Here’s an idea we think you’d like. How about you start the New Year on a healthy and delicious note, right away? Whether you’re hosting a party for one or everyone, here are some party snacks recipes from Namita Jain, author and wellness specialist at Bombay Hospital, which are delightful to the taste buds and easy on calories too.
These recipes are from her new book, Low Fat-Low Guilt,
where she brings to you classic recipes with a healthy twist. Go ahead and enjoy your New Year’s treat with these guilt-free recipes suggested by the author herself for your party.
2 cups white chickpeas (kabuli chana), soaked in water for 8 hours, drained and steamed
2 tbsp olive oil
2 garlic cloves, chopped
1 tbsp lemon juice
1/2 tsp cumin powder (optional)
½ cup roasted and powdered white sesame seeds or ½ cup tahini
A few springs of parsley or coriander leaves
Salt to taste
A pinch of paprika
In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, powdered sesame or tahini, cumin (optional), and salt until smooth and cream. Add 1-2tbsp of water as necessary to achieve the desired consistency
Transfer to a bowl. Sprinkle paprika and garnish with parsley or coriander leaves.
Serving suggestions: Crackers, cucumbers, wheat thins, pita bread
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2 ripe avocados
A pinch of salt
1tsp lemon juice
2tbsp chopped onions
1 tomato, chopped
Cut avocados. Remove the seed and scoop out the flesh with a spoon. Mash the flesh using a fork. Add lemon juice, onion, tomato and salt. Transfer to a bowl.
Serving suggestions: With veggie spears, quesadillas, crackers, or as a salad dressing or as a pizza topping.
2-3 big cups plain yogurt
2 cucumbers, peeled, grated and strained
2 tbsp olive oil
½ lemon, juiced
Salt and pepper to taste
1 tbsp chopped fresh dill (suwa or shepu leaves)
3 cloves garlic, peeled and minced
1 tbsp honey
Place the yogurt in a muslin cloth and hang for about an hour, or till the water drains out. Place it in a bowl and whisk till smooth. Add the grated, strained cucumbers and mix well. Add all the other ingredients and combine. Cover and chill before serving.
Serving suggestions: With chips, toasted pita bread, as an accompaniment to grilled meats, as a dressing for wraps and rolls.
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6 or 7 ripe red tomatoes
4 cloves garlic, minced
1 clove garlic, extra
1 tbsp extra virgin olive oil
1 tsp lemon juice
10-12 fresh basil leaves, torn into small pieces
Salt and freshly ground black pepper to taste
4 slices whole wheat or multigrain bread, cut into half (making 8 rectangular slices)
Prepare the tomatoes by blanching for a minute in boiling water. Drain. Using a sharp knife, remove the skins of the tomatoes. After the tomatoes are peeled, cut out and discard the stem area. Chop them into medium sized cubes.
Put tomatoes, minced garlic, 1 tbsp extra virgin olive oil and lime juice in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
Toast the bread slices in an oven for 5-6 minutes, until the bread just begins to turn golden brown. Alternately, just pop them into a toaster. Rub the single clove of garlic onto one side of the toasted slices. Place the bread on a serving platter, garlicky side up. Just before you serve, top each slice with the tomato mixture. Eat immediately, or the bread may get soggy.
Red bean and corn salsa on toast
2 ears American sweet corn
Dash of olive oil
1 cup light pink kidney beans (pink rajma), cooked
½ red bell pepper, finely diced
½ red onion, finely diced
2 tsp lime juice
¼ cup finely chopped green coriander
Dash of Tabasco sauce (you can substitute this with a teaspoon of finely chopped jalapeño peppers)
Salt and pepper to taste
Remove the outer skin of the corn ears, and rub them down with a little olive oil. Roast them on an open flame till just browning; do not burn black! When cooled, remove the kernels into a bowl.
Now add the cooked beans into the bowl, with the chopped bell pepper, onions and all the seasoning. Mix well, and taste to check seasoning. You can add more Tobasco or jalapenos if you like that extra zing of spice!
Heap on to toasted whole grain bread and enjoy!
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Image Courtesy: Shutterstock.com
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