Showing posts with label party recipe. Show all posts
Showing posts with label party recipe. Show all posts

Friday, December 7, 2018

Bruschetta

Bruschetta Recipe


I utilized grape tomatoes for the bruschetta shot, yet I likewise love to utilize and garden crisp tomatoes when they are at their crest from the garden. Since despite everything we have only a short time for our own to develop and age, I swung to these all year gems from the supermarket. You can likewise utilize red, yellow bell pepper, or a sweet onion relying upon your inclination to give it a great look and taste.

This formula can without much of a stretch be split or increased relying upon the number you intend to serve. Bruschetta makes an excellent canapé and I want to serve a plate of it for gatherings or social affairs. You can toast the bread early and after that include the garnish and balsamic shower just before the gathering starts for serving.

Ingredients
  • 1 loaf French or Italian bread sliced into 1 1/2 - 2 - inch slices
  • olive oil
  • 1 clove garlic
  • 1-pint grape tomatoes sliced in half or 1 medium tomato, diced
  • 6-8 large basil leaves chopped
  • salt to taste
  • Mozzarella Cheese.
Instructions
  • Drizzle olive oil onto a grill pan over medium heat. 
  • Place bread slices onto grill pan and drizzle tops with additional olive oil. 
  • Cut the tip off of garlic clove and rub onto the top side of the bread slice. 
  • Grill bread until lightly toasted, flipping to grill the other side, about 3 minutes per side. 
  • Remove from grill to a serving platter.
  • Stir together tomatoes and basil leaves. Add salt and spoon onto the top of the grilled bread.
  • Add Mozzarella Cheese on it and serve with sauce.

Tuesday, May 1, 2018

Kathal/Jackfruit Curry

Kathal/jackfruit sabji or curry

Kathal/Jackfruit Curry recipe will definitely satisfy your taste buds as it has a great combination of aromatic spices in it. As it a bit complicated to cut and clean but it is one of the best curry recipe as I have posted, it is so easily available in market. Its rustic texture and the taste when blended with the right ingredients, it creates an exotic dish which can be prepared for house parties also. You must try this recipe at home, and trust me it will get added to your favorites.
Ingredients
  • 500 grams Jackfruit Raw (Kathal) , cut into pieces
  • 1 Cardamom (Badi Elaichi)
  • 1 Green Chilli
  • 1 tbsp Cumin (Jeera) powder
  • 1 cup Water
  • 1 bay Leaf
  • 1 Cinnamon Stick (Dalchini)
  • Salt , to taste
  • 5 Tomato , chopped
  • 2 Onions , optional, chopped
  • 1 cup Water
  • 1 tbsp Ginger , paste
  • 1/2 tbsp Turmeric powder (Haldi)
  • 1/2 tbsp Asafoetida (hing)
  • 1/2 tbsp Garam masala
  • 4 tbsp Cooking oil , as required or ghee
  • 2 tbsps Coriander (Dhania) Leaves , chopped

Instructions
  • To begin making the Raw Jackfruit/kathal Curry, first clean the jackfruit pieces and then cook for up to 1-2 whistle in a cup of salted water and a cinnamon.
  • Drain the water and keep it for 7-10 minutes, allow it to cool.
  • Fry the kathal in oil for 2- 3 minutes
  • Take a blender, add onion, tomatoes, green chillies, a small piece of ginger and 3-4 cloves of garlic and blend it into a paste.
  • Take a kadhai/ pan, heat oil int it add cumin seeds, bay leaf, cardamom and when they splutters, add ginger garlic paste.
  • After a minute add blended paste to the kadhai/pan.
  • Cook the masala for 5-10 minutes until it gets golden brown in color.
  • When masala gets ready add fried kathal pieces into it and sautĂ© them until masala get coated on the kathal pieces.
  • Add asafoetida and saute for about 10 seconds.
  • Add water as per consistency of curry and your preference.
  • Add garam masala powder, salt to taste.
  •  Let the gravy cook for about 6 to 8 minutes. 
  • Add coriander leaves to garnish.
  • Serve Raw Jackfruit Kofta Curry Recipe along with Rice, Roti, Paratha

Friday, April 27, 2018

Melon Slush



In this hot summer stay refreshing and cool with this Melon slush. There are basically three flavors used in this drink which will make you feel cool, relax and hydrated. I have used Watermelon, Lemon, mint and other ingredients which are good for your health also. If you are a diet conscious then this would be a best option for you to take during your meals, as it contain lemon and watermelon both are awesome for weight loss and specially during summers.

