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Top 10 Snacks, Starters for Cocktail Parties

A cocktail party is usually an occasion for celebration. It might be to celebrate an occasion, an achievement or simply a sophisticated get-together.

Some of the occasions for which cocktail parties are held:
1. Pre-wedding events
2. Birthday party
3. Business meeting
4. Baby shower
5. Engagement
6. Any other happy moment worth celebrating!

  Top 10 Starter Recipes
1. Corn Cheese Balls
2. Nacho Chips with Cheese Dip
3. Pav Bhaji Fondue
4. Besan Masala Peanuts
5. Aloo Cheese Croquettes
6. Cheesy Baked Zucchini Fries
7. Ricotta and Cherry Tomato Crostini
8. Broccoli and Cheese Balls
9. Pesto Corn and Black Olives Pinwheel Sandwich
10. Paneer Tikka

At a cocktail party, the guests are usually served several bite-sized starters along with alcohol-based drinks or cocktails. A couple of non-alcoholic mocktails are also served for teetotalers. The guests will be moving around freely at a cocktail party. The snacks or starters may be placed at tables at convenient places or carried around by bearers depending on the scale of the party, the place where it is held, the number of helpers available, etc.

Usually, dry and bite-sized snacks are preferred. The starters are always made to look very attractive because there is a certain standard to live up to in a cocktail party! The cocktails may precede a brunch or dinner party.


10 Tips to choose your Veg Starters wisely for Cocktail Parties

1. Always include some starters with bread as it soaks up alcohol.
2. Let not all the starters be deep-fried. Not only will it get difficult to prepare, but some people might be hesitant about having so much deep-fried stuff. So, include some raw, steamed or baked starters too.
3. Include a selection of chips and dry tidbits that can be enjoyed with dips.
4. The starters served should be easy to pick and eat, and not saucy or messy. Go for bite-sized!
5. Pick a good mix of deep-fried, baked, tandoori and barbequed snacks.
6. Make it convenient for the guests by serving each starter with toothpicks and tissues.
7. The starters should be piping hot and fresh.
8. Ensure that the starters are circulated well, or placed amply in several locations, so that is it available for all the guests to try.
9. The cocktail snacks must be arranged attractively in platters to make it look classy.
10. Do not select starters with uncommon ingredients, because some guests might be hesitant to try. Mushrooms and eggs are also not very preferable.

A mix of Indian and international starters will strike a proper balance and make sure all your guests are satiated. When a series of snacks is served one after the other, variety is very important. Only then people will pay attention to and individually relish each snack. If the snacks are repetitive, for example if you serve four or five types of tikkis one after the other, the guests will get bored and not even notice what they are eating. So, go for a good variety.

This is not very difficult to do, because there does exist a rather large pool of cocktail snacks and starters in every cuisine. You can go for standard, ever-popular choices like the Corn Cheese Balls, Nacho Chips with Cheese Dip and Besan Masala Peanuts, or surprise your guests with something different like the Cheesy Baked Zucchini Fries or Pav Bhaji Fondue! Croquettes and crostini are ideal to serve at cocktail parties because they are handily sized and extremely attractive to look at. If you are planning to serve Tikkis or samosas, make sure you size them small.

When arranging a cocktail party, the idea is not just to serve satiating food, but to do it in such way that you set a new standard that’s spoken about memorably for a long time! Class and convenience go hand-in-hand to make a cocktail party a great success.



pita bread recipe | Indian style pita bread | healthy whole wheat pita bread | pita bread on tava | with 22 amazing images. pita bread is a famous Lebanese flat bread sold all over the world and we show you the Indian style pita bread recipe. A popular bread from Mediterranean cuisine, pita bread can be had as it is with Hummus or used to make tasty dishes like Falafel. Our pita bread recipe is yeast leavened bread made with whole wheat flour. The pocket in the bread is created because of the steam. pita bread recipe is traditionally baked but we have here shared a pita bread on tava recipe where we have cooked it on a non-stick pan making it easier and quicker! This is an Indian style pita bread. Notes on whole wheat pita bread. 1. The yeast will feed on the sugar and starches and release CO2, which will cause the dough to rise. 2. The frothy layer on top indicates that the yeast is activated. If the mixture doesn't foam, discard and start over with new yeast. 3. In a deep bowl, take the whole wheat flour. Ensure you make use of a big bowl as the dough will rise and you do not want it to get messy. 4. Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough rises almost till double. Covering also prevents the dough from forming a dry layer on top. See why this is a healthy whole wheat pita bread? Whole wheat flour used in making pita bread is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in phosphorus which is a major mineral which works closely with calcium to build our bones. We have used very little sugar in the recipe. Likewise, it is also important to use olive oil to make pita bread, as it gives a mild but characteristic aroma to the bread. Learn how to make pita bread recipe | Indian style pita bread | healthy whole wheat pita bread | pita bread on tava | with detailed step by step recipe photos and video below.

