Easy Cheesy Paneer Potli is easy to preparesnacks & appetizer and gives you the idea can be prepared with different filling and different shapes.
1 cup Paneer (shredded)
1/2 cup Bell peppers (finely chopped)
2 Tbsp Coriander leaves (finely chopped)
1/4 cup Red onion (finely chopped)
1/2 cup Mozzarella cheese (shredded)
1 pack Spring roll sheet
1 bunch Spring onion
2 Tbsp Red chili sauce
1 tsp Crushed red peppers
1 tsp Oregano
Salt (to taste)
Take a wide mixing bowl, add paneer, bell peppers, onion, coriander leaves, cheese, red chili sauce, crushed red peppers, oregano and salt.
Mix it gently.
Now take a spring roll sheet and add a spoon of paneer mixture at the center and close the wrap like potli(bring the corners of wrap together at the center)
Tie the potli with the help of spring onion (use the green part)
Pre heat the oven at 350
Grease the baking tray and arrange the potli’s
Bake the potli’s for 15-20 minutes until it is golden brown in color. (You can also deep fry the potli’s if you wish)
Serve the paneer potli’s when it is warm with tomato ketchup.
Baked Moong Dal Kachori is a low fat, healthy alternative snack which is filling to eat but are light on the diet.
1/2 cup moong daal (soaked)
2 Tbsp Oil
1 tsp Coriander powder
1/2 tsp Cumin powder
1 tsp Red chilli powder
1/2 tsp Coriander seeds
1/2 tsp Chat masala
1 tsp Dried Mango Powder
1/2 tsp Garam Masala
1/4 tsp Turmeric Powder
Fresh Coriander
1/2 tsp Fennel powder
Salt to taste
For Covering
2 cup Refined flour (maida)
1 tsp Carom seeds
Salt to taste
1/4 tsp Baking powder
2 Tbsp Ghee (for brushing)
Heat oil in a non-stick pan, add coriander seeds, coriander powder, cumin powder, red chilli powder, fennel powder, garam masala powder and salt and mix well and sauté for 2 minutes add little water to avoid over cooking, Add soaked moong daal , ½ half cup water, dry mango powder and chat masala mix well and cook till moong daal is fully cooked
When daal mixture becomes dry, transfer it into another bowl and let it cool.
Preheat oven to 180° C
Put refined flour in a bowl, add salt, baking powder, ghee and carom seeds and mix well. Add sufficient water and knead into a stiff dough. Cover the bowl with cloth and rest the dough for 20 minutes.
Divide the dough into equal portions and shape into balls. Apply a little oil to each ball, press them slightly and roll out into small puris with the edges being thinner than the centre. Place some of the daal mixture in the centre, dampen the edges, bring them together and press to seal.
Press slightly and roll into small puris ensuring that the filling is evenly spread.
Grease a baking tray, place the kachoris in it, brush them with a little ghee and bake in the preheated oven at 200° C for about 15 minutes or till the kachoris are cooked and golden.
Arrange them on a serving plate and serve hot with tamarind chutney and chopped onion
Its nice combination of a crispy snack made with healthy ingredients such as quinoa and spinach.
1 cup quinoa (cooked)
1/2 cup chopped spinach (blanched)
1/2 tsp ginger and garlic paste
1 tsp cumin powder
1 tsp garam masala
2 green chillies (chopped)
2 tbsp parsley (chopped)
Black pepper powder (to taste)
Salt (to taste)
3 tbsp whole wheat bread crumbs
2 tsp lemon juice
Canola oil (to pan fry)
In a large mouth bowl, add the quinoa, ginger & garlic paste, cumin powder, garam masala, green chillies, chopped parsley, black pepper powder, bread crumbs, lemon juice, blanched spinach and salt. Mix well.
Make round patties with the mixture.
In a skillet, heat 1 tbsp oil on medium heat and place the patties.
Let it develop a golden color on one side before flipping over and repeat the process for the other side as well.
Transfer the patties on a serving plate and serve hot with ketchup, chutney or dipping sauce.
You can also bake patties in an oven. Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for 20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.
This dessert comprises of coconut burfi with a tinge of pineapple flavor served with coconut ice-cream and topped with dark chocolate flakes. Its a sweet savory snack
Coconut Burfi
2 cups shredded coconut
1 cup sugar
1/2 cup fresh cream
1/2 tablespoon ghee
2 tablespoon powdered or icing sugar
2-3 drops pineapple essence
Coconut Ice-cream
100 ml coconut milk
200 ml cream of coconut
2-3 drops of Vanilla essence
Sugar to taste (if needed depending on sweetness of cream of coconut & coconut milk)
Chocolate Flakes
Dark Chocolate flakes
Coconut Pineapple burfi
Heat a non-stick pan on medium heat.
