Birthday Celebration Continues:
Thank u friends for all your wishes and lovely words…I should thank god for getting lot of lovable friends in this blogging world.Continuing from my last post,here is my husband’s birthday party recipes.
here is the simple party menu,
Deep fried Baby corn
Lets start with Tomato Soup:
2 large tomatoes, chopped
1/2 tsp sugar(optional)
1/3 tsp ground black pepper
few parsley leaves chopped
2 tps margarine/butter
2 tsp all-purpose flour/corn flour
2 tsp milk
1/2 cup water
salt to taste
Boil the water in a sauce pan and add tomatoes,onion,parsley,sugar,salt and pepper. Once the onions and tomatoes are soft, grind it in the blender.Set this aside
In a saucepan, melt the butter/margarine.Add the flour and milk.stir it and cook it in low flame,until thick. Slowly add the grinded tomato paste.If it more thick can add 1/2-1 tsp of water.You can add the fried bread cut into small pieces at the end for the crunchy taste.Try it with a Garlic bread/ french loaf,really the taste will be yummy.Here is the delicious and colourfull Tomato Soup is ready to serve.Serve hot.
Next is the Garlic Bread:
1 Italian bread or French loaf
1/2 cup butter/cheese, softened
1 large garlic cloves, smashed and minced
1 tsp of freshly chopped parsley
Cut the bread into medium sized pices,vertically/horizontally. Mix the butter/cheese, garlic, and parsley together in a small bowl. Spread butter/cheese mixture over the bread/loafs.Heat it in the oven for 1-2 minutes.Watch it very carefully while boiling. The bread can easily go from un-toasted to burnt.Remove from oven, let cool a minute.Serve with soup/sidesdish.
Here is the Deep Fried BabyCorns:
2 cup whole wheat flour
1/4 tsp salt
1/2 cup water
Sift together flour and salt in a bowl.Add water and then knead until firm and elastic. Divide into small balls, and roll as flat as possible. Heat a frying pan over medium-high heat.Cook the chapati on both sides until golden brown, about 1 minute per side. If desired, sprinkle with oil before serving.
2-3 aloo(potatoes)boiled,pealed and cut into medium sized pieces
1-2 garlic cloves,crushed
1/4 tsp red chili powder
1/3 tsp turmeric powder
1/2 tsp mustard/cumin seeds(jeera)
1 tbsp oil
salt to tasste
Heat the oil in the kadai and add mustard seeds.Once it crackles,add the crushed garlic and fry till brown. Add salt, turmeric, chili powder.Now add potatoes and mix well.Add methi and cook on a medium flame till done and till water is fully absorbed.Serve the aloo methi hot with chapati /paratha.
1 egg plant
5 small onions
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
1/2 inch ginger chopped
1 Green Chilli
1/2 tsp Red Chilli Powder
3 tbsp Oil
1/2 green bell peppers
Few Chopped Coriander Leaves for garnishing
Salt to taste.
Smear the Brinjal with oil and roast it on the direct low flame.Turn upsides down when lower portion becomes soft. Keep on rotating until it gets roasted properly.Remove from the flame and let it cool for sometime.
Grind the onion,tomato,green chilli and ginger in the blender into a fine paste.
Heat oil in a kadhai,Add cumin seeds and then the grinded paste.Fry it in oil until the raw smell goes out. Add turmeric powder, garam masala, red chilli powder and salt.Fry the masala for a minute.
Now peal the brinjal skin and mash it into a smooth paste.Add the mashed brinjal into the fried masala.Stir properly and fry for about 5 to 7 minutes on medium heat.Finally add the bell pepper and fry along with it.Baigan Bharta is ready to serve.Garnish it with chopped coriander leaves.
1 1/4 cups curd
1/4 tsp chopped ginger
1 carrot, grated
1/2 cup milk
1/4 tsp mustard seeds
1/4 tsp oil
Temper the mustard seeds and curry leaves and keep aside.Make rice in the usual way. Spread the boiled rice on a flat plate. Add the butter,salt and mix carefully. When the rice cools down, add the curd and ginger,milk and mix them well. Garnish with grated carrots and tempered mustard and curry leaves.
For Masala Tea pls chk here