Pair your snacks with your favourite teams while watching FIFA World Cup 2022

Team MexicoLoaded nachos with sausage meat football As a culinary ode to football home chef Inderpreet Nagpal of Rummyrsquos Kitchen HerbsnSpices has conjured a sausage football inspired by team Mexico Served on a bed of nachos it pairs well with frozen margaritas she addsIngredientsgtgt 1 medium onion choppedgtgt Bread crumbs gtgt 1 tbsp olive oilgtgt 4 sausages minced gtgt 1 cup crushed tomatoes gtgt 1 cup black beans gtgt 1 tsp Mexican oreganogtgt Tortilla chips gtgt 14 cup cheddar cheese gtgt 1 cup lettuce gtgt Chopped cilantro gtgt Hot sauce gtgt Oil for deep frying gtgt A shred of iceberg lettuceInderpreet NagpalMethodSaute some onions and set it aside When itrsquos at room temperature add it to the minced sausages along with bread crumbs Mix it well Now take some of the mince stuff cheese in that and roll it into a meatball Crush a nacho to make football patterns on the meatball Deepfry the ball in oil Make a salsa of chopped onions tomatoes chillies and cilantro Spread nachos on a deep plate Top with iceberg lettuce chopped tomatoes kidney beans and salsa on the side and the meatball in the centre Drizzle hot sauce Garnish with cilantroTeam QatarKhubz can be paired with madroubaMadrouba Madrouba shares Nagpal refers to beaten rice It is part of the Qatari cuisine and is a spicy and flavourful porridge with lamb rice and a lot of whole spices Although it is a onebowl comfort meal you can also serve madrouba with spiced khubz bread like a crostiniIngredientsgtgt 2 cups white rice gtgt 1 kg mutton gtgt 3 chopped onions gtgt 2 thinly sliced onions gtgt 4 minced garlic cloves gtgt 4 chopped tomatoes gtgt Salt gtgt 2 tbsp oil gtgt 1 tbsp ghee gtgt 12 tsp turmeric gtgt 12 tsp cumin powder gtgt 1 tsp gingergtgt 34 tsp coriander gtgt 14 tsp cardamomgtgt 14 tsp cinnamongtgt 13 tsp black pepper gtgt 13 tsp ground cloves gtgt 5 cups water gtgt 5 cups meat stock gtgt 4 dried limesMethodWash the rice until it is clean Set it aside for 30 minutes Cut each lime in half and remove the seeds Heat ghee in a large pan add garlic tomatoes and cook Stir for two minutes Add dried limes with the mutton turmeric cumin ginger coriander cardamom cinnamon black pepper ground cloves some cayenne and nutmeg stir and mix all the spices Then add eight cups of water and stock and salt and boil them until the mutton is cooked for about 20 minutes Tip in the rice reduce the heat and cook while stirring it frequently to prevent it from sticking to the bottom of the vessel Add some water if necessary Heat oil in another pan over a mediumhigh flame and fry onions till they turn deep golden brown Remove the onions with a spoon and put on a paper towel to drain excess oil When the rice and the meat are cooked mash the mixture with a wooden spoon until it becomes like a porridge Serve topped with the onionsTeam FranceParis crepes Chef Shreyas Kadam junior sous chef at Cafe Noir recommends digging into a plate of savoury crepes while cheering for FranceIngredientsgtgt 50 gm artichoke gtgt 20 gm spinach gtgt 10 gm white sauce gtgt 5 gm honey gtgt 2 gm onion gtgt 2 gm garlic gtgt 100 gm flour gtgt 50 gm milk gtgt 5 gm sugar gtgt 5 gm salt gtgt 2 gm pepper gtgt 50 gm water gtgt 10 gm oilShreyas KadamMethodMix the flour milk sugar salt water and oil to get a runny batter consistency Spread some of the batter on a nonstick pan and cook it for about a minute on both sides Take a toothpick and pull over your crepes Now in a pan add oil saute onion and garlic and add spinach and artichoke Once the artichoke is soft and the spinach is wilted add white sauce Add honey and seasoning Apply oil to a pan and place the crecircpes Spoon the mixture onto the crecircpes and fold them into half Warm the crecircpes and the mixture for about 30 seconds Serve topped with greens