Showing posts with the label Party Dishes

Onion Soup - OPOS method

A soup that requires easily and readily available ingredients. Can be made easily for unexpected guests. And that too when it is done in OPOS, it is made easily and the taste is definitely immense.  Ingredients: Onions - 4 nos Butter - 1 tbsp White sauce  - 2 Cups Salt and pepper to taste Method: Cut the onions into thin rings. (Better grate it using potato grater or slicer) In a pressure pan heat butter and add the onion rings. Add white sauce, salt and 1 cup of water. Pressure cook for 3 whistles.  Let it cool remove from flame and add required water.  Serve hot with soup sticks. This also makes a soup for a rainy day. 

Ginger Garlic Potato

Whenever I learn a new dish made of potato kids want me to try it out immediately and it happenned with this Ginger Garlic Potato recipe too. When I was describing the recipe to my kids they said mom please try it out and send it to school tomorrow. (Why to school specifically, I will be sending it in a box alone and they will not have the guilt that they were not able to complete it.) But they had liked it so much they wanted me to do it again. One of the few recipes that the kids loved after tweaking it a bit from the original recipe. I have added the quantity that I have used but you can adjust it as and how you like it. This can be made both with baby potato and also equally cut regular potatoes. This makes a great side dish for rasam rice or vathakuzhambu rice or pulav or chappathi or roti. Ingredients: Baby Potato - 1 Kg Ginger - 1 inch piece Garlic - 8 pods Mint leaves - 1/4 cup Jeera - 1 tsp Salt - 1 1/2 tsp Coriander leaves - 1/2 cup Sambar Powder - 2 tbsp Oi

Ennai Kathirikkai Kara Kuzhambu by Shripriya

Brinjal contest entry by  Shripriya Ramakrishnan Ingredients: 1. Brinjal: Two cups chopped. 2. Sambhar Onion: About 25 3. Garlic - 10 cloves 4. Tomato - 1 big chopped fine 5. Dhania seeds - 1 teaspoon 6. Kadalai paruppu (bengal gram)- 1 teaspoon 7. Milagu(black pepper) - 2 teaspoons 8. Jeeragam(cumin) - 1 teaspoon 9. Red Chillies - 5 10. Coconut shredded: 3-4 tablespoons 11. Turmeric - lemon sized 12. For seasoning: Gingelly oil, turmeric, asafoetida, methi seeds, mustard, toor dhal, curry leaves 13. Salt : as needed.  Method: 1. Fry the items mentioned in no. 5 through 9 in a teaspoon of oil. 2. In a teaspoon of oil, fry about 10-12 sambar onions, Garlic cloves, and tomatoes until they are cooked well. 3. Grind all the fried items in step 1 and 2 into a coarse paste with coconut and some salt. 4. Soak the tamarind and get the tamarind juice of may be 3-4 cups. 5. In a kadai, pour oil and add the items mentioned for seasoning. Once it splutters, add the rest of the sambhar onions a

Cauliflower Manchurian Dry - A starter dish (IndoChinese Style)

After Paneer, Cauliflower is another ingredient that is made as Manchurian an Indo Chinese dish. This also can be made both as dry starter and also as a gravy. When my brother visited us, I wanted to surprise him and his family with something different and unique and for the starter I had made this Cauliflower Manchurian which every one liked and relished. Ingredients: Cauliflower Big - 1 no. Onion - 4 nos Tomato - 1 no. Spring Onions - 3 stems Green Chilly - 2 nos Ginger Garlic Paste - 1 tbsp Soy Sauce - 1 tbsp Tomato Ketchup - 1 tbsp Corn Flour - 2 tbsp Pepper Powder - 1/4 tbsp (optional) Red Chilly Powder - 1 tbsp Coriander Powder - 3/4th tbsp Cumin Powder - 3/4th tbsp Water - 1 cup Oil- 4 tbsp and 1/4 tbsp for shallow frying Salt to Taste Method : Clean and cut cauliflower into florets. Put them in boiling water added with turmeric powder and a bit of salt. Cover with a lid and remove from flame. Drain the water and separate the florets.  Mix cornfl

