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Cocktail Snacks
 INDEX
Page

01 Biscuit Pizzas - - - - - - - 3
02 Bread Rolls - - - - - - - 4
03 Corn Kebabs - - - - - - - 5
04 Crisp Fried Auberignes - - - - - 6
05 Curried Lamb Samosa- - - - - - 7
06 Fish Cutlet- - - - - - - - 8
07 Garlic Baby Corn Mushroom - - - - 9
08 Grilled Prawn - - - - - - - 10
09 Mushrooms And Cheese Squares - - - - 11
10 Onion Bhajia - - - - - - - 12
11 Paneer Tikka - - - - - - - 13
12 Shammi Kebab- - - - - - - - 14
13 Spicy Fried Fish Cubes- - - - - - 15
14 Spinach Kebabs - - - - - - - 16
15 Stuffed Bread Mushroom Bakes - - - - 17
16 Stuffed Mushrooms - - - - - - 18
17 Tomato Spread With Paneer - - - - 19
18 Vegetable Samosa - - - - - - 20
19 Yoghurt Kebabs - - - - - - - 22
20 Yoghurt Tarts- - - - - - - - 23
 BISCUIT PIZZAS
Preparation Time : 25 minutes
Serves : 4

INGREDIENTS :-

 Cream cracker biscuits (for sauce) - 15 FOR THE TOPPING

 Red tomatoes - 500 gms  Capsicum, finely chopped - 2
 Fresh cream - 3 tbsp  Tomatoes, finely chopped - 2
 Red chili powder - 1 tsp  Onion, finely chopped - 1
 Cloves, finely crushed - 2 sticks  Boiled American corn - half cup
 A pinch of ajwain (carom seeds)  Salt and pepper to taste
 Sugar - 3 tsp  Grated cooking cheese for topping
 Salt and pepper to taste

METHOD :-
 Boil the tomatoes and remove skin. Grind the pulp in a grinder to get a thick puree.
 Add red chili powder, cloves, ajwain, salt and pepper. Cook
on a low flame until the sauce thickens.
 Allow it to cool. Then add the cream.
 Arrange the biscuits on a baking tray. Spread the tomato
sauce over it.
 Mix the vegetables with salt and pepper and spread it over
the sauce.
 Sprinkle grated cheese and bake until the cheese melts on a
low flame.
 Serve hot.
 BREAD ROLLS
Preparation Time : 25 minutes
Serves : 4

INGREDIENTS :-

 Bread slices – 12  Ginger-garlic paste – 1 tsp (optional)

 Mashed boiled potato – 2 cups  Salt to taste
 Chili powder – 1 tsp OR  Water – 2 cups
 Chopped green chili – 1 tsp  Oil to deep fry
 Coriander leaves – 1 tbsp

METHOD :-
 Mash the potatoes properly.
 Add all the spices and coriander leaves and mix properly.
 Now take a wide bowl and pour water in it.
 Dip the bread slices lightly taking care not to soak them in
it. The motto is just to wet it so that they bind easily.
 Roll the bread slices lightly with a roller pin.
 Now divide the potato stuffing into 12 balls.
 Stuff the potato stuffing into the slices and wrap them
properly such as to make tennis balls. Take care to bind
them so that the stuffing does not come out of the bread.
 Wet your hands lightly, if you find it difficult to bind them.
 Keep them for 5 – 10 min.
 Now heat the oil in a pan and deep-fry them till dark orange in color on medium flame.
 Serve hot with tomato ketchup / tamarind-date chutney or coriander chutney.
 CORN KEBABS
Preparation Time : 10 minutes
Serves : 8

INGREDIENTS :-

 White corn kernels - ½ cup  Rice flour – 3 tsp

 Capsicum, finely chopped - ¼ cup  Salt to taste
 Green chilies, finely chopped – 2  Oil for deep frying

METHOD :-
 Purée the corn in a blender, without using any water, to get a coarse paste.
 Combine the corn, capsicum, green chilies, rice flour and
salt and mix well.
 Divide this mixture into 8 equal portions. Shape each
portion into a round; press the rounds lightly to make flat
kebabs.
 Deep-fry the kebabs in hot oil till they are golden brown.
Drain on absorbent paper.
 Serve hot with green chutney.
 CRISP FRIED AUBERIGNES
Preparation Time : 30 minutes
Serves : 4

