#healthysnack – Reetika Mitra https://reetikamitra.com Fooding Around Sat, 26 Jul 2025 16:36:32 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.2 https://reetikamitra.com/wp-content/uploads/2020/04/cropped-icon-32x32.png #healthysnack – Reetika Mitra https://reetikamitra.com 32 32 Peri Peri Corn Cob https://reetikamitra.com/startup-ideas/peri-peri-corn-the-cob/ https://reetikamitra.com/startup-ideas/peri-peri-corn-the-cob/#comments Sun, 20 Jul 2025 08:49:41 +0000 https://reetikamitra.com/?p=7274 I am very fond of having the corn cob particularly during the monsoons and in winter. We all grew up having different avatars of this nutritious vegetable, be it in the form of soups, salads, fritter, steamed or roasted and spiced with lime and masala. The latter has stayed with me right from childhood and we still often have the roasted corn cobs at home as a snack. Everyone loves it and it’s guilt free snacking. For this recipe I wanted to try a twist adding the Peri Peri seasoning. This seasoning is quite spicy and made of the Bird’s Eye Chilli from Africa. The Peri Peri seasoning has gained a lot of popularity in the recent times. The Peri Peri Corn cob is easy and quick to make. It has a hot, tangy, zingy taste to it and can be served either for snacks or as starters. Make sure you get fresh sweet corn for this recipe since that’s the key ingredient. That’s it. Try the Peri Peri Corn cob this monsoon.

 

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Peri Peri Corn Cob

★★★ 2.5 from 8 reviews
  • Author: Reetika Mitra
  • Prep Time: 5 Mins
  • Cook Time: 15 Mins
  • Total Time: 20 Mins
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Description

Zinger Corn Cob

Ingredients

  • 2 sweet Corns
  • 3 Tbsp Hung Curd or Greek Yogurt, beaten smooth
  • 5 Tsp Lemon juice
  • 1 Tsp Peri Peri Mix
  • 1 Tsp Oil
  • 2+1 Tbsp finely grated processed cheese
  • Salt to taste
  • Very little Butter, to brush while grilling
  • A few fresh Cilantro, chopped

1/4 Tsp Red Chili Flakes

Instructions

. Preheat your oven to 170 °C or 340°F and keep your baking tray handy.

  1. In a bowl add the hung curd or greek yoghurt, lemon juice, Peri Peri mix, oil, 2 tbsp grated cheese and salt to taste. Mix well together.
  2. With the help of a brush or even your hands, evenly apply this yoghurt mix on both the corns. Make sure to cover all the sides well.
  3. Cover the marinated corns individually with aluminium foil. Cook in the oven on grill mode for about 10 mins or until golden brown in colour.
  4. Unwrap the corn from the foil and place them back into the oven with an increased temperature of 200°C or 390°F for another 5-7 mins. Remember to turn them around frequently until they are lightly charred.
  5. Do brush some of the remaining leftover yoghurt mix or butter to keep the corns hydrated.
  6. Take out from the oven once they are lightly charred. Sprinkle chopped cilantro, red chilli flakes on top. Serve immediately while hot.

Nutrition

  • Serving Size: 2

 

 

]]> https://reetikamitra.com/startup-ideas/peri-peri-corn-the-cob/feed/ 8046 Sweet And Sour Mango Salad https://reetikamitra.com/startup-ideas/sweet-and-sour-mango-salad/ https://reetikamitra.com/startup-ideas/sweet-and-sour-mango-salad/#comments Sun, 22 Jun 2025 13:19:51 +0000 https://reetikamitra.com/?p=7250 I have noticed that any mango salad generally has either the raw mango or it’s riper version but never both together. So, I decided to try and create this Mango Tango salad with both versions in it. This is a summer dish and for the mango season. Once laid out the salad looks bright and appealing and adds character to any meal spread. It’s a good idea to cut all the ingredients lengthwise to give the final dish a symmetrical look. I have added some red chillies to add spice to the sweet and tangy flavours of the mangoes.  One has the option of using basil for the salad but I preferred to use cilantro. The dressing used is a light one, to retain the core flavour of the ingredients particularly the two varieties of mangoes. Since it is summertime, you can serve the salad cold adding the dressing right at the end.

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Sweet And Sour Mango Salad

★★★ 2.6 from 291 reviews
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Description

Tango with Mango

Ingredients

  • 1 ripe but firm Mango, peeled and julienned or thinly sliced
  • 1 raw green Mango, peeled and julienned or thinly sliced
  • 1/2 Onion, very thinly sliced
  • 1/2 Red Bell Pepper, thinly sliced (Optional – added for extra crunch and color)
  • 1–2 fresh Red Chilies (Bird’s eye or fresh red chillies), thinly sliced (if required, remove the seeds for less heat)
  • 1/4 cup fresh Cilantro leaves, coarsely chopped
  • 7–10 Cherry Tomatoes
  • 2–3 tbsp roasted Peanuts, roughly crushed

 

Ingredients for the Dressing:

  • 2 Tbsp fresh Lime Juice
  • 1 Tbsp vegan Fish Sauce (or light Soy Sauce)
  • 1 Tbsp Sesame Oil
  • 1–2 Tsp Palm Sugar or Brown Sugar, finely grounded or dissolved in a little warm water
  • 1 Garlic clove, minced
  • 1/2 – 1 Tsp Sriracha or Red Chilli Sauce (adjust to your spice intake)

Instructions

  1. Place the julienned ripe and raw mango in a medium sized salad bowl. Add the onion, red bell pepper (if using), fresh red chillies, cherry tomatoes, chopped cilantro, basil (if using) to the bowl with the mangoes.
  2. In a separate small bowl make the dressing by whisking together the fresh lime juice, vegan fish or soy sauce, grounded palm sugar (or brown sugar), minced garlic (if using), sesame oil, and sriracha or chilli garlic sauce. Whisk well together. Taste and adjust the sweetness, sourness, and spiciness as required.
  3. Pour the dressing over the mango mixture. Add most of the freshly roasted and crushed peanuts, reserving a few for garnish.

Nutrition

  • Serving Size: 2
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