Upma Kozhukattai- Pidi Kozhukattai by Uma Sridharan

This is also known as Pidi Kozhukattai. Ingredients: Raw rice 1 1/2 cup Toor dhal  1/4 cup Salt to taste  Oil  2 tbs Ghee  2 tbs Mustard  1 tsp  Urid dhal  1 tsp Pepper corn 1/2 tsp Jeera  1/2 tsp Red chillies 3 Asafetida powder- a pinch Preparation Grind rice, toor dhall, pepper, jeera, red chillies to a rava consistency. Heat a heavy bottomed pan, pour oil. Add mustard seeds, urid dhall and curry leaves. Pour 4 cups of water and bring to boil. Add salt and ghee. Now slowly put in the ground rice mixture. Mix well without any lumps till the rice mixture absorbs the water and becomes soft . Remove from heat and keep aside. When it is cool shape them into small cylinders. steam for 15-20 minutes. Serve with coconut chutney Makes a different kind of Party Starter dish

Parangikkai Sweet Vadai by Sripriya

Ingredients: Parangikkai / Ashgourd - 1/4 kg Rawa - 4 tbsp Wheat Flour - 2 cups Maida - 1/8 cup Cardamom - 1/2 tsp Jaggery - 1 1/2 cups Method: Peel the Ashgourd/ Parangikkai. Steam the parangikkai till done in a pressure cooker. After cooling, mash the gourd and mix the jaggery well to it. There should be no lumps of jaggery in it. Add all the flours and also the cardomom powder. Mix well without adding water. (There would be no necessary of adding water to the dough). Add water if needed. The should be like Vadai maavu consistency. You can make small balls and fry it in the oil. Children would like it and  can be served as after school snacks. 

Stuffed Brinjal Fry by Sowpernica

Ingredients: Kathirikkai [small sized] – ¼ kg Besan – 5 teaspoons Special masala powder  – 5 teaspoons Salt – 1 ½ teaspoon Hing – ¼ teaspoon Turmeric powder – ¼ teaspoon Oil – 5 teaspoons Method: Wash brinjals & let them dry completely. Slit them without cutting fully Mix besan, special masala powder, salt, hing & turmeric powder. Add a tablespoon of water & make a paste of the powder mixture. Stuff the masala into the slits Heat oil in a shallow non-stick pan. Arrange the stuffed pieces. Keep closed till golden brown. Turn sides & fry till golden brown.

Potato Capsicum Curry by Uma Sridharan

Ingredients: Potatoes  1 kg Onion  1/2 kg chopped Capsicum  1 chopped, Coriander  1 Tbsp, finely chopped Sambhar Powder 2 tbsp Dhania Powder 1 tbsp Lime/lemon juice 2 tsp (Optional) Mustard seeds,  urid dhall,  curry leaves  for seasoning Salt to taste Preparation  Cook the potatoes. Cut Potatoes in chunks.  Mix the potato chunks with all the powders, salt and lemon juice.  Keep aside. Heat a heavy bottomed pan. Pour 3 tbsp of cooking oil. Add mustard seeds, curry leaves and urid dhall Now add chopped onion and capsicum. Sauté till onion turns transparent. Add potato chunks. Mix well. Sauté till all the ingredients get mixed well. Remove from the heat and sprinkle coriander leaves.

Veg Paratha by Uma Sridharan

Party menu recipe by Uma Sridharan Ingredients: Grated Carrot                                   1 Tbsp Grated Cabbage                               1 Tbsp Wheat flour                                      1 1/2 cup Chopped Coriander leaves               Handful Onion                                              1 Garam Masala Powder                     1/2 tsp Red Chilli powder                            1/2 tsp Salt Method Cut the Onions and grind it in a mixer grinder and prepare a smooth Onion paste. In a mixing bowl, add grated Carrot, grated Cabbage, Coriander leaves, Red Chilli powder, Salt, Onion paste and Wheat flour. Knead well all the ingredients and prepare smooth dough like the Chapathi/Paratha dough. If needed, add a little water while kneading. Keep the dough aside for half an hour. Cover it by a wet cloth. Divide the Paratha dough into small balls of suitable size and roll it out and cook on a tava on medium flame. Spread ghee on the

Strawberry Vannila Float

Ingredients Strawberry Crush - 3 to 5 tbsp Vanilla ice-cream - 2 scoops Lime Juice - 1 tbsp Sugar syrup - 2tbsp Crushed ice - as required Rock salt - 1 pinch Sprite or 7-UP : 200 ml   Method In a tall glass, fill with crushed ice. Pour in the strawberry crush and lime juice along with the sugar syrup. Sprinkle rock salt and top it up with Sprite or 7-up. Finally float the vanilla ice cream and serve chilled.

