When it comes to Snack boxes, packing is always difficult as we want a quick fix and a healthy one every day. Always fruits make a good choice for morning snacks and some healthy crunchy snacks would be great for midmorning office snacks or kids’ evening hunger.
Peanut Sesame Seeds Laddu with Jaggery is nutritious, healthy, and easy to prepare. You need three main ingredients for making this laddu. I love snacking on these guilt-free laddus. As these laddus contain peanuts, jaggery, and sesame seeds, they are rich in protein and iron. These guilt-free laddus can be had as a snack can be given to children as after-school snacks or can be packed in their snack boxes.
I often make and stock these kinds of healthy ladoos at home to snack in between meals. What I loved is the addition of fennel seeds. Dried fennel seeds are a storehouse of various nutrients, with low calories and high in different micro and macronutrients.
The natural green color of this chutney is so appetizing and fresh. It is not only tasty but also loaded with good nutrients – vitamins, minerals & dietary fiber. This chutney is made with fresh coriander, mint leaves, ginger, and sesame seeds. A delicious accompaniment to Indian food like Aloo tikki, Dhoklas, Parathas, etc, and also tastes amazing with roasted veggies, salads, etc. It is easy and quick that can be made in 5 minutes.
Cilantro has good amounts of antioxidants and contains no cholesterol. These green leaves of coriander pop up in the cuisines of Thailand, Vietnam, India, and Mexico and add a wondrous, complex flavor to dishes. It looks a little like parsley but that is where the similarity ends.
The citrusy leaves add a pungent kick to guacamole and salsas and, along with the roots and stems, are used to add a distinctive flavor to curries. The fragrant seed of coriander is an essential ingredient in many cuisines including exotic curries from India and aromatic Middle Eastern dishes.
Mint is the main ingredient in this chutney. So always use fresh leaves because the main flavor of the mint chutney purely depends on the mint leaves. While making chutney always add lemon juice. Do not skip it. It acts as a preservative and keeps the chutney fresh. Also, it helps to retain the green color of the chutney and adds a nice tangy flavor.
Creamy Mint Sesame Chutney | Mint Yogurt Dip | Coriander Mint Dressing
The sesame seeds are not just for garnish. the nuttiness of the sesame enhances the overall flavors and adds a really delicious textural element to the whole dip. I used greek yogurt in this dip. The thick curd added to the base gives a creamy silky texture to the dip and enhances its taste.
Ingredients : Fresh coriander leaves – 200 gms Fresh mint leaves – 100 gms Sesame seeds – 1/4 cup Greek yogurt – 1/4 cup Grater ginger – 2 tbsp Roasted cumin seeds – 1 tsp Green chilly – 2 Black salt – 1/2 tsp Juice of one lemon Himalayan pink salt to taste
Wash coriander leaves, mint leaves, green chilies, and roughly chop them.
Put coriander leaves, mint leaves, ginger, sesame seeds and green chilies with all other ingredients in a grinder. Grind all ingredients until smooth (Do not add water).
Transfer chutney into a clean and dry glass jar. Serve with your favorite snacks.
Bread pakora or Bread Bhaji is an Indian fried snack. A common street food, it is made from bread slices, gram flour, and spices among other ingredients. Bread Pakora is prepared by dipping triangular bread slices in a spicy gram flour batter and frying them. It also includes stuff like mashed potatoes. green chutney, a slice of paneer.
I made little bit changes to make bread pakora healthier. I replaced potato with sweet potato, add oats flour with gram flour and its roasted on tawa with little oil. Its perfect savory snack in this Holi.
Non- Fried Bread Pakora
Thin slices of Paneer – 6
Boiled and Cubed Sweet Potatoes – 2 medium size
Cumin seeds – 1/2 tsp
Red chili powder – 1/2 tsp
Chaat masala – 1/2 tsp
Finely chopped onion – 1
Finely chopped green chili – 1
Oil – 1 tbsp
Salt to taste Green Raw Mango Coriander Chutney – 1/2 cup
For Pakora Batter:
Gram flour or besan – 3/4 cup
Water – 1/2 cup
Carom seeds – 1/2 tsp Oats flour – 1/4 cup
Turmeric – 1/4 tsp
Salt to taste
Roasted Sesame and Flaxseeds – 1/4 cup each
Brown Bread – 8
Oil for roasting
Heat oil in a pan and add cumin seeds. Allow it to crackle.
Add chopped onions and saute them until translucent.
Lower the flame and add red chili powder, chaat masala, chopped green chili. Mix them well.
Add boiled and cubed sweet potato. Cook on medium-high flame for 5 minutes.
Switch off the flame and mash it with a potato masher.
Stuffing is ready.
For Pakora Batter:
Mix all ingredients mentioned under pakora batter and make a smooth batter. The batter should be of dropping consistency.
Making Bread Pakora:
Take on a slice of the bread. Spread prepared sweet potato mixture and place a slice of paneer on the mixture.
Now spread green chutney on the other slice of bread and place on sweet potato mixture slice.
Press both the slices and so that it holds together.
Dip prepared stuffed bread in the batter and coat from both the sides.
Heat a non-stick tawa with a little oil and place batter-coated bread pakora carefully on it.
Sprinkle some sesame and flaxseeds on it. Press lightly with the help of a spatula.
Shallow fry on medium to low heat until golden color.
Put little oil on bread pakora and flip pakora with a flat spatula.
When bread pakora is roasted from both the sides. Pick bread pakora (vertically) with the help of tong and roasted from other four sides as well.
Take it out in a paper towel. Cut it from the center in a triangular shape. Serve with your favorite chutney.