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Party Menu 1

Party Menu 1
Normally when we have any function to celebrate we mostly throw a party for our loved ones and friends. Catering is the easiest way to entertain a large number of people in short time. No messy kitchen. For those who wishes to entertain their guest with home-made food...please check out the following recipes which could be prepared for such occasions.

I have being thinking about creating a space for sharing recipes for menus for special occasions like birthday party, baby shower or any function where we like to cook ourselves rather than going to a fancy restaurant or cater food. Normally I used to cook myself with help of some close friends for these types of occasions. I would like to share my recipes for those who plan to throw a party with home cooking. My son Arvind celebrated his 5th b’day on 8rd March 2009 here in Dallas. We had a small birthday party in our home with help from my close friend Dana and her family.

The following recipe is prepared for 8 adults and 5 children.

The Menu for the Party was:

  • * Roasted Chicken with Herbed Vegetables
  • * Mutton Curry
  • * Vegetable Kurma
  • * Spicy Long Beans Chilli Fry
  • * Palak Panner
  • * Ghee Rice with Pearl Onion and Green Peas
  • * Mushroom Fry
  • * Spicy Tomato Rasam
  • * Plain Rice

Roasted Chicken with Herbed Vegetables

For a very long time I wanted to try stuffed roasted chicken but wasn't very sure whether it will come out right. As I was watching food network few days back - Tyler Florence’s Ultimate Recipe show was running and guess what he was preparing his Ultimate roasted chicken. I was delighted and decide to try his recipe for my son's birthday with my twist. In the original recipe he used just cremin mushrooms whereas I'm substitute it with button mushroom, onions and green bell pepper. With the help of my friend Dana we both manage to tie up the chicken somehow - but for first timer trust me it was not that bad.


1 whole chicken

1/2 cup pearl onions halved

1 whole garlic cloves

1 lemon quarted

3tbsp mint leaves

2tbsp mixed herb spice

1/2 pound sliced bacon

4tbs olive oil

2tbsp ground pepper powder

10 big button mushrooms halved

1 green bell pepper cubed

1 red onion cubed

Preparation Methods;

Wash the chicken really well and trim any excess fat and pat the chicken dry with paper towels. Season the cavity with salt and pepper.

In a large bowl combine the pearl onion, lemon, garlic, mixed herb spice, mint leaves and olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using kitchen twine tie the up the chicken really tightly making sure that the stuffing will not fall off. Place the chicken breast side up in a roasting pan sprinkle little salt and pepper and layer the strips of bacon up breast until covered.

Roast the chicken for 2 hours at 400 degrees- arrange the mushrooms. red onions and green bell pepper around the chicken.

Remove the chicken from the pan, cover with foil if you prefer, and let stand for 10 minutes to rest. Serve the chicken with the roasted vegetables.

Mutton Curry

This happens to be my mother-in-law recipe. Her mother-in-law used to make these curry back in India and she shared the recipe with as it’s my hubby’s favorite dish and prepare the dish as surprise for this b’day last year. It turned out to be the best mutton dish I have done so far and I decided to prepare it again for my son’s b’day by just add crushed tomatoes as the original recipe there is no tomatoes added.


Masala Gravy( To be grind):

1 cup shallots chopped
15 dried chillies (adjust according to your intake of spice)
6tbsp coriander seeds (crushed before adding)
½ tsp cumin seeds
6 pcs curry leaves
2tbsp ginger garlic paste
½ tsp poppy seeds

½ cup coconut Powder or fresh grated coconut (Grind with little water to a fine paste and keep aside-to be added b4 serving)

Add 5 tbsp of oil in wok add the all the masala ingredients and roast to grind into a smooth paste.

½ kg cubed mutton

5 curry leaves-

6 shallots crushed

5 garlic crushed

½ cup big onion chopped

4 dried chilies

4tbsp crushed tomatoes

1tsp mustard seeds

2tbsp ghee

salt to taste

coriander leaves

Preparation Method:

Heat 2 tbsp of Ghee and 2 tbsp of olive oil to wok add cumin,garlic,curry leaves,dries chillies,shallots,onions and mustard seeds fry till the onions turns slightly browned followed by crushed tomatoes. Then add the mutton cubes and the masala gravy. Pressure cook for 6 whistle--wait to remove whistle. Add the coconut paste bring to boil. Serve to plate -garnished with chopped coriander leaves.

