BAKED CORN ROLL

Potato and corn rolls wrapped in bread and baked

Preparation Time : 30 minutes

Cooking Time : 25 minutes

Servings : 4 INGREDIENTS:- Sweet Corn, boiled 1 cup Bread 12 slices Potato, boiled and mashed 1 large Green chillies, chopped 2 Ginger paste 1 teaspoon Fresh coriander sprigs , chopped 1/4 cup Lemon juice 1 teaspoon Salt to taste Oil 2 tablespoons Onion , chopped 1 large

METHOD:-

• Preheat oven to 180 ºC. 
• Coarsely crush boiled sweetcorn in a blender. 
• Transfer into a bowl. 
• Add potato, green chillies, ginger paste, coriander leaves, lemon juice and salt and mix well. 
• Heat oil in a pan and sauté onion till light brown. 
• Add this to the corn mixture. 
• Mix well, divide into twelve equal parts and shape them into oval rolls and set aside. 
• Remove the crusty sides of bread slices and soak them in water for ten seconds. 
• Squeeze out excess water by gently pressing between your palms. Place the potato corn roll on one end of a slice and roll the rest over to cover the stuffing firmly. 
• Similarly make rest of the rolls. 
• Place all the rolls on a baking tray. 
• Bake in the preheated oven for approximately twelve minutes or till the rolls turn light brown in colour. 
• Serve hot with tomato ketchup or green chutney.

VIRGIN MARY

A tomato juice based mocktail  Preparation Time : 10-15 minutes Servings : 4 INGREDIENTS:- Tomato juice 5 cups Lemon, sliced 1 Celery salt 1 teaspoon White pepper powder 1 teaspoon Garlic, chopped 4 cloves Tobasco sauce 1 teaspoon Ice cubes, crushed 10-12 Celery stalks for garnish

METHOD Fill a saucer with salt.  Wet the rims of individual Old-fashioned glasses with lemon slices and dip in salt.  Set aside.Blend tomato juice, celery salt, white pepper powder, garlic and Tabasco sauce till smooth.  Add crushed ice and blend again.  Strain into the salt-rimmed glasses and serve chilled with celery stalks or swizzle sticks.

Pineapple Grapefruit Swirl

• In a metal ice tray stir together 1 cup of the grapefruit juice and the sugar if desired until the sugar is dissolved. 
• Fit the tray with the divider, and freeze the mixture until it is frozen solid. 
• In anther metal ice tray fitted with the divider pour 1 cup of the pineapple juice and freeze it until it is frozen solid. 
• The fruit mixtures may be prepared up to this point 1 day in advance. 
• In a blender blend the frozen grapefruit juice mixture with 1 1/2 ounces of the tequila and the remaining 1/4 cup grapefruit juice, scraping down the sides occasionally, until the mixture is smooth but still frozen and divide the mixture between 2 stemmed glasses. 
• In the cleaned blender blend the frozen pineapple juice with the remaining 1 1/2 ounces tequila and the remaining 1/4 cup pineapple juice, scraping down the sides occasionally, until the mixture is smooth but still frozen and divide the mixture between the 2 glasses.