Snacks for the li’l ones

YUMMY SUBMARINE

Ingredients

Hot dog roll 6 pc

Mixed vegetables (beans,

carrot, green peas), boiled 1 cup

Cottage cheese, cubed ½ cup

Sweet corn ½ cup

Green chilli, chopped 1 pc

Butter 1 tbsp

Salt and pepper to taste

For the white sauce:

Butter 2 tbsp

Plain flour 2 tbsp

Milk 2 cups

For the topping:

Cheese, grated 6 tbsp

Method

Scoop out the centre of each roll and 
apply butter in the centre. Keep aside.

For the white sauce: Melt the butter, 
add the flour and cook on a slow flame 
for 2 minutes.

Add the milk gradually, stir continuously (so that no lumps form) and bring to a boil.

Add salt and pepper and mix well.

Remove from the fire and keep aside.

Mix the boiled vegetables, cottage cheese, corn, green chilli and white sauce.

Stuff each roll with a little mixture.

Sprinkle the grated cheese on top and bake in a pre-heated oven at 180ºC for 10 minutes.

SPINACH TOFU TIKKA

Serves: 6

Ingredients

Whole-wheat flour 1 cup

Tofu, grated ½ cup

Spinach, finely chopped ¼ cup

Ginger paste 1 tsp

Green chilli paste 1 tsp

Curd 2 tbsp

Salt to taste

Other ingredients:

Whole-wheat flour for rolling

Oil for cooking

Method

Combine all the ingredients in a bowl and knead into a soft dough using water.

Divide the dough into 5 equal portions and roll out each portion into a thick circle.

Grease a heart-shaped cookie cutter and press it on a rolled circle to get a heart-shaped tikka.

Cook each tikka on a non-stick tava till light brown spots appear on both the sides.

Serve with ketchup or fresh yoghurt.

PITA POCKETS

Serves: 4

Ingredients

For the pita bread:

Whole-wheat flour 1 cup

Yeast, dry ½ tsp

Sugar 1 tsp

Oil 1 tbsp

Salt ½ tsp

For the mixed bean sprouts tikki:

Mixed bean sprouts, crushed 1 cup

Carrot, grated ¼ cup

Cottage cheese, grated ¼ cup

Onion, chopped ¼ cup

Green chilli, chopped ½ tsp

Salt and pepper to taste

Other ingredients:

Tomato, sliced a few

Lettuce, sliced a few

Onion ring a few

Method

For the pita bread: Combine all the ingredients (except the oil) in a bowl and knead into a soft dough using enough water till smooth. Add the oil and knead again.

Cover the dough with a wet muslin cloth and keep aside (approx. 15-20 minutes) until it doubles in volume.

Press the dough lightly to release the air.

Divide the dough into 4 equal parts and roll out each portion into a circle.

Cook the pita bread on a hot tava on each side for a minute or until the bread puffs up.

Remove from fire and cut each pita bread into halves. Keep aside.

For the tikki: Combine all the ingredients in a bowl and mix well. Divide 
the mixture into equal parts and shape into flat tikkis. Shallow-fry the tikkis 
on a non-stick tava till golden brown on both sides.

Warm the pita bread halves on a tava.

Fill each pita bread half with the tomato slices, lettuce and one mixed bean sprouts tikki.

Serve with a dressing of your choice.

Vandana Jain is a Dubai-based freelance chef who has been conducting cooking classes for 14 years. She may be contacted at 
.vandanajain05@gmail.com

• UAE
• Food and Dining