Snacks And More - Femina

Continued...

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.

Nutty Cheese Squares

(Almonds, pistas and raisins flavoured with mint and coriander, encased in a cheesy potato mix)

Serves: Four

Time required: 45 minutes

For the potato mixture:

4-5 medium potatoes, boiled, peeled and mashed

salt to taste

1/4 cup fresh breadcrumbs

2 tbsp corn flour

1 tsp chopped mint leaves

1 tsp chopped coriander leaves

1/4 tsp shahjeera

oil for deep frying

For the stuffing:

1/4 cup grated cheese

1 tbsp chopped almonds

1 tbsp chopped pistachios

1 tbsp chopped raisins

1/2 tsp chaat masala

For the cowboy's dip:

1 tbsp oil

1 tsp chopped garlic

1 small chopped onion

1/2 tsp crushed and roasted red chillies

1/2 cup tomato puree

salt and pepper to taste

2 tbsp boiled rajma (kidney beans)

1/2 capsicum, chopped

To prepare the potato mixture:

In a bowl, mix together all the ingredients except the oil to form a smooth mixture and set aside.

To prepare the stuffing:

Mix together all the ingredients. Set aside.

To shape the nutty squares:

Roll out half the potato mixture to 1.5 cm thickness; spread the cheese and nut filling over the layer. Roll out the rest of the potato mixture to cover. Seal the edges well. Using a knife, cut out squares from the same and coat with breadcrumbs. Heat oil in a pan and deep fry until golden brown. Serve hot with the dip.

To prepare the cowboy's dip:

Heat the oil, sauté the garlic and onion, add the chilli flakes and tomato puree, salt and pepper; the boiled rajma and capsicum and mix well. (You can also use a pinch of a few herbs like oregano or thyme, and cook for four to five minutes). Remove. Serve warm with the nutty cheese squares.

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