NON- VEG SNACKS : CHICKEN WHEELS

CHICKEN WHEELS

A delicious , quick & easy to make homemade baked non veg snack.  chciken wheels
INGREDIENTS:

Bread 1 packet
Sandwich masala powder ½ tsp
Capsicum finely chopped 1
Onion finely chopped 1
Mexican Chicken Salami 4 slices
4 tbsp. Cheese
Coriander leaves.
Oregano 1 tbsp
Ginger garlic paste 1/2 tsp
Tomato sauce 1 tsp
Spring onions chopped a handful
Pepper
Salt to taste

METHOD:
Add some soft butter 1 tbsp, tomato ketchup 1 tsp ,sandwich masala powder ½ tsp and some grated cheese 1tbsp in a small bowl and mix them well.

Add some finely chopped chicken salami, finely chopped onions, finely chopped capsicum , grated cheese, coriander leaves, pepper powder, dry oregano powder,1 tsp. tomato ketchup ,ginger garlic paste ,sandwich masala powder,sprong onions and salt to taste and mix all in a bowl.

For wheels:

Take some white bread slices and cut them with a round cutter.

Cut smaller rings out of the bread slices so that each bread slice can be used as a base with a ring on top.

Finely spread the butter spread on the bread slices properly.

In the centre of the ring, add the chicken filling till the level of the bread.

Bake in a pre heated oven at 180 degrees for about 5-7 minutes, until the rings are golden-brown in colour.

Serve hot.

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VEG SNACKS :PAVBHAJI BURRITOS

PAVBHAJI BURRITOSIMG-20150916-WA0008pavbhaji burritos Bundles of joy, oodles of fun. You are all the things I love, rolled into one. I am in Love with these delicious Pavbhaji Burritos.

Pav bhaji is a fast food dish from Maharashtra, India, consisting of a vegetable curry served with a soft bread roll. Pav Bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad.

A Burrito is a type of Mexican and Tex-Mex food, consisting of a wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose the filling. The flour tortilla is usually lightly grilled to soften it.

INGREDIENTS:
Ghee 2tbsp
Oil 3tbsp
Cumin seeds 1tsp
Ginger Garlic paste 2tsp
Onions 1 large finely chopped
Tomatoes 2 large finely chopped
Fresh coriander leaves finely chopped 1/2 cup
Potatoes 2 large (boiled, peeled and mashed)
Green peas boiled 1 cup
Carrot, French beans, cauliflower (boiled and mashed)½ cup(optional)
Capsicum ½ finely chopped
Red Kashmiri chili powder 1tsp
Everest Pavbhaji masala 1&1/2 tsp
Coriander powder ½ tsp
Lemon few drops
Salt to taste

METHOD:

For the Methi Rotis:

Combine 1 cup wheat flour,1/4 tsp salt,1tsp oil, dry kasuri methi leaves1tbsp,
2 pinches of turmeric powder and ½ tsp ginger & garlic paste in a small bowl and make a soft dough. Divide into 3 or 4 balls.

Heat a non stick tava, add a little butter and make a round shape like rotis and fry on pan. When bubbles appear, turn the rotis both sides till done. Keep aside.

For the Pavbhaji:

Boil the cauliflower, French beans, potatoes and carrots till they are soft.
Boil green peas separately till soft.

Heat the butter and oil in a flat tava or non-stick pan, add cumin seeds.

When cumin crackles add the finely chopped onion, tomato and coriander leaves and sauté for 2 minutes.

Add ginger-garlic paste and sauté till the raw smell disappears.

Add the chopped fresh capsicum and mix it.

Simmer the gas on low flame till the oil separates.

Add the all the boiled vegetables and mash thoroughly using a potato masher.

Place all the potatoes on the sides of the pan and create a well.

In the center of the pan, add butter 2 tbsp and add coriander powder, chili powder, pav-bhaji masala, salt and few drops of lemon and cook for 2 minutes.

Mix all the potato mix and fried masala together.

Cook stirring continuously for 3 mins.

Garnish with fresh coriander leaves.

For the Veg salad:
In a bowl mix 1 chopped onion, a pinch of chat masala and chopped fresh coriander leaves 1tsp.

For the Pavbhaji Burritos:
Place the methi roti on a plate and add the pavbhaji mix on one side of the roti.

Sprinkle veg salad on top of it.

Add a dollop of Amul butter and flip the roti into a roll.

Add a toothpick in between of the roti as desired(optional).Enjoy!!

NON- VEG SNACKS: MINI SPICY PINWHEEL CHICKEN SANDWICHES

MINI SPICY PINWHEEL CHICKEN SANDWICHES 

Festive Party Sandwiches, made like a jelly roll on specially-baked thin strips of bread. Veg Salads, Chicken, Egg, Fish, Prawns are spread on the bread and rolled up at the center and then the roll is cut into individual slices.Pinwheel sandwiches

INGREDIENTS :-

Multi-grain Slice bread 4 slices
Amul Cheese slice 4 slices
Fresh washed green lettuce leaves 4 large
Mexican Chicken Salamis 5 Pieces
Thick cream 1 tblsp
Thick curd 1 tsp
Toothpicks as required

METHOD :-

Wash Green lettuce leaves.

Mix together the cream and curd in a small bowl.

Flatten the Multi-bread slice bread on a plate with a rolling pin upwards and downwards.

Apply the cream and curd mixture all over the bread slice.

Top with a Green Lettuce, Cheese Slice and a spicy Chicken Salami.

Roll up tightly and cut into small pieces.

