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Just indulge

A cup of tea and some mouth-watering snacks are ideal in this rainy weather.



CRUNCHY BITES: The perfect go-along with a hot cuppa.

ANY TIME can be snack time. There's nothing more heavenly than sipping tea and munching snacks when it's raining. Try out these tasty, fried ones in this season.

Cheesy pakora delight

Ingredients:

Cheese (grated) - 2 cups
Maida - 1 cup
Besan (gram flour) - 2 - 3 tbsp
Baking powder - 1 tsp
Milk - 1 cup
Green chillies (finely chopped) (Optional) - 4-5
Salt to taste
Oil for frying

Method: Mix the cheese, maida, besan, baking powder and salt.

Knead well with your hands until light and fluffy. Add the finely chopped green chillies (optional). Add the milk. Beat the batter well so as to get a smooth consistency.

Heat the oil in a frying pan. Make small balls of the above batter.

Deep fry in hot oil until golden brown. Serve hot with a spicy sauce.



DELICIOUS NIBBLES: Cutlets to spice up rainy evenings. — Photo: K. Ramesh Babu

Tri-coloured cutlets

Ingredients:

Potato - 1 kg
Green peas (shelled) - 1/4 kg
Fresh paneer - 1/2 kg
Maida - 1 tbsp
Breadcrumbs - 200 Gms
Amchoor powder - 3 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 2 tsp
Lemon juice - 2 tsp
Ginger - a piece
Green chillies - 6-8
Salt to taste,
Sugar to taste
Oil for frying.

Method: Boil the potatoes. Peel and grate them. Add red chillies, salt and lemon juice, mix well and keep it aside.

Grate the paneer. Cut the ginger and green chillies very finely. Add it to the paneer along with the turmeric powder.

Mix well and keep it aside. Parboil the green peas and crush them coarsely. Add garam masala, amchoor powder, salt and sugar to taste.

Take a frying pan. Stir-fry on a low flame for a few minutes and keep it aside. Now make equal balls of all the three mixtures.

First take the paneer ball. Flatten the green peas ball and stuff the paneer ball inside it.

Roll it up evenly. Flatten the potato ball in your palms. Place the paneer green peas ball in the centre and roll it up to give a smooth finish.

Repeat in this manner with all the balls. Make a batter by mixing the maida with water.

Dip the cutlets in the batter. Roll them over the breadcrumbs and deep fry in hot oil. Allow the cutlets to cool a bit. Cut in the centre using a sharp knife. Serve with sauce.

Corn peas fritters

Ingredients:

Sweet corn -150 gms
Green peas - 150 Gms
Gram flour - 250 Gms
Corn flour - 100 Gms
Rice flour - 2 tbsp
Baking powder - 1 tsp
Red chilli powder - 2 tsp
Coriander leaves (finely chopped) - 2-3 tbsp
Salt to taste
Oil for frying

Method: Make a batter by mixing gram flour, corn flour and rice flour. Add the remaining ingredients with enough water so as to get a batter of smooth consistency. Mash the corn and green peas coarsely. Add it to the above batter. Mix well. Make small pakodas and deep fry in hot oil until crisp. Serve hot with chutney and sauce.

Stuffed spinach pakoras

Ingredients:
Big leaves of spinach (palak) - 20-30
For the filling:
Potato - 250 Gms
Green peas (shelled) - 100 Gms
Ginger-chilli paste - 2 tbsp
Oil - 2 tsp
Turmeric (haldi) powder - 1/4 tsp
Red chilli powder - 1 tsp
Coriander (dhania) powder - 1 tsp
Garam masala - 1 tsp
Juice of a lemon
Salt: to taste

For the batter:

Gram flour (besan) - 200 Gms
Chilli powder
Salt to taste
Oil for frying

Method: Wash the spinach leaves and dry with a cloth. Cut the potatoes into small pieces. Heat the oil. Add the potatoes and green peas. Then add all the masalas. Stir-fry on a medium flame until tender.

Then add the lemon juice. Allow the filling to cool. Make the batter by mixing the gram flour with water so as to get a thick consistency. The batter should be a smooth paste. Take a spinach leaf. Spread the filling on this leaf. Cover with another leaf. Now dip this gently into the batter and deep fry in hot oil. Serve chilled.

Note: for the filling you can use any combination of seasonal vegetables. The filling should be spicy.

SUJATA MALANI

Swad: 27730165

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