A desi fusion twist on tempting bites

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 fuss or messing up the kitchen.

Preparing snacky meals does not really mean that it is a very time-consuming or tedious activity at the end of a busy day. It simply means a little pre-planning and preparation, 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 bingeing on frozen foods, and the ready-to-eat food segment of the market is so huge today that people just want something handy and ready to relish 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 ready-to-fry snacks. They are all okay once in a while, and at times we do not have many options but to go for them and use them in a way that not only impresses our guests and family but also saves time and effort needed to make recipes from scratch, especially with limitations in a number of ways. The concept being presented today is for those who wish to pre-plan a get-together or want to do something with ease.

Snacks can be modified, varied, and designed according to our tastes, choices, and preferences. While some are looking for non-vegetarian options, we also have many vegetarians, not to forget vegans and eggetarians. What matters when planning a snack menu is the cooking method involved. Avoid frying everything and avoid using the oven for every single recipe since it will delay the service time as well. We also need to consider whether the snacks will be served hot or cold. We do have cold starters, such as salads served on canapés, in which case the preparation and serving temperatures also need to be considered.

Here are a few snack ideas for our readers to try and spend some quality time with family and friends.

"Snack ideas are not only creative to work on, they can be designed to suit the tastes, flavours, and choices of our guests in such a way that they leave an everlasting impression of our culinary skills and talent on their minds and palates."
– Dr. Kaviraj Khialani, Celebrity Master Chef

Recipe-1] 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

Mix well and deep fry until 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, cubed
Red chili sauce – 2–3 tsp
Green chili sauce – 2–3 tsp
Soya sauce – 1–2 tsp
Water – 1 cup
Cornflour – 2–3 tsp + ¼ cup water
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 minutes. Add maida, cornflour, egg or water, coat well, deep fry until golden brown, and keep aside.
Prepare the chili sauce by heating oil. Add the chilies, ginger, garlic, and spring onions, and sauté for a couple of minutes. Add the sauces, seasonings, salt, pepper, and a little water. Bring to a boil.
Add the cornflour and water solution to the pan and bring to a boil. Once the sauce thickens, add the cauliflower pieces and capsicum cubes. Cook for 2 minutes. Add vinegar and a little Schezuan sauce. Garnish with spring onion greens and serve hot.

Recipe-2] Cheesy Mushroom and Pepper Veg Rolls

Ingredients

For the roll wrappers

Spring roll wrappers – 10–12
Filo pastry wrappers – 10–12
Or fresh wrappers 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 – ½ cup, chopped
Mushrooms – 1 cup, sliced
Salt and pepper to taste
Mixed herbs – ½ tsp
Chili flakes – ½ tsp
Garam masala powder – ¼ tsp
Maida – 1 tsp
Chopped spring onion greens – ¼ cup
Grated cheese – ¼ cup
Oil for deep frying

To serve with

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

Method

Prepare the wrappers for the rolls.
Heat oil in a pan. Add garlic, ginger, chilies, onions, and capsicum. Sauté for 2–3 minutes. Add mushrooms and sauté well.
Add maida, salt, pepper, herbs, chili flakes, and garam masala. Cook for another 2–3 minutes. Turn off the flame and transfer to a plate. Add cheese and spring onion greens and mix well.
Spread out the wrappers, place the filling on one side, roll, tuck in the sides, and roll again. Seal the ends with a maida-water paste.
Heat oil in a kadai and deep fry until golden brown. Drain excess oil, cut into 1 x 2 pieces, and serve with dips and sauces.

Recipe-3] Chicken Chiang Mai

Ingredients

Chicken

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
Maida – 1–2 tsp
Cornflour – 1–2 tsp
Oil for deep frying

To prepare the sauce

Oil – 2 tsp
Garlic – 1 tsp, chopped
Ginger – 1 tsp, chopped
Green chilies – 2–3, slit
Red chilies – 1–2, slit
Onion – ½ cup, cubed
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
Cornflour and water solution – 2–3 tbsp
Spring onion greens – 2–3 tbsp, chopped
Fried cashews – 2–3 tbsp

Method

Clean, wash, and cut the chicken into cubes.
Apply the marinade and keep aside for 20 minutes.
Add egg, maida, and cornflour to the marinated chicken. Mix well and deep fry until golden brown for about 3–4 minutes. Drain excess oil.
Heat oil in a pan and sauté ginger, garlic, chilies, and onions. Add sauces, seasonings, and a little water. Bring to a boil. Add the cornflour solution to slightly thicken the sauce. Add a little honey for extra taste.
Add the fried chicken pieces and cook in the sauce for 2–3 minutes. Finish with toasted sesame seeds and fried cashews. Garnish with spring onion greens and serve hot.

Recipe-4] Soya Veggie Sesame Toast

Ingredients

White or brown bread – 3–4 slices, cut into 1 x 4 triangles
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 minutes
Green peas – ½ cup, boiled
Salt and pepper to taste
Green capsicum – ¼ cup, chopped
Mixed herbs – ¼ tsp
Chili flakes – ½ tsp
Water – ¼ cup
Tomato ketchup – 2 tsp
Red chili sauce – 2 tsp
Grated cheese – 2–3 tbsp
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 for frying or bake in the oven.

Method

Remove the crusts from the bread and cut into 1 x 4 triangles.
Heat oil in a pan and sauté ginger-garlic and onions until golden. Add green peas, drained soya granules, tomato puree, salt, spices, herbs, chili flakes, and garam masala as desired.
Add a little water and cook on a low flame for 10–12 minutes until the mixture dries slightly. Add boiled mashed potato, coriander leaves, and cheese. Mix well and cool.
Butter the bread pieces, spread the topping evenly, sprinkle cheese and sesame seeds, and bake on a tray at 180°C for 3–4 minutes.
Serve hot, garnished with more greens and accompanied by a variety of sauces and dips.

Recipe-5] 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 – ¼ tsp
Chaat masala – ½ tsp
Capsico – ½ tsp

Apply the marinade and keep aside for 10 minutes.

Heat 2 tsp oil and pan fry the tofu for 2 minutes. 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
Onion – ½ cup, cubed
Red capsicum – ½ cup, cubed
Green capsicum – ½ cup, cubed
Yellow capsicum – ½ tsp, cubed
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 – ¼ cup
Cornflour and water solution – 2–3 tsp
Spring onion greens – 2–3 tbsp, chopped

Method

Prepare all the ingredients for the tofu recipe.
Paneer cubes can also be used in the same recipe.
Cut the tofu or paneer into cubes.
Apply the marinade, toss well, cover, and keep aside for 10 minutes.
Heat oil and sauté ginger, garlic, and chilies for a few seconds. Add onions and capsicum cubes. Season with salt, pepper, herbs, and chili flakes as desired.
Add a little water and bring to a boil. Stir in the cornflour-water solution to thicken the sauce slightly. Add the tofu cubes and cook for 2–3 minutes. Adjust the seasoning and consistency as required.
Finally, add peanut butter and mix well. Garnish with spring onion greens and serve hot.