herbed potato recipe | baby potatoes with mayo dip | herbed baby potato | with 18 amazing images. Quick and easy to make but extraordinarily tasty, the herbed baby potatoes with garlic mayo dip is a perfect starter to serve at parties. Learn how to make herbed potato recipe | baby potatoes with mayo dip | herbed baby potato | baby potatoes with mayo dip has a tantalising flavour and a wonderful mouth-feel. Perked up with herbs and spices, the boiled baby potatoes are a perfect match for the tongue-tickling garlic mayo dip. Garlic mayo dip is absolutely easy to make, as you just need to mix the ingredients together. Yet, it pleases everybody with its well-balanced sweet, spicy and tangy taste and luscious consistency. Serve the herbed baby potato as soon as you cook them, to enjoy the fresh flavours. Tips to make herbed potatoes: 1. You can also add mixed herbs. 2. Cook the potatoes well with the butter till golden brown and crisp, for the best flavour. 3. Serve it immediately otherwise it will become mushy. Enjoy herbed potato recipe | baby potatoes with mayo dip | herbed baby potato | with detailed step by step images.

honey chilli lotus stem recipe | crispy lotus stem in honey chilli sauce | oriental crispy lotus stem | with 27 amazing images. crispy lotus stem in honey chilli sauce, a delicious and quick appetizer/starter recipe made with deep fried crispy lotus stem in sweet chilli honey sauce. Learn how to make honey chilli lotus stem recipe | crispy lotus stem in honey chilli sauce | oriental crispy lotus stem | Lotus Stem is also known as Kamal Kakdi in India. In many parts of Northern India it is also known as Bhein. It is also very commonly used in Chinese and many other South Asian cuisines. The lotus stem is a very exotic dish that is been used in many parts of the world as a stir fry or even as vegetable subzi in most of the north Indian dish. Lip-smacking delicious honey chilli lotus stem, perfect as a starter or appetizer, it gets done quickly too. Thinly-sliced lotus stems are first deep fried and then stir-fried with flavorful sauces, spices and honey to get a sweet and sour delicacy that tickles your taste buds. The honey added to it not only elevates that taste but also balances the spices and the salt. Tips to make honey chilli lotus stem: 1. Instead of honey you can add maple syrup also. 2. Do not deep fry them together otherwise they will stick to each other and will not cook properly. 3. Deep fry them batch wise on medium flame so they get cooked properly. Enjoy honey honey chilli lotus stem recipe | crispy lotus stem in honey chilli sauce | oriental crispy lotus stem | with detailed step by step photos.

corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | with 23 amazing images. corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | To make corn and capsicum tikki, blend the corn in a mixer to a coarse paste, without using any water. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Divide the mixture into 8 equal portions and roll each portion into a round flat tikki. Heat the oil in a deep non-stick kadhai and deep-fry a few tikkis at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and serve immediately with green chutney. Corn and capsicum are a lesson in contrasts. While one is sweet, juicy and yellow, the other is spicy, crunchy and green. See how they complement each other perfectly in everything from texture and flavour to appearance in sweet corn veg tikki. Assembling ingredients and making the corn and capsicum tikki is also very easy to prepare because it uses minimal ingredients and does not even require the corn to be boiled before making the dough mixture. It is no surprise then that this Indian corn and capsicum cutlet turns out to be such an irresistible snack. Nobody can withhold the temptation to bite into one of these green chilli flavoured tikkis, which are oh-so-crisp outside and super soft inside. Tips for tips for corn capsicum tikki. 1. Always serve corn capsicum tikki with green chutney or any spicy chutney. This gives a great combination of sweet corn and spicy chutney. 2. Since tikkis are not firm before frying, place each tikki on a slotted spoon (jhara) and then drop into the hot oil. 3. Drain tikkis on an absorbent paper to remove the excess oil. Enjoy corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | with step by step photos.

