Cocktail parties are no fun without bite size snacks to accompany your drinks. The next time you host a party, let these lip - smacking light bites tickle your taste buds and enliven your conversation. Your guest might even forget the wine and relish the snacks alone !!
Make sure all snacks are bite - sized and not messy while eating, as cocktails snacks are generally roasted and not served in individual plates.
Before making chilli paste, preferably soak it in vinegar and then puree it.
Mozzarella Pepper Bytes
200 g mozzarella cheese 1 red pepper, chopped 1 green pepper, chopped 2 tablespoon maida 2 tablespoon butter 100 ml cold milk Salt to taste
For the batter:
2 eggs, beaten 2 tablespoon flour
Make a batter of egg and maida
1 cup breadcrumbs Oil for frying
Melt butter in s heavy bottomed pan and add the maida.
Add cold milk and whisk to avoid any lumps.
Add grated mozzarella and chopped peppers and set the mixture in a bowl.
Shape the mixture by hand preferably in rounds, and dip in egg - flour batter.
Roll the mozzarella bytes in breadcrumbs and fry.
Serve with mayonnaise.
200 g boiled potatoes 100 g beans, chopped finely 100 g carrots, chopped in small cubes 200 g sweet corn, semi boiled 4 teaspoon salt ( or to taste ) 2 teaspoon sugar 2 teaspoon pepper 3 teaspoon coriander root, finely chopped 200 g rice powder 200 g maida 1 tablespoon red chilli paste Oil for deep frying
Mix a mixture of boiled potatoes, sweet corn, beans, carrots and the rest of the ingredients.
Divide the mixture into small balls and shape them like small coins.
Deep fry and serve hot with cocktails.
Lamb Skewers with Peanut Dipping
500 g lamb ( mutton ) cubes ( 1/2 - inch ) 1/2 teaspoon soy sauce Salt to taste 1 tablespoon peanut butter 1/2 teaspoon chilli paste 1 tablespoon oil
For the peanut sauce:
1/2 cup peanut butter 2 tablespoon tamarind pulp 1 tablespoon jaggery ( gur ) Salt to taste 1 teaspoon oil 1 tablespoon garlic , chopped
Marinate lamb cubes in soy sauce, peanut butter, salt, chilli paste and oil for 1 hour.
Skewer the lamb cubes on wooden sticks and keep them aside.
Grill the lamb skewers for five minutes on each side and serve hot with peanut dip.
For the peanut dip:
Heat oil in a pan, add chopped garlic and peanut butter.
Add a little water and whisk.
Fold in tamarind pulp and jaggery. Add salt to taste.