Finger Food

Finger food is meant to be eaten directly using the hands, in compare to food eaten with a knife and fork, chopsticks, or other utensils. They are simple and fun to make and can be great party food. Have a look at these few finger food ideas which will please everyone.

Beetroot and Chickpeas Kebab

Ingredients

• Beetroot boiled, peeled and grated 2 medium
• Chickpeas (kabuli chana) soaked and boiled 1 cup
• Roasted Bengal gram ½ cup
• Ginger finely chopped1 inch
• Red chilli powder 1 tablespoon
• Black pepper powder 1 teaspoon
• Onions finely chopped2 medium
• Garam masala 1½ tablespoon
• Salt to taste
• Olive Oil for shallow frying
• Freshly chopped parsley for garnish
• Chaat masala for sprinkling

Method

• Roast the dry Bengal gram in a non-stick pan till lightly browned and put them into a mixer jar. Add chickpeas and grind till smooth. Transfer into a bowl.
• Add beetroot, ginger, red chilli powder, pepper powder, onions, garam masala and salt and mix well.
• Heat sufficient olive oil in a non-stick pan.
• Divide the mixture into 12 equal portions, roll into balls and then flatten slightly. Place half of them in the pan and shallow-fry in hot oil, turning sides, till golden and crisp on both the sides. Similarly cook the remaining 6 kebabs. Drain on absorbent paper.
• Place the kebabs on a serving plate, garnish with parsley, sprinkle chaat masala and serve immediately.

Adraki Chilli Chicken

Ingredients

• Boneless chicken breasts cut into small cubes 2
• Ginger 2 inch pieces
• Green chillies 6-8
• Red bird’s-eye chillies finely chopped 3-4
• Kashmiri red chilli powder 1 tablespoon
• Olive Oil 1 tablespoon
• Garlic cloves 6-8
• Onion roughly chopped 2 medium
• Green capsicum roughly chopped1 medium
• Soy sauce 1 tablespoon
• Oyster sauce 3 tablespoon
• Black pepper powder to taste
• Garam masala powder 1 teaspoon
• Salt to taste
• Fresh coriander leaves 8-10

Method

• Pour olive oil in a non-stick pan. Roughly chop half the ginger and slice the remaining and add to the pan. Chop green chillies diagonally and add to it to the pan. Add crushed garlic and sauté till ginger is brown and crisp.
• Put red chilli powder and 3 table spoons of water in a bowl and mix it in a paste.
• Add chicken, onions, green capsicum and bird’s eye chillies to the pan and mix well. Sauté till the chicken is brown and crisp. Add soy sauce and oyster sauce and mix well. Add 2 table spoons of prepared red chilli paste, pepper powder, garam masala powder and salt, mix well and cook till the chicken is done.
• Add finely chop coriander and let it simmer for a minute.
• Transfer the chicken onto a serving plate and serve hot.

Sindhi Style Aloo aur Pyaaz Pakode

Ingredients

• Potato cut into 1 centimetre cubes 1 large
• Onions finely chopped 2 large
• Gram flour (besan) 1 1/2 cups
• Green chillies finely chopped 3
• Cumin seeds 1/2 teaspoon
• Ginger finely chopped1/2 inch
• Coriander seeds crushed 1/2 teaspoon
• Fennel seeds (saunf) crushed 1/2 teaspoon
• Soda bicarbonate 1/4 teaspoon
• Salt to taste
• Turmeric powder 1/4 teaspoon
• Fresh coriander leaves chopped 2 tablespoons
• Olive oil for deep-frying

Method

• Heat adequate olive oil in a deep pan.
• Put potato in a bowl, add onions, gram flour, green chillies, ginger, cumin seeds, coriander seeds, fennel seeds, soda bicarbonate, salt, turmeric powder and coriander leaves and mix well. Add one cup water and mix well to make thick mixture.
• Drop spoonsful of the mixture into hot olive oil and deep-fry, stirring occasionally, till three fourth done on all the sides.
• Break them into smaller pieces and refry in the same oil till crisp and golden. Drain on absorbent paper.
• Arrange them on a serving plate and serve with green chutney.

Make these simple finger food recipes as a special party treat or as a fun appetizer to complement your dinner. To know more recipes check: http://www.leonardooliveoil.com/recipes