a pre-heated oven at 200°C (400°F) for 7 to 10 minutes till they are golden brown.
  • Cut each slice into 4 wedges and serve hot with tomato ketchup.

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