Me and baji are hosting a giant iftari tomorrow for all our rishtedaars. We’re talking her in-laws, two of our mamoos and their families (7 kids), and phuppo and her family (3 kids). So altogether it’s gonna be about 20 people. And they’re very picky eaters. My sister’s nand is a vegetarian so we have to have alot of vegetables included and fish too.
So far, this is the menu. Anything we should add/subtract?
Iftari food-
-Khajoors and date nut rolls
-Orange juice
-Chicken cheese balls
-pakoray
-fruit chaat
-keema stuffed cabbage rolls
Dinner-
Vegetarian dishes:
-Salmon with mushrooms
-prawns with broccoli and ginger
-stuffed potatoes in spinach sauce
-channay ka salan
vegetable jalfrezi
Meat dishes-
-spanish chicken curry
-sesame fried chicken with garlic bread and mashed potatoes (kid friendly food??)
-nargisi koftay
-grilled lamb chops
-beef kababs
-grilled chicken wraps (again, for the kids)
Sweet dish-
-Chocolate store bought cake for the kids and for the adults its still undecided
Raita, russian salad, and coleslaw
Naan, vegetable chaawal to be eaten with.
Oh and we do not want to overdo it, because it is a possibilty that eid will be at our place, we dont want to use up all ideas yet.
whoaaa gurlll chilll.....thts too much...u can cut off chanay ka salan...spanish chiken urry...cuz thts too much curry stuff...n make one salad russian or coleslaw...mithe main u can make coconut balls n u can make sum traditinal sweet dish lyk shahi tukray or gajar ka halwa
ok I scratched off chicken cheese balls, date nut rolls, channay ka salan, and im torn between taking off the beef kababs or the nargisi koftay?? which one should it be? I already have one salan item and one grilled... so either/or isnt so necessary..
Meetha will be ice cream cake as per lusi's suggestion-- great idea!
Riya although your menu is dreamy, I think you will overwhelm your guest, as zabardast Jii mentioned its too generous. For dinner parties I always say pick a theme and then work around the veterinarian or meat lover restriction.
-Khajoors
-Orange juice
-pakoray
-fruit chaat
-keema stuffed cabbage rolls
Dinner-
Vegetarian dishes:
-Salmon with mushrooms
-stuffed potatoes in spinach sauce
-channay ka salan
Meat dishes-
-sesame fried chicken with garlic bread and mashed potatoes, onion rings
-nargisi koftay
-grilled lamb chops
Sweet dish-
-Ice cream cake and mithai
Raita, russian salad,
Naan, vegetable chaawal to be eaten with.
My new and improved menu. Plus we have leftovers from yesterday’s chicken karahi (no one could eat dinner after iftari ) so if there’s a shortage of meat dishes, we’re good.
Belle- it turned out really good thank God! Everyone loved and tried just about every single dish and we sent them home with leftovers to be eaten for sehri or iftari the next day... and we still had enough leftovers to be eaten for the next day and a half.... very nice but tiring experience cooking for so many and such picky people!
Once your done with the iftar, plz share recipes for keema stuffed cabbage rolls and stuffed potatoes in spinach sauce.
Stuffed potatoes in spinach sauce:
Ingredients:
1 kg (2.2 lb) Potatoes
Mustard oil for frying
For the filling:
100 g Mint leaves
250 g Green coriander
50 g Green chillies
1 tsp Cumin seeds
5 tsp Mango powder
1/4 cup Raisins
Salt to taste
1/2 cup Mustard oil
2 1/2 tsp Turmeric powder
200 g Tomatoes, finely chopped
1 kg Spinach washed
250 g Fenugreek (methi) leaves, washed
10 tsp Red chilli powder
Salt to taste
5 tsp Coriander powder
5 tsp Garam masala
1/2 cupYoghurt
2 tbsp 1 oz Ghee
2 tbsp Green coriander, chopped
1 Ginger 1/2 inch piece, julienned
Peel and scoop out the inside portion of the potatoes, leaving the outer skin intact.
Heat the mustard oil till smoking in a wok deep-fry the potato shells till crisp and golden. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels.
For the filling, blend all the ingredients together to a smooth paste. Keep aside.
Heat the oil till smoking in the same wok; add turmeric powder, tomatoes, spinach, and fenugreek leaves. Saute for 15 minutes or till the mixture thickens.
Remove from heat and keep aside to cool. When cool, blend this spinach mixture.
Fill the fried potato shells with the mint and coriander paste and put them on a frying pan.
Pour the spinach gravy over the stuffed potatoes. Add 2 tbsp ghee and cook the potatoes on dum for about 1 hour.
Serve hot garnished with green coriander and ginger.
1 large cabbage
1/2 kg minced beef or chicken
1/4 kg ghee
3 medium-large onions
1 tsp red chilli powder
1/4 kg garam masala (whole)
salt to taste
1/2 tsp haldi
2 pieces of ginger cut into 1 inch pieces
First you wash the keema and mix it with half of the garam masala and salt. Heat up the oil/ghee in a pan and fry the keema in it. Set aside to cool in a plate. Then boil the cabbage leaves and set them aside as well in a separate plate to cool. Grind the remainder of the whole garam masala and add it into the fried keema.
Then finely chop the onion and ginger. Make a paste with coriander and spread it onto the boiled cabbage leaves.... on top of that, you add a layer of keema. Then put some onion, ginger, and garlic(to taste) over that and make a layer of this mixture. Roll the cabbage leaves and thread each roll to keep it togehter.
Fry the remainder of the garam masala in oil and add the cabbage rolls to it and fry on a low flame. When the cabbage leaves start to brown, cover the pot with a lid airtight... and slightly shake the pot at intervals... cook for 30-35 minutes this way, and you're done!
) so if there’s a shortage of meat dishes, we’re good.