New Delhi: Are you sick of eating the same old snacks and yearning for some new flavours to tantalize your taste buds? If your answer is yes, then we have got the perfect solution for you. Here we have something for everyone, whether you're craving crunchy delights or savoury nibbles or even baked delicacies. You can enjoy these delectable flavours from the comfort of your own kitchen, so a part of the health quotient also stays intact.


Listed below are some exciting recipes that can keep you energised throughout the week.


1. ASPARAGUS MUSHROOM CREAM CHEESE DIMSUMS (By Chef Ajay Chopra, Plaka)


Ingredients:



  • Potato starch

  • White starch

  • Water

  • Hot Water

  • Asparagus

  • Shitake Mushroom

  • Cream Cheese

  • Truffle Oil

  • Garlic

  • Salt

  • Aromata

  • Sugar

  • Fresh Red chilli chopped

  • Water Chestnut


Method:



  • In a bowl add potato starch, white starch, and water and mix it.

  • Then add hot boiling water and mix vigorously.

  • Transfer the batter to the surface and knead it.

  • Divide the dough into portions.

  • Roll it to a thin flat sheet and fill the stuffing.

  • Fold it to a dim sum shape and steam it.


2. JAPANESE AVOCADO PIZZA (Chef Vaibhav Bhargava, CHO)


Ingredients:



  • Tortilla sheet-  1no

  • Sliced onion-  20gm 

  • Chopped Chili- 5gm 

  • Japanese mayo-  20gm

  • Avocado slice-  200gm

  • Chilli oil-  5ml

  • Truffle oil-  5ml 

  • Tanuki-  10gm 

  • Microgreens- 5gm 

  • Edible flowers-  5gm 


Method: 



  • In a non-stick pan, add a tortilla sheet and cook it till crispy on low flame for about 8 to 10 mins and then leave it, It becomes crispy.

  • Now once the tortilla sheet is cold, use it as a base to make pizza.

  • Spread some mayonnaise on the sheet, add onion slice & chilli and spread all over to cover the sheet.

  • Add sliced avocado on top of the sheet and cover the whole sheet with it with thin slices all over. Make tanuki with tempura flour and water. Make the batter and splash them in hot oil and take it out on a paper towel.

  • Drizzle Japanese mayo on the avocado, spray some chilli oil and truffle oil.

  • Garnish with micro greens and edible flowers.

  • Cut into wedges and serve


Tanuki Ingredients:



  • Tempura flour- 100gm 

  • Water- 200ml

  • Edible charcoal-  20gm

  • Oil to fry 


3. CHICKEN POPCORN: (By Rahul Khare, Corporate Chef, The Finch)


Ingredients: 



  • Chicken Boneless- 200 gms

  • Deggi Mirch- 2 gms.

  • Tandoori Masala- 5 gms.

  • Curd- 25 gms.

  • Salt- 2 gms.

  • Ginger Garlic Paste- 15 gms.

  • Corn Flour (for coating)- 25 gms.

  • Oil for frying


For tossing:



  • Chopped coriander- 2 gms.

  • Lemon- 1/5 Nos.

  • Chaat Masala-1 gm


Method:



  • Mix all the ingredients except corn flour

  • Marinade it for at least 2 hours

  • Coat the chicken with dry corn flour

  • Deep fry it in moderately hot oil till golden brown

  • Toss the fried chicken balls in chopped coriander, chaat masala and lemon

  • Garnish with a coriander sprig and Serve hot with any mayo dip


4. FRIED CHICKEN BURGER (By Chef Shamsul Wahid, Boss Burger)


For the fried chicken


Ingredients:



  • 4 chicken thighs boneless 

  • 500 ml buttermilk

  • 30 gms dry oregano

  • 30 gms Smoked Paprika

  • 300 gms Cajun 

  • 50 gms Garlic powder

  • 50 gms sugar

  • 30 gms Salt


Method:



  • Flatten the chicken thighs roughly with the palm of your hand 

  • Combine the rest of the ingredients in a bowl and mix well

  • Adjust the seasoning if it is too spicy for you then add some more buttermilk 

  • Put the chicken thighs in the marinade and leave for 8 hours


For dredging the Chicken


Ingredients:



  • 250 gms flour

  • 30 gms dry oregano

  • 30 gms Smoked Paprika

  • 300 gms Cajun 

  • 50 gms Garlic powder

  • Salt to taste


Method:



  • Take water in a bowl

  • Hot oil for frying

  • Combine the flour with seasoning and mix very well

  • Take the marinated chicken breast and put in the flour and dredge on both sides shaking off the excess

  • Put this dredged chicken in the bowl of water for 15 seconds

  • Then take the chicken out and put it again in the flour

  • Gently rub the chicken in the flour till you get the crumbly dry effect on the chicken

  • Fry immediately don’t wait at all otherwise the crust will get chewy

  • Fry on low heat until golden brown and cooked through


For assembling the burger


Ingredients:



  • 100 gms Garlic Mayo

  •  4 Toasted burger buns

  • Half shredded Iceberg lettuce

  • Gherkins sliced 4


Method:



  • Apply Mayo on the buns 

  • Then put Iceberg lettuce on the base 

  • Then put the fried chicken 

  • After that put the Gherkins and close the bun

  • Serve hot