Bite sized snacks

Mouth-watering, non-messy finger foods like taash kebabs, chicken celery mingle, onion bombs, jalapeño popper sliders are perfect bites to be served during Diwali house parties

Tomato mushroom arancini

Ingredients Arborio rice100 gm Button mushrooms, chopped 75 gm Tomato, chopped 100 gm Leeks, chopped 1tbsp Onion, chopped 1 tbsp Mozzarella 50 gm Basil leaves Panko bread crumbs 100 gm Maida 50 gm Butter 1 tbsp Olive oil 1 tbsp Parmesan cheese 1 tbsp Salt and pepper for seasoning

Method Take a pan and add olive oil, onions and chopped leeks. Cook till light golden. Add tomato and button mushrooms. Add arborio rice and stir for a while. Add water and cook till the rice is cooked completely. Season with salt and pepper. Add Parmesan cheese and butter to the rice mixture and let it cool down. Make thick batter using flour and water. Make 2-inches rice balls stuffed with mozzarella. Dip them in the flour batter and coat it with panko crumbs. Refrigerate for 20 minutes. Deep fry till golden. Garnish with basil leaves and serve with fresh tomato salsa. Recipe courtesy: chef Ashish singh, Cafe terminus1

Taash kebab scrap

Ingredients Lamb, boneless 500 gm Garam masala tsp Red chilli, whole 3 Garlic paste 2 tsp Onion paste 1 Eggs 2 White cumin 2 tsp Salt to taste Olive oil 2 tbsp

Method Boil lamb with red chilli and salt in adequate moisture on low flame. Continue till moisture evaporates and mince the lamb. Keep aside. Separate the egg whites and yellow and whisk till fluffy. Add garam masala, garlic paste, cumin, onion and egg yolk to the minced lamb. Continue kneading evenly and add egg white in the end. Make spade shaped cutlets and shallow fry in olive oil. Serve on a playing card imitation tray with green salad and mint chutney. Recipe courtesy: The Metropolitan Hotel & Spa

Jalapeño popper sliders

Ingredients Carrot 10 gm Mushroom 10 gm Jalapeño 10 gm Cauliflower 10 gm Beans 10 gm Green peas 10 gm Salt 5 gm Red chilli 3 gm Cajun spiced 5 gm Sweet paprika 5 gm Cream cheese 10 gm Parsley 5 gm Black pepper 5 gm Thymes 5 gm Onion 10 gm Garlic 5 gm Red small buns 6

Method Heat oil in a pan. Sauté onion and garlic till light brown. Add all vegetables and sauté again. Add all the spices followed by add cream cheese. Add chopped jalapeño in the end. Fill the red bun with the prepared mixture and serve.

Recipe courtesy: chef Manish Chauhan, Butler House

Chicken celery mingle

Ingredients Smoked chicken 250 gm Celery 50 gm Mozzarella cheese 80 gm Spring roll sheet 24 Prunes, chopped 40 gm Flour 50 gm Water 100 ml

Method Finely chop chicken and celery. Add grated mozzarella cheese and chopped prunes. l Make a batter using flour and water. Line spring roll sheet with chicken cheese mix and roll into cylinders. Seal the ends with batter. Deep fry till golden and crisp. Serve hot with garlic mayonnaise or tomato sauce.

Recipe courtesy: The Metropolitan Hotel & Spa

Potato Chilli Poppers

Ingredients Green Jaipuri mirch 320 gm Potato, boiled 80 gm Jalapeño 30 gm Chilli flakes 8 gm Salt 6 gm Black pepper, powdered 8 gm Penko bread crumbs 80 gm Oil for frying

Method Grate boiled potatoes, add jalapeño, chilli flakes, salt and black pepper powder. Make a slit in Jaipuri chilli and stuff the mixture into it. Coat it with panko crumbs and fry. Serve hot with hung curd dressing.

Recipe courtesy: Bistro and Tea Room Onions Bombs

Ingredients Large onions 8 Vegetable stock 2 cups Extra-virgin olive oil 5-6 tbsp Salt and freshly ground black pepper Rosemary leaves

Method Preheat the oven to 400°C. Slice onions from bottoms and from the top and then slice in half crosswise. Arrange onions skin side down in a baking dish. Pour over the vegetable stock around the onions in a baking dish. Pour some oil on top. Sprinkle salt and pepper. Scatter rosemary on top. Transfer the baking dish to an oven and bake until the onions turn soft. Remove the dish from the oven and pour cream over onions. Bake till the tops of onions have browned. Serve hot.

Recipe courtesy: chef Harish Thukran, The Common Room