Try Something New, Try Something Tasty: 10 Simple Snack Recipes You Can Try Right in Your Kitchen (2020)

• Nutrient Intake: Snacks are the supplements, and they provide the nutrients that regular three times meals miss out. To complete the void of nutrients for your body, you need to select healthy snacks that include grain cereals, yoghurt, milk, etc.


• Increase Sustained Energy: Snacks are the bridge of the gapped meals, and they balance the blood sugar levels and also promote the lost energy in the body. Hence, you do not feel tired, and you can improve your daily routine through snacks.


• Raise Metabolism: There is a myth that little food is good for weight but the reality is different. As metabolism needs to be functioning well and nuts included snacks help your bloodstream pump away. Hence, the heart goes healthy.


• Increase in Concentration: Healthy snacks keep us energized, and we become more alert. Without feeling tired or hungry, we can concentrate more on our work. Especially snacking fruits and vegetables are more effective for concentration.


• Recovery from Exercise: Snacking foods that include carbohydrates and protein can give the best results in the workout sessions. Also, it can recover the energy that you have spent in the exercise.

Ingredients

• 20 pieces of chicken, 12 grams each
• Oil for frying
• 1 Marathi caper
• 3 star anise
• 2 mace flower
• ½ nutmeg, peanut size
• 4 cloves
• 1 cinnamon sticks, 2 inches
• ½ teaspoon raw rice, roasted
• 1 tablespoon chilli powder
• 1 teaspoon turmeric powder
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala powder
• 2 lemons
• 1 tablespoon rice powder
• 1 tablespoon corn flour
• 1 egg, beaten
• Salt as required

How to make

• Mix all the ingredients that include chilli powder, turmeric, ginger-garlic paste, lemon juice and beaten egg with rice flour and corn flour. It will be your marinade.
• Apply the marination on the chicken pieces and leave it for about 30 minutes.
• Light stove and fry marinated chicken in the hot oil
• Now, serve the fried chicken with raw onion and lemon wedges.

Ingredients

• 2 tablespoon black pepper seeds
• 2 tablespoon coriander seeds
• 1 cup besan
• 1 cup onions, chopped
• 5 green chillies
• 1 teaspoon ginger, chopped
• 7-8 raisins
• 7-8 cashew nuts
• 2 teaspoon salt
• 2 teaspoon paneer
• 2 cups hung curd
• 2 tablespoon red chilli flakes
• 2 tablespoon coriander leaves
• ½ cup corn flour

How to make

• Dry roast black pepper and coriander seeds on the pan and rush them into a powder.
• Then, take a Besan in a pan and roast it for a while.
• Now, take chopped onion into a bowl and add green chillies, chopped ginger, raisins, cashew nuts, the roasted black pepper and coriander powder, salt and paneer all together and mix them well.
• Take a bowl and put hung curd into it. In the same bowl also, add salt, roasted black pepper and coriander powder, red chilli flakes, green chillies, coriander leaves and grated paneer, roasted besan and corn flour.
• Mix all the ingredients thoroughly and make a dough.
• Pull out a piece of dough and make that round like bread and put the prepared filling into it.
• Fry those round pieces in the oil heating the pan until the pieces turn into golden brown.
• Now, Dahi Kebab is ready to serve with mint chutney.

Ingredients

• 2 Medium potatoes, boiled, peeled and cubed
• 1 onion, chopped
• 1 green chilli
• A handful of Fresh coriander leaves
• 4 tablespoon fresh tamarind chutney
• 2 tablespoon hot mint chutney
• 1 lemon
• 1 spring onion
• A pinch of chaat masala
• Salt to taste

How to make

• Fry the boiled potatoes deeply until it turns golden and crisp. Absorb additional oil of potatoes with absorbent kitchen paper and put them into a bowl.
• Put the chopped onion, green chilli and coriander leaves on the bowl. Then add the tamarind as well as mint chutney on them.
• Squeeze lime juice over the ingredients adding the chaat masala as well as spring onion and season with salt. Mix all the ingredients together nicely.
• You are ready to serve Dilli ki Fried Aloo Chaat.

