1. Beetroot Cutlets:
It is very important to eat wholesome and healthy food. While beetroot cutlets may sound unappetizing, when prepared right, they can be no less than a delicacy!
- Two medium sized beets
- Two medium sized potatoes.
- A large onion
- Four finely chopped chillies, green or red
- Haldi powder – a pinch
- Half a teaspoon of rock salt
- Freshly baked bread made into crumbs- half a cup
- One teaspoon of aamchur powder
- Chopped coriander leaves- two tablespoons
- Four tablespoons of oil
- One teaspoon of red chilli powder
- One teaspoon of cumin powder
For coating you will need:
- Five tablespoons of bread crumbs
- Four tablespoons of water
- One tablespoons of maida
- Pressure cook the potatoes till they are soft and can be mashed using a spoon or your fingers. Mash the potatoes in a bowl and keep aside.
- At the same time, grate the beetroots after washing and peeling them. Also, finely chop the green chillies and fresh coriander leaves.
- In a medium sized bowl, mix the grated beet, mashed potatoes, green chillies and coriander leaves. Add to it the aamchur, chilli, haldi and cumin powder. Next, add the salt and gently knead the mixture.
- Before dividing the mixture into balls of equal size, add the breadcrumbs and knead well.
- Make log shaped or flat patties and place it aside.
- In another bowl, mix water and maida. Be sure to mix gently to ensure no lumps are left behind and the mixture is not too thick.
- Dip the patties in the maida paste and then coat it with breadcrumbs.
- Heat a wok or pan. Add two tablespoons of oil and heat on a medium flame.
- Place the cutlets in batches and heat over a slow flame until brown on both sides.
- Serve hot with some spicy pudina chutney.
2. Prawn Tempura:
Here we add some sea food in our snack which is easy and quick. And so we present prawn tempura, an easy to make snack recipe that is finger-smacking good!
- Prawns ¼ kg
- Three tablespoons of wheat flour
- Three tablespoons of Corn flour or Maida
- One farm egg
- Two tablespoons of freshly ground garlic paste
- A pinch of baking soda
- A pinch of pepper, both black and white
- Salt to taste
- Oil to fry
- Wash, clean and devein the prawns.
- Next, slit and straighten the prawns before you place them on a plate.
- In a medium sized bowl, combine two tablespoons of the wheat flour (keeping the rest aside), corn flour, garlic paste, peppers, salt and egg.
- Pour in some cold water and whisk this mixture until it is not too thick or thin.
- Now, add the remaining wheat flour and baking soda and mix using your hand or a small ladle.
- Rub in some salt and black pepper onto the cut prawns and allow them to marinate for half an hour, till the spice is well absorbed.
- Next, coat the prawns with some dry wheat flour. This ensures that the prawns are crisp when ready.
- Now dip the prawns coated in wheat flour into the batter.
- In a frying pan, heat oil on a medium flame.
- Now put the flame onto low and fry the prawns in batches.
- Drain the extra oil on tissue papers and serve with sauce or chutney of your choice.
3. Chana Chaat:
This is a quick and tangy dish that will appease your taste buds. The Channa Chaat masala is perhaps one of the easiest Indian recipes that you can try out. If you have some chana left over, this dish becomes all the easier to put together.
- Two cups boiled Kabuli Chana
- One cup of finely chopped onion and tomatoes
- Two small green chillies, finely chopped
- 1/2 tsp of roasted cumin seed powder
- 1/4 tsp of red chilli powder or pepper powder
- 1/2 tsp of Everest Chaat masala
- 1/2 tsp of amchur powder
- Black salt to taste
- Two tsp of freshly extracted lime juice
- Four pieces of papdis crushed
- A sprig of coriander, finely chopped for garnishing
- Pour the pressure-cooked chana in a large bowl.
- To this bowl, add the finely chopped tomatoes, chillies, and onion.
- Next, add all the dry spices to the bowl and toss the contents.
- Add black pepper and toss again.
- Now, drizzle the lime-juice to lend a tangy flavor to the chat.
- Garnish with chopped coriander leaves.
- Top it with crushed papdis and serve.
4. Corn And Potato Kebabs:
This is just the dish for all you potato lovers out there, who are also health freaks. This kebab is grilled and not fried and makes a great diet snack.
- Two cups of sweet corn
- Two tsp red chilli powder
- Two Tsp roasted cumin powder
- Two cups of mashed potatoes
- One tip black pepper powder
- One Tbsp of freshly ground ginger paste
- One Tbsp green chilli paste
- A sprig of coriander- finely chopped
- Two Tbsp of fresh mint- finely chopped
- One tsp of rock salt or black salt
- One tsp of sugar
- One tbsp of fresh lemon juice
- One cup of finely chopped onions
- Salt to taste
- Two cups powdered of bread crumbs
- In a large bowl, mix all the ingredients barring the breadcrumbs.