INGREDIENTS :-

 Gram flour – ½ cup  Hot chili powder – 1 tsp

 Semolina or ground rice – 1 tbsp  Salt – to taste
 Onion seeds – ½ tbsp  Auberigne (eggplant) – 1 large
 Aniseeds – ½ tsp  Oil – for deep frying

METHOD :-
 Sift the gram into a large mixing bowl. Add all the
remaining ingredients except the auberigne and oil.
 Halve the auberigne lengthwise and cut each half into ¼
inch thick slices.
 Rinse them and shake off the excess water, but do not pat
dry.
 With some of the water still clinging to the slices, add them
to the spiced gram flour mixture.
 Toss them around until they are evenly coated with the
flour. Use a spoon if necessary to ensure that all the flour is
used.
 Heat the oil in a deep fat fryer or other suitable pan over medium heat. Drop a small piece of
day old bread in the oil. If it floats immediately, the oil has reached the right temperature.
 Fry the spice coated auberigne slices in a single layer. Avoid overcrowding the pan as this will
lower the oil temperature, resulting in a soggy texture.
 Fry until the auberigne are crisp and well browned.
 Drain on kitchen paper and serve with chutney.
 CURRIED LAMB SAMOSA
Preparation Time : 45 minutes
Serves : Makes 12

INGREDIENTS :-

For the covering: For the filling:

 Refined flour – 2 cups  Butter – 2 tbsp
 Salt – to taste  Lamb (minced) – 1 cup
 Oil – 4 tsp  Mild curry paste – 2 tbsp
 Water – 7-8 tbsp  Salt and black pepper – to taste

METHOD :-
For the covering:
 Make a semi-soft dough by mixing the flour, salt, oil and
water and knead properly for 8-10 minutes.
 Divide into 14 portions.
 Roll out each piece into 5" diameter rounds, covering the
remaining pieces.
 Cut it with a sharp knife.
 Repeat the process with the remaining rounds and stack the
rolled cones in a plastic wrap to keep them moist.
 Prepare a paste of whole wheat flour (2 tbsp) and 1 tbsp of
water and keep aside.

For the filling:

 Heat a little butter in a large pan and add the lamb. Fry for 5-6 minutes, stirring occasionally
until browned.
 Stir in the curry paste and cook for 1-2 minutes. Season and set aside.
 Melt the remaining butter in a pan.
 Brush the strips of rolled dough with butter, then lay another strip on top and brush with more
butter.
 Place a spoonful of lamb in the corner of the strip and fold over to form a triangle at one end.
Keep folding over in the same way to form a triangular package.
 Deep-fry them in oil till golden brown on medium heat.
 Tip them on a kitchen towel or a kitchen paper.
 Serve hot with mint chutney or tomato ketchup.
 FISH CUTLET
Preparation Time : 25 minutes
Serves : 4

INGREDIENTS :-

 Cooked flaked fish - 200g  Minced chilies - 1 tbsp

 Potatoes - 150g  Egg - 1
 Butter – 1 tbsp  Salt & pepper to taste
 Onion chopped - 1  Few bread crumbs

METHOD :-
 Mix together all the ingredients except egg and bread
crumbs.
 Then make flatten balls from the mixture, dip into beaten
egg, roll on the bread crumbs and keep aside for 5 minutes.
 Now deep-fry the patties on both sides in a non-stick pan
with little butter or oil until brown in color.
 Serve hot with ketchup.
 GARLIC BABY CORN MUSHROOM
Preparation Time : 25 minutes
Serves : 4

INGREDIENTS :-

 Fresh Baby Corn 100gms  Paprika - 1 tsp

 Fresh Mushrooms, cut into halves - 200  Salt to taste
gms  Oregano - ½ tsp
 Butter - 1 tbsp  Vinegar - few drops
 Finely chopped garlic - 75 gms  Coriander leaves - 1 tsp

