Party menu (without onion, garlic & tomato)

These recipe I learnt from Mayunk Bhai's Mom Mrs. Jain. She Used to take cooking classes. She is wonderful cook. As we know all housewives have there wonderful secret recipes, so here is few of them. Today I'm writing a full menu for small Get Together (GT). This full menu I learnt from auntie only. Just I'm including one starter & vegetable raita.

The menu is :

Paneer Pakoda

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Chhole
Bhatura
Palak Pulao
Vegetable Raita
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Choco Vanilla Sundae
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Paneer Pakoda

Ingredients: (serves 4)

Paneer thin slices 12 n0s

Bengal gram flour (besan) 60 gm

Salt to taste

Chili powder to taste

Oil to fry

Method:

• Prepare a smooth batter with gram flour, salt, chili powder & water (pouring consistency).
• Dip paneer and fry in hot oil.
• Serve piping hot with mint chutney or tomato ketchup.

Chhole

Ingredients:
Chhole 250 gms
Oil 15 ml
Chili powder 1 tsp
Jeera powder 1/2 tsp
Coriander(Dhaniya) powder 1/2 tsp
Salt to taste
Jaggery crushed 1 tsp
Tamrind pulp 2 tsp

Method:

• Soak chhole overnight. Pressure cook till full done.
• Heat oil, add jeera pwd, dhaniya pwd, chilli pwd, cooked chhole & cook for 2 mins.
• Add jaggery, tamarind pulp & salt, mix well.
• Add little water if required.Add freshly chopped coriander & serve hot.

Bhatura

Ingredients:
Rfined flour 400 gm
Yogurt (curd) 115 gm
Soda bicarbonate 1 tsp
Salt to taste
Oil to deep fry

Method:

• 
  

Make dough with curd, salt, soda, flour & little water (fairly wet).

Keep aside for opne hour.

Knead well. Roll our puries of 6" diameter.

Fry them in hot fat like puries & serve hot with chhole.

Palak Pulao

Ingredients:

Pulao rice 500 gm
Jeera 1 tsp
Bay leaf 2 nos
Palak (spinach) 250 gm
Salt to taste
Oil 20 ml

Method:

• Wash rice and soak.
• Wash n chop spinach.
• Heat oil, add jeera, bay Leaf & chopped spinach.
• Cook spinach till well done.
• Add rice, water & salt. cook till done.

Vegetable Raita

Ingredient:

Cauliflowe 100 gm

Carrot 100 gm

French beans 50 gm

Green peas 20 gm

Potato 50 gm

Pomogranade 50 gm

Curd (yogurt) 250 gm

Salt to taste

Sugar to taste

Black pepper powder to taste

Method:

• Boil all vegetables separately, refresh all except potato.
• Whisk curd with sugar, salt & pepper powder.
• Mix vegetable, pomogranade & curd together. Now its ready to serve.

Choco Vanilla Sundea

Ingredients:

Vanilla ice cream

Chocolate sauce

Dry fruits Chopped

Tuti fruity

Method:

• Pour chocolate sauce from the rim of glass and make design.
• Add one scoope of ice cream & and dry fruits and tuti fruity.
• Repeat it again & pour chocolate sauce over it.
• Garnish with lots of nuts & cherry.

Aloo Channa Chat

This prep varies from place to place. Its totaly upon us how we will prepare it according to our taste. In our college this was the always first choice for starter, because its very easy. Here I'll tell you the easiest version without any chutney.





Ingredients



Potato boiled (aloo) 250 gm

Cheak pea boiled (kabuli channa) 100gm

Fresh Pomogranade 50 gm

Onion Large finely chopped 2 nos

Tomatoes Large finely chopped 2 nos

Green chillies finely chopped 8 nos

Salt to taste

Lemon large 5 nos



Method:

• Boil the potatoes and soaked cheak pea saperately.
• Add onion, tomatoes, green, cheak pea, potato, corriander & salt.
• Add pomogranade, lemon juice & mix well.
• serve chill.

Lahsuni Palak (spinach with garlic)

I love garlic. This is the easiest prep with only 5 ingredient including salt.



Ingredients:

Palak (spinach) 250 gm
Garlic 10 cloves
Green chillies 2 nos
Butter 20 gm
Salt to taste


Method:

Blanch spinach and make fine puree.
Chop garlic very fine.
Slit chillies length wise.
Heat the pan, add butter and saute garlic till cook.
Add green chillies and spinach puree and cook well.
Add salt according to taste.
Finish with 1 spoon of fresh cream(optional).