Edamame Lemon Chilli
Kickstart your snack with a vibrant bowl of Edamame seasoned with zesty lemon and a hint of chili. This recipe transforms simple edamame into a protein-rich
powerhouse. Begin by boiling shelled edamame for a few minutes until tender. Once drained and still warm, toss them with a bright mix of lemon juice, chili flakes for a gentle warmth, black pepper for pungency, and a touch of garlic powder if you desire an extra flavour dimension. A pinch of salt to taste completes this invigorating snack, perfect for a quick energy boost.
Masala Oats Cutlets
Create satisfyingly crisp Masala Oats Cutlets that are both wholesome and delightful. Start by lightly toasting oats until fragrant and let them cool before powdering or using quick oats. Combine the oats with finely grated carrot, chopped capsicum, and a finely chopped green chili for a bit of heat. Add fresh coriander for an aromatic touch, along with a blend of spices including red chili powder, garam masala, and roasted cumin powder for depth. A tiny bit of mashed boiled potato can act as a binder if needed, along with salt and a dash of lemon juice. If the mixture feels too dry, a tablespoon or two of water will help it come together. Shape these into small cutlets and let them rest for about ten minutes to firm up before pan-frying them with minimal oil over a low flame until they achieve a golden-brown crispiness on both sides. These are best served with a cooling mint chutney.
Lotus Stem Chips
Indulge in the satisfying crunch of homemade Lotus Stem Chips, a healthy alternative to fried crisps. The process begins with washing and slicing a medium lotus stem very thinly to ensure crispiness. Gently parboil these slices for a couple of minutes to soften them before patting them completely dry. In a separate bowl, whisk together olive oil, fresh lemon juice, black salt, red chili powder, roasted cumin powder, and chaat masala, along with salt to taste. Thoroughly coat the dried lotus stem slices with this flavourful spice mix. Then, either air-fry them at 180°C for about 10-12 minutes or bake them in a preheated oven at 200°C for 15-18 minutes, remembering to flip them halfway through. Allow them to cool for a couple of minutes for maximum crunchiness.
Red Rice Murmura Chivda
Enjoy a light and crispy Red Rice Murmura Chivda, a flavourful Indian snack perfect for munching. Start by dry roasting 2 cups of red rice puffed murmura for 3-4 minutes to enhance their crispness. In a separate pan, heat a teaspoon of oil and temper it with mustard seeds, fresh curry leaves, and slit green chilies. Add a tablespoon each of roasted chana dal and peanuts to the tempering and sauté for about a minute. Reduce the flame before adding turmeric and red chili powder to avoid burning. Introduce the roasted murmura to this spiced mixture and toss everything together thoroughly to ensure the spices evenly coat each puffed grain. Allow the chivda to cool completely before storing it in an airtight container.
Paneer Tikka Veggies
Savour the smoky, spiced flavours of Paneer Tikka with a medley of vibrant vegetables. This recipe involves cubing 200g of paneer and preparing vegetables like capsicum, onion, and tomato into bite-sized pieces. For the marinade, whisk together half a cup of thick curd with a tablespoon of besan for binding. Incorporate flavourful spices such as ginger-garlic paste, tandoori masala, turmeric, Kashmiri red chili powder, garam masala, a squeeze of lemon juice, a teaspoon of oil, and salt to taste. Gently coat the paneer cubes and vegetable pieces in this rich marinade and let them rest for at least 20 minutes. You can then prepare these tikka pieces using an air-fryer at 180°C for 10-12 minutes, an oven at 200°C for 15 minutes, or by roasting them on a tawa (griddle) over medium heat until golden brown. Serve with fresh mint chutney and onion rings.
Lettuce Paneer Cups
Assemble delightful Lettuce Paneer Cups for a refreshing and light bite. Begin by finely chopping one onion and de-seeding and chopping one tomato. Lightly sauté the onions in a teaspoon of olive oil until they are translucent, then add the tomatoes and cook for just a minute. Stir in 150g of crumbled paneer, followed by salt, black pepper, chaat masala, and roasted jeera powder. Cook this mixture for 2-3 minutes before turning off the heat and allowing it to cool slightly. A squeeze of lemon juice adds a final zest. Spoon this savoury paneer filling into crisp lettuce leaves, such as iceberg or romaine, to create individual cups. Serve these fresh bites immediately for a healthy and satisfying snack.
