3 Easy Party Snack Recipes | CookWithNisha
Recipes in this Video
Chicken 65 originated from South India, particularly Chennai, and is believed to have been created in the 1960s at a military canteen. This dish is a celebration of bold flavors, often enjoyed as a spicy appetizer or snack. It's deeply rooted in Indian culinary culture, with variations across regions, and has gained popularity globally, often served in Indian restaurants worldwide.
Ingredients
- ●chicken
- ●yogurt
- ●ginger-garlic paste
- ●red chili powder
- ●turmeric powder
- ●coriander powder
- ●garam masala
- ●lemon juice
- ●curry leaves
- ●green chilies
- ●cornstarch
- ●rice flour
- ●salt
- ●oil for frying
- ●fresh cilantro
Instructions
- 1Marinate chicken in yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, lemon juice, and salt for at least 1 hour.
- 2Add cornstarch and rice flour to the marinated chicken; mix until evenly coated.
- 3Heat oil in a deep frying pan over medium heat until hot.
- 4Fry marinated chicken pieces in batches until golden brown, about 5-7 minutes per batch.
- 5Remove fried chicken and drain on paper towels.
- 6In a separate pan, heat a little oil and add curry leaves and sliced green chilies; sauté until fragrant.
- 7Add the fried chicken to the pan; toss to coat with the spices.
- 8Garnish with fresh cilantro before serving.
Ingredient Alternatives
yogurt
Healthier: Greek yogurt
Cheaper: buttermilk
Greek yogurt adds creaminess with fewer calories.
cornstarch
Healthier: arrowroot powder
Cheaper: all-purpose flour
Arrowroot is a natural thickener, while flour is more accessible.
red chili powder
Healthier: paprika
Cheaper: cayenne pepper
Paprika offers color with milder heat.
ginger-garlic paste
Healthier: fresh ginger and garlic
Cheaper: minced garlic
Using fresh ingredients enhances flavor.
Techniques
Equipment
Also Known As
Chili Paneer is a popular Indo-Chinese dish that originated from the fusion of Chinese cooking techniques and Indian flavors. It reflects the culinary creativity of Indian chefs who adapted Chinese recipes to suit local tastes, making it a favorite in Indian restaurants and homes alike. Today, it is enjoyed not only in India but also in various parts of the world, often served as an appetizer or a side dish with fried rice or noodles.
Ingredients
- ●paneer
- ●bell peppers
- ●onion
- ●garlic
- ●ginger
- ●soy sauce
- ●cornstarch
- ●green chilies
- ●red chili powder
- ●vinegar
- ●spring onions
- ●salt
- ●black pepper
- ●oil
- ●sesame seeds
Instructions
- 1Cut paneer into cubes and marinate with soy sauce and cornstarch for 15 minutes.
- 2Heat oil in a pan over medium heat until shimmering.
- 3Add marinated paneer and fry until golden brown, about 5-7 minutes.
- 4Remove paneer from the pan and set aside.
- 5In the same pan, add chopped onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.
- 6Add sliced bell peppers and green chilies; stir-fry for 3-4 minutes until tender.
- 7Sprinkle red chili powder and black pepper; mix well.
- 8Return the fried paneer to the pan and toss to combine.
- 9Drizzle vinegar over the mixture and stir well.
- 10Garnish with chopped spring onions and sesame seeds before serving.
Ingredient Alternatives
paneer
Healthier: tofu
Cheaper: ricotta
Tofu is lower in calories and suitable for vegan diets.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free and offers a similar flavor.
cornstarch
Healthier: arrowroot powder
Cheaper: all-purpose flour
Arrowroot is a natural thickener and gluten-free.
bell peppers
Healthier: zucchini
Cheaper: cabbage
Zucchini adds a similar texture with fewer calories.
Techniques
Equipment
Also Known As
Ingredients
- ●4 medium potatoes
- ●2 tbsp vegetable oil
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1 tsp garam masala
- ●1/2 tsp red chili powder
- ●1/2 tsp turmeric powder
- ●1/2 tsp salt
- ●1/2 cup yogurt
- ●1 tbsp lemon juice
- ●1/4 cup chopped fresh cilantro
- ●1/4 cup chopped onions
- ●1/4 cup tamarind chutney
- ●1/4 cup mint chutney
- ●1/2 cup sev (crispy chickpea noodles)
Instructions
- 1Boil the potatoes until tender, then peel and cut them into cubes.
- 2In a bowl, mix the vegetable oil, cumin seeds, coriander powder, garam masala, red chili powder, turmeric powder, and salt to create a marinade.
- 3Add the potato cubes to the marinade and toss until well coated. Let it sit for 30 minutes.
- 4Preheat the oven to 400°F (200°C). Spread the marinated potatoes on a baking sheet.
- 5Bake the potatoes for 20-25 minutes or until they are crispy and golden brown, turning halfway through.
- 6In a separate bowl, mix the yogurt and lemon juice until smooth. Set aside.
- 7To assemble, place the baked potatoes on a serving plate.
- 8Drizzle the yogurt mixture over the potatoes, followed by the tamarind and mint chutneys.
- 9Top with chopped onions, cilantro, and sev for crunch.
- 10Serve immediately as a snack or appetizer.
Equipment