Must-indulge nutri-rich international mix snacks

 Must-indulge nutri-rich international mix snacks

Snacks and quick-fix bites have always been a welcome with most of us. We love to roll out these concepts for the reason they come handy when needed the most and are well-preferred choice of our near and dear ones.
Variety, however, remains an essential key. Personal tastes and choices can be altered to suit the palate. It is always good to keep a few ingredients handy in the kitchen to ensure we can fix up those interesting plates and match the mood with the great food!
Usually weekends is when these ideas are required the most as what different to make has always been a common question in most homes. Most importantly, how to go about it, how long will it take and what about the final output? And will it meet everyone’s expectations?
The answer is simple. Do something simple, easy and be open to experimenting a little to break the routine chain of cooking. Trust me., you will have loads of compliments coming your way. Do check out a few suggestions on these snacky bites and try out these simple, easy-to-make, healthy recipes and feel the difference and twist!

Handy list for snacky bites

  • Breads: White/ brown/ French bread/ garlic bread
  • Canape base: Savoury crackers/ canape cups/ Monaco biscuits
  • Fresh veggie: Assorted colours like capsicums, broccoli, mushrooms
  • Choice of meat: Chicken/ lamb/ mutton/ fish and seafood/ cold cuts like sausage, salami, ham
  • Choice of dairy and canned: Paneer/ cream cheese/ cheese cubes/ butter, baked beans in tomato sauce, olives, gherkins, capers, jalapenos
  • Choice of sauces and dips: Tomato sauce, pesto, mayonnaise, hung curd, greek yogurt/ feta cheese, schezuan sauce/ Capsico/ mustard paste
  • Variety of nuts: Peanuts, cashews, almonds and raisins
  • Savouries: Sev puris, nylon sev, fried noodles




(An Indo-Mexican fusion spicy prawn starter, marinated cooked to perfection)
10-12 shelled, deveined and washed medium/ large prawns
For marination
1tbsp oil
1tsp ginger-garlic paste mix
1tsp Mexican seasonings or else make your own blend with chilli flakes, pepper, salt, herbs, cumin powder, coriander powder
1tsp Capsico sauce/ red chilli sauce
1tbsp Red chilli chutney/ Schezuan chutney
2tbsp lime juice
For serving
Onion slices with a dash of rock salt and white vinegar, lime slices, green coriander mint chutney/ chilli sauce/ achari mayonnaise
For variation
Try the same recipe with boneless chicken cubes, fish cubes, baby potatoes, tofu cubes
Prepare all the ingredients for the recipe.
Marinate the prawns and keep aside for 15-20 minutes.
In a mixing bowl, combine together the marinated ingredients. Mix well and add the cleaned prawns. Mix well again. Keep aside for 10-15 minutes and add a little white wine if desired.
Heat a non-stick pan/ grill pan and apply little oil or ghee. Place the prawns once the pan is hot. Cook the prawns well on both sides for two-three minutes, Brush with the marination sauce as needed.
In the meantime, keep the serving plate ready with some greens, salads and dips/ chutney to go with the prawns. Serve hot.
For a more interesting flavour in prawns, try adding a little of home mango pickle masala and little chopped coriander leaves/ toasted black sesame seeds/ fresh herbs into the cooked prawns. Mix well just before serving. You can serve these prawns with some nice Mexican style potato wedges with peri-peri spice mix or with salsa.




(Potatoes stuffed with goodness, baked in oven)
10-12 medium-sized potatoes with skin
For filling
1tbsp oil
1tsp butter
1tsp chopped garlic
1 small chopped onion
1 chopped tomato
1tsp chopped green chillies
Salt and pepper to taste
½tsp garam masala powder
½ cup grated paneer
1 chopped capsicum
1tbsp mix chopped nuts of choice
¼ cup grated cheese
Mixed herbs and chilli flakes to taste
2tbsp tomato ketchup
1tbsp chilli sauce
Prepare all the ingredients for the recipe.
Scrub the potatoes with salt to remove all unwanted dirt etc wash them well.
Using a sharp knife, cut off the top and create a base to make them sit well, scoop out the centre of the potatoes, chop them fine and use them in the filling with paneer. You can scoop them raw or else parboil and then scoop.
Heat oil and saute the ingredients one by one. Add salt, spices and little water, followed by capsicum and paneer. Mix well cook on low flame for two-three minutes. You can use a variety of veggies here. I also use egg bhurji, keema mattar for non-veg fillings. At times, I use a little cream cheese/ white sauce as topping.
Once the potato cups are ready after par boiling, stuff them with the prepared filling and top with a little cheese and place on a baking tray and allow to cook for five-six minutes in a preheated oven at 180 degrees Celsius. You can use a non-stick pan for the same.
Serve hot with a choice of dips/ sauces and chutneys.




(A fusion twist on tadka with fresh mushrooms spiced on toasts)
250g cut Fresh button mushrooms
For non-veg Use boneless chicken cubes/ sausages/ fish cubes
For base
4-5 loaves of French bread/ sliced white/ brown bread/ garlic bread
To spread
Butter/cream cheese/pesto sauce/ green chutney-mayo.
To prepare the topping
1tbsp olive oil/ oil
1tsp butter
½ tsp cumin seeds/ shahi jeera or mustard seeds
1tsp slit red chillies/ green chillies
1tsp chopped garlic
Salt and crushed black pepper to taste
2tbsp tomato ketchup
1tsp chilli sauce
2tbsp optional white wine/ add 1tsp white vinegar
1 tsp mixed herbs
8-10 cherry tomatoes
For final topping/ plating/ garnish
2tbsp chopped parsley/ coriander
Assorted bell peppers
Saute in olive oil for colour/ shavings of cheese/ black or green olives/ jalapenos
Prepare all the ingredients for the recipe.
Set the base-toast and keep aside.
Heat oil and butter in a pan. Add in the tempering ingredients one by one and allow to splutter and crackle. Add mushrooms and saute well. Add all seasonings and sauces. Cook for three-four minutes on medium flame. Add wine or vinegar. Turn off the flame.
Apply the spread on the bread base. Spoon up the topping.
Serve immediately and garnish as desired.




(Cottage cheese cubes in a varied delicate spice mix, grilled and served on sticks)
200gm paneer cubes
For marination
½ cup beaten curd
2tbsp fresh cream
1tbsp oil
1tbsp grated cheese or cream cheese
Salt and pepper to taste
½tsp turmeric powder
½tsp garam masala powder
1/4 tsp chaat masala powder
1tsp kasoori methi
1tbsp roasted crushed peanut powder
1tsp dried anardana if available
1tbsp lime juice
1/2tsp each of chilli flakes and mixed herbs
1tbsp chopped coriander
To serve
Lime slices, salad, dips and assorted chutneys, try peanut butter and tomato chutney combination with this one.
Prepare the ingredients for the recipe.
In a mixing bowl, combine the ingredients for the marination together and blend them well.
Now add paneer cubes, onion, tomato, capsicums, mushrooms if desired for variety.
Allow to be steeping in the marination for at least 20 minutes. Heat a grill pan/ non-stick pan. Grease it well with oil first, place the paneer pieces, allow to grill well on all sides.
Remove onto a serving platter. Secure each piece with toothpicks and serve hot with the choice of dips/ sauces etc.



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