These yummy recipes can satisfy your cravings between meals.
A healthy snack can help you keep your urges in check while keeping your tummy full.
It can also be a good mood lifter.
All recipes by chef Deepak Bhandari, executive chef, Elior India
Naan Veggie Pizza
Serves: 2
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients
- 2 loaves of naan bread
- 1/4 cup of olive oil, divided, or as needed
- 1 cup of fresh mushrooms, sliced
- 1 tomato, chopped
- 1 bell pepper, sliced
- 1 small red onion, chopped
- 1 tbsp chopped fresh basil, or to taste (optional)
- 1 tbsp chopped fresh oregano, or to taste (optional)
- 1/2 tsp red pepper flakes, or to taste (optional)
- 1 tbsp finely minced garlic
- 3 cups shredded mozzarella cheese
Method
- Preheat oven to 375 degrees F (190 degrees C).
- Place the naans on baking sheets and brush with olive oil.
- Bake the naans in the preheated oven until lightly toasted for 5 to 10 minutes.
- Stir the mushrooms, tomato, bell pepper, red onion, basil, oregano, and red pepper flakes together in a bowl.
- Fold the garlic and add 1 tbsp olive oil into the vegetable mixture.
- Spread the mozzarella cheese on each side of the naans; top with the vegetable mixture.
- Bake the pizzas in the oven until the cheese is melted and vegetables are cooked through for 10 to 15 minutes.
Nutrition: (Amount per serving)
Calories: 968
Total Fat: 57.6 g
Cholesterol: 118 mg
Sodium: 1369 mg
Total Carbohydrate: 60.8 g
Protein: 54.5 g
Raw Mango Hummus with Soup Stick and Grilled Pita Bread
Serves: 2
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients
- 3/4 cup chickpeas
- 1 tbsp tahini paste
- 1 raw mango
- 1/4 cup + 1 tsp olive oil
- 1/2 cup of water (reserved after cooking the chickpeas)
- 2 cloves of garlic
- 1 tbsp lemon juice
- Salt to taste
- 1 tsp + 1/8 tsp of paprika or chilli powder
- 1 sprig of parsley
- 3 pita bread
- 4-5 soup sticks
Method
- Blend the chickpeas and mango using a food processor with olive oil.
- Add tahini paste, olive oil, garlic and lemon juice and blend it well until you obtain a smooth mixture.
- Add some salt to taste.
- Take a serving bowl and pour the mango hummus into the bowl.
- Sprinkle with paprika powder and one sprig of parsley.
- Garnish and serve chilled with grilled pita bread and soup sticks.
Nutrition: (Amount per serving)
Serving size - 1 big bowl
Calories - 600 cal
Fat - 252 g
Protein - 119 g
Veg Wheat Momos
Serves: 2
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients
- 2 cups of wheat flour
- 2 tsp oil
- Salt to taste
- Water as required (to knead)
- 2 teaspoons of oil
- 2 cloves of garlic (finely chopped)
- 1 onion (finely chopped)
- 2 cups of cabbage (shredded)
- 1 carrot (grated)
- 1 tbsp vinegar
- ½ tsp pepper (crushed)
- 1 tbsp soy sauce
- 1 tbsp chilli sauce
- Salt to taste
Method
- Prepare the dough and rest it for 30 minutes.
- In a large kadhai, heat the oil and saute in the 2 garlic cloves.
- Saute 1 onion.
- Furthermore, add in 2 cups cabbage and 1 carrot, saute slightly.
- Add in 1 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp chilli sauce, ½ tsp pepper and salt to taste.
- Mix well and the stuffing is ready.
- After an hour, take the prepared momo dough and knead well again for a minute.
- Pinch a small ball and flatten.
- Dust with some wheat flour and start to roll using a rolling pin.
- Roll to a medium thin circle, roughly 4 – 5 inches in diameter.
- Place a heaped tbsp prepared stuffing in the centre.
- Start pleating the dough, forming a momo.
- Steam the momos for 10-12 minutes.
- Serve with sauce of your choice.
