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| Ingredients : |
| 350g sweetcorn kernels(drained),100 g cheddar cheese(grated),4 tbsp whisked yoghurt,2 tsp paprika or red chilli powder to taste,4 tbsp finely minced parsley. |
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| Preparation : |
| In a bowl mix together corn,3/4 of the grated cheese,yoghurt,paprika and parsley.Place in 6 small ramekins or 6 small souffle dishes.Sprinkle the remaining cheese equally on them.Cook in the microwave oven for 4-6 minutes on high or until the cheese on top melts.Stand for 3-4 minutes.Serve immediately with brown bread or toast. |
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| Ingredients : |
4 boiled potatoes(mashed or grated),2 slices of bread(sides removed and crumbled to get fresh crumbs)1/2 tsp garam masala, 1/2 tsp red chilli powder,salt to taste,oil for frying,bread crumbs to coat.
For the Filling:1 tbsp butter,150g mushrooms(chopped-1 1/2 cups),1/4 cup finely chopped mint leaves,1 large onion(chopped -1/2 cup),salt and pepper to taste. |
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| Preparation : |
| Boil potatoes.Mash well while still hot or grate them if they have turned cold.To the mashed potatoes,add bread,garam masala,red chilli powder and salt to taste.Keep aside.To prepare the filling,heat butter in a pan.Add onions and cook till soft.Add mushrooms.Saute for 3-4 minutes and let them turn dry.Add mint,salt and pepper to taste.Mix well.Remove from heat.Divide the potato mixture into 8 balls.Flatten each potato ball to a diameter of about 3 inch.Place 1 tbsp of mushroom and mint filling on it.Press.Cover the filling by lifting the sides of the potato.Shape into a roll.Flatten the sides of the roll.Roll over bread crumbs to coat.Heat oil in a pan and fry till golden brown.Serve with tomato ketchup or Coriander Chutney. |
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