Try These Tempting Evening Snacks Recipes By Kaviraj Khialani

Snack bites and temptations are a bit difficult to hold back when it comes to hunger pangs and we all somewhere need a little break from the routine and want to try something different yet easy to make without too much of fuss and messing up the kitchen too. Preparing snacky meals does not really means that it is very time consuming or tedious activity at the end of a busy day, it just means a little pre-planning and preparations which need to be looked at in order to enjoy quick and tasty mini meals in minutes. A lot of us have a habit of binging on frozen foods and ready to eat food segment of the market is so huge today that people just want something handy and ready to relish in at the count of five.

The point we are trying to make here is that it is not bad to eat ready to cook and fry snacks, they are all ok once in a while and at times we do not have options but to go for them and use them in a way which not only impresses our guests and family but also saves on time and efforts needed to make recipes from scratch with limitations in a number of ways. The concept today being presented is that of those who wish to pre-plan a get together or want to do something at ease may look at these options.

Snacks can be modified, variated, designed as per our tastes, choice and preferences. While some are totally looking for non-veg options we do have many vegetarians as well, not to forget we also have vegans and Eggetarians etc too. What matters when we plan a menu for snacks is the method of cooking being involved, avoid frying everything, avoid using the oven for every single recipe since it will be delaying the service time as well. also need to look at whether the snacks would be hot or cold, we do have cold starters as well like cold salads which can go on canapes etc, in that case the temperature will need to be looked at of preparing and serving too.

Here are a few ideas with snacky bites for our readers to try out and spend some good quality time with family and friends.

Crispy Fried Chili Cauliflower

Ingredients

• Cauliflower -250 gms, cleaned and cut

For the marination

• Oil-2 -3 tsp
• Ginger-garlic paste-1 tsp
• Salt to taste
• Lime juice-2 tsp
• Mustard paste-1 tsp
• Soya sauce-2 tsp
• Red chili sauce-2 tsp
• To add after marination:
• Maida-2-3 tbsp.
• Cornflour-1-2 tsp
• Water/ egg- 2-3 tbsp.
• To mix and deep fry to golden brown

To prepare the chili sauce

• Oil-2 tsp
• Ginger-1 tsp chopped
• Garlic-1 tsp chopped
• Green chili-1 tbsp. slit
• Red chilies-2-3 slit
• Salt and pepper to taste
• Green capsicum-1 cup cubes
• Red chili sauce- 2-3 tsp
• Green chili sauce-2-3 tsp
• Soya sauce-1 -2 tsp
• Water-1 cup
• Corn flour- 2-3 tsp + water ¼ cup
• Spring onion greens- 2-3 tbsp. chopped
• White vinegar-1-2 tsp
• Schezuan sauce-1-2 tsp

Method

• Prepare all the ingredients for the chili cauliflower snack.
• Marinate the cauliflower pieces and keep aside for 20 mins, add maida, corn flour, egg or water and coat it well, deep fry to a nice golden brown color and remove, keep aside.
• Prepare the chili sauce for the cauliflower, heat oil and add in the chilies, ginger, garlic, spring onions and saute for a couple of mins, add in the sauces, seasonings, salt, pepper, little water and bring to a boil.
• Add in corn flour and water solution into the pan and bring to a boil, the sauce will start getting thicker, add in the cauliflower pieces, capsicum cubes allow to cook in the sauce for 2 mins, add vinegar and little schezuan sauce and finally turn off the flame and garnish it with spring onion greens and serve hot like a snack.

Cheesy Mushroom & Pepper Veg Rolls

Ingredients

• For the roll wrappers:
• Spring roll wrappers-10-12 no
• Filo pastry wrappers- 10-12 no
• Or can use a fresh wrapper made with maida

For the stuffing

• Oil- 2 tsp
• Ginger-1 tsp chopped
• Garlic-1 tsp chopped
• Onion-1 small chopped
• Chili-1 tsp chopped
• Green capsicum-1/2 cup chopped
• Mushrooms-1 cup sliced
• Salt and pepper to taste
• Mixed herbs-1/2 tsp
• Chili flakes-1/2 tsp
• Garam masala powder-1/4 tsp
• Maida-1 tsp
• Chopped spring onion greens-1/4 cup
• Grated cheese-1/4 cup
• Oil to deep fry the rolls

To serve with

• Red chili sauce
• Green chili sauce
• Schezuan sauce
• Tomato ketchup
• Chili vinegar

Method

• Prepare the wrappers for the rolls to be made.
• To start with the stuffing, heat oil in a pan add in the garlic, ginger, chilies, onions, capsicums and saute for 2-3 mins, add in the mushrooms and saute them well.
• Add in little maida and salt, pepper, herbs, chili flakes, garam masala and cook it all well for 2-3 mins. turn off the flame and remove into a plate, add cheese, spring onion greens and mix well.
• To finally prepare the rolls, spread out the wrappers, place the prepared filling in the center towards one side, roll up and tuck in the sides and roll over again, seal the ends with a little maida water paste and secure it well.
• Heat oil for deep frying in a kadai and deep fry the veg rolls to a nice golden brown color and remove, drain off the excess oil and cut them 1 x 2 and serve with the choice of dips/ sauces etc.