METHOD :-
 Steam the Baby Corn and Mushroom such that they are half cooked. Set aside.
 Heat the butter in a pan, add the garlic and sauté.
 Add the half cooked baby corn and mushroom and mix well.
 Sprinkle the Paprika, Salt and Oregano. Stir-fry and remove form heat.
 Sprinkle the vinegar over and garnish with the Coriander leaves. Serve hot.
 GRILLED PRAWN
Preparation Time : 30 minutes
Serves : 4 - 6

INGREDIENTS :-

 Cooked prawns – 18 large  Crushed garlic – 1 tsp

 Lemon juice – 4 tbsp  Chopped coriander – 2 tbsp
 Salt – 1 tsp  Green chili, sliced – 1
 Chili powder – 1 tsp  Tomato, sliced – 1
 Brown sugar – 1 ½ tsp  Onion, cut into rings – 1 small
 Oil – 3 tbsp plus some extra for basting  Lemon wedges

METHOD :-
 Peel the prawns and rinse them gently under cold water. Pat dry.
 Make a slit at the back of each prawn and remove the black
vein. Open each prawn out into a butterfly shape.
 Mix the remaining ingredients, except chili, tomato, onion
and lemon wedges, in a bowl. Stir in the prawns and
marinate for 1 hour.
 Preheat the grill to the maximum setting. Place the green
chili, tomato slices and onion rings in a flame proof dish.
Add the prawn mixture.
 Grill for 10-15 minutes, basting several times with a brush
dipped in oil.
 Serve immediately garnished with the lemon wedges.
 MUSHROOM AND CHEESE SQUARES
Preparation Time : 30 minutes
Serves : 6

INGREDIENTS :-

 Bread – 4 slices  Mustard powder – ¼ tsp

 Button mushrooms, cut into two each –  Butter – 1 tbsp
15  Green chili, finely chopped - 1
 Cheese, grated – 60 gms  Lime juice – 1 tsp
 Milk – ½ cup  Chili powder – ¼ tsp
 Refined flour – 1 tbsp  Coriander leaves, chopped – ¼ tsp
 Salt to taste.

METHOD :-
 Wash and cook the mushrooms in a little water with 1/2 tbsp butter, chili powder and salt to
taste till tender. Keep stirring till done and dry. Remove from heat and keep aside.
 Stir the flour in the remaining butter till light brown in
colour.
 Gradually add the milk, stirring constantly till all the milk is
used up. Add salt, green chili, mustard powder and lime
juice and stir for a while on a very low heat. Remove from
heat and keep aside.
 Cut 30 small squares from bread slices and spread the
prepared mixture over them.
 Place a slice of cooked mushroom over it. Sprinkle grated cheese and coriander leaves over it.
 Bake in a moderately hot oven for 10 minutes.
 Serve hot with a toothpick inserted into each square.
 ONION BHAJIA
Preparation Time : 25 minutes
Serves : makes 20 - 25

INGREDIENTS :-

 Gram flour – 2 cups  Chopped fresh coriander – 2 cups

 Chili powder – ½ tsp  Finely sliced onions – 2 large
 Ground turmeric – 1 tsp  ½ tsp each of nigella, fennel, cumin
 Baking powder – 1 tsp and onion seeds, coarsely crushed
 Asafoetida – ¼ tsp  Water – to mix
 Salt – to taste  Oil – for deep frying

METHOD :-
 Using a sharp knife, slice the onions into thin rounds. Separate the slices and set them aside on
a plate.
 In a bowl mix together the flour, chili powder, ground
turmeric, baking powder and asafoetida.
 Add salt to taste. Sift the mixture into a large mixing bowl.
 Add the coarsely crushed seeds, onion slices, green chilies
and fresh coriander and toss together well.
 Add enough cold water to make a paste, then stir in more
water to make a thick batter that coats the onions and spices.
 Heat enough oil in a pan for deep frying. Drop spoonfuls of the mixture into the hot oil and fry
the bhajias until they are golden brown.
 Leave enough space to turn the bhajias.
 Drain well and serve hot.

TIPS & VARIATIONS :-

 This versatile batter can be used with other vegetables including okra, cauliflower and
broccoli
 PANEER TIKKA
Preparation Time : 60 minutes
Serves : 4

INGREDIENTS :-

 Paneer (cut into big pieces) – 1 kg  Chopped green chili – 1 tbsp

 Capsicum (cut into big pieces) – 250  Coriander leaves – 1 tbsp
gms  Salt to taste
 Tomato (cut into big pieces) – 250 gms  Curd – ½ cup
 Turmeric powder – 1 tsp
FOR MARINATING  Garam masala – 1 tsp
 Garlic + ginger (crushed) – 1 tsp  Chaat masala – 1 tsp
 Lemon juice – of 1 lemon

METHOD :-
 Mix all the ingredients for the marinating.
 Take out the seeds of the capsicum and tomatoes and cut
into big pieces.
 Marinate the paneer, tomatoes and capsicum for half an
hour.
 Pierce them into the skewers and brush them lightly with
oil.
 Roast them directly on the gas flame or roast them in the
oven till all the sides become brown in color.
 Serve them hot with cut onion rings and a few cut lemon
pieces.
 SHAMMI KEBAB
Preparation Time : 30 minutes
Serves : 6

INGREDIENTS :-

 Minced meat – 1 kg  Green chili (chopped) – 2

 Sliced onion (medium) – 1  Water – 1 ½ to 2 cups
 Chana (gram) dal – 2 tbsp  Oil for frying
 Garam masala – 2 tsp
 Coriander leaves (chopped) – 1 tbsp FOR FILLING
 Salt to taste  Onion (finely chopped) – 1
 Egg – 2  Coriander leaves – 1 tbsp
 Turmeric powder – ½ tsp  Mint leaves – 1 tbsp
 Salt to taste

METHOD :-
 Put the meat and other spices in the pressure cooker.
 Add water and cook the meat for 15 – 20 minutes.
 After the first whistle cook on low flame.
 Open the cooker; if there is any water, cook till it dries.
 Grind the meat. Add 2 eggs.
 Mix well and keep aside for 30 – 40 minutes.
 Mix the filling in kebab.
 Divide the mixture into 20 – 24 medium sized kebabs.
 Deep fry in oil till brown in color.
 SPICY FRIED FISH CUBES
Preparation Time : 40 minutes
Serves : 4 - 6

INGREDIENTS :-

 Cod fillet or any other fish – 675 gm  Garam masala – 1 ½ tsp

 Lemon juice – 1 tbsp  Chopped fresh coriander – 2 tbsp
 Salt – 1 tsp  Tomatoes – 2 medium
 Grated garlic – 1 tsp  Corn flour (corn starch) – 2 tbsp
 Crushed dried red chili – 1 tsp  Oil – 2/3 cup

METHOD :-
 Skin the fish and remove any remaining bones.
 Cut into small cubes. Place in a bowl, cover and put into the
refrigerator to chill.
 Using a sharp knife, cut the onion into thin slices. Put into a
bowl and add the lemon juice and salt.
 Add the garlic, crushed red chilies, garam masala and fresh
coriander and mix well.
 Peel the tomatoes by dropping them into boiling water for a
few seconds. Remove with a slotted spoon and gently
remove the skin.
 Chop the tomatoes roughly and add to the onion mixture in
the bowl.
 Tip the contents of the bowl into a food processor or
blender and process for about 30 seconds. Remove the fish
from the refrigerator. Pour the contents of the food processor or blender over the fish and mix
well.
 Add the corn flour and mix again until the fish pieces are well coated.
 Heat the oil in deep pan. Fry the fish, few pieces at a time on medium flame.
 Turn them gently, as they are liable to break easily. Cook for about 5 minutes until the fish is
lightly browned.
 Remove the fish pieces from the pan and drain on kitchen paper. Keep warm and continue
frying the remaining fish.
 Serve warm with apricot chutney.
 SPINACH KEBABS
Preparation Time : 30 minutes
Serves : 5 - 6

