Stick and savour

This monsoon, grab a couple of these on-a-stick nibbles and pair them up with a hot cup of tea for some blissful, delectable me-time

Orange pop rock

Ingredients

Fresh orange, 90 gm Orange juice, 150 ml Triple sec syrup, 10 ml

Method Pour half of the ingredients into a cocktail shaker and mix well. Pour into a ball, put a wooden stick (5.5 inch) on top and freeze. Take out the frozen ball and put into a serving glass. Pour the remaining ingredients into a cocktail shaker and shake with ice. Pour over the frozen ball, garnish with an orange peel and serve immediately.

Recipe courtesy Mamagoto

Khatta meetha kebab Ingredients Vegetarian mayonnaise, 3 tbsp Tamarind pulp, 2 tsp Tandoori mayonnaise, 1 tbsp Red chilli powder, 1 tsp Ginger-garlic paste, 1 tsp Lemon juice, 1 tsp Garam masala powder, 1 tsp Salt to taste Roasted gram flour, 1 tbsp Red, yellow and green bell peppers, de-seeded and cubed, 1/4 each Onion, cubed, 1 medium Boneless chicken, diced, 150 gm

Method In a bowl, add the vegetarian mayonnaise, tamarind pulp, tandoori mayonnaise, red chilli powder, ginger-garlic paste, lemon juice, garam masala powder, salt and gram flour. Mix well until a smooth mixture is formed. Add the bell peppers, onion and chicken and mix well. Place chicken and vegetables alternatively on skewers and keep in the refrigerator for 30 minutes. Preheat an oven to 220 degrees C. Place the skewers in the oven and cook for 10-12 minutes. Remove from the oven and serve hot.

Recipe courtesy chef Ranveer Brar, Dr. Oetker FunFoods Creative Kitchen

Chicken shish touk Ingredients Boneless chicken, cut into3-inch cubes, 750 gm Lemons, juiced and zested, 2 Garlic, crushed to a coarse paste, 15 cloves Yogurt, 1/3 cup Olive oil, 3 tbsp White pepper powder, 1 1/2 tsp Red chilli powder, 1 heaped tsp Parsley, finely chopped, 1/4 tsp Tahini sauce, 1/2 tsp Salt to taste Bamboo skewers, soaked in water, 15-20

Method In a large mixing bowl, combine the chicken with all the other ingredients except the tahini sauce. Rub the marinade well into the chicken, cover and refrigerate for 4 hours. Drain the bamboo skewers and thread 4 to 5 pieces of marinated chicken on each skewer. Heat a well greased grill pan over medium heat and place the skewers on it. Grill the chicken basting the skewers with the marinade for 3 to 4 minutes, and turn at regular intervals to ensure even cooking. Serve hot with the tahini sauce

Recipe courtesy chef Ashish Singh, Café Delhi Heights

Ganderi kebab Ingredients Chicken mince, 200 gm Onions, chopped, 50 gm Yellow chilli powder, 10 gm Turmeric powder, 5 gm Red chilli powder, 5 gm Cumin powder, 5 gm Coriander powder, 5 gm Ginger-garlic paste, 5 gm Rose petals, dried and powdered, 20 gm Cloves, 3 Coriander root, chopped, 20 gm Mint leaves, chopped, 20 gm Egg, beaten, 1 Bread crumbs, 40 gm Sugar cane sticks, 3

Method Take the chicken mince in a large bowl and add chopped coriander, mint and onions. Mix thoroughly. Add the two chilli powders, coriander powder, cumin powder, dried rose petal powder and clove powder, and mix well. Add salt and ginger-garlic paste and knead the mixture with your hands for a few minutes. Cut the sugarcane sticks into 6-inch long skewers. Stick the chicken mixture over half of each sugarcane stick and shape well with your palm and fingers. Dip the meat end of each sugarcane stick in the beaten egg, pat with the bread crumbs and fry on a grill. Serve hot.

Recipe courtesy: chef Rajesh Singh, Varq, The Taj Mahal Hotel