New Delhi: National Junk Food Day is a fun holiday that lets you indulge in your favorite junk food guilt-free. You can indulge in high-calorie, sweet and savory treats without counting your carbs, at least on this special day. Every year, this special occasion is celebrated on the 21st of July. While the exact origins of this day are unknown, it is possible that it arose from the desire of health-conscious people to eat junk food without feeling sick. The popularity of fast food franchises and the proliferation of packaged goods in the late 1900s led to the growth of junk food culture. Microbiologist Michael Jacobson coined the phrase ‘junk food’ in the 1970s to raise awareness of the harmful health effects of excess preservatives, salt and sugar in our diets.
However, occasional consumption of junk food, when combined with a balanced diet, does no harm and allows you to enjoy guilt-free pleasures. Today is one of those occasions to enjoy these delicious treats. Now, if you don’t want to eat out, you can prepare your delicious treats at home. Here are some recipes to try:
1. Activated charcoal slider with beer breaded sole (By Chef Sudesh Rana, Chef de partie (Global Cuisine), Araiya Palampur)
Ingredients
For slider:
- Activated charcoal – 12grm
- Refined flour – 200 grams
- Dry yeast – 5grm
- Granulated sugar – 5 grams
- Salt- 2 grams
- Water-90ml
- Vegetable oil – 20ml
Method:
- Dry yeast is activated with warm water and the sugar is separated.
- Combine active starter and water together. Add activated charcoal, salt and mix well.
- Add the flour little by little. Mix well making sure you have a shiny dough. Let rest for 30 minutes.
- Make portions of 100gr each. In the roasting pan, set aside for fermentation and growth. With water spray, add multigrain seeds on top or apply beaten egg.
- Preheat the oven to 190 degrees Celsius. And bake for 14 minutes until the doneness color has been achieved.
For beer beaten sole:
- Bottom fermentation beer 150ml
- Refined Flour 100grm
- Masa harina flour (corn) 50 grams
- Salt and white pepper to taste
- Indian Sole Fillet 200grm
Method:
- A smooth dough is prepared with low fermentation beer and refined and seasoned flour.
- The fish fillet is coated with batter and fried to a crispy texture.
To formulate slider by doing:
- caramelized onion
- Indian salad leaf or lettuce or kale
- Rico cotiza (cheese sauce) for layers of moisture and accompaniment.
- Pineapple and cilantro salsa is recommended with jalapeno
two. Crispy Aloo Cheese Vegetarian Nuggets (By Animate Creator, Ruchi Gagendee, Ruchi’s Recipe Book Foodieslife)
Whether you’re looking for a delicious breakfast or a delicious snack, these crunchy treats are a must-try. With their crispy exterior and tender interior, these nuggets are an excellent option for a satisfying breakfast or a snack that will please the whole family. Delight in the exquisite combination of flavors and textures offered by the irresistible Crispy Aloo Cheese Veg Nuggets.
Ingredients:
- 4 to 5 medium boiled potatoes
- 1 1/4 cups cooked peas
- 1 1/4 cups sweet corn
- 2 slices of cheese (optional)
- grated carrots
- pepper
- onion
- green peppers
- chopped coriander
- 1 c. chilli flakes tea
- 1 teaspoon of oregano
- 1 to 1 1/2 teaspoons salt (or to taste)
- Breadcrumbs (made with 4 medium sized breads)
- 4 teaspoons wheat flour
- 4 c. of corn flour soup
- Water (to make the paste)
- Frying oil)
Method:
- Boil and mash the potatoes until soft. Add peas, sweet corn and cheese and add carrots, bell pepper, onion, green pepper and cilantro. Season with chilli flakes and oregano.
- Add salt and breadcrumbs. Mix all the ingredients and then shape into nuggets.
- Create a paste by covering the nuggets with flour and cornmeal. Dip the nuggets in the paste, covering them with breadcrumbs.
- Fry the nuggets in oil over medium heat until golden brown. Remove from oil and let them rest on tissue paper. Enjoy with sauce or chutney. If you have leftover nuggets, freeze them for future snacks.
3. samosa roll (By Animate Creator, Sunita Gupta, Revenue Center)
Imagine a crispy samosa pastry enveloping a delicious mix of potatoes and seasoned vegetables, all expertly rolled into an epic snack. This tempting treat is perfect for any occasion, making it an ideal snacking choice that is sure to satisfy your cravings.