A unique drink with an intermingling taste of tomato juice and worcestershire sauce with a dash of lemon and pepper.

Breaking away from the usual pineapple-coconut milk combo typical of Pina Colada, here is an innovative variant made with peaches and coconut milk. Cooking the peaches first makes it easy to peel, deseed and chop them. Once you have done that, making the Peach Pina Colada is a breeze! Garnish with crushed ice, and there you have a pleasantly refreshing drink ready to rejuvenate you on a hot summer’s day!

paneer tikka in oven recipe | Punjabi paneer tikka in oven | paneer tikka | with 30 amazing images. A party without paneer tikka would be incomplete. We show you how to make paneer tikka in oven. Here is how you can impress your guests by making this all-time favourite party starter at home – and that too quite quickly and easily using an oven. This Punjabi delicacy is one of the most popular starters in Indian restaurants. Cottage cheese marinated in a mix of classic Indian spices, strung into skewer sticks, and cooked in a wood-fired tandoor but here we have got you a Punjabi paneer tikka in oven that needs no tandoor and can be easily made in an oven. Check out this recipe to find out how easy it can be to make delicious paneer tikka in oven right at home any time you wish. The Paneer Tikka tastes awesome with pudina chutney. However the ingredients used for making paneer tikka are easily available and if your pantry is well maintained. Making paneer tikka is very easy and can be quickly made. To make paneer tikka in oven, first we have marinated the paneer in a marinade. To make the marinade, take curd in a bowl. Further, add ginger and garlic paste. Ginger and garlic paste would add amazing flavor and make it even more delicious. Next, add kasuri methi, crushed between your palms to extract maximum flavors. Add the fresh and aromatic garam masala. Add chaat masala to give a chunky taste to paneer tikka in oven. Add besan, which will help in binding all the ingredients and will prevent it from turning runny. Lastly, add the main ingredient that enhances and gives the authentic taste to the recipe which is mustard oil and salt. Mix well our marinade is ready. Once our marinade is ready, add the paneer to the marinade. Gently mix and coat paneer well and leave it for 15 mins, you can also marinate for long time if you wish to. Further, once the paneer has been marinated place them on a greased oven tray and bake at 200c for 30 minutes. Once baked, remove paneer tikka in oven in a plate and you can sprinkle some chaat masala and lemon juice if you wish too. You can serve Punjabi paneer tikka in oven alone or with a platter of tandoori starters along with laccha onions, green chutney and lemon wedges. You can also use it to make delectable snacks like the Paneer Tikka Sub Sandwich or Paneer Tikka Wrap. Make a main course out of it, such as the Paneer Tikka Masala, which can be enjoyed with naan and roti. Use it innovatively to make more dishes like pulaos, sizzlers and kathi rolls. Enjoy paneer tikka in oven recipe | Punjabi paneer tikka in oven | paneer tikka | with detailed step by step photos and video below.

