Small Plates Snacks To Satisfy The Tastebuds & Palate…

Must Indulge in These Varied & Nutri-Rich International Mix Snacks

By. Dr. Kaviraj Khialani- Celebrity Master Chef.

Snacks and quick fix bites have always been a welcome with most of us and we love to roll out these concepts merely for the reason they come handy when needed the most and are well preferred choice of our near and dear ones.

Variety however remains an essential key and personal tastes and choices can be altered to suit our palates. It is always good to keep a few ingredients handy in our kitchens to ensure we can fix up those interesting plates and match the mood with the great food!

Usually on weekends is when these ideas are required the most & what different to make has always been a common question in most homes and most importantly how to go about doing it? How long will it take and what about the final output? will it meet my expectations ?

The answer to this is very simple, do something simple, easy and just be open to experimenting a little to break the routine chain of cooking and trust me you will have loads of compliments coming your way. Do check out a few suggestions on what to have handy for snacky bites & try out these simple, easy to make, healthy recipes in your kitchens and feel the difference and twist!

Handy List for Snacky Bites:

• Breads- white/brown/French bread/ garlic bread etc.
• Canape base- savoury crackers/canape cups/Monaco biscuits etc.
• Fresh veggies- assorted colors like capsicums, broccoli, mushrooms.
• Choice of meat- non-veg: chicken/lamb/mutton/fish and seafood/ cold cuts like sausages/salami/ham etc if desired.
• Choice of dairy & canned: paneer/cream cheese/ cheese cubes/ butter, baked beans in tomato sauce, olives, gherkins, capers, jalapenos.
• Choice of sauces & dips- tomato sauce, pesto, mayonnaise, hung curd, greek yogurt/ feta cheese, schezuan sauce/Capsico/ mustard paste etc.
• Variety of nuts- peanuts, cashews, almonds, raisins etc.
• Savouries like sev puries, nylon sev, fried noodles etc.

1] Aatishi Jheenghe

[ An Indo- Mexican fusion spicy prawn starter, marinated cooked to perfection]

Ingredients:

• Medium/large prawns- 10-12 no’s, shelled, deveined and washed.

For the Marination:

• Oil- 1 tbsp.
• Ginger-garlic paste-1 tsp mix
• Mexican Seasonings- 1 tsp or else make your own blend with chili flakes,
• pepper, salt, herbs, cumin powder, coriander powder.
• Capsico sauce/red chili sauce- 1 tsp
• Red chili chutney/schezuan chutney- 1 tbsp.
• Lime juice- 2 tbsp.

For Serving: Onion slices with a dash of rock salt and white vinegar, lime slices, green coriander mint chutney/ chili sauce/Achari mayonnaise.

For Variations: try the same recipe with boneless chicken cubes, fish cubes, baby potatoes, tofu cubes.

Method:

1. Prepare all the ingredients for the recipe.
2. Marinate the prawns and keep aside for 15-20 mins.
3. In a mixing bowl combine together the marination ingredients and mix well add in the cleaned prawns and mix well, keep aside for 10-15 mins add a little white wine if desired.
4. Heat a non-stick pan/grill pan and apply little oil or ghee, place the prawns once the pan is nicely hot, cook the prawns well on both sides 2-3 mins and brush with the marination sauce as needed.
5. Meantime keep the serving plate ready with some greens, salads and dips/chutney to go with the prawns, serve hot. For a more interesting flavor in the prawns try adding a little of your home mango pickle masala and little chopped coriander leaves/toasted black sesame seeds/fresh herbs into the cooked prawns mix well just before serving. can serve these prawns with some nice mexican style potato wedges with peri-peri spice mix or with a salsa.

2] Aloo Ki Daastaan

[A easy variety with potatoes stuffed with goodness, baked in the oven and
served hot]

Ingredients:

• Medium sized potatoes- 10-12 no. with the skin on.

For the filling:

• Oil- 1 tbsp.
• Butter-1 tsp
• Chopped garlic- 1 tsp
• Chopped onion- 1 small
• Chopped tomatoes-1 no.
• Green chilies- 1 tsp chop
• Salt and pepper to taste
• Garam masala powder- ½ tsp
• Paneer- ½ cup grated
• Capsicums- 1 no chopped
• Chopped nuts of your choice- 1 tbsp. mix
• Grated cheese- ¼ cup
• Mixed herbs and chili flakes to taste
• Tomato ketchup- 2 tbsp.
• Chili sauce- 1 tbsp.

