No Hassle Quick Bites: 10 Easy Instant Snacks You Can Whip Up in a Jiffy & Enjoy (2020)

• Stay away from unhealthy snacks, the best way is to not buy it at all. If it is not within reach, you won't end up eating it.


• Always keep the size of your snack in mind. You should only eat snacks which give you the required calories. Eat foods which are low in added fat and sugar and are high in fiber and water. You can eat an apple or grab a carrot; you can also eat a snack made of a whole wheat gram or low-fat dairy product to get rid of hunger pangs during the day.


• Keep a check on the amount of sugary drinks you take during the day. You can drink fresh fruit juice instead of reaching out of drinks with corn syrup or sugar.


• Try to eat snacks that have both protein and carbohydrate in it to stay full for a longer period like string cheese or a couple of whole-wheat crackers with some peanut butter. Eating plain yoghurt for a snack is also a good idea you can mix in some fresh fruits to it to enhance its taste.


• Whole grain snacks are always good for getting that extra energy you need like low salt pretzels or tortilla chips.


• Always eat a hearty breakfast as it is the first meal of the day and gives you instant energy to your body to work during the day.


• If you like to snack, go for unsalted nuts and seeds like almonds, walnuts, peanuts, etc. as they give you ample amount of nutrients. Remember nuts are loaded with calories, therefore, keep a check on how much you are eating it during the day.


• Avoid eating snacks while watching TV or surfing the internet as you might lose track of how much you have eaten and end up eating a lot more than you should.


• If you are going out, take a healthy snack with you. It will help you fill your stomach with something nutritious rather than reaching out for French Fries or a Pizza.

Ingredients

• Bread – 6 slices
• Onion – 1/4 cup chopped
• Capsicum – 1/4 cup chopped
• Boiled Sweet Corn – 1/2 cup
• Grated Cheese – 1/2 cup
• Boiled Milk – 3/4 cup
• Pepper powder – 1/2 tsp
• Butter – 1 tbsp
• Maida – 1 tsp
• Chilli Flakes – 1 tsp
• Salt – to taste

Method

• Start with cooking sweet corn in a pressure cooker for around 5 to 6 whistles. Open the cooker, drain sweet corn and keep it aside.
• Chop onions and capsicum and keep it aside.
• Heat a tablespoon of oil and add onions to it.
• Cook the onions till they turn transparent and add capsicum to it. Saute it for a couple of minutes.
• Add sweet corn and pepper powder to it. Mix it well and keep it aside.
• Take the butter and heat it in a pan.
• Add Maida and fry for a few seconds, add milk to it.
• Keep stirring it until it turns into a thick sauce.
• Add the onion and capsicum to it, mix it well.
• Add grated cheese to it and let it cook till it melts and keep it aside.
• Take the bread and toast it, use little ghee to make it crunchy and spread the sauce you made with veggies and cheese on the bread.
• Serve it warm with the sauce of your choice, you can also serve it with green mint chutney.

Tips

• You can use Amul cube cheese for the toast if you like, but any cheese would do.
• You can use either frozen sweet corn or fresh ones.
• Use wheat or multigrain bread to make the snack healthier.

Ingredients

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp curry leaves
• 1 1/4 tsp hing
• 2 green chillies
• 1 tsp ginger paste
• 1 potato, boiled
• 3 tsp salt
• 1 1/2 tsp turmeric powder
• 1 1/2 tsp red chilli powder
• 1 tsp garam masala powder
• 1 tsp coriander leaves
• 1/2 tsp garam masala powder
• 1 cup gram flour
• 2 tsp red chilli powder
• 2 tsp salt
• 1 tsp turmeric powder
• 1/2 tsp ajwain
• 1/4 cup rice flour
• 2 paneer slices

Method

• Boil potato in a pressure cooker, peel it and keep it aside.
• Heat oil in a pan and add mustard seeds, curry leaves and hing.
• Add green chillies and ginger paste in it and mix it well, cook for a few seconds.
• Add the boiled potato in it, put salt, turmeric powder, red chilli powder, garam masala powder and coriander leaves and cook it well, mash the potato well in it.
• Put gram flour, red chilli powder, salt, turmeric powder, ajwain, rice flour and little water in a bowl and mix it well to make it into a dip.
• Sprinkle salt and red chilli powder on paneer.
• Now take two slices of bread, put in the potato filling and a piece of paneer in between them.
• Cut the filled sandwich into two equal parts.
• Dip the piece in the gram flour dip, don't leave it inside for long, let the dip cover the bread entirely and take it out.
• Deep fry the slice in hot oil. You should use a high flame to fry it, or the pakora will soak excessive oil.
• Keep it fried pakora on a tissue paper for a few seconds.
• Serve hot with your favourite sauce or chutney.

