Delicious tea-time snacks for the family

Stuffed Cheesy Mushroom Fritters

Serves: 6

Ingredients

10 fresh button mushrooms

For the filling

Crumbled cottage cheese (paneer): 2 tbsp

Grated cheese: 2 tbsp

Shredded broccoli: 4 tbsp

Onion, chopped: 1

Green chilies, chopped: 2

Garlic cloves, crushed: 4-5

Black pepper powder: a pinch

Salt to taste

Butter: 2 tbsp

For the batter

Refined flour (maida): 2 tbsp

Cornflour: 1 tbsp

Salt and pepper to taste

For the coating

Crushed sweetened, fried chickpea flour (boondi): ½ cup

Bread crumbs: 2 tbsp

Method

Remove the stalks of the mushrooms and chop them finely. Heat the butter in a non-stick pan, add onion, green chilli and garlic, and sauté for few minutes. Add broccoli, paneer, chopped mushroom stalks, salt and pepper, and sauté for another 2 minutes. Remove from heat. Add grated cheese and mix well. Stuff the mushroom caps with prepared mixture and press it lightly. Dip the stuffed mushrooms in the maida batter, coat with the mixture of crushed boondi and bread crumbs and deep fry till golden and crisp. Serve hot with green chutney and sweet chutney.

Cottage cheese, walnut and celery rolls

Serves: 4

Ingredients

Brown bread slices 4

Cottage cheese (paneer), cut into small cubes: ½ cup

Walnuts, finely chopped: ¼ cup

Celery, finely chopped: ¼ cup

Red capsicum, julienned : ¼ cup

Iceberg lettuce leaves, torn into small pieces: 2-3

Mayonnaise: 2 tbsp

Cheese spread: 2 tbsp

Salt and pepper to taste

Method

Remove the crust from the bread slices. Press the bread slices little with a rolling pin. Mix the paneer, celery, walnuts, mayonnaise, cheese spread, salt and pepper. Divide into four portions. Spread a portion of paneer mixture on each bread slice. Top with red capsicum and lettuce pieces. Roll it up tightly. Refrigerate for 10-15 minutes. Cut into pieces and serve.

Dahi ke kabab

Serves: 6

Ingredients

Oil for shallow frying

Cornflour: 2 tbsp

Breadcrumbs: 1 tbsp

For the kabab

Hung curd: 1 cup

Fresh paneer, grated: ½ cup

Potatoes, boiled & mashed: ¼ cup

Green chilies, finely chopped: 2

Ginger, grated 1”piece

Chopped coriander 2 tbsp

Cardamom powder: a pinch

Mace (javitri) powder: a pinch

Salt and pepper: to taste

Method

Mix all the ingredients for the kabab and divide the mixture into small equal portions. Shape each portion into kabab, coat with mixture of cornflour and bread crumbs and refrigerate for 20-25 minutes. Heat the oil in a frying pan and shallow fry the kababs till golden brown on both sides. Serve hot.