Party Menu 4 | Menu Planning | Indian Party Menus | Dinner Party

After what seem to be the most dullest moment here, I finally manage to get some something done. Though days pass away as quickly the come in, I am shocked we are already into March! Where did February go and I never came over here so much as I might have wanted.

We had a small dinner party over the weekend. And I as I said we tend to repeat certain dishes as they get more likes and we also try couple of new dishes. Overall it's a case of making sure you don't end up with all new dishes and nothing anybody likes. There is of course, no question on not liking it. All of Amma's recipes are always a hit. 

The starters were sort of changed, we always make sure have a paneer side dish for the vegetarians. So this time it turned out to be our favorite low calorie Paneer Butter Masala. The recipe that we currently make is so much different from the original recipe that I have shared. Nevertheless, you can still make that if you want.

This simple Vegetable Salad with just salt and pepper, at times I sprinkle Chaat Masala, is always the most sought out in any party. 

Party Menu 4

Venue : Home
Number : 8

Our Dinner Party Menu was:

Drinks
Mango Fruit Juice (Store bought)

Salad

Spicy Channa Sundal, Iyar Style
Onion, Cucumber, Carrot Salad

Veg Starters:

Pepper Fried Masala Cashew
Masala Vada

Non Veg Starters:

Chicken Nuggets (Store bought)
Chicken Pepper Fry

Main Dishes

Chettinad Chicken Kulambu, Tamil Nadu Style
Paneer Butter Masala
Parotta
Pepper Cumin Rasam,
Plain Rice
Curd Rice

Dessert

Vanilla and Butterscotch Ice creams

Both the Chicken Dishes were new and will be sharing shortly.

Pepper Salted Cashews

Fried Cashews have to be part of all parties for Daddy. So for a change we made it with Pepper

Pepper Fried Masala Cashew

Cashews Whole - 1/2 Kg
Pepper powder - 1 - tsp
Salt to taste
Oil to deep Fry

Heat the Oil and when it hot enough fry the cashews till they start turning colour.

Drain them on to a kitchen towel. Sprinkle pepper powder and salt. Cover and shake them well to make sure all the cashews get coated with the masala well.

Allow to cool and then store in air tight container

Chicken Fry with Poppy Seeds and Spices

Today's Chicken fry is yet another recipe we made during the Party couple of weeks back. The recipe is very simple and got very good feedback from the guests. Though chicken fry or roast gets done every other week, and end up being a morphed version of the many varieties that we make, I feel I got to make sure I note even the smallest change done to the recipe. To tell the truth I don't normally stick to a recipe all the time. I keep changing the spices and other ingredients. So one particular combination gets liked more and I make sure I note down what they are.

The difference in this recipe is the usage of roasted poppy seeds along with cardamom, cinnamon and clove. That really give it a nutty taste and enhances the roast effect. Though I managed to click a step wise pictures, I was not able to click proper end picture. It was a hurried last minute capture before being passed on.

Ingredients Needed:

Chicken, cut into bite size - 250 gms
Onions - 1 big
Tomato, puree - 1 medium
Green Chilies - 2 medium
Ginger Garlic paste - 1/2 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch

Spice powder

Poppy Seeds / Gasa gasa - 1 tbsp
Cloves - 2
Cinnamon  - 2
Cardomon - 2

Roasted and powdered.

How to make the Chicken Fry

Wash and cut into bite size pieces. Drain in a colander.

Heat a kadai and dry roast the poppy seeds, cloves, cinnamon and cardamom. After couple of tossing around, remove and allow it to cool. Grind to a fine powder once it's cooled.

Add oil to the kadai, when hot add onions, chopped green chilies, saute well. When the onions turns colour, add ginger garlic paste. Cook for couple of mins.

Add the drained chicken, combine everything well and cook on high. Moisture starts coming out. Continue stirring, after 10 mins, add red chili powder, coriander powder. combine everything and continue cooking.

Next add the tomato puree, cook on high. Then add a cup of water and cover with lid. Simmer for 10 - 15 mins.

