High Protein Not-So-Boring Snack Recipes || Pure Vegetarian || Let's Snack Differently
Recipes in this Video
Dhokla is a popular snack from the Indian state of Gujarat, often enjoyed during breakfast or as a tea-time snack.
Ingredients
- ●1 cup gram flour (besan)
- ●1/2 cup yogurt
- ●1/2 cup water
- ●1 tsp ginger paste
- ●1 tsp green chili paste
- ●1/2 tsp turmeric powder
- ●1 tsp baking soda
- ●1 tsp salt
- ●1 tbsp lemon juice
- ●1 tbsp sugar
- ●1 tbsp oil
- ●1/2 tsp mustard seeds
- ●1/2 tsp sesame seeds
- ●2 tbsp chopped coriander leaves
Instructions
- 1In a mixing bowl, combine gram flour, yogurt, water, ginger paste, green chili paste, turmeric powder, salt, and sugar. Mix well to form a smooth batter.
- 2Add baking soda and lemon juice to the batter. Mix gently and let it rest for 15-20 minutes.
- 3Grease a steaming tray or a round cake pan with oil.
- 4Pour the batter into the greased tray, spreading it evenly.
- 5Fill a steamer with water and bring it to a boil. Place the tray in the steamer and cover it.
- 6Steam the batter for about 15-20 minutes or until a toothpick inserted comes out clean.
- 7Once done, remove the tray from the steamer and let it cool for a few minutes.
- 8Cut the steamed dhokla into squares or diamond shapes.
- 9In a small pan, heat oil and add mustard seeds. Once they splutter, add sesame seeds and fry for a few seconds.
- 10Pour the tempering over the dhokla pieces and garnish with chopped coriander leaves.
Equipment
Kebab has roots in Middle Eastern cuisine, traditionally made with skewered and grilled meat. It symbolizes communal dining and is often enjoyed during gatherings and celebrations. Today, kebabs have transcended borders, inspiring countless variations worldwide, from the Turkish shish kebab to the Persian koobideh, each reflecting local flavors and ingredients.
Ingredients
- ●meat
- ●vegetables
- ●spices
- ●olive oil
- ●garlic
- ●onion
- ●yogurt
- ●lemon juice
- ●parsley
- ●salt
- ●pepper
- ●cumin
- ●paprika
- ●skewers
- ●tomatoes
- ●bell peppers
Instructions
- 1Marinate the meat in olive oil, garlic, lemon juice, and spices for at least 1 hour.
- 2Preheat the grill or oven to medium-high heat.
- 3Thread the marinated meat onto skewers, alternating with vegetables.
- 4Place the skewers on the grill and cook for 10-15 minutes, turning occasionally until cooked through.
- 5Serve the kebabs with a side of yogurt sauce and fresh herbs.
- 6Garnish with lemon wedges and additional vegetables if desired.
Ingredient Alternatives
lamb
Healthier: chicken
Cheaper: pork
Chicken is leaner and pork is often less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier while canola oil is budget-friendly.
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt adds protein; sour cream is often cheaper.
fresh herbs
Healthier: dried herbs
Cheaper: frozen herbs
Dried herbs are more accessible, frozen herbs are often less costly.
Techniques
Equipment
Also Known As
Idli is a traditional South Indian dish, often enjoyed as a breakfast staple. Made from fermented rice and urad dal batter, these fluffy steamed cakes are paired with sambar and chutney, showcasing the region's culinary ingenuity. Idlis are not only nutritious but also symbolize the importance of fermentation in Indian cuisine. Today, they are popular across India and have found their way into global menus, celebrated for their lightness and versatility.
Ingredients
- ●rice
- ●urad dal
- ●fenugreek seeds
- ●salt
- ●water
- ●oil
- ●curry leaves
- ●mustard seeds
- ●ginger
- ●green chilies
- ●coriander leaves
- ●black pepper
- ●coconut
- ●sambar
- ●chutney
Instructions
- 1Soak rice and urad dal separately in water for 6-8 hours.
- 2Soak fenugreek seeds in a small bowl of water for 6-8 hours.
- 3Drain the soaked rice and dal, then blend them with soaked fenugreek seeds and water to a smooth batter.
- 4Transfer the batter to a large bowl and cover it with a cloth; let it ferment overnight in a warm place.
- 5Once fermented, add salt to the batter and mix gently.
- 6Grease idli molds with oil and pour the batter into each mold.
- 7Stack the molds in a steamer and steam for 10-15 minutes until cooked through.
- 8Check doneness by inserting a toothpick; it should come out clean.
- 9Remove the idlis from the molds and serve hot with sambar and chutney.
- 10For tempering, heat oil in a pan and add mustard seeds, curry leaves, ginger, and green chilies until fragrant.
- 11Pour the tempering over the idlis before serving for added flavor.
Ingredient Alternatives
urad dal
Healthier: moong dal
Cheaper: split peas
Moong dal is lighter and cheaper while providing a similar texture.
coconut
Healthier: almond milk
Cheaper: dried coconut flakes
Dried coconut flakes are less expensive and can be rehydrated.
Techniques
Equipment
Also Known As
Shakshuka is a popular dish in Middle Eastern and North African cuisines, traditionally served for breakfast or brunch. It consists of poached eggs in a spicy tomato sauce, often enjoyed with bread for dipping. The dish has gained international popularity, often featured in cafes and restaurants around the world. Its origins are debated, with claims from various countries including Tunisia and Israel.
Ingredients
- ●eggs
- ●tomatoes
- ●onions
- ●bell peppers
- ●garlic
- ●spices
- ●olive oil
- ●fresh herbs
Instructions
- 1Heat olive oil in a skillet over medium heat.
- 2Add chopped onions and bell peppers; sauté until soft.
- 3Stir in minced garlic and spices; cook until fragrant.
- 4Add diced tomatoes and simmer until sauce thickens.
- 5Make wells in the sauce and crack eggs into each well.
- 6Cover and cook until eggs are set to your liking.
- 7Garnish with fresh herbs and serve hot.
Ingredient Alternatives
eggs
Healthier: tofu
Cheaper: eggs
Tofu is lower in cholesterol and can be a budget-friendly protein alternative.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point and is nutritious, while vegetable oil is often cheaper.
Techniques
Equipment
Origin is debated among several cultures.
Also Known As
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