On World Food Day, we celebrate the rich tapestry of global cuisine, a mosaic of flavours, traditions, and culinary delights that unite people from every corner of the globe. As we explore the diverse world of food, one aspect that never fails to capture our attention is the realm of snack recipes. These bite-sized creations bring delight to our evenings and make our family conversations even more saucy.


Here are some snack recipes that you can try on this day:


1. Lohan Vegetable Dumpling (By Diwas Wadhera, Executive Chef, Eros Hotel New Delhi)


Ingredients:



  • Americen Corn- 40gm

  • French Beans- 40gm

  • Carrot- 40grm

  • Asparagus- 40gm

  • Celery- 20gm

  • Ginger- 15gm

  • Garlc- 15gm

  • Potato starch- 30gm

  • Sesame oil-15gm

  • Wheat flour- 60gm

  • Green onion- 30gm


Method:



  • To make Dumpling dough we must take a bowl add boil water 100 ml add wheat flour and potato starch, knead well till soft, give rest for 5 min covered.

  • Cut the Vegetablews into small dices, in a wok add oil, add ginger, garlic saute till light brown, add vegetables and seasoning, toss and add 1 tsp of wheat flour to bind.

  • Roll the Dough into small pieces and add vegetables mixture, (Make sure the mixture is cold).

  • Shape the dumpling and steam in steamer for 5 minutes.

  • You may also apply little oil to avoid sticking, serve with sauces.


2. Club Sandwich with French Fries: (By Chef Deepak, The Tigress Resort and Spa, Ranthambore)


Ingredients:


For the Sandwich:



  • 9 slices of brown bread

  • 200g thinly sliced roasted turkey or chicken breast

  • 200g crispy bacon strips

  • 2 large lettuce leaves

  • 2 large tomatoes, thinly sliced

  • 4 slices of cheddar cheese

  • 4 boiled eggs, sliced

  • Mayonnaise

  • Mustard

  • Salt and black pepper to taste


For the French Fries:



  • 4 large potatoes, peeled and cut into thick strips

  • Vegetable oil for frying

  • Salt to taste


Method:


For the French Fries:



  • Begin by preparing the French fries. Rinse the potato strips under cold water to remove excess starch, then pat them dry with a kitchen towel.

  • Heat vegetable oil in a deep frying pan or a deep fryer to 350°F (175°C).

  • Carefully add the potato strips to the hot oil in batches, ensuring they don't overcrowd the pan. Fry until they turn golden brown and crispy, which should take about 3-4 minutes per batch.

  • Remove the fries with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season with salt while they are still hot. Set aside.


For the Club Sandwich:



  • Lay out three slices of brown bread for each sandwich. Toast them lightly if desired.

  • On the first slice of bread, spread a generous layer of mayonnaise. Top it with lettuce leaves, followed by the sliced turkey or chicken breast.

  • Place another slice of bread on top and spread mustard evenly. Layer crispy bacon strips, tomato slices, and cheddar cheese.

  • Add the final slice of bread and spread mayonnaise again. Arrange the sliced boiled eggs evenly and season with salt and black pepper.

  • Carefully stack the layers together, ensuring they are well-balanced. Secure the sandwich with toothpicks or long skewers to hold it in place.

  • Use a sharp knife to cut the Tigress Club Sandwich diagonally into quarters, creating four triangular pieces.

  • Serve the sandwich with a side of crispy French fries and your choice of dipping sauce, such as ketchup.


3. Barbecue Cottage Cheese Finger (Sarojamma T, Sous Chef, F5, Hilton Garden Inn, Embassy Manyata Business Park)


Ingredients:



  • Cottage Cheese – 180gm

  • Salt - 10gm

  • Pepper -10gm

  • Oil - 15gm

  • Garlic - 5gm

  • Rosemary - 5gm

  • Barbeque Sauce - 20gm

  • Carrot – 15gm

  • Zucchini – 15gm

  • Broccoli -15gm

  • Baby corn -15gm

  • Beans -15gm

  • Bell pepper -15gm

  • French fries -80gm

  • Nutmeg  -5gm


Method:



  • Marinate The Cottage Cheese Finger With Salt, Pepper, Olive Oil, Garlic, Rosemary, And Barbeque Sauce.

  • Grill It On a Charcoal  Fire Or Electric Gas Fire.

  • Place The cottage cheese finger on a charcoal barbeque at a high temperature & cook for a few minutes on each side.


Accompaniments:



  • Vegetables: Saute the vegetable with olive oil, salt & pepper.

  • Mash potato: Boil the peeled potato then, mash along with the butter, milk, nutmeg & seasoning.