Easy cocktail snacks

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HOT DELIGHTS Serve with a spicy sauce
HOT DELIGHTS Serve with a spicy sauce

Enjoy these delicious snacks

If you are throwing a cocktail party for your friends, impress them with these different snacks. The items will go well with your party.

Vegetable yoghurt delight


Rusk biscuits (readymade)

For the vegetable yogurt layer:

Carrot, grated: 2

Cucumber, grated: 1

Cabbage, grated: 1 cup

Capsicum, finely chopped: 1

Fresh thick curds: 1 cup

Fresh cream: 100 gm

Coriander, finely chopped: 2 tbsp

A pinch of sugar

Salt and pepper to taste


Tie the curd in a muslin cloth and let excess water drain. Hang for about 2 hours.

Mix it with the fresh cream. Chill it.

Add a bit of salt to all the vegetables. Keep aside for sometime. Squeeze to let excess water drain.

Add it to the above cream curds mixture.

Add sugar, salt, pepper and chopped coriander.

Mix well.

When required to serve, spread the vegetable yoghurt mixture over the rusk biscuits.

Serve immediately.

Paneer samosas


Plain flour: 1 1/2 cup

A pinch of soda bi carb

Hot oil: 2 tsp

Salt to taste

For the filling:

Paneer, grated: 200 gm

Capsicum, finely chopped: 2

Onions, finely chopped: 2

Red chilli powder: 1 tsp

A pinch of turmeric powder

1 teaspoon garam masala

Salt to taste

Oil for seasoning: 1 tbsp

Oil for frying


Sieve the plain flour, soda bi carb and salt. Rub in the hot oil and add water to make stiff dough. Knead well.

Keep aside the dough for some time.

Make the filling by heating 1 tbsp oil in a frying pan. Add the onions and capsicums and stir fry for a few minutes. Then add the turmeric powder, Cook for a second and add the grated paneer, red chilli powder, garam masala and salt to taste. Allow the mixture to cool.

Make small balls of the dough and roll out thin round puris.

Cut the puris into two. Fold each half of the puris into two forming a cone.

Seal the edges by applying water.

Fill the cone with the paneer filling and seal the edges again.

Heat the oil and deep fry the samosas on a low flame. Serve hot with a spicy sauce and pudina chutney.

Crispy fried vegetables


Capsicum, cut into long thin strips: 4

Baby corn cut into long thin strips: 12

Onions, sliced into rings and loosen them: 2-3

Carrots, cut into long thin strips: 4

Potatoes, cut into strips: 4

Broccoli, remove flowerettes: 1 small

For the batter:

Plain flour: 1 1/2 cup

Corn flour: 1 cup

Rice flour: 2 tbsp

Baking powder: 1 tsp

Oil: 1 tbsp

Sour curds: 2-3 tbsp

Coriander leaves, finely chopped: 2 tbsp

Chilli flakes: 1/2 tsp

Ginger chilli paste: 2 tsp

Salt and pepper to taste

Oil for frying


Soak all the sliced vegetables in ice cold water.

This retains the crispness of the vegetables.

Mix all the ingredients for the batter.

Add enough water to make a thick smooth batter. Beat well.

Keep aside the batter for about 2 hours.

Heat the oil. Dip each strip in the batter and deep fry in hot oil.

Similarly dip the broccoli flowerettes and onion rings in the batter and deep fry until crisp.

Mix all the fried vegetables in a flat dish and serve hot with a spicy ketchup.

Peanut chana snack


Roasted peanuts (remove skin): 3 cups

Bengal gram, deep fried: 2 cups

Onion, finely chopped: 1

Green chillies, finely chopped: 2-3

Coriander leaves, finely chopped: 2 tbsp

Chat masala: 2 tsp

Salt and red chilli powder to taste

Juice of 2 lemons


Mix the peanuts and fried channa dal. Add salt and red chilli powder.

Then add onions and green chillies. Mix well. Add the chat masala and lemon juice. Mix again.

Sprinkle coriander leaves and serve immediately.

Note: This snack should be made just before serving or else it will get soggy.






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