Online edition of India's National Newspaper
Sunday, Dec 09, 2001

About Us
Contact Us
Magazine Published on Sundays

Features: Magazine | Literary Review | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Folio |

Magazine

Bake me a dish

ENTERTAINING is fun and children and adults enjoy baked snacks.

Here are a few recipes.

Baked corn squares — Makes 16 pieces

Ingredients:

Grated corn 2 cups
Milk 2 cups
Oil or ghee cup
Green chilli-ginger paste 1 tbsp Lemon juice 3 tbsps
Garam masala (branded) tsp

For topping:

Grated coconut cup
Capsicum 1
Tomato 1
A little butter
Salt to taste

Method:

Heat the ghee and the corn and saut till almost half cooked. Add the milk, mix well and cook on medium heat till it is almost absorbed.

Add the chilli-ginger paste, salt, sugar, lemon juice and garam masala. Mix and cook till the mixture leaves the sides of the vessel.

In a greased rectangular baking tray, spread the mixture evenly. Sprinkle the coconut on top and cut into squares. Decorate each square with diamond shaped pieces of capsicum and tomato. Put a dot of butter on top.

Bake at 200C for 15 minutes before serving . Remove when cool and arrange the pieces in a serving plate.

* * *

Rajma cutlets — Makes 15 pieces

Ingredients:

Kidney beans (Rajma) 1 cup
Dry red chillies 3 Cloves 2
A small piece of cinnamon
Ginger 1 cm
Boiled and mashed potatoes 1 cup
Thick tamarind extract 1 tbsp
Gram flour 4 tbsps
Oil 2 tbsps
Cumin seeds 1 tsp
Bread crumbs cup
Salt to taste

For topping:

Grated cheese
Pieces of capsicum
Oil 1 tbsp

Method:

Soak the beans for six hours. Pressure cook with minimum water along with chillies, salt, cloves, cinnamon and ginger. Cool and grind to a paste. Mix with potatoes, tamarind and flour.

Heat oil and brown cumin seeds. Add the prepared paste. Cook on medium flame till the mixture leaves the side of the vessel.

Cool and make flat balls. Cut them with a round cutter and roll in the breadcrumbs.

Arrange cutlets on a baking tray. Sprinkle grated cheese and place a piece of capsicum in the centre. Dot with a little oil. Bake at 200C for 25 minutes.

* * *

Coconut vegetable bake — Makes 10 servings

Ingredients:

Chopped and boiled cauliflower 1 cup
Boiled green peas cup
Chopped and boiled carrots cup
Boiled and chopped potatoes cup
Coriander leaves cup
Gram flour cup
Maize flour 1 cup
Thick coconut milk 1-1/2 cup
Turmeric powder cup
Green chilli-ginger paste 1 tbsp
Sugar 2 tbsps
Lemon juice 2 tbsps
Fruit salt 1 tbsp
Salt to taste

For tempering:

Oil 4 tbsps
Mustard seeds 2 tbsps
Sesame seeds 1 tbsp

Method:

Mix all the ingredients to form a thick batter of pouring consistency. Heat oven to 250C. When almost ready, add fruit salt to the mixture. Mix well. Pour the batter in the well greased baking dish.

Heat oil and add the mustard. When it splutters, add the sesame. When light brown, pour the mixture evenly over the batter.

Bake until it forms a brown crust. Take out and cool. Then cut into pieces.

* * *

Nachos with tangy tomato sauce — For six servings

For the Nachos

Ingredients:

Flour 1 cup
Maize flour cup
Salt tsp
Oil 3 tbsps
Warm water to make dough
Oil for deep frying

For tangy tomato sauce

Large ripe red tomatoes, peeled and chopped 3
Finely chopped onions cup
Crushed garlic tsp
Lemon juice 2 tbsps
Finely chopped coriander leaves cup
Salt and pepper and sugar to taste

For topping:

Mixture of grated cooking cheese and cheddar cheese cup

Method:

Make a tight dough of nacho ingredients. Make 10 balls. Roll out to a 10 cm circle. Roast on both sides on a medium hot skillet. Cool and cut each into six triangles. Heat oil and deep fry until crisp.

To prepare sauce, mix all the ingredients. Arrange nachos in an ovenproof dish. Top with a spoonful of the prepared sauce. Sprinkle cheese.

Preheat oven to 200C. Put nachos on the upper shelf and keep until cheese meets or heat under a hot broiler.

Serve hot.

JYOTHI N. PAREKH

Send this article to Friends by E-Mail

Magazine

Features: Magazine | Literary Review | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Folio |



The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | Home |

Comments to : thehindu@vsnl.com   Copyright 2001, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu