Recipes

SNACKS
TIME TO SNACK!

Here is a varied selection of snacks that will appeal to the fussiest eaters. Filling and delicious, these are dishes that may take a little time and preparation, but the sheer variety of flavours is sure to delight your entire household.

ALOO KI TIKKI
Pan fried small potato cakes (tikki), served with chutney or pickle.

Ingredients:
3-4 large Potatoes
3 Green chillies, chopped
A few sprigs Fresh coriander leaves, chopped
1/2 tablespoon salt
A pinch Asafoetida(Hing)
1/2 tablespoon Red chilli powder
3 tablespoons of Frymax Refined Vegetable oil to fry

Method:
1. Wash, boil potatoes, peel and mash while still warm
2. Add green chillies, coriander leaves, salt, asafoetida and red chilli powder to the mashed potatoes and mix well. Divide into ten to twelve portions
3. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with Frymax Refined Vegetable oil till golden. Drain onto an absorbent paper
4. Serve with green chutney or lemon pickle

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ALOO CHAAT DILLI STYLE
Crisp fried potatoes tossed with spicy masala

Ingredients:
3 large Potatoes, cubed1/2 inch
3 teaspoons Lemon juice
Salt to taste
1 inch piece Ginger, cut into thin strips
150gms Frylite pure Kachi Ghani Mustard oil
1 large Onion , chopped
1/2 teaspoon Chaat masala
1/2 teaspoon Red chilli powder
1/4 teaspoon Cumin powder (Jeera)
2 Green chillies, chopped
3 tablespoons Fresh coriander leaves, chopped

Method:
1. Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use
2. Heat sufficient Frylite pure Kachi Ghani Mustard oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper
3. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well
4. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately

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ALOO FISH FRY
(Crumb fried vegetable tikkis in the shape of fish)


Preparation Time: 15-20 minutes
Cooking Time: 10 minutes

Ingredients:
4 large potatoes, boiled and mashed
1 tablespoon Frymax Refined Vegetable oil + to shallow fry
1 medium Onion, chopped
Button mushrooms, chopped 2 medium
1/2 medium Carrot chopped
Salt to taste
Black peppercorns, crushed to taste
2 tablespoons fresh coriander leaves, chopped
2 teaspoons Arrowroot or cornflour
2 tablespoons Cheddar cheese, grated
2 Eggs
Bread crumbs 1 cup

Method:
1. Heat Frymax Refined Vegetable oil in a pan, add onion and sauté for ten to fifteen seconds
2. Add mushrooms and stir-fry on high heat for ten to fifteen seconds. Add chopped carrot and stir-fry. Add salt and stir for a while till all the liquid evaporates
3. Transfer into a large bowl and cool a little
4. Add boiled and mashed potatoes, little salt and crushed peppercorns. Add chopped coriander leaves and mix well. Add cornflour or arrowroot powder and mix well. Make even sized balls
5. Make small balls of grated cheese for stuffing. Take the mashed potato ball and stuff with cheese balls and roll. Flatten slightly to make tikkis. Shape the tikkis like fish
6. Beat eggs, dip the aloo fish in beaten egg and coat with bread crumbs
7. Heat oil in a pan and shallow fry the fish till golden brown in colour 8. Remove and place on an absorbent paper and serve hot with a sauce of your choice

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BATATA VADA
Turmeric and garlic flavoured potato dumplings dipped in gram flour batter and deep fried.

Ingredients:
4-6 medium Potatoes
4 Green chillies
8-10 cloves Garlic
1/4 cup fresh coriander leaves, chopped
1/2 teaspoon Salt
1/2 teaspoon turmeric powder
3 tablespoons to deep fry Frymax Refined Vegetable oil
1/2 teaspoon mustard seeds
5-6 curry leaves
a pinch asafoetida (Hing)
1 tablespoon Lemon juice
1 1/4 cups Gram flour (besan)
A pinch Soda bicarbonate
1/2 teaspoon Red chilli powder

Method:
1. Boil, cool, peel and roughly mash the potatoes. Grind green chillies and garlic together in a mixer and make a paste
2. In a bowl mix mashed potatoes, garlic-green chillies paste, coriander leaves, quarter teaspoon of turmeric powder and salt. Heat two tablespoons of Frymax Refined Vegetable oil in pan, add mustard seeds, when they crackle, add curry leaves, asafoetida. Remove from heat and add to the potato mixture. Add lemon juice and mix well
3. Make equal sized balls of the above mixture. Keep aside. Take besan in a bowl, add soda bi-carbonate, remaining turmeric powder, red chilli powder, Salt, one tablespoon of hot Frymax Refined Vegetable oil and enough water and whisk to make a batter of coating consistency
4. Cover and rest the batter for fifteen minutes. Heat sufficient Frymax Refined Vegetable oil in a kadai
5. Dip the potato mixture ball in the batter and deep fry till golden. Drain and place them on an absorbent paper
6. Serve hot with coconut chutney or spicy garlic chutney

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BHEL PURI
Puffed Pride Basmati Rice  rice mixed with sev, crisp puris, roasted peanuts etc. and spiced with a green chutney, tamarind chutney and garlic chutney.

