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. 

Party Menu - 1 by Bhooma Sudhakar

Welcome Drink:

Masala Buttermilk, Watermelon Juice, Orange Juice

Starters:

Hara Bhara Kabab, Crispy Baby Corn, Green Salad, Thayir Vadai, Masala Pappad.

Soup:

Tom Yum Soup, Curry Leaves Soup

Main Dish

Mini Idlys/Dosas, Poori (For Kids), Plain Naan, Butter Naan, Onion/Garlic Kulcha, Bisibelabath, Veg/Peas Pulav, Curd Rice. 

Side Dish

Sambar/Chutney (Coconut, Coriander/Tomato), Vegetable Manchurian, Channa Masala, Dal Makhani, Onion/Cucumber Raitas, Roated pappad. 

Desserts:

Pineapple Kesari, Fruit Salad/ Gulab Jamum with Vannila Ice cream, Rasamalai

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

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.

Party Menu - 1 by Rameshwari Bansood

Party Menu 

Welcome Drink :- Jal Jeera and Fruit Punch 

Starter :- Corn Munch and Grilled masala panner tikka with tamarind Chutney

Soup :- Tomato Soup with croutons and Mix Veg. Healthy soup

Main Course:- Russian Salad, Tomato, Beat root, Carrot, Onion and Lemon (finely chopped) and Cut Coriander leaves, Mix pickle, Roasted papad, Sprouted green gram, Sprouted whole mung dal, Salt & purify water must

Kofta Curry, Rajwadi Gobi-Aloo ki sabji, Mix Veg Tava Fry Sabji and Special Dal Tadka, 

Roti- Puri and Nan with butter 

Rice- Jeera Rice

Chinese noodle with Manchurian (special for kids) and Pani Puri

Masala Dosa with Coconut Chutney

Dessert- Rasmalai & RajBhog, Vanilla Ice Cream with Chocolate, Mango & Strawberry Crush (special for kids) and Masala Pan.

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 top of the Paratha.

Serve hot.

Party Menu by Sowpernica

Welcome drink : Hot Instant Rasam

Starters :

1. Innovative Idlis 

2. Instant Thayir Vadai

Main Course Dishes:

1. Rotis/Chappathis

2. Channa Masala

3. Methi Aloo

4. Paneer Biriyani

5. Curd Rice with Carrot Pickle 

Dessert : Carrot Halwa with Ice-cream

Party Menu 1 by Laxmi

Welcome drink: Bhangra pepsi,

 Apple cinnamon juice,

Pineapple pinacolada (mocktail)

 

Soups: cream of potato soup

Murungakkai soup

 

Starters: vegetable shawarma

Pani poori

Corn cheese balls

Masal vadai

 

Salads:  chick peas salad

Macaroni salad

 

Separate counters for Kids: Chocolate fountain

Cotton Candy

Pop Corn – salted and sweet

 

 

Main course:  Chilli garlic rice (Chinese)

Spinach Lasagna

Vegetable augratin

Pasta with Arrabiata sauce

Plain phulkas, onion kulchas

Bisi bela bath

Rawa Idly

Idiyappam

Curd rice

 

Main course side dishes

Baby corn Manchurian for chilli garlic rice

Vegetable Jalfraize, Kadai Paneer and Dum Aloo  for phulkas

Potato chips for bisibela bath

Coconut chutney for rawa idli

Vada curry for idiyappam

Cut mango Pickles and vetha kuzhambu for curd rice

 

Deserts: carrot halwa and Baskin and Robbins icecream (black currant and butterscotch flavours)

Cut fruits

Chocolate mousse

Paalaadai pradaman

Ras malai

 

Last but not the least separate counter for Pan beeda (different varieties)

As the contest rules do not demand own recipes, I am not giving them for each and every thing…

 

I wanted to see to it that the menu should have atleast a few items to each category of people in the party…bcoz in many families I have seen that elder people( like my mom) who are reluctant to even taste anything other than their own cuisine, they infact deem anything other than that equal to non-veg…

 

I may probably name it as KADAMBA MENU…bcoz it is a combo of many cuisines – right from our south Indian chettinadu, north Indian, continental and Chinese

 

Maybe I can explain one or two which might be unheard of…like Bhangra Pepsi…

 

And then regarding Shawarma, you must all have heard that it is quintessentially Arabic and hence non-vegetarian…but recently I found at one of the Chennai restaurants (called Veg Nation) that they serve the vegetarian version of it for the first time…I went and tasted it, it was awesome…no wonder youngsters go ga-ga over shawarmas…so I included it in my starters’ list.

