New Delhi: National Junk Food Day is a fun holiday that allows you to consume your favourite junk food guilt-free. You can indulge in high-calorie, sweet, and savoury treats without counting your carbs at least on this special day. Every year, this special occasion is celebrated on July 21. Although the exact origins of this day are unknown, it is possible that it arose from the desire of health-conscious people to indulge in junk food without feeling bad. The popularity of fast food franchises and the proliferation of packaged goods in the late 1900s both led to the growth of junk food culture. Microbiologist Michael Jacobson invented the phrase 'junk food' in the 1970s to raise awareness about the bad health effects of excessive preservatives, salt, and sugar in our diets.
However, occasional junk food indulgence, when combined with an otherwise balanced diet, causes no harm and allows you to enjoy pleasures guilt-free. Today is one such occasion to enjoy those scrumptious delights. Now, if you don't want to eat outside, you can prepare your tasty delights at home itself. Here are a few recipes to try:
1. Activated Charcoal Slider With Beer Battered Sole (By Chef Sudesh Rana, Chef de partie (global cuisine), Araiya Palampur)
Ingredients
For Slider:
- Activated charcoal - 12grm
- Refined flour-200 grams
- Dry yeast- 5grm
- Sugar granulated- 5 gram
- Salt- 2 grams
- Water-90ml
- Vegetable oil- 20ml
Method:
- Dry yeast is activated with warm water, and sugar separate.
- Combine active starter and water together. Add activated charcoal, salt, and Mix well.
- Slowly add the flour. Mix well making sure to have a shiny dough. Let it rest for 30 minutes.
- Make portions of 100grm each. On the baking tray keep for proofing and to rise. With water spray add multigrain seeds on top or may apply egg wash.
- Preheat the oven to 190 degrees Celsius. And bake for 14 minutes until the baking colour has been achieved.
For Beer battered sole:
- Bottom fermented beer 150ml
- Refined flour 100grm
- Masa harina flour(maize) to 50 gram
- Salt and white pepper to preference
- Indian sole fillet 200grm
Method:
- A smooth batter is prepared with bottom fermented beer and refined flour and seasoned.
- Fillet of fish is coated with batter and deep fried to a crisp texture.
For formulating slider making:
- Caramelized onion
- Indian salad leaf or romaine or Russian kale
- Rich cotiza (cheese sauce) for layering moisture and accompanying.
- Pineapple and cilantro salsa is recommended with jalapeno
2. Crispy Aloo Cheese Veg Nuggets (By Animeta, Ruchi Gagan Deep, Ruchi’s Recipe Book, Foodieslife)
Whether you're looking for a scrumptious breakfast or a delightful snack, these crispy treats are an absolute must-try. With its crispy exterior and tender interior, these nuggets are an excellent choice for a satisfying breakfast or a snack that will please the entire family. Indulge in the exquisite combination of flavours and textures offered by the irresistible Crispy Aloo Cheese Veg Nuggets.
Ingredients:
- 4 to 5 medium-sized boiled potatoes
- 1 1/4 cups of boiled green peas
- 1 1/4 cups of sweet corn
- 2 slices of cheese (optional)
- Grated carrots
- Capsicum
- Onions
- Green chillies
- Chopped coriander
- 1 tsp of chilli flakes
- 1 tsp of oregano
- 1 to 1 1/2 tsp of salt (or as per taste)
- Breadcrumbs (made from 4 medium-sized breads)
- 4 tsp of all-purpose flour
- 4 tsp of corn flour
- Water (for making slurry)
- Oil (for frying)
Method:
- Boil and mash potatoes until tender. Add green peas, sweet corn, and cheese, and add carrots, capsicum, onions, green chillies, and coriander. Spice with chilli flakes and oregano.
- Add salt and breadcrumbs. Mix all ingredients together, then shape into nugget shapes.
- Create a slurry by coating the nuggets with flour and cornflour. Dip the nuggets in the slurry, coating them with breadcrumbs.
- Fry the nuggets in oil over medium flame until golden brown. Remove from the oil and let them rest on tissue paper. Enjoy with dip or chutney. If you have leftover nuggets, freeze them for future snacking.
3. Samosa Roll (By Animate Creator, Sunita Gupta, Recipes Hub)
Imagine a crispy samosa pastry enveloping a delightful mixture of spiced potatoes and vegetables, all expertly rolled together into an epic snack. This tantalizing treat is perfect for any occasion, making it an ideal choice for snacks that will surely satisfy your cravings.
