Diwali is fast approaching and Diwali card parties have begun in full swing. They may not be as grand but taking all precautions, the celebrations are on. Besides the main course and the decor, snacks are extremely important to keep a party running smoothly. Instead of regular dhoklas and spring rolls etc, I have listed below a few snacks and their recipes which I have myself tried and they were a hit amongst kids and adults alike. You may need to source some of the ingredients ASAP and if not, I have also suggested alternatives. So scroll down to see the vegetarian as well as non-vegetarian options.
- 4 tbsp Canola Oil
- 11/2 tsp Cumin Seeds
- 2 Finely Chopped Medium Onions
- 11/2 tbsp Ginger & Garlic Paste
- 1 1/2 tsp Coriander Powder
- 11/2 tbsp Cumin
- 1 tbsp Garam Masala
- Salt To Taste
- 700 gms Minced Chicken
- 2 Finely Chopped Medium Tomatoes
- 1/2 Juice Lime
- Heat a nonstick saucepan with some oil on medium heat and crackle the cumin seeds. Saute for a minute and then add the onions.
- Saute the onions for a few minutes until they are transparent and golden.
- Now add the ginger-garlic paste and fry for a minute.
- Throw in the garam masala, cumin seeds, and coriander powder and saute with some salt in it until the oil leaves the sides.
- Fold in the chicken and saute until they are brown and look satisfying enough to eat.
- Add the tomatoes, stir, and cook until they are soft.
- Once done, turn off the heat and stir in the lime juice.
- Garnish with chopped coriander leaves and serve hot on bruschetta bread.
Cucumber Paneer Boats
- 3 Cucumbers
- 120 gms Paneer
- Salt As Per Taste
- 1/4th Cup Milk
- Some Cherry Tomatoes
- 10 Mint Leaves
- Green Chillies As Per Taste
- 1/4 tsp Lemon Juice
- Wash and cut the ends of the cucumbers and peel them unless you are using zucchini.
- Cut them into 3-inch pieces like in the picture above.
- Scoop out the center seed portion to form a shallow cup-like shot glasses.
- Now make a filling of crumbled paneer, salt, mint leaves and milk with some more seasoning if you want and fill the scoops with the mixture.
- Decorate them with cherry tomatoes cut into pieces and serve.
- 300 gm Pumpkin
- 100 gm Chana Dal
- Red Chilli Powder As Per Taste
- 1 tsp Black Pepper Powder
- 11/4 tbsp Cumin Powder
- Coriander Leaves As Per Taste
- 150 gm Oil
- Chopped Green Chillies As Per Taste
- Salt As Per Taste
- 3/4 cup Water
- 100 gm Bread Crumbs
- 1 tsp Garam Masala
- Wash the pumpkin properly and cook in a pressure cooker with chickpeas, water and salt.
- Once it cools down, grind it all and add in all the other ingredients besides the bread crumbs.
- After the batter is ready, make cutlets and roll them in the crumbs
- Fry them until golden in some oil and serve with chutney.
Fig, Salami & Cheese
- 10 Fresh Figs
- 5 Salami Slices
- 3 Cheese Slices
- Cut the figs into 3 pieces each to make the base of the fig sliders.
- Cut the Salami into squares to layer the figs.
- Cut squares of cheese to layer the salami.
- Once all is ready, just make a tower of fig, salami and cheese in that order and serve chilled. If you cannot find figs, any other seasonal fruit would do but nothing citrusy. This combination plays well on the tongue and gives a burst of different flavours, leaving the guests asking for more.
Stay tuned to HerZindagi for more on Diwali 2020.