Don’t tell that you never wanted to make a quick snack for your child and family. This ten easy snacks will not cost more than just fifteen minutes for sure. And these are really kid-friendly.
Bread Paneer Roll
- 1 cup crumbled paneer
- 1 small onion, chopped fine
- ½ tsp red chilli powder
- ¼ tsp powdered cumin/jeera
- ½ tsp garam masala
- ½ tsp ginger garlic paste
- A small bunch of coriander, chopped fine
- 1 tsp tomato sauce/ketchup
- 4 slices of fresh white bread
- Butter to toast
- Salt to taste
- Place the crumbled paneer in a wide bowl.
- Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and cumin to this.
- Mix lightly with your fingertips.
- Then add the tomato sauce or ketchup and the ginger garlic paste.
- Blend again with fingertips and set aside while you prepare the bread.
- Remove the crusts from your bread. Use the regular white supermarket variety.
- Roll out each slice as thin as you can. Regular bread that’s fresh and soft should be easy to roll out
- Place about 1 tsp or so of filling on one end of the rolled out bread slice.
- Gently roll in from one end, making sure that the filling stays well within the first turn of the roll.
- Repeat with the remaining bread slices.
- Lightly toast in a skillet or pan until all sides are browned.
- Cut and serve with tomato sauce.
- 5 cups of dosa or idli batter
- 5 tsp of oil
- ¼ tsp of mustard seeds
- A generous pinch of hing (asafoetida)
- 2 tbsp of chopped onions or shallots (chinna vengayam)
- 2 tbsp of grated coconut (optional)
- 2 tbsp of chopped coriander leaves or curry leaves
- 4-5 tbsp of Indian sesame oil, for cooking
- Salt to taste
- Heat the 1.5 tsp oil and add the mustard seeds.
- When they pop, add the hing and chopped onions or shallots. Fry until light golden brown.
- Turn off heat and add the coconut.
- Let the coconut get lightly toasted in the remaining heat
- Add it to the dosa batter along with the chopped coriander leaves and salt to taste.
- Mix well and set aside. The batter shouldn’t be too runny, the consistency of batter for making idli is perfect.
- Heat the paniyaram pan and fill the each hole up to ? with oil.
- Once the oil is heated, pour enough batter into each hole to fill it. The oil will float to the top and spill over to the other holes.
- On medium-low heat, cook the paniyaram for a good 3-4 mins until the bottom is nicely browned. Regulate the heat properly otherwise the inside will not cook properly.
- Once the top of the paniyaram has risen a bit and is no longer too runny, gently flip them with a skewer. Once all are flipped over, let the other side cook for 2-3 mins.
- Once both sides are golden brown, gently remove using the skewer onto serving plates.
- 1 large Potato
- 3/4 cup Besan / Kadala Maavu / Gram Flour
- 1/2 tsp Red chilli powder
- 1/4 tsp Hing / Asafoetida
- A pinch Turmeric powder
- A pinch Baking soda / Soda powder
- Salt to taste
- Oil for frying
- Cut the potato in half and then cut further into thin discs.
- Make a thick-ish batter with water and all ingredients above except the potato. To test if the batter is right, dip a piece of potato in and see if it coats it well without dripping off
- Heat oil in a pan and when it just about starts to smoke.
- Add the potato pieces dipped in batter. To test if the oil is hot enough, drop a small amount of batter into it and see if it immediately sizzles to the top.
- Fry the bajjis in small batches in medium heat until golden brown. Remove from oil and drain on a paper towel.