Finger Foods – Part I

There’s a new global culinary trend and it’s all about using your hands. Chefs everywhere are embracing “Finger food“ as the latest innovation to their menus.

I know you’re thinking: What is so new about finger food? We Indians have been doing this all along! But among high-fashion gastronomic circles, the new it-food is all about the texture, the visual impact and the taste.

These bite-sized delights don’t just restrict themselves to the usual appetisers, but are enticing ‘mini-meals’ in themselves that almost span the entire meal including main courses and desserts! 

Step into the social spotlight by embracing this global phenomenon of returning to a simpler form of savouring food, while these tasting sample portions leave ample room for trying new flavours and experiences!

So heres the first of many recipes in this finger food series

Chinese veg finger 

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1/2 kg carrot (peeled and grated)
1/2 kg cabbage (grated)
2 large onions (grated)
4 cloves of garlic (grated)
5 slices of bread
5 tbsp oil
1/2 teacup corn flour + 1/4 teacup for roll
1/2 teacup plain flour + 1/4 teacup for roll
11/2 tsp red chili powder
3 tsp green chili ginger paste
Salt to taste
Oil for frying


  1. Combine the carrot, cabbage and onion add a little salt 
  2. Keep it like that for 5 to 7 minute and than strain the water from it 
  3. Mix all the ingredient and make a dough
  4. With this dough make fingers approximately the size of 3″
  5. Combine 1/4 teacup of cornflour and plain flour 
  6. Roll the fingers in flour mixture 
  7. Deep fry
  8. Serve hot with oriental dip 

Note: Don’t make the dough and keep it for a long time as the cabbage releases water and the dough will become soft. If you want to prepare it before hand you should half fry the fingers and keep.


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