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High tea

Anytime is snack time. INDU NARAYAN shares some sumptuous teatime treats.


There are a number of snacks both sweet and savoury. Homemade snacks are cheaper than those bought from the market and better in quality as we know what ingredients are used in the preparation. Teatime is an important time in India because supper is a late meal.

CAPSICUM PAKORAS

Ingredients:

Besan-1-cup

Salt-1/2 tsp

Coriander powder-1/2 tsp

Red chilli powder-1 tsp

Oil for frying

Capsicum-3-4

Method:

Sift the flour; add salt, coriander, cumin and red chilli powder. Mix well with a little water at a time to make a smooth, thick batter. Beat thoroughly until the batter is fluffy and creamy. Keep aside for an hour. Wash and slice capsicum into half inch thick pieces or strips. Remove seeds, and mix into the prepared batter Heat oil in a frying pan. When hot, drop pieces dipped in batter and fry to a golden brown colour. Remove from the oil. Drain and serve hot with tomato ketchup.


BONDA

Ingredients:

Besan batter (pakora batter)-1 cup
Boiled potatoes-2
Green chillies, chopped fine-2
Some coriander leaves, chopped fine
Red chilli powder-1/2 tsp
Garam masala-1/2 tsp
Oil to fry
Juice of 1 lemon
Salt to taste

Method:

Mash potatoes and mix in all other ingredients. Form into balls; dip into the pakora batter and deep fry to a golden colour. Serve hot.

KEEMA SAMOSA

Ingredients:

For the pastry: - 60 gm flour

A pinch of salt
Ghee-10 gm
Water to knead into a stiff dough
For the filling:
Onion-50 gm
Garlic-1 clove
Ginger-1/4 inch piece
Green chilli- 1/2
Black pepper-1/4 tsp
A pinch of turmeric
Minced meat-120 gm
Tomato-50 gm
A sprig of coriander leaves
Oil to fry
Salt- 1/2 tsp
For making the samosas:

Divide the dough into equal balls, roll each very thinly and cut the circle into half. Shape each half into a cone, place filling and seal the edges by moistening them with water. Heat oil and deep fry to a golden colour on slow fire. Drain on brown paper.

For filling

Chop onions, garlic, ginger and green chilli and fry till golden brown. Add keema and further fry for 5-10 minutes on slow fire. Add chopped tomato, coriander leaves and spices. Cook on slow fire

PAPRIES

Ingredients:

Semolina-1/2 cup
Maida-1/2 cup
Oil-1 tsp
Cold water-1/4 cup
Salt to salt
Oil for deep-frying

Sieve the flour and add salt. Mix 1-teaspoon oil. Then knead well for 10-15 minutes, into a stiff dough. Keep it aside for an hour. Roll out the dough into very thin circles, using oil. Cut into rounds about 1 1/2 inch diameter. Prick with a fork and crisp fry to a light golden brown colour on low fire. Remove, drain the oil and serve with beaten curd and tamarind chutney.

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