Snacks to get your party started

• Cut the chicken into long strips. 
• Beat the egg in a bowl and add season with sugar, salt and pepper. 
• Soak the strips in this egg mixture for 5 minutes.  
• Take chicken strips and coat with breadcrumbs. 
• Deep fry this in hot oil on medium flame till golden brown. 
• Serve hot with ketchup or any dip.

• Boil the soya granules with enough water. Drain and wash it. Again boil it with enough water, salt and a tbsp of milk. Milk is to remove the soya smell. You can also pressure cook with water, salt and little milk for one whistle in a small pressure cooker. Drain water and keep aside. 
• Heat pan with oil and add the items given under ‘to temper’ table in order. Add onion, green chillies and fry for a minute. Add ginger garlic paste and fry another minute in medium flame. Add tomatoes and salt and fry till mushy. Add the sambar powder, turmeric and mix well. 
• Add the drained cooked soya granules and mix well. 
• Cook for 5-8 minutes in medium-low flame or until the masala blends well with the soya and garnish with coriander leaves. Sprinkle water if needed. 
• Spread this kheema in between your bread and toast both sides until golden in colour. 
• The smell of the masala is just great! Fennel, ginger-garlic paste and curry leaves along with other masalas makes an awesome combination of flavour! The toast is ready to be savoured.

• Make a batter with maida , corn flour, salt, red chilli powder and required amount of water. 
• Cut paneer into cubes. 
• Heat oil in a pan and dip the paneer pieces in the batter and deep fry them in hot oil. 
• Take another pan and add oil, followed by ginger-garlic paste. 
• Add chopped onion and fry till pink.
•  Add chopped capsicum and add soya sauce, red chilly sauce and tomato ketchup. 
• Add black pepper powder and salt followed by fried paneer pieces. 
• Toss well and garnish with chopped spring onions. 

• Grate the cheese, boil the corn and remove  the kernels.To remove the kernels, cut the boiled corn into two pieces. Take one piece and keep it on a  plate. Hold the corn with one hand. Keep the  knife on top of one side of the corn. Cut through the end. The kernels will fall down. Rotate the corn and do the next side. Repeat until all the  kernels are removed. 
• Grind the kernels coarsely by just running once or twice in the mixer. 
• In a bowl , take the ground kernels, cheese, flours and all the ingredients except oil and water. Mix and make a mixture. This itself forms a non sticky dough but you should add little water otherwise the  mixture will separate when you deep fry.  
• Add water to make a dough. It will be sticky. Grease your hands with oil and make small balls.  Dip the balls in bread crumbs(optional). Cover the remaining balls while you deep fry. 
• Heat oil to deep fry and fry one for the first time. Oil should not be too hot. You should fry gently by stirring the oil and the ball continuously for uniform frying. The ball will  come up once done. Remove when golden brown.  
• Serve with ketchup or any dip.

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