Gujarti Snack

Ingredients


15 Small hamburger buns
1 Onion, chopped
1/2 Cup fresh coriander, chopped
1/2 Cup sev
1/2 Cup peanuts, roasted
2 tsp Fresh garlic chutney
1/2 Cup fresh pomegranates
6 tbsp Khajur imli ki chutney
Butter or oil, for cooking

For Dabeli Masala
1 Red chili
1/2 Inch cinnamon sticks
1 tsp Coriander seeds
1/4 tsp Cumin seeds
2 Cloves

For The Filling
1 Cup boiled and mashed potatoes
1 Pinch asafetida powder
2 tbsp Khajur imli ki chutney
1/2 tsp Cumin seeds
1/2 Cup water
2 tbsp Oil
Salt to taste



Method



Roast the masala ingredients in a pan for about 2 to 3 minutes.
Grind them to make a fine powder in a blender, set aside
For the filling, heat the oil in a pan and add the cumin seeds to it, until they crackle. Add the asafoetida, dabeli masala, potato, water and salt, mix well.
Remove them from the heat, combine khajur imli ki chutney and mix well.
Divide it into 15 parts, set aside. Cut the burger buns into halves and cook them in a pan using a little butter. Now put a portion of the filling on the lower half of each bun. Top it with the chopped onion, sev, coriander, pomegranate, peanuts, garlic chutney and khajur imli ki chutney. Sandwich it with the top halves of the burger buns and serve it.

Berry Backpack Bars

Ingredients

1/3 cup sesame seeds
1/3 cup hulled sunflower seeds
1/3 cup chopped pecans or walnuts
1/3 cup chopped almonds
1/3 cup unsweetened dried coconut
3-1/2c cups crisp toasted rice cereal
1 cup dried cranberries
3 tablespoons peanut butter
2 tablespoons butter or margarine
7 cups (12 oz.) mini-marshmallows


Method


In a medium frying pan over medium heat, combine sesame seeds, sunflower seeds, pecans and almonds until sesame seeds are a pale gold, about 3 minutes. Add coconut and stir until sesame seeds are golden, about 2 minutes. Stir in cranberries and cereal. Remove from heat. Next, combine peanut butter, butter, and marshmallows in a 5-6 qt. pan. Stir often over low heat until marshmallows are melted and mixture is smooth, about 5 minutes. Add cereal mixture and stir quickly to coat evenly. Pour into in a buttered 9 x 13 pan and use the back of a buttered spatula to press into a firm layer. Cool until bars are set and cut into 24 pieces. Store in an airtight container or storage bags for up to three days.

Stuffed Apple Snack

Ingredients


1 apple (I prefer granny smith, but it tastes great with any variety)
2 1/2 teaspoons sunflower seeds
1/2 teaspoon flax seeds (optional)
2 Tablespoons raisins
dusting of ground cinnamon (to taste)
1 Tablespoon orange juice concentrate (thawed)
peanut butter (to coat)


Method


Wash the apple. With a sharp paring knife, cut the top off horizontally (so that it makes a lid). Hollow out the apple, and keep all pieces that do not have core or seeds. (See the picture below to get a sense of what this step looks like).2). Cut into small pieces all of the usable apple pieces from the hollowing. Put them into a small bowl. Mix in the sunflower seeds, flax seeds, and raisins. Dust with cinnamon to taste (don't worry about using up too much of your filling, it probably won't all fit back into your apple anyway). Add the orange juice concentrate, mix well, and then set the filling mixture aside. Return to your hollowed apple and coat the inside walls and bottom with peanut butter. Spread some peanut butter over the inside of the "lid" as well. Stuff the apple with the filling mixture, then cover with the lid. You can either eat your stuffed apple right away or stick it in an airtight container or baggy and eat it later in the day. It does not require refrigeration if eaten within 12 hours. These would probably also be delicious baked, but personally I love them raw.

Banana Bun

Ingredients


1 ripe Patchbale/robust Banana
3 Cups Maida/Refined flour
1tsp Jeera/Cumin Seeds Powder
A pinch of Cooking Soda
1 or 2 tsp Sugar
A pinch of Salt
Oil for deep frying


Method


Mash the Banana in a mixing bowl and add the rest of the ingredients and mix well to a dough. If the dough is too soft add more flour and mix. Cover the dough and leave it for 8 hours. Knead the dough well and divide it into lemon-sized balls. Flatten each one into a circle on a greased platform. Let it be slightly thick. Heat Oil in a kadai/pan and deep fry. Remove on kitchen towel and serve with Coconut Chutney.

Cucumber sandwich

Ingredients


10 bread slices
1cucumber
1 cup grated paneer
4-5 tbsp butter
Coriander Leaves chutney
salt to taste


Method


Take two slices of bread, spread coriander chutney on slices on one side only.
Put cucumber and grated paneer(cheese) on one bread, sprinkle salt.
Cover with another slice and roast on taya (Frying Pan) with butter.

Potato cheese sandwich

Ingredients


4 bread slices
1potato, boiled
7-8 paneer pieces
1 onion, chopped
2 green chillies
½ tsp red chilli powder
½ tsp chat masala
Salt to taste


Method


Smash the potatoes, cut the paneer to smaller piece and mix the above ingredients well.
Place the mixture between two slices of bread, add some butter and toast it in a toaster.