Ingredients:
2 cups Pride Basmati Rice
1/2 cup Sev
1/4 cup Roasted masala chana dal
1/4 cup Roasted peanuts
8 Puris crisp
1 medium Onion
2 medium Potatoes
2-3 Green chillies
Salt to taste
1/4 cup Green chutney
1/2 cup Tamarind chutney
2 tablespoons Garlic and red chilli chutney
1 teaspoon Lemon juice
¼ Fresh coriander leaves bunch

Method:
1. Peel onion and chop finely. Clean coriander leaves, wash well and then chop finely
2. Boil potatoes, peel and cut into bite sized pieces. Wash, remove stem and finely chop green chillies
3. Combine Pride Basmati Rice , onion, roasted chana dal, peanuts, potatoes, green chillies, half of the sev and toss well
4. Add four crushed puris and mix. Add salt to taste
5. Add the three chutneys as per your taste and mix well
6. Add lemon juice and mix
7. Garnish with chopped coriander leaves and the remaining sev
8. Serve immediately with remaining puris

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BOMBAY PAVBHAJI
Most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with butter fried pav.

Ingredients:
4 medium Potatoes, boiled and mashed
4 medium Tomatoes, chopped
2 medium Onions, chopped
1 medium Green capsicum, chopped deseeded
1/4 small Cauliflower, grated
1/4 cup Green peas, shelled
1 inch piece Ginger, chopped
8-10 cloves Garlic
3 tablespoons Frymax Refined Vegetable oil
3-4 Green chillies, chopped
1 1/2 tablespoons Pav bhaji masala
Salt to taste
8 Pav
1/4 cup Fresh coriander leaves, chopped
2 Lemons, cut into wedges

Method:
1. Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste
2. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute
3. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. 4. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed
5. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously
6. Heat half of the oil in a thick-bottomed pan or a tawa. Slice pav horizontally into two and  half a minute, pressing two or three times or till pav is crisp and light brown
7. Garnish the bhaji with chopped coriander leaves and serve hot with pav accompanied with remaining chopped onion and lemon wedges

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CHATPATA CHEWDA
A popular anytime snack made with pressed rice, tempered and tossed with nuts and spices.

Ingredients:
250 grams Nylon poha
2 tablespoons Frymax Refined Vegetable oil
1 teaspoon Mustard seeds
4-5 cloves Garlic, chopped
15-20 Curry leaves
4-5 Whole dry red chillies, broken
2 tablespoons Sesame seeds (til)
1/2 cup Peanuts
2 tablespoons Roasted chana dal (dalia)
1/4 cup Dry coconut (khopra), sliced thinly
1/2 teaspoon Red chilli powder
1 teaspoon Turmeric powder
Salt to taste
1 tablespoon Powdered sugar
1 teaspoon Cumin seeds (Jeera)
1/2 teaspoon Coriander seeds
3-4 Cloves
2 inch piece Cinnamon (Dalchini)

Method:
1.Dry roast the poha in a kadai over a medium heat until crisp
2. Roast cumin seeds, coriander seeds, cloves and cinnamon
3. Grind in to a fine powder Heat Frymax Refined Vegetable oil in a kadai, add mustard seeds, when they crackle, add garlic, curry leaves, dry red chillies, sesame seeds, peanuts, roasted chana dal, dry coconut, red chilli powder, turmeric and salt. Sauté for two to three minutes over a reduced heat
4. Add poha and mix gently so that poha does not break
5. Sprinkle the powdered masala and powdered sugar. Mix well and check seasoning 6. Take off the heat and leave aside to cool. Put in to airtight jar. This chewda can be preserved for a long time

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CHATPATI PANI PURI
Crisp little puris, stuffed with potato or boondi or sprouted moong and dipped in a tangy solution of raw mango pulp and mint chutney

Ingredients:
Puris meant for pani puri as required
Raw mangoes 1-2 medium
Salt to taste
3 teaspoons Roasted cumin powder (Bhuna Jeera)
2 large Lemons juice
1 cup Fresh mint leaves
1/4 cup Fresh coriander leaves
3-4 Green chillies
1 cup Moong sprouts
A pinch Turmeric powder
Salt to taste
1 teaspoon Red chilli powder
100 grams Boondi
2 medium Potatoes, boiled, peeled and chopped
1 teaspoon Chaat masala
1 teaspoon Roasted cumin powder