plum cake recipe | Christmas eggless plum cake | X mas rum and raisin cake | fruit cake | with 35 amazing images. plum cake recipe | Christmas eggless plum cake | X mas rum and raisin cake | fruit cake is a traditional cake made in every household marking the festival of Christmas. Learn how to make X mas rum and raisin cake. To make plum cake, sieve the plain flour, baking powder and baking soda in a deep bowl and keep aside. Combine the raisins, black raisins, sweet cherries, tutti frutti and rum in a deep bowl, mix well and cover with a lid and keep aside for 24 hours. Combine the butter and condensed milk in a deep bowl and mix well using a whisk till smooth. Add the sieved flour mixture gradually and fold gently using a spatula. Add the cinnamon powder, nutmeg, cocoa powder, vanilla essence, soaked dry fruits, mixed nuts, orange rind and mix well. Add the orange juice little by little to adjust the consistency. Transfer the mixture in a greased 200 mm. (8") aluminum tin and bake in a pre-heated oven at 180°C (360°F) for 35 to 40 minutes. Cool slightly, loosen the edges using a knife and demould it by inverting the tin over a board and tap gently to unmould the loaf. Brush the loaf with little sugar syrup and keep aside for 10 to 15 minutes. Cut into thick slices and serve immediately or store in an air-tight container. Use as required. Christmas is just so incomplete without X mas rum and raisin cake. In fact, the air is so rich with the smell of Plum Cakes baking in ovens all around the city that everybody wants to have a bite. For those of you who do not have eggs but have been yearning for a taste of this fabulously rich, dry fruit packed cake, here is an Christmas eggless plum cake, which is absolutely authentic in its taste and sure to steal your hearts. All the nuts and spices like nutmeg powder and cinnamon powder have been carefully chosen to get the authentic flavour. In this traditional fruit cake, the crunch of dry fruits and nuts comes together with the rich taste and aroma of spices, the tanginess of orange juice and the intensely dreamy taste of cocoa and vanilla. Enjoy this cake warm, with a hot cup of coffee or Hot Chocolate. Tips for plum cake. 1. Use orange juice accordingly to adjust the consistency of the batter. It should be pouring consistency. 2. You can use readymade or fresh orange juice. 3. Ensure to place a butter paper at the bottom of the cake tin, so demoulding becomes easier. 4. After baking, brushing the cake with sugar syrup is a must to make it soft. You can soak the dry fruits in rum or orange juice for a minimum 24 hours if you wish to. Enjoy plum cake recipe | Christmas eggless plum cake | X mas rum and raisin cake | fruit cake | with step by step photo

cheese and spring onion samosa recipe | onion cheese samosa | Indian snack recipe | with 35 amazing images. cheese and spring onion samosa recipe | onion cheese samosa | Indian snack recipe is a flavourful snack with a unique combo of stuffing. Learn how to make onion cheese samosa. To make cheese and spring onion samosa, for the dough combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Keep aside. Divide the dough into 8 equal portions. Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval. Cut the oval horizontally into 2 equal portions using a knife. Take a portion and join the edges to make a cone. Stuff the cone with a portion of the stuffing, apply a little water along the edge and pinch it well to seal the stuffing. Repeat with the remaining dough and stuffing to make 14 more samosas. Heat the oil in a deep non-stick pan and deep-fry a few samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Serve immediately with chilli garlic sauce. Unlike the common samosas that are stuffed with soft, potato-based mixtures, the onion cheese samosa has a totally different stuffing, which gives it an exciting texture and unique taste too. The stuffing is also seasoned with red chilli flakes, which gives you a fabulous mouth-feel combining the gooeyness of cheese, the crunch of onions and the inherent heat of chillies. Rolling and shaping the cheese and spring onion samosa is similar to the regular aloo and green pea stuffed samosa. All you need to do is keep a few pointers in mind to get perfectly fried samosas. Since this Indian snack recipe has an Oriental touch, you can serve it with chilli garlic sauce. Explore more samosa options like the regular Samosa and Mini Onion Samosa. Tips for cheese and spring onion samosa. 1. Ensure the dough is smooth. 2. Also ensure that the rolling is smooth and there are no cracks on the surface, else the samosa might break or open up while frying. 3. Chilli flakes in the stuffing can be replaced with finely chopped green chillies or green chilli paste. 4. Pinch the edges well so the stuffing doesn’t spill out while frying. 5. Do not fill the cone completely. Leave a little space empty to seal it. 6. Make sure you fry the cheese and spring onion samosa on a medium flame, otherwise the plain flour covering will get cooked too soon but the stuffing will remain raw. Enjoy cheese and spring onion samosa recipe | onion cheese samosa | Indian snack recipe | with step by step photos.

corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter | with 27 amazing images. Corn and cheese is always a winning combo; add jalapenos to it and you have the definition of irresistible! a simple corn, cheese and jalapeno balls starter gets ready in minutes. Learn how to make corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter | jalapeno poopers are deep-fried, melted cheese balls stuffed with sweet corn and diced jalapeños, coated in crispy breadcrumbs. You will love the texture of this preparation, with a soft interior and a crispy top. corn cheese and jalapeno croquettes is one such snack, which is loved by all. Not only kids but adults are also equally fond of them. These crispy corn cheese balls are delicious, look awesome too, can be enjoyed with tomato ketchup or coriander mint chutney. Tips to make corn cheese and jalapeno balls: 1. After boiling the corn, ensure it is drained completely. There should not be too much moisture left in it. 2. You can make it little colorful by adding finely chopped vegetables like capsicum and carrots, they also give a nice bite on frying. 3. Instead of grated processed cheese, you can use cheddar cheese, mozzarella cheese or a combination of all. Enjoy corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter | with detailed step by step images.

