Recipe: Be the best host, treat your guests with 3 palatable dishes460 views
From easy crowd-pleasers to more elegant fare, try our gourmet dinner party recipes to impress family and friends.
Mumbai: Next time you plan on hosting a dinner party or a brunch always remember that simple, tasty recipe can either be whipped up in a jiffy or can make your day.
Parties featuring delicious homely food make for a relaxed atmosphere and allow people to indulge in a great food experience.
In order to make your dinner affair a memorable experience we bring you a three-course meal recipe. Homely dishes are full of yummy goodness and can easily satisfy every palate. A dish that brings back old memories makes it easy for you to mingle and mix with your crowd instead of being formal.
From easy crowd-pleasers to more elegant fare, try our gourmet dinner party recipes to impress family and friends. Everyone will be asking for more!
“Dishes like Crispy Dahi Cheese Rolls, Cooker Da Kukkad and Khubani ka Meetha are real showstoppers,” says Chef Jaheer Khan from Gaylord, Mumbai.
- Recipe: Crispy Dahi Cheese Rolls
Served on glass spoons, these rolls belong from the spring roll family. However, when it comes to taste, it is filled with too many flavour compared to your regular spring rolls.
- 50 gms Paneer grated
- 8 Sheets thin slice paneer sheet
- 2-3 Chopped green Chillies
- 1 tbsp Ginger chopped
- ½ tsp Green Cardamom powder
- 1 tsp White pepper powder
- 50 gms Cheddar cheese grated
- 1 tbsp Yellow capsicum chopped
- 1 tbsp Red capsicum chopped
- 1 tbsp Green capsicum chopped
- 2 tbsp Fresh coriander root chopped
- 2 tbsp Corn flour
- 3 tbsp Panko bread crumbs
- Sunflower oil for deep frying
- Salt to taste
- Sweet chilli sauce
- Mix cottage cheese, cheddar cheese, green chillies, ginger, red capsicum, yellow capsicum, green capsicum cardamom powder, white pepper powder, salt and coriander root together in a bowl.
- Place thin slice paneer sheet on the worktop and dampen the edges.
- Place a portion of stuffing on one side of the sheet and roll the sheet tightly. Seal the edges properly.
- Take corn flour in bowl add one cup water and mix, add each roll in corn flour and take out then you coated with panko bread crumbs.
- Keep in refrigerator 30 minutes
- Heat sufficient oil in a kadai and deep-fry the rolls on medium heat till golden brown.
- Drain on absorbent paper.
- Serve hot with sweet chilli sauce
- Recipe: Cooker Da Kukkad
This dish will remind you of your grandmother’s cooking. Light on palate, this chicken curry will make your day.
“The gravy is simply made up of onion and tomato with hint of ground spices that adds the kick to the dish. Try it out with hot parathas or steamed rice,” says Chef Jaheer Khan.
- 1 kg Chicken leg cut into 2 pieces on the bone
- 100 gm Chicken mince (keema)
- ½ cup Sunflower cooking oil
- Whole garam masala
- 3 medium Onions chopped
- 2 ½ tsp Red chilli powder
- 1 ½ tbsp. Ginger paste
- 2 tbsp Garlic paste
- ½ tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 cup Fresh tomato puree 1 cup
- 4 Green chillies
- 3 tbsp Fresh coriander leaves chopped
- ½ tsp Garam masala
- Salt to taste
- Rub the Chicken legs with 1tsp chilli powder, 1 tbsp ginger paste, 1 ½ tbsp garlic paste and keep it aside.
- Heat 4 tbsp oil in a pressure cooker, toss whole garam masala and onions. Sauté till onions are golden brown.
- Add the remaining ginger garlic paste and stir well.
- Next add the chicken legs stir vigorously and add the chopped green chillies, turmeric , chilli and coriander powder and the chicken mince and cook for a few minutes before adding the tomato puree.
- Finally add 2 cups of chicken stock or water and cover the cooker with the lid and whistle.
- Cook on medium heat for 10 mintues or 3 whistles. Garnish with fresh coriander and dish in a deep serving bowl.
- Recipe: Khubani ka Meetha
This famous Hyderabadi dessert will seriously give you a foodgasm. Not we aren’t lying try it your serve and your guests are bound to come back for more.
“The main star of the dish is apricot. The dessert is made up of apricot puree and is topped up with roasted almond and apricot kernel,” says Anthony Pereira,Restaurant manager, Gaylord’s Mumbai.
- 1 kg Dry apricots (khubani)
- 250 gm Sugar
- ½ cup Fresh malai
- 1 tbsp Green cardamom powder
- 50 gm Kalakand
- Almond for garnish
- Pistachio for garnish
- Soak the apricots in three 1 liter of water overnight. Remove the seeds.
- Boil the apricots using the same water in which they were soaked. Add the Sugar, cardamom powder after 20 minutes and mix well till well blended.
- Remove from heat and cool slightly. Keeping aside some apricots, puree the rest. Simmer the puree with the reserved whole apricots.
- Serve cold with the garnished mash kalakand, malai and almond pistachio.
All the recipes above are contributed by Gaylord Restaurant, Mumbai.
News Source Deccan Chronicle