People who watch their weight often complain that they have to snack on boring, bland items.However, there are quite a few options that can appeal to their taste buds. Here are some healthy and lip-smacking recipes for you picked up from various states.
Peanut chaat masala is an easy Maharashtrian snack that is easy to rustle up in minutes.Vinita Desai, a homemaker tells us about the recipe, “Pressure cook fresh peanuts with salt and turmeric. Cool and de-shell.You can have them as it is or mix it with chopped onions, tomatoes, green chillies, fresh coriander, chaat masala and a squeeze of lemon juice.”
You can’t miss the gaados (street carts) on streets of Goa selling Goan pav with bhaji or the other speciality- the simple yet delicious rassa omelette.Foodie Sarah Fernandes says, “Ros is a Konkani word for gravy which in this case is the spicy chicken xacuti gravy and floating in it is the egg omelette made with onions, tomatoes, garnished with coriander, and served with chopped onions on the side. Some may replace the chicken curry with plain tomato curry or mutton curry but the end result has to be a hot and spicy dish to be wiped clean with pav (toasted or plain).”
Steamed momos too are a good choice for those watching weight. Pranati Guha, a homemaker originally from Assam says, “Back home I have childhood memories of eating homemade momos. This steamed snack can be made with a variety of fillings like paneer, mashed potatoes, meat and cheese with finely chopped veg etables cabbage, spring onions, ginger and garlic being integral to each filling.Served hot with chilli sauce or spicy tomato chutney it is an unforgettable experience of monsoon food culture from northeast India.”
Indore has a speciality dish known as bhutte ka kees made by cooking freshly grated corn with green chillies, grated ginger and coconut, topped with coriander leaves and spices. It is eaten as it is or with chapatis.Another Indori special is the poha which along with jalebi is a favourite breakfast item in Indore. Says Vinita Desai, “The Indori poha is incomplete without the fennel seeds added to the tadka and pomegranate seeds for garnishing. Many also add sev and other namkeen to the poha giving it a crunchy twist.”
In Punjab they love their deep-fried samosas but there are other equally tempting snacks like masala chana aloo chaat. Pooja Khanna who makes it a point to pre pare nutritious snacks says, “I make a tangy masala chana aloo chaat which is healthy and tasty. I make the same chaat using boiled rajma, chhole or chawli. It takes care chawli. It takes care of the taste buds and my waist-line too.”