Serves- 6

INGREDIENTS
  • 1 Medium Size Watermelon
  • 2 tbsp Lemon juice
  • 2 tbsp of granulated sugar
  • 1 tbsp Black salt
  • 1/4 Cup Water
  • 4 sprigs fresh mint

DIRECTIONS
  • Remove the skin and seeds of melon cut into 2-inch pieces.
  • Make the simple syrup: In a saucepan, mix 2 tablespoons granulated sugar, 1/4 cup water, and 1/4 teaspoon black salt; bring to a boil. Reduce heat; simmer (don’t stir) until the sugar dissolves, 2 to 3 minutes.
  • Remove it from the heat and stir in the flavorings, let cool completely. Strain into a small bowl or measuring cup, add 2 tbsp lemon.
  • In a blender, simple syrup mixture and half the melon until smooth. Strain into a pan, Cover and freeze until set, about 8 hours.
  • When ready to serve, transfer to glasses, put mint and melon slice on top of the glass , and serve with additional fruit, if desired.

Tuesday, April 24, 2018

Paneer Butter Masala/Paneer Makhani


Paneer Butter Masala Recipe

Paneer Butter Masala is a traditional North Indian recipe in which Paneer pieces are cooked in rich creamy butter & tomato gravy. Paneer Butter Masala also named as Butter Paneer, Paneer Makhani etc. the dish is made up of aromatic Indian spices and by rich gravy made by using tomato puree, onion paste, and cashew paste. Paneer is a type of fresh cheese common in Indian subcontinent, and Paneer butter masala is one of the most popular Paneer recipes in Indian cuisine. The dish looks very exotic and tastes yummy. This dish is more appropriate for occasions , special events, celebrations, gathering and parties.

Ingredients
Paneer: 250 gms
Tomatoes: 4-5, roughly chopped
Onions: 2-3. roughly chopped
Ginger-Garlic Paste: 1 tbsp
Cashew Nut: 1/4th cup
Garam Masala: 1/4th tsp + to sprinkle
Cardamom Powder: 1/4th tsp
Paprika Powder: 1 tsp
Red Chilli Powder: 1/4th tsp
Sugar: 1/2 tbsp
Milk/Water: 1/2 cup
Heavy Cream: 1/4th cup
Butter: 2 tbsp
Oil: 2 tsp
Salt: To Taste
Kasoori Methi [Dried Fenugreek Leaves]: 1 tbsp, crushed
Coriander: 1 tbsp, chopped to garnish

 Instructions
  • Roughly chop the onions and tomatoes. Put 1 tsp oil in a pan and dump all the onions and tomatoes into it. Now add the cashews. Let this cook for 7-10 mins or till the onions become soft and tomatoes become mushy. The cashews would also become soft by then.
  • Now switch off the flame and wait for the mixture to cool down a bit. Grind to a smooth paste
  • Take 2 tbsp butter in a pan. Also add a tsp of oil into it, this will prevent the butter from burning. Add ginger-garlic paste and saute for 2-3 minutes. 
  • Add in the paprika powder, cardamom powder, garam masala, red chilli powder, salt and sugar and give it a good mix. Now crush the kasoori methi and add it to the gravy.
  • Add the cream into the gravy next.
  • Cut paneer into desired shape and add to the gravy. At this stage you can add either milk or water to the gravy. Milk will further increase the richness of the dish.
  • Cover the paneer and let it simmer for 5-7 minutes on low heat.
  • This is to make sure that the paneer absorbs all the spices well. Sprinkle garam masala on top and garnish with chopped coriander.
  • Serve Paneer Makhani with butter naan or rice.
Tips
  • Skip using the cream if you want to cut down on the calories. Use milk instead.
  • The gravy can also be made using almond paste.
  • The gravy gets really thick after it cools down [because of cashews] so adjust the consistency accordingly.


