74.PANEER CRISPIES

Photographs courtesy ‘Fun Food for Fussy Kids’.

What you need

200 grams cottage cheese

2 tablespoons tomato sauce

2 teaspoons red chilli sauce

1/4 cup cornflour

1/2 cup refined flour

A pinch of soda bicarbonate

Salt to taste

Milk as required

Oil for deep-frying

Tomato ketchup, as required

How to make it

1. Cut the cottage cheese into 20 long fingers or 40 small fingers. Mix together the tomato sauce and chilli sauce, and marinate the cottage cheese fingers in the mixture for 15 minutes.

2. Mix together the cornflour, refined flour, soda bicarbonate, salt and sufficient milk to make a moderately thick batter. Rest the batter for 15 minutes.

3. Heat sufficient oil in a non-stick ‘kadai’, dip the cottage cheese fingers in the batter and deep-fry till golden. Drain on absorbent paper.

4. Serve hot with tomato ketchup.

5.CHOCO-CUPS

What you need

1O cups refined flour

60 grams dark cooking chocolate, chopped

100 grams butter + for greasing

11/2 K cups powdered sugar, sifted

4 eggs, separated

3 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

2 teaspoons vanilla essence

Icing sugar for dusting

Icing

12 tablespoons melted chocolate

8 tablespoons fresh cream

1 tablespoon butter

Multi-coloured chocolate candies, to decorate

How to make it

1. Preheat an oven to 180°C/350°F/Gas Mark 4. Grease 16 moulds or paper cups.

2. Melt the chocolate in a double boiler or a heat-proof bowl over a pan of simmering water. Add five tablespoons of boiling water to the chocolate and mix well. Cool the mixture slightly.

3. Beat the butter until soft. Add the sugar gradually and beat well until very light and creamy. Beat in one egg yolk at a time. Add the chocolate mixture and mix well.

4. Sift the flour with the baking powder and salt. Mix together the milk and vanilla essence.

5. Add the flour mixture in three parts to the butter-sugar mixture alternately with the milk. Beat the batter until smooth after each addition.

6. Whip the egg whites until stiff but not dry. Fold them lightly into the cake batter.

7. Pour the batter into the prepared moulds or paper cups till two-third full and bake in the preheated oven for thirty minutes.

8. Remove from the oven and place on a wire rack to cool.

9. For the icing, mix together the melted chocolate with the fresh cream and butter till well blended.

10. Spread the icing over the cooled cupcakes. Sprinkle a few chocolate candies on top of each cupcake and serve.

76. FISH STIX

What you need

300 grams fish (‘ghol’/‘bekti’) fillets

1 tablespoon ginger paste

1 tablespoon garlic paste

Salt to taste

2 tablespoons lemon juice

1 teaspoon red chilli powder

1/2 cup coarse rice flour

Oil for deep-frying

Potato wafers, to serve

Tomato ketchup, as required

How to make it

1. Cut the fish fillets into three-inch by half-inch by half-inch fingers.

2. Marinate the fish fingers in a mixture of the ginger paste, garlic paste, salt and lemon juice for half an hour.

3. Mix together the salt, chilli powder and rice flour, and spread the mixture on a plate.

4. Remove the fish fingers from the marinade and roll them in the seasoned rice flour.

5. Heat the oil in a non-stick ‘kadai’ and deep-fry the fish till cooked and crisp. Drain on absorbent paper.

6. Serve hot with potato wafers and tomato ketchup.

77.EASY PEASY TIKKI

Fun Food for Fussy Kids: Popular Prakashan, 103 pages, Rs 295.

What you need

1/2 cup broken wheat

1 cup shelled green peas

1 green chilli, chopped

2 teaspoons ‘chaat’ masala

1/2 cup chopped fresh coriander

2 tablespoons lemon juice

6 garlic cloves, chopped

Salt to taste

Cornflour for dusting

3 tablespoons oil

Green chutney

(see below) or tomato ketchup, as required

How to make it

Tricks and treats: Sanjeev Kapoor.

2. Add the green peas, green chilli, ‘chaat’ masala, chopped coriander, lemon juice, garlic and salt, and grind together.

3. Transfer the mixture to a bowl. Divide into sixteen equal portions and shape each one into a ‘tikki’. Roll the ‘tikkis’ in cornflour.

4. Heat sufficient oil in a non-stick ‘kadai’ and deep-fry the ‘tikki’ till golden brown. Drain on absorbent paper. Serve hot with green chutney or tomato ketchup.

Note: You can also shallow-fry the ‘tikki’ for a healthier option.

Green Chutney

Grind together 1 cup fresh coriander, 1/2 cup fresh mint, 2-3 green chillies, black salt to taste, 1/4 teaspoon sugar and 1 tablespoon lemon juice to a smooth paste using a little water if required.

78.TIRAMISÙ MILK SHAKE

What you need

3 cups chilled milk

2 teaspoons instant coffee powder

4 teaspoons sugar

8 tablespoons chocolate sauce

1 cup whipped cream

4 chocolate chip cookies, crushed

How to make it

1. Add the coffee powder and sugar to the milk and stir till the sugar dissolves.

2. Pour two tablespoons of chocolate sauce into each glass. Pour half a cup of the milk mixture over the sauce.

3. Put the whipped cream into a piping bag with a star nozzle and pipe cream rosettes on top of the milk in each glass. Sprinkle with the crushed cookies and serve immediately.

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