Crispy Pepper Fritters

Ingredients :


Capsicum cut into 1"pieces                       1 no.
Roasted Gram Flour                                 1 tsp
Flour                                                        1 /2 tsp
Corn flour                                                1 tsp
Chaat Masala Powder                               a pinch
Ginger-Garlic Paste                                  1 tsp
Salt                                                         as per taste
Red Chilly Powder                                    1/4th tsp
Toothpick                                                as required


Method :


Heat a pan with oil for deep frying. In a mixing bowl mix ginger-garlic paste and salt to the capsicum pieces and leave to marinate for 10-15 minutes.

Then add Gram flour, Flour,  Red chilly powder and mix well. Attach toothpicks to each pepper piece. 

Then pick one piece at a time, sprinkle cornflour on top, dust off the excess and deep fry. 

It will be crispy.

Remove to a serving dish . Sprinkle chaat masala and serve with tomato ketchup.

Crab Cakes

Ingredients :


Crab meat,mashed                                 400 grams
Onions,chopped                                     50 grams
Green chilly,chopped                              2
Curry leaves(optional)                            6-8
Coriander leaves,chopped                      a small bunch
Ginger,chopped                                      2 tbsp
Fresh Bread slices                                 2-3
Salt                                                        as per taste
Pepper powder                                      as per taste
Lemon (gondhoraj)                                 1-2
Refined oil                                              for pan frying

Method :


Clean crab meat and check to ensure there are no bones. Mix the ginger, onion, green chilly, coriander and curry leaves with the crab meat. Grate the green part of the lemon rind and add this to the crab meat mixture. Add a little lemon juice along with bread slices and mix all together. Add seasoning and keep in the refrigerator for an hour. Make small size balls and pan fry with little oil till crispy and done.

Ginger-Whole Grain Mustard Sausage

Ingredients:


Small Cocktail Sausages                        1packet
Ginger Jam                                           100 grams
Whole Grain Mustard Paste                    100 grams
Soya Sauce                                           1 tbsp
Garlic Oil                                               1 tbsp

Method :


Mix all ingredients with the sausages and keep in the refrigerator for 15-20 minutes. Then put the sausages in a throw away foil tray or if using a baking tray then line it with an aluminium foil . If ginger jam is unavailable then add grated ginger to orange marmalade. Put in the oven at 180 degree celcius for 45 minutes. To serve hot  prepare just before serving.

Chicken Fingers

Ingredients :


Boneless Chicken Breast Pieces               2
Pepper powder                                       1/2 tsp
Ginger Paste                                           1 tsp
Garlic Paste                                             2 tsp
Green Chilly Paste                                   1 tsp
Salt                                                         1/2 tsp
Lemon Juice                                             2 tbsp
Cheese                                                    2 cubes
Parsley,Finely chopped                             2 tbsp
Mint leaves,Finely chopped                       2 tbsp
Corn Flour                                                4-6 tbsp
Egg                                                          1
Bread Crumbs                                           6-8 tbsp

Method :


Cut the chicken breast pieces lengthwise(big finger shapes) and make slits to put stuffing.
Marinate the chicken pieces with lemon juice, pepper, ginger, garlic, green chilly paste, salt for 3-4 hrs.
Mix grated cheese, chopped parsley and mint in a bowl. Stuff into the chicken breast pockets. If desired seal with tooth picks.
Make a thin batter of cornflour and egg white with the help of water. Add a pinch or two of salt.
In a dish spread breadcrumbs.
Heat oil for deep fryin. Dip the  prepared chicken pieces in batter, roll on breadcrumbs and fry till golden in colour and crispy.Serve hot.

French Roll

Ingredients :
Green Chutney                                  1/2 bowl
Tomato Sauce                                   1/2 bowl
Besan                                                3 tbsp
Jeera Powder                                     1/2 tsp
(Roasted and powdered)
Cheese Slices                                     2
Chaat Masala                                     1/2 tsp
Salt                                                   1/2 tsp
Red chilly powder                              1/2 tsp
Garam Masala Powder                        1/4 th tsp
Bread                                                 4

Method :
Make a smooth thick batter of besan, chaat masala, garam masala powder, red chilly powder, salt, jeera powder with the help of water. Cut the corners of the bread slices. Now with the help of a rolling pin flatten the bread slices. Then apply green chutney on a slice. On the second slice apply tomato sauce. On the third slice put a cheese slice. Now cover with another slice and roll tightly. Dip the prepared roll in besan batter and deep fry.
When you wish to serve cut into pieces and serve with tomato ketchup or any chutney you  like.
Tip :    The bread has to be absolutely fresh or else while flattening the bread slices will break.

Radish (Dahi-Mooli) chutney

Ingredients :


Mint leaves,chopped                              1/2 cup
Coriander leaves,chopped                      1/2 cup
Salt                                                        1/2 tsp
Chaat masala powder                             1/2 tsp
Pepper powder                                      1pinch
Ginger-garlic paste                                 1 tsp
Curd                                                      1 cup
Radish, chopped                                     1
Sugar                                                     to taste

Method :


In a blender, add all ingredients together and grind to a smooth paste.The radish chutney is ready to serve with any  fried snack item or with thepla or any paratha.