Ingredients

• ½ cup chana dal which is husked and split Bengal gram
• 1 dry red chilli, deseeded and halved
• 1 teaspoon fennel seeds
• ½ teaspoon coriander seeds
• ¼ teaspoon black pepper
• 1 small onion, chopped
• 1 green chilli, chopped
• 1 teaspoon finely chopped ginger
• 9 to 10 curry leaves, finely chopped
• 2 to 3 tablespoon chopped coriander leaves
• 1 pinch asafoetida
• Salt to taste
• Oil for frying
• Water as required

How to make

• Rinse half-cup chana dal a couple of times in water and then soak in enough water for about two hours.
• Put the ingredients such as dry red chilli, fennel seeds, coriander seeds and black pepper into the grinder and coarse them well.
• Drain the soaked chana dal and crush it into a grinder jar with the spices already there. And remove the dal scraping into the mixing bowl.
• Add chopped onion, chopped green chillies, chopped ginger, finely chopped curry leaves, chopped coriander leaves and a pinch of asafoetida and salt as per taste and mix them well to a dough.
• Pull out pieces of dough and make medium-sized balls, and then flatten them.
• Heat oil into the pan and carefully fry the prepared masala vadas for a couple of minutes side by side until they are golden and crispy.
• Drain masala vadas on kitchen paper towels and serve them with tomato ketchup or with coconut chutney.

Ingredients

• 100 grams of potatoes
• 60 grams cheese, tightly packed
• ¼ teaspoon black pepper crushed
• 1 pinch garam masala (optional)
• 1.5 tablespoon chopped coriander leaves
• 3.5 to 4 tablespoon gram flour
• 2 to 3 pinches black salt
• Oil for deep frying, as required

How to make

• Boil some potatoes in the cooker until they are completely cooked and peel and smash them in the mixing bowl.
• Add the ingredients: crushed black pepper, a pinch of garam masala if desired and chopped coriander leaves to the mashed potatoes. Also, add some gram flour to the ingredients and mix them well.
• Then spring two pinches of black salt over the grated cheese and mix the cheese with the rest of the potato mixture very well.
• Make small balls from a mixture of cheese and potato.
• Heat the oil on the deep pan and fry the balls until they are golden and crispy.
• Remove the golden balls from the pan and put them on kitchen paper.
• Now, you can serve cheese balls with tomato ketchup or mint coriander chutney.

Ingredients

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon curry leaves
• 1.25 teaspoon hing
• 2 Green chillies
• 1 teaspoon ginger paste
• 1 potato, boiled
• 5 teaspoon salt
• 2.5 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon coriander leaves
• 1 cup gram flour
• 3.5 teaspoon red chilli powder
• ½ teaspoon ajwain
• ¼ cup rice flour
• 2 paneer slices

How to make

• Heat the oil in the pan and add mustard seeds, curry leaves, and hing.
• After stirring for a while, add green chillies and ginger paste and mix them well. Also, put some boiled and mashed potatoes in the pan and add salt, turmeric powder, red chilli powder, garam masala powder, and coriander leaves. Mix all together to make a thick filling.
• Then, add gram flour, red chilli powder, salt, turmeric powder, ajwain, rice flour, and some water in another boil and stir all until they turn into a liquid dip.
• Next, sprinkle some salt and red chilli powder over the paneer and spread slices of bread, between potato filling and paneer. Then, cut the bread into slices.
• Dip the bread slices in the gram flour in a way that completely soaks the flour.
• Fry deep the soaked bread slices in hot oil and you are ready to serve bread pakora with green chillies along with tomato ketchup.

Ingredients

• 3 cups cabbage, shredded
• ½ cup carrot, shredded
• ¼ cup bell pepper
• 2 spring onions
• 1 to 2 tablespoon olive oil
• 1 to 2 teaspoon soya sauce
• 1 teaspoon vinegar
• ¼ to ½ teaspoon pepper powder
• A little salt
• 1 cup cooked noodles
• 6 spring rolls wrappers, frozen
• 1 cup oil for deep fry

How to make

• Take a pan and saute the spring onion white with oil onto it. Also, add all the vegetables except the onions green and pry them until they are half crunchy.
• On the hot pan, add soy sauce and vinegar and mix them well. Also, add onions green as well as peppers and mix them. Now, turn the stove off.
• If you want to add noodles, boil, rinse, mix them with vegetables and fry them all. Add soya sauce and sprinkle salt and pepper.
• Put the damp cloth on the frozen sheets for about 5 to 7 minutes.
• Spread one wrapper and roll one edge to the inner side, covering the stuff. Now bring the sides to the centre and seal it rolling the wrapper and keep them covered.
• Heat the oil on the pan, place the rolls in it and remove them on kitchen paper. Now you can serve veg spring rolls with ketchup.

