Easy Snack Recipes When Hunger Strikes

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With winter upon us and those colds and cough viruses in abundance, we all need something to keep us warm and something to keep those viruses at bay. The wonder of nature is that just when we need those immune system boosters, she gives us Vitamin C in abundance – in oranges, lemons, strawberries, guava and amla and via root vegetables like sweet potato, yams, carrots, leafy greens, tomatoes and peas. Many of these vegetables are filling and help to keep us warm.

While spinach and pumpkin soup are wonderful served hot, here are some healthy snacks that you can make for your family on a winter’s day or any time of year. 

  • Spinach and Tomato Bruschetta

This is a fresh, super healthy and delicious snack that can be served as an appetizer any time of year.

Ingredients

  • 1 Cup Raw Spinach, washed, dried, and very finely chopped
  • 2 Tbsps Olive Oil, plus more for brushing the toasts
  • Salt & freshly ground Pepper to taste
  • 1 Cup Tomatoes, deseeded and chopped fine
  • Red Chilli Flakes (Optional)
  • 1 Baguette (French Bread) or 8 Slices Bread
  • ½ Cup Hung Curd, lightly salted

Method

  • Marinate the finely chopped spinach in 1 tablespoon of olive oil for at least one hour. Season with salt and freshly ground pepper, after marinating.
  • Marinate the tomatoes with pepper (not salt) and a tablespoon of olive oil, for at least one hour. Add some red chilli flakes, if you wish.
  • Cut the baguette at a sharp angle into 16 thin slices or cut the sliced bread into halves.
  • Lightly toast the bread in an oven, toaster or pan.
  • Assemble the bruschetta by first brushing the toast with olive oil, then putting a layer of spinach, then the tomatoes and finally a dollop of the hung curd. Serve immediately.

Baked Arbi Tuk

While the elephant ear leaves are very nutritious and used all over India in different ways, the roots (arbi) are much more nutritious than potato and contain fibre, manganese, potassium, Vitamins B, C and E. Here’s a baked version of the Sindhi classic that is easy, chatpata-tasty and guilt-free.

Ingredients 

  • 500g Arbi/ Colocasia
  • 1 1/2 Tsp Kashmiri chilli powder 
  • 1 Tsp Coriander Powder 
  • 1 Tsp Amchoor Powder
  • 1 Tsp Chaat Masala
  • 1/4 Tsp Haldi 
  • 1/2 Tsp Salt or to taste
  • 2 -3 Tbsp Rice Flour
  • 2-3 Tbsp mix of Ghee & Oil

Method:

  • Pressure cook the arbi for 2 whistles or 10 mins. Peel. Let cool completely and then smash each one pressing down on it to flatten or as needed. Cut the few big ones in half. They are sticky, so oil your hands. 
  • Make a dry mix of the masalas above along with the rice flour. Mix in 2 tablespoons of oil-ghee. Sprinkle this coating over the arbi and press the coating to stick to the pieces.
  • Preheat your oven to 200° C.
  • Grease an oven roasting pan really well with one tablespoon of the oil ghee mix. Spread the arbi on the pan.
  • Bake for 30 mins till golden brown. Scrape the bottoms to loosen them and bake for another few minutes if needed. Serve warm, straight out of the oven.

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