Monthly Archives: April 2015

Finger Food – Part VIII

Corn on Burger Bread


Prep Time: 10 min            Cooking Time: 15 min + Baking Time: 7 min            Serves: 24 pcs 


12 mini burgers (halved)
200 gms corn kernel (boiled)
3 teacup white sauce
1 green capsicum (finely chopped)
75 gms cheese
1 green chilli (optional)
4 tbsp tomato ketchup + 1 tbsp tobasco

For the White Sauce
3 teacup milk
4 1/2 tbsp corn flour
1 tsp butter
salt and pepper to taste


For the White Sauce

  1. Boil 1/2 teacup of milk
  2. Add the cornflour to the remaining half of the milk
  3. Add the mixture to the boiled milk
  4. Add the butter to the milk and stir it continuously so that there are no lumps
  5. Add salt and pepper

For the Crostini

  1. Butter the buns
  2. Add corn, capsicum and chilli to the white sauce and mix it well
  3. Put a spoonful of mixture on each bun
  4. Sprinkle it with a little cheese and a drop of the sauce mixture as garnish
  5. Bake it in a pre heated oven until the cheese melts

Finger Food – Part VII

Paneer Spinach filling on Crackers


Prep Time: 10 min        Cooking Time: 10 min + 5 min baking time       Serves: 12 pcs

12 cream crackers

For the filling
1/2 teacup spinach (finely chopped and steamed)
1/2 teacup paneer (cottage cheese) (finely chopped or grated)
50 gms of cheese (25 gms + 25 gms)
1 onion
1 green chilli
2 cloves garlic
1/4 tsp cinnamon powder( optional)
1 tsp of butter
Salt to taste


  1. Heat the butter in a pan, add onion and garlic and sauté it for minute
  2. Add the remaining ingredients except 25 gms of cheese
  3. Grease a baking dish and arrange the crackers on it
  4. Top it with spoonful of filling on-every cracker
  5. Garnish it with remaining cheese
  6. Bake it in preheated oven for approx 5 minutes and serve

Finger Food – Part VI

Crispy Baby corn


Prep Time: 10 min             Cooking Time: 10 min             Serves: 20 pcs

20 pcs of Babycorn
1 1/2 tsp oil
1 tsp chili powder
1 tsp coriander powder (dhana jeeru)
1 tsp chaat masala
1/2 tsp black salt (sanchal)

3/4 teacup plain flour + 1/4 teacup corn flour
pinch of soda bicarbonate
salt to taste


  1. Slice the babycorn from centre and cut it into in half and blanch it in salted water
  2. Drain it and add oil, chili powder, coriander powder, chaat masala, black salt and salt to it and keep this aside for half an hour
  3. Add little water to the plain flour and corn flour and mix to make a batter
  4. Add a pinch of soda bicarbonate and salt to the batter
  5. Dip the baby corn pieces in the batter and deep fry
  6. Sprinkle chaat masala to taste

Finger Food – Part V

Cheese balls


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Prep Time: 30 min          Cooking Time: 20 min        Makes: 24 pcs


12 slices of bread
200 gms cheese
1 large onion
1/4th teacup coriander leaves
1/2 tsp chili powder
1 tsp chili paste
Cornflour & Plain Flour (mixed) to roll
Salt to taste


  1. Grate the cheese and add chopped onions, coriander leaves, chili powder , chili paste and salt and mix well
  2. Cut the bread slices from centre and dip lightly in water
  3. Take a spoonful of the cheese mixture and place it on half a slice and roll into a ball
  4. Roll it in the corn flour and plain flour mixture
  5. Deep fry

Finger Food – Part IV

Paneer Cigar

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Prep Time: 20 min        Cooking Time: 10 min           Makes: 10 pcs

200 gms cottage cheese (Paneer)
1/2 teacup green onions
1 potato boiled and mashed
2 tbsp celery (finely chopped)
1 tsp oregano
1/2 tsp garlic herbs
1/2 tsp chili flakes
1 green chili (finely chopped)
5 samosa patti (readily available in the market)
1 tbsp plain flour (add water and make a paste)*
Salt to taste
Oil to fry


  1. Mix all the ingredients except the samosa patti and plain flour
  2. Divide it into 10 equal parts and shape into cylindrical rolls
  3. Put these rolls into samosa patti and roll the patti
  4. Apply the plain flour mixture on the edges of patti for it to close
  5. Deep fry them and serve it hot

Note: After adding water to the flour heat it for a couple of minutes to make a paste

Finger Food – Part III

Chilli Garlic Potato

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Prep Time: 15 min         Cooking Time: 20 min              Serves: 4 

3/4 kg baby potatoes
8-10 cloves of garlic (finely chopped)
3/4 teacup spring onion (finely chopped)
2 tbsp finely chopped celery
2 green chillies
2 dry red chillies
2 tbsp soya sauce
1 tbsp chili garlic sauce
2 tbsp tomato ketch-up
2 tsp sugar
1/2 teaspoon of black pepper powder
4 tablespoon Sesame oil
2 tablespoon roasted cashew nuts
Salt to taste


  1. Par boil the potatoes and peel of the skin
  2. Heat 3 tbsp oil in a non stick pan and sauté the potatoes till they are crispy
  3. Remove the potatoes from the Pan and add one tsp of oil in the same Pan
  4. Sauté the garlic and add 1/2 teacup of spring onion, celery and all the sauces
  5. Sauté  it for a while and add 3/4 teacup of water and let it boil
  6. Add potatoes to this mixture and boil it till the water evaporates
  7. Garnish the dish with remaining 1/4 teacup of onion and roasted cashew nuts

Note: You can add 1 tsp of cornflour to thicken the sauce if required

Finger Food – Part II

Warm Corn and Spinach dip


Prep Time: 10 min         Cooking Time: 10 min           Makes: 1 1/2 cup dip

1 teacup milk
1 tbsp corn flour
1 tsp butter
1 tbsp chopped onion
1 garlic clove
1/2 teacup crushed sweet corn
3/4 teacup spinach finely chopped
25 gm cheese
Salt and pepper to taste


  1. Heat the butter in a pan and add the onion and garlic to it. Sauté it for a minute
  2. Mix corn flour in milk and add this mixture in the pan
  3. Add corn and spinach, stir it until mixture is thick
  4. Add salt and pepper to taste
  5. Sprinkle grated cheese and bake it for few minutes.Or you can just mix the cheese and serve it with crackers or toast & butter

Note:  You can add herbs of your choice.. Eg: chili flakes , Oregano, basil, etc.