INGREDIENTS :-

 Spinach (Palak) – 5-6 bunch  Garam masala - 2 tsp

 Gram (chana dal) – 150 gms  Corn flour - 4 tbsp
 Green chilies, chopped - 7-8  Bread crumbs - ½ cup
 Few sprigs of coriander leaves,  Salt to taste
chopped  Oil for frying

METHOD :-
 Boil 2 glasses of water, add spinach leaves and boil for 5 more minutes. Drain water and keep
aside.
 Squeeze all the water from the spinach leaves and grind to a
smooth paste.
 Boil chana dal until tender, drain water and grind to a
smooth paste. To this paste, add spinach paste, garam
masala, chopped green chilies, bread crumbs, salt, coriander
leaves and make a batter.
 Make small balls from the batter, roll the balls in the corn
flour and press a little to give a shape of the kebab.
 Heat oil in a deep frying pan and fry the kebabs until golden. Serve hot with tomato sauce.
 STUFFED BREAD MUSHROOM BAKES
Preparation Time : 30 minutes
Serves : 6

INGREDIENTS :-

 Bread - 12 slices  Lemon juice – 1 tsp

 Potatoes, boiled, peeled and cut into  Dry ginger powder – ¼ tsp
long, thin slices – 12  Mustard powder – ¼ tsp
 Mushrooms, finely chopped – ¼ cup  Chili powder – ½ tsp
 Onions, cut into strips -2  Butter – 1 tbsp
 Refined flour – 1 tsp  Capsicum, cut into thin rounds - 1
 Salt to taste

METHOD :-
 Sauté the mushrooms in butter for about five minutes till tender. Sprinkle salt and pepper and
stir well.
 Cut the bread into ovals and spread this mushroom mixture
over them. Arrange the potato and onion slices in a
crisscross fashion on the bread ovals.
 Heat the remaining butter, add the flour and stir
continuously till it is golden in colour.
 Add ginger powder, mustard powder, chili powder, salt and
lemon juice.
 Add milk and keep stirring till the mixture starts thickening.
Remove from heat. Put 1 1/2 tsp. or more of this flour mixture on each bread oval.
 Place a slice of capsicum over it. Lastly dot with butter.
 Put these bread ovals on a greased baking tray and bake in a moderately hot oven for 10
minutes or till golden.
 Serve directly from the oven.
 STUFFED MUSHROOMS
Preparation Time : 35 minutes
Serves : 5

INGREDIENTS :-

 Button mushrooms - 20  Coriander, chopped - 2 tsp

 Melted butter - 2 tsp  Chili ginger paste - 1 tsp
 Onion, finely chopped - 1  Salt and pepper to taste
 Cheese, grated - 2-3 tbsp

METHOD :-
 Wash the mushrooms properly if using fresh mushrooms.
 Remove the stems from the mushrooms. Chop them finely
and keep aside.
 Heat the butter in a frying pan.
 Fry the onions for two minutes and add the grated cheese,
chili garlic paste, finely chopped mushroom stems and
chopped coriander. Mix well and allow to cook for two
minutes.
 Stuff the mushrooms with the above mixture.
 Arrange in a flat microwave dish. Microwave for a minute before serving.
 Serve hot.
 TOMATO SPREAD WITH PANEER
Preparation Time : 35 minutes
Serves : 6

INGREDIENTS :-

 Bread - 12 slices  Unsalted butter - 1 tsp

 Large ripe tomatoes – 3  Ginger, chopped fine – 1” piece
 Breadcrumbs - 1 tbsp  Green chili, chopped - 1
 Paneer, flaked - ¼ cup  Salt and pepper to taste
 Worcestershire sauce – 1 tsp

METHOD :-
 Scald and peel the tomatoes. Mash them to a smooth pulp.
 Heat butter. Add tomato pulp, Worcestershire sauce, ginger, green
chili, breadcrumbs, sugar and salt to taste.
 Cook on a low heat till the mixture thickens. Sprinkle a little
pepper powder. Remove from heat.
 Spread a layer of this mixture on the un-toasted side of bread
triangles and garnish with paneer flakes.
 Bake in a moderately hot oven till the paneer flakes turn golden.
 Serve hot.
 VEGETABLE SAMOSA
Preparation Time : 45 minutes
Serves : Makes 28

