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Friday eve is that point of the week when we pamper ourselves with some self-care and play preferred programs on OTT platforms. Are you a foodie? Then nothing tastes better than a plateful of desired snacks. Therefore, for your Friday binge, Executive Chef Avanish Jain, Holiday Inn Chandigarh Zirakpur, shares two delightful snack recipes that are yummy, easy, and will make you feel brighter.
Tandoori Malai Broccoli
Broccoli is a superfood, and unlike gobi or cauliflower, this Indian-style grilled broccoli has many bites. It's also filling because of the fibrous structure. Broccoli can be roasted in a tandoor or oven. Yoghurt and malai (fresh cream) are used in the marinade, which keeps the kebabs moist. So there you have it, the delectable Malai Broccoli recipe.
Ingredients
- Broccoli 1.5 kg
- Hung Curd 0.5 Gm
- Cream 60 Gm
- White Pepper 12 Gm
- Amul Cheese 100 Gm
- Kaju Paste 30 Gm
- Ginger Garlic Paste 50 Gm
- Salt To taste
- Chilli Green Paste 15 Gm
- Garam Masala Pdr 20 Gm
- Mustard Oil 45 Ml
- Lemon 50 Gm
- Chat Masala 10 Gm
Method
- Blanch Broccoli in Salted Water, Drain and Cool.
- Mix all ingredients and marinate the broccoli. Keep aside.
- Cook broccoli in Tandoor for 5 minutes. Remove it and sprinkle it with chat masala and lemon juice.
- Serve with Mint chutney.
Mexican Tortilla Triangles
Corn tortillas are chopped into triangles and fried or baked to make this dish. Corn tortillas are produced using corn that has been nixtamalized, vegetable oil, salt, and water. Fill the tortillas with vegetables and serve as a healthy snack for your kids.
Ingredients
- Extra virgin olive oil 15 Milliliters
- Crushed tomato, canned 800 Grams
- Tomato paste 60 Grams
- Four bean mix, canned 800 Grams
- Corn kernels 400 Grams
- Capsicum, Red finely diced 200 Grams
- Carrot, grated 60 Grams
- Cumin powder 5 Grams
- Coriander, finely chopped 10 Grams
- Paprika 10 Grams
- Large wholemeal tortilla 30cm 8 Whole
- Low-fat grated cheese 60 Grams
- Red onion, finely diced 100 Grams
- Lime juice, fresh 20 Milliliters
- Low-fat Greek yoghurt 30 Grams
- Avocado 2 Whole
Method
- Heat oil in a saucepan, add tomato paste and heat until hot
- Add beans, corn, carrot, capsicum, carrot and spices
- Simmer until the sauce has thickened
- Heat olive oil in a pan, add tortilla and fry for one minute.
- Top with bean mixture (approx. 300 - 350g) and sprinkle with cheese.
- Top tortilla and beans with a second tortilla to make a sandwich and flip. Continue to cook until golden brown.
- Meanwhile, combine onion, lime juice, yoghurt and avocado to make the avocado mixture.
- Slice tortilla sandwich into four quarters (slices) and serve topped with avocado mixture.
