Friday, November 9, 2018

Looking for easy snacks recipes?

Weekend Plus Desk :
Roasted Almond Dip
with Baked Namakpara
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
* 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
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
* 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

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
* 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.