6 delicious mini bites to make your party the talk of the town

Smoky Mushrooms
Makes: 12-14
Prep time: 15 mins
Cook time: 15 mins
Ingredients
12-14 medium-sized mushrooms
½ red bell pepper, finely chopped
½ yellow bell pepper, finely chopped
½ orange bell pepper, finely chopped
½ cup chedder cheese
½ cup mozzarella cheese
1 tsp oregano
1 tsp sundried tomato powder
1 tbsp parsley, finely chopped
1 tbsp smoky barbeque sauce
Salt to taste
Method
Wipe all the mushrooms with a damp cloth. Gently twist off or cut off the stems.
Mix all the chopped peppers with salt, sundried tomato powder, parsley,
chedder cheese, barbeque sauce and oregano to create the filling. Use a teaspoon to fill each mushroom with the mixture. 
Cover it with mozzarella cheese. Heat the oven at 200 degree centigrade and bake filled mushrooms for 8-10 minutes. Serve hot with cream cheese and sour cream sauce.

Cheese Balls
Makes: 10-12 balls
Prep time: 4 hours
Cook time: 30 minutes
Ingredients
1 boiled and mashed potato
½ cup sago pearls, soaked (for 4 hours)
½ cup cheddar cheese, grated
2 tbsp cashews, coarsely powdered
1 green chilli, finely chopped
2 tbsp parsley, finely chopped
½ cup instant mashed potato flakes
Salt to taste
Oil for frying
½ cup Greek yoghurt (to serve and garnish)
Seaweed caviar for garnish, (optional)
Method
Mix the mashed potatoes with sago pearls, salt and cashew nuts. Add the chilli, and parsley. Keep this dough in the fridge for 20 minutes to chill. Take out the dough, add grated cheese and half of the mashed potato flakes. Grease your palm and use it to make small balls out of the mixture.
Heat the oil in the frying pan. Roll out the balls in the mashed potato powder and shallow fry. Garnish with Greek cheese, and caviar. Serve hot.

Dal Bukhara Fondue
Serves: 3-4
Prep time: Overnight soaking
Cook time: 1 hour
Ingredients
¾ cup whole black lentils (urad dal)
¼ cup kidney beans
1 tsp cumin seeds
Pinch of nutmeg powder
3 tbsp butter (or 1-2 tsp of vegetable oil for lower calories)
1-2 tsp green chillies, thinly sliced
1 tsp ginger paste
1 tsp cumin-coriander powder
1-2 mace
2-3 cloves
2 cinnamon sticks
1 bay leaf
1/2 tsp turmeric powder
½ cup tomato purée
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp cardamom powder
1 cup cream
Salt to taste
Method
Soak the lentils and kidney beans overnight.
Rinse them well in cold water and then cook them in a pressure cooker with nutmeg powder for 3-4 whistles (or after one whistle, cook on simmer for about 15 minutes)
Open the lid and mash the dal properly with the bottom of ladle or a hand blender to make it smooth.
Heat the butter in a heavy bottom saucepan. Add cloves, cinnamon, cumin seeds, turmeric, cumin-coriander powder, bay leaf, ginger paste, chillies and mace. Sauté, add the tomato purée. Cover it with lid and cook for two minutes.
Add the lentil mixture and water to adjust thickness. Cook the dal for about 20 to 30 minutes on slow heat. Stir occasionally to avoid the lentils from sticking to
the bottom.
Add the fenugreek leaves along with cardamom powder, stir and transfer in a fondue pot, add cream and mix gently. Serve hot with French bread slices or crispy flatbread.

Protein Canapes
Makes: 10 pieces
Prep time: 30 mins
Cook time: 5 minutes
Ingredients
10 slices protein canapé bread
2 medium-sized cucumbers
7-8 cherry tomatoes
½ cup boiled beetroot, cubed
4 green cardamoms
2 star anise
½ cup cream cheese
2 tbsp Greek yoghurt
Salt to taste
Method
Wash and slice all the cucumbers length wise. Boil the beetroot with 2 star anise and 4 green cardamoms.
Cut each slice of the canape bread in half. Mix the cream cheese with Greek yoghurt and add salt. Spread this mixture onto each slice. Wrap each slice of bread with one cucumber slice and keep aside. Cut cherry tomatoes in half and place upon the sandwich. Skewer one cube of the boiled beetroot onto the canape using a toothpick.
Serve cold.

Vegan Sushi
Makes: 12-16
Prep time: 30 mins
Cook time: 30 mins
Ingredients
1 ½ cups sushi rice
2 ½ cups water
2 tbsp rice vinegar
2 tbsp raw sugar
Salt to taste
½ cup baby spinach
1 cucumber, thinly sliced
1 avocado
1 carrot, cut into match sticks
Sesame seeds, toasted
Soya sauce for serving
Method
Thoroughly rinse the rice until the water runs clear and cook it according to steamer instructions. Let it cool and then transfer to a bowl.
Mix the vinegar, sugar and salt until dissolved and pour into the rice. Gently mix the rice to incorporate the seasoning
Cut all the vegetables into thin stripes.
Cover the sushi mat with cling film and sprinkle water on it.
Apply rice about ½ cm thick and arrange the baby spinach leaves on top.
Layer veggies on the sides and gently roll. Use a mat to hold the shape of the roll. Slice with a wet knife. Sprinkle the toasted sesame seeds and serve with soy sauce.

Beetroot Tart with Seaweed Caviar
Makes: 12
Prep time: 30 mins
Cook time: 20 mins
Ingredients:
12 tart shells
1 beetroot, peeled and cubed
¼ cup cream cheese
¼ cup sour cream
2 tbsp mascarpone cheese
1 star anise
Pinch of sea salt
1 stick cardamom
2 green cardamoms
2 figs, thinly sliced
Few basil leaves for garnishing
2 tbsp seaweed caviar
Method
Boil the beetroot with the star anise, cinnamon and cardamom until soft.
Beat the mascarpone cheese with sour cream and keep in fridge to chill.
Blend the beetroot in a smoothie maker with cream cheese and salt.
Prepare two piping bags with a star nozzle - one for the beetroot mix and another for the mascarpone cheese filling. Pipe each tart with both the fillings. Garnish with fig slices and basil leaves. Serve immediately.