Vegetable Kurma


1 cup of freshly grated coconut or use 5tbsp of coconut powder
6pcs dried chillies
6tsp of coriander seeds crushed
1/4 cup coriander powder
1/2 tsp of cumin seeds
1tbsp of ginger garlic paste
Small piece of cinnamon stick
2pcs cloves
2pcs cardamom pods
1/2 cup of chopped shallots
1/2tsp of poppy seeds

1/4tsp of fennel seeds

1 green chillie
2tbsp of pottu kadaial
5 pcs of peppercorns
Few piece of mint leave

Fry all the kurma ingredient in oil and once cooked grind into coarsely paste, keep a side

1/2 cup of shallots cut into half
1/4tsp of mustard seeds
2 tomatoes quartered
4 curry leaves
1 cup chopped mushrooms

1 cup chopped carrots,

½ cup green beans

½ cup cauliflower

Preparation Methods:
On a medium flame, heat 3tbsp of oil ,add mustard seeds once it starts to pop add curry leaves and chopped shallots. When the shallots are semi cooked add the tomatoes, fry well. Then add the chopped vegetable, pour 1/2 cup of water. Cover and let the vegetable cook for 15 minutes.
Remove the cover to
check whether the vegetable are tender enough, then add the kurma masala. Add salt to taste...If u fine the kurma too thick u can thin it by add some hot milk or just water. Remove from flame once it starts to boil.

Spicy Long Beans Chilli Fry


1 cup of long beans
1 finely chopped onions
1tomato minced finely
3 garlic minced
1tsp minced ginger
1tsp mustard seeds
1tsp white sesame seeds
2tbsp of lemon juice
1tsp of turmeric powder
1tsp of gram masala
3tbsp crushed chillie flask
Salt to taste

Preparation Methods:
Marinate the long beans with 1/2tsp of salt and turmeric powder. Add the lemon juice and micro-wave on high for 3 minutes. Lemon juice will retain the color of the beans.

Coat a fry pan with 3tbsp of olive oil and fry the crushed chillie flask for 5 minutes. Then add mustard seeds,garlic,ginger,sesame seeds and the chopped onions. Fry for 1 minute then add gram masala,turmeric powder and salt. Let the spice powder cook well in the oil for 10 minters. Add the long beans and cover. Let it cook until the beans are well fried in the mixture. Add the minced tomatoes, fry for another 5 minutes or until the tomatoes release its juice .Remove and garnish with chopped coriander leaves.

Palak Paneer


1 cup spinach

½ cup fresh methi leaves

2 garlic cloves crushed

2 shallots crushed

1tsp ginger garlic paste

1tsp salt

1tsp gram masala

1 dried chilli

In a pan add 1tbsp ghee and fry the above mentioned ingredients till the spinach and methi leaves are tender with 1 cup warm water. Once cooled grind into a smooth paste and keep aside.

1cup home-made paneer (lightly fried with 2tbsp ghee)

1 large onion thinly sliced

3tbsp crushed tomatoes

1tsp cumin seeds

1tsp mustard seeds

1 tsp coriander powder
½ tsp chilly powder
¼ tsp turmeric powder
1tsp gram masala powder

10 cashew nuts( lightly fried in ghee and grinded to paste with 2tbsp warm water)

½ cup fresh cream or hot milk

Preparation Methods

Heat little oil in a pan, add cumin seeds, mustard seeds and allow it to splutter. Then add chopped onion and sauté them till transparent. Add all the spice powders and fry until the raw smell disappears. Now stir in pureed spinach mixture and cashew paste .Add little water if needed and simmer for 5 minutes. Now add the fried paneer cubes and allow them to mix well in the gravy. Finally stir in the fresh cream and adjust the level of salt. Once it starts to thicken remove from flame and serve hot with coriander leaves.

