SESAME BREAD FINGERS

Sesame Bread Fingers,most favorite snacks among kids. Sesame Bread fingers is a great snack or starter and also serves as a wonderful tiffin box option for kids and finger food for toddlers.

PREPARATION TIME : 10 min.
TOTAL TIME              : 20 min.
CALORIES                 : 63

INGREDIENTS :

• 1/2 cup boiled & mashed potato
• 1-2 finely chopped green chilies 
• 2-3 garlic cloves finely chopped
• 2 slice of brown bread
• 2 tbsp sesame seeds
• 1 tsp red chilly powder
• 1/2 tsp jeera powder
• 1/2 tsp garam masala
• 1/2 tsp amchoor powder
• 1/3 cup all purpose flour
• Water 
• Oil for deep frying
• Salt to taste

METHOD : 

1. In a bowl, add boiled mashed potato, green chilly, garlic, 1/2 tsp red chilly powder, cumin powder, amchoor powder, garam masala and salt.
2. Mix everything well and keep it aside.
3. In another bowl add all-purpose flour, salt and rest of red chilly powder.
4. Add little water at a time and make a thick and smooth batter.
5. Now cut each bread length wise in four pieces.
6. Spread thick layer of potato mixture on top of  bread.
7. Gently press it so that potato mixture and bread sticks together. Do the same with all the pieces.
8. Now dip each piece in batter and sprinkle sesame seed on it.
9. Deep fry them till they become brown and crispy.
10. Serve sesame bread fingers hot with your favorite dip.

 
 

MULTIGRAIN BREAD VADA

It is very simple yet tasty recipe of vada made from multigrain bread, spices and herbs. They can also be as evening snacks along with a cup of tea. Multigrain bread vada is also healthy.

PREPARATION TIME : 10 min.
TOTAL TIME              : 25 min.
CALORIES                 : 335

INGREDIENTS :

• 5 slices of multigrain bread
• 1 medium onion finely chopped
• 1 inch ginger finely chopped
• 2-3 green chillies finely chopped
• 1/4 cup chopped coriander 
• 5-6 curry leaves
• 1/4 tsp jeera
• 1/4 cup yogurt
• 1/4 cup rice flour
• 1 tbsp sooji 
• oil for deep frying
• salt to taste

 METHOD :

1. Cut the bread into small pieces and take in a bowl.  
2. Add onion, ginger, green chillies, jeera, curry leaves, coriander, rice flour, sooji. Mix well.
3. Now add yogurt and mix well with hands and knead it like a dough.
4. Divide the dough into medium sized ball and flatten them. keep aside
5. While shaping vadas heat the oil for frying in frying pan on medium heat.
6. Once the oil is hot, drop the one vada at a time.
7. Fry the vadas till crisp and golden brown.
8. Once the vadas are fried take them out on kitchen towel so that excess oil drains out.
9. Serve hot along with a cup of tea or tomato ketchup.

PANEER AND SPINICH SWIRLS

Paneer and Spinich Swirls are elegant, sure-to-impress your kids.

PREPARATION TIME : 10 min.
TOTAL TIME              : 30 min.
CALORIES                 : 262 

INGREDIENTS :

• 4 sheets of Frozen Puff Pastry sheets.
• 1 cup finely chopped and blanched spinach
• 1/2 cup of grated Paneer
• 1 medium onion finely chopped
• 3-4 cloves of garlic chopped
• 1/2 tsp of red chili flakes
• salt to taste
• 2 tbsp of milk
• 1 tsp of oil for making filling
• Oil spray for baking the swirls

METHOD :

1. Pre Heat the Oven at 200 degrees.
2. Take out the pastry sheets from the freezer and let it soft for 40 minutes before you plan to start to make these swirls.
3. Mean while,heat oil in a pan, and once the oil is hot, add onions to it. Stir fry the onions until they are pink.Now add chopped garlic and stir fry them too.
4. Once the onions and garlic are little cooked, add spinach, salt, chili flakes and mix everything well. Let this mixture cook for 5 minutes on medium flame and then switch off the flame and allow this mixture to cool.once cooled, mix the paneer also to this mixture.
5. Take one pastry sheet and roll it longer using a rolling pin. Spread the paneer and spinach filling on the pastry sheet leaving one inch space in the ends.
6. Roll the sheet with both the ends and seal the edges using milk. Once the sheet is rolled, brush with milk all over, and cut it into 1.5 cm thick swirls. you will have 4 swirls form each sheet.
7. Grease a baking tray with little oil and place all the swirls on the baking tray. Spray some oil all over.
8. Bake the pastry sheet swirls at 200 degrees for 20 minutes. You may flip the swirls at some time in between so that they get baked on both the sides equally.
9. Once they are baked , take them out and serve hot with tomato ketchup and enjoy.