corn cheese balls recipe | cheese corn balls | crispy corn cheese balls | with amazing 40 images Looking for a lip smacking starter recipe for your kids birthday bash or for a high tea party? "Corn cheese balls" is definitely the ideal recipe. The cheese corn balls recipe is super quick and easy to make and the combination of cheese and corn is supreme. Corn cheese ball is a recipe that is loved by all the age groups, from a toddler to the eldest of the family. We have divided the procedure of making it into 3 stages. The first stage is making the thick white sauce which will help in binding the corn cheese balls. Start with melting butter in a pan, add equal quantity of plain flour to it. Cook it until its frothy and the raw smell goes away, add milk and stir continuously till you get a nice lump make sure there are no lumps in the prepared thick white sauce. Once the white sauce is ready transfer it to a plate and allow it to cook, then add boiled and crushed corn to it, make sure there is no water left or it will make the mixture watery and hard to bind. Add processed cheese, you can also use mozarella cheese or even mix the cheese with the white sauce base. Add chopped coriander, green chillies and mix all the ingredients together. You can also add mixed herbs and chilli flakes to it. Then divide and roll in small balls and keep aside. For frying the corn cheese balls, dip the prepared balls in the slurry, coat the with bread crumbs and deep fry If you want your corn cheese balls even crispier use panko bread crumbs. While deep frying, if your corn cheese balls are breaking add corn flour, mix again and then fry. To make them even colourful and add more flavour you an even add chopped vegetables like bell peppers or broccoli to it. Corn cheese balls makes an luscious starter and it just melts down in the mouth. It is not only treat to your taste buds but also to eyes. It is eye appealing and would give a tough competition to other starters that you would serve along. Serve corn cheese balls with tomato ketchup or schezwan sauce!! Enjoy corn cheese balls recipe | cheese corn balls | crispy corn cheese balls recipe with step by step photos and video below.

mint and ginger lemon drink recipe | fresh mint and ginger lemonade | ginger mint lemon drink | homemade ginger mint lemonade | pudina adrak nimbu drink | with 14 amazing images. mint and ginger lemon drink recipe | fresh mint and ginger lemonade | ginger mint lemon drink | homemade ginger mint lemonade | pudina adrak nimbu drink is a whooping hit with people of all ages. Learn how to make homemade ginger mint lemonade. To make mint and ginger lemon drink, combine the mint leaves, ginger juice and lemon slices in a mortar-pestle (khalbatta) and pound lightly. Transfer the mixture into a deep bowl, add the limca and mix well. Pour equal quantities of the mint and ginger lemon drink into 3 individual glasses and serve immediately. You can’t think of anything better to enjoy on a hot summer’s afternoon. Better still, serve this fresh mint and ginger lemonade to a guest, and you will enter their most-favoured-people list immediately! This ginger mint lemon drink is also quite easy to prepare. You just need to perk up a glass of lemon flavoured soft drink with a coarse mixture of mint, ginger and lemon, and voila, you have a super-refreshing glassful in front of you. The muddling of lemon, ginger juice and mint in a mortar-pestle is very important to get the refreshing flavour of pudina adrak nimbu drink. Do not discard the lemon slices. Let them be in the drink, they add flavour! Tips for homemade ginger mint lemonade. 1. Choosing fresh mint is very important for this recipe. While buying, look for mint leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. To make ginger juice, wash and grate the ginger using a grater and then place the gratings in a muslin cloth. Press the muslin cloth to get fresh ginger juice. Strain and then use as required. 3. We would recommend that you make the whole recipe just before serving to enjoy its invigorating flavours. Summer is fun when there are varieties of thirst-quenchers like Minty Jamun Ginger Capriosca, Cool Cucumber, Watermelon and Orange Juice, Citrus Khus Cooler, Kiwi Kooler and Minty Mango Delight to keep you refreshed all day long. Enjoy mint and ginger lemon drink recipe | fresh mint and ginger lemonade | ginger mint lemon drink | homemade ginger mint lemonade | pudina adrak nimbu drink | with step by step photos.

