PARTY MEALS

Add flavours to your party food recipes.

Woman's Era - - Contents - By Roma Ghosh

RAS­GOOLAS IN CASHEW GRAVY

IN­GRE­DI­ENTS:

For gravy:

200 gm cashews pieces 2 tbsp poppy seeds 1 tsp gar­lic paste 1 tsp red chilli paste 4-5 tbsp curd – well blended 12-14 small sized ras­golla with­out syrup

For gar­nish­ing:

co­rian­der chopped or ka­soori me­thi

METHOD

Place the poppy seeds, cashew pieces into a small grinder and to­gether with the curd blend into a fine paste. Mix to­gether with 1 cup of wa­ter and blend well to make a thick gravy. Place the gravy into a pan and add the paste and salt to taste. Bring to a boil and im­me­di­ately put off the heat. Place the gravy into a serv­ing dish. Place the ras­goolas which have been squeezed to re­move the syrup. Place in the gravy, stir gen­tly and serve gar­nished with co­rian­der leaves or ka­soori me­thi.

STUFFED PAR­VAL WITH PA­NEER AND CORN

IN­GRE­DI­ENTS:

8-10 par­vals

1 cup oil

For fill­ing:

300 gm grated pa­neer

60 gm corn niblets

1 tsp cumin seeds

3 tbsp oil

1 tsp gar­lic paste

1 tsp green chilli paste

1 tsp an­nar dana pow­der salt to taste

For gravy:

3 tbsp mus­tard oil

2 tsp mus­tard paste

4 tbsp curd – well blended salt to taste

METHOD

Scrape the par­vals gen­tly and make a thin cut on each par­val. Scoop with the tip of a knife to re­move all the seeds to ob­tain a hol­low par­val so that it can be filled. Heat oil in a pan and fry these scooped out hol­low par­vals till a light golden in colour. You will need to fry a few at a time. Once the par­vals are fried keep aside. Pre­pare the fill­ing and fill each of the scooped out fried par­val.

To pre­pare the fill­ing: Heat the oil and add the pa­neer, corn niblets the spices and stir fry for 23 min­utes. Re­move and keep aside.

To pre­pare the gravy: Heat the oil and add the mus­tard paste. Mix in the blended curd and mix well on very low heat. Add 1 cup of wa­ter and salt to taste. Bring to a boil.

CAKE WITH RABRIE

IN­GRE­DI­ENTS:

For cake:

250 gm maida

1 1/4 tsp bak­ing pow­der

1/2 tsp cin­na­mon pow­der

1 cup wal­nuts – shelled

1 cup al­mond cut into small pieces

220 gm sugar

180 gm thick hung curd If you want to add a choco­late fla­vor then use

2 tbsp co­coa pow­der

For rabrie

2 litres milk

5 tbsp sugar

For gar­nish­ing:

fresh fruits or dried fruits or black cur­rants

METHOD

Sift the maida, bak­ing pow­der and cin­na­mon pow­der (and co­coa pow­der if you want a choco­late fla­vor) and mix the wal­nuts and al­monds in this and keep this mix­ture of dry in­gre­di­ents aside.

In a mixy – grind the sugar till a fine pow­der is ob­tained. Let the sugar set­tle down and then add the oil and hung curd and blend again. Con­tinue this till all the in­gre­di­ents are mixed well to­gether in a fine smooth mix­ture. Place these wet in­gre­di­ents into a mix­ing bowl. Slowly add the dry in­gre­di­ents to the wet in­gre­di­ents and blend both gen­tly to­gether . Your mix­ture for the cake is ready now. Line a round cake tin with but­ter paper. Pour the cake mix­ture into the oiled bak­ing tin and bake in a pre heated oven at 180 de­gree C for 35-40 min­utes or un­til a knit­ting nee­dle when in­serted in the mid­dle of the cake comes out clean. The cake should be golden brown on top.

To pre­pare the rabrie: Re­duce the milk to one fourth its quan­tity by boil­ing in a thick bot­tomed pan. Add sugar. Stir gen­tly. Put off the heat, cool and keep aside.

