Snacks

1. Potato gobi pattice

Ingredients:

100/ 125 gms. gobi patta/ cabbage (grate it)
3 big potaoes- boiled and mashed
3 cheese cubes- grate them
About 2 tbsp. dried coconut pdr./ khaman
2 tbsp. chopped coriander
2 green chillies paste
1 egg (optional)
some bread crumbs
salt to taste
oil for frying

Method:

• Wash the cabbage and leave it to dry on a towel.
• Mix all of the above mentioned items except the oil, egg and the bread crumbs.
• Form into small lemon sized balls. Flatten them to form small pattice.
• Beat the egg. Dip the pattice into the egg and then the crumbs and fry till golden brown.
• If not using egg, you could make a cornflour slurry.
• Serve hot with ketchup/ mint chutney.

2. White Sauce: (makes about ½ cup of thick white sauce)

Ingredients:

1 tbsp. butter
1 tbsp. cornflour
½ cup milk
About ½ tsp. black pepper pdr.

Method:

• Melt butter in a vessel, on a slow flame.
• Add the cornflour to it and stir to blend the cornflour into the butter.
• Remove from flame and add the milk, stirring continuously.
• Simmer for a few minutes while stirring continuously.
• When it is thick, shut the gas and add pepper pdr. and stir once again.

(Toss some sliced, boiled vegetables of your choice along with some pasta, grated cheese, celery and some herbs. This could be taken as a healthy salad. )

3. Mayonnaise (with egg):

Ingredients:

3 eggs
2 cups oil (preferably olive) divide the oil as 1 cup + 1/4+1/4+1/4+1/4
2 tsp. sugar
A pinch of salt
1 green chilli (finely chopped)
1 celery stick (finely chopped)
½ tsp. mustard powder
½ tsp. lime juice

Method:

• Grind all the above mentioned items along with 1 cup oil except the lime juice.
• Keep adding the ¼ cup oil after a gap of 1 min.
• Grind for 6-7 mins.
• Then add the lime juice and stir.
• Add more sugar (powdered) if required.
(You could have mayonnaise with your favourite pasta, use it as a salad dressing or layer it into your sandwiches.)

4. Vegetarian Mayonnaise


Ingredients:


1 cup fresh cream
1/2 sp. sugar
1 pinch salt
2 sp. mustard oil
1 sp. vinegar
1/2 sp. pepper pdr.


Method:

Lightly beat the above ingredients with a hand beater till it forms a smooth paste.

5. Ribbon sandwich

Ingredients:

4 slices bread
butter
Green chutney paste
Cottage cheese filling
Tomato spread
butter paper

Method:

To make the cottage cheese filling:

200 gms. hung curd
1 tsp. carrot- finely chopped
1 tsp. cucumber- “
1 tsp. capsicum- “

Mix all the above ingredients together.
Add some black pepper pdr. and salt to taste and mix again.
Leave to chill in the refrigerator.

To make the tomato spread:
2 tomatoes
1 onion
2 tbsp tomato sauce
½ tsp. Jeera
1 pinch chilli pdr.
salt

Blanch the tomatoes and grind to make a pulp.
Grind the onions and jeera together
Add tomato puree, sauce, salt, chilli pdr. to paste.
Thicken this on a slow flame and keep aside to cool later.

To make the green chutney:

1 cup coriander
1 tbsp. mint leaves
1 green chilli
½ tsp jeera
salt to taste
some lime juice

Make a paste of all the above ingredients, except the lime juice. Add the juice and mix again.

To put together the sandwich:

• Take one bread slice and butter one side. Apply tomato spread on it.
• Butter the 2nd slice bread on both sides and place it on top of the first slice. Spread chutney on top of this slice.
• Butter the 3rd bread on both sides and place it on top of the chutney slice. Spread the curd filling on top of this.
• Butter the 4th slice of bread and place this slice (buttered side down) on top of the curd filling.
• Wrap this entire sandwich in butter paper and keep in refrigerator for ½ an hour.
• Remove from the butter paper and cut into slices.
• Serve with ketchup

6. Potato bread slices

Ingredients:

2 bread slices
2 big potatoes (boiled)
¼ cup green peas (blanched)
¼ cup boiled carrot pieces
2 tsp. corn flour mixed with a little water to make a thin slurry
½ tbsp. chopped coriander
1 green chilli paste
¼ tsp. black pepper pdr.
salt to taste
oil for frying

Method:

• Mash the potatoes, peas and carrot and mix together.
• Add the chilli paste, pepper and coriander and enough salt to it and mix again. Keep aside.
• Cut the sides of the bread slices and put a thin layer of the slurry on the top of the slices.
• Put a layer of the potato and peas paste on the slice.
• Again apply a thin layer of the slurry on the potato paste covering the sides properly. • Shallow fry the slices on both sides in a non stick pan.
• Make about 4 pieces of each bread slice.
• Serve hot with ketchup and a dash of lime.

6. Vegetable pattice

(If you want pure vegetarian pattice then dip the pattice in a thick cornflour slurry instead of the egg as given below.)


Ingredients:

50 gms. french beans-sliced
50 gms. green peas
2 potatoes
2-3 cheese cubes-grated
1/3 cup milk
½ tbsp maida
1 tsp. black pepper pdr.
½ tsp. mustard pdr.
½ tbsp. butter
1 tsp. green chilli paste
1 celery stick/ some coriander (chopped)
1 egg- beat the egg, add a dash of salt and keep aside
bread crumbs/ rawa for frying
½ cup boiled noodles
salt to taste

Method:

• Boil the beans, peas and the potatoes. Mash the potatoes and peas lightly.
• Make white sauce with the butter, maida, milk adding mustard pdr. and pepper pdr.
• Add the cheese, vegetables, chilli paste, noodles and celery to the white sauce and mix well.
• Check for seasoning. Form small, flat, round pattice from this.
• Roll each into the bread crumbs/ rawa and then into the egg and deep fry in hot oil till golden brown.
• Serve with chutney or ketchup.