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 takeout menus and sugary snacks Weve got a gamechanger 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 mouthwatering snacks well show you how to create a spread thats as exciting as the onfield action So grab your favourite jersey turn up the volume and get ready to enjoy the IPL season with a symphony of healthy flavoursRaw mango and water chestnut saladCraving 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 Its a light and flavourful snack thats healthy enough for multiple innings ldquoThe sweet tangy and spicy flavours of this refreshing salad will make you want to eat it all summer longrdquo poses chef Jawairia Merchant Thai NaamIngredientsGreen unripe raw mango 1 noJaggery powder 12 tspLemon 1 noA pinch of saltSugar 1 tspSoya sauce 1 tspSpring onion scallions 2 stalksWater chestnut 56 cut into piecesMethod1 Wash and peel off the green skin of the mango using a julienne peeler shred the mango into strips2 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 aside3 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 itrsquos too salty or sweet add more lime juice4 Place is on a serving platter and garnish it with finely chopped spring onionLabneh from BombayThis proteinpacked dish combines the cool creaminess of labneh with the fiery tossed vegetables ldquoOur Labneh from Bombay is a take on a traditional Middle Eastern labneh with a lively Indian twist Its 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 yogurtbased spread elevated with a subtle smokiness that adds depth and character with other roasted vegetables nutty and crunchy chickpeas and finished with Dukkahrdquo says Abhijith head chef at CirqaIngredientsFor smoked labnehHung curd 100 gmOlive oil 5 gmChopped garlic 2 gmChives 2 gmLime juice 12 limeFor peri peri sauceRed bell pepper 200 gmRed chilli paste 15 gmRed wine vinegar 10 gmChopped garlic 5 gmOlive oil 20 gmSalt 5 gmLemon juice 15 gmFor caponata vegetablesZucchini green 20 gmZucchini yellow 20 gmEggplant 20 gmYellow bell pepper 25 gmChopped garlic 5 gmDill leaves 5 gmSalt to tasteBlack pepper powder 12 tspOlive oil 1 tspMethodTo make the peri peri sauce roast the red bell peppers over charcoal or stovetop Once roasted rest them and peel2 Blend the roasted bell peppers with red chilli paste and keep aside3 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 minutes4 Finish with red wine vinegar and lemon juice and remove it off the flame and add salt as required5 For the smoked labneh add all the ingredients mentioned in the recipe and smoke them for 2 to 3 minutes and keep chilled6 For the caponata vegetables dice all the vegetables in mediumsized cubes7 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 neededTo assemble1 On a plate smear the smoked labneh and place the peri peri vegetables on top2 Garnish with dill leaves Dukkah Spice and baked chickpeas3 Serve with the bread of choiceBurnt corn tostadaThis savoury crunchy tostada is the perfect finger food for sharing with friends during those commercial breaks ldquoIndulge 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 budsrdquo shares Chef Dulal Sarkar BlancaIngredientsFlour tortilla 40 gmChinese garlic 5 gmCumin 5 gmRed chili powder 5 gmSalt 5 gmBlack pepper 5 gmBlack kidney bean 50 gmCilantro 5 gmTomatoes 20 gmOnions 25 gmCarrots 20 gmFrozen golden corn 50 gmFor sour creamHung curd 100 gmLemon juice 10 mlLime zest 5 gmMethod1 Bake the tortilla till it gets crispy2 Prepare a mash of baked beans along with chopped onion chopped bell pepper choppedgarlic chopped cilantro a dash of tomato sauce paprika powder salt and pepper3 Deep fry sweet corn dusted with corn flour4 Prepare sour cream by whisking together hung curd lemon juice lime zest salt and pepperTo assemble1 Take the baked tortilla and spread the mash of baked beans2 Add a layer of dusted fried corns3 Top it off with sour cream and garnish with chopped jalapenos and micro greensBeer bottle chaas to Piyush Cool off with these 9 refreshing summer drinks in Mumbai