SNACKS

Sandwiches

Chinese Sandwich

Ingredients :

• Bell Pepper - 1 Chopped 
• Tomato -1/2 Chopped 
• Panner - 250Gms
• Corn- 100Gms
• Onion-1Chopped
• Cheese- 1 cup 
• Butter -250 Gms
• Green Chutney-1 Cup
• Salt -To Taste
• Mayonnaise-
• Soya Sauce-1 Tbsp
• Green Chilies Sauce-2 Tbsp
• Red Pepper Sauce -1 Tbsp
• Pepper-To Taste

Method:

            Take a pan put some butter put onion,Bell Pepper,Paneer,Corn allow them to cook for 1 or 2 minutes then add Tomatoes to it, add salt pepper, and then all sauces Soya ,Green Chilies,Red Pepper,Add Origano,Mixed herb a pinch to it. At The end add Mayonnaise to it. Off the the Flame Allow the mixture to come to warm temperature. 

              Take a bread apply butter and then chutney then put some mixture on the bread put cheese and close with other bread. keep the sandwich in the sandwich maker allow to cook , once it done take out cut it diagonally serve hot with ketchup and some chips.....  😄

MULTIGRAIN MASALA MATHRI

The Gujarati Style Multigrain Masala Kadak Puri Recipe is traditional deep fried snack made during festivals like Diwali or Holi. Crisp golden Kadak Puris as they are called is seasoned with spices and is an easy to make snack that you can take when you travel or simply store in your snack box to have along with chai with Achar and Chai. The Kadak Masala Puri (Mathri) also makes a finger food for kids either to munch on as it is or into their snack box for school.

Ingredients

• 1-1/2 cup -Whole Wheat flour  or Multigrain flour
• 1/2 cup Rice flour
• 3 tablespoons Ghee
• 1 teaspoon Red chilli powder
• 1 teaspoon Cumin seeds
• 1/4 teaspoon Asafoetida (hing)
• 1 tablespoon Coriander seeds , roasted, crushed  coarsely
• Salt , as per taste
• Cooking oil , for deep frying

Directions for Gujarati Style Multigrain Masala Kadak Puri Recipe (Masala Mathri)

1. To begin making the Gujarati Style Multigrain Masala Kadak Puri Recipe, in a large bowl combine multigrain flour, rice flour, haldi, crushed coriander seeds, cumin seeds, asafoetida, red chili powder, salt and 3 tablespoons ghee. Come all of them together with your fingers. 
2. Add little water to the kadak puri (mathri) flour mixture and knead to make a firm dough. The dough should be of stiff consistency. Cover the kadak puri dough and keep it aside for 25 to 30 minutes.
3. Once the dough is well rested, knead again to bring it together.
4. Preheat the oil in the deep frying pan on medium heat. 
5. Roll the dough into a large circle of about 1/2 inch thickness. Use a cookie cutter to make small circles of 1-1/2 inch diameter. Prick the circles with a fork and keep aside. You can alternatively make tiny balls and roll each ball of dough into circles.
6. Once the oil is hot, deep fry the puris on medium heat until crisp and golden. Once done, drain the Masala Kadak Puri (Mathri) on an absorbent paper.
7. Repeat the same for the rest of the mathri dough and allow them to cool completely before storing.
8. Store the Gujarati Style Multigrain Masala Kadak Puri  in a clean airtight container up to 2 weeks.
9. The Kadak Masala Puri (Mathri) makes a great tea time evening snack that you can make ahead and store. Serve it along with Achar and Chai.

MIXED HERB & OREGANO MATHRI

INGREDIENTS

·        WHEAT FLOUR-250GMS

·        RICE FLOUR-250GMS

·        ALL PURPOSE FLOUR-250GMS

·        SALT TO TASTE

·        TOMATO KETCHUP2 TBSP

·        CHILLIE SAUCE-2TBSP

·        OREGANO-1/2TSP

·        MIXED HERB -1/2TSP

·        OIL-FOR FRYING

METHOD

MIX ALL FLOUR IN THE BOWL ADD SALT, OREGANO, MIXED HERB, TOMATO KETCHUP, ADD 1TBSP HOT OIL AND ADD WATER TO MAKE A DOUGH. ROLL IN ROUND SHAPE POKE THEM WITH FORK ALLOW TO REST FOR 20MIN AFTER ROLLING IN ROUND SHAPE .THEN HOT THE OIL DEEP FRY THE PURI’S ,ALLOW TO COOL AND STORE THEM IN AIR TIGHT CONTAINERS. 

                          FARSI PURI

Mathari made in Gujarati Style is called Farsi Puri. It is extremely crispy and can be eaten in the breakfast or as a snack with tea in the evening.I am sure your family members will like this recipe. So lets make Farsi Puri today.

Ingredients for Farsi Puri

·         Maida (All purpose flour) - 500 gms. (2 1/2 cup)

·         Salt - 1 tea spoon.

·         Cumin seeds - 1 tea spoon.

·         Carom seeds - 1 tea spoon.

·         Black pepper - 20 (ground)

·         Moyan - Ghee or Oil to knead the flour - 125 gms. (little more than 1/2 cup)

·         Refined Oil - to fry the puri.

Method  - How to make Farsi Puri

Sieve the maida and mix salt in it. Make a small space between two portions of maida and put cumin seeds, carom seeds, ground black pepper and moyan. If you are using ghee as a moyan then use it in its liquid form, but do not heat it too much.

Knead the flour with the help of luke warm water. Warm 1/2 cup or 150 gms. water. Pour 1/2 cup water into the flour at one time and then keep on adding little water while kneading the flour. Cover the dough and leave it for half an hour.

Divide the dough into 4 parts and make roll them into round shape. Take the first ball and put it over a rolling board and roll it into a thick flat disc of 11-12 inches. Apply 1 tea spoon oil on the rolled out puri evenly on the entire puri.

Pick it up from one end, fold it and roll it to meet the other end. Cut this roll with the knife into 1/2 inch pieces. Pick up one piece and press it with your hands. Keep it on a plate and do the same with all the pieces.

Now roll out all the balls with the roller. Keep the layer thick like a mathari.

Heat oil in a pan and fry as many puri as you can at one time. Turn the puri and fry them till they turn brown. Take out the fried puri on a plate. Fry all the puri in the same manner.

Gujarati Mathari - Farsi Puri is ready. Store them in an air-tight container once they cools down. You can consume these puri for over 2 months. Just take them out and eat it whenever you want.

BREAD PAKODA

   ITS CHILL AND RAINY SEASON WHO DOESN'T LIKE TEA WITH PAKODAS HERE IS ONE YUMMY RECIPE . NORTH IS FAMOUS FOR CHAI AND PAKODA . 

INGREDIENTS 

BREAD - 3 SLICES
PUDINA CHUTNEY- 1 CUP
BESAN- 2 CUP
OIL FOR FRYING
SALT TO TASTE
RED CHILLI POWDER -2TBSPN
TURMERIC POWDER -A PINCH

METHOD

MAKE A BATTER OF BESAN WITH WATER ADD SALT,CHILLI PWD,TURMERIC PWD. CONSISTENCY OF BATTER SHOULD NOT BE VERY WATERY. HEAT THE OIL FOR FRYING , CUT THE BREAD IN TWO HALF AND APPLY PUDINA CHUTNEY,DIP IN BESAN COMPLETELY AND PUT IN OIL FOR FRYING .FRY TILL ITS GOLDEN BROWN. TAKE IT OUT SERVE HOT WITH CHUTNEY.😃