New Delhi: Weekends are all about unwinding, celebrating, and spending quality time with friends and family, and what better way to bring everyone together than with delicious party snacks? Whether you are planning a casual get-together, a movie night, or a fun-filled house party, food always becomes the centrepiece of any gathering. While drinks set the tone, it’s the snacks that keep the conversations flowing and the energy high. From light nibbles that guests can enjoy while mingling to indulgent cheesy treats that satisfy every craving, the right mix of snacks can transform an ordinary evening into a memorable feast.
The beauty of weekend party snacks lies in their variety and convenience. You don’t need to spend hours in the kitchen to impress your guests; simple, quick-to-make recipes can look elegant and taste incredible. Crispy bites like nachos, spring rolls, or kebabs bring a satisfying crunch, while creamy and cheesy options such as stuffed paneer, sliders, or cheese balls add richness to the menu. Pair them with dips, chutneys, or sauces, and you instantly elevate the experience without much effort.
Watermelon Feta Bruschetta
A refreshing twist on the classic bruschetta, this recipe combines juicy watermelon, fresh basil, and creamy feta for a perfect summer appetiser shares chef at the Salt Cafe.
Ingredients
- 1 small baguette, sliced into ½-inch rounds
- 2 cups seedless watermelon, diced small
- ¼ cup fresh basil, chopped
- ¼ cup feta cheese, crumbled (or goat cheese for a creamier version)
- 1–2 tablespoons balsamic glaze
- 1 tablespoon olive oil (optional, for brushing bread)
- Salt and pepper, to taste
Method to prepare:
- Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, lightly brush with olive oil, and toast for 5–7 minutes until golden and crisp.
- In a medium bowl, combine diced watermelon, chopped basil, and a pinch of salt and pepper. Stir gently so the watermelon stays juicy but not mushy.
- Spoon the watermelon mixture onto each toasted baguette slice. Top with crumbled feta cheese.
- Drizzle balsamic glaze over each bruschetta for a tangy-sweet contrast.
- Enjoy fresh bread to keep the bread crisp and the toppings vibrant.
Chenna Malai Kebab
A soft, melt-in-the-mouth kebab recipe from Chefs at Anardana. It made with chenna, khoya, and spices, finished with a crispy golden coating. Perfect as an appetiser or snack.
Ingredients
- Chenna – 180 g
- Khoya – 20 g
- Amul Cheese (grated) – 20 g
- Hung Curd – 20 g
- Milk Powder – 20 g
- Green Cardamom – 1 g (powdered)
- Green Chilli (chopped) – 2 g
- Fresh Ginger (chopped) – 2 g
- Green Coriander (chopped) – 2 g
- Icing Sugar – 5 g
- Salt – 3 g
- Refined Oil – 50 ml (for frying)
- Panko Breadcrumbs – 100 g
- Eggless Mayonnaise – 10 g (for garnish)
- Mustard Microgreens – 3 g (for garnish)
- Chaat Masala – 3 g (for garnish)
Method to prepare:
- In a mixing bowl, combine chenna, hung curd, khoya, milk powder, and grated Amul cheese.
- Mix in chopped green chilli, coriander, ginger, cardamom powder, icing sugar, and salt. Blend well until smooth and uniform.
- Divide the mixture and shape into small round kebabs. Coat evenly with panko breadcrumbs.
- Heat refined oil in a pan and deep fry the kebabs until golden brown and crisp on the outside. Drain on absorbent paper.
- Place the kebabs on a serving plate. Garnish with a drizzle of eggless mayonnaise, sprinkle of chaat masala, and mustard microgreens.
- Serve immediately for the best taste and texture.
Stuffed Paneer Tikka
A rich and flavourful paneer delicacy from chefs at The Salt Cafe, stuffed with spiced cheese and coriander, marinated in a creamy blend, and grilled to perfection.
Ingredients
For Paneer and Marinade
- Paneer – 400 g, cubed (slit in the centre for stuffing)
- Hung curd – 150 g
- Grated cheese – 50 g
- Fresh cream – 2 tbsp
- Cashew paste – 2 tbsp
- Ginger-garlic paste – 1 tbsp
- Green chilli paste – 1 tsp
- White pepper – ½ tsp
- Garam masala – ½ tsp
- Roasted cumin powder – ½ tsp
- Kasuri methi – ½ tsp, crushed
- Lemon juice – 1 tsp
- Salt – to taste
- Butter or ghee – 2 tbsp (for basting)
For Stuffing
- Grated processed cheese – 50 g
- Fresh coriander – 1 tbsp, chopped
- Green chilli – ½ tsp (optional)
- Chaat masala – a pinch
For Garnish
- Pickled onions
- Fresh mint leaves
- Microgreens
- Lemon wedges
- Beetroot reduction or pomegranate glaze
Method to prepare:
- In a small bowl, mix grated cheese, chopped coriander, green chilli (if using), and a pinch of chaat masala.
- Slit the paneer cubes and carefully fill them with the stuffing.
- In another bowl, whisk hung curd until smooth.
- Add grated cheese, cream, cashew paste, ginger-garlic paste, green chilli paste, white pepper, garam masala, roasted cumin, kasuri methi, lemon juice, and salt. Mix well to form a thick, creamy marinade.
- Coat the stuffed paneer cubes (you may also add onion and capsicum pieces if desired) in the prepared marinade.
- Cover and refrigerate for 1–4 hours to allow flavours to absorb.
- Preheat grill or tandoor to medium-high heat.
- Thread the marinated paneer onto skewers. Grill for 8–10 minutes, basting occasionally with melted butter or ghee, and turning once until golden and slightly charred.
- Arrange the hot paneer tikka on a serving platter.
- Garnish with pickled onions, mint leaves, microgreens, lemon wedges, and a drizzle of beetroot reduction or pomegranate glaze.
So, the next time you plan your weekend party, think beyond the regular chips and popcorn. Create a spread that mixes crispy, cheesy, and flavorful bites to keep everyone coming back for more. After all, good food not only satisfies the taste buds but also sets the perfect mood for laughter, joy, and endless memories.