Quick nibbles to have your guests eating out of your hand this party season

  • Compiled by team 48 Hours, Hindustan Times, Mumbai
  • Updated: Dec 19, 2015 17:09 IST
(Photo: Joy Manavath)

Salsas with tortilla

Difficulty level: Easy

Tomato salsa


* Tomatoes: 5 to 6

* Onion: 1 or a bunch of spring onions

* Slices of jalapeno: 8 to 10

* A few sprigs of coriander

* Juice of one lime

* Salt

* Tortilla chips


* Half-blend the above in a blender.

* Set to cool.

Pineapple salsa


* Diced fresh pineapple: 1 cup

* Diced tomato: 1

* Chopped onion: 1/2

* A few mint leaves

* Juice of half a lime

* Chopped jalapenos: 1 tsp

* Salt


* Combine all ingredients and serve chilled.


Pesto Linguini with Zucchini Tempura

(Photo: Joy Manavath)

Difficulty level: Medium


* Fresh basil leaves: 20 leaves or 2 cups

* Olive oil: 10 tsp

* A fistful of pine nuts (substitute: hazelnuts/almonds without skin)

* Parmesan cheese: 100gm

* Half teaspoon of garlic

* Salt

* Lime juice of half a lemon

* Zucchini

* Tempura flour

* Ice cold water: 100ml

* Baking powder: 1 tsp

* Corn flour: 1 tsp

* Oil for frying

* Linguini (cooked as per packet instructions)


* Blitz the pesto ingredients in the blender.

* Cut zucchini into strips.

* Combine the tempura flour, baking powder and corn flour with iced water and salt.

* Dip the zucchini in the batter and fry. Set aside.

* Heat a little olive oil in a pan and add half a teaspoon of garlic.

* Add pesto and sauté for 30 seconds. Add linguini.

* Once warm, top up with the zucchini tempura and sprinkle parmesan.


Chipotle Chicken Tacos

(Photo: Joy Manavath)

Difficulty level: Easy


* Chicken breast (boneless): 200gm

* Garlic: 1 tsp

* Paprika powder: 1 tsp

* Cumin: 1/2 a tsp

* Plain flour and corn (makai) flour in 3:1 ratio

* A sweet corn cob

* A grated carrot

* An iceberg lettuce

* Chopped tomatoes: 2

* Half a chopped onion

* A few sprigs of coriander

* Juice of 1 lime

* Jalapenos

* Shredded cheddar cheese\

* Sour cream or guacamole

* A few chopped up spring onions (green part only)

* Salt

* Oil

* Tacos

* Pica de gallo (tomato mix)


* Marinate the chicken in paprika powder, cumin, garlic, lime and set aside.

* Roast the corn on a direct slow flame, until it is charred from all sides. In a bowl, mix the tomatoes, onions, coriander, lime and salt. In a pan, heat olive oil, add the chicken pieces and cook for 8 to 9 minutes or until it is thoroughly cooked.

* Add salt while cooking and cut the chicken into smaller pieces.

* On top of the tacos, place a crisp lettuce leaf, a teaspoon of the pica de gallo.

* Add a few chicken pieces and top up with the burnt corn kernels, jalapenos, carrot and cheese.

* Top up with sour cream or guacamole. Sprinkle spring onions and serve.

- By Bhakti Mehta, founder of Little Food Co, a gourmet catering company

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