Ingredients:
- 1 cup Maida
- 1 tsp Kalonji (or carom seeds)
- 1 spoon of salt
- 2 tbsp refined oil (or 2 tbsp desi ghee)
- Water (as needed)
- 2 large potatoes
- 1 c. coriander seed soup
- 1 teaspoon cumin seeds
- 1 black cardamom
- 1/2 teaspoon black pepper
- 1 small onion
- 2-3 pinches of asafoetida
- 1 teaspoon red pepper powder
- 2-3 pinches of turmeric powder
- Salt (to taste)
- 1 tablespoon cornmeal (or Maida)
- coriander leaves
- Frying oil)
Method:
- To create these delicious Samosa Rolls, start by mixing a cup of Maida flour with a teaspoon of Kalonji or carom seeds and a teaspoon of salt.
- Add two tablespoons of refined oil or desi ghee and mix well.
- Knead the dough with water and let it rest for 10 minutes.
- Grate two large potatoes, toasted coriander seeds, cumin seeds, black cardamom and black pepper and grind them to a coarse powder.
- Saute a small chopped onion in oil, add asafoetida, red chilli powder and turmeric powder and add the grated potato.
- Stir in the freshly ground spice mix and salt and allow the masala to cool.
- Add the cornmeal, chopped coriander leaves and masala and mix everything together.
- Roll the dough into thin sheets, spread the filling and cut them into 1-inch sheets.
- Fry the rolls in a pan over low heat for 15-20 minutes, turning them after 5-6 minutes, until crispy and golden brown. Serve the Samosa Rolls hot.
4. Chicken Tender Parmesan (By Chef Banshidhar Parida, 3102 BC)
Ingredients:
- Chicken Tenders: Season 12 tenders
- salt
- An egg
- Breadcrumbs seasoned with dried herbs, onion powder and garlic powder.
- marinara sauce
- mozzarella cheese
- Grated Parmesan cheese
- fresh basil
Method:
- Line a baking sheet with aluminum foil and spray with oil. Season the chicken with salt. Crack the egg into a shallow bowl and place the breadcrumbs in another.
- Dip the chicken fillets in the egg, then in the breadcrumbs and shake off the excess. Place the tenders in the pan and spray both sides generously with oil.
- Roast the chicken at 425°F for 18 minutes, turning it halfway through. Don’t worry about it being crispy – it will be covered in marinara anyway.
- Transfer the chicken strips to a 9″ x 13″ baking dish. Spread the sauce over the chicken and top with both types of cheese. Bake for eight to 10 minutes until the marinara is hot and the cheese is melted. Top the chicken parmesan with fresh basil.
5. Tareko Waves (By Chef Mohar Ali, Yeti, The Himalayan Kitchen Kolkata)
Ingredients:
- A slice of bonefish marinated in a thin layer of flour
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1 teaspoon lemon juice
- salt to taste
- Garlic and Ginger Paste 1 tbsp
- Egg white for crunch
Method:
- A slice of bonefish marinated with flour, turmeric powder, cumin powder, lemon juice, salt and ginger-garlic paste.
- Then fried with egg whites for crispness and served with a mint sauce.
6. Separate pie sliders (By Chef Nandini, CYK Hospitalities)
Ingredients:
- Mini Burger Buns – 6 pcs 3 tbsp melted butter
- 1 spoon of olive oil
- 2 tsp minced garlic 15g jalapenos
- 15 g sun-dried tomatoes 15 g mixed bell pepper
- ½ teaspoon chilli flakes
- ½ teaspoon paprika 1 teaspoon oregano
- ½ teaspoon dried parsley
- ½ spoon of salt
- ½ teaspoon black pepper
- 5 to 6 tablespoons pizza sauce 5 to 6 tablespoons pesto sauce
- 3 spoons of mozzarella cheese
Method:
- Start by making garlic butter. In a bowl add melted butter, olive oil, minced garlic, chili flakes, paprika, oregano, dried parsley, salt and black pepper
- Cut the buns in half. In one half, add the pizza sauce and in the other half, the pesto sauce.
- Over pizza sauce, chopped jalapenos, sun-dried tomatoes, mixed peppers and mozzarella cheese.
- Cover with the other half topped with the pesto sauce.
- Generously brush the top with the garlic butter mixture and bake for 10-12 minutes at 150C.
- Serve immediately as soon as it comes out of the oven.