Paneer Kalamirch Masala

Party menu recipe posted by Latha Mahadevan

Ingredients:

Onions - 2 big

Green chillies - 2 (u can also incrrease if u want more spicy)

Cashewnut - 10 grams

Curd 1/2 cup

Fresh cream - 1 cup or milk

Paneer - 1/4 cup

Turmeric Powder - 1 tspn

Garam Masala - 1 tspn

Pepper powder - 1 tspn

Red chilli powder - 1/2 tsp

Ginger garlic paste - 2 tblspn

Coriander powder - 2 tspn

Method: 

Fry Onions, green chillies, ginger and garlic. Grind them to a paste. Add 4 tspn of oil and 2 tspn of ghee in a tawa and add cumin seeds, bay leaves, cardmom, cinnamon and lavang. Then add the paste. Add turmeric powder, pepper powder, red chilli powder and coriander powder. grind cashew nut also into a paste. add cashew paste also. add curd. add salt. wait till the oil separates. Add little water and add paneer. Add kasuri Methi and garam masala. Add fresh cream. decorate it with mint leaves on top.

Party Menu - 1 by Shripriya

Welcome Drink : Orange punch for adults

                         Fresh fruit juice for kids

Soups: Mixed vegetable soup and lemon-ginger soup. 

Starters: Bread and mixed vegetable bonda, Katta and Khaman dhokla mixed. Side dishes for starters: Green chutney, Tomato sauce.

Main course:

Naan

Kaju-badam-peanut paneer masala

Bagara Baingan

Tomato pulav

Capsicum-mushroom vangibath.

Carrot-Cucumber Raita

Bagalabath garnished with small grapes and pomegrantes.

Chips and pickles on the side. 

Kids special: Twisted pasta and tomato sauce topped with cheese.

                  Our very own mini idlis and sambhar - All the kids including non-Indian kids love this.

Desert: Khova jamoon, Creamy-yummy pineapple desert.

Party menu idea - 1 by Uma Sridharan

Welcome Drink

For Children Orange Juice

For adults Fruit punch

Soups

For Children Creamy Tomato Soup

For adults Veg.clear soup

Starters

Veg.rolls, paneer tikka, veg.kababs, dholka and samosas

Main Menu

 Veg.Parantha, Malai Koftha, masal dosai, chutney, sambhar, Bisibele Huli Anna, Baby potato Fry, Onion Raitha, Russian Salad, Brinji, Gobi Manchurian dry, Semiya Bahalabath, chips, pappad, ginger pickle and avakkai

for children

Veg.noodles, fingerchips, bhelpuri, poori, potato masala, curd rice and chips.

Dessert

Fried ice cream, Fruit salad, gulab jamoon, carrot halwa.

2 types of ice creams - vanilla and butter scotch - separate or with Fruit salad, gulab jamoon, carrot halwa.

Sweet paan for children

Regular paan for adults

Pineapple Creamy Yummy Dessert by Shripriya

Dessert Recipe by Shripriya Ramakrishnan for Party Menu -1

Pineapple is the favorite fruit for many. We get crushed pineapples in cans here. Take a large bowl, put one can (one can will be about one and a half cups) of crushed pineapple, mix one small tin of condensed milk, and 2-3 cups of cool whip or whipped cream. Mix them well, taste it, if it is too sweet for you then add some more crushed pineapple and cream. Decorate this with cut strawberries and blueberries. Refrigirate and cool it well before serving. This is a easy-to-make, awesome, creamy and yummy desert. We get condensed milk and cool whip in fat-free here so I always use that.

Orange Punch - Welcome Drink by Shripriya

Party Menu Contest Entry 1 Welcome drink recipe by Shripriya Ramakrishnan

I chose Punch because I have seen people loving and having second and third cups of this punch in big parties. When I came to US, the very first New Year Party I attended, this punch was served. I loved it. Immediately got the recipe from the host. :)

1 can frozen orange juice concentrate. (we get it here in the US. I dont know if it is available in other countries. If not, please buy the orange juice concentrate, I am sure it will be available in the grocery stores like Nilgiris, food

world, etc.,

Fruit Punch by Uma Sridharan

Party menu recipe by Uma Sridharan

Ingredients:

Pineapple Juice 1 ltr

Orange Juice 1 ltr

Grape Juice 1 Ltr

Ginger 250 gms

Lime juice 250 ml

Sugar 1 kg

 

Method

Scrap ginger and grind it in mixie. Extract the juice.

Mix all other ingredients. Keep it refrigerated. While serving mix it with soda and serve. Instead of lime juice limca can be used.

