Two Uncommon snack recipes that will delight your taste buds

 

Tomato special chop

Tomatoes

are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. 

Stuffed tomato chops are a spicy, sweet, and tangy snacks.It is an amazingly delicious dish that can be enjoyed on special occasions and is sure to be a crowd pleaser. Not only does it taste delicious, but it also looks rich and colorful and is a great dish for a party starters .

Ingredients

For stuffing

Tomatoes flesh  2 cups

Tomato 6 ( medium )

Boiled potatoes smashed 1 cups

Paneer (cottage cheese) 100 grams

Kashmiri Red chilli powder1/2 teaspoon

Amchur powder 1/2 teaspoon

Garam masala powder 1/4 teaspoons

Almonds chopped 1 tablespoon

Cashew nuts chopped 1 tablespoon

Raisins 1 tablespoon

Salt  and sugar to taste

Fresh coriander leaves finely chopped 1 tablespoon

Mustard oil 2 tablespoons

Ginger-garlic paste 1 tablespoon

Coriander powder 1 teaspoon

 Cumin seeds 1/2 teaspoon

For batter

3 tablespoons maida or all purpose flour

6 tablespoons water

Salt as required

1/2 cup breadcrumbs or 1/2 cup sooji 

Oil for deep frying

Remove the top of the tomatoes and scoop the flesh from inside. Take a pan and heat little oil in it. Place the tomatoes in the pan and cover the pan. Cook the tomatoes on medium heat for 2 minutes untill they are soft but still retain their shape. 

To prepare the stuffing, put cottage cheese in a bowl and mash. Add red chilli powder, dried mango powder and ½ tsp garam masala powder and mix well.

Heat 2 tbsp oil in a pan. Roast 1 tsp Cumin Seeds till they start to crackle.Then add green chillis, ginger and garlic paste and fry them .After that add cumin seeds and green chilli. After few seconds add add almonds, cashew nuts and raisins and sauté for 1-2 minutes. Add tomato flesh and sauté for half a minute.Now add mashed potatoes and all dry spices along with salt and sugar .Mix it well. Cook it for 5 minutes.Transfer the mixture into the bowl with cottage cheese and mix well.

switch off the flame and add coriander leaves and mix it well. Stuffing is ready.

Stuff this mixture into the tomato pockets . Fill all the tomatoes one by one and keep aside.Do not overfill the tomatoes with the stuffing.

In a small bowl mix 3 tablespoons maida or all purpose flour and 6 tablespoons water to a smooth thik batter.Dip the prepared tomatoes in the batter. Make sure that all sides of tomatoes nicely coated .

Now coat the batter coated stuffed tomatoes  in breadcrumbs. You can use both breadcrumbs or sooji (rava).

Crumb coat all the tomatoes  this way. Keep aside.  You can add 2 to 3 tablespoons breadcrumbs or as required.

Heat oil for deep frying in a pan or kadai. Place the stuffed tomatoes gently in the hot oil and fry at medium temperature. Do not over crowd the pan

Flip a couple of times more and fry till the outer coating becomes crisp.

Remove with a slotted spoon and drain on paper kitchen towels.

Prepare all the vegetable chops this way.

Serve vegetable chops hot with tomato ketchup or coriander chutney or kasundi and some onion salad.

Pumkin cutlet

Pumkins are

Highly nutritious and particularly rich in vitamin A. High antioxidant content may reduce your risk of chronic diseases.  Packs vitamins that may boost immunity. Vitamin A, Lutein and Zeaxanthin may protect your eyesight. . Nutrient density and low calorie count may promote weight loss.The Bottom Line ... Rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy.People who do not like pumpkin will simply love these cutlets – they are irresistible . If you're about to host a  partythen try out this amazing appetizer recipe and enjoy with your family and friends.

Ingredients

500 grams peeled & grated  pumpkin

4 tablespoon Bengal gram flour (besan)

1/2 teaspoon cumin powder

1 1/2 teaspoon amchur powder

1 teaspoon red chilli powder

1 teaspoon grated garlic

10 slices white bread

1 teaspoon grated,finely chopped ginger

1/2 cup refined oil

salt  and sugar as per taste 

3 teaspoon chilli flakes

2 teaspoon grated cheese

 3 tablespoon Coriander leaves ( finely chopped)

3 tablespoon Oats 

Heat oil in a non-stick deep bottom pan, when the oil is hot enoughadd cumin seeds  . After 10 seconds add  garlic and ginger mix and saute for 2 minutes or some more until raw smell of garlic is gone.Then, add red chilli powder, roasted cumin powder, chilli flakes, grated  cheese and amchur powder to the pan and cook for 5 minutes. 

Next, add grated pumpkin to the pan and cook well for another few minutes. Add salt and sugar . Then add Bengal gram flour  Cook on low fire stirring continuously till the mixture is dry and can be shaped into cutlets . 

Now turn off the flame and transfer the mixture to a bowl. Add coriander leaves and   mash it very well .Take the bread slices, chopped them into very small pieces and mix them into the mashed mixture.

Allow the mixture to cool, divide into portions. Using your hands and shape into oval /triangular shape cutlets .

Spread Oats on a plate. Coat each cutlet with Oats on all sides.

 Heat oil in a  non-stick deep bottom pan, for shallow fry .Place the cutlets in it and shallow-fry, turning sides, till evenly golden brown and crisp on both sides. Drain on absorbent paper.Tasty pumpkin cutlets are ready .

Serve Pumkin cutlets hot with tomato ketchup or coriander chutney or pudina chatni or chilli sauce or green salad .

Thank u