Secure with toothpicks.(Optional)

Enjoy!!

VEG SNACKS RECIPE: GOAN STYLE VEG GOLDEN FINGERS

VEG SNACKS RECIPE: GOAN STYLE VEG GOLDEN FINGERS

This is a crispy appetizer goan delight which is easy to prepare. Marinated fish or chicken can be added to make it a non veg roll. Treat yourself with these lip smacking crispy bread fingers.

veg golden fingers
INGREDIENTS :-
Egg 1
Boiled and mashed Potatoes 2-3
Ginger-garlic and fresh coriander paste 1 tsp
Spring Onions 2-3
Black pepper powder ½ tsp
Chopped green chilli 1
Boiled finely chopped veggies: Carrot 1, French beans 10-12, a handful of Green peas
Capsicum 1 small or ½ big
Cornflour 2tblsp
Bread crumbs as required
Salt ½ tsp
Cooking oil for deep frying

METHOD:

Wash all the veggies and keep aside.

Steam or boil finely chopped carrots, finely chopped French beans and green peas.

Mash the boiled potatoes on a plate with the back of your spoon or use a rice strainer.Add finely chopped green capsicum to the potato mixture.

In a bowl add an egg and beat it with a whisk.

Add mashed potatoes, green capsicum, ginger-garlic and fresh coriander paste, chopped spring green onions, salt ½ tsp. Whisk it nicely.

Add black pepper powder, chopped green chilli and chopped boiled veggies.
Add cornflour. Mix it well.

This mixture will be a little sticky so oil your hands well.

Shape each into a finger shape roll. Roll it in breadcrumbs and give it a nice cylindrical shape and keep aside.

Heat the cooking oil for deep frying. Be careful as the oil should be medium hot.

Fry each finger to golden brown and crisp for 3–4 minutes.

Drain on paper towels to absorb the excess oil.

Serve with tomato ketchup or coriander-mint chutney.

Enjoy warm.

NON-VEG SNACKS :TANDOORI CHICKEN PITAS

TANDOORI CHICKEN PITAS

cropped-vlcsnap-2012-09-06-21h58m14s199.png
INGREDIENTS :-

Hung curd ½ cup
Chicken boneless ¼ kg
Salt 2 pinches
Mint leaves 8
Small pita breads 4
Green lettuce 1
Whole wheat flour 1 cup
Maida 1 cup
Dried or fresh yeast 1 tsp
Water 1 1/3 cup
Sugar 1 tsp
Salt to taste

METHOD

For the PITA BREAD:

Sieve the whole wheat flour, refine flour and salt together.
In a small bowl mix the sugar, yeast and warm water. Stir well and pour this yeast mixture over the flour mixture. Knead this well to form a soft dough, using as much water as is needed. Leave this dough to rest for about 1 hour. Divide the dough into 4 balls and roll each into a oval. Grease the baking tray and lay the shaped dough onto it. Bake at 230°C for about five minutes. Keep aside. Pita bread is ready.

For the TANDOORI CHICKEN:

In a bowl mix the hung curd ½ cup, ginger-garlic paste 1 tsp, dhainya- jeera powder 1 tsp, 1 tsp chilli powder,oil 2 tsp, kasuri methi 1 tsp,1 tsp tandoori masala, ½ tsp chat masala and a 1 tsp lemon juice or vinegar.. Add the chicken and mix to coat. Cover and leave to marinate for 30 minutes.

In a bowl add 4 tblsp beaten thick yogurt, 1 tsp mint chutney and salt into a bowl. Add shredded mint leaves.

Preheat the oven and bake for 25 mins till done. Add lemon juice and leftover tandoori paste on top of chicken for added taste.

Split the pita bread. Open and fill with the lettuce leaves, tandoori chicken and minty yogurt dressing. Serve warm.

Non -Veg Snacks -Melting Chicken Hot-Buns

Non-Veg Snacks -Melting Chicken Hot-Buns

Picture 58

Ingredients:-

Chicken Sausages ¼ kgs
Onions 2
Green and Red Capsicum 1 each
Garlic -2 chopped cloves
Black pepper powder -1/2 tsp
Salt to taste
Cooking Brown Vinegar: 2tblsp
Hot dog Buns 4-6
Amul Butter
Mint leaves chutney
Mayonnaise or mustard paste
Sliced Amul cheese slices or Cheddar cheese 200 gms

Method:
Prick the chicken sausages with a knife or fork.

In a non stick pan add little oil and add the sausages .Fry them for 5-6 mins till golden brown. Keep aside.

Slice the onions, and slice the green capsicum and red capsicum in thin strips. Chop the garlic.

In the same pan, add the sliced onions. Fry till transparent. Add the chopped garlic .Stir it. Add both capsicums. Fry for 5-6 mins.

Add the salt and pepper powder and add the vinegar. Keep it low flame. The onions have to be caramelized.

Slice the cooked chicken sausages into half. Keep it on a plate.

Slice the hot dogs from top to cut a vertical slit to add the fillings like a pocket.

Apply Amul butter inside the buns.

Add the Mint leaves chutney.

Add the 3 halves of chicken sausages in the hotdog buns.

Add 1 tsp mustard or mayonnaise (optional) on the sides of the bread.

Add a generous amount of veg cooked mixture. Add little mint leaves chutney.

Fill the sliced cheese slices or grated cheddar cheese.

Grill on a closed pan with a dollop of butter and cook for 2mins till cheese slightly melts.

Drizzle with Tomato Ketchup.

Temptingly Delicious Chicken Hot-buns Ready to Serve!!