Recipe for Kadhamba Vadai with vegetables

Ingredients:
Thuvar Dal/Toor Dal - 1 cup
Bengal Gram Dal - 1/2 cup
Urad Dal - 1/4 cup
Raw Rice - 1/4 cup
Green Chillies - 4 nos
Red Chillies - 8 nos
Hing - 1 tsp
Salt to taste
Cashew nuts - 12 nos
Grated coconut - 1/2 cup
Curry leaves - few
Coriander leaves - few
Grated Carrot - 1/2 cup
Finely chopped cabbage - 1/4 cup
Green Peas (Boiled) - 1/2 cup


Method:
Wash and soak the dals and rice for about 4 hours. Better soak Thoor dal and Bengal gram dal together, rice separately and urad dal separately. Drain well.


Grind urad dal first a bit coarsely without adding much of water. Grind other two dals along with red chillies, green chillies, salt, 1/2 of the curry leaves, coriander leaves and hing sprinkling just 2 tbsp of water. Before removing from the mixer add the coarsely ground urad dal and give a spin so that all the dals mix well nicely. Slice the cashewnuts thinly and mix it with the dal. Add the grated coconut and mix that too well. Cut the remaining curry leaves into half and add it to the ground mixture.


Slightly boil the carrot and cabbage or better steam or microwave it to make them soft. Add it to the ground dal mixture along with the peas. 


Mix well with hand again and pat them to make small vadais. You can also make them as balls and serve it as bondos. Fry them till they are golden brown. 


 Serve hot with tomato sauce, tomato ketchup or coconut chutney.

Recipe to make Kadhamba vadai

An easy to make tiffin item. Which also makes a different starter dish for parties. Kids will love it.
Ingredients:
Thuvar Dal/Toor Dal - 1 cup
Bengal Gram Dal - 1/2 cup
Urad Dal - 1/4 cup
Raw Rice - 1/4 cup
Green Chillies - 4 nos
Red Chillies - 8 nos
Hing - 1 tsp
Salt to taste
Cashew nuts - 12 nos
Grated coconut - 1/2 cup
Curry leaves - few
Coriander leaves - few

Method:
Wash and soak the dals and rice for about 4 hours. Better soak Thoor dal and Bengal gram dal together, rice separately and urad dal separately. Drain well.

Grind urad dal first a bit coarsely without adding much of water. Grind other two dals along with red chillies, green chillies, salt, 1/2 of the curry leaves, coriander leaves and hing sprinkling just 2 tbsp of water. Before removing from the mixer add the coarsely ground urad dal and give a spin so that all the dals mix well nicely. Slice the cashewnuts thinly and mix it with the dal. Add the grated coconut and mix that too well. Cut the remaining curry leaves into half and add it to the ground mixture.

Mix well with hand again and pat them to make small vadais. You can also make them as balls and serve it as bondos. Fry them till they are golden brown.

 Serve hot with tomato sauce, tomato ketchup or coconut chutney.

Green Peas Soup

A healthy and filling soup for early evening dinner.

Ingredients:
Peas - 1 1/2 cups
Milk or milk powder - 1/2 cup
Corn flour - 1 tsp
Butter unsalted 2 tsp
White stock - 2 cups
Salt to taste
Pepper powder - 1/2 tsp
Cream for topping

Method:
Beat the butter and corn flour to a fine paste. Pressure cook the peas. Grind the peas and milk or milk powder to a fine paste. Add it to the white stock. Heat a pan add the ingedients and bring it to a boil in a slow flame till the soup becomes thick. Remove from flame. Add salt and pepper. Serve with fresh cream.

Masala Bhindi fingers - an easy to make party dish

Ingredients:
Lady's finger - 1/2 kg
Besan flour - 1/4 cup
Dhaniya powder (Coriander powder) - 1 tsp
Garam Masala Powder - 1/2 tsp
Salt to taste
Red Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil for frying

Method:
Wash and dry the lady's finger thoroughly. Remove the ends and cut them into four lengthwise. Spread the cut pieces in a tray. Make a mixture of besan flour, red chilly powder, garam masala powder, coriander powder, turmeric powder and salt. Mix well and ensure no lumps are formed. Sprinkle this mixture on to the cut lady's finger slices. Ensure all the pieces are evenly coated with the mixture.

Heat oil in a pan, when hot add few pieces at a time. Fry them till they become golden brown. Remove and serve it with tea or coffee.

Aloo tikki with fillings.

Baby corn and potato makes a great combination. Making tikkis out of it in a combination or making cutlets out of it along with a few other vegetables will be a best choice to make the kids eat a lot of vegetables.

Ingredients:
Potatoes - 4 nos
Sweet corn - 1/2 cup
Green Peas - 1/4 cup
Red Chilly powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Chat masala powder - 1/2 tsp
Amchur Powder - 1 tsp
Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup
Salt to taste
Corn flour - 1/4 cup
Bread Crumbs - 1 cup
Lemon Juice - 1/2 tsp
Oil for frying

Method:
Boil and grate potatoes. Boil corn and green peas separately (if dry green peas is used, it should be soaked over night and then boiled).

