Jalepeno Fritter

Ingredients for Jalepeno Fritter:

Jalepeno - 200 gms
Potato - 2 nos.
Onion - 1 big size
Garlic + Ginger + Chili Paste - 2 tbsp
Cumin Seed - 1 tsp
Turmeric Powder - 1/4 tsp
Egg - 1 nos
Corn Flower - 2 tbsp
Salt as per your taste
Oil for frying

Process for making Jalepeno Fritter:

Barbecued Sweet Potato with Tuscan Seasoning

Ingredients to cook Barbecued Sweet Potato: (For 3-4 persons)

Sweet Potato - 3
Olive Oil - 2-3 tbsp
Garlic Paste - 2 tsp
Fennel Seed - 1 tbsp
Dried Basil - 3 tbsp
Dried Rosemary - 2 tbsp
Dried Oregano - 2 tbsp
Black Salt - 2 tsp
Lemon Juice - 2-3 tbsp

#If you are using Covered Barbecue, you need big size foil paper and Baking tray. 

Process to cook Barbecued Sweet Potato:

1. Preheat the Barbecue with hood down. Medium or medium-high heat is recommended. 
2. Place foil paper on Barbecue.  
3. Wash the sweet potato. Pat-dry those potato with a paper towel. 
4. Peel them, Cut them into pieces as shown in image or as per your choice.
5. Place potato pieces on foil-lined Barbecue. Turn them occasionally. Do this step for 30 minutes. Take it out from Barbecue.
6. Take oil in a bowl. Add Garlic paste, Fennel Seeds, Dried Basil, Dried Rosemary, Dried Oregano. Mix well. 
7. Rub this mixture on potato pieces. 
8. Remove the foil, but don't throw away. Wrap the potato pieces with it. Place them on a baking tray. Place the tray on barbecue. Make sure the hood of barbecue is down. At this stage we have to indirect heat. Heat for 1 hour and turning occasionally. 
9. Remove the tray from Barbecue. Set it aside for 10 minutes for cooling down. 
10. Remove foil. Place the potato pieces on a serving plat. Spread lemon juice on top. You can spread little Black salt on top. 

Serve hot with sauce of your choice. 

#If you want to cook it in gas Oven, you need big size sauce pan, foil paper and Aluminium tray or plate. 

KFC Style Chicken Nuggets

Ingredients to cook KFC Style Chicken Nuggets:

Chicken - 4 big size pieces (I took leg pieces)

Refined Flour - 1 cup

Baking Soda - 3-4 pinch

Pasta Seasoning - 1 tsp (If you don't have Pasta Seasoning paste, you can make an alternative paste at home. The process is mentioned below.*)

Egg - 1 

Milk - 5-7 tbsp

Corn Flakes - 1 tbsp (Make dust of it.)

Black Pepper Powder - 1 tbsp or more if you want spicy pieces

Tomato Soup Powder - 2 tbsp (This is the main ingredient.)

White Salt & Black Salt  as per your taste

White Oil to fry

*Ingredients for substitute (that can be used in stead of Pasta Seasoning)

Garlic + Onion paste - 1 tsp

Mint Paste - 1 tsp

Dried Parsley - 1 tsp (Optional)

Black Pepper - 1 tsp

Salt - 1 tsp

Process to cook KFC Style Chicken Nuggets

1.  Wash the chicken pieces well and keep aside for pat dry. It would take 30 minutes. 
2. Break egg in a bowl. Beat well. Add milk and mix well. This mixture will be used as batter. 
3. Take another bowl for mixing other ingredients. 
4. Now you have to take Refined Flour, Baking Soda, Tomato Soup Powder, Pasta Seasoning, Black Pepper Powder, Corn Flakes Powder and Salt. Mix well with a spoon. 

[If you don't have Pasta Seasoning, then mix the substitute ingredients (mentioned above) very well. Apply it on Chicken pieces. ]

5. Dip one chicken piece in egg batter. Then place it in Refined Flour Mixture. Make sure that the whole chicken piece is well coated with the mixture. 
6. Coat all the chicken pieces with mixture this way. And keep them in a flat-bottom pot. 
7. Heat enough oil in a deep-bottom frying p.an. Make sure the oil is very hot. 
8. Now reduce the heat. Place chicken pieces once at a time on the hot oil. Fry from both sides. 
9. After frying, take it out of the oil and place it on a absorbent paper lined plate to drain the extra oil. 

Chicken Nuggets are ready.  You can serve them with Tomato Sauce. 

Nimak Para - Bengali Snack

What I used:
Refined flour - 150 gram
Ghee or clarified butter to make the dough
Carom Seeds
White oil for frying
Water
Salt

How I cooked:
1. Take flour in a bowl and add carom seeds, butter, salt and water and mix well.
2. Make the dough from the flour. Make small balls from the dough.
3. Drizzle few drop of oil on a flat surface which is specially used for rolling. Roll all the balls by a rolling pin. 4. Roll one ball into round circle. Them fold it from one end. Roll it once again to reduce its thickness. Now it is looking like a half circle. Fold it from one end and roll it again.
5. One triangles of Nimak Para is ready to fried. Make other Triangles following the same process. Make a few pricks on the surface of all Nimak para and set them aside.
6. Heat white oil in a frying pan. Once the oil is hot, reduce the heat. Add those triangles to the oil.
7. Fry them from the both sides until they become golden brown in colour.
8. Drizzle some Amchur Powder from the top.
9. Serve it with tea.
10. You can store it for longer time.

