Online edition of India's National Newspaper
Sunday, Jan 27, 2002

About Us
Contact Us
Magazine Published on Sundays

Features: Magazine | Literary Review | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Folio |


Quick bites


ENDLESS hours of cooking can stress a busy housewife. The recipes are not only filling, but also very easy to prepare. Just one of the dishes with a bowl of soup and a little salad should prove to be a substantial meal.

Katti roll (Makes 12)


Maida 2 cups Cream 4 tbsps
Sugar 2 tsp
Salt tsp
Baking powder tsp


Mix all the ingredients into a firm dough, adding a little water if required. Make medium sized balls and roll each out into thin chappatis. Roast both sides on a hot, dry tawa, for a minute. Remove.

Ingredients for the filling:

Cooked and mashed potatoes 1 cup Mashed paneer 1 cup Chopped and cooked French beans 1 cup Chopped and cooked carrots 1 cup Onion 1 Oil or ghee 2 tbsps Cream 2 tbsps Ground ginger, garlic, ginger paste 1 tbsp Kasooti methi 1 tbsp Tomato sauce 1 tbsp

Maida or cornflour 1 tbsp

Salt 1 tsps

Chilli powder tsp

Garam masala powder tsp


Heat the oil or ghee, in a pan and add the chopped onion and fry till golden. Add the ginger, garlic and green chilli paste, and fry till the raw smell of garlic disappears. Add the corn flour or maida, kasooti methi, masala powder, chilli powder and salt. Fry a bit. Add the paneer, potato, beans, carrot, cream and tomato sauce and fry till the mixture is dry and oil seeps out. Keep aside till it cools.

Next take a chappati, place a little filling in a corner and roll it like a mattress. Seal the edge with a little maida paste. Keep this katti roll aside. Make the other katti rolls this way. When required shallow fry on a hot tawa, till golden in colouron both sides with a little ghee, butter or oil. Serve hot with any chutney or sauce.

* * *

Pav Baji (Serves 6 or 8)


Ripe tomatoes 10
Cooked and mashed potatoes 2
Onion 2
Carrot 2
Capsicum 1
Ghee 5 tbsps
Tomato sauce 2 tbsps
Ginger-garlic-green chilli
paste 1 tbsp
Salt 1 tsps
Sugar 1 tsp
Cumin seeds 1 tsp
Chilli powder 1 tsp
Garam masala powder tsp


Peel and chop the tomatoes. Chop the onions and capsicum finely and grate the carrots. Heat two tablespoons of ghee in a pan, odd the onion and capsicum and fry till light gold. Add the ginger, garlic and chilli paste and fry till the raw smell of garlic disappears. Add the tomatoes and carrots and cover. Cook till the tomatoes and carrots are soft. Add the mashed potatoes, a little water and cook till the gravy is thick.

In another pan, heat the remaining ghee and add the cumin seeds. When it splutters, add the chilli, masala powder, sugar and salt. Fry a bit, add the tomato sauce and fry again.

Pour in cup of water and simmer till a little thick. Pour into the tomato-carrot gravy. Simmer for a few minutes and serve hot with hot buttered pavs, chopped raw onion, green chillies and lime slices.

(Note: To peel tomatoes, make a cross on the top of a tomato and pour hot water. Cover and keep aside for five minutes. The tomatoes can be easily peeled after that.)

* * *

Vegetable hot dog (Serves 6-8)


Hot dog rolls (long rolls) 8
Beetroot cutlet 8
Vegetarian mayonnaise 1 cup
Salad leaves-lettuce 8
Beetroot cutlet


Cooked and mashed potatoes 3 cups Grated beetroot 1 cup
Oil 2 tbsps
Groundnut (peanut) 2 tbsps (crushed slightly)
Sonf 1 tsp
Salt 1 tsp
Chilli powder tsp
Garam masala powder tsp
Green chillies 2
Onion 2
Ginger 1 inch
Coriander leaves bunch

Grate the beetroot. Chop all the vegetables. Heat the oil in a pan and add the sonf. When it splutters, add all the chopped ingredients and fry well. Put in the potatoes, beetroot, salt, the powders, groundnut and coriander leaves. Stir well till dry and let it cool. Shape the cutlet according to the rolls. Roll in breadcrumbs, shallow fry with oil or ghee on a hot tawa till golden. Remove and keep aside. (Two tablespoons of maida can be added to the mixture before making cutlets so that they do not break while frying.)



Thick fresh curds 2 cups
Thick fresh cream 1 cup
Grated cucumber cup
Grated cheese cup
Salt tsp
Pepper powder tsp

Pour the curds into a sieve to remove all liquid and keep aside for two hours. Collect the thick curd and mix with all the ingredients into a smooth paste. Refrigerate till required.

To prepare the hot dog:

Slit each roll, lengthwise. Apply a thick layer of the mayonnaise on the inner sides of the roll.

Place a cutlet and a lettuce leaf in the centre and sandwich it with the sides of roll. Serve with chilli or tomato sauce. When served with a salad and a soup, this is a complete meal.

Send this article to Friends by E-Mail


Features: Magazine | Literary Review | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Folio |

The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | Home |

Comments to :   Copyright 2002, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu