Fat free snacks by Sanjeev Kapoor

Ingredients
Tofu, ¾ inch cubes 200 gramsSpring onions, sliced at a slant 2 Celery, chopped 2 inch stalkGarlic, chopped 3-4 clovesGinger, chopped 1 inch pieceSalt to tasteGreen chillies, sliced 2Black peppercorns, crushed 7-8Cornflour 1 tablespoonLemon juice 1 tablespoon Method
1. Heat a pan, add the tofu cubes and grill on medium heat.2. Add spring onions, celery, garlic, ginger, salt and toss. Add green chillies, crushed black peppercorns and mix. 3. Blend the cornflour in quarter cup of water and add. Mix and add lemon juice. Mix again.4. Serve hot.

KHAMAN DHOKLA Ingredients
Gram flour (besan), sieved 2 cupsCurd, beaten 1 cupGreen chilli-ginger paste 1 teaspoonTurmeric powder ½ teaspoonSalt to tasteLemon juice 1 tablespoonOil 2 tablespoonsSoda bicarbonate 1 teaspoonMustard seeds 1 teaspoonSugar 1 teaspoonCoconut, scraped ½ cupFresh coriander leaves, chopped 2 tablespoons
Method
1. Take besan in a bowl. Add curd and mix. Add a little water to make a batter which is neither too thick nor thin. Whisk well so that there are no lumps. Cover and keep overnight in a dark, warm place to ferment.2. Heat water in a steamer. Grease the dhokla patra.3. Add green chilli-ginger paste to the fermented batter and mix well. Add turmeric powder and salt and mix again.4. Mix together lemon juice, one teaspoon oil, soda bicarbonate in a small bowl and add to the batter and mix well.5. Transfer the batter into the dholka patra. Put them on the stand and place the stand in the steamer. Cover with the lid and let it steam, over medium heat, for about ten minutes.6. Insert a satay stick or a tooth pick into the dhokla to see if it is done. If it comes out clean, the dhokla is ready.7. Heat remaining oil in a small pan, add mustard seeds and let them crackle. Add quarter cup of water and sugar. Cook till sugar dissolves and pour this over the dhokla. Set aside till all the water is absorbed.8. Cut into large squares. Garnish with coconut and coriander leaves and serve.

BROWN POHE
Ingredients
Brown pohe 3 cups Rice bran oil 2 tablespoonsMustard seeds 1 teaspoonCurry leaves 10-12Onion, chopped 1 mediumGreen chillies, seeded and slit 2Potato, boiled, ½ inch cubes 1 mediumRoasted peanuts 3 tablespoonsTurmeric powder ¼ teaspoonSalt to tasteGreen peas, boiled ¼ cupLemon juice 1 tablespoonFresh coriander leaves , chopped 3 tablespoons
Method
1. Soak brown pohe in water for fifteen to twenty minutes. Drain.2. Heat oil in a pan. Add mustard seeds, curry leaves, onion and green chillies and sauté for two minutes.3. Add potato cubes and stir. Add roasted peanuts and turmeric powder and mix.4. Add soaked brown pohe and salt and stir to mix. Cook for two-three minutes. Add green peas and lemon juice and mix again.5. Garnish with coriander leaves, toss and serve hot.

HEALTHY SANDWICH
Ingredients
Multigrain bread 8 slicesCucumber 1 mediumTomatoes 2 mediumTofu 100 gramsPickled onions 4-5Green chillies, broken 2Sundried tomatoes 5-6Hung yogurt ½ cupSalt to tasteIceberg lettuce, hand torn a few leaves
Method
1. Slice cucumber and tomatoes. Slice tofu and pickled onions.2. Grind green chillies, sun dried tomatoes, hung yogurt and salt into a paste.3. Spread this paste over the bread slices. Place lettuce, tomato, cucumber on one slice. Sprinkle some salt and cover with another slice and press lightly. Cut and serve.4. Similarly make the remaining sandwiches.