Topic started by Priya (@ 63.251.87.214) on Fri Feb 8 12:26:45 .
All times in EST +10:30 for IST.

What are your choices when it comes to party food. Any suggestions on intersting recipes, food combinations, time-saving tips etc.

Responses:

• From: Kavi. (@ ac95158b.ipt.aol.com) on: Sat Feb 9 01:53:23
  
  For party we can cook some vegetable pulav,chapathi,wada either potato or ordinary or chili gobi/mushroom..For sweet...rasamalai or palgova or milkshakes..
  
  Is it a good menu?
  
  Kavi
  
  
• From: Check out (@ 203.106.139.154) on: Sat Feb 9 10:38:01
  
  http://forumhub.com/southfood/21605.21.50.30.html
  
  
• From: Yummy (@ nr8-66-161-170-84.fuse.net) on: Mon Feb 11 14:37:56
  
  hi,
  This menu is the easiest:bissibelabath,potato currry,rasam,raitha,plain rice and ice cream.Recipie for easy bissibelabath is given seprately from the kitchen.....
  
  
• From: Archana (@ 54.7.171.66.subscriber.vzavenue.net) on: Wed Mar 20 21:15:20
  
  I love hosting parties and calling people over for dinner...
  
  Fusion Cooking for a change: This was a hit
  -----------------------------
  Apetizers: Aloo Bora [Bengali], Corn Fritters, Samosa [green cutney and dates chutney - home made]
  
  Main Course: Hyderabadi Muslim Biriyani, Baghara Baingan, Avial, Tomato Rasam, Palak Paneer Kofta, Mooli parata
  
  Dessert: Rasmalai, Stawberry cheese cake
  
  want more....??
  
  need to know any of the above recipes?
  
  
  
  
  
• From: sush (@ bnest01.dialog.com.au) on: Wed Mar 20 22:11:15
  
  archana, why don't you post the recipes of all the above mentioned dishes? it will be useful.
  
  
• From: Archana (@ 126.7.171.66.subscriber.vzavenue.net) on: Sat Mar 23 19:12:42
  
  To start with - Aloo Bora
  This is a typical Bengali Dish...
  Bengali's if any here, forgive if its not upto ur mark.. :)
  
  This is a real delicacy as an apetizer..goes well with drinks
  
  
  Ingredients
  -----------
  
  Makes 40-50 b**lls [depending on the size u roll them to]
  
  Potatoes - 3 large
  Green Chillies - 7-10 If chillies are not very hot, use more
  Egg - 1
  Coriander leaves
  salt to taste
  Method:
  ---------
  
  Peal and Cook potatoes real well and mash them.
  
  Chop the green chillies real fine and mix with mashed potatoes and also chop coriander leaves finely and add to the mixture
  
  Add salt and the egg to the above mashed mixture.
  
  Roll them into really small b**lls.
  
  Heat oil and make sure its really hot. Add the b**lls into the oil and as soon as they become brown remove from the fire. Dont leave potatoes in oil for too long. They drink a lot of oil. So thats the reason make sure the oil is hot and fry them in real hot oil so they turn brown really fast.
  
  NOTE: Make sure that the potates after cooking them are not very soggy, cook them soft and dry, so its easier to make them into b**lls.
  
  Let me know how this was...
  
  Archana
  
  
  
  
• From: Archana (@ 126.7.171.66.subscriber.vzavenue.net) on: Sat Mar 23 19:25:20
  
  Palak- Paneer Kofta
  -------------------
  This is a very diff dish than the normal traditional kofta's, less spicy and no onions for a change!!
  
  
  Ingridients:
  ------------
  Chopped Frozen Spinach 1 pak
  Paneer 20 pieces
  Chopped Garlic ½ tsp.
  Chopped Green Chili 2 tsp.
  Corn Flour 3 tsp.
  Oil for deep frying -
  Salt As per taste
  
  Makhani Sauce - The gravy
  -------------
  Tomato Puree 1 cup
  Ginger Paste 1 tbsp.
  Garlic Paste 1.tbsp.
  Red Chili Powder 1 tsp.
  Chopped Green Chili 1 tsp.
  Fresh Cream 1/4 cup
  Kasoori Methi ½ tsp.
  Garam Masala Powder ½ tsp.
  Sugar/Honey 2 tsp.
  Salt As per taste
  
  
  Method:
  --------
  
  1. Thaw the frozen spinach in the Microwave. Add Corn flour and 2-3 chooped green chillies to the spinach and keep aside.
  
