Mom's kitchen: tongue-tickling snacks

-Compiled by: Pragya Pokhrel

Vazira Poonawala, a homemaker and mother of four, has been residing in Deolali, India, after she moved from Dubai. She used to teach before and is a fantastic cook. She credits her mother to her good cooking skills. She loves to eat and travel and likes cooking new dishes at home.

Hidden Treasure

Ingredients:
4 slices bread
4-5 tbsp green chutney(readymade)
1 boiled potato peeled and sliced
4-5 tbsp tamarind chutney
Finely chopped coriander leaves
1 big cup sweet curd
Sev (Indian readymade snack)
Green chutney consists of coriander leaves, garlic, cumin, green chillies, and a piece of coconut
To make tamarind chutney: soak the tamarind, strain, add jiggery, and boil till thick.

Method:
Put green chutney between bread slices, on top of which, put the sliced potatoes. Pour the sweet curd to completely cover the bread and potatoes. Put tamarind chutney over it along with a pinch of coriander powder, chilli powder, and chaat masala. Sprinkle with coriander leaves and garnish with sev.

Semolina Corn Kababs

Ingredients:
1 cup semolina (suji)
2-3 diced onions
Finely-chopped coriander
1/4 cup boiled corn kernels
4-5 tbsp sour curd
Cooking oil
Salt

Method:
In a wok, heat the oil for frying. Mix all the ingredients together i.e., semolina, onions, coriander, corn, curd, and salt as per taste. Then fry it immediately. Serve with chutney, ketchup, or any other dip.

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