Snacks/ Appetizers

Kheema and cheese rolls:

Ingredients:

10 slices of bread
3 tsp of chickpea flour (besan)
turmeric powder
salt to taste
water
bread crumbs


For the stuffing:
250 gms kheema (minced meat)
1 cup mozzarella cheese
2 tsp oil
half tsp ginger paste
half tsp garlic paste
half tsp coriander powder
1/4th tsp jeera powder
1 tsp red chili powder
1/4th tsp turmeric powder
one small finely chopped onion
garam masala powder
salt to taste
5 to 6 green chillies
half cup mint leaves
half cup coriander leaves

Method:

Heat the oil, put ginger and garlic paste and fry for 30 seconds and then put kheema, turmeric powder and salt and dry cook till done. Then add all the powders and cook for further 2 or 3 minutes and remove from flame. Make sure the mixture is dry otherwise make it dry by cooking it on high flame for 2 or 3 more minutes. Let the mixture cool completely and then add onions, green chillies, chopped mint leaves and coriander leaves. Toss the mixture and keep aside.

Now cut off the sides of bread and flatten the bread with the help of a rolling pin. Now put 2 tsp of kheema mixture and 1 tsp of cheese on the flattened bread slice and roll it into a roll. Use some water to seal the roll. Do the same with the remaining slices.
Now take a bowl put chickpea flour, turmeric powder, salt and put some water and mix it. This mixture should not be either thick nor very thin.

Now take the rolls one by one and first dip them in the flour mixture and then in the bread crumbs. After you are done with all the rolls, deep fry them and serve hot with ketchup.

Snacks/Appetizers

I made this dish when we had some leftover tandoori chicken. I have mixed Indian and Chinese flavors to make it, hope you like it.

Chicken Spring Rolls:

Ingredients:

For the filling:

• 2 cups shredded tandoori chicken
• 1 cup shredded cabbage
• 1/3rd cup carrot grated
• 1 tsp grated ginger
• 1/2 cup spring onions finely cut
• 8 to 9 green chillies
• 1/2 tsp black pepper
• 1 tsp soy sauce
• 1/2 tsp green chili sauce
• 2 tsp oil

Heat oil and put ginger and saute for a few seconds then put cabbage and carrots in it and saute for about 45 seconds, then add green chillies, black pepper, soy sauce, chicken and green chili sauce. Mix well and remove from heat and keep aside.

For Pastries:

• 3 cups all purpose flour/ maida
• salt
• oil
• water
• 2 tsp of flour mixed with 1/4th cup oil to spread on pastry
• extra flour for rolling

Mix salt and oil into the flour until it is crumbly, add enough cold water for a chapatti-like dough.
Divide the dough into about 15 balls, Roll out with a rolling pin into 3 inch circles.
Spread oil and flour mixture over one roti, place the second one on top, pressing together gently, repeat until you have pile of 3 roties.

Roll out the pile until it is 6 inch in diameter, use extra flour during rolling if necessary.
Place on a medium hot tawa, cook lightly on 1 side then turn the roti over and cook lightly on the other side for approximately 20 seconds

Remove the top roti, turn over and remove the roti from the other side .Wrap the pastries in a damp paper towel.

Now take one roti and put some mixture in it and roll it like a spring roll and stick it in the end by using flour and water paste. Do the same with the remaining roties. When all the rolls are ready, deep fry them till golden brown and serve with ketchup.

****Instead of deep frying you can brush the rolls with some olive oil and put in a baking tray and bake in a preheated oven at 350 degrees for 15 minutes or till they are golden brown. You can also add sprouted beans for a more healthier version.