To serve: Lav­ishly spread the cooled ra­bire on the cake and top with fresh fruits and dried fruits.

PEAS IN CURRY LEAVES

IN­GRE­DI­ENTS:

300 gm shelled peas a small stalk of curry leaves

5 tbsp browned fried onions

2 tsp gin­ger gar­lic paste

2 tbsp tomato paste

2 tsp the pre­pared dry roast pow­der

2 tbsp ghee

1 tbsp co­conut oil

For dry roasted pow­der spices:

To dry roast

1/2 cup urad dal

1/2 tsp chana dal

2 dried red chill­ies

1/2 tsp cumin seeds

1/8 spoon fen­nel seeds

1/2 tsp pep­per corns

1/2 tsp mus­tard seeds

METHOD

Dry roast the spices and grind to a dry pow­der and keep aside. You will need to use 2 tsps for this recipes. Store what­ever is re­main­ing in an air tight jar.

Heat the ghee and the co­conut oil to­gether. Add the curry leaves and al­low to splut­ter. Add the pastes and fry the pastes on low heat adding the spices. Now mix in the shelled peas and stir fry for 2-3 min­utes. Add one cup of wa­ter and stir gen­tly. Cover with a lid and bring to a boil. Cook on low fire till the gravy be­gins to thicken and ad­just the con­sis­tency of the prepa­ra­tion as per your needs.

MAKHANA AND PEAS

IN­GRE­DI­ENTS:

4 cups makhana – foxnuts

2 cups shelled peas

3 tbsp browned onion paste

3 tsp gin­ger gar­lic paste

3 tbsp tomato puree

1 tsp haldi pow­der

2 tsp roasted jeera

3 tbsp oil

2 tbsp ghee salt to taste

METHOD

Heat the ghee and fry the makhana on low heat till light golden brown. Re­move and keep aside. In the same pan add the oil and add the browned onion and the gin­ger gar­lic paste. Add the peas and mix and fry for 3-4 min­utes.

Mix in the spices and the tomato puree. Now mix in the roasted makhana and stir gen­tly. Add one cup of wa­ter and mix well.

Cover with a lid and cook on low fire for an­other 3-4 min­utes till the peas are ten­der. You can ad­just the gravy of the prepa­ra­tion as per your needs. Serve with ro­tis.

GREEN AP­PLE CHUT­NEY

IN­GRE­DI­ENTS:

200 gm green ap­ple cored and cut into thin strips

2 slices dried pineap­ple

2 slices dried sweet­ened mango pieces

2 toma­toes cut into quar­ters

1 tsp cin­na­mon pow­der

2 cloves

3 car­damoms

5 pep­per corns

1 1/2 cups sugar

METHOD

Boil 200 ml of wa­ter and add all the whole spices and bring to a boil. Lower the heat and mix in all the fruits pieces. Con­tinue.

CHO­LAR DAL WITH RAISINS

IN­GRE­DI­ENTS:

1 cup chana dal

1 bay leaf

1 dried red chilli

1 inch cin­na­mon stick

1 tsp sugar

3 tbsp ghee

1 tsp haldi pow­der

1 cup fresh co­conut cut into small pieces op­tional

50 gm raisins salt to taste

METHOD

Soak the chana dal in wa­ter for 1 hour. Drain out all the wa­ter. Heat ghee in a pres­sure cooker, add the whole spices and al­low to splut­ter.

Mix in the soaked drained dal and stir gen­tly. Add salt and sugar and stir gen­tly. Mix in the haldi pow­der. Stir gen­tly and add 3-4 cups of wa­ter and cook in a pres­sure cooker till the dal is ten­der. Open the pres­sure cooker and ad­just the con­sis­tency of the dal. Re­move to a serv­ing bowl and serve gar­nished with co­conut pieces and raisins. Serve with puris.

CORN AND SPINACH SOUP

IN­GRE­DI­ENTS:

Make 2 bowls:

1/2 cup corn niblets

1/2 cup spinach leaves cut into thin strips

200 ml veg­etable stock salt and pep­per to taste

1 chopped tomato – op­tional

2 tsp le­mon juice

1 tbsp but­ter

METHOD

Heat the but­ter in a pan and fry the corn niblets. Lower the heat and mix in the spinach leaves. Stir gen­tly and mix in the stock, tomato, le­mon juice and oregano , Bring to a boil and let the corn be­come a lit­tle ten­der. Add the salt and pep­per to taste. Serve pip­ing hot.

