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Cocktail snacks

Try these tid-bits with summer cocktails

SPICY STUFF Mushroom snacks are easy to prepare

The heat's on and what better way to chill out than sink into a sofa with a cool cocktail in hand. And while at that, couch potatoes will definitely need something spicy to nibble on. Here are a few cocktail snacks to make the summer worthwhile.

Yoghurt tarts

Ingredients

For the tarts
Plain flour (maida) - 3 cups
Semolina (rawa) - 1 cup
Hot oil - 6 tsp
Salt to taste
Oil for frying.
For the yoghurt filling
Carrots, grated - 2
Cucumber, grated - 1
Cabbage, finely sliced - 1 cup
Capsicum, finely sliced - 1
Cream - 100 gm
Green chillies (finely chopped) - 2-3
Chopped coriander - 2 tbsp
Salt and pepper to taste

Method: Mix both the flours. Heat six tablespoons oil, add it and knead firmly to make a dough by adding water. Keep aside for an hour. Roll and cut small rounds. Press outside the tart moulds (3) and deep-fry the moulds in hot oil until crisp. Store in air-tight containers. Mix the curd and the cream. Chill it. Add all the vegetables, salt, pepper, to the above mixture. Mix well and chill it. When required, tilt the cases with the yoghurt mixture and serve immediately.

Stuffed mushrooms

Ingredients

Button mushrooms - 20
Melted butter - 2 tsp
Onion, finely chopped - 1
Cheese, grated - 2-3 tbsp
Coriander, chopped - 2 tsp
Chilli ginger paste - 1 tsp
Salt and pepper to taste

Method: Remove the stems from the mushrooms and heat the butter. Fry the onions for two minutes and add the grated cheese chilli garlic paste and chopped coriander. Mix well and allow to cook for two minuets. Stuff the mushrooms with the above mixture. Arrange in a flat microwave dish. Microwave for a minute before serving. Serve hot.

Biscuit pizzas

Ingredients

Cream cracker biscuits (for the sauce) - 15
Red tomatoes - half kilo
Fresh cream - 3 tbsp
Red chilli powder - 1 tsp
Cloves, finely crushed - 2 sticks
A pinch of ajwain
Sugar - 3 tsp
Salt and pepper to taste
For the topping
Capsicum, finely chopped - 2
Tomatoes, finely chopped - 2
Onion, finely chopped - 1
Boiled American corn - half cup
Salt and pepper to taste
Grated cooking cheese for topping

Method: Boil the tomatoes and remove skin. Grind the pulp in a mixie to get a thick puree. Add red chilli powder, cloves, ajwain, salt and pepper. Cook on a low flame until the sauce thickens. Allow it to cool. Then add the cream.

Arrange the biscuits on a baking tray. Spread the tomato sauce over it. Mix the vegetables with salt and pepper and spread it over the sauce. Sprinkle grated cheese and bake until the cheese melts on a low flame. Serve hot.

SUJATA MALANI

Tel: 27730165

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