Snack party with your buddies

• Add the walnuts and chickpeas to a food processor, and blitz until a coarse paste has been formed. 
• Add the vegetables and pesto, and blitz again until smooth. 
• Adjust the thickness of the pâté with as much extra virgin olive oil as you need.
• Serve with pita bread.

• Combine the yeast and sugar with ½ cup of warm water in a bowl. Cover and keep aside till it becomes frothy. (approx. 5 minutes.) 
• Sift the flour. Make a well in the center and add the yeast and sugar mixture and enough water to make a soft dough. 
• Keep the dough for 20 minutes under a wet cloth till it doubles in volume. 
• Divide the dough into 5 equal portions and roll each portion into a circle of 150 mm. (6”) diameter. Cut each circle into 5 equal triangles. Repeat with the remaining portions to make 20 more triangles. 
• Brush each triangle with a little oil and sprinkle some sesame seeds and poppy seeds on top. 
• Arrange these triangles on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 10 minutes or till the chips turn golden brown. 
• Garnish the Lavash sticks with finely cut tomatoes, onions, spring onions and caviar.

• Put brown and white crabmeat into a bowl. Add breadcrumbs, lemon juice, Worcestershire sauce, mustard and cream. Season with ground black pepper and mix together.
• Spoon into pots or ramekins and serve with toast, lemon wedges and watercress.

• Soak the chickpeas and the lentils overnight. Cook the lentils. 
• Take the spring onion, Coriander and mint. Cut them up and clean them and drain them of the water and keep aside in the bowl. 
• Take the cooked lentils, the soaked chickpeas and add it to the bowl along with the herbs. 
• Add the coriander and cumin powder as well as the garlic cloves and keep aside.
• Put this through the mincing machine and mince it twice to ensure a thorough mince. 
• Then shape these falafel and top them with white sesame seeds.
• Fry them and Serve Hot.

• Boil the macaroni in hot water for 3-4 mins stain it and refresh with cold water.
• Sprinle little oil on the macaroni to avoid sticking in an kadai with little oil allow the mustard to crackle along with curry leaves, green chillies and a pinch of turmeric powder.
• Later add the vegetables along with chopped ginger.
• Toss the macaroni along with that veg with seasoning of salt.
• Garnish with cashew nut and chopped coriander leaves.

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