Showing posts with label Rohini. Show all posts
Showing posts with label Rohini. Show all posts
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.
Dal Pancharathni
Recipe for the contest entry of Party Menu - 1 posted by Rohini Renganathan
This dish is a protein packed one. Though the list of ingredients is long, but the method is very simple.
Ingredients
¼ cup moong dal (whole green gram)
¼ cup whole masoor
¼ cup urad dal
¼ cup chana dal
¼ cup toovar dal
3 cardamoms
1” inch cinnamon
1 tsp Jeera
½ cup chopped onions,
¼ cup chopped tomatoes
1 tsp dhania powder
2 tsp chilli powder
¼ tsp turmeric powder
½ tsp jeera powder
1 ½ tsp fennel seeds (saunf) powder
½ cup low fat curd (whisked)
2 tsp oil
Method :
1. Wash and soak the dals in warm water for at least an hour. Drain and keep aside.
2. Add 4 cups water and cook in a pressure cooker for 15 to 20 minutes, over medium flame, till the dals are cooked.
3. Heat the oil in a pan, add the cardamoms, cinnamon and cumin seeds and allow the cumin seeds to crackle.
4. Add the onions and cook till they are golden brown.
5. Add the tomatoes, coriander powder, red chilli powder, turmeric powder, jeera powder and fennel powder and cook for 4 to 5 minutes.
6. Add the curds and cook for 2 to 3 minutes.
7. Add the cooked dals and salt and allow the dal to come to a boil.
8. Garnish with coriander
Paneer Bemisal
Party Menu recipe by Rohini Renganathan
This is a quick Paneer dish and can be made without any major preparations
Ingredients -
250 gms Paneer
200 gms Fresh Cream
200 gms Tomato Puree
2-3 tblsp Butter
2 tbsp Kasuri methi
1/2 tsp Red chilli Powder
1/2 tsp Garam Masala Powder
2-3 Green chilli As per taste Salt
Method -
Melt the butter in a pan, add slit green chillies, tomato puree,kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
Add the cream and garam masala powder and cook further for 2-3minutes. (in slow flame)
Add the paneer pieces and cook for a minute.
Serve hot garnished with coriander.
Party Menu - 1 by Rohini Ranganathan
Welcome drink – Aam Panna and Black grape Sherbet
Starters –Birds Nest, Mini-veg-cutlets
Soup –Carrot-ginger soup
Main course– Missi Roti, Jeera Kaaju-Badami Rice,Paneer Bemisaal, Dal Panch Ratani, Ladies Finger Raita
Dessert –Kulfi
Bird's Nest
Party Menu recipe by Rohini Renganathan
Ingredients
Potatoes (boiled) –Four medium size
Paneer , Khoya or green peas - 50 grams (Any one of these or all three, is is your choice)
Vermicilli - 100 gms
Maida – 50 grms
Red chilli powder – 2 tsp
Coriander powder – 2tsp
Jeera - 1tsp
Hing – ½ tsp
Salt – as per taste
Besan (gram flour) – 2 tbsp (optional)
Lettuce or Cabbage leaves – Shredded finely – for garnish
Oil for frying
Method –
Mash the boiled potatoes. Add red chilli powder, coriander powder, salt to it. In a pan add a tsp of oil. Add Jeera. When it turns its colour add hing and the boiled potato mix. Just toss a bit. It should be in such a texture that you can make ballswith it. If you find it soggy then add besan to adjust the texture. Once thisis done , let this cool.
Mix maida with some water and make a thin paste.
Take paneer , khoya,give them shape of very small balls (these would become the eggs). You can use boiled green peas as well to make it green eggs. This is upto your choice.
Spread Vermicilli (unroasted one) in a plate.
Now take the potatomix, make a small ball with it. Then place the eggs in its center by making a little hole. Cover the eggs with little bit of potato mix. Remember which side was top (where you covered the eggs)
Dip these balls in maida,(just a coating) then roll them on vermicelli. The vermicelli should stick on all sides perfectly.
Deep fry these balls.(need not keep in oil for long as vermicelli gets roasted soon ). While deep frying you need not toss this. Deep fry it with the egg part on top.
In the serving plate,spread the lettuce or cabbage leaves, place these birds nest. Before servingremember to open the top part so that the egg shows.
Serve this hot with any chutney.
Ribbons Chowmein
Ingredients:
For Ribbons
Suji - 1/2 cup grind it into flour
Wheat flour - 1/4 cup
Maida - 3 to 4 tbsp
Water -
Olive Oil - 1 tbsp
For Chowmein
Onion - 1
Capsicum - 1
Cabbage - 1 cup
Carrot - 1
Beans - 12
Soya Sauce - 1 tbsp
Chilli Sauce - 1 tbsp
Salt to taste
Pepper powder - 2 tbsp
Oil - 2 tbsp
Method:
Make a dough out of the Suji, Wheat Flour, Maida, Olive oil and Water. Let the dough be slightly wet as rava would absorb little more water. Cover the dough with muslin cloth, rest for an hour. Roll the dough into thin chappatis and cut ribbons with knife. Boil enough water in a container with salt and little bit oil, Put these ribbons and let them cook. It will not take very long. Drain the ribbons once cooked and keep them slightly moist. Add few drops of oil to the Ribbons to avoid sticking.
Preparation of Ribbon Chowmein : Heat Oil in a big pan and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes. Add salt and pepper and mix well. Now add Ribbons and mix well (take care that they don't break, one can use two spatulas to mix in place of one if you are not comfortable in tossing them in air) Add vinegar, chili sauce and soya sauce and stir fry for a minute. Serve the Ribbon chowmein hot.
Note: According to taste vinegar, soya sauce and chili sauce can be increased or decreased.
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