Grand Dinner Menu

I had organised a grand dinner on 9th January 2010 as I had invited the receipe books writer Mrs. Usha Purohit and Ex Air Vice Marshal Mr. Purohit.
The menu for the dinner was as follows:
1. Dry Snacks/Farsan items and french fries with drinks
2. Fruit Champange.
3. Boondi Raita
4. Chicken Kheema
5. Green Chicken
6. Alu mutter
7. Malai Paneer
8. Lachha Paratha
9. Plain rice with spices
10. Ras Malai

Here are few receipes:
Chicken Kheema

Ingredients:
1. 3/4th kg chicken kheema
2. 3 potatoes cut into 1/2 inch thick slices
3. 6 medium size onions finely cut
5. 2 tsp ginger-garlic paste
6. 1/2 tsp turmeric powder
7. 1.5 tsp kanda-lasun masala (available in indian market)
8. Red chilli powder to taste
9. 1 tsp garam masala
10. 2 tbsp Oil
11. 2 tsp green coriander chopped
12. 1 tsp dhania-jeera powder
13. Salt to taste

Method:
1. Clean the keema.
2. Take oil and put onion for frying. Fry onion till golden brown.
3. Add Kheema and potato slices.
4. Add red chilli powder, turmeric, dhania-jeera powder, kanda-lasun masala, ginger-garlic paste and salt. Saute for 5 mins.
5. Add 1 cup water and let the kheema cook for 20-25 mins. Cover with lid while cooking. Put some water over the lid, to avoid drying while cooking.
6. Add garam masala and let itcook fr next 10-15 mins.
7. Once done serve by garnishing with chopped green coriander and slices of boiled eggs.

*Tip: Kheema tastes good with bread and prefarably pav bread. You can even add mutter to it.

Caramel Custard

Ingredients:
1 litre room temperature milk
4 eggs
3 tsp custard powder
20 tsp sugar

Method:
1. Mix the custard powder in 1/2 cup milk.
2. Take the remaining milk, add eggs, 12 tsp sugar and custard powder mixture. Blend this in a mixer or with a hand mixer, till the sugar dissolves.
3. For the caramel take the remaining sugar i.e., 8tsp in a mould and prepare caramel on low flame. Let the caramel cool to room temperature.
4. Pour the milk mixture to this mould.
5. Take a cooker remove the weight, pour water in the cooker
about 2 inches. Keep the mould, covered in the cooker. Close the lid of the cooker and let it cook on low flame for 30 - 40 mins.
6. Test the doness by inserting a toothpick, if done the toothpick should come out clean. If not done let it cook for some more time.

Receipes

Here are the receipes for the dinner that I had made.

Grilled Chutney Pomfret

It’s a full pomfret marinated with green chutney and then grilled in the oven. A very tasty dish and very healthy too as it is grilled and not fried.

Ingredients:
1. 2 full medium sized Pomfrets - make a horizontal slit in between to fill the chutney. Also make vertical slits, not very deep, on the top part of the Pomfret.
2. Salt.
3. 1 lemon juice.
4. 1 tsp Turmeric powder.
5. Oil/butter for basting.
For the chutney:
1. 2 cups coriander leaves.
2. 3 green chilies or depends on your taste.
3. 6 peppercorns.
4. 3 cloves.
5. 4 cardamoms.
6. 1 inch dalchini.
7. Salt to taste. Remember that salt is applied to the fish.
Method:
1. Clean the pomfret at least 2-3 times.
2. Mix the turmeric powder, salt and lemon juice. Apply it to the fish.
3. Grind the chutney and fill it in the pomfret. Marinate the fish for 2-3 hours at least.
4. Pre-heat the oven to 250 Celsius for 10-15 minutes. Apply few drops of oil to the tray. Place the pomfrets and let get baked. Change the side of the fish for good grilling. Cook the fish for 12-15 minutes.
5. Serve the fish with onion rings and lemon.

Tandoori Chicken
It’s nice grilled chicken. A very popular Indian dish.

Ingredients:
1. 1 kg chicken, cut into pieces.
2. 250 gms hung curd.
3. 4 tsp Everest tandoori masala.
4. 1 tsp kasoori methi (dried methi).
5. 2 tsp kashmiri red chilli powder.
6. 1 tsp turmeric powder.
7. 1 tsp garam masala powder.
8. 1.5 tsp ginger-garlic paste.
9. 2 tbsp coriander leaves finely cut.
10. 1 lemon juice.
11. Salt to taste.
12. Oil/butter for basting.
Method:
1. Clean the chicken. Apply salt, turmeric powder and lemon juice to the chicken.
2. To prepare the marinate mix curd, kasoori methi, coriander leaves, ginger-garlic paste and all the remaining powders. Apply this to chicken. Let it marinate for 3-4 hours.
3. Pre-heat oven at 250 degree Celsius. Place the chicken pieces on the tray. Apply some butter. Change the side of the chicken. Cook the chicken for 15-20 minutes.
4. Serve the grilled chicken with onion and green chutney.

Kolhapuri Chicken Rassa
It’s a hot red curry, specialty of Kolhapur.

Ingredients:
1. ½ kg chicken, cut into pieces.
2. 2 onions, sliced vertically and deep friend.
3. 3 onions, finely chopped.
4. ¼th cup dried coconut, grated.
5. 1 tsp red chilli powder.
6. 1 tsp turmeric powder.
7. 1 tsp kanda-lasun masala (kolhapuri special masala).
8. 1 tbsp coriander leaves, chopped finely.
9. Oil.
10. Salt to taste.
Garam Masala:
1. 2 cardamoms.
2. 2 cloves.
3. 1 inch dalchini.
4. 4 pepper corns
5. 1 tsp poppy seeds, sautéed to make it pink.
Grind all the ingredients to a fine powder.
Method:
1. Clean the chicken.
2. Sauté the chopped onions in oil, till pink in colour.
3. Sauté the coconut, till light pink in colour.
4. Grind the fried onions, sautéed onions and coconut to a fine paste.
5. Fry this paste in 2 tsp oil. Add chilli powder, turmeric powder and kanda-lasun masala.
6. Add chicken and sauté.
7. Add water for curry and cook till chicken is done.
8. Add garam masala powder and let the curry boil till the masala is cooked and you get a nice aroma.
9. Garnish with coriander leaves.
10. Serve with chapatti and rice.

Today Mamma, Pappa, Didi, Atul and Ada coming for dinner

I plan to make nice chutney pomfret for Pappa, tandoori chicken, chicken rassa, salad, rice and chutney.
I will post the receipes very soon.