Desi Snacks To Eat With Rum In Winter
Image Credit: tandoori chicken/

Rum and coke are unquestionably one of the best combinations in the world, but when combined with these delectable Indian appetisers, your taste buds will go on a culinary adventure unlike any other. While some of these are really quick and simple to construct, others will require a little more time and work, but the ultimate product will be well worth it.

Tandoori Chicken is a must-have for any party, and contrary to common opinion, you can prepare it at home even without a grilling oven. Create gashes on the chicken pieces to allow the seasonings to blend properly. Now combine yoghurt, salt, ginger, garlic, turmeric, and red chilli powder in a bowl. Chicken pieces should be marinated in the marinade for 30 to 45 minutes. Heat some oil and butter in a pan before adding the chicken pieces one at a time. Cook each side until it is slightly burned and golden in colour. You can skip this step. Simply heat some charcoal until it turns red, store it in a tiny steel glass, and set it in a bowl. For a smokey flavour, add the chicken pieces to the bowl and cover it for a minute or two. wedges.

Prawn cutlet

This one is for all of you who enjoy seafood. This mouth-watering Bengali snack will instantly melt on your tongue and is impossible to get enough of. Combine onion paste, beaten eggs, ginger-garlic paste, garam masala powder, red chilli powder, salt, and ground black pepper in a bowl. Put the battered prawn pieces in the refrigerator for 30 to 45 minutes to marinate. Bread crumbs and all-purpose flour should be combined in a basin. After coating the prawns with the mixture, place them back in the refrigerator for 15 minutes. Once the oil in the pan is heated enough, add the prawn pieces and cook them until they are golden brown and crispy. Serve warm!

Paneer 65

Paneer 65 is a mouthwatering sweet and savoury delicacy. Even after you've downed the full bottle of your preferred beverage, its flavour will still be present. All-purpose flour, cornflour, salt, pepper, red chilli powder, ginger-garlic paste, cumin powder, garam masala powder, and one teaspoon of lemon juice should be combined in a bowl. The paneer pieces will now be deep-fried after being battered. Garlic is diced and cumin seeds are heated in oil on a pan. Add the chopped onions and continue to cook until the onions begin to change colour. It can then be cooked with ketchup, salt, and curry leaves until the sauce thickens. Yoghurt and 2 tablespoons of water should now be combined, added to the mixture, and cooked for 2-3 minutes. Once the gravy starts to dry up, stir in the fried paneer. Lemon juice can be added as a garnish; enjoy.

paneer 65/

Samosas are one snack that, in theory, shouldn't be altered. Aloo should be left alone, but since we're talking about chicken keema, we assume that all meat eaters will concur that this experiment is worthwhile trying. Mix the yoghurt, ginger-garlic paste, red chilli powder, turmeric powder, salt, coriander powder, and mint leaves with the minced chicken in a bowl. Set the mixture aside for 15 to 20 minutes. Onions should be sauteed till golden brown in 4 teaspoons of oil. Cook well after adding the marinated keema and garam masala powder. Let the keema cool once it has been prepared. Now combine all-purpose flour, 1 teaspoon of oil, and salt in a separate basin. Make a soft dough by adding water and kneading. Make tiny balls out of the dough. Take a ball of dough, roll it into a thin circle, and then split it in half. Now take one half, roll it into a cone shape, stuff it with keema, and seal the opening. With the remaining dough and mixture, repeat the process. They will now be deep-fried in hot oil until crispy and golden brown.