Ghee Rice with Pearl Onion & Green Peas


5 cup basmati rice

1 cup frozen green peas

5 pearl onions halved

2 green chili halved

1 large red onion thinly sliced

½ cup ghee

5 curry leaves

1tsp cumin seeds

½ tsp fennel seeds

2 dried bay leaves

1 cinnamon stick

5 cardamom pods

3 cloves

1tsp gram masala

8 cup warm water

Salt to taste

2tbsp fried cashew nuts

Chopped coriander leaves

Preparation Methods:

Wash the basmati rice well and drain and keep aside. Heat a non-stick wok –Once heated pour in the ghee with 3tbsp olive oil. Then add the curry leaves, cumin seeds, fennel seeds, bay leaves, cinnamon stick, cardamom pads and cloves. Once they starts to splutter add the green chilli, pearl onion and red onion. Sauté till the onions turn slightly brown followed by the green peas with salt and gram masala. Finally add the rice and 8 cups of warm water. Let it cook for about 2 minutes then transfer to rice cooker. Garnish with chopped coriander and fried cashew nuts and serve hot.

Mushroom Fry


Marinate for the mushrooms:

2 packets button mushrooms
1 packet of McCormick Original Buffalo Seasoning mix
1tbsp of ginger garlic paste
1tbsp of chillie powder
1tbsp of gram masala
1tbsp chicken curry powder

1tsp onion powder

1tbsp crushed chili flask

¼ tsp cinnamon powder

1tbsp curd

1tbsp ghee

½ tsp turmeric powder
4tbsp of lemon juice
1tsp of grounded pepper
2tbsp of olive oil
Salt to taste

Wet a large kitchen towel and wipe out the dirt from the mushrooms and keep aside. In a large bowl add all the marinate ingredient and whisk well. Add the mushroom and mix well and refrigerate overnight.

1 large red onion sliced

2 large tomatos quartered

1 green capsicum cubed

Vegetable oil for frying

Chopped coriander leaves

Preparation Methods:

Heat a large non-stick wok. Once heated pour in vegetable oil and fry the mushroom until golden brown -.Drain the excess oil on paper towel and keep aside. Heat another non-stick and dry roast the onions, tomatoes and green capsicum till tender with little salt and pepper. Arrange the mushroom on a large serving plate and garish with the sautés vegetable and chopped coriander leaves.

Spicy Tomato Rasam

After having a heavy lunch it would be advisable to have a little rice Indian Spicy Soup called Rasam. Many ways and types of method are there in preparing this dish. Well I’m going to share the recipe of Tomato Rasam.


For wet grinding

3 garlic cloves

5 curry leaves

1 cup tamarind juice

1 large tomato

1tsp cumin seeds

Salt to taste

¼ tsp turmeric powder

1tbsp rasam powder ( any brand)

5 peppercorns

3 dried chili

Grind all the above ingredients to a smooth mixture and keep aside.

½ red onion thinly sliced

1 tomato thinly sliced

3 garlic cloves crushed

A small ginger sliced into thin strips

3 curry leaves

2 dried chili

1tsp rasam powder (optional)l

1tsp mustard seeds

½ tsp cumin seeds

A pinch hing powder

Chopped coriander leaves

Salt to taste

Preparation Methods:

Coat a non-stick wok with 2tbsp oil-once heated splutter curry leaves, dried chili, mustard seeds and cumin seeds. Then add the garlic, ginger, onions and tomato. Sauté till the onions and tomato are tender. Once they become tender pour in the grind mixture and add warm water if you find the mixture thick. Then add hing and rasam powder. Bring to boil-adjust the level of salt and add the chopped coriander leaves. Remove hot and serve hot with stem white rice.


Vikis Kitchen said…
Hearty birthday wishes to Arvind. This is a wonderful idea to share the party recipes da. Your whole roasted chicken would have been an eye catcher in the table:)
Love the way u described all the other menus. I will say 'Ithu thanpa party'... I wish I were your neighbor .Expecting more like this from u dear.

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