Planning to throw a party this Diwali and looking for snack ideas Here are three great options that you can make at home. Serve with some ice-cold beer. 

1. LOADED CHICKEN NACHOS

For the Cheese Sauce

Ingredients
Butter – 15 gm
Flour – 15 gm
Milk – 150 ml
Cheddar cheese (grated) – 60 gm
Processed cheese – 60 gm

Procedure

In a medium size sauce pan over medium high heat, add the butter and melt. Whisk in the flour and slowly whisk in the milk. Add in the cheese and mix until cheese is melted.

For the Grilled Chicken Breast

Ingredients

Chicken breast – 1
Refined oil – 10 ml
Garlic (finely chopped) – 1 tsp
Dried Oregano – 1/2 tsp
Black pepper powder – 1/2 tsp
Lemon juice – 1 tsp
Salt – to taste

Procedure

In a bowl, mix all the ingredients required for marination. Marinate the chicken breast with this mixture and keep it aside for 30 minutes. Heat a pan over medium high heat, add oil. Once the oil is hot, place the chicken breast and cook, covered, for 2 to 3 minutes per side.

For the Pico de Gallo

Ingredients
Tomatoes (deseeded and finely chopped) – 3
Onion (finely chopped) – 1
Jalapeno (finely chopped) – 1
Juice of 1 lemon
Coriander (finely chopped) – 1/4 cup
Salt – to taste

Procedure

In a bowl, mix all the ingredients together.

Re-fried Beans

Ingredients
Kidney beans (soaked and boiled) – 1/4 cup
Salt – to taste
Cumin powder – 1/2 tsp
Paprika – 1 tsp

To Assemble the Loaded Chicken Nachos

Ingredients
Nachos – 90 gm
Cheese sauce – 60 ml
Seasoned kidney beans – 2 tbsp
Pico de Gallo – 2 tbsp
Chicken breast (diced) – 1
Sour cream – 2 tbsp
Roasted Tomato salsa – 2 tbsp
Guacamole – 1 tbsp
Jalape&ntildeo (chopped) 1 tbsp
Spring onion (chopped) – 1 tbsp
Black olives (halved) – 3 

Procedure

In a coupe plate, place 30 gm of nachos. Pour 30 ml of cheese sauce over it. Add kidney beans, diced chicken breast, 1 tbsp Pico de Gallo, pipe 1 tbsp roasted tomato salsa, 1 tbsp sour cream. Repeat the nachos layer once again and arrange the toppings. Garnish with quenelle of guacamole, chopped Jalape&ntildeo, spring onion and black olives.

2. BAKED CRAB

Ingredients
Crab meat (shredded) – 60 gm
Onion (finely chopped) – 25 gm
Garlic (finely chopped) – 15 gm
Celery (finely chopped) – 15 gm
Thyme – 1 gm
White sauce &ndash 35 gm
Fresh cream – 50 ml
Parmesan cheese – 15 gm
Salt – to taste
Pepper – to taste
Crab shells – 3

Olive oil – 15 ml

Procedure

Stuffing In a pan, heat oil and sweat chopped garlic, onion and celery. Add shredded crab meat and sauté for a minute or two. Add white sauce and fresh cream and continue cooking on a low flame for 2 minutes. Season with thyme, salt and pepper. Finish with grated Parmesan cheese.

Baked Crab&nbspClean and blanch the crab shells, spoon the stuffing into the shells, sprinkle Parmesan cheese on top, and grill in the salamander until cheese melts and turns golden brown.

3. VIETNAMESE SUMMER ROLLS

Ingredients
Rice Paper – 2 no.
Rice Noodles – 10 gm
Carrot (Julienne) – 10 gm
Cucumber (Julienne) – 10 gm
Chinese Cabbage (Shredded) – 10 gm
Peanut (toasted & crushed) – 10 gm
Mint leaves – 5 gm

Procedure

Bring a medium saucepan of water to boil. Boil rice noodles for 3 to 5 minutes and drain. Fill a large bowl with warm water. Dip the wrappers into the warm water for 1-2 seconds to soften. Lay a wrapper flat. In a row across the centre, place rice noodles, carrot, Chinese cabbage and cucumber, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper. Cut into two pieces. Serve rolled spring rolls with sweet chilli sauce & peanut sauce.