BUN SURPRISE

Ingredients :

Small size buns - 1 Packet

Onion - 1 Big

Tomato - 1

Green Chili - 3-4

Ginger Paste - 1 Tsp

Garlic Paste - 1 Tsp

Minced Chicken/Shredded Boneless chicken - 1 Pound

Red Chili Powder - 1 Tbsp

Turmeric Powder - A Pinch

Salt - As Required

Garam Masala powder - 1Tsp

Coriander Powder - 1 Tsp

Jeera Powder - 1/2 Tsp

Shredded Coriander Leaves - 2 Tbsp

Egg - 1-2

Oil - 2 Tbsp

Method :

1) Heat 2 Tbsp of oil in a pan,fry the sliced onion till translucent.Add ginger-garlic paste and fry well till the raw smell goes off.

2) Add the slit green chilies and tomato,fry till the tomato becomes soft and cooked well.Now add all the Masala powders mentioned above,including salt and fry well till oil separates.

3)Add the minced chicken to the pan and fry well for 5 minutes.Add little water,cover and cook till the chicken is cooked properly.

4) Check for taste,add required ingredients,if needed.Before you turn off the gas,sprinkle the chopped coriander leaves and mix well.Now you are done with the chicken filling for the bun.

5) Beat the eggs(1-2 depending on the number of buns) and set aside.Now cut the back of the bun to make a small square hole.Remove the cut part of the bun.

6) Stuff the 1-2 Tbsp of filling inside the hole and close the hole with the cut part of the bun,which was removed while making this hole.Repeat this procedure for the rest of the buns.

7) Keep a Pan on the stove at medium flame,add 1 Tbsp of oil.When the oil becomes hot,dip the backside of the bun in the egg mixture and transfer it to the pan.Repeat this procedure for the rest of the buns.Let stand for 1-2 mins,remove from the pan,arrange it on a plate and you are all set to attack the "Bun Surprise" :-)

Recipe Source : Friend

CHOCOLATE PISTACHIO FINGERS

Ingredients :

Butter/Margarine - 3/4 Cup

Sugar - 1/3 Cup + 2 Tbsp

Almond Paste - 1/3 Cup

All Purpose Flour - 1 2/3 Cup

Semisweet Chocolate Chips - 1 Cup

Finely Chopped Pistachios - 1/2 Cup

Method :

1) Preheat the oven to 350 Degree F.Line cookie sheets with parchment paper or lightly grease and dust with flour.

2) Cream butter and sugar in a large bowl until blended.I have added 2 extra Tbsp of sugar since I found it not sufficient.Add almond paste and egg yolk;beat until light.

3) Blend in flour to make a smooth dough.(If dough too soft to handle, cover and refrigerate until firm)

4) Turn out into lightly floured board.Divide in to 8 equal pieces;divide each piece in half.Roll each half into a 12 inch rope;cut each rope in to 2 inch lengths.

5) Place 2 inches apart on prepared cookie sheets.Bake 10-12 minutes or until edges just begin to brown.Remove to wire racks to cool.

6) To give the elegant finish,melt chocolate chips in small bowl over hot water.Stir until smooth.Dip both ends of cookies about 1/2 inch into melted chocolate,then dip the chocolate ends into pistachios.Place on waxed paper;let stand until chocolate is set.

Yummy,chocolate pistachio fingers are ready to be munched any time.

Recipe Source : Choclate Lover's cookies & Brownies by Beekman House

KELE KA TIKKA / PLANTAIN AND POTATO BALLS

Ingredients :

Plantains(steamed until soft) - 12 Ounces

Mashed Potatoes - 1 1/2 Cups

Chat Masala Powder - 1 Tsp

Coriander Seed(Toasted & ground) - 1 Tsp

Salt - As Required

Ginger(finely chopped) - 3/4 Inch

Chopped Cilantro - 1 Heaped Tbsp

Green Chilies(finely chopped) - 2

Cornstarch - 1 Heaped Tbsp

Fine Wheat Vermicelli(broken into small pieces) - 4 Ounce

Oil - For deep frying

Method :

1) Grate the steamed plantains,then combine with the potatoes and all other ingredients except vermicelli and oil.Mix well.

2) Shape into balls and roll in the vermicelli,pressing to make sure the vermicelli adheres.

3) Heat oil and deep fry the balls until golden brown.Drain and serve with Mint and cilantro chutney or ketchup.

I have done one change while preparing this dish.As I was not having vermicelli at home that day,I used rice sticks instead.But with vermicelli it will taste and look great.So the next time I prepare this snack with vermicelli,I will be replacing these pictures :-) This is a new dish to me,I never thought of preparing such a snack with raw plantain.I will make it again and again.

