Crunchy Rolls 

18 - 20 pieces

• Cracked wheat ( dalia) - 1 C
• Cottage Cheese, mashed - 150 gms 
• Salt - 1 tsp
• Red Chilli powder - 1/2 tsp
• Green Chillies, chopped- 2 to 3
• Ginger, chopped - 1/2" piece
• Coriander powder - 1tsp
• Garam masala - 1tsp
• Dry mango powder (amchoor) - 1 tsp
• Coriander leaves, chopped - 2 to 3 tbsp
• Lemon juice - 1 tsp
• Oil for frying

1. Soak dalia in water for 1 hour . Strain. Squeeze out excess water by pressing well in the strainer.
2. Mix crumbled paneer and all other ingredients to the dalia. Mix well.
3. Form 1" long rolls and deep fry 1 or 2 pieces at  a time in hot oil till golden brown . 

Serve hot . 

Italian Dill Canapes

Serves - 8 to 10

• Wheat bread - 4 to 5 slices
• Thick curd, hung for 30 minutes in muslin cloth - 1/4 C
• Dried Dill  ( soye) flakes -  1 to 2 tsp / Coriander, chopped - 1 to 2 tsp 
• Cucumber, sliced thinly without peeling - 1 small
• Cheese spread - 2 Tbsp / Cheese cubes , grated - 1 

Italian Spread 

• Onion , chopped - 1/2
• Garlic, chopped - 2 flakes
• Oil - 1 Tbsp
• Vinegar ( white) - 1 tsp
• Oregano - 1/2 tsp
• Red chilli powder - 1/4 tsp
• Salt - 1/2 tsp
• Sugar - 1/4 tsp

1. Blend all ingredients of the paste along with hung curd in a grinder for 3-4 minutes till smooth. Remove from blender and add cheese. Check salt.
2. Toast slices slightly. Cut into 4 squares. Spread 1 tbsp of spread on each piece. Press a cucumber slice, projecting outside, a little away from the center towards the corner with the crust and sprinkle dill /coriander.

Note: Dry fresh soye in the microwave to get green, dried and flaky dill. 

Egg Kebabs

Serves - 4

• Eggs , hard boiled - 4
• Gram flour (besan) - 2 Tbsp
• Onion, choppes finely - 1
• Green chillies, chopped finely -  2 to 3 
• Mint Leaves (poodina), chopped finely - 1 Tbsp 
• Coriander leaves, chopped finely -  1 Tbsp
• Garam Masala - 1/2 tsp
• Lemon juice - a few drops
• Salt - to taste
• Oil -  for shallow frying 

1. Grate the hard boil eggs finely.
2. Add chopped onions, green chilies, poodina, coriander, besan, garam masala, lemon juice & salt. Mix well to make a smooth dough.
3. Shape into small flat kebabs (10 - 12). keep aside.
4. At the time of serving , heat oil in a shallow frying pan. Add 3-4 kebabs at a time . Fry on moderate heat till golden. Remove on absorbent paper.
5. Garnish with onion rings and chopped mint. Sprinkle chat masala.

Serve with mint chutney.