Delights for a cool evening
Here are a few recipes that will complement your daily cup of evening tea
By : priyanka praveen
Update: 2015-06-11 00:41 GMT
Hyderabad: The sudden showers and the pleasant evening weather are good excuses to indulge in some hot and mouth-watering snacks. So, this week we bring you a few recipes that will make for the perfect evening snack.
Baked Potato Wedges:
Ingredients:
3 large potatoes cut into long wedges
2 tbsp olive oil
1½ tbsp garlic powder (or 4-5 cloves of garlic, minced)
1 tsp dried thyme (or dried and crushed rosemary)
½ cup grated parmesan
Salt to season
2 tbsp chopped parsley for garnish
Method:
Toss the potato wedges in oil, garlic powder, dried thyme and salt. Place the potato wedges in a single layer on a baking tray lined with parchment paper. Place the baking tray in an oven preheated to 200°C. Bake until golden brown. Sprinkle the Parmesan cheese on the wedges. Garnish with chopped parsley and serve immediately.
Ulli Vada:
Ingredients:
2 cups onions, sliced thin
¾ cup of plain flour
2 of green chillies, minced
A few of curry leaves, torn into small pieces
½ tsp of grated ginger
A pinch of soda powder
Salt to taste
Oil for deep frying
Method
Mix the flour, salt, and soda powder. To that, add curry leaves, ginger and green chillies. Mix again until all ingredients are well incorporated. Add sliced onions and mix. Add enough water to make a thick mixture. Take care not to add too much water at this stage. Heat oil for frying and when it starts to smoke, add spoonful of batter into it.
Fry, turning occasionally until the vadas turn golden brown. Keep heat to medium low so the insides are cooked as well. Serve with thick coconut chutney or chilli sauce and tea.
Alasandala vada:
Ingredients:
2 cups of soaked black eyed peas
¼ tsp turmeric
1 ½ tbsp rice flour
1 tsp chopped ginger
½ tsp cumin
Chopped coriander, mint leaves
¼ cup of chopped onions
Fried watermelon seeds (optional)
Green chillies
Oil, Salt to taste
Method:
Wash and soak the black eyed peas for four to six hours. Drain water thoroughly. Then grind it to a semi-smooth paste and add chilli, coriander, mint leaves, ginger and salt.
Add rice flour to the mixture and mix well. Grease your palm and make patties, roll the patties in dried watermelon seeds. Heat oil and fry the vadas evenly by flipping them on both the sides. Fry on a medium flame for three to four minutes.
Bharwan paneer pakoda:
Ingredients:
20 slices of cottage cheese slices (roundels)
35 gm tomato ketchup
20 gm chili powder
10 gm roasted cumin powder
3 gm garam masala powder
10 gm chaat masala
10 gm roasted chickpea flour
15 gm ginger chopped
3 green chilies, chopped
Salt
50 gm mashed potato
50 gm ghee
3 gm royal cumin
150 gm blanched spinach (chopped)
15 gm spinach paste
For the batter
250 ml water
100 gm refined flour
5 gm carom seeds
Salt to taste
5 gm red
chilli powder
3 gm turmeric powder
Method:
Marinate cottage roundels with salt, red chilli powder, and a little ketchup. Keep them aside.
For the stuffing:
In a pan, heat ghee on low flame and add royal cumin. As it crackles , add chopped ginger and chopped green chillies and sauté for a minute. Add mashed potatoes, sauté for a while and add red chilli powder, roasted cumin powder, garam masala powder, tomato ketchup, chaat masala, chopped spinach and spinach paste. Sauté for a while and take it off the flame.
Make a batter with water, refined flour, carom seeds, red chilli powder, turmeric powder and salt. Now, take two roundels of cottage cheese and put a bit of stuffing in between. Dip these sandwiched roundels in the batter and deep fry. Sprinkle chaat masala and serve hot.