Perfect company to your glass of drink

I have often found myself in a fix thinking about what to serve along with drinks. It happens quite a lot of times when suddenly you have your friends coming over for dinner and it invariably starts with a glass of beer or whisky or any other drink you fancy. And then you scratch your head, scouting your kitchen for anything that can make for a flavourful accompaniment to booze. Needless to say that you may well be bored with the regular peanuts, masala papad and chana, and your palate is now dying for a different flavour. Well, fret no more because we have some enticing recipes for easy and quick dishes which you will love savouring with your glass of drink.     

Masala Wai Wai: I tried this for the first time at a charming Himalayan restaurant in south Delhi and thought it was a brilliant accompaniment to a class of chilled beer, whisky or wine. Unlike Maggi noodles, Wai Wai is already roasted when you buy it from the store. All you have to do is chop some tomatoes, onions and green chillies. Break the cake of noodles into small parts and mix in the chopped veggies. Empty the sachet of oil and masala that you get inside the pack of Wai Wai into the mix and combine well. Season with black pepper and salt and it’s done.

Seasoned Potatoes: Boil some potatoes and peel off the skin. Cut them into dice-sized chunks. Heat some butter in a pan and throw in the potatoes. Stril well so that the chunks are properly coated with butter and sauté for a while until a slight golden colour develops on the crust. Sprinkle a pinch of salt, black pepper and oregano and enjoy.   

Crisped Spinach Leaves: Get your hands on some fresh spinach leaves and run them under cold water to remove all dirt. In a bowl, add two-three teaspoonful of besan (gram flour) and water, and mix well to get rid of lumps. Throw in a pinch of salt, pepper and red chilli powder. Add enough water so that the consistency is a bit runny. Heat oil in a deep bottom skillet. Dip a spinach leaf into the batter and deep fry. Once all the leaves are deep-fried, arrange them on a platter. Spoon a layer of curd and green chutney over them. Top with chopped onions and coriander leaves. Sprinkle some chaat masala and savour.