Semiya Bagalabath - Vermicili Curd Rice

Party Menu recipe posted by Uma Sridharan Ingredients: Semiya      (Vermicelli)          1 cup Curd                                     1 cup Carrot                                   1 grated Raisins                                  2 tbsp Cucumber                             1/2 chopped                                    Mustard seeds                      1 tsp Cashew nuts                         2 tbsp chopped Green chillies                        2 chopped Curry leaves Coriander leaves                    1 handful chopped Ghee                                       2 tbsp Salt Method  Heat oil in a tava and fry the Semiya in a low flame until it turns colour. Boil  4 cups of water Add the Semiya in the boiling water. Let  it  boil till it becomes soft. Drain the water.  Heat ghee in a small pan and add the mustard seeds, green chilles and curry leaves. Then fry the cashews. Now mix the vermicelli with curd, salt, chopped vegetables, rai

Lemon Ginger Soup by Shripriya

Soup recipe posted by Shripriya Ramakrishnan for Party menu - 1 Pressure cook about one cup of toor dhal with little bit if turmeric. Fry 1 table spoon of jeera and 1 table spoon of pepper in a teaspoon of oil, then powder it. Then grind the cooked toor dhal also and add about 2 cups of water. Take 3-4 inch size ginger piece, grate it and put it in this toor dhal gravy. If you want, add 2 green chillies also. Add salt. Add the pepper-jeera powder. Let it boil. The consistency should be we should be able to drink it like a rasam. Once the boiling is done, switch off the stove. Add lemon juice according to taste. This is such a yummy soup, even kids will love.

Veg Clear Soup by Uma Sridharan

Party Menu recipe posted by Uma Sridharan Coarsely chopped cabbage, onion, carrot, spring onion and capsicum – ½ cup each Very easy to make. Boil 2 Ltrs of water. Add enough salt. Now add the vegetables. Simmer it for 5 mts. Serve hot.

Creamy Tomato Soup by Uma Sridharan

Contest Entry recipe posted by Uma Sridharan Ingredients   Ripe Tomato 500 gms Milk 1/2 cup fresh cream 3 tbsp onion 1 chopped   for white sauce   refined flour 2 tbsp Butter 2 tbsp Milk 2 cups   Method   Cut tomatoes intoi  half. In a heavy bottomed vessel, place cut tomatoes and chopped oinons along with 1/2 cup of milk. Bring it to boil. Simmer it. Let it boil till the onions become soft. Blend it in a mixie. Mix the white sauce with the tomato - onion mixture. pour 3 cups of water and heat it. Simmer it for 5 to 7 mts. Remove from the heat. Add pepper and salt according to your taste. Add the fresh cream slowly and mix.Garnish with leeks and finely chopped coriander leaves.   White sauce   Heat the butter in a heavy bottomed vessel. and add the flour.Remove from the heat.  Pour 3 to 4 tbsp milk to it and stir. Mix well. Now add the rest of the milk and stir. Again place the vessel in a low heat and the sauce thickens.


Party menu posted by Uma Sridharan Ingredients Gram flour                            1 cup Juice of a lime Sugar                                     1 tsp Turmeric powder               1/4 tsp Ginger paste                        1/2 tsp Green chilli                           1 crushed Water                                     3/4 cup          Soda bi carb                        3/4 tsp For seasoning Mustard seeds                    1 tsp Chopped coriander leaves          handful Grated coconut                   handful Green chillies                      2 finely chopped Method Mix salt, sugar, lemon juice along with 3/4 cup of water. Mix gram flour, turmeric powder, crushed chilli  and ginger paste. Slowly add the water mixture and prepare a smooth batter. Grease a suitable baking dish to steam Dhokla.   Heat a cooker or steamer with enough water to steam. When the water is hot, mix soda bi card with the batter and pour it into the greased bak

