From crispy and savory delights to mouthwatering sweets, these recipes for evening snacks will create a burst of flavor in your mouth. Whether you like classic dishes or wish to try new culinary experiences, these recipes have something for everyone. The best part is that they only require 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)
- 1/3 tsp 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 to create a transparent wrap.
- Meanwhile, marinate the prawns using sesame oil, salt, white pepper, oyster sauce, refined oil, sugar, and ginger paste. Let the preparation sit for a while so that the ingredients and oil can penetrate the prawn walls and mix well.
- Stuff the prawns within the wrap and steam them for a while.
- Once done, serve them hot with 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 chili paste
- 10g turmeric
- 1kg broken wheat
- 1 tbsp red chili 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, turmeric, and green chili paste, and cook it.
- Boil the jackfruit and take out the shreds.
- Cook broken wheat with green chili and kebab chini to make a paste.
- In a vessel, add ghee, ginger garlic paste, and green chili paste, and sauté.
- Add the shredded jackfruit, along with chili and turmeric powder.
- Once done, add curd and cook until the oil seeps out.
- Add the broken wheat paste and 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 – 1 liter
- 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 and reduce it well with sugar until the consistency is rich and thick.
- Cool down the rabdi and pour it into a Syphon Gun.
- Charge the gun with a cylinder, cool it down, and shake it well.
- Pull the trigger of the gun.
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