Tasty treats to tuck in

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.

Mini patties

Ingredients

Potatoes - 2, big

Flour - 1 cup

Corn flour - half cup

Salt - to taste

Fine pepper powder – half

tsp

Butter - 1 tbsp

Egg - 1

Breadcrumbs - 1 cup

Method

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.

Vegetable roll

Ingredients

Bread slices - 4

Ginger-garlic-green chilli

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

Method

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.

Cake treat

Ingredients

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

Method

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.