Method:

1. Prepare all the ingredients for the recipe.
2. Scrub the potatoes with salt to remove all unwanted dirt etc wash them well.
3. Using a sharp knife, cut off the top and create a base to make them sit well, scoop out the center of the potatoes, chop them finely and use them in the filling with paneer- can scoop them raw or else parboil and then scoop.
4. Heat oil saute the ingredients one by one and add in the salt, spices, little water followed by capsicums and paneer, mix well cook on low flame for 2 -3 mins [ can use variety of veggies here, I also use egg bhurji, keema mattar for non-veg fillings, at times I also use a little cream cheese/white sauce to top]
5. Once the potato cups are ready after par boiling, stuff them with the prepared filling and top with a little cheese and place on a baking tray and allow to cook for 5-6 mins in a pre-heated oven at 180 degrees Celsius/can also use a non-stick pan for the same.
6. Serve it hot with choice of dips/sauces and chutneys, it is truly a tasty dish.

3] Herbed Tadkewale Mushrooms On Toast

[An Indo fusion twist on tadka with fresh mushrooms spiced on toasts]

Ingredients:

• Fresh button mushrooms- 250 gms- cut 1 x 2

For non-veg: use boneless chicken cubes/ sausages/ fish cubes etc.

For the base: French bread/ sliced white/brown bread/ garlic bread- 4-5 nos.

To spread: butter/cream cheese/pesto sauce/ green chutney-mayo.

To prepare the topping:

• Olive oil/oil- 1 tbsp.
• Butter-1 tsp
• Cumin seeds/shahi jeera-1/2tsp
• Mustard seeds- ½ tsp
• Slit red chilies/green chilies- 1 tsp
• Garlic- 1 tsp chopped
• Salt and crushed black pepper – to taste
• Tomato ketchup- 2tbsp.
• Chili sauce-1 tsp
• White wine- 2 tbsp.-optional/add 1 tsp white vinegar.
• Mixed herbs- 1 tsp
• Cherry tomatoes-8-10

For the final topping/plating/garnishes:

• Chopped parsley/coriander- 2 tbsp. chopped
• Assorted bell peppers saute in some olive oil for color/shavings of cheese/olives black or green/jalapenos.

Method:

1. Prepare all the ingredients for the recipe.
2. Set the base-toast and keep aside.
3. Heat oil and butter in a pan, add in the tempering ingredients one by one and allow to splutter and crackle, add in the mushrooms and saute well, add all seasonings, sauces etc cook for 3-4 mins on a medium flame, add wine or vinegar and turn off the flame.
4. Apply the spread on the bread base and spoon up the topping and serve immediately, garnish as desired.

4] Nazakat Wale Paneer Ke Bites

[cottage cheese cubes in a varied delicate spice mix, grilled and served on
sticks]

Ingredients:

• Paneer- 200 gms cubes.

For the marination:

• Curd- ½ cup beaten + 2 tbsp. fresh cream- milk top + 1 tbsp.-oil + 1 tbsp. grated
• cheese or cream cheese.
• Salt and pepper to taste
• Turmeric powder-1/2 tsp
• Garam masala powder- ½ tsp
• Chaat masala powder-1/4 tsp
• Kasoori methi-1 tsp
• Roasted crushed peanut powder- 1 tbsp.
• Dried anardana- 1 tsp if available-optional.
• Lime juice 1 tbsp.
• Chili flakes and mixed herbs-1/2tsp each
• Chopped coriander- 1 tbsp.

To serve:

Lime slices, salad, dips and assorted chutneys, try peanut butter and tomato chutney combination with this one.

Method:

1. Prepare the ingredients for the recipe.
2. In a mixing bowl combine together the ingredients for the marination and blend them well.
3. Now add in the paneer cubes, add onion, tomato, capsicums, mushrooms etc if desired as well for variety.
4. Allow to be steeping in the marination for Atleast 20 mins, heat a grill pan/non-stick pan, grease it well with oil first, place the paneer pieces, allow to grill well on all sides.
5. Remove onto a serving platter, secure each piece with toothpicks and serve hot with the choice of dips/sauces etc.