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Easy cocktail delights

HOT STUFF Serve with a spicy sauce

If you are throwing a cocktail party for your friends, impress them with these different snacks.

Rusk biscuits (readymade)

For the vegetable yogurt layer:

Carrot, grated: 2

Cucumber, grated: 1

Cabbage, grated: 1 cup

Capsicum, finely chopped: 1

Fresh thick curds: 1 cup

Fresh cream: 100 gm

Coriander, finely chopped: 2 tbsp

A pinch of sugar

Salt and pepper to taste

Tie the curd in a muslin cloth and let excess water drain. Hang for about two hours.

Mix it with the fresh cream. Chill it.

Add a bit of salt to all the vegetables. Keep aside for sometime. Squeeze to let excess water drain.

Add it to the above curds mixture.

Add sugar, salt, pepper and chopped coriander.

Mix well.

When required to serve, spread the vegetable yoghurt mixture over the rusk biscuits.

Serve immediately.

Plain flour: 1 1/2 cup

A pinch of soda bi carb

Hot oil: 2 tsp

Salt to taste

Paneer, grated: 200 gm

Capsicum, finely chopped: 2

Onions, finely chopped: 2

Red chilli powder: 1 tsp

A pinch of turmeric powder

1 teaspoon garam masala

Salt to taste

Oil for seasoning: 1 tbsp

Oil for frying

Sieve the plain flour, soda bi carb and salt. Rub in hot oil and add water to make stiff dough. Knead well.

Keep aside the dough for some time.

Make the filling by heating 1 tbsp oil in a frying pan. Add the onions and capsicums and stir fry for a few minutes.

Then add the turmeric powder, Cook for a second and add the grated paneer, red chilli powder, garam masala and salt to taste. Allow the mixture to cool.

Make small balls of the dough and roll out thin round puris.

Cut the puris into two. Fold each half of the puris into two forming a cone. Seal the edges by applying water.

Fill the cone with the paneer filling and seal the edges again.

Heat the oil and deep fry the samosas on a low flame. Serve hot with a spicy sauce and pudina chutney.

Capsicum, cut into long thin strips: 4

Baby corn cut into long thin strips: 12

Onions, sliced into rings and loosen them: 2-3

Carrots, cut into long thin strips: 4

Potatoes, cut into strips: 4

Broccoli, remove flowerettes: 1 small

Plain flour: 1 1/2 cup

Corn flour: 1 cup

Rice flour: 2 tbsp

Baking powder: 1 tsp

Oil: 1 tbsp

Sour curds: 2-3 tbsp

Coriander leaves, finely chopped: 2 tbsp

Chilli flakes: 1/2 tsp

Ginger chilli paste: 2 tsp

Salt and pepper to taste

Oil for frying

Soak all the sliced vegetables in ice cold water.

This retains the crispness of the vegetables.

Mix all the ingredients for the batter.

Add enough water to make a thick smooth batter. Beat well.

Keep it aside for about 2 hours.

Heat the oil. Dip each strip in the batter and deep fry in hot oil.

Similarly dip the broccoli flowerettes and onion rings in the batter and deep fry until crisp.

Mix all the fried vegetables in a flat dish and serve hot with a spicy ketchup.

Roasted peanuts (remove skin): 3 cups

Bengal gram, deep fried: 2 cups

Onion, finely chopped: 1

Green chillies, finely chopped: 2-3

Coriander leaves, finely chopped: 2 tbsp

Chat masala: 2 tsp

Salt and red chilli powder to taste

Juice of 2 lemons

Mix the peanuts and fried channa dal. Add salt and red chilli powder.

Then add onions and green chillies. Mix well. Add the chat masala and lemon juice. Mix again.

Sprinkle coriander leaves and serve immediately.

Note: This snack should be made just before serving or it will get soggy.

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