Tea-Time Treats With Pallavi Nigam Sahay

May 10, 2022, 17:14 IST

Tea

These recipes from A Sip in Time by Pallavi Nigam Sahay will make you reach for a cuppa

Caramelised Onion & Hung Yoghurt Sandwich

Tea


Serves: 4

Prep time: 30 minutes 

Cooking time: 10 minutes   

Ingredients
1 cup full-fat yoghurt
2 tbsp refined oil
3 large onions, thinly sliced
Salt, to taste
1 tsp butter, for the onions
1 tsp butter, for the bread
4 slices of bread (of your choice)
1 tbsp finely-chopped coriander leaves

Method
1. To make the hung curd, put the yoghurt in a muslin cloth, tie it and let the whey drip for a minimum of two hours. An easier way to do this is to put the yoghurt in a large strainer and balance it on top of a bowl. The water will drain away in 10 to 12 minutes.
2. To make the caramelised onions, heat the oil in a medium-sized shallow pan. Add the sliced onions, sprinkle some salt over and cook them gently, stirring over a very low flame, until they are deep brown. Once they turn brown, add one teaspoon of butter and let it melt. Transfer the onions to a bowl and let them cool for 15 to 20 minutes.
3. Heat a teaspoon of butter on a tawa and place the slices of bread on it; sear on a low flame until they turn brown. Place them on a plate and let them cool for two minutes.
4. Spread the hung yoghurt on the toasted slices of bread, top it with the caramelised onions and coriander leaves.
5. Serve with a cup of hot tea.

Tip: Prepare the caramelised onions a day or two earlier; they store well in the refrigerator. You can also substitute cream cheese for the hung yoghurt.  

Cheese Biscuits

 

Tea


Makes: 10 to 15 

Prep time: 20 minutes

Cooking time: 15 to 20 minutes     


Ingredients
100 g butter
1 large egg yolk
200 g processed cheese, grated
140 g all-purpose flour
1 tbsp carom seeds
A pinch of salt

Method
1. In a large bowl, beat the butter until pale. Whisk in the egg yolk and then gently fold in the cheese. Add the flour, carom seeds and salt. Fold to make a soft dough, and then flatten it to form a thick disc. Wrap this in cling film and place in the refrigerator for at least 30 minutes.
2. Preheat the oven to 200° Celsius and prepare a baking tray by lining its base with baking parchment.
3. Once the dough is rested, dust the work surface with flour and roll it out into ½-cm-thick sheet.
4. Using a cookie cutter, cut out medium-sized circles or whatever shape you fancy and place them on the baking tray. Place the tray inside the oven and bake for 15 to 20 minutes. Remove from the oven and transfer to  a cooling rack or a ceramic plate and leave to cool completely.

Tip: Make canapes with these biscuits. Place a slice of tomato and basil on top and tuck in. Use toppings such as pesto and tomato, chutney and cucumber, mayonnaise and a slice of boiled egg…

Bhuna Paneer Roll

Tea


Makes: 4

Prep time: 30 minutes

Cooking time: 30 minutes  

Ingredients

2 tsp prepared green chutney
2 tortillas or leftover rotis or parathas


For the paneer filling:
1 tsp garam masala powder
A pinch of chaat masala powder
1 tsp red chilli powder
1 tsp ginger-garlic paste
1 tsp mustard oil
Juice of ½ lime
½ tsp black salt
Salt, to taste
2 tbsp hung yoghurt
1 cup paneer, cubed
½ cup onion,
cut in squares

For the green chutney:
1 cup coriander leaves
½ cup mint leaves
2 green chillies
1 clove garlic
½-inch piece of ginger
1/8 tsp black salt
A pinch of cumin powder
Salt, to taste

Method
1. Preheat the oven to 220° Celsius.
2. To make the paneer filling, add the garam masala, chaat masala and red chilli powders, ginger-garlic paste, mustard oil, lime juice, both the salts and the hung yoghurt to a large bowl. Mix well. Add the paneer and onion to the marinade and make sure they are coated well.
3. Switch on the grill in the oven. Thread the marinated pieces of paneer onto a skewer, alternating with the onions. Place the skewers on a baking tray or balance them on the edges of the baking tray so that the paneer does not touch the surface of the tray. Place the tray under the grill and cook until the paneer is charred. Remove from the oven and use a fork to transfer the paneer from the skewers to a bowl.
4. While the paneer is being grilled, prepare the chutney. Blitz all the ingredients for the chutney in a blender. Transfer to a bowl and set aside until required.
5. To make the kathi roll, heat a tawa and place a tortilla, roti or paratha on the pan and warm it for roughly a minute on each side. Place the paratha on a plate, arrange the pieces of paneer and onion in the centre, and drizzle with the green chutney. Roll to close, and, for ease of eating, wrap the bottom half of the roll in foil.

Tip: You can also heat a thick-bottomed pan, a griddle pan or a cast iron pan and place the marinated pieces of paneer on it, making sure there is space between each piece. Cook on high heat till the paneer is charred.

Mungaudi
(Yellow Moong Dal Fritters)

Tea



Serves: 2

Prep time: 20 minutes

Cooking time: 15 minutes  

 

Ingredients
200 g split moong beans (moong dal)
2 tsp grated ginger
1 medium-sized onion, finely chopped
1 tsp chopped green chilli
1 tbsp chopped fresh coriander
½ tsp red chilli powder
¼ tsp turmeric powder
½ tsp cumin powder
A pinch of asafoetida
Salt, to taste
Oil, for deep frying

Method
1. Soak the moong beans for four to five hours or overnight. Drain and grind to a coarse paste. In a big bowl, place the moong bean paste and the rest of the ingredients (except the oil). Mix well. Taste and adjust seasoning if required.
2. Heat the oil in a wok over a medium flame. Add a tablespoon of the batter to the hot oil and fry until golden brown and crisp.
3. Serve with your favourite chutney and a cup of chai.

 Note: These mungaudis are typical of the tapris of Bhopal

Excerpted with permission from A Sip in Time by Pallavi Nigam Sahay, published by Hachette India

Also see: Pallavi Nigam Sahay Talk Tea