 

All the other items in my menu are famous ones and hence no need for briefing, I guess

Party Menu 2 by Rohini Ranganathan

Welcome Drink :

Pineapple Melody , Strawberry Vanila Float, Banana Chocolate Smoothie

Starters:

Mattar(mini) kachori, Mysore Bondas, Paneer Pakoda

[All this can be served with dates or green chutney]

 

Soup:

Almond-and-Broccolli soup, Veg-noodle-soup

 

Main Dishes

For kids:Mini Pizza, Desi Pasta, Chole-Bature

 

For Adults:Phulka,  Brown Rice Peas Pulav, Ghee Rice,  Veg Makhanwala, Grilled Gobi65,Kadi Pakoda , Salad, Roasted pepper papad,  Holi-Curd Rice, Avakkai.

Dessert

Kesar Rasmalai, Badam-Pista Phirni ,Shahi Tukda, Vanilla Eggless Cake

Pineapple Melody

Party Menu recipe posted by Rohini Renganathan

Ingredient

Pineapplejuice - 200 ml 

Pineapple crush - 2 tbsp

Mint leaves - 4-5 nos 

Crushed ice - as required

Lime juice - 2 tbsp

Sugar syrup - 2 tbsp

Chaat masala - 1 tsp

Method:

In a tall stemmed glass, place a bed of the crushed ice. 

Pour over the blended mix of the pineapple juice, Pineapple crush, mint, lime and sugar syrup, and chaatmasala.

Serve it chilled.

Party Menu - 2 by Shripriya

Welcome Drinks::

 Mango  Lassi 

 Lemonade 

 Coffee & Tea 

 Soups::

 Hot and Sour Soup 

 Brocoli Cheddar 

Starters ::

 Fried Idli - Tomato Sauce 

Tortilla Chips - Salsa 

Jalapeno and Cheese Samosa - Tomato sauce 

Main Course ::

 Pidi kozhukattai - Side dish molaga podi and coconut chutney. 

Mini Oothappam  with different toppings like carrot, onion, molagapodi etc., Side dish coconut chutney and onion chutney.

 Mango Rice 

Avial 

Semia pulav 

Pudina-Coriander leaves raitha 

Thayir aval 

Pickles and Vadam

Kids Special:: 

Vegetable hakka noodles 

 Poori - Potato 

 Bread Pakoda Sandwich 

 Desserts:: 

 Kasi Halwa 

Jeera Boli 

Carrot Kheer 

Fruit Salad with icecream

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.

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.

Party Menu -1 by Jayanthi Rajagopal

Party Menu posted by Jayanthi Rajagopal

My recipe is going to be fusion.........and my request to my guest is going to be like this: Men in veshti, chattai , ladies in sarees, and female kid in pavadai chattai. Ok ippo party ku pogalama:

 

Welcome drink:  Illaneer

 

Soups: Baby corn soup and noodles soup.

 

starters: Munthiri kothu(sweet) and parupu chola(corn)vadai .

side dish: thengai chutney and sauce

 

Main Course: Thinai arisi payasam

pal kozhukatai

ulunthu kali

kantharappam

kollu idli

chola rawa upma

pesaratu

kambu dosai

chakarai vallikizhangu boli

puttu

thengai pal briyani

 

Side dish for main course: thengai chutney

Ginger chutney(for pesaratu)

onion chutney(kambu dosai)

sambar

mooku kadalai kuzhambu(for puttu)

pakoda kuruma (for thengai pal briyani)

 

Dessert:    for adults:   neer more(butter milk), ginger butter milk (or) fruit salad

for kids:  lassi (or) apple with strawberry juice

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

Party Menu 2 by Latha

Welcome Drink - Jal jeera

 

Starters - Nachos with Guacamole, Spring rolls

 

Main Course - Spagetti (for kids), poori, chole, boondi raitha, coconut sevai with chutney, plain rice and dal tadka

 

desserts - chocolate fudge (home made) and basundi

Party Menu 1 by Latha

Welcome drink - ginger & lemon juice

 

Starters - dhokla with green chutney, hara-bara kabab, paneer-babycorn manchurian (dry)

 

Main course - chapathi, paneer mirchwali masala, dal tadka, idli, sambar and chutney, veg biriyani, jeera-green peas pulav (for kids), raitha, aloo green peas masala, roasted papad, bisibelabath n curd rice

 

desserts - fruit salad, carrot halwa and pal paysam

Party Menu 1 by Vijaya Venkatesh

I have used only the dishes which were posted for the  Wheat based contest. Since  all items are made of wheat, i have given 2 or 3 dishes only in each  category.

For Starter:

Wheat veggie rolls, Wheat flour cutlet and Wheat Rawa Seeralam with green chutney, tomato sauce

Nannari Sherbat,

Main course:

Ribbons chowmin

Dal Bhatti

Wheat Rawa Kichadi and Kadhi

Dessert:

Wheat Banana cake, Wheat Rawa Pineapple Halwa

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.