Munch some short eats

Munch some short eats


Nachos are corn chips layered with baked beans and cheese with salsa sauce.
(Cooking Time: 10-15 minutes)


*  Tortillas chips
*  Baked beans: ½ cup
*  For Salsa sauce
*  Onion , chopped: 1 medium
*  Tomatoes, chopped: 3 large
*  Yellow capsicum, chopped:½
*  Jalapeno, chopped: 1 small
*  Green chillies, chopped: 2-3 fresh
*  Coriander leaves: chopped 2 tablespoons
*  Lemon juice: 1 tablespoon
*  Salt to taste
*  Cheese sauce     
*  Oil:1 tablespoon
*  Garlic, crushed: 5-6 cloves
*  White sauce: ½ cup
*  Milk: ¼ cup
*  Mozzarella cheese, grated:1 cup


Mix ingredients for salsa sauce. Set aside in a bowl. For cheese sauce, heat oil in a pan. Add crushed garlic and sauté. Add white sauce and milk to dilute. Mix well and add grated processed or mozzarella cheese. Stir. Spread the corn chips on a serving plate. Spread a layer of baked beans. Pour cheese sauce and top it with salsa sauce. Serve the remaining salsa sauce separately in a bowl.

Benarsi Aloo

These are potatoes stuffed in Benarasi style
(Cooking Time: 10-15 minutes)


*  Potatoes, medium sized 20-25
*  Cottage cheese (paneer), grated: 100 grams
*  Fennel seeds (saunf):1 teaspoon
*  Oil to deep fry: 2 tablespoons
*  Fresh coriander leaves, chopped: 2 tablespoons
*  Green chillies, chopped: 4
*  Raisins:10
*  Cashewnuts, chopped:10
*  Salt to taste
*  Asafoetida: a pinch
*  Cumin seeds: 1 teaspoon
*  Ginger, grated: 1 inch piece
*  Tomato puree: 2 cups
*  Turmeric powder:  teaspoon
*  Red chilli powder: teaspoon
*  Tamarind pulp: 1 ½ tablespoons
*  Dry mango powder (amchur): ½ teaspoon
*  Jaggery (gur), grated: cup
*  Fresh cream: 2 tablespoons


Peel and halve potatoes. Wipe dry. Dry roast fennel seeds and crush slightly. Heat sufficient oil in a kadai and deep-fry potatoes till they are golden brown. Drain on to an absorbent paper and set aside to cool. Scoop out the middle of each half potato.
Chop the scooped out portion of the potatoes. Add paneer, coriander leaves, green chillies, raisins, cashewnuts and salt. Mix well. Stuffed the scooped out potato halves with this filling. Heat two tablespoons of oil in a kadai.

Add asafoetida, roasted fennel seeds, cumin seeds, ginger and sauté. Add tomato puree and mix well. Add turmeric powder and red chilli powder. Add half a cup of water and cook for three to four minutes. Add tamarind pulp and stir.
Add amchur powder, grated jaggery and salt to taste. Add stuffed potatoes to this gravy and cook on low heat for three to four minutes. Add fresh cream and stir gently. Cook till the gravy is reduced slightly.

Uttappam Sandwich

Uttappam Sandwich is a ifferent variation of Uttappam, a favourite of many.
(Cooking Time: 10-15 minutes)


*  Parboiled rice (ukda): 2 and ¾ cups
*  Rice: ¼ cup
*  Split black gram skinless (dhuli urad dal): One cup
*  Fenugreek seeds (methi dana): One teaspoon
*  Salt to taste
*  Butter: ½ cup
*  Green chutney: One cup
*  Onions, sliced: 2 small
*  Tomatoes, sliced: 2 small
*  Cucumbers, sliced: 2 small

Soak both the rices in six cups of water for at least four hours and the split black gram with fenugreek seeds in three cups of water also for at least four hours. Drain and grind the rice and split grams separately to a smooth batter. Adding salt and mix both the batters thoroughly.

Rest the batter overnight in a closed container for about four to six hours at room temperature to ferment.

Take the required quantity of batter in a bowl check salt and add sufficient water to get the desired consistency (that of thicker dosa batter). Heat a thick tawa or a non-stick pan, put two drops of oil and wipe clean with a wet muslin cloth.

Add a tablespoon of butter to the tawa and pour half a ladleful of batter and spread it into a three-inch diameter circle. Repeat the process.Cook on low heat for three to five minutes. Flip and cook further, if desired.

Apply chutney on one side of each uttappam. Place a few slices of onion, tomato and cucumber over the chutney.

Add another uttappam like a sandwich, cut into wedges and serve immediately.