Healthy snack recipes for your IPL viewing

The electrifying crack of the bat, the roar of the crowd, the tension of a close match - the Indian Premier League is back! But as you settle in for hours of cricket fever, those inevitable hunger pangs can hit. This year, ditch the greasy take-out menus and sugary snacks. We've got a game-changer for your IPL viewing experience: healthy and delicious recipes that are perfect for keeping your energy levels up throughout the tournament. From refreshing salads to mouth-watering snacks, we'll show you how to create a spread that's as exciting as the on-field action. So, grab your favourite jersey, turn up the volume, and get ready to enjoy the IPL season with a symphony of healthy flavours!

Raw mango and water chestnut salad

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Craving a cool and refreshing crunch during a commercial break? This raw mango and water chestnut salad is your perfect IPL companion! The tangy bite of unripe mango combines with the subtle sweetness of water chestnuts for a delightful textural contrast. It's a light and flavourful snack that's healthy enough for multiple innings. "The sweet, tangy and spicy flavours of this refreshing salad will make you want to eat it all summer long," poses chef Jawairia Merchant, Thai Naam.

Ingredients

Green unripe raw mango 1 no
Jaggery powder 1/2 tsp
Lemon 1 no
A pinch of salt
Sugar 1 tsp
Soya sauce 1 tsp
Spring onion/ scallions 2 stalks
Water chestnut 5-6 cut into pieces

Method

1. Wash and peel off the green skin of the mango, using a julienne peeler shred the mango into strips.
2. Mix together all the salad dressing which includes lemon, salt, sugar, jaggery and soya sauce in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.
3. In a large mixing bowl add your shredded mango with the salad dressing and water chestnut. Mix it well, if you prefer your salad a little sweeter you can add more sugar. If you prefer more spice add chilli flakes and if it's too salty or sweet add more lime juice.
4. Place is on a serving platter and garnish it with finely chopped spring onion.

Labneh from Bombay

This protein-packed dish combines the cool creaminess of labneh with the fiery tossed vegetables. "Our 'Labneh from Bombay' is a take on a traditional Middle Eastern labneh with a lively Indian twist. It's relatively easy to make at home and a great snack or dip for IPL. This healthy but flavoursome dish features smoked labneh as the star, a creamy and tangy yogurt-based spread, elevated with a subtle smokiness that adds depth and character, with other roasted vegetables, nutty and crunchy chickpeas and finished with Dukkah," says Abhijith, head chef at Cirqa.

Ingredients

For smoked labneh:
Hung curd 100 gm
Olive oil 5 gm
Chopped garlic 2 gm
Chives 2 gm
Lime juice 1/2 lime

For peri peri sauce:
Red bell pepper 200 gm
Red chilli paste 15 gm
Red wine vinegar 10 gm
Chopped garlic 5 gm
Olive oil 20 gm
Salt 5 gm
Lemon juice 15 gm

For caponata vegetables:
Zucchini green 20 gm
Zucchini yellow 20 gm
Eggplant 20 gm
Yellow bell pepper 25 gm
Chopped garlic 5 gm
Dill leaves 5 gm
Salt to taste
Black pepper powder 1/2 tsp
Olive oil 1 tsp

Method

To make the peri peri sauce, roast the red bell peppers over charcoal or stovetop. Once roasted, rest them and peel.
2. ⁠Blend the roasted bell peppers with red chilli paste and keep aside.
3. ⁠In a heavy bottom pan, saute the garlic in olive oil, once the garlic is toasted add the chilli and bell pepper paste and turn the flame to medium low and cook for 15 to 20 minutes.
4. ⁠Finish with red wine vinegar and lemon juice and remove it off the flame and add salt as required.
5. ⁠For the smoked labneh add all the ingredients mentioned in the recipe and smoke them for 2 to 3 minutes and keep chilled.
6. ⁠For the caponata vegetables, dice all the vegetables in medium-sized cubes.
7. ⁠In a pan saute the garlic in olive oil and add the vegetables and cook them. Once cooked add 3 tablespoons of the peri peri sauce and toss them over medium flame for 2 minutes, season with salt and pepper as needed.

To assemble:
1. On a plate, smear the smoked labneh and place the peri peri vegetables on top.
2. Garnish with dill leaves, Dukkah Spice and baked chickpeas.
3. ⁠Serve with the bread of choice.

Burnt corn tostada

This savoury crunchy tostada is the perfect finger food for sharing with friends during those commercial breaks. "Indulge in the fiery fusion of flavours with our Burnt Corn Tostada. Crisp corn tortillas provide the perfect base for a symphony of textures, from the satisfying crunch of roasted corn to the velvety richness of creamy refried beans. Topped with zesty pickled jalapenos for a kick of heat and dollops of cool sour cream to balance the spice, every bite is a tantalizing journey for your taste buds," shares Chef Dulal Sarkar, Blanca.

Ingredients

Flour tortilla 40 gm
Chinese garlic 5 gm
Cumin 5 gm
Red chili powder 5 gm
Salt 5 gm
Black pepper 5 gm
Black kidney bean 50 gm
Cilantro 5 gm
Tomatoes 20 gm
Onions 25 gm
Carrots 20 gm
Frozen golden corn 50 gm

For sour cream:

Hung curd 100 gm
Lemon juice 10 ml
Lime zest 5 gm

Method
1. Bake the tortilla till it gets crispy.
2. Prepare a mash of baked beans along with chopped onion, chopped bell pepper, chopped
garlic, chopped cilantro, a dash of tomato sauce, paprika powder, salt, and pepper.
3. Deep fry sweet corn dusted with corn flour.
4. Prepare sour cream by whisking together hung curd, lemon juice, lime zest, salt and pepper.

To assemble
1. Take the baked tortilla and spread the mash of baked beans.
2. Add a layer of dusted fried corns.
3. Top it off with sour cream and garnish with chopped jalapenos and micro greens.

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