Satiate your snacks craving with these tempting recipeshttps://indianexpress.com/article/lifestyle/food-wine/satiate-your-snacks-craving-with-tempting-easy-recipes-5800608/

Satiate your snacks craving with these tempting recipes

Are you in the mood for experimenting and are looking for the perfect recipe that does't stress you out in the kitchen? Here is something special for you.

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Try these recipes for a filling snack. (Designed by Gargi Singh)

If you are in the mood for experimenting in the kitchen and looking for recipes that don’t stress you out but are sure to impress your guests this weekend, we have something special for you. Easy to prepare, these snack recipes are ideal to be served at home, or even take to that next potluck lunch you plan to go for!

Check out these recipes, we are sure you will love them.

Nutella Cigar Rolls by Chef Akshi Dhasmana, Pier 38-Indo Arabic Kitchen & Cocktail Bar

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Nutella cigar roll would serve as an ideal evening snack.

Serving portion: 8 pieces

Ingredients:

80g – Nutella
2 no – Phyllo sheets
10g – Melted butter

Method:

*Cut each phyllo sheet into four equal parts.

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*Pipe 10g Nutella in a straight line on each smaller sheets.

*Now, fold the sheets from the sides to avoid the filling from spilling while baking.

*Roll the sheets to form a cigar-like shape. Secure the ends with butter.

*Now refrigerate these rolls for 45 minutes.

*After 45 minutes, bake at 160°c for four minutes.

*Serve hot.

Veg Manti by Chef Akshi Dhasmana, Pier 38-Indo Arabic Kitchen & Cocktail Bar

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Homemade Manti makes for a comforting and filling meal.

Serving portion: 8 pieces

Ingredients:

For  stuffing:

30g – Zucchini
30g – Carrot
30g – Baby corn
50g – Onion
15g – Garlic
5g – Sumac powder
10g – Parsley
5g – Paprika
3g – Jeera
3g – Salt
200g – Olive oil

For dough:

250g – Flour
1/3 cup – Water
3g – Salt
15g – Oil

For sauce:

20g – Roasted bell peppers
20g – Tomato
5g – Garlic
10g – Onion
5g – Leeks
5g – Paprika
5ml – Olive oil
10ml – Tomato juice
Salt and pepper to taste

Method:

*Take a bowl and mix all the ingredients and knead into a uniform dough.

*Wrap, keep aside and let the dough rest for 15 minutes.

*Meanwhile, fine chop all the vegetables.

*Now, heat some oil in a pan and add add onion and garlic.

*Let it saute for 2-3 minutes.

*Add the chopped vegetables and saute until they are tender.

*Add all the other ingredients, toss and keep aside.

For sauce:

*Take a pan, heat it and add oil.

*Add garlic, onion and leeks and saute until golden.

*Add roasted bell peppers and the rest of the ingredients.

*Toss and keep aside.

For dough:

*Take the dough, roll it into thin sheets and cut with a round cutter.

*Take the vegetable mixture and stuff it in the cut dough and pinch the dough from all sides forming a parcel.

*In a pot, boil water.

*Now blanch the Manti parcels for 5 minutes.

*In another frying pan, heat the roasted tomato sauce and toss the Manti in this sauce.

*Serve with sour cream.

Dastane e Khumb by Chef Anil Chabukswar, Executive Chef at Grand Mercure Mysuru

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Enjoy this dish with your loved ones.

Ingredients

220g – Fresh mushroom
20g – Ginger paste
10g – Chopped garlic
10g – Green chilli
35g – Cottage cheese
25ml – Mustard oil
10g – Hung curd
5g – Cumin powder
3g – Garam masala powder
10g – Broken cashewnut
10ml – Cream
10g – Salt
8g – Yellow chilli powder
5g – Turmeric powder

Method

*Scoop out the stem of mushrooms and blanch the mushrooms for a minute with turmeric and keep it aside to cool down.

*Fine chop the stem of the mushroom.

*Take a pan. Heat mustard oil and add garlic, ginger paste, green chilli and the half the quantity of powdered spices. Cook till the colour is light brown.

*Cool the mixture in a bowl. Add cottage cheese and mix well. Add broken cashewnuts to the mixture.

*Stuff the blanched mushroom with the mixture and rest it for an hour.

*Take a bowl, add hung curd along with remaining powdered spices and cream. Make a smooth paste and apply on the stuffed mushroom and rest it for minimum three hours, or overnight for best results.

*Cook the stuffed mushrooms in a clay oven for 12 to 15 minutes till golden brown in colour.

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*Dastane e Khumb can be served with traditional mint chutney and garlic yogurt.