TA­MARIND RICE – IMLI RICE

IN­GRE­DI­ENTS:

1/2 cup thick ta­marind pulp

2 cups cooked rice

1 tsp se­same seeds

To dry roast:

1/2 cup urad dal

1/2 tsp chana dal

2 dried red chill­ies

1/2 tsp cumin seeds

1/8 spoon fen­nel seeds

1/8 tsp pep­per corns

1/2 tsp mus­tard seeds

3 tbsp ghee

For gar­nish­ing:

fried dried fruits – al­monds and cashews

METHOD

Dry roast all the spices, cool and grind into a dry pow­der. Keep aside. Now dry roast the se­same seeds till a light golden brown and keep aside. Heat the ghee in the same pan and add the cooked rice. Mix in the dry roast pow­der, se­same seeds and the ta­marind paste and mix gen­tly. Con­tinue to fry on low fire for 2-3 min­utes till the spices are well mixed with the ta­marind pulp and the rice. Serve gar­nished with fried al­monds and cashews. Serve with stew.

KER­ALA VEG­ETABLE STEW IN­GRE­DI­ENTS:

300 gm mixed veg­gies in­clud­ing po­ta­toes, car­rots, cau­li­flower beans

2 onions sliced

3 car­damoms

2 cloves

1 inch piece cin­na­mon stick

3 tbsp co­conut oil

2 tsp gin­ger – cut into thin pieces

1 tsp pep­per – coarsely crushed

1 sprig curry leaves

2 cups co­conut milk

2 green chill­ies - slit into halves salt to taste

METHOD

Heat the oil and add the whole spices and al­low to splut­ter. Add the green chill­ies and onions and fry till the onions are translu­cent . Add the curry leaves and the veg­gies and stir fry for 2 min­utes adding salt to taste and also the gin­ger.

Lower the heat and cook the veg­gies cov­er­ing with a lid. Cook till ten­der. Mix in the co­conut milk and stir gen­tly and put off the heat so that the co­conut milk does not cur­dle. Serve with aa­pam or steamed rice.

POTATO AND MUS­TARD PICKLE IN­GRE­DI­ENTS:

250 gm po­ta­toes peeled and cut into cubes 1 tsp haldi pow­der oil for deep fry­ing – mus­tard oil

3 tsp mus­tard sauce

2 tbsp vine­gar

3 tbsp mus­tard oil - ex­tra salt to taste

METHOD

Sprin­kle salt and haldi pow­der on the potato cubes and keep aside. Heat oil for deep fry­ing and fry the po­ta­toes till crispy and brown. Re­move most of the oil keep­ing 4 tb­sps of oil in the kad­hai. Mix in the mus­tard sauce, salt and vine­gar and add one cup of wa­ter. Al­low the po­ta­toes to sim­mer in the mus­tard gravy for 2 min­utes.

Al­low the gravy to thicken. Put off the heat. Lace with the 2 tbsp of ex­tra mus­tard oil and serve as a pickle. You can store this in a fridge for 2-3 days .

SUKHA CHICKEN IN­GRE­DI­ENTS:

500 gm chicken breast

1 cup co­conut oil

1 cup freshly grated co­conut Few curry leaves

1 tsp mus­tard seeds

1 tsp urad dal

1 tsp chana dal

1/2 tsp haldi pow­der

1 tsp red chilli pow­der – or less as per taste

salt to taste

METHOD

Heat the oil and add the mus­tard seeds, curry leaves, urad dal and chana dal and al­low to splut­ter. Mix in the chicken pieces and salt to taste. Fry on low heat till the chicken turns a light golden brown.

Mix in the spices and the co­conut. Stir gen­tly and con­tinue to cook on low heat, adding 4-5 tb­sps of wa­ter.

Cover with a lid and cook till the chicken is ten­der. The prepa­ra­tion will be dry. Serve with Mal­abar paran­thans.