Ingredients:
- 1 cup Maida
- 1 tsp Kalonji (or carom seeds)
- 1 tsp salt
- 2 tbsp refined oil (or 2 tbsp desi ghee)
- Water (as needed)
- 2 big potatoes
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 black cardamom
- 1/2 tsp black pepper
- 1 small onion
- 2-3 pinch of asafoetida
- 1 tsp red chilli powder
- 2-3 pinch of turmeric powder
- Salt (to taste)
- 1 tbsp corn flour (or Maida)
- Coriander leaves
- Oil (for frying)
Method:
- To create these delicious Samosa Rolls, start by mixing a cup of Maida flour with a teaspoon of Kalonji or carom seeds and a teaspoon of salt.
- Add two tablespoons of refined oil or desi ghee and mix until well combined.
- Knead the dough with water and let it rest for 10 minutes.
- Grate two large potatoes, roast coriander seeds, cumin seeds, black cardamom, and black pepper, and grind them into a coarse powder.
- Sauté a small chopped onion in oil, add asafoetida, red chilli powder, and turmeric powder, and add the grated potato goodness.
- Mix in the freshly ground spice mix and salt, then let the masala cool.
- Add corn flour, chopped coriander leaves, and the masala, and mix everything together.
- Roll the dough into thin sheets, spread the filling, and cut them into 1-inch thicknesses.
- Fry the rolls in a pan on low flame for 15-20 minutes, flipping them after 5-6 minutes, until crispy and golden brown. Serve the Samosa Rolls hot.
4. Chicken Tender Parmesan (By Chef Banshidhar Parida, 3102 BCE)
Ingredients:
- Chicken Tenders: Season 12 tenders
- Salt
- One Egg
- Breadcrumbs, seasoned with dried herbs, onion powder, and garlic powder.
- Marinara Sauce
- Mozzarella Cheese
- Grated parmesan cheese
- Fresh Basil
Method:
- Line a sheet pan with foil and spray it with oil. Season the chicken with salt. Crack the egg into a shallow bowl, and put the breadcrumbs in another.
- Dip the chicken tenders in the egg, then the breadcrumbs, and shake off any excess. Place the tenders on the pan, and spray both sides generously with oil.
- Bake the chicken at 425°F for 18 minutes, flipping it halfway. Don’t worry about it getting crispy – it will get covered in marinara anyway.
- Transfer the chicken strips to a 9” x 13” baking dish. Spread the sauce over the chicken and top it with both kinds of cheese. Bake for eight to 10 minutes until the marinara is hot and the cheese is melted. Top the chicken parmesan with fresh basil.
5. Macha Tareko (By Chef Mohar Ali, Yeti, The Himalayan Kitchen Kolkata)
Ingredients:
- A slice of bonefish marinated with a thin layer of flour
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1 teaspoon lemon juice
- Salt to taste
- Ginger garlic paste 1 spoon
- Egg white for crispness
Method:
- A slice of bonefish marinated with flour, turmeric powder, cumin powder, lemon juice, Salt, and ginger garlic paste.
- Then deep fried with egg white for crispness and served with mint sauce.
6. Pull Apart Pizza Sliders (By Chef Nandini, CYK Hospitalities)
Ingredients:
- Mini sliders burger buns-6 pcs 3 tbsp melted butter
- 1tsp olive oil
- 2 tsp minced garlic 15 gm jalapenos
- 15 gm sundried tomato 15 gm mixed peppers
- ½ tsp chilli flakes
- ½ tsp paprika 1 tsp oregano
- ½ tsp dried parsley
- ½ tsp salt
- ½ tsp black pepper
- 5 -6 tbsp pizza sauce 5-6 tbsp pesto sauce
- 3 tbsp mozzarella cheese
Method:
- Start by making garlic butter. To a bowl add melted butter,olive oil, minced garlic,chilli flakes,paprika,oregano,dried parsley,salt and black pepper
- Slice the buns in half. On one half add pizza sauce and on the other half add pesto sauce.
- On top of pizza sauce,chopped jalapenos,sundried tomato,mixed peppers and mozzarella cheese.
- Cover it with other half that’s layered with pesto sauce
- Generously brush the top with garlic butter mixture and bake for 10-12 mins at 150C.
- Serve immediately when it's out of the oven.