Water chestnuts have contributed immensely to chinese cuisine, and it is an integral part of traditional chinese cooking. These crunchy, sweet chestnuts are actually vegetables that grow in marshes. This recipe calls for blanched chestnuts that are cooked in schezuan sauce and served like a sizzler. Buy fresh water chestnuts as far as possible and chop of the top and peel the skin before cooking. The cooked chestnuts taste wonderful in sizzling hot schezuan gravy and have an unmatchable taste – the sweet and crisp chestnut is a great contrast to the spicy thick sauce, making every bite delicious.

tomato ketchup recipe | tomato sauce recipe | Indian style tomato ketchup | homemade tomato ketchup | with 25 amazing images. Creamy, spicy and tangy, this Tomato Ketchup is as perfect as the ones you get in the market, or even better because of the fresh flavour of tomatoes that is unique to homemade products. To make Indian style tomato ketchup, tomatoes are pressure cooked with a spice bag, blended, strained and then cooked till a saucy consistency is achieved. This simple but ideal procedure results in a flavourful and thick tomato sauce, which will add value to any dish it is served with or used in. The flavour of the spices seeps well through the potli and is quite noticeable in the xxxxtomato ketchup. Note that no water is used in the preparation – this helps cook the tomato sauce faster and also to increase its shelf life. If you do not wish to add the preservative (sodium benzoate), you must keep the tomato sauce in the fridge and use it within a month. If preservative is added, you can store tomato ketchup in the fridge for a longer time. While cooking the tomato sauce you need to be a little patient as cooking and getting the right consistency takes a little while. Sodium benzoate acts as a preservative and helps in increasing the shelf life of our homemade tomato ketchup. You can also try other sauces like Chilli Garlic Sauce or Barbeque Sauce. Enjoy tomato ketchup recipe | tomato sauce recipe | Indian style tomato ketchup | homemade tomato ketchup | with detailed step by step recipe photos and video below.

veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with 63 amazing images. veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos is a steamed snack often served with momos chutney. Learn how to make Indian vegetable momos. To make veg momos, first make the dough. Combine the plain flour, oil and salt in a deep bowl and knead into a semi-soft dough using enough water. Cover the dough with a damp muslin cloth or lid and keep aside for 10 minutes. For the stuffing, heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the onions, carrot, capsicum and cabbage, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the vinegar, soy sauce, salt and pepper, mix well and cook on a medium flame for a few seconds. Add the spring onion greens. Keep aside. Then to make Indian vegetable momos, divide the dough into 22 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and place 1 tbsp of the prepared filling in the centre of the circle. Hold it on your palms, fold the two sides and pinch them. Fold the other open side and pinch it again so as to form a crescent shape. Steam 6 momos in a greased steamer for 10 to 12 or till they are cooked. Repeat steps 2 to 4 to steam the remaining momos. Serve immediately with momos chutney and mayonnaise. A snack that has become almost synonymous with Chinese cuisine, restaurant style momos are made of a plain flour cover filled with sautéed veggies. An apt combination of garlic, ginger, green chillies, vinegar and soy sauce flavours the vegetable mixture, and the outcome is simply tongue-tickling! Traditionally, Chinese style veg momos are steamed in bamboo baskets, but you can also cook them in a regular steamer or cooker, the way you make dhoklas or idlis. They are a popular street food in China and in north east India. You can innovate on this Indian vegetable momos by adding other veggies or bean sprouts to the filling, but make sure you choose colourful, juicy and crisp veggies to achieve the right appearance and to get the mild crunch that makes momos so enjoyable! Serve along with Vegetable Chow Mein and Chinese Fried Rice. Tips to make veg momos recipe. 1. You can use veggies of your choice such as grated paneer or finely chopped French beans. 2. Grease the steamer before steaming momos or else it will stick and tear. 3. Do not over steam momos otherwise the covering will become chewy. 4. Cover the momos with a damp muslin cloth after shaping them to avoid drying. 5. Make sure you remove the momos after cooked from the steamer using tongs to avoid them from breaking. 6. Do not use too much flour while rolling to avoid dry and hard momos. 7. Make sure the dough is semi soft as mentioned in the recipe or else the momos will break while shaping them. 8. The stuffing should be semi dry or dry to avoid them from turning soggy while shaping the momos. 9. Serve immediately or else it will turn chewy. Enjoy veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with step by step photos.
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