When the chicken is cooked and tender, saute in high for the moisture to evaporate. Remember this has to be almost dry, so continue until you find the moisture is all evaporated and nicely done.

Finally add the ground masala powder to the chicken and mix everything well. Cook for couple of mins, sprinkle coriander leaves and switch off.

Party Menu 2 | Menu Planning | Indian Party Menus | Dinner Party

Last weekend, we had another house party totaling about 10 people. So for those of you who host parties at home, this menu would surely help. All the dishes were prepared at home, except for one chicken starter that was store bought and the ice cream.

We wanted to stick to just chicken kurma and chicken Roast, so got 2 kgs of Chicken. The main course was the Vegetable Fried Rice and the Peas Paneer Masala for the Vegetarians.

The welcome drinks and the starters ended up being very filling. So this main course being simple was all fine. I had tough time clicking away the pictures as I ended up making couple of the dishes on the go, and couldn't manage with all the dishes at one time. Our guests knew about the blogs and were amused that I was more keen on clicking away the food pictures than them. Infact I remembered to click pictures of the party only on afterthoughts!

Venue : Home
Number : 10

Our Dinner Party Menu was:

Drinks
Mango Juice

Salad

Peanut Chaat
Onion, Cucumber, Carrot Salad

Starters:

Fried Cashew Masala
Paneer Pakoras
Chicken Nuggets (Store bought)

Side Dish - Semi Gravy
Chicken Roast

Main Dishes

Vegetable Fried Rice
Chicken Kurma
Peas Paneer Curry
Rasam
Plain Rice
Curds

Dessert

Fruits
Vanilla Icecream

 Chicken Roast

Paneer Pakoras

Peas Paneer Curry

Groundnut / Peanut Chaat:

Boiled Peanuts - 2 cups
Onions, finely chopped - 1 cup
Coriander Leaves, finely chopped - 2 tsp
Chat Masala - 1 tsp
Lemon juice for seasoning
Salt to taste
Pepper to taste

Shell peanuts and boil for 10 mins. The peanuts should be crunchy and not over boiled.

In a bowl, take the boiled peanuts, add the salt, pepper powder, chat masala, onions, coriander leaves. Toss well. Squeeze in lemon juice and serve as starter.

Rest of the recipes will follow.

Chettinad Chicken Fry | Chettinad Kozhi Varuval | Chicken Chettinad Roast

Chettinad Chicken Fry has been in the drafts for a while. We made this almost couple of months back and it had to wait for all the thalis to get over, before finally making its appearance. And of course there was this fact that hubby dear didn't like it much, though everybody else liked it a lot. He finally said that he need not be always the only person to approve for something to go on the blog..:)

After the Indian Thali Mela round up, I almost forgot that there has been nothing new. I went back to check what was pending and saw this varuval that met many approvals, except the main person. I decided to go ahead as others at home liked it a lot.

Boys are starting their school tomorrow after their summer vacation. Schools here have this habit of breaking for a month and half to avoid the peak summer. Since last couple of days, especially after Konda started her school, we have been telling them and getting them used to the thought of getting up early for school. More than them, I guess I need to be prepared mentally to manage everything again. The morning rush hour is really too much of a rush.

We went to the beach late Sunday night. It was just to be a regular merry go round the city, when hubby dear suddenly thought we might as well land in the beach. For all the close proximity we live, we hardly ever go to the beach. Since it was very late, the kids didn't ask to get into the water, even if they had asked, we won't have let them anyways. We could hardly see through the place. We slowly drifted towards the shore, it was so sultry. we were hoping it might get cooler as we go, it hardly changed. I refused to look around much. My beautiful Marina, no longer that clean and pretty!

There was still good crowd and we took so much time just to find a spot to park the vehicle. The walk to the shore was quite long. As expected the kids were enthusiastic. On reaching the shores, we settled down, Athamma and myself discussing our plans, while hubby dear made sure he gave the kids some ideas to play. He is best at that. Always comes out with a plan that will get the kids occupied for a long time. End of the game, they were ready to fall down with exhaustion.

