I am thinking to make the following for the lunch of my indian and tunty:
karhi pakora
palak chicken
aloo chicken ke kabab
rice (may be zeera rice or tarkay wale)
roti, salad, chutney
Any more suggestions are welcome.
i was thinking to make the karhi gravy in advance and then the next day i will just have to reheat it, make pakoras, cook it a little with pakoras in it (i do it usually for 10-15 mins) and then applying bhaghar in the end. Can i do this?As its lunch so time will be short and i just want to make sure that the karhi acquires the required consistency before the guests arrive. Any ideas?