We all love finger foods they are tasty, varied and you really cannot get enough of them
We all love finger foods they are tasty, varied and you really cannot get enough of them
Coconut Prawns
Ingredients
1 cup fresh coconut, gratedu00a0u00a020 large prawns, shelled with tails intactu00a0u00a0u00a0
Salt to tasteu00a0u00a0u00a0u00bd tsp red chilli powderu00a0u00a01 tbsp lemon juiceu00a0u00a0u00a0u00bd cup refined flour (maida)u00a0u00a0u00a0u00a0Oil for deep-fryingu00a0u00a02 eggs
Methodu00a0
Take prawns in a bowl. Add salt, red chilli powder, lemon juice and mix. Add two tbsp refined flour and mix. Let them marinate for about 20 minutes. Keep the remaining refined flour in a plate.
Thread the prawns onto satay sticks lengthways.
Heat sufficient oil in a kadai.
Break eggs into a bowl, add salt and whisk. Dip prawns in eggs, then roll in the remaining refined flour in the plate, press the grated coconut all around.
Put the prawns in the hot oil and deep fry till golden brown.u00a0 Drain on absorbent paper.
Arrange them in an empty coconut shell and serve hot.
Rice Paper Rolls
Ingredients
16 rice paper rounds (18 cm)u00a0u00a0u00a050 gms rice vermicelli noodlesu00a0u00a0u00a02 medium carrots, cut into thin stripsu00a0u00a02 medium cucumbers, seeded, cut into thin strips
2 stalks spring onion greens, thinly slicedu00a0Sea salt to tasteu00a0u00a01 tsp sugaru00a0u00a0
6 spring onions, thinly slicedu00a0u00a0
1 fresh red chilli, choppedu00a0Dipping sauce
2 tbsp caster sugaru00a0Salt to tasteu00a0u00a02 tbsp vinegaru00a0u00a03 garlic cloves, mincedu00a01 tsp soy sauceu00a0u00a01 fresh red chilli, diagonally slicedu00a0
2 tbsp chopped fresh coriander leaves
Method
Heat water in a pan.u00a0Take rice noodles in a bowl and break them into smaller pieces. Pour the hot water over them and soak for five minutes. Drain and set aside.
Dip the rice paper in warm water and take them out immediately and spread over dampened work top.
Take carrots in a bowl.u00a0 Add cucumbers, rice noodles, spring onion greens, sea salt, sugar, spring onions and fresh red chillies and mix well.
Place this stuffing on one side of the rice paper and roll. Arrange the rolls on a serving plate.
For the dipping sauce take sugar in a bowl. Add salt, vinegar, garlic, half cup of water, soy sauce, fresh red chilli and coriander leaves. Mix and chill in the refrigerator for 15-20 minutes.
Cut each roll into three pieces diagonally and chill. Serve with the dipping sauce.
Mini Chocolate Cups with Fresh Fruits and Cream
Ingredients
1 cup grated cooking chocolateu00a0u00a0u00a0
4 medium plastic cupsu00a0u00a01 medium apple, chopped
1 medium pear, chopped
u00bd small pineapple, chopped
1/3 cup powdered sugar
Method
Melt chocolate either in a microwave or in a bain marie or a double boiler. Whisk it well.
Give a small cut on one side of the rim of the plastic cups. Pour the melted chocolate inside the cups and swirl them so that the chocolate coats the cups entirely. Pour out excess.u00a0
Keep the cups in the refrigerator to set.
Whip cream with powdered sugar till it stands in peaks.
Place chopped fruits in a bowl. Add most of the whipped cream and mix.u00a0
Take the cups out of the refrigerator and peel the plastic away from the chocolate starting from the small cut given on the rim.u00a0
Fill up the chocolate cups with the fresh fruits in cream.u00a0 Top with some of the remaining whipped cream and serve immediately.
Potato Skins with Cheesy Sour Cream
Ingredients
8 medium potatoes u00a0u00a0Oil for deep-fryingu00a0u00a0Salt to tasteu00a0u00a0u00a08-10 black peppercorns, crushedu00a0u00a0u00a0u00a0
3/4 cup drained yogurtu00a0u00a01/4 cup mayonnaiseu00a0u00a01/4 cup grated cheeseu00a0u00a01/2 cup fresh creamu00a0u00a0u00a07-8 black olives, sliced
Method
Preheat the oven to 200u00b0C.u00a0 Roast the potatoes for 20 minutes. Cool them and halve them vertically.u00a0 Scoop out the centres of each half with a tsp ensuring that a layer of potato remains inside the skin. Chop each half into three slices.u00a0
Heat sufficient oil in a kadai and deep fry the potato slices till golden.u00a0 Drain on absorbent paper.
Place hung yogurt in a bowl. Add mayonnaise and grated cheese and mix well.u00a0 Add cream and mix.
Transfer the potato skins onto a serving plate. Sprinkle salt and crushed black peppercorns and place a blob of the prepared dip over them.u00a0 Garnish with black olive slices and serve immediately.u00a0u00a0
Winner
FANCY BHEL
Rashida Z Bookwala
wins an autographed copy of 'Chaat'u00a0
Ingredients
1/2u00a0cup each boondi, moong, moth sprouts
Salt to taste
4 bread slices, cut into small cubes
Oil for deep frying
1 packet salted biscuits, crushed into pieces
1 onion, finely chopped
2 medium potatoes, boiled, peeled and chopped
2 medium tomatoes, finely chopped
1 small cucumber, finely chopped
1 small raw mango, peeled and finely chopped Sweet tamarind chutney as required
Chilli chutney to taste
1 tsp chaat masalau00a0
Sev to garnish
Fresh coriander leaves, chopped to garnish
Method
Blanch moong sprouts, moth sprouts with salt till just cooked. Drain and set aside. Deep fry bread cubes to a golden colour. Drain on absorbent paper and set aside. Toss the broken biscuits, boondi, onion, potatoes, tomatoes, cucumber, raw mango, bread pieces and sprouts together in a bowl. Mix in the sweet tamarind chutney and chilli chutney to taste. Sprinkle chaat masala. Garnish with coriander leaves and sev and serve.u00a0
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