Dietitian Jasleen Kaur shares four delicious and simple tea-time recipes for your post-lunch hunger pangs.
Photograph: Kind courtesy jeffreyw/Creative Commons
- Whites of a hard-boiled egg
- ½ onion, chopped
- ½ cucumber
- 2 green chillies, chopped
- 15 fresh mint leaves
- ¼ tsp table salt
- ¾ cumin seeds, roasted and crushed
- ¼ red capsicum, chopped
- 2 tsp of green chutney
- Place the onion, cucumber, green chillies, chopped mint and coriander in a large bowl.
- Cut each egg half into four slices, lengthways.
- Add the salt, chaat masala , crushed cumin seeds, mint chutney to the bowl and mix.
- Add egg to the mixture.
- Make a bed of lettuce and serve the chaat.
- 2 cups cornflakes
- 1 onion, chopped
- 1 large cucumber, chopped
- 1 cup pomegranate
- ¼ tsp of table salt
- 1 tsp chaat masala
- 2 tsp of fresh coriander
- 2 tsp of lemon juice
- In a large bowl combine all ingredients toss it well.
- Add cornflakes and lemon juice.
Green Channa Chaat
- 1 cup of dried green gram dal soaked overnight.
- 1-2 onion, chopped
- 1-2 tomatoes, chopped
- 2-3 green chillies, chopped
- 2 tsp fresh coriander
- ½ tsp of blacksalt
- 1 tsp of chaat masala
- 2 tbsp lemon juice.
- Pressure cook the soaked Bengal gram with water till the pressure is released two or three times or till cooked.
- Transfer the gram to a non-stick kadai and cook on low heat till water evaporates.
- Add all the ingredients mentioned above and mix well.
- 2 potatoes boiled, peeled and mashed
- 3 tsp blanched beans
- 3 tsp of grated cauliflower
- 3 tsp of carrot, chopped
- 2 tsp oil
- Ginger garlic paste
- Green chilli paste
- Salt to taste
- Mix potato, beans, cauliflower, carrot, green peas, ginger garlic and green chilli paste and salt.
- Roll it and grill on a non-stick pan.
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