so i invited two of the newly weds next sunday on todays eid milan .. annddd i have no menu
\i want to really have something other than the chicken biryani.. gawd, .want to have some fun and classy h’orderves
so i recently saw on paula deen’s the fried shrimp toast. it looked yum.
what else
what elseeee
chinese NOOO never turns out operfect ..
desi NOO cose’
continental hmmmmm
but what?? steak?? .. god noooo
i think i will make simple brown rice and then make a number of curried or uncurried salan types of kabobs.. but thatss desi
I used the exact same quantity and it turned out too Hot. So I used half of it as a marinade and add another onion, more vinegar to the rest to make it less Hot to be used as a dipping sauce.
Keep the quantity of the other ingredients as the recipe and just reduce or increase the number of chillies depending on how you want it to be
Kashmiri chili - 6
Button chillies - 1/4 cup
kutti mirchain - 2 table spoons
garlic - one teaspoon
oil - half cup
vinegar - half cup
onion - 1 small
lemon juice - 2 teaspoons
Throw all of the ingredients in the blender and blend till it looks like sauce
Kashmiri Chillies and Button Chillies are a bit confusing but I found out what they are.
Button Chillies are the round sookhi mirchain that people put in Bhigaars.
Kashmiri Chillies are again sookhi mirchain that look like dried fresh chillies.
Perri Perri Rice
Im made this with sliced sausages but you can make 'em with chicken.
Boil rice to all its kani, strain it and leave it in chalni
Fry 2 fresh cloves of garlic
Add sausages
Then add one diced tomato, onion and hari piyaaz
Add soya sauce
Vinegar
and Salt to your taste
Add the boiled rice to it and enjoy with peri peri sauce
^ thats the orginal recipe but I added Peri Peri sauce to the rice to make it more spicy.
If you are making it with chicken then cut chicken into cubes and add Peri Peri Sauce to it to marinate overnight.
I used the exact same quantity and it turned out too Hot. So I used half of it as a marinade and add another onion, more vinegar to the rest to make it less Hot to be used as a dipping sauce.
Keep the quantity of the other ingredients as the recipe and just reduce or increase the number of chillies depending on how you want it to be
Kashmiri chili - 6
Button chillies - 1/4 cup
kutti mirchain - 2 table spoons
garlic - one teaspoon
oil - half cup
vinegar - half cup
onion - 1 small
lemon juice - 2 teaspoons
Throw all of the ingredients in the blender and blend till it looks like sauce
Kashmiri Chillies and Button Chillies are a bit confusing but I found out what they are.
Button Chillies are the round sookhi mirchain that people put in Bhigaars.
Kashmiri Chillies are again sookhi mirchain that look like dried fresh chillies.
Perri Perri Rice
Im made this with sliced sausages but you can make 'em with chicken.
Boil rice to all its kani, strain it and leave it in chalni
Fry 2 fresh cloves of garlic
Add sausages
Then add one diced tomato, onion and hari piyaaz
Add soya sauce
Vinegar
and Salt to your taste
Add the boiled rice to it and enjoy with peri peri sauce
^ thats the orginal recipe but I added Peri Peri sauce to the rice to make it more spicy.
If you are making it with chicken then cut chicken into cubes and add Peri Peri Sauce to it to marinate overnight.
my mum sometimes to move away from the traditional biryani pulao, makes arab-style rice wheres its topped with meat like chicken. she also makes bhagarey baingan and she makes this fish - its like an entire fish marinated in masala and then topped with a tomatoey chutney and baked.
my mother is the queen of entertaining.
lasagne is always a hit no matter what!! so put in a pasta dish for kicks.
you could also make persian style rice.
basically you cook the rice in a separate pot until it boils, or reaches "pehli kun" like my mom says.
then you drain it and put it aside. it should be 1/2 to 3/4 cooked at this point.
in another pot, with some oil, fry some sliced potatoes and arranged them all on the bottom of the pan. when the potatoes are halfway done, you spoon the previously boiled rice on top of the potatoes. put the temperature on low, put the lid on, and let it cook until the rice and potatoes are done.
then you put a plate on top of the pateela and tip it over (like when taking a cake out of a pan) and the rice comes out with the potatoes sitting neatly on top, all crispy and golden and delicious!
my mom entertains so much, she has all these combos that she's tried and tested over the years. one of my favourites is mattar chawal with spicy timatar ki chutney and shami kebabs. she also makes this amazing timatar ghosht to go with it. yummmmmm... :)
I did my first dinner party for my hubby’s friend about 6months ago and there were 12ppl altogether!
I did east mixed with west so whatever people feel like eating…
I made cholay kishmish palao..
Nargisi koftay
And chicken tikka
So not too much desi stuff…
I also made huge roast beef with all the usual baby root vegetables so baby potatoes, carrots, sweetcorn and ofcourse yorkshire pudding. Everyone finsihed the roast plus veggies first and when there was none left they had to resort to the desi food.
For dessert, i had huge individual trifles decorated with roasted almonds, strawberries and pineapple. One was enough for a couple but the boys were feeling greedy and had one each and wernt willing to share with their wives..haha!
Cuz i spent the whole day in the kitchen preparing I couldnt eat anything at all during the dinner so no idea how tasty everything turned out! Although, didnt know how to take in all the compliments…AH all went well…
I can relate to that panic feeling that Hin33 has. I always get so freaked out trying to get the menu ready and then get so nervous making the stuff cuz I keep thinking it 's going to turn out all icky.
My mom handles these big dinner parties so much better than me:hinna:. She usually has 3 or 4 dishes cooking at the same time and everything turns out so yummy…
is on this comin sunday. ill have the pics for u guys don worry :) \\
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Adrasteia/: i think yea .. the hard boiled egg in the qeema laikinnnn 99% of the times ur qeema will crack as u will fry it i mean after wrapping it around the eggs.. so try to get the small eggs and wrap a fat layer for provide egg exposing in cooking
and she makes this fish - its like an entire fish marinated in masala and then topped with a tomatoey chutney and baked. 
