Indian Snack Recipe - Cheesy Bites

Ingredients

300 gm cottage cheese crumbled
2 big potatoes boiled and mashed
2 big slices of bread
1 onion finely chopped
2 green chillies finely chopped
2 tablespoon corn flour
2 tablespoon coriander leaves finely chopped
Oil for shallow frying, salt and pepper to taste

Method

Place the bread slice in water just enough to soak them for about a minute.

Squeeze gently between palms of hand and discard excess water. Tear into small pieces and keep aside.

Mix the cottage cheese, potato, onion, green chillies, corn flour, chopped coriander leaves, bread pieces, salt and pepper. Shape the mixture into patties.

Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes. Reduce heat to low. Place 4-5 patties on the griddle and fry for 3 minutes on each side or till both the sides are golden brown. Fry the remaining patties in the same way.

Indian Cake Recipe - Pineapple upside down cake

Pineapple upside down cake

INGREDIENTS :

Yellow unsalted butter 200 gms
Icing sugar 150 gms
Eggs 6
Flour 250 gms
Baking powder 1/2 tsp
Pineapple essence 1 tsp
Vanilla essence 1 tsp
Brown sugar 150 gms
Canned pineapple 5 slices


PROCEDURE :

- Take a round cake tin and grease with soft butter and put brown sugar in the bottom.
- Lay thin pineapple slices over the brown sugar.
- Cream butter and sugar together until the butter becomes fluffy and turns offwhite in colour and the sugar is completely is completely dissolved.
- Add eggs one by one by whisking continuously.
- Add the essence and fold in the flour, gently at one go along with the baking powder.
- Pour the cake mixture over the pineapple slices and tap the mould on the worktable on the work table to settle the mixture.
- Bake at 230 deg centigrade for 35 minutes.
- When baked remove from the oven and cool it.
- De mould when it is warm.
- Serve with vanilla ice-cream.

Indian Salad Recipe - Seven Cup Salad

Seven Cup Salad

INGREDIENTS :

1 cup grated coconut
1 cup cottage cheese
1 cup sour cream
1 cup crushed pineapple (juice and all)
1 cup fruit cocktail, drained
1 cup miniature marshmallows

METHOD :

Blend ingredients together.
Refridgerate until cold.
Serve.


Source : This recipe is by Shelby - Age 10.

Indian Starter Recipe - TULSI PANEER VEG. KABAB

TULSI PANEER VEG. KABAB

INGREDIENTS :

200 gm paneer (cubed),
50 gm cheese (grated),
5 gm green chilli paste,
10 gm cashew nut paste,
25 gm cheddar cheese (grated),
25 gm hung curd,
10 gm cream,
3 gm white pepper,
5 gm salt,
10 ml sesame oil,
25 tulsi paste


METHOD :

Mix cheese, green chilli and basil paste.

Silt cubed paneer half way and stuff paste into it.

In a bowl, mix green chilli paste, cashew nut paste, hung curd, cream, white pepper, salt and sesame oil.

Coat the paneer cubes with this marinade and heat in oven for eight minutes at 180 degree Celsius.

Indian Non-Veg Recipe - Punjabi Fish Fry

Ingredients :

Fish - 200 gms
Rice flour - 9 tsp
Salt to taste
Oil to fry sufficently

To grind :

Onion - 1/2
Tomato - 2
Jeera - 1 tsp
Chilli powder - 1 tsp(Depending upon taste and sharpness of chilly powder)
Garlic - 7 pieces
Ginger - 10 Gms
Green coriandor- to taste
Lemon - to taste (slight only)
Curd- 50 gms
Grind and mix them well

To marinate :

Cut the fish into small pieces
Add the ground paste along with the Rice flour
Add salt to taste
Let it marinate for about an hour

To fry :
Heat some oil and deep fry the fish
Serve it with tomato sauce.

Source : Naina Jani, Desi Group