Bread cheesy Pakora

One of my favorite Snack, very very quick and very very easy.

 These pakoras are ready in no time. I often make this for our Kids for their school tiffin. and they are most happy with this.

Bread cheesey Pakora

 METHOD:

1. 6 to 8 Fresh Bread slices (choose any of your favorite bread I used wheat).
2. 6 TO 8 T. Spoon Full cheese spread or Cream Cheese.
3. 1 Tea Spoon Full Chat Masala or Black salt,if u like more cheese and less spice taste.(I sprinkled chat masala).
4. Oil For Frying .
5. A Frying  Pan.

FOR BATTER:

1. 4 Large Table Spoon Of Chick Pea Flour(Besan)(about200 gm)
2. 1 small T.Spoon Full Red Chilly Powder.(I used kashmiri degi mirch).
3. 1 small T. Spoonful Ajwain(Carom seeds).
4. Salt to taste.
5. 1/2 T. spoon Turmeric Powder(Haldi).
6. A Pinch of soda by cab.
7. Water just enough to make a thick batter of coating consistency(u might need only 1 cup = 100 m.l. water only)

RECIPE :

• Mix together all the ingredients of Batter .
• Pour little water to make paste .
• Add more water only if required.
• The Batter should be In smooth thick flowing consistency.
• Keep aside for 1 hour.

 Chick Pea BATTER

• Cut Each Bread Slice in triangle shape .
• Spread Cheese on one side sprinkle very little chat masala and cover with the other half.
• Now again half this triangle in to 2 equal triangles. (E.G. 2 FULL SQUARE SLICE WILL MAKE 4 TRIANGLES)

Bread With Cheesy Spread

• Now Heat oil in a pan.( I use canola)
• Once heated on high,Simmer the flames to medium.
• coat each triangle in to batter from both sides.
• Fry into this hot oil till crisp golden brown.
• Remove on a Kitchen Paper.
• Serve Hot With Tea+ Ketchup+Chutney.

HANDY HINT:

1. Do not add water at one go that way you will end up having thinner and crumbly batter.
2. As Alternate Filling ,You Can Fill Boiled mash Potato too,for that you need to mix chat masala boiled peas into mashed potato and follow the same recipe at rest of the tasks.

Almond lemon cookies

Almond Toasted Lemon Cookies with Port

Don't wait to eat these! They're best right out of the oven, which is perfect because they won't last long in the house.

• Serving: 24
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Ingredients

• 1 cup finely chopped almonds.
• ½ cup unsalted butter, softened to room temperature.
• ½ cup sugar.
• 2 heaped Tab.Spoon Condensed Milk.
• ¼ cup port (Tawny or other sweet style).
• 1 teaspoon vanilla.
• 2 teaspoons finely chopped lemon zest.
• 1 cup all-purpose flour.

• Garnish.
• Powdered sugar.

Method:

1.Preheat the oven to 350F.Place the almonds on a baking sheet and toast about 3 minutes. Cool.
2. In a medium mixing bowl, beat the butter with the sugar until it is creamy and fluffy.
3. Add condensed Milk, port, vanilla, and 1 teaspoon lemon zest and stir to combine.
4. Stir, slowly adding the flour until completely absorbed.
5. Drop teaspoons of the cookie dough 1 inch apart on an ungreased cookie sheet. (You will need 2 cookie sheets.) Sprinkle a pinch of lemon zest on top of each cookie.
6. Bake until golden brown, 12 to 15 minutes. Cool on cookie racks. When cool, sprinkle the cookies with powdered sugar.

Handy Hint: These are best made and eaten the same day. If there are any left over, store them in an airtight container.

NUTRITIONAL INFORMATION Based on individual serving.
Calories: 110
Total Fat: 7 g
Carbohydrates: 10 g
Protein: 2 g