Snacks And More - Femina

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Time for parties and celebrations! Chef Kaviraj Khialani draws up an interesting snack menu for your cocktail party. Check it out...

Chicken Tikka And Olive Bullets

(Crisp potato casings stuffed with cheesy chicken tikka and olives, served with Indiana dip)

Serves: Six to eight

Time required: 30 minutes plus marination time

For the potato casing:

2 cups boiled and mashed potato

salt to taste

1 tsp chopped mint leaves

1 tbsp chopped coriander leaves

1 tsp chaat masala

breadcrumbs as required

For the chicken tikka mixture:

1 cup cubed boneless chicken

1/2 cup whipped yoghurt

1 tsp ginger-garlic paste

1/2 tsp garam masala powder

a pinch kasuri methi powder

1/2 cup breadcrumbs

1 tbsp oil

8-10 black olives, sliced

8-10 green olives, sliced

1/4 cup grated cheese

oil for deep frying

For the Indiana dip:

1 cup mayonnaise

1 tbsp Schezuan sauce

1 tsp chopped green chillies

1 tsp lime juice

To prepare the potato casing mixture:

In a bowl, combine together the mashed potato, salt, mint and coriander leaves, chaat masala and a little breadcrumbs (fresh). Mix well and set aside.

To prepare the chicken tikka mixture:

Mix together the yoghurt, ginger-garlic paste, garam masala and kasuri methi powders, and breadcrumbs, and marinate the chicken in this mixture for 20 minutes.

Heat the oil (for deep frying) in a pan, add the marinated chicken, cover and cook on medium heat for 15 to 20 minutes. Once the excess moisture dries up, remove and chop up the cooked chicken.

To prepare the stuffing: Mix together the chopped chicken, olives and cheese and divide into 16-18 equal portions. Set aside.

To prepare the Indiana sauce: Mix all the ingredients together well and chill until serving time.

To shape the bullets:

Divide the potato mixture into16-18 walnut-sized portions and lightly flatten them. Place a portion of the stuffing in the centre and seal the edges shaping each into a bullet shape.

Heat the oil in a pan and deep-fry the bullets until golden brown.

Remove and serve hot with the Indiana sauce.

Chef's variations:

You can also stuff the potato bullets with onion, tomatoes, green chillies, coriander leaves, lime juice, and chat masala. Assorted seafood in a cheesy white sauce can be used for stuffing too.

Mushroom, Babycorn And Paneer Satay

(Crunchy peanut sauce served with skewered vegetables on a sizzling platter)

Serves: Four

Time required: 30 minutes

250 g fresh button mushrooms

200 g babycorn, blanched

250 paneer, cubed

1/2 each green, red and yellow peppers (capsicum)

For the marinade:

salt to taste

1 tbsp oil

1 tsp chopped garlic

1/2 tsp mustard paste

1 tbsp white wine

1 tbsp honey

1/2 tsp garam masala powder

For the satay sauce:

1 cup peanut butter

2 tbsp oil

1 tsp chopped garlic

1/2 tsp chilli flakes

salt to taste

2 tbsp crushed peanuts

2 tsp lime juice

1 tbsp chopped mint leaves

Clean, wash and cut the vegetables into attractive shapes - mushrooms into halves, baby corns into slices, peppers into dices and cut the paneer into cubes. Set aside. Mix together all the marinade ingredients and apply on the chopped vegetables and paneer. Skewer them and set aside.

To prepare the satay sauce:

Dilute the peanut butter with water and set aside. Heat the oil in a pan, sauté the garlic, add the chilli flakes, diluted peanut butter, salt and crushed peanuts. Mix well over medium heat for about five to seven minutes. Remove from heat, garnish with the lime juice and mint leaves and set aside.

For the presentation:

Heat a little oil or butter in a pan, sear the marinated and vegetable skewers for 30 seconds on each side, turning to enable even cooking on all sides. Add a few spoons of the satay to coat the skewers well.

Serve hot on a sizzling platter with some satay sauce in a bowl on the side.

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