Ching Chiang Mai

Ingredients

• Boneless chicken cubes- 250 gms, cut into 1 inch cubes

For the marination

• Oil-2 tbsp.
• Ginger-garlic paste-1 tsp
• Soya sauce-1 tsp
• Red chili sauce-1 tsp
• Salt and pepper to taste
• Chili flakes-1 tsp
• Chili vinegar-1 tsp
• Egg-1 no
• Maida-1-2 tsp
• Cornflour-1-2 tsp
• Oil to deep fry the chicken pieces

To prepare the sauce

• Oil- 2 tsp
• Garlic-1 tsp chopped
• Ginger-1 tsp chopped
• Green chilies-2-3 tsp slit
• Red chilies-1-2 no slit
• Onions- ½ cup cubes
• Salt and pepper to taste
• Water-1 cup
• Soya sauce-2-3 tsp
• Red chili sauce-2 tsp
• Tomato ketchup-2 tsp
• Chili vinegar-1-2 tsp
• White sesame seeds- 2-3 tsp
• Corn flour and water solution-2-3 tbsp.
• Spring onion greens-2-3 tbsp. chopped
• Fried cashews-2-3 tbsp.

Method

• Prepare the chicken pieces, clean, wash and cut them into cubes.
• Apply the marination on the chicken cubes, keep aside for 20 mins.
• To the same mixture add egg, maida, corn flour, mix well and deep fry the chicken pieces to a nice golden color, cook for 3-4 mins, remove and drain off excess oil.
• To prepare the sauce for the chicken pieces, heat oil in a pan add in the ginger, garlic, chilies, onions and saute for a few seconds. Add in the sauces, seasonings, little water and bring to a boil, add cornflour solution and thicken the sauce a little. Add a little honey for more taste.
• Now add in the fried chicken pieces, allow to cook in the sauce for 2-3 mins and finally add in the toasted sesame seeds, and fried cashewnuts. Serve hot garnished with spring onion greens.

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Soya Veggie Sesame Toast

Ingredients

• White bread/ brown bread- 3-4 slices, cut 1 x 4
• Butter-2-3 tsp

For the topping

• Oil-2 tsp
• Ginger-garlic- 1 tsp chopped
• Onion-2 tbsp. chopped
• Tomato puree-2 -3 tsp
• Soya granules- ½ cup soaked in warm water for 10 mins
• Green peas-1/2 cup boiled
• Salt and pepper to taste
• Green capsicum-1/4 cup chopped
• Mixed herbs-1/4 tsp
• Chili flakes-1/2 tsp
• Water-1/4 cup
• Tomato ketchup-2 tsp
• Red chili sauce-2 tsp
• Grated cheese- 2-3 tbsp. grated
• White sesame seeds-2-3 tbsp.
• Boiled mashed potato-1 cup
• To serve with:
• Red chili sauce
• Green chili sauce
• Mayo dips
• Schezuan sauce
• Tomato ketchup
• Oil to fry or else use oven to toast.

Method

• Start by preparing the bread pieces, remove the crusts, cut them 1 x 4 triangles.
• Start with the topping by heating up oil in a pan, saute the ginger-garlic, onions to a nice golden color. Add in the green peas, drained soya granules, tomato puree, salt and all spices, herbs, chili flakes and garam masala powder as per taste.
• Add salt to taste and bhunao the mixture on a medium flame and add little water and cook on a low flame for 10-12 mins mixture should be getting dried up, add some boiled mashed potato, coriander leaves and cheese mix and turn off the flame, cool down.
• Spread a little butter on the bread pieces, place the topping as well evenly all over the bread piece, top with some sprinkling of cheese and white sesame seeds, place on a baking tray and into the oven for 3-4 mins at 180 degrees celsius.
• Serve hot garnish with some more greens and an array of options from the sauces and dips to relish it.

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Pan Fried Tofu Delight

Ingredients

• Tofu- 250 gms, cut into cubes

For the marination

• Oil- 2 tsp
• Lime juice-2-3 tsp
• Honey-1-2 tsp
• Salt and pepper to taste
• Garam masala powder-1/4 tsp
• Chaat masala-1/2 tsp
• Capsico- ½ tsp
• Apply marination on tofu, keep aside 10 mins
• Heat 2 tsp oil and pan fry the tofu for 2 mins and keep aside.

For the stir fry

• Oil-2 tsp
• Butter 1 tsp
• Garlic-1 tsp sliced
• Ginger-1 tsp chopped
• Green chilies- 2-3 tsp chopped
• Onions-1/2 cup cubes
• Capsicum red-1/2 cup cubes
• Capsicum green-1/2 cup cubes
• Capsicum- yellow- 1/ tsp cubes
• Salt and pepper to taste
• Soya sauce-1-2 tsp
• Peanut butter-2 tsp
• Red chili sauce-1-2 tsp
• Chili vinegar-1-2 tsp
• Sugar- ½ tsp
• Water-1/4 cup
• Corn flour and water solution-2-3 tsp
• Spring onion greens-2-3 tbsp. chopped

Method

• Prepare all the ingredients for the tofu recipe.
• Can also use paneer cubes in the same recipe
• Firstly cut the paneer/tofu into cubes.
• Apply the marination and ensure the tofu is well tossed in it in a bowl, cover and keep aside for 10 mins.
• Heat oil and add in the ginger- garlic- chilies and saute for a few seconds, add in the onions, capsicum cubes, salt, pepper, herbs, chili flakes as per taste.
• Add in a little water, bring to a boil, add in the corn flour water solution, and thicken up the sauce a little. Now add in the tofu cubes and allow to cook in the sauce for 2-3 mins. check for seasonings and texture and adjust it accordingly.
• Finally, add in peanut butter and mix it well, add some spring onion greens for garnish and serve it hot.

Stay tuned to HerZindagi for more such recipes by chef Dr Kaviraj Khialani who is not just a celebrity Master Chef but has varied experience with hotels and airlines. He is an author, food writer, food designer, consultant, and creative cuisine specialist.