Add ghee, shredded coconut, sugar, fresh cream and few drops of pineapple essence and cook while slowly stirring continuously, for approximately fifteen minutes or till the mixture turns light yellowish.
Remove from the heat and add powdered sugar and mix. This will help burfi to stay moist.
Grease burfi mould or a deep plate with ghee and pour in the coconut mixture and spread evenly.
When it cools down, cut into diamond or square shapes or any shape of your choice.
Coconut pineapple burfi is ready to serve.
Coconut Ice-cream
Take all the ingredients in food processor bowl or hand blender jar and mix it properly till it has dropping consistency or sufficiently thick.
When this batter gets ready, fill it in an ice-cream mould or any air-tight plastic container and deep freeze it for approximately 5 to 6 hours or till the ice-cream is set.
Coconut ice-cream is ready to serve.
Note:
We can make this ice-cream in ice-cream maker as well.
Cream of coconut will help get a nice creamy and smooth texture of ice-cream.
Usually cream of coconut is much sweetened so there is actually no need to add extra sugar but in case if it is not sufficiently sweet then add sugar according to your taste.
Ice-cream should be stored in plastic air tight container so that it can stay fresh for a longer time.
Chocolate Flakes:
Take any dark chocolate or dark chocolate compound and make it flakes through knife or shredder.
Serving:
Serve the coconut burfi and top it with two small scoops of coconut ice-cream and sprinkle some chocolate flakes on it.
Alternatively, it can also be topped with chocolate sauce and nuts for a crunchy taste.
These cupcakes are perfect for anyone with a sweet tooth especially for this festive season! They are called Butterscotch cupcakes and they are delicious! The cakes on their own are light and yummy but when you add the frosting it becomes a delicacy! An excellent sweet snack to devour or as a dessert its a great dish to have in small bites.
Cupcakes
2 cups of flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup of butter
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 1/2 teaspoon of vanilla extract
1/2 cup of butter milk
1/2 cup of clear cream soda
Butterscotch ganache
1/2 (5oz) package of butterscotch chips
1/2 cup of heavy whipping cream
Buttercream frosting
1/2 cup of butter
1/3 cup of the butterscotch ganache
1 teaspoon vanilla
1/8 teaspoon salt
3 3/4 cups powdered sugar
3 tablespoons heavy cream
Preheat oven to 350 degrees F and line a cupcake baking pan with the cupcake liners
In a small bowl whisk the flour, salt, baking soda and baking powder and set it aside
In another bowl cream together the butter and both types of sugar until the mixture is light and fluffy and then mix in the vanilla extract
For this next step, add the buttermilk to the butter and sugar mixture and combine it well, then add the flour mixture and combine it well, and finally add the cream soda and mix well. Mix until all of the ingredients are combined perfectly. You ca use a spatula to scrape the mix down the sides of the bowl if necessary.
Fill the cupcake liners 2/3 of the way to leave room for them to expand as they bake, and place the tray in the oven for 15-18 minutes until the tops are lightly golden.
To make the ganache:
Bring a pot of water to a simmering boil and place a heat safe bowl securely over the pot (like a double broiler)
Place the butterscotch chips and cream in the bowl and mix both together until the butterscotch chips have melted and the mixture is smooth.
After it has a chance to cool down, place 1/3 cup of the mixture aside in a bowl and put the rest in a squeeze bottle and set it aside as well.
To make the frosting:
Using an electric mixer, cream the butter until light and fluffy
Add the ganache, vanilla and salt to the butter and mix well
Add the powdered sugar one cup at a time. After all of the sugar is added, frosting will appear dry
Add the cream one tablespoon at a time until frosting is smooth and creamy.
When the cupcakes have finished baking and have cooled down, fill the frosting mixture into a piping bag, and pipe it onto the cupcakes to make frosting swirls on top. Finally, grab the squeeze bottle of remaining ganache and drizzle it over the frosting to make the dessert look even more beautiful!
Sabrin's Date Choco Fudge is a date lover's dream come true. This is a unique take on chocolate fudge that uses cinnamon spice, almonds, cashews, and biscuits. Its a sweet snack along with a dessert.
350 gm Dates
1 cup Milk
200 gm Butter
70 gm Sugar
¾ tsp Cinnamon powdered
¾ tsp Vanilla essence
Salt a pinch
1/3 cup Almonds (chopped)
200 gm Biscuits (crushed)
¼ cup Cashew nuts (chopped) ((optional))
Soak dates in milk at least for 1 hour, and grind coarsely.
