Presenting Kalyani in her own words
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“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). 

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)

Method:
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.

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

Method:
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.