Tag Archives: snack

Bacon & Chive Yogurt Dip

1 Aug

Bacon and Chive Yogurt DipI recently ate a scrumptious but rather unhealthy Roasted Garlic and Bacon Dip. The base of this dip was mayonnaise and hence the fat content was off the charts. My father recommended that I test making something similar with hung yogurt.

Yogurt dips are a wonderful light and figure-friendly appetizer for the warmer summer months. Since yogurt is so versatile there’s a multitude of yogurt dip recipes available. Despite yogurt being the common denominator you can always find a way to switch things up by playing around with the additional flavor elements.

This recipe eliminates the mayonnaise to reduce an overabundance of fat. I also use a lower fat cut of bacon. The bacon specks running Bacon & Chive Dipthroughout the dip provide a fantastic smokiness and textural crunch. The chives add an aromatic and visual brightness that’s imperative in any brilliant summer appetizer. I use just a hint of roasted garlic to let the main stars of this yogurt dip – the bacon and the chives shine bright.  Continue reading

Goat Cheese & Scallion Parcels

22 Jun


After the scorching Mumbai summers everyone impatiently awaits overcast skies and blustery rain showers. And fickle Mother Nature is typically generous with her annual torrential downpours in Mumbai. The cloudy skies cast an enchanting spell on the city drenching the parched ground and uplifting residents’ spirits.

The Mumbai monsoons play a bewitching role on an onset of my hankerings for deep-fried food.  In my mind, crunchy pakoras (various vegetables dipped in a gram-flour batter and deep-fried) and samosas (fried pastry with a savory meat or vegetable filling) along with aromatic cups of steaming ginger tea are part and parcel of a rainy day. A quintessential monsoon day had me dreaming of a cheese samosa and led to the development of these Goat Cheese and Scallion Parcels.

This recipe uses a few straightforward ingredients to create a scrumptious miniature treat of scallion specked creamy goat cheese in a crispy wonton parcel.  The dipping sauce provides the perfect piquant tang to the simple wonton parcels. These little munchies are a perfect rainy day treat for the family and yet graceful enough to serve at your next cocktail party. Continue reading

Salted Caramel & Dark Chocolate Popcorn

28 Mar

Salted Caramel & Dark Chocolate Popcorn

One of two things is likely to occur when you savor this Salted Caramel & Dark Chocolate Popcorn:

1)      You will stop going to the movies and start watching every movie at home with a big batch of this popcorn.


2)      You will start making this popcorn and sneaking it into movies theatres. Please do not blame me if you get caught. 

Continue reading

Spring Fling: Edamame Chaat

26 Mar

Edamame ChaatIf you are an immigrant you know that “identity” is a loose and often elusive term. More that often you find yourself distanced from the ways of your birth country, and yet no matter how hard you try you may never completely belong in your adopted country.  Do not despair, because food often helps bridge the gap!

Food is an intrinsic part of our identities and for an immigrant easy access to childhood meals helps ease and speeds the process of settling into a new country.  This takes time and there’s certainly a learning curve. You will eventually know where to find obscure ingredients (that weren’t obscure where you came from), or discover the perfect substitutes for them.  Continue reading

Crunchy & Spicy Roasted Chickpeas

4 Oct

We spent the last weekend with our friends in Hershey PA, riding the roller coasters in Hershey Park and gorging on chocolate at Chocolate World. Of course such a trip entails returning home with one too many bags of chocolate and candy. Then when snack time cravings set in you find yourself reaching for dangerous amounts of unhealthy treats. After a few days of excessive indulgence, we have finally stashed aside all the chocolate and candy for Halloween trick-or-treaters (yes it is OCTOBER already!).  Consequently, I was determined to redeem myself by creating a healthy snack that we could enjoy guilt free.

Who doesn’t like to snack at various times of the day? Since snacks are intended to be quick and convenient we often find ourselves reaching for cookies, crackers, chips and other unhealthy foods. This leads to ruining the results of tedious workouts and packing in a few extra pounds before we know it. It is important to have access to snacks that are packed with protein (keeping us fuller for longer) and yet delight our taste buds. That’s when chickpeas came to my mind. They are very low in saturated fat and sodium and are a great source or dietary fiber and protein.

Growing up in India I often munched on roasted chickpeas dressed up with some spices, lime juice, chopped onions and cilantro. This childhood snack was the inspiration behind this recipe. Unlike the store-bought hard roasted chickpeas in India this homemade variation is crunchy on the outside and still chewy on the inside. The spices embrace the chickpeas and create a smoky, lightly spiced and slightly tangy treat.

These chickpeas taste great as is or they can be tossed together with fleshly squeezed lime juice, finely diced onions and cilantro. They also add great texture and flavor to any tossed salad. It is unlikely, but if you find yourself with any leftovers, the roasted chickpeas can be stored in an airtight container in a cool and dry place for 2-3 days. Here’s to happy and healthy snacking!

Crunchy & Spicy Roasted Chickpeas
Yields: 2 .5 cups
Time:  Preparation time: 5 minutes; Cook time: 18-20 minutes


2, 15oz cans of chickpeas (garbanzo beans) washed, drained and patted dry. (See note)
2 tablespoons extra virgin olive oil
1 teaspoon red chili powder
1 teaspoon cumin powder
½ teaspoon coriander powder
¼ teaspoon turmeric powder
1 teaspoon chaat masala
½teaspoon salt
¼ teaspoon garlic salt


  • If you rather not use canned garbanzo beans, you can pressure cook raw garbanzo beans till they are al dente, rinse and drain them and then follow all the steps below.


1) Pre-heat the oven to 400°F. Line a cookie sheet/baking sheet with aluminum foil and set aside.
2) Use a power towel to pat and dry the chickpeas.
3) In a mixing bowl toss the chickpeas with all the other ingredients to make sure they are well coated.
4) Roast the chickpeas in the oven for 18-20 minutes till they are crunchy on the outside. Make sure the chickpeas do not burn.
5) Remove from the oven and cool for 5 minutes.
6) Taste and adjust the salt if required.
7) Snack on the chickpeas as is,  or toss them with lime juice, cilantro and chopped red onions, or top your favorite salad with them.

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