Pack your child’s tiffin box with tasty snacks
Vacations are over and school days are here. It is also a time for mums to ponder over packing yummy snacks for their little ones. Here are a few snack recipes right for the tiffin box.
Potatoes - 2, big
Flour - 1 cup
Corn flour - half cup
Salt - to taste
Fine pepper powder – half
Butter - 1 tbsp
Egg - 1
Breadcrumbs - 1 cup
Steam the potatoes until very soft. Mash them until there are no lumps. Add a blob of soft butter, salt and pepper. Mix in the flour and corn flour. Form into shapes such as mini sausages or make small patties. Dip in egg or a loose corn flour paste. Pat the potato discs in breadcrumbs.
Coat well. Heat refined oil until hot to deep-fry. Lower the heat and slide in the patties. Toss lightly and scoop out once it is golden brown. Serve, with ketchup, green chutney accompanied by sweet sandwiches or a jam roll.
Bread slices - 4
paste –half tsp
Carrot, grated – half cup
Beans, stringed and
chopped – half cup
Cabbage, sliced thinly – half cup
Onion, sliced thinly – quarter cup
Pepper, salt - to taste
Turmeric powder, red chilli
powder, cumin, coriander powder - 2 pinches each
Tomato, finely sliced – half cup
Coriander leaves - 1 tbsp, minced
In one tbsp refined oil or butter or ghee, fry the ginger-garlic-green chillies. Add the onions, sauté until golden brown. Add tomatoes and sauté until mushy. Tip in the vegetables, the spice powders, seasoning. Finish with coriander leaves. Keep aside. Take a bread slice. Trim the edges. Sprinkle a few drops of water. Go over with rolling pin. Apply a layer of butter. Place a spoonful of the vegetable mixture. Enclose from side to side. Press the margins to seal well. Heat oil to 350 degrees Fahrenheit. To do so, the oil must be hot enough so that a bread cube takes 60 seconds to turn golden brown and crisp. Shallow-fry each bread case in a little oil until golden brown and crisp.
Sponge cake - 8 rounds, shaped using a round cookie-cutter
Refined flour - 1 cup
Corn flour - 2 tbsp
Water - 1 tbsp or Egg -1 (beaten)
Cornflakes, crushed lightly - 1 cup or Rusk powder- half cup
Make thin chapati discs with the flour, a pinch of salt and water. Place the sponge cake in the middle. Gathering the ends of the small disc, form into a round ball. Dip in the corn flour solution or beaten egg. Coat in a layer of lightly crushed cornflakes or Rusk powder. Deep-fry over low - medium heat until golden brown.
Keywords: snack recipes