The rainy season is in full bloom and the heart wants what the heart wants – yummy spicy snacks!!! For the health conscious, it is a constant tug of war between what the heart wants and what the body does not need (the unwanted calories and the increased weight).
Wish we could find some of the healthier options that would taste no less delicious than the sinful fried tit bits but not feel guilty about consuming them. Well!!!!! Here they are!!!
Try them and let us know which one did you like the best.
- 500 grams boneless chicken (skinless) cut into small cubes.
- Salt & black pepper (as per taste)
- Olive oil
- 2 tbsp parmesan cheese grated
- Preheat oven at 425°
- In a bowl mix the breadcrumbs and the parmesan cheese.
- Season the chicken cubes with salt and pepper and mix it in a bowl with 2 tsp of olive oil.
- Coat the cubes with the breadcrumb -cheese mixture evenly.
- Lightly brush the baking trey with some olive oil and place the cubes on the trey.
- Bake it initially for 8 to 10 minutes.
- Turn them over and bake again for another 4 to 5 minutes (make sure that the chicken is properly cooked)
- Serve hot with ketchup, honey mustard or cheesy dip (optional).
- 10-12 bread slices (brown bread is always healthier)
- 300 grams paneer (cottage cheese) grated
- 1 teaspoon ginger paste
- Salt & pepper to taste
- 2 tsp red chili flakes
- 2 tbsp mint leaves (finely chopped)
- 2 tbsp of coriander leaves (finely chopped)
- Melted butter for brushing (you can replace it with olive oil as a more healthy option)
- Preheat the oven at 180°
- Prepare the bread slices by cutting the edges off and flattening it slightly with a rolling pin.
- In a bowl mix the paneer, ginger, mint & coriander leaves, chili flakes, salt & pepper. Mix them till the matter is consistent.
- Take a flattened read slice and place a spoon of the mixture towards one side of the slice.
- Brush the other half of the bread with some water so that once rolled, it will stick.
- Roll the bread slice and gently stick the 2 ends together.
- Similarly make the remaining rolls.
- Place the rolls on the baking trey and brush them with melted butter on both sides.
- Bake them until looks golden and crisp (8 to 10 minutes)
- Turn them and bake them for another 4 to 5 minutes
- Serve hot with ketchup or green chutney.
For the dough
- Wheat flour – 250 grams
- Sugar – 2 tsp
- Yeast – 1 tsp
- Water – as per requirement
For the filling
- Urad dal (powdered) – 50 grams
- Red chili powder – 3 tsp
- Dhaniya powder – 5 tsp
- Saunf powder – 4 tsp
- Hing – ¼ tsp
- Salt (as per taste)
- Oil – for brushing
- Kneed the wheat flour with sugar, yeast and water and let it sit for an hour.
- Mix urad dal powder with water and let it stand for about 30-40 mintues (till it swells and dries)
- Add chili, dhaniya and saunf powder and hing with warm water and blend till the mixture is soft and consistent.
- Add little oil to the dough and make small round dough balls. Place half tsp of urad dal mix in the center of the dough ball as the filling and seal it. Repeat this for all the small dough balls.
- Use a rolling pin and roll them into a circle of not more than 6 inches in diameter.
- Preheat oven at 160°.
- Brush oil on to a baking trey and place these rolled doughs by leaving some space between them.
- Bake them till they are light golden in color.
- Check on them after 4 to 5 minutes to see if they need turning over.
- Serve hot with curd, pickles or ketchup.
- July 11, 2016
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