3 Best and Easy Snacks To Cook

1. Bean and Cheese Burgers

by Tarla Dalal

Ingredients

For the tikkis
1/3 cup cooked broken wheat (dalia)
2 tbsp finely chopped carrots
2 tbsp finely chopped french beans
2 tbsp boiled sweet corn kernels (makai ke dane)
2 medium sized potatoes, boiled and mashed
1 slice of whole wheat bread
1/2 tsp finely chopped green chillies
1/4 tsp freshly ground black pepper (kalimirch) powder
1 tbsp chopped coriander (dhania)
1 tsp oil for cooking
 Salt to taste

Other ingredients
6 brown bread buns
2 tbsp tomato ketchup
12 lettuce leaves
2 medium sized onions, sliced
2 green cucumbers, sliced
2 tomatoes, sliced
Salt to taste
6 cheese slices

Method

For the tikkis
Combine all the ingredients together in a bowl and mix well.

1.    Divide the mixture into 6 equal portions and shape each portion into an even sized round and flatten the rounds to make tikkis.

2.    Heat a non-stick pan and cook each tikki using ½ tsp oil until both sides are golden brown in colour. Keep aside.

How to serve
Cut each burger bun horizontally into two and toast them lightly in an oven or on a tava (griddle).

On the lower half of each bun spread 1 tsp of the tomato ketchup and place 2 lettuce leaves over it.

Place a few onion slices, cucumber slices, tomato slices and sprinkle a little salt over it.

Finally place 1 slice of cheese and 1 tikki cover with the remaining half of the bun and press it lightly.

Repeat with the remaining ingredients to make 5 more burgers

2. Aloo Kurkure

by Tarla Dalal

Ingredients

1 cup boiled and mashed potatoes
1/2 cup mint leaves (phudina)
2 to 3 green chillies, finely chopped
1 tsp lemon juice
1/2 tsp roasted cumin seeds (jeera) powder
Salt to taste

For the covering 
3 tbsp plain flour (maida)
1/3 cup beaten rice (poha)

Other ingredients
Oil for deep-frying

For serving 
Sweet Chutney

Method

Combine the potatoes, mint , green chillies, lemon juice, cumin seed powder and salt and mix well.

Divide the mixture into 20 equal portions.

Shape into even sized rounds. Keep aside.

Combine the flour with a little water to make a thin paste. Keep aside.

Grind the poha to a coarse powder in a blender. Keep aside.

Dip each potato round in the flour paste and then roll in the powdered poha and coat evenly.

Deep fry the potato rounds in hot oil till golden brown.

Drain on absorbent paper. Serve it hot with sweet chutney. 

3. Appam

by Tarla Dalal

Ingredients

1 1/2 cups raw rice (chawal)
1 coconut
2 tsp sugar
1/3 cup Steamed Rice
1/2 tsp dry yeast
Ghee or oil for frying
Salt to taste

Method

1.    Wash and soak the rice for 6 hours. Drain.

2.    Grate the coconut, add 2 cups of water and take out coconut milk. Strain.

3.    Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.

4.    Mix the yeast with a little warm water, add to the rice paste and mix very well. The batter should be dropping consistency.

5.    Cover and keep for 2 to 3 hours.

6.    Pour 1 big spoon of the batter into a deeper non-stick tava. Slowly rotate the batter on the tava so that a thin layer forms on the side and the middle remains thick.

7.    Cover and cook for 1 minute. The middle part will be fluffy. The sides will be thin and crisp.

8.    Repeat for the remaining batter.

9.    Serve hot with coconut stew and coconut chutney.