Healthy Winter Snacks to Help You Get Through Winter and Keep Fit and Strong. These are Easy and Homemade Snacks that are Indubitably Delicious. (2020)

Recipe:

• Preheat oven to 180 Degree C.
• Combine almonds, olive oil and all spices in a bowl. Toss the ingredients so that almonds are well-coated with spices.
• Spread almonds on parchment paper and bake for about 15 minutes until the nuts are toasted and fragrant.
• Remove from oven, cool and store in airtight container.
• Enjoy crispy and spicy almonds on winter evenings with your favourite beverage.

Recipe:

• Add coconut oil in a large pot. Keep the flame on high.
• Once the oil melts add the popcorn kernels. Cover the pot with a lid and allow it pop. Shake the pop every 30 seconds to ensure that all the kernels pop.
• Remove from heat once all the kernels have popped.
• Sprinkle sriracha, nori crumbles and nutritional yeast. Mix well until everything blends thoroughly.

Recipe:

• Preheat oven to 230 Degree C. Drizzle sliced baguette with olive oil. Bake them for 5 to 8 minutes until the baguette turns slightly brown.
• Add taco seasoning to avocadoes. You can add more than 1 tbsp, if you like is spicier.
• To the roughly chopped tomatoes add lime juice, vinegar, salt and fresh basil leaves.
• Top the toasted bread with mashed avocado and some tomato salad.
• Garnish with fresh basil.

Recipe:

• In a heavy bottomed pan, roast oats for 5 minutes. Once roasted, remove it from the pan.
• In the same pan, add spinach and sauté until all moisture evaporates. Remove from fire and cool on a plate.
• Now combine oats, steamed peas, cooked spinach, salt, pepper, coriander, chilies, lemon juice and oregano. You can use a food processor to make a coarse mixture.
• Divide the mixture into 8 to 10 portions. Flatten the cutlet mixture or make them in any desired shape. Don’t forget to grease your palm before shaping the cutlets.
• Place the cutlets on a greased preheated skillet. Drizzle some oil on the cutlets and cook on both sides until they are crisp and brown.
• Serve with ketchup or chutney.

Recipe:

For the Dough:
• Sift together flour, salt and baking powder in a bowl.
• Stir in oil and water and make a stiff dough. Knead for 5 minutes.
• Lightly oil a bowl and place the dough in it. Cover with a damp cloth and allow it to rest for 30 minutes.

Filling:
• Boil and Peel the potatoes. Cut them in small pieces or you can even roughly mash them.
• In a pan, add oil. When the oil is hot, add chopped onion. Sauté until it is translucent.
• Add ginger, garlic, cumin seeds and serrano pepper. Fry for another minute until raw smell of garlic releases nice fragrance.
• Add turmeric, coriander, garam masala and cayenne pepper to the above mixture. Add in steamed peas, potatoes and peanuts.
• Sauté for another minute. Remove from fire and add pepper, salt and cilantro. Adjust seasonings as per your liking.

How to Make Samosas:
• Preheat oven to 230-degree c and line the tray with parchment paper or baking sheet.
• Divide the dough into small balls. (roughly about 3 to 4 tbsp).
• Roll each ball in a circle of about 5-inch and 1/8th inch thick. Cut it in half.
• Wet the outer edges of the semicircle and place 11/2 tbsp of potato mixture in the center. Join the opposite sides of the semicircle to form a conical shape.
• Pinch the opening of the cone. Repeat this procedure until you use up all the dough.
• Spray some oil on both sides of the samosas. Bake for 25 minutes or until samosas are brown.
• Serve with tamarind and green chutney.

Recipe:

• Slice strawberries and bananas into rounds.
• Arrange the sliced fruits on a plate like a candy cane.
• Serve this fun food immediately.

Recipe:

• Whisk milk and egg together. Add salt and pepper.
• Roll the fish in the flour mixture and then dip it in egg mixture.
• Once you remove from egg, roll them again in breadcrumbs until it is evenly coated.
• Preheat oven to 180 Degree C.
• Line the baking tray with parchment paper and spray with oil.
• Place the fish-fingers on the tray and bake until golden brown, which will approximately take about 15 minutes.

Recipe:

• Add some water in a vessel and cook corn, spinach, cumin, ginger and salt.
• Remove from flame, when all the water evaporates and flavours blend in. Set aside the filling.
• In another bowl, add ragi flour and salt. Knead with warm water. Rest for 15 minutes.
• Roll small discs of ragi dough. Place some corn and spinach filling on the disc and wrap into half-moon shape.
• Steam momos on high flame for 10 minutes.
• Serve with ketchup or chutney.

Recipe:

• Preheat oven to 175 Degrees C.
• Core apples making a hole in the center. Arrange them on a baking tray lined with parchment paper.
• Combine brown sugar, cinnamon and oats in a bowl. Add some butter and mix all the ingredients. Spoon this mixture into each apple.
• Bake until apples are tender for about 30 minutes.

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