Heat a pan, melt butter, add the coarse ground dates, sauté well, and then add sugar.
Keep sautéing till the mix comes out of the pans (non sticky stage and the ghee oozes out).
Add cinnamon powder, vanilla essence and a pinch of salt. Mix well, then add crushed almonds, mix well and take off the flame.
Add biscuits to the dates mix and mix well till it is evenly incorporated.
Take a tray and grease it with melted butter. Spread the mix in the tray and level it evenly
Cool and slice to your desired shapes and serve. Garnish with cashew nuts.
This orange flavored mousse is light, creamy and fluffy dessert. Orange flavor is infused into the mousse by using orange juice, zest and marmalade. The crust is made with crushed ginger snaps spiced with a pinch of cayenne pepper. The mousse is served with an orange-dark chocolate sauce. It is a nice sweet snack that is prepared to its perfection.
For crust
¼ tea spoon cayenne pepper
200 gm ginger snaps
2 tablespoon unsalted butter (softened)
For mousse layer
¾ cup greek yogurt
¾ cup heavy whipping cream (chilled)
1 cup fresh orange juice
2 tablespoon orange zest
½ cup orange marmalade
1 tablespoon powdered sugar
3 teaspoon agar agar powder
For sauce
½ cup heavy whipping cream
1 teaspoon orange zest
1 tablespoon orange marmalade
1/3 cup bittersweet chocolate chips
A pinch of sea salt
For crust
Preheat the oven to 350 degrees Fahrenheit.
Add ginger snaps, unsalted butter and cayenne pepper in a food processor. Pulse for 20 seconds mix and pulse for 15 seconds.
Line a 6×6 pyrex glass bowl with parchment paper. Place the ginger snaps mixture onto the lined bowl. You can use a similar sized pan or individual molds as well.
Place the bowl in a preheated oven and bake for 8 minutes on the middle rack. Take it out of the oven and let it cool down.
For Mousse layer
Whisk the yogurt, add the orange marmalade and mix well. The mixture will be smooth.
Whip the heavy cream in a bowl by using an electric mixture or a whisk until peaks form.
Add powdered sugar to the orange zest and let it rest for 5 minutes. Add the zest to the yogurt mixture and mix well.
Boil the orange juice and reduce it by half. Add agar agar powder to the juice and mix, simmer for 5 minutes for the agar agar powder to completely dissolve in the juice. Let the mixture cool down but make sure it doesn’t start to solidify.
Add the agar agar powder-orange juice mixture to the yogurt mixture and mix well.
Lightly fold in the yogurt mixture into the whipped cream with a spatula.
Pour the mousse mixture over the cooled ginger snaps layer and place it in refrigerator for at least 4 hours.
For Sauce
Pour the heavy cream into a saucepan and bring to boil. Reduce heat, add orange zest and let it simmer for 5 minutes. Remove from heat and let it steep for 20 minutes. Add orange marmalade.
Take the bittersweet chocolate chips in glass bowl.
After 20 minutes bring the cream mixture to boil over medium heat and then remove from heat.
Add the cream mixture slowly to the bittersweet chocolate chips and whisk, until the chocolate is completely melted. Mix in the sea salt.
To serve, cut a slice of the chilled orange-yogurt mousse, drizzle the orange flavor infused dark chocolate sauce over the slice of mousse. Garnish with orange slice and mint leaf.
Cranberry-Walnut White Fudge is a simple easy to make holiday dessert that I make every year during Christmas season. It tastes delicious with sweet tart dried Cranberries and crunchy Walnuts. Enjoy!!
3 cups White Chocolate Chips
1 can (14oz) Sweetened Condensed Milk
1/4 cup Butter
1 teaspoon Vanilla Extract
1/2 cup broken Walnut pieces
1/2 cup dried Cranberries
A pinch of salt
Toast the Walnut pieces for few minutes and keep aside.
LINE 8 x 8-inch baking pan with heavy aluminum foil, extending foil over edges of pan. Grease the pan using cooking oil spray.
In a microwave safe bowl, combine Condensed Milk, Chocolate Chips, Butter and Salt. Microwave this mixture on HIGH for up to 3 minutes until melted and smooth stirring every 30 seconds.
STIR in Walnuts, Cranberries and Maple extract quick until evenly blended. Pour into prepared pan. Refrigerate this for 2-3 hours or until set.
REMOVE fudge from pan by lifting edges of foil. Remove foil. Cut into small squares. Enjoy!!