Tomato Pulav by Shripriya

Party menu recipe posted by Shripriya Ramakrishnan Ingredients: Basmati Rice - 1 cup Tomato - 2 chopped fine. Red onion - 1 big chopped fine. Tomato puree - half cup Coconut milk (thick) - half cup Cloves 2 Poppy seeds - 1 teaspoon Ginger - 1 inch piece Garlic - 5 cloves Red chillies - 4 Oil, Curry leaves - few springs, Cumin seeds and bay leaf for seasoning. Salt - as needed. Method: Soak cloves and poppy seeds in warm water for 30-40 minutes. Grind the soaked items and ginger, garlic, and red chillies into a paste. Fry the basmati rice in a tbspn of oil and keep it aside. In a kadai, pour about 2-3 tbspn of oil, then add the items mentioned for seasoning. Once the cumin seeds splutter, add the chopped onion. Then add the ground paste. Fry until raw smell goes. Then add the tomatoes and salt. Once all the water evaporates and it is a fine tomato-onion curry, add the fried basmati rice, mix it and turn off the stove. Transfer into a pressur

Kaju-Badam-Peanut-Paneer Masala

Party Menu recipe posted by Shripriya Ramakrishnan Ingredients: Paneer - 2 cups of cut cubes. Ginger-Garlic-Greenchillies paste - 2 tbspn Tomato puree - 1 cup Garam masala powder - 1 tbspn For seasoning: cumin, cloves 2, cardomom 2, turmeric powder Fresh cream - 2 tbspn Coriander leaves - for garnishing Salt: as needed. Grind into a paste: Roasted peanuts about half cup, Cashews 20 soaked in warm water for about 40 minutes, Almonds about 20 soaked in water and skin removed, poppy seeds about 2 tbspn, 1 big red onion chopped fine. Method: Heat one tbspn of oil in a kadai. Add the items mentioned for seasoning. When the cumin seeds splutter add the ginger-garlic-green chillies paste and fry for about a minute and then add the ground paste and garam masala powder. Fry until the raw smell goes. Add tomato puree. Let it blend with the masala and boil for about a minute. Now add cut paneer pieces, water enough for the gravy, and salt. Paneer gets cooked in about

Paneer Tikka by Uma Sridharan

Party menu recipe posted by Uma Sridharan Ingredients: Large block of Paneer                         1 Onion                                                 1 Capsicum                                           1 Ripe hard Tomato                               1 finely chopped Coriander leaves        handful   To Marinate: Curd                                                    1 cup Ginger - Garlic paste                          1 tbsp jeera powder                                       1 tsp Salt to taste Red chili Powder                                 1 tsp   Method Cut Paneer into 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade and keep aside. Marinate  vegetables and paneer separately. Keep the marinated paneer in fridge for atleast 2 hrs. Heat oil in a kadai and fry marinated paneer till done. Fry vegetables also. Arrange fried vegetables and paneer in a serving plate. Garnish with coriander.

Vegetable Kebab by Uma Sridharan

Ingredients: Potato                          250 gms Paneer                         200 gms  Cauliflower                   grated  1 cup  Capsicum                    1 finely chopped Green chilly                  3 finely chopped   Coriander leaves         chopped handful Maida                          1 cup Red chilly powder       1 tsp  oil for frying Method Boil and mash potato. Grate paneer.  Heat oil in a kadai. Sauté grated cauliflower and capsicum for 2 to 3 mts. Add mashed potato, grated paneer and green chilli. Add enough salt. Remove it from the flame and let it cool. Make small balls of the mixture and keep aside. Make a smooth batter by mixing maida, salt, red chilli powder and  water. Heat enough oil for deep frying in a pan. Dip the balls in the batter and deep fry them until they turn golden brown.   Serve hot        .

Hara Bara Kebab by Latha Mahadevan

Party menu recipe posted by Latha Mahadevan Ingredients: Boiled Potatoes - 3-4 medium sized Boiled green peas - 3/4 cup spinach - 100 gms Chopped green chillies - 1 tblspn Chopped green coriander - 2 tblspn chopped ginger - 1 tblspn Chaat masala - 1 tspn Salt - as per taste Cornflour - 2 tblspn Oil - for deep frying   Method: 1. Peel n grate boiled potatoes 2. Mash boiled green peas 3.Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop. 4. Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding. 5. shape into ball and then press it in between your palms to give it a flat tikki shape. 6. Deep fry the tikkis in hot oil for 3-4 minutes.