All time snacks

Whoever warned you not to eat between meals, obviously did not try these yummy snacks

Manchurian Rolls

Ingredients
>>4 crusty bread rolls
>>1 medium cabbage, gratedu00a0u00a0u1 medium carrot, gratedu00a0u00a0u1/4 small cauliflower, gratedu00a0u00a0uSalt to taste
>>3 medium spring onions with greens, choppedu00a0u00a0
>>1/4 cup refined flour (maida)u00a0u00a0u1/4 cup cornflouru00a0u00a0u00a0uOil for deep-frying

Sauce
>>2 tbsp oil u00a0u00a0u00a0u1 inch fresh ginger, choppedu00a0u00a0
>>4-6 garlic cloves, choppedu00a0u00a0
>>2-inch celery stalk, choppedu00a0u00a0
>>3 green chillies, choppedu00a0u00a0
>>2 tbsp light soy sauceu00a0u00a0
>>1 tsp sugaru00a0u00a0u00a0
>>1/4 tsp MSG (optional)u00a0u00a0
>>Salt to taste
>>1 cup vegetable stocku00a0u00a0u00a0u00a0
>>2 tbsp cornflouru00a0u00a0u00a0
>>1 tbsp white vinegar



Mix cabbage, carrot and cauliflower in a bowl and thoroughly rub in one tsp of salt. Add spring onions, refined flour and cornflour and mix thoroughly. Shape into lemon-sized balls.
Heat oil in a wok and deep-fry vegetable balls over medium heat in small batches for three to four minutes or until golden brown. Drain on absorbent paper.u00a0
Heat two tbsp of oil in a wok or a pan and stir-fry ginger and garlic for one minute. Add celery and green chillies and stir-fry for one minute more.
Add soy sauce, sugar, MSG and salt to taste. Stir in the vegetable stock and bring to a boil.
Dissolve two tbsp of cornflour into half a cup of water and stir into the hot stock. Cook, stirring continuously, for a couple of minutes or until the sauce starts to thicken.
Add the fried vegetable balls and vinegar and mix well.u00a0u00a0
Slit open the rolls. Stuff the vegetable balls and sauce into each one. Serve immediately.

Spring Onion and Mix Flour Savoury Pancake

Ingredients
>>2 cups rice flouru00a0u00a0u00a0u00a0
>>1/4 cup wholewheat flour (atta)
>>2-3 spring onions, choppedu00a0u00a0u00a0
>>6-7 spring onion green stalks, choppedu00a0
>>3/4 tsp ginger pasteu00a0u00a0u00a0
>>2 green chillies, choppedu00a0
>>3/4 tsp cumin seedsu00a0u00a0u00a0u00a0
>>Salt to taste
>>Oil for shallow-frying
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Method
Mix together the rice flour and wholewheat flour in a bowl. Add enough water to make a smooth batter of pouring consistency. Leave to rest for half an hour.
Add the spring onions, spring onion greens, ginger paste, green chillies, cumin seeds and salt to taste and mix well.
Heat a tawa and lightly grease it. When moderately hot, wipe it clean with a cloth.
Pour one ladleful of batter on the tawa and spread it with the back of the ladle as thinly as possible into a round.
Cook for a while and flip it over. Drizzle oil around and cook on both sides till golden brown.
Serve hot with chutney or tomato ketchup.

Banana and Fig Milkshake

Ingredients
>>3 ripe bananas, peeled and choppedu00a0u00a0
>>12 dried figs (anjeer), soaked and choppedu00a0
>>3 1/2 cups chilled milku00a0
>>2 tbsp sugaru00a0
>>2 tbsp honeyu00a0u00a0
>>Crushed ice as requiredu00a0

Method
Process the banana, figs and half the milk in a blender.
Add the sugar, honey and the remaining milk and process again.
Add the ice and blend again.
Pour into individual glasses and serve immediately.

Luscious Lemon Bars

Ingredients

For the pie
>>1 3/4 cups refined flour (maida)
>>125 gms chilled butter, chopped
>>5 tbsp powdered sugar, sifted

For topping
>>1/2 cup refined flour (maida)
>>1/2 tsp baking powder
>>100 gms butter
>>1/2 cup caster sugar
>>2 eggs
>>Rind and juice of 1 large lemon
>>Icing sugar for dusting

Method
Preheat oven to 180u00b0C/ 350u00b0F. Line the base of an eight inch square shallow pan with butter paper and lightly grease the sides of the pan,
Process the flour, butter, icing sugar and four tbsp of chilled water in a food processor until the mixture comes together as a firm dough.
Press evenly into the base of the pan and spread smoothly using the back of a tablespoon.
Bake in the preheated oven for 12 to 15 minutes until lightly golden. Allow the pastry to cool in the tin.
For the topping, sift together flour and baking powder.
Cream butter and caster sugar together until smooth. Beat in eggs and mix well. Whisk in the lemon rind and juice and mix. Fold in the flour well.
Pour this mixture over the cookie base. Bake in the preheated oven for 20 to 25 minutes or until set and golden.
Leave to cool slightly. Cut into bars and dust lightly with icing sugar. Leave to cool completely before serving.

Shopping list for next week

Brownie Cheesecake
> 1 kg refined flour
> 375 gms butter
> 225 gms unsalted cheese spread
> 100 gms dark chocolate
> 100 gms walnut kernels
> 150 gms yogurt
> 10 eggs
> 1 pack baking powder
> 1 pack caster sugar
> 1 bottle vanilla essence
> 1 pack gelatin

Strawberry Fairy Cakes
> 1 packet icing sugar
> 1 bottle strawberry flavouring
> 1 bottle edible red colouring (optional)
> 1 bottle strawberry jam
> 1 pack edible silver balls
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Cheese Crispies
> 200 gms processed cheese
> 1 pack paprika
> 1 nutmeg
> 1 tetra pack cream

Mushroom Quiche
> 225 gms fresh button mushrooms
> 1 bottle olive oil