The festival of lights will be low key this year but you still have family to celebrate with and make it special. If you want to up your entertainment game you could woo them with this Diwali snack platter with individual miniature serving portions!
I’m a big fan of nibbles and bite size appetisers, so i’ve created a fusion mix of appetisers for you that are also very appealing to the eye.
Here’s what’s on my platter:
Cheese and Chutney Pinwheels
-Green Chutney (ingredients and recipe below)
-To make the chutney blend together in a mixer
1 green chilly
4 large cloves of garlic
1/2 inch piece of ginger
1 handful of coriander leaves
1 handful of mint leaves
Half of a medium size fresh coconut
1/2 tsp sugar
1/2 tsp salt
While blending, you may have to add some water to make a smooth chutney, we usually make this chutney by eyeballing the ingredients and don’t really measure. Keep tasting it and adding in more of something if needed. If you have your own chutney recipe you can most definitely add that instead.
– Spread the chutney on a tortilla wrapper
-Add a slice of cheese in the centre of the tortilla
-Start rolling the tortilla tightly from one end to make a roll/log
-Using a sharp knife cut the 1- 2 inch circles/pinwheels
Mini Dosas with a Peanut Chutney
For the Peanut Chutney
1 cup raw peanuts
10 garlic cloves
1 green chilly
1 handful coriander leaves
1/2 tsp cumin seeds
5 curry leaves
1 tbs oil
1/2 tsp salt
For the dosa I used a store bought mix (ID is the brand I use)
To make the chutney roast raw peanuts on a pan
Remove the skin by rubbing the peanuts with your hands
In a blender add roasted peanuts, garlic cloves, chilly and coriander leaves
Add a little water till you get a smooth paste
In a pan add oil, curry leaves and cumin seeds, toast for a minute and add the chutney mix with salt, fry for a few minutes and your chutney is ready.
Make mini dosas on your pan using the ID mix by following the recipe on the packet.
Tip-You could spread the peanut chutney onto the dosa or serve separately. If you want to make it even more interesting you could make mini uttapam’s by pouring a thicker layer of dosa batter and topping it with some chopped onion, capsicum and tomato!
Masala Papad Cones
Papad (you could use any kind even the plain ones)
1 chopped tomato
1 chopped onion
Coriander leaves chopped
1/2 tsp Chilly powder
Salt to taste
Juice of half a lime
To make the cones, cut one circular papad in the middle (you will love a semicircle)
Roll the semi circle into a cone shape and hold the edge that meets with kitchen tongs (pakad)
Roast all sides, turning the tongs over an open flame on the stove till the papad is cooked on all sides. Keep the flame on low and be careful it can burn easily.
In a bowl mix together tomato, onion, coriander, chilly powder, salt and lime juice to make a masala
Set the papad cones in tiny liqueur glasses and fill with the masala.
Chilly Cheese Toast on Roasted Samosa Wrappers
Cheese (grated, I used the Britannia block)
Chilly chopped fine
A little milk
Cut up samosa wrappers into cracker sizes (like in the picture)
On a pan/tava without any oil toast the wrappers on both sides for a couple of minutes. You will see the toasted marks. Take them off the pan and let rest, they turn into delicious crackers!
On a stove over a medium flame add grated cheese, chopped chilly and a little milk and make a paste.
Spread the paste over the crackers and you’re done!
Masala Lemon Soda Shots
Lemon barley mix (I used Mapro and followed the instructions on the bottle)
Cut lemon slices
Generous pinch of:
Dry Mango powder
Pour some lemon barley mix in a glass
Add soda and ice
Add all the masalas and mix
Garnish with a lemon slice and mint leaves
These measurements are for one large glass of masala lemon soda. I added them into tiny beer mugs… just because!
If you try any of the recipes above I would love for you to share them with me @buildingahoneycomb
Stay lit this Diwali!