SAAG CHICKEN IN­GRE­DI­ENTS:

500 gm chicken – legs or breast pieces

3 cups spinach puree

3 tsp mint paste

4 tsp fresh co­rian­der paste

1 cup oil

4 tbsp ghee

1 tsp haldi pow­der

1 tsp an­nar dana pow­der

2 tsp roasted jeera pow­der

1 tsp red chilli pow­der

3 tsp gin­ger gar­lic paste

1 cup tomato paste salt to taste

METHOD

Heat the oil and fry the chicken pieces adding salt to taste. Fry till golden brown. Mix in the the paste and the spices and stir and cook on medium heat for 3-4 min­utes. Add the spinach puree and also the ghee . Stir and cook on low fire for a fur­ther 3-4 min­utes. Add one cup of wa­ter. Cover with a lid and cook till the chicken pieces are ten­der. Serve with puris or paran­thans.

VADI MAKHANA PU­LAO IN­GRE­DI­ENTS:

2 cups cooked rice

60 gm spicey vadi – len­til dried cakes – bro­ken into half inch pieces

3 tbsp ghee

1 cup roasted makhana – fox nuts salt to taste

1 tsp oregano pow­der

METHOD

Heat the ghee and fry the vadis on very low fire till a light golden brown. Mix in the makhana and add salt and oregano pow­der and fry for an­other 2 min­utes. Add the rice and mix gen­tly. Serve as a pu­lao prefer­ably with raita. The spicey fla­vor of vadis in con­trast to the taste of the makhana make the pu­lao very tasty.

RAGI AND BESAN CHILLA IN­GRE­DI­ENTS:

1 cup ragi atta

3 tbsp besan salt to taste

1 small onion finely chopped

1 small tomato finely chopped

1 small green chilli – chopped oil for fry­ing the chillas

METHOD

Place all the in­gre­di­ents in a mix­ing bowl. Add luke warm wa­ter lit­tle by lit­tle and keep stir­ing till you get a flow­ing con­sis­tency re­quired to make chillas or dosa. Heat a non stick pan . Spread some oil and then spread a la­dle of the pre­pared mix­ture and cook on both sides to make tasty chillas. Use all the bat­ter in this way. These are healthy chillas with a com­bi­na­tion of ragi and besan.

LO­TUS STEM IN ONION GRAVY IN­GRE­DI­ENTS:

200 gm lo­tus stem

3 tbsp browned onion fried paste

2 tsp gin­ger gar­lic paste

3 tbsp tomato puree

1 tsp haldi pow­der

1 tsp roasted jeera pow­der

1 tbsp co­rian­der pow­der

3 tbsp oil

1/2 tsp green chilli paste

2 salt to taste

METHOD

Scrape the lo­tus stem gen­tly and cut di­ag­o­nally into half inch thick pieces. Bring 300 ml of wa­ter to boil. Add the lo­tus stem pieces and boil for 3-4 min­utes till just ten­der. Drain and re­move the wa­ter. Heat the oil in a pan and add the paste. Now add the cooked lo­tus stem pieces to­gether with the spices and stir fry for 2-3 min­utes. Add 2 cups of wa­ter and bring to a boil. Cook cov­ered on low heat till the gravy thick­ens. Serve with ro­tis

You can also add one cup of corn niblets with the lo­tus stem pieces to give it a bit of va­ri­ety.

CORN AND ONION RAITA IN­GRE­DI­ENTS:

200 ml curd – beaten

2 onions – sliced

1 cup corn niblets

2 -3 tsp oil

salt and pep­per

METHOD

Heat the oil and fry the niblets adding salt to taste. Add to the blended curd to­gether with the sliced onion and salt and pep­per. Mix in all the in­gre­di­ents well and serve chilled. We

Ras­goolas in Cashew Gravy Stuffed Par­val with Pa­neer and Corn Cake with Rabrie Peas in Curry Leaves Makhana and Peas Green Ap­ple Chut­neyCho­lar Dal with RaisinsCorn and Spinach SoupTa­marind Rice – Imli RiceKer­ala Veg­etable Stew

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