Tag Archives: Snacks

SAMAK KEBAB

A delicacy from the land of the Pharaohs – Egypt.

Method

  • In a glass bowl mix all the marinade ingredients together.
  • Keep aside for 10 minutes to allow the flavours to mix.
  • Add in the prepared fish, capsicum, tomato and onion.
  • Pre-heat the oven to 180° C.
  • Set the oven function to Broil mode.
  • Skewer the fish alternating each piece with a tomato, capsicum and onion.
  • Place a drip/crumb tray below the skewered fish.
  • Place the skewers on the wire grill cum barbecue tray and place in the top rack position.
  • Broil/Grill at 200° C in the preheated oven for 10 minutes.
  • Using mittens, turn the fish skewers around and brush on some marinade.
  • Return to the oven on the top rack position and broil/grill for 2 more minutes or till golden brown.
  • Serve hot on a bed of rice, garnished with lemon wedges and parsley.

GALAUTI KEBAB

A tender, succulent kebab whose divine taste is absolutely unique

Method

  • In a glass bowl mix together all the ingredients except the ghee and allow to marinate for 4-5 hours.
  • Pre-heat the oven to 225° C.
  • Divide the mince into 16 equal portions and shape into balls, then flatten slightly.
  • Place onto a greased baking/cooking tray. Brush over with a little ghee.
  • Place the tray in the centre rack position and bake at 250° C for 15 minutes.
  • Turn the patties over after every 5 minutes of cooking, using a spatula and brush with ghee if it gets too dry.
  • Remove from oven using tongs provided.
  • Serve hot with roomali rotis or parathas.

CHEESE CHILLI TOAST

A tasty snack that will have your guests asking for more

Method

  • Pre-heat the oven to 180° C.
  • In a pan, lightly sauté chopped onion and capsicum for 3-4 minutes.
  • Except for the bread slices, mix all the ingredients together.
  • Spread the cheese mixture evenly over the bread slices.
  • Place the prepared slices onto the wire grill cum barbecue tray. Place the tray in the centre rack position. Set the oven to toast mode.
  • Toast at 180° C for 5 minutes or till golden brown.
  • Remove using tongs.
  • Serve hot with a chilli sauce.

CHHUPA RUSTUM KEBAB

An aptly named kebab whose ingredients are hidden to tease you.

Method

  • In a bowl mix together all the ingredients except for the spinach, cheese and corn flour.
  • Sprinkle the corn flour and knead the mixture into a firm mass. If it is too soft add more corn flour.
  • Pre-heat the oven to 200° C.
  • Divide the potato mixture into lemon sized balls.
  • Mix the spinach with the cheese and insert a spoonful of this mixture into the centre..
  • Flatten each ball into a patty or tikki shape taking care to seal the kebab properly and avoid cracks.
  • Place the prepared tikkis onto a greased baking/cooking tray.
  • Brush a little oil on the top.
  • Place the tray in the centre rack position and bake at 200° C for 5 minutes.
  • Turn the tikkis over with a spatula and cook for another 2-3 minutes till golden brown.
  • Remove the tray with the handle and serve hot.

PANEER TIKKA

Just the mention of this dish can initiate a mouth watering conversation.

Method

  • In a large glass bowl mix all the marinade ingredients together thoroughly.
  • Add the vegetables and paneer and mix lightly.
  • Set aside for 10 minutes.
  • Skewer the vegetables with paneer alternately onto skewers.
  • Refrigerate for 2 hours.
  • Pre-heat the oven to 200° C.
  • Place skewers on the wire grill cum barbecue tray provided and place the drip/crumb tray below.
  • Brush excess marinade over the vegetables before placing the tray in the top rack position in the oven.
  • Set the oven function to broil. Broil the kebab for 5 minutes before basting it. Broil for another 3 minutes.
  • Turn the skewers occasionally using mittens.
  • Remove using mittens and serve hot garnished with radish slices and lemon wedges.

VEG PIZZA

From Italian shores, this dish has become an universal favourite.

Method

  • Preheat the oven to 225° C.
  • Mix all the ingredients together in a glass bowl to a pliable and smooth dough.
  • Keep aside under a damp muslin cloth to prove/rise.
  • When done knock back the dough and roll out into an 8” disc.
  • Place on a greased and fl our dusted baking/ cooking tray.
  • Prick the base all over with a fork. Bake in a hot oven at 225° C for 4 minutes and remove from oven.
  • Spread the tomato puree evenly over the pizza bread.
  • Arrange the vegetables over the puree. Sprinkle herbs, salt and pepper on top.
  • Mix the two cheeses together and sprinkle on the top.
  • Change the oven function to broil. Place the pizza onto a greased and dusted baking/cooking tray in the centre rack position. Broil at 250° C for 8 minutes.
  • Remove using tongs and serve hot.

SAMOSAS

An Indian speciality that can make tea times more pleasurable.

Method

  • PASTRY SHELL DOUGH : Mix all the ingredients together in a large bowl and knead about 10 minutes. If the dough is too sticky to fi ngers add some more fl our. Gather dough in a ball and wrap it in plastic fi lm or keep under a clean damp muslin cloth for about 10 minutes. The plastic fi lm keeps it from drying.
  • PREPARATION : Divide shell dough into eight balls. Keep the dough covered in plastic fi lm. Roll a ball out into an 8” round. Cut it into half with a sharp, pointed knife. This will make 2 half-moon shaped pastries. Pick up one half moon and form a cone, making a ¼” wide, overlapping seam; glue this seam together with a little shell sealer; and fi ll the cone with about 2 ½ tablespoons of the potato stuffi ng. Seal the wide side of the cone fl uting the edges. If using phyllo strips place a little fi lling at one end of the strip (1½” x 8”) brush a little water along the edges. Fold over into the shape of a triangle and continue folding till you reach the end.
  • BAKING : Lightly brush ghee onto the top surface of the samosa with a pastry brush. Pre-heat your OTG oven to 225° C. Place the tray in the centre rack position in the oven. Bake at 225° C for 10 to 12 minutes. When done remove the tray with the tongs.