Ingredients

• 1 cup Poha
• 3 tbsp oil of your choice
• 1/2 tsp turmeric powder
• Salt to taste
• 1/2 tsp mustard seeds
• 1/2 cup of roasted peanuts
• 1 onion chopped
• Green chilli
• 6 to 8 curry leaves
• 1/2 cup of green peas soaked in warm water
• 1 tsp sugar
• 1/2 lemon

Method

• Take Poha, put it in a strainer and run it under tap water till it becomes soft.
• Press the flakes between fingers to see it is soft enough.
• Add salt, turmeric powder in the Poha and keep it aside.
• Heat oil in a pan and add mustard seeds, wait till they pop.
• Add onion, green chilli and curry leaves to it and cook till the onions are soft.
• Put green peas and cook for about 2 to 3 minutes.
• Add the Poha into the pan and sauté it for 2 minutes, you can add some water if it feels dry.
• Add sugar if you like it a little sweet.
• Cover the pan and cook for another 2 minutes.
• Take it out on a plate, squeeze lemon juice and sprinkle coriander leaves for garnish.
• Serve it hot with a cup of ginger tea.

Ingredients

• 1 bowl Large peas, boiled
• 3 potatoes (grated), boiled
• 2 green chillies, chopped
• 1/2 tsp Madras curry powder
• 1/4 tsp coriander powder
• 4 Kaffir lime leaves finely chopped
• 1/4 tsp red chilli powder
• 2 tbsp olive oil
• 6 Bread slices
• Butter
• Salt to taste

Method

• Take oil in a pan and saute green chillies in it.
• Add the potatoes in it and saute them too.
• Put the kaffir lime leaves, curry powder, boiled peas, red chilli powder, coriander powder and salt in it.
• Mash the potatoes and peas together with a spoon and cook for about 3 minutes.
• Put it in a plate and let it cool.
• Take two slices of bread and put butter on it.
• Take the filling and put it between the bread.
• If you like toasted bread, you can toast the sandwich in a pan.
• Server with ketchup or green chutney and a cup of hot coffee.

Ingredients

• 3 Cup Vermicelli Roasted Jave (Bambino - a brand in India)
• 3/4 Cup Tomato Chopped
• 1 Number Green Chili Chopped (3-inch length)
• 1/2 Cup Green Peas Matar
• 1/2 Cup Potato Chopped in small pieces
• 3 Tbsp Oil
• 1 Tsp Cumin Seeds
• 1 Tsp Coriander Powder
• 1/2 Tsp Turmeric Powder
• 1 Tsp Red Chili Powder
• 1/2 Tsp Mango Powder Amchoor
• 1 Tsp White Salt
• 9/2 Cup Water

Method

• Keep the peas aside and chop all the other vegetables into very small pieces.
• Heat oil in a pan on high flame and add tomatoes, green chilli and lower the heat.
• Put potatoes and peas in it and cook on low flame until the potatoes and peas are cooked.
• Now add red chilli powder, mango powder, coriander powder and turmeric powder and mix well.
• Add 1/2 cup water and cover the pan, cook for 5 minutes.
• Add 4 cups of water and roasted vermicelli and switch the flame to high.
• Boil it on high flame and turn it to low after one boil.
• Place the lid on the pan and cook till water evaporates, it should take not more than 5 minutes.
• Take it out on a plate and garnish with green coriander, serve hot.

Ingredients

• 1 Cup All-Purpose Flour
• 1 Teaspoon Sugar
• 1/4 Teaspoon Ground Cinnamon
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Salt
• 1 Cup Milk
• 1 Tablespoon Vegetable Oil
• 1 Tablespoon Water
• 1 Teaspoon Vanilla Extract
• 2 Tablespoons Butter

Method

• Take all the dry ingredients and mix them together.
• Take 1 cup milk and add vegetable oil, water and vanilla extract with it.
• Add the wet ingredients to the dry ingredients.
• Don't over mix them, use the cut and fold method, make sure there are no lumps in the mixture.
• Leave the mixture for a couple of minutes.
• Take a pan and heat it on a medium-high flame, pour butter on it and let it melt.
• Take the butter and pour it in the batter and mix well.
• Heat the pan again and pour a ladle ful of batter on the pan.
• Cook it until it bubbles and flip it to cook the other side.
• Cook till its golden brown.
• Pour some maple syrup or honey on it and serve hot.

Ingrefients

• 1 onion
• ½ cup maida / plain flour
• 2 tbsp corn flour
• ½ tsp mixed herbs
• ½ tsp chilli flakes
• ½ tsp salt
• ½ cup water
• 1 cup corn flakes crumb
• Oil for frying

Method

• Take a bowl and put ½ cup maida, 2 tbsp corn flour, ½ tsp mixed herbs, ½ tsp chilli flakes and ½ tsp salt in it.
• Mix it well and make it into a lump-free batter, you can add little more water in it if you like.
• Cut the onion into rings.
• Drop each ring into the batter.
• Put the onion rings one by one into the corn flakes crumb for that extra crunchy texture.
• Take the corn flakes coated ring and dip it again into the maida batter.
• Take it out and again roll it in the corn flakes crumbs.
• Heat oil in a pan and put the onion rings in it.
• Deep fry the rings in it until they are golden and crispy.
• Serve hot with chutney or ketchup.