This recipe is from the book "The food Of Asia" by Kong Foong Ling.Great Recipe collection from through out Asia :-)

POHA ALOO TIKKI

Ingredients :

Poha/Avil/Flattened rice - 1/2 Cup

Potato - 2 Medium

Bread - 2 Pieces

Onion - 1 medium(finely chopped)

Chili Powder - 1 Tbsp

Garam Masala Powder - 1 Tbsp

Salt - As Required

Turmeric Powder - A Pinch

Olive Oil - For frying

Method :

1) Soak the poha for 5 minute,drain the water well and keep aside.Boil,peel and mash the potatoes.

2) In a bowl add the drained poha,mashed potatoes,chopped onions,all spices and at last soak the bread in water or milk and kneed everything well to form a dough.

3)Now take a small ball from the dough and give your imaginative shape and shallow fry it in oil,add oil as and when required.When fried well transfer it on to a paper towel and have it hot with your favourite sauce.That's it,Poha Aloo Tikki is ready.

KODUBALE

This is my entry for the Coffee's "MBP June",for the theme"Going Lite". All the snacks I had prepared was over and my Hus was like, whats with coffee today???From long,I had bookmarked Kodubale from "Foodies Hope" by Asha.So thought of preparaing it for my Hus and for the MBP.Because of this Theme and Event,I prepared this for my husband ;-)


I have made a slight change by adding Jeera and instead of chili flakes,I used chili powder when compared to the Original Recipe.

Ingredients :
Plain flour - 3 cups
Rice flour - 1 cup
Hot oil to mix - 1/4 cup
Salt - 1-2 Tsp .
Jeera - 1 Tsp
Chili powder/Chili flakes(optional) or crushed pepper corns - 2 Tbsp
Enough water to knead

Method :
1) Heat enough oil to deep fry the kodubale.Keep aside 1/4 cup oil separately to mix with the flour.
2) Mix all the above with hot oil,adjust the salt and spices,knead well with just enough water to make a thick dough.Do not make it too soft.
3) Take a lump of dough,roll into 1/2" thick rope,break off 4" pieces and roll each around your index fingers to make circles.If you want to make bigger circles with longer ropes,it's fine too.Repeat the process to finish with the remaining dough.
4) Deep fry until done,don't over fry.If you have added chill pd,it will be reddish when fried,without it they look lighter or golden.Cool before you store.Store it in a air tight container.

IDLY FRY

Ingredients :

Idlis - 5-6 (Your choice,like wise vary the other ingredients for more quantity)

Chili Powder - 1 1/2 Tsp

Turmeric Powder - A pinch

Salt - As Per Taste

Oil - For Shallow Frying

Method :

1) Cut the Idlis in to 2 pieces,marinate it with chili powder,salt and turmeric.

2) Heat a non stick thawa,pore 2-3 Sp oil,when the oil is hot enough,put the Idli pieces and fry well on all sides.Add oil whenever required.Idli fry is ready.Its a very easy and tasty snack,brunch,breakfast whatever you want to name it,It goes well with all.Its a very good idea to use up the left over idlis.I like it spicy,if you are not a spice lover,reduce accordingly.

This is my entry for WBB#12- Spice it Up! ,which is conducted by Trupti of "The Spice Who Loved Me"

FISH PUFFS

Ingredients :

Boneless fish pieces(Any,i chose King fish) - 12 small pieces

Puff Pastry Sheet - 1 Packet

Onion - 1 Big

Tomato - 1 Small

Ginger Paste - 1 Tbsp

Garlic Paste - 1 Tbsp

Green Chili - 8-10 (As per your spice level)

Turmeric Powder - A Pinch

Salt - As Required

Masala Powder(A dry mixture of few Cinnamon,Cardamom,Cloves,Star Anise,Cumin Seeds) - 1 Tbsp

Oil - some for preparing Masala

Milk - 2 Tbsp

Method :

1) Thaw the Puff Pastry Sheets in room temperature for 1/2 hour or till you can separate each sheet and spread it.

2) Marinate the fish with little chili powder,salt and turmeric.Keep for 15-20 minutes.Fry lightly on both sides and transfer it to a paper towel.

3) Put some oil in a non stick pan,add sliced onions and fry till transulant.Add ginger-garlic paste,crushed green chilies and fry till the raw smell goes off.Add finely chopped tomato,salt and turmeric powder,fry till the tomato is cooked well.