My Fusion Delight pie is a great way to enjoy an almost healthy and guilt-free dessert. This pie consists of several layers of delightful goodness that is sure to please almost everyone. Give it a try.
3 cups grated carrots
1 cup milk
1/2 tin condensed milk
For pie crust :
1 1/2 cup digestive biscuits
1 tbsp powder sugar
2 tbsp butter
A few drops of milk
For Cinnamon spiced Apple sauce:
4 cups Apple juice
1/2 cup sugar
2 tsp ground cinnamon
For carrot pudding :
Put all ingredients together in a heavy bottom vessel and cook till it becomes thick like pudding.
For pie crust :
Just mix all the ingredients in a bowl.
For Cinnamon spiced Apple sauce:
Combine apple juice and sugar. Then heat it on high flame till reduces half. Then put cinnamon powder and let it cool down.
Arrangements:
Arrange paper cup liners in a muffin tray and fill each with half of the pie crust mix. Press the crumbles slightly to make a firm pie crust. Then put little cinnamon spiced sauce and top it with carrot pudding and press it with the back of a spoon.
Then sprinkle some crushed pistachio for garnishing and give a delight with spiced sauce again.
Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches
Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches is both nutritious, and appealing to kids (especially vegetarian kids). This sandwich is a crowd pleaser too, and looks smart on the table. The cutlets and the spread can be made ahead of time and assembled before the party.
As an option, the hostess can have a range of pickles and other spreads to go with the chickpea cutlets and bread slices, and the guests can assemble the sandwiches themselves.
for Cutlets
3 cups cooked chickpeas, drained
½ cup finely chopped onion
¼ cup besan (chickpea flour)
2 tsp lemon juice
1 tsp salt
½ tsp ground cumin
½ tsp ground coriander
2 tbsp clarified butter (ghee)
For Cream Cheese Spread
1 ½ cup softened cream cheese
1 tsp curry powder or curry paste. (I used Patak’s Mild Curry Paste)
Pinch of mild paprika.
For the Sandwich Assembly
6 slices of any artisan bread (not toast bread), cut in half, dry or butter toasted
1 white tortilla, cut in small square
½ cup pimento stuffed olives, halved
Special equipment:
baking sheet (pan), greased
Wooden toothpicks or mini skewers
Mash all ingredients for cutlets to obtain a coarse paste.
Preheat the oven to 350 degrees F.
Form small cutlets and place them on the greased baking sheet
Bake for about 10-15 min till golden brown. Let cool
Mix well the softened cream cheese with the curry paste and paprika.
Assemble the sandwiches:
Spread a small amount of curried cream cheese on top of each bread slice
Place a cutlet on top of the spread
Spread a small amount of curried cream cheese on top of the cutlet
Place a small tortilla square on top.
Garnish with sliced olives, secure the sandwich with mini skewers.
As we know kids love colors & different shapes very much so I want to encourage kids to eat healthy with natural colors with my recipe. When the kids open the door, they will be surprised to find their favorite color tikki in their favorite shapes. I have also used a very healthy spread in kid’s favorite colors. This is a very kid friendly dish which excites them to eat even boring ingredients such as beet root and spinach.
Red Spread
2 small cube crumbled paneer
about 2 tbsp grated beetroot
cumin powder pinch
black salt as per taste.
Mix all these ingredients together.
Green Spread
2 small cube crumbled paneer
2 tbsp basic coriander chutney
cumin powder pinch.
Mix all these ingredients together.
Beetroot Tikki (heart Shape)
2 boiled potato
1 big beetroot grated then squeeze out juice from it
1 green chilli chopped
coriander leaves
1 tsp cumin powder
1 tsp black pepper powder
black salt as per taste
some grated ginger
wholewheat flour breadcrumbs
Spinach Tikki (Flower Shape)
2 boiled potato
100 grm chopped blanched spinach(boiled then drain in cold water)about
1 green chili chopped
coriander leaves
boiled corn chopped about 7-8 kernels
1 tsp cumin powder
1 tsp black pepper powder
black salt as per taste
some grated ginger
wholewheat flour breadcrumbs
Beetroot Tikki (heart Shape)
Mash boiled potato first, then mix grated beetroot in it.
Then add all dry spices & green chili, coriander leaves chopped , grated ginger & bread crumbs in it & mix well.
Take some mix & make heart shape with cookie cutter.
Shallow fry this heart shape tikki on nonstick tawa and the heart shape beetroot tikki is ready.
Spinach Tikki (Flower Shape)
Mash boiled potato first, then add chopped blanched spinach in it.
