3 Easy Baked Snacks 

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Awesome rcps friend..all are absolutely yummy yummy

Malai Soya Chaap Ingredients: For boiling soya chaap: 6-7(500g) soya chaap, frozen Water Salt to taste For the ginger, garlic and green chilli paste: 4-5 medium-sized green chillies, deseeded 14-15 garlic cloves 2-inch piece of ginger, roughly sliced For the marinade: ¼ cup hung curd 2 tbsp fresh cream ½ cup processed cheese, grated 1 tbsp ginger, garlic and green chilli paste ¼ tsp green cardamom powder ¼ tsp nutmeg powder ½ tsp garam masala powder Black pepper powder, to taste Salt to taste 2 tbsp cornflour 1 tbsp lemon juice For the tandoori malai chaap: 2 tbsp melted butter 4-5 tbsp fresh cream 1 tbsp lemon juice ½ tbsp chaat masala powder 1 medium-sized green chilli, chopped 1-2 tbsp coriander leaves, roughly chopped Green chutney, for garnishing Lemon wedges, for garnishing Onion rings, for garnishing Other ingredients: Melted butter, for basting or greasing (OTG Method) Oil, for shallow frying (Stovetop Method) Other Things You Will Need: Wooden satay sticks, soaked in water Parchment or baking paper (or grease the baking tray with butter) Cooking Method: To cook/boil the frozen soya chaaps: In a large pot, pour water and heat it over a high flame. Once it comes to a boil add salt and soya chaaps. Boil the chaaps for 10-15 minutes or until they become soft. Transfer them to a plate and set them aside to cool down a little. To make the tandoori malai soya chaap marinade: In a blender jar, add cloves of garlic, deseeded green chillies and roughly sliced ginger. Blend to make a fine paste. Take it out in a bowl and keep it aside. In a large-sized bowl, add hung curd, fresh cream, grated processed cheese, ginger garlic green chilli paste, green cardamom powder, nutmeg powder, garam masala powder, black pepper powder, salt, cornflour and lemon juice. Combine everything together, make sure there are no lumps. While the soya chaaps are still warm, remove the sticks. Chop each soya chaap into 3 pieces. Add all the pieces into the tandoori malai marinade. Give them a good toss. Make sure all the pieces are coated with the marinade. Keep the bowl aside and allow the chaaps to marinate for 30 minutes. To cook the tandoori malai soya chaap in OTG: Preheat the OTG/oven to 250-degree Celsius for at least 15-20 minutes. Line a baking tray with parchment/baking paper. If you don’t have baking paper, then brush the tray with butter. Then thread the marinated soya chaap pieces onto the satay sticks. Here I have used wooden sticks but you can also use metal skewers. Place the sticks on the lined baking tray. Then bake them for 10 minutes. After 10 minutes take them out and brush melted butter over the chaaps. Then bake for another 5 minutes. After that, take them out of the OTG/oven and allow them to cool down a little. To cook the tandoori malai soya chaap in a pan/ over stovetop: Take a non-stick pan and heat it over a medium flame. Pour oil and allow it to heat up. Then add the marinated soya chaap pieces into the oil. Cook for 3-4 minutes or until it becomes golden. Then flip and cook the other side as well. Once both the sides become golden brown, take them out. Switch the flame off. To serve the tandoori malai soya chaap: Take a large bowl, add the soya chaap pieces, melted butter, fresh cream, lemon juice, chaat masala, green chillies and coriander leaves. Give them a good toss. Serve them hot with green chutney, lemon wedges and onion rings. Crispy Teriyaki Gobi Ingredients: 1 medium-sized cauliflower, chopped into small and equal-sized florets 1 cup rice flour 5 tbsp cornflour Freshly crushed black pepper, as per your liking Salt to taste 1 cup water 2 tbsp oil 1.5 tsp garlic paste ½ cup teriyaki sauce Sesame seeds and chopped spring onion, for garnishing Method: Preheat the oven to 220-degree Celsius. Line the baking tray with parchment paper. In a large bowl, add rice flour, cornflour, black pepper and salt. Whisk everything together. Pour water and oil. Then add garlic paste. Give them a good whisk and make a smooth batter. Add the cauliflower florets. Toss well. Make sure all the florets are coated with the batter. Then place the cauliflower florets on the lined baking tray. Bake for 30 minutes. Take the tray out and brush the teriyaki sauce over the cauliflower florets. Place the tray back in the oven. Then bake for 15-20 minutes. Sprinkle sesame seeds and spring onions over them. Serve Hot! Pizza Pav Ingredients: 9 pieces of pav 3-4 tbsp pizza sauce ¼ cup red bell pepper, chopped ¼ cup yellow bell pepper, chopped ¼ cup onion, chopped ¼ cup mozzarella cheese, grated ¼ cup mayonnaise 1 tsp oregano, dried Salt to taste More mozzarella cheese, for topping Method: Preheat the oven at 160 degree Celsius, for 20 minutes. Using a knife, cut the centre of each piece of pav and scoop out the core. Then with the help of a spoon press down to make some space. Add pizza sauce to each piece of pav. With the help of a brush, apply pizza sauce on the inside of the pavs. In a bowl, add red bell pepper, yellow bell pepper, onion, mozzarella cheese, mayonnaise, oregano and salt. Mix well. Stuff all the pavs with this veggie-cheese filling. Top with more cheese. Bake for 10-15 minutes or until the cheese melts. The stuffed pizza pav recipe is ready. Serve hot!