Ingredients

• 200 grams of potatoes
• ½ cup green peas, fresh or frozen
• 2 cups of water
• 4 tablespoons besan
• 1 green chilli
• 1 to 1.5 inches ginger, roughly chopped
• 1 teaspoon chaat masala powder
• 1 teaspoon dry mango powder
• ¼ teaspoon garam masala powder
• Salt as required
• 8 cashew halves if desired
• 2 to 3 tablespoons oil for pan-frying

How to make

• Steam potatoes and green peas by putting some water in the cooker and removing them on the plate.
• Boil the water on the pan and when the water is boiled enough, turn off the stove and put the spinach leaves in the water.
• After 2 minutes, remove the leaves and take them in the cold water. Then, remove them in a colander and squeeze lightly. Also, chop the spinach leaves well.
• Crush the ginger in the mortar paste.
• Take the besan on the hot pan and roast it stirring until the colour of besan changes. And put the roasted besan aside.
• Now mix steamed green peas as well as chopped spinach leaves and grind the steamed potatoes over the mixture.
• Now add the roasted besan along with ginger-chilli paste, salt to taste and the spice powders on the mixture of potatoes, peas and spinach leaves.
• Then, mix all well and make a solid mixture.
• Out of the mixture, make medium-sized flatten and round pieces, applying little oil on the palm.
• Now, place halved cashews on the centre of each piece and take them on the pan, heating the oil.
• Fry the pieces until they get the golden colour and remove them on the kitchen paper.
• Now, you can serve the pieces as Hara Bhara Kabab with coriander chutney or tomato ketchup.

Ingredients

• ¾ cup whole wheat flour
• 3 tablespoons cornflour
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chilli powder
• 1 teaspoon black pepper powder
• 2 teaspoon soy sauce
• Salt as required
• 6 tablespoons oil
• 1 tablespoon cornflour
• Water as required
• 1 tablespoon chopped ginger
• 1 tablespoon chopped garlic
• ½ to 1 teaspoon chopped green chillies
• 1 teaspoon chopped celery if desired
• 2 tablespoons tomato ketchup
• ½ tablespoon green chilli sauce
• ½ teaspoon sugar
• 1 teaspoon rice vinegar
• 3 tablespoons chopped spring onions

How to make

• Take gobi and chop it finely and add it into the hot water for 10 minutes. Now, remove the chopped gobi aside.
• Take a bowl and add wheat flour, tablespoons cornflour, ginger-garlic paste, red chilli powder, black pepper powder, soya sauce and salt as given above.
• Now, mix all well and whisk to a smooth batter, pouring some water.
• Then, dip the gobi florets in the batter and heat the pan.
• Start frying the coated gobi florets in the hot oil and cook them until they are crispy with both sides. Remove them now on the kitchen paper.
• On the same pan, add chopped ginger, garlic and green chilli. After stirring for a while, add chopped spring onion whites and green bell pepper on the pan.
• Now, add soy sauce, tomato sauce and black pepper powder and mix them all. Also, add fried cauliflower florets with the company of ingredients.
• Also, add rice vinegar and switch off the flame. You can garnish chopped spring onions greens onto the ingredients while serving.
• Now serve your Gobi Manchurian with steamed rice or mushroom noodles.

Ingredients

• 250 gram chana dal
• 50 ml yoghurt
• Sugar
• 20 ml of oil
• 5 grams of mustard seeds
• 3 grams red chillies
• 2 grams asafoetida
• Water as desired
• 5 ml of lemon juice
• Salt as required
• 10 grams green chillies, chopped
• 20 grams coriander leaves, chopped
• 10 grams ginger, chopped
• 10 grams turmeric
• Salt to taste
• 3 grams soda bi-carb
• Coconut, grated
• Coriander leaves, chopped

How to make

• Prepare the ingredients a day before you start cooking Chana Dal Dhokla. Dip the Chana dal (lentils) in water for two hours and blend with the yoghurt, and make pancake batter of it.
• Add sugar to the batter and mix it and leave in a warm place to ferment overnight. Mix in the soda bi-carb with oil in another bowl.
• Take other ingredients and mix them into the batter after it is fermented and place it in a steamer.
• Also, put the soda bicarb to the batter and mix them well and steam it for 20 minutes.
• After making the batter cool, cut it into cubes.
• Now, heat oil in a pan, add the mustard seeds, and also add the rest of the ingredients. Pour all the hot ingredients on the cubes.
• Finally, you are ready to serve Chana Dal Dhokla after you have finished garnishing grated coconut and coriander leaves.

• Plan Ahead for Snack: Collect foods that include nutrients early so that you do not have a hard time searching for foods in the snacking time. Store grab-and-go snacks such as fruits, vegetables, whole grain cereals, yoghurt, and milk.


• Keep Nutrients in Sight: Calcium, vitamin D, potassium, and fibre are three nutrients that every human need. Now inwards, go for snacks that include a good amount of nutrients.


• Watch the Portion Size: It is important not to chug on heavy snacks. They make you overweight and cause other problems as well; always try light snacks or single-serving snacks.


• Avoid Long Eating Gaps: Do not wait to eat until you lose your energy, and you start feeling weak. The long eating gap can cause the blood sugar to go down, and it hinders your overall health.