 
 

BAKED SWEET POTATO FRIES

Fries couldn't get any more delicious or easy to make than these healthy baked sweet potato fries. Sweet potatoes are a non-starchy carb, and they contain vitamin C.


PREPARATION TIME :  5 min.
TOTAL TIME              :  30 min.
CALORIES                 :  122 

INGREDIENTS :

• 2-3 large sweet potatoes, sliced into thin strips
• 1/4 cup oil
• 1 tsp garlic powder
• salt to taste
• 1 tsp black pepper powder

METHOD :

1. Preheat oven to 400 degrees.
2. Put oil and spices in small bowl and mix well.
3. Slice sweet potatoes and put on a baking sheet.
4. Pour oil over the fries and toss by hand until evenly coated.
5. Bake for 20-25 minutes or more until slightly browned and tender.
6. Serve with tomato ketchup or mayo.

 

 

SWEET CORN CHAAT

Sweet Corn Chaat is a yummy & healthy snack. It is an easy snack which you can prepare quickly or whenever you are short of time. Sweet Corn Chaat is a delectable spiced and tangy snack made with sweet corn.

PREPARATION TIME  : 10 min.
TOTAL TIME               : 15 min.
CALORIES                  : 144

INGREDIENTS :

• 1 cup boiled sweet corn kernels 
• 1 medium onion finely chopped
• 1 medium tomato finely chopped
• 1-2 green chilly finely chopped
• 1 tbsp green coriander finely chopped
• 1 tsp lime juice
• 1/2 tsp red chilly powder
• 1 tsp chaat masala
• Salt to taste
• Sev for garnishing

METHOD :

1. Take a big bowl, Add boiled sweet corn kernels with all other ingredients in the bowl and mix well.
2. Serve the sweet corn chaat immediately topped with sev and coriander leaves.

SPINACH SOUP

The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night.

PREPARATION TIME : 10 min. 
TOTAL TIME              : 20 min. 
CALORIES                 : 203

 

INGREDIENTS :

 

• Spinach puree 1 cup

• Olive oil 2-3 tablespoons

• Onion finely chopped 1 medium

• Potato boiled and peeled 1 medium

• Salt to taste

• Black pepper powder to cook

• Walnuts toasted 8-10

• Milk 1 cup

METHOD :

1. Heat oil in a non-stick pan. Add onion and sauté till light brown.

2. Dice potato. Add spinach puree to the onion in the pan and mix well. Add salt, black pepper powder and ¾ cup water. Mix well and cook for 2-3 minutes or till it comes to a boil.

3. Pour spinach mixture into a blender jar, add potato and 5-6 walnuts. Blend well.Add ½ cup milk and blend till smooth. Transfer soup into a deep non-stick pan on heat. Add remaining milk and mix. Adjust seasoning, mix and cook for 2-3 minutes.

4. Chop remaining walnuts. Pour the soup into a serving bowl, garnish with chopped walnuts and serve piping hot.

    

BROCCOLI MANCHURIAN

A simple Indo Chinese appetizer made with the healthy broccoli as it is a source of dietary fiber and vitamin C. 

PREPARATION TIME : 15 min.
TOTAL TIME               : 25 min.
CALORIES                  : 135

INGREDIENTS :

• 250 grams Broccoli 
• 1 medium onion chopped
• 1-2 green chilly chopped
• 3-4 cloves garlic finely chopped
• 1 inch ginger finely chopped
• 2 springs of spring onion chopped
• 2 tbsp red chilly paste
• 2 tbsp tomato ketchup
• 1 tbsp soy sauce
• 1 tsp black pepper powder
• 1/2 cup corn flour
• 1/2 cup maida
• Oil for deep frying
• Salt to taste
• Water as required 

METHOD: 

1. Break the whole Broccoli into medium florets.
2. Take equal proportion of maida and corn flour with salt and pepper.Add water, mix well and make a thick batter.
3. Dip the florets in the batter to coat it completely and deep fry till crisp and golden brown in medium heat oil. Drain excess oil on the paper towel.
4. Heat some oil in a non stick pan. Saute the finely chopped ginger, green chilly, garlic, onion and half of chopped spring onion.
5. Add red chilly paste, tomato sauce, soy sauce and salt to taste mix well
6. Finally toss the fried broccoli florets with the sauce. 
7. Garnish it with spring onion and serve hot.