Love & Life

5 Yummy Indian Snacks to Wow Your Guests This Diwali

Chef Rananjoy Banerjee from The Metropolitan Hotel & Spa, Delhi, offers some lip-snacking recipes from their Indian restaurant, Chutney.

In the mood for some delicious snacks? Rananjoy Banerjee, executive chef at The Metropolitan Hotel & Spa, Delhi, offers some lip-snacking recipes from their Indian restaurant, Chutney.

Malai Santri Kabab

Food-malai-santra-kebab--eshe
Malai Santri Kebab

Ingredients:
300 gm hung curd
100 gm grated paneer
50 gm roasted chana powder
10 gm garam masala
Salt to taste
2 gm white pepper powder
20 gm orange reduction
10 gm orange marmalade
30 gm desi ghee

Instructions:
1. Take hung yogurt in a bowl, add all ingredients and mix.
2. Divide into equal portions. Now, stuff with orange marmalade. Dampen your hands, take a portion of the mixture, and roll lightly in the shape of kebab (one centimeter thick, round). Prepare the other kebabs in the same way.
3. Heat sufficient oil in a pan and grill the kebabs till golden in colour.
4. Remove from heat and serve hot with mint chutney or sauce.

 

Karele ki Shammi

Food-karele-ki-Shammi-eshe
Karele ki Shammi

Ingredients:
500 gm fresh bitter gourd (karela)
100 gm roasted chana powder
10 gm garam masala
10 gm chaat masala
5 gm roasted cumin powder
Salt to taste
2 gm red chilli powder
20 gm grated cheese
30 gm desi ghee

Instructions:
1. Wash fresh karela; cut into small pieces. Take out seeds and soak in salted water for 1 hour.
2. Boil water and put karela into it until cooked. Remove from boiling water and keep aside. When cool, grind it in the grinder.
3. Put karela mixture in a bowl and add all ingredients into it, mix.
4. Divide into equal portions and stuff with cheese. Take a portion of the mixture, and roll lightly in shape of a kebab. Prepare other kebabs in the same way.
5. Heat oil in a pan and grill the kebabs till golden in colour.
6. Remove from heat; serve hot with chutney.

 

Kakori Kebab Zaitooni

food-kakori-zaitoon-eshe
Kakori Kebab Zaitooni

Ingredients:
2 cups mutton/lamb (minced)
1 tsp ginger-garlic paste
2 tsp salt
1/4 tsp black pepper
2 tbsp green coriander, chopped
Green chillies, chopped
2 tbsp raw papaya, chopped
4 cloves
Chopped black olives
1 black cardamom seeds
1/8 tsp cinnamon, powdered
1 tsp cumin seeds
1 black mace
1/4 tsp nutmeg, grated
2 cups onions (browned crisp in ghee), sliced
1/4 cup bhuna chana, powdered
1 egg
Ghee for brushing
Chaat masala, onion rings and lemon wedges for garnishing

Instructions:
1. Mix all ingredients (except ghee and garnishes) to marinate for 4 hours, then grind to form a thick paste.
2. Knead this mixture, mixing in the roasted gram and egg.
3. Cover and refrigerate for another hour.
4. Shape the meat around the skewers and place the kebabs on to a grill over a drip tray, or in a 220°C pre-heated oven (also on a drip tray).
5. Leave to cook for 15-20 minutes. Brush with ghee and cook another 2 minutes.
6. Serve garnished with chaat masala, onions and the lemon, and serve with green chutney.

 

Machchi Methi Dariya (Fish Tikka)

Food-fish-tikka-eshe
Machchi Methi Dariya

Ingredients:
200 gm river sole fish fillets
1 tsp pickled chilies
1 tbsp lemon juice
2 tsp powdered red chilli
1 tsp garlic paste
1/4 tsp fenugreek seeds
1 handful chopped coriander leaves
1/4 tbsp yogurt (curd)
2 tsp butter
1 tsp fennel seeds
1 tsp ginger paste
2 tsp garam masala powder
1/2 tsp cumin seeds
1 tsp salt

Instructions:
1. Dry roast and grind fenugreek seeds, cumin seeds, fennel seeds and saunf to a fine powder.
2. Take the fish fillets in a large bowl.
3. Add the freshly ground powder, pickle, lemon juice, ginger garlic paste, salt, red chilli powder, garam masala powder, and yogurt.
4. Mix well until the fillets are evenly coated. Keep aside for 15 to 30 minutes.
5. Sprinkle a bit of coriander leaves and toss gently. Thread the fillets onto the skewers. Place them on a preheated grill pan over medium flame.
6. Grill the fish tikkas for 5 to 10 minutes on each side, turning them from time to time and frequently basting them with butter.
7. When the fillets are slightly charred and cooked through, remove and transfer to a serving plate.

 

Bharwan Aloo Tilnaaz

Food-bharwan-aloo-eshe
Bharwan Aloo Tilnaaz

Ingredients:
300 ml oil for frying
100 gm khoya
60 gm green peas
60 gm cashew nuts
30 gm ghee
3 large potatoes
5 gm cumin powder
30 gm sesame seeds
30 gm cottage cheese
5 gm red chilli powder
5 gm garam masala
Salt to taste

Instructions:
1. Take 4 large potatoes, peel them and slice the upper layer. Scoop out from the centre and deep fry until golden yellow.
2. For potato stuffing, take a pan, add some ghee, put all ingredients and mix gently. Add cottage cheese, green peas and cashew nuts.
4. Stuff the potatoes with mixture. Divide it into halves and cook in tandoor for 10 minutes.
5. Serve hot with mint chutney.

First published in eShe’s October 2019 issue

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