Mango Chutney on Crackers

Ingredients I used: ( For 8 crackers)

1 cup of chopped and peeled mangoes
1.5 cup of finely chopped yellow bell pepper ( substitute : red or green bell pepper)
1 cup water
1 tbsp of brown sugar
1 tsp of vinegar(substitute : lemon juice)
1/2 tsp of grated ginger
1/2 tsp pf minced garlic
2 crushed red pepper
Whipped cream cheese
8 Cream Cracker Biscuit

Method I followed:

1. Take chopped mangoes, chopped bell pepper, ginger, garlic, brown sugar and crushed red pepper in a sauce pan and add vinegar and water (everything except cheese and crackers). Combine them well.
2. Place it on the oven. Let it be cooked for 10 minutes and keep stirring frequently. 
3. Reduce the heat and let it be cooked uncovered. 
4. Remove from the hear and set aside for cooling down for approx. 20 minutes.
5. Mango chutney is ready. Set it inside the refrigerator. 
6. Take it out of the refrigerator the moment you are going to serve.
7. Place cheese on the crackers, then place mango chutney on the top of cheese (as shown on the image). 

For other snack recipes click here. 

Poha Cutlet

Ingredients:

1 cup of soaked Rice flakes (Poha or ChNire) 

2 potatoes (boiled)

2 tbsp of gram flour 

1 medium chopped onion

1 chopped green chilis

1 tbsp chopped coriander leaves

1.5 tsp of turmeric powder, cumin powder

2 tbsp of Semolina for dredging the cutlets

Salt and sugar as per taste

White oil for frying (you can use mustard oil)

Method: 

1. Drain water from the soaked rice flakes once it becomes soft.

2. Mash the boiled potato with rice flakes.

3. Add gram flour and all other ingredients (except semolina) to mashed rice flakes and potatoes. And knead it into dough.

***N.B. -- DON'T use water while making dough.  

4. Now you have to make small balls to form cutlet. Take little oil in your palm while kneading, Otherwise dough may stick to your palm.  Start making balls and flatten them to form cutlet. 

5. Take semolina in a flat plate and dredge each cutlet in it. Keep those dredged cutlets aside.

6. Heat oil in a deep bottom skillet. Reduce the heat once the oil is hot. Place dredged cutlets into the oil and shallow-fry them from both sides. 

7. You can place 2/3 cutlets into the oil at a time. Once you are done, switch off the oven and keep those fried cutlets aside for cooling down. 

8. Serve hot poha cutlets with tomato sauce. 

For other snacks recipes click here. 

Spicy Cashew

Ingredients: 

1 ½ cup of cashew nuts
1 ½ tbsp of white oil
1 tsp of roasted cumin seeds (Make powder of it)
Black salt
Black pepper
Red pepper
Mango powder (optional)
 
Method: 

1. Heat white oil in a deep bottom frying pan like skillet.
2. Roast the cashew nuts in white oil on low medium flame. You need to stir it continuously to make it golden brown color. Stir for 5-7 minutes.
3. Take it out from the bowl and let it cool down for few minutes. Don’t wait for much time, because if it is at room temperature, spices will not coast the nuts.
4. Take all the spices in a bowl and mix it well.
5. Sprinkle the mixed spices over the cashew. Make sure that spices coats every nuts evenly. Wait till it cools off to the room temperature.
6. Now keep it in an air-tight container. It can be stored in the container for 2-3 months.  


For other snacks recipes click here.   

Fish Stuffed Spinach Cutlet

Ingredients:

16 spinach leaves

3 Fried pieces of Rohu fish

1 tbsp of garlic-ginger paste

Half pc of finely chopped onion

1 tbsp of chopped coriander leaves

1 tsp of chopped green chillies

1 pc of eggs

3 tbsp of corn flour

4/5 spoons of semolina

Salt to taste

Oil for frying (white oil or mustard oil as per your choice)

Method:

1. Remove the bones from the pieces of fishes.

2. Add ginger-garlic paste, chopped onion, chillies, coriander leaves, salt to it and mash it well in hand.

3. Heat water in a pan and add a pinch of salt to the water.

4. Put spinach leaves one by one. Keep those leaves in water for few minutes.

5. Keep those leaves out of the water.

6. Beat egg finely and add corn flour to make batter.

7. Heat oil in frying pan.

8. Dip one leaf in the batter and then put some amount of mashed fish into the leaf.

9. Cover it with one more leaf.

10. Now dip it in batter once again.

11. Put it in frying pan to fry till little brown. Make sure that you are not deep-frying it.

12. Repeat above steps 8 – 11 till you get 8 fried cutlets.

13. Now put those cutlets in batter once again.

14. Roll them in semolina and deep-fry till it gets brown.

15. Serve with tomato sauce or mustard sauce. 

For other snacks recipes click here.