- Make small round shaped patties and roll them in the breadcrumbs.
- Roast on a tawa or preheat and grill in your oven.
- Serve hot with grated lettuce leaves and mint chutney.
5. Eggplant Chips:
Try this simple yet interesting snack recipe when you run out of ideas to make a meal interesting. This chips is easy to make and is sure to whet your appetite after a long fast.
- One large eggplant sliced into thin strips
- Two tbsps of olive or vegetable oil
- A cup of fresh bread crumbs
- Two tbsp grated Parmesan cheese
- 1/2 tsp dried oregano
- One clove garlic – finely chopped
- Salt to taste
- Pepper to taste – preferably freshly ground black pepper
- Two sprigs of parsley, finely chopped
- Preheat your oven to 200 degree Celsius.
- Cut thin strips of the eggplant and drizzle some olive oil on them.
- In another bowl, combine all other ingredients.
- Use this mixture to coat the eggplant strips.
- Lay down the eggplant strips coated in batter on a baking plate and cover them with more crumbs.
- Bake for half an hour or until they turn crisp and crunchy.
6. Mutton Cutlets:
An all time favorite, mutton cutlets tops the list of the best non-veg snack recipes. You can also make chicken cutlets with the same method you just need to take chicken instead of mutton.
- Mutton – ¼ kg- cooked and minced
- One tsp Kashmiri red chilli powder
- ¼ Tsp Turmeric powder
- ¼ Tsp Everest Garam masala powder
- ¼ Tsp of ground black pepper powder
- ½ Tsp of freshly ground Ginger garlic paste
- Two Green chillies – finely chopped
- One large Onion – finely chopped
- One cup of Breadcrumbs
- One egg
- One sprig of fresh Curry leaves
- One Tsp Coriander leaves- finely chopped
- One medium size potato
- Four cups of Vegetable oil for frying
- Salt to taste
- One cup of Water
- In a small wok, heat one Tbsp of oil. Saute onion with some salt until it turns soft.
- Add the ginger garlic paste and chillies and sauté for another minute.
- Next, add all other spices and fry for another minute.
- Now add the minced mutton and cook for five minutes.
- Add the mashed potatoes, and cook for another minute.
- Sprinkle salt to taste, and mix well.
- Allow the mixture to cool, before making small patties.
- Beat an egg with a pinch of salt in a small bowl.
- First dip each mutton patty into the egg mixture. Next roll it in the breadcrumbs.
- Heat oil in a frying pan and fry the cutlets till they turn golden brown.
- Serve hot with sauce or chutney.
7.Chicken Roll Recipe:
Another quick and easy recipe to try at home for evening snacks.
- 1/2 kg Chicken
- 2 pcs Potatoes (Boiled)
- 1 tbsp Yogurt
- Eggs 1 white
- Red Chili 1 tsp (Crushed)
- Cooking Oil for frying
- 24 pcs Roll Patti
- 2 tbsp Tandoori Masala
- Cut chicken into very small pieces.
- Add yoghurt and tandoori masala in it.
- Mix them well and let it marinate for about 20 minutes.
- On high flame, add some oil in a pan.
- Now add chicken to the above pan and cook.
- Once they are cooked, mix them with boiled potatoes.
- Now leave them to cool.
- Place the mixture in one corner of the roll-sheets.
- Now, fold the roll-sheets and roll up.
- Glue together the roll-sheets with egg whites.
- Fry them in a pre-heated oiled pan.
8.Masala Baby Potatoes
Recipe for the potatoes lover. Very easy quick and delicious masala baby potatoes which can change your mood any time.
- 300 gms baby potatoes
- 1 sprig of curry leaves
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp chaat masala
- 1/4 tsp red chilli powder
- Juice of 1/2 lime
- Salt to taste
- 2 tbsp Olive Oil
- Wash the potatoes and pat them dry. Do not peel the skin. Some of the skin might come off when you pat them dry.
- Cut into halves or quarters depending on the size of the potatoes.
- Heat oil in a non-stick pan.
- When the oil is hot add the cut potatoes and cook covered on low heat for about 5 minutes.The potatoes will become slightly tender.
- Now add all the spices and the curry leaves and again cook covered for another 10 minutes.
- Toss them around a couple of times in between. If you think the potatoes are sticking to the pan, you can add a little water on the lid of the pan. This would help the steam built inside the pan to condense. We don’t want a lot of water but just enough for the potatoes to become tender.
- Remove in a serving dish and drizzle lime juice and a pinch of chaat masala on top. Toss well and serve hot as a tea-time snack.
So, definitely give a try to it and come up with your suggestion as comments. We will keep you posted on similar joyous home made recipes.