Your Evening Snack
 Your evening snack is as important as breakfast, says Priya Jain, dietitian at P. D. Hinduja Hospital, Mumbai, and it is essential to munch something between lunch and dinner so that you don’t overeat at night. An evening snack raises sugar levels and provides energy. Have fruit or a glass of milkshake instead of fat-rich things like pakoras and pastries. You may munch on a few crackers, dried fruits or a cereal bar. Or try these snack recipes provided by Priya Jain to keep you fit and healthy.
Vegetable Mix Sprout Cutlets
Serves 4
These cutlets are rich in proteins, vitamin C and fibre. And since they’re not fried but baked, they keep a check on your fat intake.
Ingredients:
1 cup of mixed legume sprouts like moong, matki, channa (soaked, roasted or seasoned). You may use boiled soya granules instead of the sprouts.
1 potato (boiled, peeled, and partly mashed)
1 onion (finely chopped)
1 carrot (grated)
1 green chilli (finely chopped)
Salt, chilli powder,
chaat masala powder,
lemon juice (as per your taste)
A handful of coriander
leaves (chopped)
Whole wheat flour (for the final touch)
4 teaspoons oil
Method:
Mix all ingredients except the wheat flour in a bowl .
Make rolls or cutlets of desired shape using the batter obtained. Coat these in wheat flour. Line baking tray with aluminium foil and grease it with a little oil.
Place cutlets, leaving space between them, as they swell on baking.
Brush cutlets with a little oil on the top. Bake at 150-180 C for about 20-30 minutes, till done. Serve hot with green chutney.
Moong Dal and Paneer Cheela
Serves 4
This is a protein-packed pancake snack.
Ingredients:
1/2 cup split moong dal flour (or besan)
1/2 teaspoon ginger-garlic chilli paste
a pinch of asafoetida (hing)
1/4 teaspoon sugar
1/2 teaspoon fruit salt
salt to taste
1 teaspoon oil for cooking
For topping:
1/4 cup low-fat paneer or cheese, grated
2 tablespoons chopped coriander leaves
1/4 teaspoon chaat masala
Method:
Mix together all the ingredients in a bowl and add enough water to make soft loose batter. Heat a non-stick pan and grease it lightly with oil. With a ladle, spread the batter to form a cheela. Spread topping over cheela. Flip to cook both sides till golden brown. Serve hot with coriander-garlic chutney.
Corn Spinach on Cracker biscuits
Makes 16 pieces.
This crunchy snack made with spinach and corn is rich in calcium, iron and B vitamins. It also makes for a good party starter.
Ingredients:
16 cracker biscuits
2 1/2 tablespoons grated cheese
Tabasco (chilli) sauce as required
Ingredients for corn topping:
1 cup sweet corn
1 1/2 tablespoons chopped onions
Half a green chilli (chopped)
1 cup milk
1 teaspoon maida
2 teaspoons butter
2 teaspoons celery (chopped)
Salt and pepper to taste
Ingredients for spinach topping:
1 bunch spinach leaves (chopped)
1 1/2 tablespoons chopped onion
1 cup milk
1 teaspoon maida
1 teaspoon butter
Half a green chilli (chopped)
Salt and pepper to taste
Method:
For corn topping: Heat butter in a pan. Add the onions and cook for a minute. Add corn, coriander leaves, chilli, celery, and cook for 2 minutes. Mix the milk and maida and cook until it becomes thick. Add salt and pepper.
For spinach topping: Heat butter in a pan and fry onions for a minute. Add the chilli and wait for a few seconds. Add spinach and cook for 2 minutes. Mix the milk and maida and cook until it becomes thick.
Add salt and pepper.
Spread some corn and spinach mixture on each cracker biscuit. Top with cheese and a touch of Tabasco sauce. Grill in hot oven at 200 C for a few minutes. Serve hot.
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