Method:
1. Boil raw mangoes in one and a half cups of water till tender
2. Peel them and extract mango pulp
3. Mix together mango pulp, ground mint-coriander-chilli paste, salt, roasted cumin powder and lemon juice. Add five cups of water and mix well. For meetha pani add sweet tamarind chutney as per taste and mix
4. Chill in the refrigerator till use. You can use a variety of fillings to fill the puris like sprouted moong or boondis mixed with potatoes etc
5.To make the sprouted moong filling, blanch moong sprouts (you can also use mixed sprouts) with a pinch of turmeric powder and salt. Drain thoroughly and add red chilli powder and mix. For the boondi-potato filling, soak boondi in water for five minutes. Drain and squeeze lightly to remove excess water
6. Mix it with cubes of boiled potatoes and season it with salt, chaat masala, red chilli powder and cumin powder
7.Fill each puri with a little sprouted moong or boondi-potato mixture, then fill it up with the flavoured water and relish the pani puri

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CHICKEN FINGERS
Strips of chicken breasts marinated, rolled in cornflakes and deep fried to golden perfection

Ingredients:
4 Chicken breasts, boneless
Salt to taste
Black pepper powder to taste
2 tablespoons Honey
1 tablespoon Soy sauce
1 tablespoon Vinegar
1 Egg beaten
2 tablespoons Tomato ketchup
1 teaspoon Cornflour/ corn starch
1/2 cup Corn flakes
150grms Frymax Refined Vegetable Oil( to deep fry)

Method:
1 Cut the chicken breasts into 2”x ½” strips. In a bowl take the chicken fingers and add salt, black pepper powder, honey, soy sauce and vinegar and mix well. Mix egg well with the chicken. Add tomato ketchup. Add flour and cornflour and mix. Let it stand for ten to fifteen minutes
2. Crush the cornflakes and roll the chicken fingers in it till they are well coated
3. Heat Frymax Refined Vegetable oil in a kadai and deep fry the chicken fingers till golden. Serve hot

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KORAISHUTIR KOCHURI (Kachori)
Bengal's winter breakfast or snack favourite- kachori stuffed with a filling of spicy green peas.

Ingredients:
1 cup Refined flour (maida)
Salt to taste
4 tablespoons Frymax Refined Vegetable oil
200gms Frymax Refined Vegetable Oil (to deep fry)
For Filling:
2 teaspoons Aniseeds (saunf)
1/4 teaspoon Asafoetida(Hing)
1 cup Green peas, shelled, coarsely ground
1 inch piece Ginger, chopped
3-4 Green chillies, chopped

Method:
1. Sift flour with salt. Add two tablespoons of melted Frymax Refined Vegetable oil and knead to a soft dough using water as required
2. Heat the remaining ghee in a kadai. Add fennel seeds, asafoetida, green chillies and ginger and sauté lightly. Add green peas and salt and mix. Continue to sauté till almost dry
3. Transfer into a plate and set aside to cool. Divide the dough into eight equal portions. Spread each portion into a small puri with your fingers. Place some stuffing in the centre and bring in the edges together and press to enclose the stuffing well. Roll into slightly thick puris
4. Heat sufficient Frymax Refined Vegetable oil in a kadai and deep fry till light brown. Drain and place on an absorbent paper and serve hot with cholar dal

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CORN BHEL
Corn mixed in bhel as a fusion brings out a different tatte

Cooking Time: 10 minutes

Ingredients:
1 cup Corn niblets
1 large Onion , chopped
1 large Tomato, chopped
2 medium Potatoes, boiled,
1 teaspoon Chaat masala
3-4 Green chillies, chopped
2 tablespoons Green chutney
1/4 medium Fresh coriander leaves, choppedbunch
2 tablespoons Sweet tamarind chutney
11/2 teaspoons
 Salt to taste
Sev for garnish

Method:
1. Boil corn niblets. Drain and remove excess water
2. This bhel can be made with hot or cold corn nibletsIn bowl, mix corn niblets, onion, tomato, potatoes, chaat masala, green chillies, green chutney, tamarind chutney, coriander leaves well
3. Add lemon juice, Salt and mix. Divide into individual servings, sprinkle sev and serve immediately with garlic chutney

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EASY MUTTON PEPPERONI ROLLS
A tube of crescent rolls cuts the prep time--just roll the dough with mutton pepperoni and mozzarella cheese, then bake.

