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November 10, 2005
Tastefully yours
Chilled pinwheel sandwiches:
Ingredients
Soft uncut bread, one loaf
1 tbsp green chutney
Butter
2 tbsp cheese grated
1 cup finely chopped mixture of onions, tomatoes and cucumber
Method
Cut the bread into long rectangles by cutting horizontally. Hold each slice over boiling water for a few seconds to soften. Press lightly with a rolling pin on the work surface. Apply butter, then chutney on each slice. Sprinkle vegetable mixture and cheese over them.
Carefully roll from one end towards the other as tightly as possible, without breaking the bread. Secure with toothpicks if required to hold. Chill rolls for an hour in the fridge, wrapped in a moist cloth. Remove toothpicks, cut into 1/2 circles and serve with tomato sauce.
Coconut cutlets:
Ingredients
1 cup coconut, grated
3 potatoes, boiled, peeled, mashed
4 green chillies finely chopped
1 inch piece of ginger, finely grated
Salt to taste
1 tbsp cornflour
1/4 cup bread crumbs
2 tbsp desiccated coconut powder
Oil for deep frying
Method
Mix coconut, potatoes, chillies, ginger, salt and cornflour. Knead to make a pliable dough. Divide it into 10-12 parts, shaping each into a cutlet. Mix breadcrumbs and coconut powder in a plate. Roll each cutlet in the crumb mixture. Place them in the refrigerator for 10 minutes at least.
Heat oil in a frying pan and gently drop in a few cutlets. Fry on medium flame till golden brown from both sides. Place each on a kitchen paper for a few minutes to drain excess oil. Serve hot with chutneys or tomato ketchup.
Fried peanut crunchies:
Ingredients
1 cup shelled dry peanuts
3/4 cup gram flour
2 tbsp rice flour
1 tsp red chilli powder
1/4 tsp cumin seeds, crushed coarsely
1 tbsp hot oil
1 pinch baking powder
Salt to taste
1/4 cup water (approx.)
Oil to deep fry
Method
Mix all ingredients well, except peanuts. Add peanuts, coat them evenly with mixture. Heat oil in a frying pan. Take a lump-full and drop coated nuts individually in hot oil. Fry on medium heat, till light golden. Place on an absorbent paper to soak excess oil. Separate any nuts stuck together. When cool, store in airtight jars.
Healthy gram chaat:
Ingredients
1/2 cup boiled chick peas
1 cup sprouted green gram
1 tomato chopped
1 onion chopped
1 tsp coriander leaves, finely chopped
1 green chilli, finely chopped
Salt to taste
Lemon juice to taste
1/2 cup papri, broken into pieces
Method
Boil sprouts in water till soft and drain well. Add all ingredients, except the papri, and toss well. Add papri on top while serving, as it will become soft when added beforehand. Serve cold.
Cheese open toasts:
Ingredients
200 gms cottage cheese, grated
3 carrots, grated
2 onions, grated
1/2 cup cabbage, finely chopped
1 tbsp cornflour
1/2 tbsp butter
1 tsp black pepper powder
Salt to taste
2 tbsp cornflakes
6 slices of white bread
Method
Heat butter and then add onion. Stir and fry for a minute. Add carrots, cabbage, salt, pepper, cornflour, stir well and keep aside.
Before serving: spread the mixture on each slice of bread. Crush the cornflakes and sprinkle over the mixture. Top with grated cheese.
Bake in hot oven for five minutes before serving, or until the bread becomes crispy. Cut into triangles and serve hot with ketchup.
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