Indian Party Platters
Are you planning the perfect dinner party? Do you want to wow your guests and take them on a gastronomical adventure that lasts well after the last sip of coffee? Do you want to prepare a feast so delicious and so memorable that you’re crowned ‘the hostess with the mostess’ and your friends forget what a great time they had at Margaret’s last week with her marinated scallops?
Look no further. Set aside your buffalo wings, stale crisps and carrot sticks; there’s a new cuisine in town. It’s exotic, exceptional and sure to delight your senses.
But wait – think that Indian food is all samosas and spice, or that you cannot make a banquet from bhajis? Well, it’s time you went on a culinary voyage of discovery. Come with us as we journey to the depths of Delhi, cure your munchies in Mumbai and say ‘ello to Punjabi’s aloos. There’s more to India’s appetizers than frozen readymade party platters, so forget your olives and your cheese straws –where we’re going, we don’t need cheesy nibbles.
These spicy corn fritters aren’t just simple to make and delicious, they’re are also gluten free and 100% vegan – perfect for guests with tricky dietary requirements.
First, blend two cups of corn in a food processor till the texture is creamy and slightly coarse. Then add rice flour, chopped ginger, lemon juice, cumin seeds, corn meal, green chilli, chopped coriander, salt and lemon juice to the mixture and stir until it creates a batter-like consistency. You may need to add water to achieve this.
Cook the mixture on a hot skillet to form a patty and roast each side until they are an inviting golden brown. For guests who prefer it more mellow than eye-wateringly spicy, just omit the green chilli. And voila, an appetiser perfect for everyone.
Hosting for cheese connoisseurs? Why not try India’s favourite cheese paneer, cooked and enjoyed as pakoras? Impress your guests by marinating squares of paneer in a bowl with yoghurt, salt, ginger, green chilli, corn starch and coriander.
Make a batter from cumin seeds, baking soda, salt and gram flour and dip the marinated cheese into it. Fry the pakoras till they are a golden brown and serve with your favourite chutney.
Aloo Chaat (Punjabi style)
To make a Punjabi take on a classic Indian dish first peel some potatoes, cut them into cubes and boil them. Then cook in a non-stick pan until they are golden. In a separate dish, mix coriander, mint leaves, chopped ginger and green chillies into a paste and add water.
Mix your two bowls with chaat masala and lemon juice, toss, garnish with coriander and serve immediately.
Still holding out for some tasty finger bites? Mix gram flour, rice flour, turmeric, red pepper, coriander powder, green chilli, ginger powder, mango powder and citric acid. Roast 225g of dry peanuts and stir into mixture before carefully dropping them into a pan of hot oil to fry.
Has the sound of these appetisers perked your appetite but not your motivation? Why not let Masala Zone, London’s best Indian brasserie, do all the hard work for you? Sit back and enjoy a selection of sizzling street foods and authentic dishes, all without having to do the washing up!