New Delhi: The weekends are the ideal time to unwind, take rest, and savour some delectable treats. The chance to indulge in delicious dishes that tempt our taste buds and create a sense of warmth and delight is something which we all crave. From crispy and savoury delights to mouthwatering sweets, these recipes for evening snacks will create a burst of flavour in your mouth. There is something for everyone, regardless of whether you like classic dishes or wish to try new culinary experiences, and the best part is that they only need a few basic ingredients that you probably already have in your kitchen.
Let's take a look at them:
1. Prawn Har Gau (By Ram Bahadur Budhathoki, Head Chef, Chowman Chain of Restaurants)
Ingredients:
- 200g Prawns
- 4 tbsp Wheat Starch
- 2 tbsp Potato Starch
- 1/3 tsp Sesame Oil
- Salt as per taste
- 1/3tsp White Pepper
- Sugar as per taste
- 1 tbsp Ginger
- 3 tbsp Oil
Preparation:
- Take a bowl and make a mix using potato starch & wheat starch for that transparent wrap.
- Meanwhile marinate the prawns using sesame oil, salt, white pepper, oyster sauce, refined oil, sugar & ginger paste.’
- Leave the preparation for a while so that the ingredients & oil can penetrate the prawn walls and mix in well.
- Stuff the prawns within the wrap & steam it for a while.
- Once done, serve it hot!
- Don’t forget to add a spicy dip/sauce.
2. Jackfruit Chaat (By Mani Mohan Pathak, Executive Chef, Pilibhit House, Haridwar, IHCL SeleQtions)
Ingredients:
- 2kg jackfruit
- 30g ginger garlic paste
- 20g green chilli paste
- 10g turmeric
- 1kg broken wheat
- 1tbsp red chilli powder
- 100g potli ka masala
- 500ml ghee
- 1 mint bunch
- 50g brown onion
- 100g whole cashew
- 250g curd
- Salt, as per taste
Preparation:
- Marinate the jackfruit with ginger garlic paste, haldi, and green chilli paste and cook
- Boil it and take the shreds of jackfruit out of it.
- Cook broken wheat with green chilli and kebab chini and make a paste
- To a vessel, add ghee, ginger garlic paste, and green chilli paste and saute
- Add shredded jackfruit to it, along with chilli and turmeric powder
- Once the above is done, add curd and cook it till the oil seeps out. After that, add the broken wheat paste
- Allow it to cook until it reaches a consistency that doesn’t stick to the ladle
- Garnish with fried onions, cashew nuts, lemon wedges and fresh coriander. Serve hot.
3. Micro Sponge Ghevar (By Bhanu Singharia, Head Chef, Madam Chutney)
Ingredients:
- Full Fat Milk- 1litre
- Sugar- 100g
- Flour- 30g
- Saffron- 4 strands
- Cashew Nut- 50g
- Almonds- 50g
- Pistachio- 50g
- Cream Charger- 1
- Oil- 20g
- Almond Oil- 10g
Preparation:
- Boil the milk
- Reduce it well with sugar. The consistency should be rich and thick.
- Cool down the rabdi and pour it in Syphon Gun
- Charge the gun with a cylinder
- Cool it down and shake it well
- Pull the trigger of the gun slowly and make flowers out of the mixture on the serving platter
- Garnish it well with candied nuts, chopped pistachio, cashew nut and almonds
- Serve it chilled with a golden leaf and edible flower