Snack Smart, Stay Healthy

Celebrity Master Chef Dr. Kaviraj Khialani

Food is one thing that has always been close to my heart and making a choice between two of my favorite dishes on a menu card has never been easy. We all like to have a little change in our daily routines and prefer to modify our regular recipes once in a while to get a different taste and outcome which satisfies the palate and the soul.

I often come across queries from people from various walks of life with regards to what different snacky food to make at times so that the interest for cooking remains alive and strengthens day by day. My simple reply has always been to try mix-n-match ingredients available with us in our kitchens and with a little twist, it is easy to create a new look, taste, and feeling of joy into a dish which will surely get you many compliments on the table.

Indian food has been a big all-time hit with me and it’s always a delight to promote our cuisine first and with a touch of difference, we can do make new dishes be it our home kitchen or a restaurant kitchen. A tip for all those who like to experiment would be to keep it simple & do not complicate food on the plate! Using fewer ingredients works well for me than a list that puts me off from getting to go and prepare it.

Snacks and mini-meals are the trends of today and most of us feel like having a one-meal dish but we also must keep in mind that healthy eating and eating wisely is the need of the hour and also reducing too many chores in the kitchen especially for dinner.

Here are some of my simple, easy and tasty recipes for all of you to try, explore and enjoy in your Kitchens!

PASTA MASTANA

[A simple pasta recipe with a twist of indo-fusion in a snacky way!]

Ingredients

Boiled pasta of your choice-2 cups, penne, fusilli, macaroni, etc.

Oil-1 tbsp.

Garlic-ginger-green chili paste- 1 tbsp. Mix

Onion-1 small chopped

Tomato puree- 1 cup fresh

Salt to taste

Garam masala powder-1/2tsp

Kasoori methi-1/2 tsp

Turmeric powder-1/2 tsp.

Fresh cream from milk topping- ¼ cup

Grated cheese-1/4 cup

Chopped coriander leaves-2 tbsp.

Assorted vegetables– 1 cup of your choice-carrots/beans/peas/potatoes/capsicums/corn/mushrooms etc.

Non-veg- cooked chicken/boiled chicken/hard-boiled eggs/ tikkas/kababs can also be sliced and added.

Method:

1. Prepare all the ingredients for the recipe.
2. To cook the pasta, heat oil in a pan add in the onions, saute them for 2 mins, add in the ginger-garlic-chili paste, cook for 10 seconds, add in the tomato puree, kasoori methi, salt, all basic powdered spices from our masala box as per taste. Add little water to cook the masala on low flame for 8 to 10 mins, sometimes I add a little butter as well into the gravy.
3. Now add your choice of vegetables/non-veg ingredients, cook in the masala for 4-5 mins add little fresh cream and mix well, add the boiled pasta mix and cook for 3 mins.
4. Serve hot top with grated cheese, olives, and parsley, etc if available or else coriander leaves are fine.

Chefs Variations: Try the same pasta recipe in a slightly Chinese style by adding a little schezuan chutney/sauce into the pasta and mix with the gravy and toss the pasta in it and serve.

Nutty Notty Vermicelli

[A quick fix recipe for breakfast, brunch to mini meal]

Ingredients

Vermicelli/ seviyan- 1 packet- 150gms, white one, not roasted.

Oil- 2tbsp.

Curry leaves- 8 to 10 no.

mustard seeds-1/2 tsp

Green/red chilies- 2-3 slit.

Boiled American corn- 1 cup

Chopped capsicums-1 no

Grated carrots- ½ cup

Salt to taste

Peanuts-1/2 cup, saute in a little oil, keep aside for garnish.

Cashews and raisins- 1 tbsp. each

Dates- 3 to 4 chopped- optional

Any other choice of veggies- mushrooms/ Babycorn/peas/ cauliflower, etc can also be added for variations.

Turmeric powder- ½ tsp

Lemon juice- 1 no.

Chopped coriander leaves- 2 tbsp.

Method:

1. Prepare all the ingredients for the recipe.
2. Heat oil, add in the curry leaves, mustard seeds, chilies, saute for 1 minute, add in the corn, capsicum, and carrots, mix well.
3. Add in salt and turmeric, mix well, add in the boiled vermicelli.
4. Cover and simmer for 5 mins, mix occasionally.
5. Serve hot garnished with peanuts, coriander leaves, and a splash of lime juice, serve it with a bowl of curd, salad, papad.

Chefs Variations: Try the same recipe adding non-veg elements as well if desired cooked keema, scrambled eggs, cubes of tandoori chicken, masala tava prawns, etc can also be added to the vermicelli as a filler and make it substantial and filling.

Aatishi Chili Paneer

[ a simple recipe with paneer and capsicums mildly spiced]

Ingredients

Paneer- 200gms, cut into cubes.

For the marination on the Paneer:

Salt & black pepper to taste

Soy sauce-1 tbsp. + red chili/green chili sauce- 1 tbsp. apply on the paneer and keep aside for 10-15 mins, coat with dry cornflour/maida, and shallow fry the paneer pieces in a little oil for 2 mins on each side and keep it cool.

To prepare the dish:

Oil- 1 tbsp.

Ginger-garlic-green chili- 1 tsp each chopped.

Dry red chili-1-2 nos. slit.

Salt and pepper to taste & a pinch of sugar.

Soy & chili sauce – 1 tbsp. each

Tomato ketchup-2 tbsp.

White vinegar-1 tsp

Water- 1 cup

Cornflour and water solution- 2 tbsp.to thicken up the sauce.

Coriander/spring onion greens- 2 tbsp. chopped for garnish.

Method:

1. Heat oil in a pan, saute the red chili, add in the ginger-garlic-chili and saute for 10 seconds, add in the green capsicums, sauces, and water.
2. Bring to a boil, add salt, pepper, and a pinch of sugar, stir well, add in the cornflour water solution to thicken the sauce a little.
3. Once we get the desired texture of our sauce, add in the paneer cubes, vinegar and mix well, simmer for 2-3 mins.
4. Serve hot garnished with chopped coriander leaves/spring onion greens/ chili flakes, serve with stir-fried noodles/ white rice/ bread/ fried rice.

Chefs Variations: try adding boneless chicken cubes/ prawns for non-veg options, chicken can be simply sauteed in a pan and used as well to avoid frying, mushrooms and Babycorn also taste good same way, also try soy chunks with colorful capsicums in the same style add a little schezuan chutney to the sauce as well. Serve with stir-fried noodles/white rice/ fried rice.

Dr. Kaviraj Khialani – Celebrity Master Chef is a Mumbai-based Author, Academician, Food Designer, Writer, and Consultant for the Hotel and Food Industry. He has experience of over 21 years with Hotels and Airlines, Education Sector, Television & Print Media, etc, and has specialization in over 33 International Cuisines. He has worked with some of the esteemed hotels and airline companies as a part of his journey & Chef Kaviraj loves to share his creative ideas and thoughts through his articles and recipes with foodies around the world!