In a large mixing bowl, add the grated potato, salt, turmeric powder, amchur powder, red chilly powder, chat masala, garam masala, coriander leaves, mint leaves and mixed well. (Alternatively you can grind coriander leaves and mint leaves along with the other masala powders and salt and mix it with the grated potato). Mix all well to make a thick dough. (Add little corn flour, if the mixture is little watery)

In another bowl add peas, corn, salt, 1/4 tsp garam masala, salt and lemon juice. Mix well and let it set.

In a shallow bowl add corn flour, salt and little water to make a batter. Should flow freely when it is poured from above using a spoon.

Divide the potato mixture into large lemon sized balls. Flatten them, and add about a spoon of peas corn mixture. Fold and cover with potato and make them into a cylinder. (It can remain as cylinder or can be flattenned out a bit). Let it set for a few mins.

Spread the bread crumbs in a plate. Roll the tikkis in the batter and again in bread crumbs.

Heat oil in a shallow pan. Fry the tikkis one by one till they are golden brown.

Serve hot with mint chutney and tomato ketchup.

Vegetable Kebab

Ingredients:
Potatoes - 2 nos.
Cauliflower florets - 1 cup
Cabbage - 1 cup
Green chilly - 2 nos
Coriander leaves - 1/4 cup
Paneer - 1 cup (100 gms)
Ajinomotto powder - 1/4 tsp
All purpose flour - 1 cup
Red Chilly powder - 1/2 tbsp
Coriander powder - 1/2 tbsp
Cumin seeds powder - 1/2 tbsp
Ghee - 1 tbsp
Oil for frying
Salt to taste

Method:
Boil peel and grate or mash potoatoes. Cut cauliflower to small florets. Chop cabbage to very fine pieces. Chop green chillies and coriander leaves very finely. Grate paneer.

Mix ajinomotto to the cauliflower florets and cabbage pieces. Heat 1 tbsp of oil in a pan and fry both of the separately. Remove from flame mix well. Mix grated paneer and potato together (care shoud be taken not to mash them).  Heat another 1 tbsp oil and add the fried cauliflower, cabbage and then the mixed potato and paneer. Add green chilly, coriander powder, cumin powder and 1/2 tsp salt and mix well, till all the ingredients blends together and the water dries up if any. Remove from flame and let it cool.

Make small balls of the mixture once cold.

Mix all purpose flour, 1/2 tsp salt, red chilly powder and 1 cup water. Heat oil in a pan. Make desired shapes out of the vegetable balls (square, diamond or heart shaped). Dip them in the batter and deep fry till they are golden brown in colour.

Serve hot with tomato sauce.

Masala Vada - 2

This is another method to make Masala Vada using ingredients used for Aama Vadai.

Ingredients:
Thuvar Dal - 2 cups
Bengal Gram Dal - 1 cup
Rice - 2 tbsp
Fennel Seeds - 2 tbsp
Asafodeita - 1/2 tsp
Red Chillies - 6 nos
Curry leaves - 1/2 cup
Salt to taste
Onion - 2 nos
Oil for frying

Method:
Wash and soak the dals  and rice together for about 1/2 an hour. Grind them coarsely along with salt, asafodeita, curry leaves and red chillies.

Chop onions finely. Crush the fennel seeds. Mix onions and fennel seeds to the ground dal. Make vadas out of the dough and fry it in hot oil. Fry untill golden brrown.

Paneer Fingers in Rice batter

Ingredients:
Paneer - 200 gms
Besan Flour - 1 cup
Cooked Rice - 1 cup
Khus Khus paste - 1 tsp
Sesame - 1 tsp
Spring onions - 1
Ginger garlic paste - 1 tsp
Red Chilly Powder - 1 tsp
Chilly paste - 1 tsp
Turmeric Powder - 1/4 tsp
Buttermilk - 1 tsp (optional)
Coriander leaves - 2 tbsp
Salt to taste
oil - for frying.

Method:
Mash rice well and mix it with besan flour, buttermilk to form a thick batter. Set it aside for about 4 hours. Mix turmeric powder, chilly garlic paste, green chilly paste, red chilly powder, Khus Khus paste, Sesame seeds, finely chopped spring onions and salt.

Cut the paneer into one inch long finger sized strips. Coat the strips with the batter and fry in oil till they are golden brown in colour.

Makes a great snack for the brothers on Raksha Bandhan day.