INGREDIENTS :-

For the covering:  Ground coriander – 1 tsp

 Refined flour – 2 cups  Ground cumin – 1 tsp
 Salt – to taste  Dry mango powder (amchur) – 1 tsp
 Oil – 4 tsp  Salt – to taste
 Water –7-8 tbsp  Onion, finely chopped – 1 small
 Green chilies, finely chopped – 2
For the filling:  Chopped coriander leaves – 2 tbsp
 Potatoes boiled and roughly mashed –  Fresh mint leaves, chopped – 2 tbsp
3 large  Lemon juice – of 1 lemon
 Boiled peas – ¾ cup  Oil - for deep frying
 Canned sweet corn, drained – 1/3 cup

METHOD :-
For the covering:
 Make semi-soft dough by mixing the flour, salt, oil and water and knead properly for 8-10
minutes.
 Divide into 14 portions.
 Roll out each piece into 5" diameter rounds, covering the remaining pieces.
 Cut it in half with a sharp knife.
 Repeat the process with the remaining rounds and stack the rolled cones in a plastic wrap to
keep them moist.
 Prepare a paste of whole wheat flour (2 tbsp) and 1 tbsp water and keep aside.

For the filling:

 Toss all the filling ingredients together in a large mixing
bowl until they are well blended.
 Adjust the seasoning with salt and lemon juice if necessary.

Folding the samosas:

 Using one strip of the covering at a time, fold the strip in
such a way that it forms a cone, with 2 ends meeting at one
place.
 Brush the corners with the flour paste and gently press with
the fingers, so that they stick together.
 Now stuff in the filling, 1 tsp at a time and press it gently
 and again brush the paste on the edges and seal pack them properly, to ensure that it does not
break loose from any side.
 Repeat the process with other strips. This is a skillful process. It may take time initially, but
would speed up as one gets to understand the process properly.
 Now deep-fry the samosas until golden brown.
 Tip them on a kitchen paper or kitchen towel.
 Serve warm with tomato ketchup or coriander chutney.
 YOGHURT KEBABS
Preparation Time : 40 minutes
Serves : 6

INGREDIENTS :-

 Yogurt (curd) - 1 kg  Coriander leaves - 5 sprigs

 Ginger-garlic paste - 1 tsp  Corn flour – 3 tbsp
 Green chilies - 4  Salt to taste
 Garam masala - ¼ tsp  Oil for frying
 Cashew nuts – 4 tbsp

METHOD :-
 Remove the water from the curd by placing it in a cloth and tie it with a thread very tightly.
 To this curd, add ginger-garlic paste, chopped green chilies,
chili powder, chopped cashews, salt, corn flour and mix
well.
 Make kebabs from the mixture, roll them again in corn flour
and fry in hot oil until they are golden brown.
 Serve hot with any chutney or ketchup.
 YOGHURT TARTS
Preparation Time : 50 minutes
Serves : 6 - 8

INGREDIENTS :-

For the tarts  Cabbage, finely sliced - 1 cup

 Plain flour (maida) - 3 cups  Capsicum, finely sliced - 1
 Semolina (rawa) - 1 cup  Cream - 100 gm
 Hot oil - 6 tsp  Curd - 100gms
 Salt to taste  Green chilies (finely chopped) - 2-3
 Oil for frying.  Chopped coriander - 2 tbsp
 Salt and pepper to taste
For the yoghurt filling
 Carrots, grated – 2
 Cucumber, grated - 1

METHOD :-
 Mix both the flours.
 Heat six tablespoons oil, add it and knead firmly to make a
dough by adding water. Keep aside for an hour.
 Roll and cut small rounds. Press outside the tart moulds (3)
and deep-fry the moulds in hot oil until crisp. Store in air-
tight containers.
 Mix the curd and the cream. Chill it.
 Add all the vegetables, salt, pepper, to the above mixture.
Mix well and chill it.
 When required, tilt the cases with the yoghurt mixture and
serve immediately.
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