Easy Snacks Recipe : Chingri Pakora

"Chingri Pakora" is a one of the favorite fish dishes for Bengali People. Specially Bangladesh and west Bengal people like to eat it. This is a very simple recipe and doesn't need any prior preparation and marination.

Ingredients:

• oil for frying
• 2 green chillies chopped
• 500 gms shrimps (shelled)
• few sprigs coriander leaves chopped
• 1 tsp ginger paste
• 2 tsp soy sauce
• 1 egg
• 1/2 cup refined flour
• 2 onions chopped

How to make chingri pakora :

•     Cream the egg, flour and little oil.
•     Mix in the shelled shrimps, soy sauce, ginger paste, cut coriander leaves and cut onions.
•     Mix well.
•     Shape into balls or flat cutlets.
•     Heat up oil in a kadhai and deep fry the cutlets till golden brown.
•     Serve as a snack or as a side dish with lunch.

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Turkish Food : Cabbage Rolls with Chestnuts in Olive Oil

Its a good snacks recipe in winter. Cabbage available in this season and it takes a very short time to make. Enjoy Cabbage Rolls with Chestnuts in Olive Oil.

Ingredients :

• 1 medium size white cabbage 
• 1 1/2 cup water 
• 1/4 cup extra virgin olive oil

Filling: 

• 1 cup rice, washed and drained 
• 4 medium onions, chopped 
• 1/2 cup extra virgin olive oil 
• 5 tbsp sugar 
• 250 gr chestnuts, grilled, peeled, chopped 
• 2 tbsp pine nuts 
• 1 tbsp currant 
• 1 tbsp dry mint 
• 1 tsp allspice 
• 1 tsp cinnamon 
• 1 cup hot water 
• Salt

Method : 

• Fill a large pot halfway with water with salt and boil. Cut off the leaves and cook for about 4-5 minutes and drain. Saute the onion with olive oil for about 5 minutes. Add the rice, sugar, pine nuts, chestnuts, currant, mint, allspice, cinnamon and salt. 

• Saute at low heat until the rice looks almost see-through. Then add the hot water, stir and cover the lid. Cook until all the water evaporates, stirring occasionally at low heat. Put aside and let it cool down.

• Cut off the hard part at the center of the leaves (core). Cut the leaves in medium sizes to fill them. Use a tablespoon to put filling on each leaf ( picture). First fold over the top, then the two sides and roll to close it up.

• Pour in 1 1/2 cup of water and 1/4 cup olive oil from the side of pot. Put the lid on. Cook at low heat until most of the water evaporates. Leave a little bit of water at the bottom, it will go away as it's cooling down. 

• After it cools down, place on a service plate and serve with lemon slices on top. Keep in the fridge.

Australian Healthy vegetable and chicken sausage rolls recipe

This is a Snacks recipe for all. Also a very healthy recipe. These yummy sausage rolls are perfect when you need to use up extra vegetables - or when you need to disguise veggies from your kids.Lets enjoy the recipe.

Ingredients:

• 8 Pre-prepared frozen puff pastry sheets 
• 1kg chicken mince 
•  4 eggs 
• 3 tablespoons LSA, (a mix of ground linseed, sunflower and almond kernels), optional 
• 1 cup flaked quinoa or amaranth, optional 
• 1/2 cup breadcrumbs 
• 1kg vegetables 
• 1/4 cup chopped parsley 
• 1 egg for brushing pastry, cracked and mixed lightly

Method: 

• Pre-heat your oven on high (around 210°C). 
• Chop up all the vegetables as small and fine as you can. 
• In a large bowl, mix together all ingredients except for the puff pastry and the extra egg (which will be used to brush the pastry). Massaging all of the ingredients together can be the best way to make sure they are well combined. 
• After the puff pastry is defrosted, cut a sheet in half and lay in front of you as a long rectangle. 
• Using a tablespoon lay out the sausage roll mix in a long line at the bottom of the sheet, just remembering not to make it too thick. Keep in mind you will need to roll the puff pastry over the sausage roll mix so that there are two layers of pastry overlapping by at least 1cm. 
• Before rolling up the mix in the pastry, brush some egg as ‘glue’. Keep the roll whole, brush with more egg on top and place on a tray with baking paper. Keep in the fridge. Repeat this process until all of the mix is used up. 
• With a sharp, thin bladed knife, cut the logs of sausage rolls into smaller pieces. Each roll makes 7 or 8 bite sized sausage rolls. 
• Lay each piece 2cm apart on a tray lined with baking paper. Don’t try and squeeze too many on one tray as they will steam rather than bake and you won’t get a golden colour from the pastry. Bake on high for 15min, until the pastry starts to golden then turn the oven down to 180°C. 
• Depending on the strength of your oven, you may need to move trays around from top to bottom and keep an eye on the bottom of the sausage rolls that they don’t become too dark.

