Saturday, April 28, 2012


Day 3 of the Snacketeria Fest has Kalyani @ Sizzling Tastebuds dishing up 2 kinds of dips to go along with the snackuits. Her suggestion of a Chilli Salsa & a Hung-Curd Minty dip surely must have given the snacking experience a different high! MOM CHEF as she likes to call herself is a lovely friend and her sizzling space is a proof of her cooking prowess.

Presenting Kalyani in her own words

“Snacking must be declared as a national pastime”, I thought several times as Priya of Bon Appetit sent me a batch of Brittania Snackuits for product review and present these as innovatively as possible. Although I was running terribly behind schedule, I was ably comforted by Priya and all’s well that ends well, right ? Thanks Priya for this opportunity to present this guest post, while we enjoyed the product as well :) :) My kiddo definitely looks forward to one of the flavours now as a snack :)

An interesting anecdote when the packs arrived by courier from Brittania’s Bangalore Office though : my 7 year old looked at them with surprise as I have never been a popular mom when it comes to sending Kurkure or any such “kid-friendly” (in her sense) snacks to her school. I would rather prefer a sandwich or a cutlet as a snack. So, when she saw these 3 packets in the package, she thought it was especially for her and almost snatched one packet from me to enjoy it in solitude. The Snackuits come in 3 different flavours and I wanted to make them more enjoyable with some interesting and easy to make dips / sauces but at the same time not go overboard with the salt / spices (as it was pretty heavy on salt, already - as most packaged foods go :)). 

So, I prepared a two healthy quick-to make dips to go with these, and we enjoyed it thorughly : Chilly Tomato Salsa for the ‘continental feel’ and a ‘Hung Curd Minty Dip’ which was more Indian, and went well with the Cheesy chips :)

Over to the quick dips / starters now. Please feel free to adjust the spice / salt as per preference. I also tried to avoid adding cheese as the chips already had a cheesy feel (one of the flavours). 
(A) Chilly Tomato Salsa:

Ingredients: (Prep time - 10 mins. No cook time ; Serves - 2)

  • Ripe tomatoes - 2 (medium sized)
  • Serrano peppers (or light spice green chillies) - 1 no
  • Raw Mango slivers - 2 TBSP
  • Green bell pepper / capsicum - ½ 
  • Onion - 1 medium sized
  • Tabasco sauce - ½ tsp
  • Tomato sauce - ½ TBSP
  • Salt - a very tiny pinch
  • Fresh black pepper - a pinch
  • Lemon juice - ½ tsp
  • Fresh coriander - ½ tsp (chopped)

Deseed the tomatoes and dice them fine. Dice the bell peppers, chillies and onions too. Mix the tomatoes, peppers, onions, raw mangoes.Now add the sauce & lemon juice. Mix well.Top with freshly ground pepper and coriander and chill. 
Just before serving, add salt, mix once more and serve with Snackuits.

(B) Hung Curd Minty Dip:

Ingredients: (Prep time - 10 mins (+ 1 hour to prepare the hung curd ;Serves - 2)

  • Curd / yoghurt - 1 cup ( I used low fat)
  • Mint leaves - a handful
  • Green chillies - 1 no
  • Salt - to taste
  • White pepper powder - ½ tsp
  • Lemon juice - ½ tsp
  • Sugar - a pinch

Tie the yoghurt in a muslin cloth tightly and allow it to drip all the water. After an hour, remove from the cloth and refrigerate for 10 mins.In a spice grinder, grind washed mint leaves, green chillies & sugar to a smooth paste with minimal water (I didnt add any). In a bowl, add the hung curd and whisk it free of any lumps. Now add the ground mint paste, salt and lemon juice. Mix well. 

Serve immediately with Snackuits



  1. Looks delicious. Do we get this in Singapore? would love to try.

  2. Thanks so much for having me over, Priya ! It was a pleasure doing this post for you :) Look forward to more such yummy bites, count me in :)

    Sizzling Tastebuds
    Event : Pickles & Preserves Fest + Giveaway
    Event : CWS - Oats

  3. Both salsa and dip looks fantastic..excellent wat to enjoy these chips.

  4. The dip attracts me a lot and im sure we can serve it with nearly everything that's salty and crunchy.