When we got couple of stolen moments for ourselves, we were silent, looking at the waves hitting and residing. There is always a calmness that comes when you look at the ocean, waves hitting the shore and going back. Life in intervals hits you with nostalgia. I never wished to go back in time, I am happy as I am now. Never felt more younger, looking at the kids, felt more energy coming back.

We came back home for a quick meal and kids slept so well. Wish we could give them exercise like this regular basis.

Coming back to the recipe, I am sure I will be making this again soon.

Chettinad Chicken Fry

Ingredients Needed

Chicken Breast - 250 gms
Pearl Onions / Sambar Onions - 100 gms
Ginger Garlic paste - 1/2 tsp
Tomatoes - 1 medium
Chili powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Fried Gram powder - 2 tsp
Oil - 2 tsp

How to make the Chicken Varuval:

Wash and cut into bite size pieces.

Heat a kadai, add oil then saute small onions. When they turn colour, add ginger garlic paste, followed by chopped tomatoes. Add salt, chili powder coriander powder. Saute well.

Then add the drained chicken pieces. Cook on high, keep stirring and continue cooking till the water evaporates.

Simmer after that and cover with lid. Cook for 10 mins.

Just when the chicken is ready, sprinkle fried gram powder, saute for 2 mins and remove.

Enjoy as a starter!

Andhra Mutton Roast ~ Revisit with Step by Step Pictures

With the Summer vacation on for the kids, we have been busy with keeping them occupied and engaged. My niece and nephew visited us for a week and Hubby dear has taken them all back for a vacation at his sis place. That has left me home alone!

The kids were happy yet sad that they are leaving me behind. Peddu even suggested I request my Sir to grant me leave. While Konda said I should let her speak to my boss for asking leave. Well I said they should simply enjoy their vacation and not be worried about mine. Naturally a week is too much to be on a holiday is what on my mind.

Hubby dear infact suggested that I blog to my heart's content as there will be no disturbance. And that I should cook for the whole year during the days I am free. He didn't understand that I will be alone and can't cook so much, plus I will be missing out my critics without whose approval nothing goes on my blogs..:)

Anyway I thought I should share something that's been in drafts for a while. It's recipe for Mutton Roast that I had already posted. Since I was able to click step by Step, thought I might share them.

Check out Mutton Roast Recipe for details

Chicken Tikka Kebab | Restaurant Style Chicken Tikka Kabab

When we recently got our our barbecue stove or the sigri as it may also be called, my plan was to make kababs more frequently at home. I have been on the study on how kababs are made and the different varieties one gets on making Kebabs.

Getting this new cooking gadget was also one of the reason why I took up this as a theme for the Blogging Marathon last edition. I blogged about seven different Kabab Recipes and wanted to make sure I tried all the different methods in making a kebab.

I am told that such barbecue stoves are available locally too, though I have never seen it myself. The first time when we ventured into this topic, Hubby dear said he remembered his childhood days when his granny used to make such grilled meat on charcoal. Naturally I was curious to know more and asked Athamma, the discussion further went to in the fact that FIL knows a place where they make such stoves. I asked him right way to get this custom made for us. Well it took almost a month for the stove to finally land at home.

Since I was planning on making vegetarian kababs for the BM, I told hubby dear to plan for a non veg starter too. We got in the chicken early on and got it marinated. We almost left it marinating for over 5 - 6 hrs in fridge. I finally got around making this only in the evening at about 8 or so.

The verdict was too good for me to ignore not making it again. We have made Mutton Tikkas with almost the same marinade and it came out well. However I felt the reaction for chicken was more good than mutton because of the texture.

Makes a great starter and disappears before you even think about it!

Chicken Tikka Kebab

Marination time : Min - 1 hour.

