SNACKS
1. Banana & Sago Cutlet
2. Muthia
3. Besan Rolls
4. Bhel in Nest
Banana & Sago Cutlet
Ingredients
2 raw banana
1/2 cup sago (soaked for 1 hour)
1/4 cup pounded groundnuts
salt(to taste)
1 green chilli
2 tsp coriander leaves
2 tbsp oil
Method
1. Boil the raw bananas with their skin for 5-7 min.
2. After boiling remove the skin and mash the fruit.
3. Mix together the mashed fruit with soaked sago, pouinded groundnuts, chopped green chillies, coriander leaves and salt.
4. Make small balls of the mixture and flatten it to form chops.
5. Now shallow fry the chops on medium flame on both sides till golden brown in colour and serve hot.
Muthia
Ingredients
Spinach (finely chopped) 1/2 cup,
gourd (grated) 1/2 cup,
carrot (grated) 1/2 cup,
grean peas (boiled & smashed) 1/4 cup,
methi leaves 1/2 cup,
wheat flour 1 cup,
rice flour 1 tbsp,
gram flour (besan) 1 tsp,
coriander leaves ( chopped) 1 tbsp,
cumin-coriander power 1/2 tsp,
tumeric powder pinch,
asafoetida (hing) pinch,
sugar 1 tsp,
ginger (grated) 1/2" piece,
eno 1/2 pkt,
oil for cooking 11/2 tbsp,
salt to taste,
garam masala powder 1/4 tsp ,
Method
1. Mix all the ingredients for Muthia in a bowl without water and keed well with 2-spoon oil into soft dough.
2. Apply little oil on the palms and make small balls of the dough and roll it into long kebab shape.
3. Steam the Muthias for 15-20 mins in a steamer.
4. When the Muthias are cool, prepare for the seasoning.
5. Heat the oil in a vessel; add mustard and cumin seeds to it. When they begin to crackle add asafoetida and steamed Muthias in it
and mix well.
6. Serve hot with green chutney or sauce
Besan Rolls
Ingredients
Gram flour (besan) 1 cup,
corn flour/maida 1 tbsp,
green chilli paste 2 nos,
tangy buttermilk 1 cup,
salt to taste chilli paste 2 no,
tangy butter milk 1 cup,
salt to taste,
water 2 cups,
Method
1. Mix water and buttermilk in a saucepan and gradually add gram flour, maida, salt, chilli paste, and chrun it to make a mixture
2. Cook the mixture on a medium heat and stir it continously for 5 minutes in one direction only. It will become of a thick consistency.
3. Now pour the mixture in steel plates (around 6 inches in diameter) and spread it evenly so that it forms a thin layer.
4. Let the mixture cool for some time, till it gets set.
5. Spread cocunut on the mixture and cut it in 1" stripes and make it into rolls.
6. Heat the oil and put mustard seeds and asafoetida in it.
7. Spread the same on the rolls and garnish with coriander leaves and little bit of cocunut.
Bhel in Nest
Ingredients
200 gms. flaked rice (chopped)
1 large onion (chopped)
1/2 cup boiled peas
2-3 green chillies (chopped)
5-6 curry leaves
1 tsp mustard seeds
1 tbsp oil
1 pinch of asafoetida
1/4 tsp turmeric powder
1 tbsp peanuts (roasted)
1 tbsp cashewnuts (roasted)
salt and pepper (to taste)
Method
1. Soak flaked rice in water for 1 min. & keep in a stariner to drain extra water.
2. In a casserole take oil and heat at 100 % power for 50 sec.
3. To this add asafoetida, mustard seeds, curry leaves and other spices & cook at 100% power for 1 min.
4. Now add chopped onions, peas, green chillies and microwave at 100% power for 2-3 min.
5. Stir it and add soaked flaked rice, nuts & microwave it at 100% for 2 min.
6. Stand it for 2 min. and serve with coconut chutney.
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