Monday, April 23, 2018

Punjabi Chole

Punjabi chole

Chole is also known as Chana Masala is a chickpea dish cooked in a bit spicy gravy. In this recipe chole and tomatoes are simmered with a mixture of fried garlic, ginger, onion and green chillies and some roasted masala by which it gets an authentic taste like cumin, bay leaf, cinnamon, fennel seeds, coriander (dry).It is best enjoyed with Bhatura or poori and also goes well with rice or pulaao. Use of Chole is very popular in Indian Street Food and chaats like Aloo Tikki. Its taste increases when served with onions, chutney, pickle etc.

Serves: 5-6
Preparation Time- 15 mins
Cooking Time- 30 mins
Total Time- 45 mins

Ingredients

For Masala
Cardamom: 5-6
Black peppercorn: 4-5
Bay leaves: 2
Cinnamon sticks: 2
Cumin seeds
Fennel seeds
Coriander Seeds
Dry red Chillies-2
Salt: to taste

For the chole
Tea bags: 2
Chole: 2 cups
Onion: 3/4 cup, grated or pureed [from 2 small onions]
Tomatoes: 2.5 cups puree [from 4 medium tomatoes]
Cloves: 3-4
Ginger-garlic paste: 2 teaspoon
Chole Masala: 3 teaspoon
Salt: to taste
Water: 5 cups [depending on how thick or thin you want gravy to be]

To garnish
Ghee [clarified butter]: 1 tablespoon
Ginger: 1 inch, cut into julienne
Dried fenugreek leaves [kasuri methi]: 1/2 tbsp, crushed
Coriander leaves: 2 tablespoon, chopped
Garam masala: 1/4 teaspoon

Instructions
  • Soak the chickpeas overnight in enough water to cover them.
  • In a pressure cooker add the soaked chickpeas, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.
  • Roast the ingredients of masala on medium flame and grind in finely in grinder.
  • In a wok, heat 2 tsp of oil. Once hot, add grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.
  • Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
  • Now add the tomato puree , stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent the splash all around.
  • Add the roasted and grinded masala, and mix for a 1-2 minutes.
  • Add the chole next and stir until they get coated with the spices, around 2 minutes.
  • Add water, cover the pan and let it simmer at medium-low flame for around 20 minutes. The gravy will thicken after 20 minutes so add water accordingly.
  • Sprinkle some garam masala, kasuri methi and garnish with chopped coriander leaves.
  • Serve with roti, paratha or plain rice.


Sunday, April 22, 2018

Chocolate Pudding

Chocolate Pudding
Yummmmm…….Chocolate pudding, the mouth watering recipe…..its my all time favorite in desserts and yours too.This recipe can be served as after lunch or dinner as dessert whether hot or  chilled as per your preference.This chocolaty pudding is so delicious that no one can stop from trying. So what you are waiting for…..read the instructions and try it at your home and serve them this chocolaty Pudding.

Serves- 6-10
Preparation Time- 10 mins
Total Time- 10 mins + Chilling

Ingredients

  • 1/2 cup sugar
  • 1/4 cup unsweetened baking cocoa
  • 1/2 cup cornstarch
  • 1/4 tbsp salt
  • 2 ½ cups milk
  • 1/3 cup butter, cut into pieces
  • 2 tbsp vanilla essence
  • Grated Chocolate for garnishing
  • Whipped cream, if desired 
Instructions 
  • In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer. 
  • Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream and grated chocolate.

Bruschetta

I utilized grape tomatoes for the bruschetta shot, yet I likewise love to utilize and garden crisp tomatoes when they are at their cres...