Add all dry spices & green chili , coriander leaves chopped, grated ginger, corn kernels & wholewheat breadcrumbs in it. Mix it well.
Now take some mix & make flower shape with cookie cutter.
shallow fry this flower shape tikki on nonstick tawa and the spinach tikki is ready.
Sandwich Presentation
Take 6 pieces of bread. Put these breads for about 2 second on nonstick tawa.
Take 2 piece bread & cut heart shape in center with cookie cutter. Keep aside these heart shaped bread pieces and the bread.
Take another 2 piece bread & cut flower shape in center with cookie cutter. Keep aside these flower shaped bread pieces and the bread.
Now take remaining 2 pieces of bread. Put red spread on 1 bread & apply it all over the bread .Now put 2 pieces of bread from which heart shapes were cut and put heart shape beetroot tikki in the heart hole
On remaining 1 bread piece put green spread & apply it all over the bread. Now put 2 pieces of bread from which flower shapes were cut and put flower shape spinach tikki in the flower hole
Our healthy surprise door sandwich is ready. For door put heart shaped bread on beetroot tikki & flower shaped bread on spinach tikki .
Pita Sandwich with homemade Hummus spread is a happy, healthy, quick and delicious sandwich! This is one of my favorites.
for Sandwich
Pocket pita bread – cut into half
1 Cheddar cheese slice (optional)
2 tablespoons Hummus
1/4 cup Alfalfa sprouts
2 slices Avocado
2 slices Tomato
2 slices Cucumber
1 leaf Lettuce
1-2 small slices Jalapeno (optional) – deseeded, cut
1/4 teaspoon Olive oil
for Hummus
2 1/2 cups Garbanzo beans
3-4 tablespoon Tahini
2 tablespoons Olive oil
2 tablespoons Lemon juice
4 cloves Garlic
1 tablespoon Coriander powder
Salt – to taste
no more than 1/2 cup Water – as necessary
First Make hummus as follows:
Soak garbanzo beans overnight (or use canned garbanzo beans, for which, no soaking required).
If using fresh, add some salt and pressure cook until soft.
Puree the garbanzo beans in a blender, gradually adding, tahini paste (available in most grocery stores), peeled garlic, coriander powder, salt (if needed), lemon juice, and water, one after the other.
The mixture can be made either very smooth or a little coarse.
Remove it in a bowl, add olive oil, mix.
Now, assemble the Sandwich:
Cut the pocket pita bread into half, make pocket and put the cheese slice inside.
Brush the top of the pita bread with olive oil (optional)
Heat it for a few minutes in toaster oven, till the cheese starts melting.
Remove from the toaster, spread hummus, add lettuce, tomato, cucumber, avocado slices and alfafa sprouts and top it with jalapeño (optional).
Optionally, if packing for office/school tiffin, can keep the hummus spread and veggies on the side, and put it in sandwich when eating. This keeps the sandwich crisp and fresh.
Makes a very happy, healthy, cute looking sandwich for children’s school tiffin.
Open-faced Grilled Feta sandwich is a wonderful combination of feta cheese and garlic giving this grilled veggie recipe the kick that can easily be any ones favorite. Serve it along with a potato salad for a complete meal.
¼ Cup Sour Cream
3 Cloves Garlic
1 Tbsp Lemon Juice
3 Tbsp olive oil
1 zucchini, sliced horizontally into 6 pieces
½ red onion, sliced
¼ cup sliced red bell peppers
1 small yellow squash, sliced horizontally into 6 pieces
3 pieces of Multi Grain sliced bread
½ cup crumbled feta cheese
For Potato Salad
2 small red skin potatoes diced into cubes
2 small yellow potatoes diced into cubes
3 Tbsp Canola Oil
¾ tsp Dijon Mustard Sauce
1 tsp Vinegar
¼ tsp Celery Salt
½ tsp Black Pepper
In a bowl, mix the Sour cream, minced garlic, and lemon juice. Set aside in the refrigerator till we are ready to make the sandwiches
Boil the potatoes for 10 Minutes until tender. Once done, drain the potatoes
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the 1/3rd of the cream mixture on one side of the bread, and sprinkle each one with feta cheese. Place the grilled cheese side up. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill.
Layer with the vegetables. Place two pieces of Squash, then two pieces of Zucchini, 3-4 pieces of Onion rings, and 2 pieces red bell pepper.
For the potato salad dressing, whisk together the canola oil, vinegar, Mustard Sauce, celery salt, Black pepper.
Toss the potatoes with half the dressing. Let it sit for 10 minutes. Then toss the potatoes with the remaining dressing.