4) Add the fried fish pieces and toss lightly in the masala.Put 1 Tbsp of the ground masala powder and fry for some time.Check and adjust the taste accordingly.

5) Unfold the thawed pastry sheet and cut each fold in to half.In that way,with 1 pastry sheet packet,you will get 12 pieces.

6) Put some masala and 1 fish piece on one end of each pastry sheet piece.Fold the other end to cover the masala and fish completely and press and seal the 3 edges with little milk,Like shown in the picture below.

7) finish this procedure for all ,arrange it on a baking tray.Preheat the oven to 350 degree,once done.Place the tray and bake till it gets puffed up and turn to light golden colour.That's it,Fish puffs is ready.Serve hot.

Alternative : Instead of fish you can use eggs / Any kind of meat / kheema / vegetables .If using any of these,cook before adding to the masala.For meat like chicken which cooks fast,no need to precook before adding to the masala.If Using eggs,boil,remove shell,cut it in to half and place each half instead of fish.

DOSA BAJJI

Ingredients :

Dosa Batter - 1 Cup

Gram Flour /Besan - 3-4 Spoons
Green chili - 2-3

Salt - As required

Potato - 1 Medium

Oil - For Deep Frying

Method :

1) Mix Besan,chopped green chili and salt with the dosa batter and keep aside.

2) Slice the potatoes in round shape.

3) Heat the oil in a pan. When the oil is hot enough,dip the potatoes in the batter and put it in the oil.Deep fry it and remove when it turns to golden colour.Serve hot.You can use other vegetables of your choice too,like Ridge Gourd,raw banana etc.Its a very easy,simple and quick snack to be done with some left over dosa batter.

ARIKADUKA / MUSSEL SNACK

Ingredients :

Mussel - 1 packet full

Rice Flour - 3-4 Cups

Cumin Seeds - 1 tsp

Shallots - 10-12

Salt - As required

Chili Powder - 2-3 Tsp

Turmeric - A Pinch

Oil - For frying

Method :

1) Use the closed shelled Mussels.First and foremost,Soak the shelled mussels in hot water so that the shells open up.Clean the mussels well,drain the water and keep aside.

2)Warm the rice flour for few mins in low flame and keep aside.Mean while keep some water for boiling.Add little salt to the water.

3) Chop or crush the shallots.Now add the chopped shallots,Cumin Seeds to the rice flour.Once the hot water is ready,pour little by little water on the flour and knead well and make it like a chapathi dough

4) Make small balls with the dough and fill it in the shells as shown below.Arrange everything on the idly stand or any other steaming vessel and steam for 15-20 mins.

5) When done,take it out and cool it.Slowly remove the whole thing with the mussel from the shells.Make sure,that the mussel is attached to the rice ball and keep it aside.

6) In a plate, mix chili powder,salt and turmeric powder and make it in to a paste with little water.Marinate each mussel cake with the marinade.

7) Heat a pan and pore oil as required.Fry the marinated Arikaduka,pore oil as and when required.That's it Arikaduka is ready.

CHAW CHAW / MIXTURE / AN EVENING SNACK

INGREDIENTS :

Besan or kadala mavu - 2 cups
Salt - a pinch
Chilli powder - 1/2 tsp
Ground Nuts - 1/4 cup (u can add more if u want)
Pottu kadala(Dalia) - 1/4 cup (u can add more if u want)
Curry leaves - 1 string
Avil(poha) - 1/4 cup
Oil - for Frying

METHOD :

1) Mix Besan,salt ,chili powder and little water and kneed well like we do for chapathi.

2) Heat oil in a kadai.Use Muruku mould's big and small hole plates for the
preparation.Make small balls and place it in the mould with the big hole first and press directly in to the hot oil.Deep fry it.Remove when its fried properly,remove on to a tray and sprinkle some chilli powder and salt on it,and then break it in to small pieces.

3) Repeat the same procedure with the moulds small hole plate and sprinkle some salt and chilli powder on it as soon as u remove from the kadai.then break it in to pieces.

4) Fry the ground nuts to golden colour,and sprinkle some salt and chilli powder.Salt and chilli powder should be sprinkled when it has some oil content on it,so that it gets a mix of salt and chilli taste.Then fry the pottu kadala till golden colour and repeat the above procedure.

5) For the avil,let the oil be very hot,put the avil, as soon as u put the avil,it will get puffed up.fry for few mins and take it out and repeat the same procedure.

6) Lastly fry the curry leaves to lightly crispy and add to the whole mixture.Mix
everything together,your Mixture is ready.Salt and chilli powder depends up on individual taste.