French Food : Creme brulee recipe

Enjoy French Food : Creme brulee recipe..

Ingredients : 

• 4 egg yolks 
• 300ml whipping / double cream 
• vanilla pod 
• 1 tablespoon caster sugar 
• demarara sugar 

Method :

• Heat the cream gently in a saucepan with the vanilla pod 
• Whisk the egg yolks and caster sugar together, then slowly pour in the warm cream, stirring continuously 
• Remove the vanilla pod and divide the mixture between the ramekins (little creme brulee dishes) Put the ramekins in a roasting tin, and pour water into the tin until it is 2/3 of the way up the edges of the ramekins. Make sure water does not splash into the ramekins. 
•  Put in a preheated oven (160-170 degrees C) for 30 minutes 
• Allow to cool (you can put them in a refrigerator to speed this up). They should be completely cold before the final stage. 
• Sprinkle a thick layer (3mm) of demarara sugar on top of each one. Put them under a high grill, close to the heat, until the sugar has melted together. Watch attentively! If the sugar is melting unevenly turn them around. Should take less than 5 minutes. 
• Or use a propane blowtorch if you have one to hand. 
• The creme brulee should now have a 'crunchy' top. Eat within 30 minutes or the crust will start to go soft.

Italian Food : Baked Ham and Cheese Omelet Roll

Enjoy an easy recipe of Italian Food : Baked Ham and Cheese Omelet Roll...

Ingredients: 

• 6 eggs 
• 1 cup milk 
• 1/2 cup all-purpose flour 
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper 
• 1 cup cooked ham, chopped or 9 slices of any deli ham 
• 1 cup shredded sharp cheddar cheese 

Directions: 

1 Preheat oven to 450 degrees. 

2 Beat eggs and milk until fluffy. 

3 Add flour, salt and pepper and beat or whisk until smooth. 

4 Pour into a buttered or greased 9 x 13 baking dish or pan. 

5 Bake for 10 - 15 minutes or until eggs are just about set (Keep an eye on them at the 6 minute mark -- depending on your oven, they could set that fast!). 

6 Sprinkle with chopped ham or lay slices of ham evenly on top. 

7 Sprinkle with cheese. 

8 Bake for about 5 minutes more or until cheese is melted. 

9 Starting at short side, roll up omelet while still in pan. 

10 Place seam side down on serving dish. 

11 Cut into slices.

Smoked Salmon Rolls Recipe

Now i provide you a snacks recipe with Salmon Fish..Salmon fish is very tasty to eat..now you can make roll with Salmon Fish...Here you enjoy Smoked Salmon Rolls Recipe...

Ingredients :

• 1 Packet Odlums Quick Farmhouse Brown Bread Mix
• 250g/8oz Shelled Prawns (cooked and cold)
• 3 tablespoons Mayonnaise
• 3 tablespoons Greek Style Yogurt
• 2 tablespoons Lemon Juice
• 1 tablespoon chopped Dill
• Freshly Ground Pepper
• 325g/12oz Smoked Salmon (sliced)
• Thin Sprigs of Spring Onion or chives to “tie” the rolls
• Lemon slices and sprigs of Fresh Dill to garnish.

Method:

• Make the Odlums Quick Farmhouse Brown Bread Mix as per pack instructions. Allow to cool.
• Mix together the prawns, mayonnaise, yogurt, lemon juice, dill and pepper.
• Separate the slices of smoked salmon. Take 2 thin slices and form into a roll. Put some prawn filling into each roll and tie with a tin strip of the spring onion or chive.
• Cut the bread into slices; place a slice of bread on a serving plate, spread with a thin layer of butter or mayonnaise. Sit a smoked salmon roll on each slice and garnish with lemon slices and sprig of dill or as preferred.