Tasty and healthy snacks for the monsoons

Here are some delicious and healthy snacks by Chef Ranveer Brar of 'Snack Attack' fame. Gorge on these yummy dishes without any guilt pangs.

By: IANS | | Updated: June 24, 2016 3:06 pm

Fried snacks are savoured by many, especially during the monsoons. But it upsets your stomach and you feel guilty for indulging in them. Here are some delicious healthy snacks that you can gorge on without any guilt pangs. Also Read - Beetroot poriyal with pear and roasted cumin: Boost your immunity with this vitamin C rich recipe

Chef Ranveer Brar, who hosts Zee Khana Khazana’s ‘Snack Attack’, helps you prepare healthy and yummy snacks: Also Read - Beetroot can be your weight loss buddy

Sofyani Paneer Tikka Also Read - Foods to improve your circulation

sofyani paneer tikka Ingredients:
– 350g of cottage cheese
– Mint and tomato chutney as required

For filling:
– One cup of grated cottage cheese
– One tablespoon of mint chutney
– Salt to taste
– Crushed black pepper to taste

To marinate:
– Half cup of curd
– One-and-half teaspoons of ginger garlic paste
– Salt to taste
– Two teaspoon of garam masala powder
– One teaspoon of fennel seeds
– One-and-half teaspoons of gram flour

For accompaniment:
– One tablespoon of oil
– One cup of red, yellow bell pepper and capsicum mixture
– One-fourth cup of onion slices
– One teaspoon of chaat masala

For garnish:
– Mint leaves as required
– Coriander leaves as required

Procedure:
– Take a bowl and mix grated cottage cheese, mint chutney, salt and crushed black pepper.

– Take another bowl to marinate. Add yoghurt, ginger garlic paste, salt, garam masala, fennel seeds, gram flour and mix it well.

– Cut cubes of the cottage cheese, slit each from the centre and fill it with stuffing.

– Now marinate the cottage cheese cubes in the prepared mixture and keep them on the baking tray. Pour the remaining mixture on top of it.

– Bake at 200 degree celsius for around 10 minutes.

– To make the accompaniment, heat oil and sauté red and yellow bell pepper, capsicum slices, onion slices and chaat masala in a pan.

– Put the vegetables on the skewers with cottage cheese cubes.

– Place the skewers on the plate and serve it with mint and tomato chutney, garnish it with coriander leafs.

Beetroot Hummus

Ingredients
– Two tablespoons of lemon juice
– Five to six garlic cloves
– Two tablespoons of tahini paste
– Half cup of oil
– Half cup of beetroot paste
– One-and-half cup of boiled chickpea
– One cup of oil to blend
– Two chapattis
– Seven to eight olives
– One cucumber