Ingredients:
1 pkg crescent roll
2 tbsp garlic powder
2 cups finely shredded mozzarella cheese
1 pkg pepperoni (mutton)

Method:
1.Preheat oven to 350 degrees
2.On a cutting board, unroll crescent rolls, leaving in rectangular shape
3.Sprinkle with garlic powder, mozzarella cheese and place 5 pieces pepperoni on each triangle
4.Cut on perforated lines and roll into individual crescent rolls
5.Place on baking sheet sprayed with nonstick spray
6.Bake for 20 minutes
7.Remove from baking sheet onto cutting board
8.Cut each triangle into thirds, and serve

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ITALIAN TIRAMISU (Dessert)

Ingredients:
1 10 ounce mini-semisweet chocolate chips
2 to 3 Tsp. cinnamon
2 cups whipping cream (cream that has enough butterfat to be whipped)
1 (8 ounce) packaged cream cheese, softened
3/4 cup powdered sugar
1/4 cup chocolate syrup
1 12 ounce package Vanilla wafers
1 cup strong brewed coffee

Method:
1.Process chocolate chips and cinnamon in a food processor until finely chopped. Set aside
2.Beat whipping cream at high speed with an electric mixer just until stiff peaks form. Set aside
3.Beat cream cheese, powdered sugar, and chocolate syrup at medium speed with an electric mixer until creamy
4.Fold in whipped cream
5Dip each vanilla wafer quickly into coffee
6.Layer 1/3 of the wafers in the bottom of a large glass serving dish (such as a trifle bowl).
7.Spoon 1/3 of the whipped cream mixture over wafers; sprinkle with 1/3 of the chopped chocolate-cinnamon mixture
8.Repeat layers twice
9.Cover and chill at least 2 hours and serve nice and cold

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TRADITIONAL ITALIAN PIZZA (Neapolitan Style)

Ingredients:
500g Bread Mix (Mixed Grain)
3 tablespoons Frymax Refined Vegetable oil
1 clove garlic, finely chopped or crushed
1 can chopped tomatoes
Salt & freshly ground black pepper
2 teaspoons oregano

Method:
1. Preheat oven to 220C
2. Prepare the bread mix, as per packet instructions
3. Heat the Frylite pure Kachi Ghani Mustard oil in a saucepan
4. Add the crushed garlic and fry gently for just a few seconds (do not overcook or it can become bitter)
5. Add the can of chopped tomatoes, reserving some of the liquid
6. Cover & simmer for 15-20 minutes
7. If you make this topping ahead of time, the flavors get even better
8. Grease a baking tray with theFrylite pure Kachi Ghani Mustard oil
9. Spread out the prepared dough, right to the edges of the tray
10. Spoon out the tomato mix over the dough, as close to the edges as you can
11. Sprinkle with the oregano and drizzle with the remaining the Frylite pure Kachi Ghani Mustard oil
12. Bake in hot oven for 10-15 minutes
13. Serve hot

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ITALIAN SAUSAGE STROMBOLI

Italian sausage, coriander cheese and cooked spinach are wrapped in a bread dough with Italian seasoning, then baked.

Ingredients:
For Dough:
1 cup water (plus more if needed)
1 tsp sugar
1 Tablespoon Frylite pure Kachi Ghani Mustard oil
1 tsp salt
2 cups all-purpose flour
1 cup bread flour
1 1/2 tsp Italian seasoning
2 1/4 teaspoons active dry yeast (1 pkg.)
For Stromboli Filling:
1/4 cups shredded coriander cheese
1/4 cups Italian sausage, cooked and drained
1/4 cups chopped fresh spinach, wilted over heat
Chopped coriander and 1 beaten egg yolk for top of bread
Shredded basil cheese
Marinara sauce for dipping

Method:
For the Stromboli Dough:
1.Add the ingredients listed in the order given to your bread machine and set on the dough cycle
2.Watch the dough as the cycle starts and add a little more liquid or flour, if needed. The dough should be fairly loose and pliable
3. When the dough cycle is complete, put the dough in the fridge for at least 2 hours or up to 2 days. You'll be using the dough cold
For Stromboli Dilling:
1. Preheat the oven to 450. To assemble the stromboli, cut the cold dough into thirds
2. Roll one portion of dough into a 1/4-inch-thick rectangle, 9x12", on an un-floured surface
3. Dust your rolling pin with flour but not the work surface
4. Leave 1 inch without filling on one side, 2 inches on the other side
5. Sprinkle heaping 1/3 cup cheese evenly over the dough
6. Follow with 1/3 of the cooked sausage and 1/3 of the cooked spinach
7. Begin rolling the dough over the fillings, tucking them in as you go
8. Pinch the dough to seal the seam
9.Place seam side down on a baking sheet covered with parchment paper
10. Brush with egg
11.Make a few shallow vents with a sharp knife
12. Sprinkle with herbs
13.Repeat with other dough
14. Bake in a hot oven 10-12 minutes
15. Sprinkle with additional cheese
16. Return to oven 4 to 6 more minutes until golden brown
17. Let it cool slightly and cut on bias with a serrated knife, OR let it cool completely, cut and serve at room temperature
18. Serve with dipping sauce