Easy-to-make, nutritious munchies for those long hours of exam preparation

Examinations are fast approaching, and students’ carrel will soon be crowded with books, papers and notes. The stretches of intense studying can get long and cause hunger. Since studying on an empty stomach is impossible, small and frequent meals help keep one’s energy level steady. Here are a few recipes for snacks to help one through long hours of study.

Roasted Carrot With Yoghurt Dip


5 carrots (cleaned and peeled)

2 tbsp olive oil

3 tbsp honey1 tsp vinegar

1 tsp garlic powder

1 tsp chilli flakes

Salt and pepper to taste


Roast the carrots at 400 degree C for 15 to 20 minutes with seasoning and olive oil. Then drizzle the olive oil, honey and vinegar. Put them back into the oven for about five minutes, for sweet, salty and crunchy carrots.

For Yogurt Dip


Three-fourth cup hung curd

2 tsp chopped cilantro

Half tsp chilli powder

Half tsp garlic powder

Half tsp oregano


Add chopped cilantro, garlic powder, chilli powder, oregano, salt and pepper to the hung curd. This dip can be had with wafers, crackers and salted biscuits too.

Toasted Brown Bread


2 slices, toasted brown bread

2 tbsp tomatillo salsa

1 pear, thinly sliced

Salt and pepper to taste

A few drops of hot sauce


Spread a little bit of tomatillo salsa on the bread. Top with sliced pears, salt and pepper, and add a few drops of the hot sauce.



Half kg beaten curd

1 cup cold milk

150 gm almonds

50 gm cashew, raisins and pista

4 or 5 fresh mint leaves

4 or 5 fresh tulsi leaves

A pinch of cardamom

Sugar to taste

For garnishing:

A few drops of cardamom essence

A few drops of rose essence

1 tsp cream

5 or 6 rose petals


Grind cardamom into powder. Make a paste of almonds, cashew, raisins and pista with sugar. Separately, make a paste of mint and tulsi leaves. Mix all the ingredients in curd, add cold milk and a little water, and blend it in a blender. Garnish with cream, cardamom and rose essence and rose petals.

Banana Pops


1 banana, thinly sliced

Half cup low-fat vanilla yogurt

One-third cup cold water

2 tbsp sweetened cocoa powder

Sugar to taste


In a blender, bring together yogurt, cold water, banana, cocoa powder and sugar. Pour into four-ounce ice-pop moulds. Freeze for four or five hours.

Spicy Peanuts


Three-fourth cup peanuts

Half tsp garlic salt

Half tsp chilli powder

A few drops of ketchup

Coriander and chopped pieces of mango for garnishing


Boil pre-shelled peanuts in a small saucepan for five minutes. Drain and sprinkle with garlic salt, chilli powder and ketchup. Toss to coat. Garnish with coriander and raw mango pieces.

Egg Cutlets


4 hard-boiled eggs

A cup of egg white

3 medium-sized potatoes, boiled, peeled and mashed

1 cup bread crumbs

2 tsp pepper powder

Salt to taste

Oil to fry

Tomato garlic sauce

A handful of chopped coriander leaves


Cut the eggs into halves lengthwise. Mix salt and pepper powder to mashed potatoes. Cover the halved eggs with this potato paste. Beat the egg white well. Dip the potato-covered halves into egg white. Sprinkle bread crumbs and deep fry in oil. Garnish with coriander leaves and serve hot with tomato garlic sauce.