Scrumptious Snacks Recipes to try this Holi
Planning to host a Holi party but running short of snack ideas? One of the options is to play safe and go for the traditional snacks like soft Dahi Bhallas, crunchy Chaat platters and delectable Gujias. However, if you are in the mood to serve an exotic variety of snacks at your party, which are finger-licking good too, we have some help! Try out our Holi snack recipes and add some scrumptious fun to your Holi party!
Chinese Corn Croquettes
Ingredients
Yellow Bell Pepper : 1 no.
Red Bell Pepper : 1 no.
Green Bell Pepper : 1 no.
Chopped Garlic : 1 tsp.
Chopped Spring Onion Greens : 1 tbsp.
Soya Sauce : 2 tsp.
Boiled Potato : 1 no.
Bread Crumbs : 1 tbsp.
All Purpose Powder : 1 tsp.
Salt : to taste
Black Pepper Powder : to taste
Chopped Celery : 1 tbsp.
Oil : 1 tbsp.
Szechwan sauce : 2 tbsp.
Sweet corns : 1 cup
For Sauce:
Chopped Garlic : 1 tsp.
Tomato Ketchup : 2 tbsp.
Celery : 1 tsp.
Chopped Spring Onion Greens : 1 tsp.
Salt : to taste
Black Pepper Powder : to taste
Sugar : 1 tsp.
Water : as required
Method
In a bowl, add chopped yellow bell pepper, red bell pepper, green bell pepper, garlic, spring onion greens, soya sauce, boiled potatoes, bread crumbs, all purpose flour, salt & black pepper powder.
Mash the potato mixture.
In a pan, add oil, szechwan sauce, sweet corns, celery & mix well.
Remove the sweet corns mixture into a bowl.
Now take a small portion of the potato mixture and flatten it with hand.
Fill the sweet corns mixture onto it and roll it to form a patties
Coat the patties with bread crumbs & corn starch.
Deep fry the patties.
For sauce, add chopped garlic, tomato ketchup, celery, spring onion green, salt, black pepper powder, sugar & water in a pan.
Mix well
Serve the dish with tomato sauce & Szechwan sweet corns.
Your Chinese Corn Croquettes are ready.
Recipe courtesy: Chef Ripudaman, Zee Khana Khazana
Assorted Crostini Platter
Toasted crunchy slices of bread topped with some interesting toppings make one of the world’s most beloved (and easy) appetizer options called crostini, brschetta or pinchos. You can put together this delectable platter in no time, with the ready to cook meal kit from Haute Chef. Platter Line-up: Sautéed Mushrooms with Olives & Thyme, Jalapeno Hummus with Sumac & Parsley, Basil Pesto with Sundries Tomatoes & Parmesan, Fig & Olive Tapenade with Kumquat Oranges.
Ingredients
3 tbsp olive oil
3 cloves garlic
60 gms mushroom
3-4 sprigs thyme
4-5 olives
3-4 sprigs mint
1 bunchparsley
3 tbspbasil pesto
10 gms sundried tomatoes
3 tbsp jalapeno hummus
1 tsp sumac
3 tbsp fig and olive tapenade
4 kumquat oranges
4 tbsp sugar
60 gms cheese sauce
15 gmsparmesan cheese
24 pcsbread
Method
1. Prepare the Ingredients
Wash the fresh produce. Slice or chop the mushrooms. Chop the parsley roughly. Finely chop the garlic. Slice the kumquat oranges 1⁄2 cm thick. Pick the mint leaves off the stem. Cut the olives into halves or slices. Slice the sundried tomatoes lengthwise. Tear the thyme sprigs into smaller sprig heads roughly with your hand.
2. Toast the Bread
Arrange the bread on a flat surface and drizzle 2 tbsp of olive oil on both sides. Heat a large pan on high heat. Once hot, arrange the bread on the pan and toast each side for 1-2 mins until slightly brown. Do it in separate batches if necessary. Keep the bread aside.
3. Sauté the Mushrooms
Using the same pan used to toast the bread, add the remaining olive oil and heat on medium heat. Once the oil is hot, add the garlic and sauté for half a minute. Add the mushrooms, and sauté for 1-2 mins. Add the cheese sauce, half of the thyme, half of the parmesan cheese. Adjust the seasoning with salt and pepper. Mix well to combine. Continue to cook for a minute.
Transfer the mixture to a bowl and wipe the pan clean.
4. Cook the Kumquat Oranges
Using the same pan used to sauté the mushrooms, add 1 cup (approx. 250 ml) of water and sugar and bring to a boil. Add half of the mint leaves and the sliced kumquat orange. Bring to a boil and remove off the heat. Let it cool completely and strain the excess liquid off.
5. Plate the Crostini
· Spread the sautéed mushrooms on the bread, garnish with olives and thyme sprig heads
· Spread the jalapeno hummus on the bread and sprinkle the sumac powder. Garnish with the chopped parsley
· Spread the basil pesto on the bread and top with strips of sundried tomato and garnish with parmesan cheese
· Spread the fig and olive tapenade on the bread and garnish with candied kumquat oranges and mint leaves
Non- Veg, you can top it with Keema, Bacon, Peffoni, Gratted Chicken or
Signature Nachos
Crisp nachos topped with crunchy veggies and dripping cheese are a hit party snack for all ages. Easy to makeand easy to serve, try our recipe of the mexican delicacy.
Ingredients
· Processed Cheddar
· Chopped Bellpepper (optional)
· Jalapeños (optional)
· Onions
· Tomatoes
1. Take Corn Tortilla, cut into triangles and deep fried it. (You can also buy ready made Nachos)
2. Take a pan and boil cream into it. Add Processed Cheddar, English Cheddar, Mustard
Sauce, salt and reduce until it becomes thick.
3. Spread the prepared cheese mustard sauce over the deep fried tortillas.
4. For Veg Nachos, you can top it with Chopped Bellpepper, Onions, Jalapeños or Olives. For
Non- Veg, you can top it with Keema, Bacon, Peffoni, Gratted Chicken or
5. Bake the triangle shaped tortillas in oven in 200°C for 2 mins.
6. Garnish it with Sour Cream & Coriander.
