Monday, May 20, 2019 | ePaper

Looking for easy snacks recipes?

To make your Diwali special, we reached out to popular chefs. From Chef Kunal Kapur, Masterchef India Judge to Chef Manish Mehrotra, Indian Accent, here are a few snacks recipes you should definitely try

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Weekend Plus Desk :
Roasted Almond Dip
with Baked Namakpara
Ingredients
1/2 cup - Almonds roasted & crushed
1 cup - Tomatoes, chopped
2 - Garlic cloves
1 - Sprig basil
1/2 - Lemon
1/2 tsp - Salt
1/2 tsp - Pepper
250g - Refined flour
10g - Sugar
1 tsp - Salt
20 ml - Olive oil
150 ml - Water
Method
* For the dip, place the tomatoes in a bowl.
* Crush and then chop the garlic, add to the tomatoes.
* Finely chop the basil sprig and add to tomatoes to the rest of the ingredients. Refrigerate for a while.
* Prepare dough with the above ingredients.
* Give it a rest for 10 minutes. Now roll out a very thin sheet and bake it in a pre-heated oven at 200c for 10-12 minutes.
* Remove and break into pieces. Serve with the almond dip.

Seb Aur Badaam Ka Shorba
Ingredients
150g - Almond (peeled)
20g - Ginger
5g - White pepper powder
10ml - Honey
2g - Jeera
Cream for topping
10 ml - Refined oil
5g - Shahijeera
5g - Saunf
2g - Cinnamon
Salt to Taste
200 ml - Veg stock
Method
* Blanch the almonds, make a puree and keep it aside.
* In a pan, heat a little oil, add ginger and green apple dices with a little water to boil. Cool it down to make a puree.
* In a separate sauce pan, add a little refined oil, shahijeera, saunf and cinnamon and sauté well.
* Add almond puree to cook for some time then add apple puree.
* After that, add a good vegetable stock and cook for 20 minutes. Add honey, pepper and jeera powder to it.
* Check the seasoning. Finish with cream and almond flakes which are toasted.

Almond Sweet Potato
and Pomegranate Chaat

Ingredients
15g - Almonds (peeled)
30g - Boiled sweet potato dices
5g - Pomegranate pearls
20g - White pea
5g - Onions chopped
5g - Tomatoes chopped and deseeded
2g - Chaat masala
1g - Green chillies
3 ml - Lemon juice
1g - Coriander, fresh
10 ml - Mint chutney
15 ml - Saunth chutney
1g - Red chilli powder
Method
* Boil white pea till it's cooked well.
* Mix chopped onions, chopped tomatoes, green chillies, fresh coriander, lemon juice, red chilli powder and chaat masala. Adjust the seasoning.
* In a separate bowl, take almonds, pomegranate pearls and sweet potato.
* Drizzle with saunth chutney, lemon juice, chaat masala and chopped coriander. Toss it lightly.
* Then, on a serving plate, mould the white pea ragda and arrange the almond chaat on top of it. Serve garnished with a coriander sprig.

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