Vegetable Balls

Ingredients

1. Cabbage – one cup
2. Peas – ¼ cup
3. Carrot – ¼ cup
4. Potatoes - 2
5. Corn Flour – 4 tbsp
6. Rice Flour - 1 tsp
7. Chilli powder – 1 ½ tsp
8. Salt to taste
9. Oil for Frying

Method

1. Chop the vegetables finely
2. Cook the potato and mash it
3. Cook the other vegetables in microwave for 10 minutes or cook all the vegetables in pressure cooker.
4. Drain the water from the cooked vegetables completely.
5. Squeeze them with hand to remove excess water
6. Add salt, chilli powder and corn flour and mix them thoroughly.
7.The mixture should be thick like pakoda batter.
8. Make small balls and fry them till they are golden brown

Tastes good with mint chutney or tomato sauce.
Ginger garlic paste and fennel seeds can be added if available.

Spicy Hot Apple Cider

Ingredients:
Apple Juice - 8 cups
Cinnamon powder - 2 tspns
Nutmeg powder - 2 pinches
Cloves - 4 nos
1 Orange
Cinnamon sticks - 2 nos
Whipped cream - 1/2 cup

Method:
In a sauce pan heat the apple juice, cinnamon powder, nutmeg powder, cloves and orange slices. Cook in medium flame till the mixture is hot, stirring occasionally. Remove from flame and transfer it to another vessel while still hot. Garnish it with cinnamon sticks and whipped cream.

Great appitizer drink.

Easy Veg Paneer Cutlet

Ingredients:
Potato - 2 nos
Carrot - 1 no.
Onion -  1 no.
Peas - 1/4 cup
Paneer - 100 gms
Corn flour - 2 tbsp
Ginger Garlic Paste - 1 tsp
Red Chilly powder - 1 tsp
Pepper powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala powder - 1 tsp
Salt to taste
Roasted Rawa - 1/4 cup
Oil for shallow frying

Method:
Pressure cook potatoes. Mash well. Heat oil in a pan and add ginger garlic paste and finely chopped onion. When the onion turns glassy, add the grated carrot, peas. Add red  chilly powder, pepper powder, coriander powder, garam masala powder and salt and mix well. Remove from flame add the grated paneer.  Make a watery batter of the corn flour .Make the potato mixture into small balls and flatten it. Coat both the sides in the corn flour batter and roasted rawa.

Heat oil in a shallow pan and shallow fry the cutlets. Turn it both the sides till they become golden brown in colour. (Care should be taken not to over brown it). Serve it hot with tomato ketchup and green chutney

Yummy Goldy Shake

Ingredients:
Orange Juice - 1 cup
Pineapple Juice - 1 cup
Milk - 2 cups
Fresh cream - 1 cup
Sugar 1/2 cup
Ice cubes - 12 nos
Pineapple - 3 rings
Orange - 1/2

Method:
Chop the pineapple into small pieces. Deseed the oranges and cut each segment into 4 portions.

Mix orange juice and pine apple juice. Add sugar to it and blend it well. Add milk to it and blend again.

In a tall glass add 2 ice cubes and fill it with the mixture. Add a few pineapple pieces and 1 portion of orange piece on top and add 2 tbsp of fresh cream to it. Serve chilled.

Makes a great dish for party.

How to make French Fries at home

Ingredients:
Potato - 6 big nos
Salt to taste
Oil for frying

Method:
Choose firm potatoes. Wash and clean the potatoes and cut them into thin finger like strips of about 1/2 inch length. Wash the potatoes more than twice to remove the excess starch in it. Soak the potato slices in ice cold water for about an hour. Drain well and rub with kitchen towels to remove the excess water.

Image of frying basket round

Heat oil and when hot place a frying basket preferably round in shape inside the pan and add a layer of the potato strips. Mix 4 tbsp of salt in 1/2 cup of water and mix well till all the salt dissolves. Add 1 tbsp of salt water to the basket and mix it well so that all the potato strips are evenly coated. Fry the potato strips in the basket until they are golden brown.

The same procedure is to be repeated to all the batches. Remove the excess oil by placing the fried strips in kitchen towels.

Serve with tomato ketchup or spicy cheese dip.

7 Up Punch - An appetizer

Ingredients:
Cinnamon Powder - 2 tsp
Sugar - 1/2 cup
Orange Juice - 3 cups
Lemon Juice - 1/2 cup
Pineapple Juice - 1 cup
Water - 2 cups
7 up - 2 litres

Method:
In a hard bottom pan add water, sugar and cinnamon powder and boil for about 5 mins or till the sugar dissolves. Transfer it to a large vessel and add orange juice, lemon juice and pine apple juice. Refrigerate it. Just before serving add 7 up or to 1/2 cup of the mixture add 1/2 cup of 7 up.

Decorate the rim of the glass with a lemon rind.