Monsoon special: Here are five easy-to-make snack recipes to try at home

From samosas to paniyarams, here are a few recipes for you to try. 

A Harini Prasad Published :  02nd August 2019 06:00 AM   |   Published :   |  02nd August 2019 06:00 AM

Four Cheese Paniyaram with Roasted Tomato Chutney, Farzi Cafe Hyderabad

After a rather long summer, Hyderabad finally gets a respite from the sweltering heat. What better way to enjoy the rains than a plate of hot crunchy short eats? From spicy tikkas to South Indian paniyaram and street-style samosa, we bring you a list of easy-to-make recipes that you can try at home over the weekend. 

Pepper Chicken with Chilli Chutney by Chef Arnob Roy, The Park
Chicken leg boneless (cut into 5pcs each) 250 gm | Oil to fry | Green chilli paste 15 gm | Ginger garlic paste 10 gm | Turmeric powder 5 gm | Chilli powder 5 gm | Coriander powder 2 gm | Fine chopped garlic 10 gm | Corn starch 15 gm | Salt to taste | Egg white 10 gm  

Ingredients for Chilly Chutney
Curry leaves 10 gm | Green chillies 10 gm Coriander leaves 15 gm | Fresh coconut 15 gm | Cashew nuts 20 gm | Salt to taste | Oil 15 ml

Pepper Chicken with Chilli Chutney

■     Heat oil in a pan. Add curry leaves, coriander leaves, roughly cut green chillies, fresh coconut, cashew nuts and sauté for 6 to 8 minutes.
■     Cool and grind it to a smooth paste.
■     In a mixing bowl, take chicken, egg white, green chilli paste, ginger garlic paste, turmeric, corn starch, chilli powder, chopped garlic, coriander powder and salt.
■     Mix thoroughly.
■     Heat remaining oil in a pan. 
■     Slow fry chicken pieces with occasional stirring till they turn golden brown. Collect and place them on a dry paper towel.
■     Sprinkle chaat masala, lemon juice and chopped coriander.

Four Cheese Paniyaram with Roasted Tomato Chutney by Chef Kuldeep Singh Rana, Farzi Cafe Hyderabad
Oil 1 lit | Dosa batter 300 gm | Onion 15 gm | Curry leaves 5 gm | Salt 5 gm | Four type cheese (Cheddar, parmesan, feta and cream) 10 gm | Tomato 250 gm | Red chilli powder 10 gm | Curry leaves 5 gm | Mustard seeds 5 gm | Parmesan papad 5 gm (for garnish) | Ghee 50 gm | Dry red chilly 2 pieces | Microgreen 5 gm | Edible flower for garnish

■     Add chopped onions, curry leaves and salt in the dosa batter.
■     Put dosa batter in paniyaram pan and add mix cheese (four types of cheese) to the batter.
■     Cook until golden brown.
■     Meanwhile, prepare tomato chutney by grinding tomatoes, salt and chilli powder, as per taste.
■     Keep paniyarams on tomato chutney and add parmesan papad and fresh microgreen for garnish.

Kairi Murgh Tikka

Kairi Murgh Tikka by Chef Varun MB, Novotel Hyderabad Airport
Chicken leg (boneless) 400 gm 
First Marination 
Green chillies 4 | Ginger 50 gm | Gloves garlic 5 | Vinegar ½ tbsp | Salt to season 
Second marination
Coriander 30 gm | Raw mango 50 gm  Red chilli powder ¼ tsp | Garam masala ¼ tsp | Cumin powder 1 tsp | Yoghurt 50 gm | Black pepper powder 1 tsp | Cream 1 tbs

■     Cook the chicken in the first marination for an hour. Remove excess moisture.
■     Marinate the chicken with raw mango marination using yoghurt, raw mango, coriander, red chilli powder, cumin powder and seasoning. 
■     Leave it for half an hour.
■     Cook the chicken in tandoor till it is tender.
■     Serve hot with a sprinkle of chaat masala and lemon.

Keri nu Samosa

Keri nu Samosa by Chef Danesh Vakshoor, Sodabottleopenerwala
Fresh mango puree 200 gm | Sugar 40 gm | Almond 15 gm | Butter 20 gm | Semolina 10 gm | Cardamom powder 2 gm | Vanilla essence 1/2 tsp | Samosa patti 1 packet | Edible glue: Cornflour 1 tbsp + water

■     In a pan, add butter and cook the semolina till brown. Add sugar and cook.
■     Add mango puree and almond paste.
■     Cook for two mins and remove in a bowl to cool.
■     Add flavourings and leave aside.
■     Use samosa patti or spring roll sheets to roll them in different shapes and seal with edible glue.
■     Fry in hot oil till brown and crispy.
■     Cover it in a little honey and sesame seeds.
■     Serve hot with fresh mango and vanilla ice cream.

Schezwan Chicken Arancini

Schezwan Chicken Arancini by Chef Himanshu Sonkar, Masquerade by Mystery Rooms
Risotto rice 200 gm | Schezwan sauce 50 gm | Mozzarella 150 gm | Chicken 100 gm | Salt and pepper as per taste | Chilli flakes 20 gm | Bread crumbs 100 gm | Refine flour 50 gm | Oil to fry

■     Heat oil in the Chinese wok.
■     Add chopped garlic, ginger, green chilli and Schezwan sauce.
■     Add cooked risotto rice. Add seasoning and keep it aside for a while.
■     Meanwhile, make a mixture for coating by adding refine flour, water and chilli flakes.
■     Add cheese and chicken chunks to the rice mixture.
■     Make small balls and dip them in flavoured refine flour water.
■     Coat with bread crumbs.
■     Fry till golden and serve with spicy mayo.