Ingredients Needed:

Chicken Breast - 500 gms
Garam Masala - 2 tsp
Red Chili powder - 1 &1/2 tsp
Jeera powder - 1 tsp
Salt to taste
Hung Curd - 1 cup
Ginger Garlic paste - 1 tsp
Orange Food colour a pinch (opt)

How to grill Chicken Tikka Kabab

Wash and drain the chicken on a colander. cut into small bite size pieces.

Hung the curds to remove whey.

In a bowl, make a marinade of the curds, Chili powder, Garam Masala, salt, Ginger Garlic paste, and food colour if using. Then add the chicken pieces and mix well. Refrigerate for 4 -5 hrs for marination.

When you are ready to grill, light up the barbecue stove. String the chicken pieces on a greased skewers. Make sure you leave space in between each piece for it to get cooked.

Place the skewer on the hot charcoal, pour few drops of oil over the skewers. This will get the fire going, you can keep rotating to make sure the chicken is cooked on all sides.

You can also consider stringing onions between chicken pieces.

Serve with onions, and lemon squeezed over it.

Notes:

Make sure the marinade is not slow, else everything will spill down when you are grilling.

This can be grilled on stove top as well, however too much of gas will be wasted. Alternately you can bake the chicken pieces.

Sending these for my Kebab Mela

Chicken Pakora | How to make Chicken Pakora | Step by Step Recipe

Chicken Pakora seems to be the current hot starter at home, with us having made this about four or five times in the last couple of months. Even in the recent dinner party, this ended up being the most attractive dish as the guest didn't realise it was chicken pakora, but rather just the plain onion pakoras. They were really taken in by surprise and made sure they noted down the recipe.

They were also pretty amused seeing me clicking away the pictures, than trying to take the group pictures. The pictures on this post spans over two parties, one with Ceylon Parotta and chicken Gravy. And the other a lunch party where we ended up making the usual Chicken Kura, Dal, Medu Vada and Chicken Pakora. I have always been so fixed on thali pictures and end up always trying to assemble them together. This is just a small attempt.

The school for the kids is coming a close and we are gearing up for a vacation and things we ought to do to keep them occupied. This weekend we had gone for a school excursion to a theme park and it was fun and tiring at the same time. Without much thought I somehow didn't realize that it might be tough for me to manage all three of them. The moment we landed there, I knew it and somehow the entire day just looked so far off. We managed to have fun, though it was so hot. Boys wanted to play different games than Konda and I found myself going crazy. Somehow we passed. Ended the day with water games, and the kids had a field day.

Step by Step picture Recipe for making Chicken Pakora

Marinate for at least 30 mins - 1 hr max

Add 2 tsp corn flour

 

Chicken Pakora

Ingredients Needed

For the marinade:

Chicken - 250 gms
Ginger Garlic paste - 1 tsp
Garam Masala - 1 tsp

For the Pakora

Red Chilli powder - 1 tsp
Gram Flour / Besan - 1/2 cup
Corn Flour - 2 tsp
Salt to taste
Onions - 1 big
Green chillies - 3 medium
Cashew nuts - handful
Curry leaves handful
Coriander leaves - handful
Coriander leaves for garnish

 How to make the Chicken Pakora

Wash and cut into small bite size pieces. Let it drain in a colander so that all the water drains off.

Then take the chicken in a bowl, add turmeric, salt, ginger garlic paste and garam masala. Mix well and marinate for at least 30 mins. It tends to be better if you marinate for more time.

Cut the onions as julienne, chop green chilies into small pieces, have curry leaves and coriander leaves ready.

Once the chicken is marinated, sieve in the besan into the chicken. Then add the onions, green chilies, curry leaves, coriander leaves, cashew nuts and mix everything well.

Heat oil for deep frying. When the oil is hot, drop the chicken pieces, making sure the chicken is spread on the oil. 

Cook on all sides, making sure it's cooked. Drain on a kichen towel.

Notes:

Since the chicken is marinated for a while, it doesn't take much time to cook. Check if the pakoras turn to golden and remove. That should be enough to get the chicken cooked.

Enjoy!