  2. Take spinach, flatten it on your palm and stuff paneer Pieces/b*lls in it. Shape it into a b*ll (kofta). Deep fry for 5 minutes in moderately hot oil.
  
  3. Heat oil /butter in a pan. Add Ginger Paste, Garlic Paste and chopped green chilies. Cook for 2 minutes.
  
  4. Add tomato puree, red chili powder, Garam Masala Powder, salt and 1/2 cup of water.
  Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey or both and kasoori methi. Stir in fresh cream.
  
  5. Add the Spinach-Panneer kofta only before serving.Do not boil the gravy and kofta;s together. The kofta's being so soft will break and dissolve.
  
  Tip: When doing this for a party, u could make these kofta's and the masala a day or 2 ahead of time,as these gravy dishes usually taste better the the next day after the making.....
  
  If i have not been clear or any doubts.. pour in..
  
  I hope u enjoy this too..
  
  Archana
  
  
  
  
  
  
• From: Veggie (@ 1cust10.tnt11.chiega.da.uu.net) on: Sun Mar 24 00:00:38
  
  Can we have egg-less aloo-boras?
  
  
• From: Archana (@ 37.7.171.66.subscriber.vzavenue.net) on: Wed Mar 27 14:02:54
  
  Yes you could have eggless too.. then in that case
  roll breamcrumbs over the aloo b*lls and then fry them..
  
  The reason for adding egg is for them to be crisp
  
  
  
• From: Archana (@ 134.7.171.66.subscriber.vzavenue.net) on: Fri Mar 29 11:26:06
  
  Anothe menu for party food
  
  Apetizers
  ---------
  hariyali paneer tikka
  aloo tikki - small round b*lls
  
  Gravies
  -------
  Dal Makhani
  Caulifower in tomato onion gravy
  Loukhi[bottle gourd] kofta
  Stuffed Capsicum
  
  Rice
  ----
  Saffron pulav -carrots, peas, jeera, cahewnuts, raisins, jeera and saffron
  
  Curd Samia - tempered with cashewnuts, raisins, green chillies and ginger
  
  Roti
  ----
  
  Pudhina Paratha
  
  Dessert
  ---------
  Baked Alaska
  
  
  
  
  
  
  
• From: The homebound (@ adsl-68-79-52-66.dsl.emhril.ameritech.net) on: Tue Jan 13 18:21:17
  
  Well, I felt after hosting few parties that its not good to make fried stuff except in limited quantities. The first reason is standing before the hot oil makes u tired very soon. Also, the food thats fried is heavy. The most important principle is to choose dishes that require less individual attention per piece. u can may be steam a bunch of idlies...less work..unlike dosas..well, again I am not suggesting idlies be a party food. I also stress on pre-preparation. If you can do a few things necessary the week before, it all saves time and energy to enjoy with your guests. A recent 30-minute meal by Racheal Ray gave me this idea of making various types of fillings and then leaving the making of crepes by the guests a good idea...reducing lot of your work.
  Personally, I like to work my menu around a particular theme. Like say...dishes that go with plain rice..eg...traditional south indian home meal..or dishes that go with some rice variety..mughalai style.or dishes that go with nans..punjabi style..you can make an appetizer with nans as well...like making a different dip for nans...(hummus or baba ganoush..middle eastern specialities) or make a course that belongs to one particular cuisine. In my opinion if you can make something which can be made in bulk but can be cut or made into small portions for individual serving..I think its the best..cos you save time by not working each individual piece and still end up getting individual pieces.
  I do not know many indian dishes to suggest..but I would appreciate if anybody can post dishes that would suit a party menu the above said way.
  
  
• From: aarthi (@ 206.70.243.251) on: Thu Jan 15 13:46:34 EST 2004
  
  Can anyone suggest any starters for guests that are not too filling?
  Also, any dessert recipes are welcome.
  
  

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