Saturday, February 26, 2011


Cocktail Snacks – yes, which are my favorite cocktail snacks?

Fresh Vegetables and Fruits – carrots, cucumber, tomatoes, cauliflower, radish, capsicum, onions, green chillies, apples, pineapple, sweet lime, oranges, boiled potatoes, mushrooms, anything fresh and tasty – bite size pieces, raw or parboiled; and to enhance the taste I love to dunk them into yummy dips before popping them onto my tongue.

I make sure there are a variety of appetizing dips with contrasting tastes to make the snacking experience more exciting. 
Here are some Lip-Smacking Dips ideal for vegetables, fruit and indeed all kinds of snacks:  
Finely grate a tin of cheese, mix in half a cup of soft butter [you can use cheese-spread if you like] and whip smooth with your fingers.

Add a spoon of green chilli sauce, a spoon of red chilli sauce, half a cup of fresh whipped cream and a little bit of milk and whisk thoroughly with your hands till the mélange is well blended.

Put a dollop on your tongue. Close your eyes. Taste.

It should taste lip-smackingly creamy.

Want to add a pinch of salt?

Okay. If you want it a bit zestier, add a spoon of chilli powder, finely chopped green chillies and whisk till silky smooth.

Chill for an hour or so in the fridge before serving. 
Take a cup of curds and beat vigorously with a fork till smooth and creamy.

Put in some finely chopped fresh mint leaves, green chillies, green coriander leaves, thin strips of ginger, tender spring onions, mix well, taste, add a pinch of salt to taste, blend till smooth and chill in your fridge for an hour.

Puree half a kilo of fresh juicy red tomatoes, or use readymade tomato puree.

In a stainless steel vessel, heat some fresh butter, add one or two finely chopped onions, tejpatta , sauté a bit, pour in the tomato puree, simmer for five-ten minutes, remove tejpatta, stir in smooth cornflour-water or cornflour-milk paste, stir and cook till the mélange thickens.

Put some on our tongue. Taste.

Add Green Chilli Sauce, Worcestershire Sauce, salt, pepper, and a spoon of sugar, stir well, taste, plus-minus as required, blend in some butter and your dip is ready.

I like to serve this dip hot, but it tastes lovely cold too!

Each of the above dips looks different, tastes different, and will add zing to your cocktail party.

Let your imagination run riot, sprinkle a little chaat masala on the vegetables and fruit, use toothpicks, be creative, and I’m sure everyone will relish your fresh healthy nourishing wholesome cocktail snacks.
These are all pure vegetarian dips, ideal for vegetables and fruit.
Now if you are the kababi type, then it’s best to go in for some luscious non-veg dips, bracing barbecue sauces and tangy flavorsome chutneys, isn’t it? 

Copyright © Vikram Karve 2011 
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.
© vikram karve., all rights reserved. 
VIKRAM KARVE educated at IIT Delhi, ITBHU Varanasi, The Lawrence School Lovedale, and Bishop's School Pune, is an Electronics and Communications Engineer by profession, a Human Resource Manager and Trainer by occupation, a Teacher by vocation, a Creative Writer by inclination and a Foodie by passion. An avid blogger, he has written a number of fiction short stories and creative non-fiction articles in magazines and journals for many years before the advent of blogging. His delicious foodie blogs have been compiled in a book "Appetite for a Stroll". A collection of his short stories about relationships titled COCKTAIL is being published soon and Vikram is currently busy writing his first novel and with his teaching and training assignments. Vikram lives in Pune with his family and his muse – his pet Doberman girl Sherry, with whom he takes long walks thinking creative thoughts.
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© vikram karve., all rights reserved.

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