Entertaining with style and ease

 

Entertain with Style and Ease

We are always looking for an excuse to gather with friends or family. Whether it is a gathering of ten, twenty, or more it is always a lot of work. Work can be made easier if you make yourself lists and more lists. It all begins with the guest list, the occasion and then the menu list followed by the grocery list. My lists are quite extensive which makes it much easier to plan. However there are times when you do not have those weeks to plan prior to the event but it is do-able. It has worked for me and I will share my tips with you.

For example our last gathering was for Diwali, a very impromptu gathering of family and friends. It was a week’s notice both for our guests and me. I decided that it was going to be an appetizer and dessert party after our prayers. Next, since I was short on time, I listed all the popular recipes I had and then checked off what was good and easy to get catered and those dishes I would easily be able to cook at home.

On the appetizer table I had vegetarian platters of catered samosas, kachoris and dhokla along with home made creamy but spicy mushrooms on crostini, baked brie with figs and spicy caramelized pecans. The all time popular pani puri station was a big hit. The gol gappas were bought and the jal jeera was made at home. A well shared workload.

For the non-vegetarian table, I ordered some lollipop chicken, something different and served it on a bed of mango salad. Coriander and tamarind shrimp, dahi kebabs were followed by the keema pau (soft mini bread rolls), easy to make and very substantial.

Dessert was a mix of cheesecakes, rasmalai, Lebanese goodies, fresh fruit barfi and a mixed berry bake with a cookie topping served with warmed custard. Again most of the desserts were store bought, except for the berry bake…..fresh from the oven and very impressive.

May I suggest that you make a list from your entire selection of recipes. Create a theme and then begin to eliminate the items by balancing what is easy enough to cook at home and what can easily and economically be brought in. I like to pick an item from the variety of different cuisines available to us. Thai, Hakka Chinese and Indian cuisines usually complement each other.

Below I share my recipe for Dahi Kebabs that can be rolled into sausage shapes or cooked like a meatloaf and served with naan wedges.

 

Dahi Kebabs

 

Ingredients

3 lbs.   minced lamb or pork

OR

3 lbs. beef and pork mixed together

1    onion, medium, very finely chopped

4 tbsp.     yoghurt, plain

11/2 tbsp.    tomatoe paste

2 tsp.      garlic, fresh minced

11/2 tsp.     ginger, fresh minced

1 tsp.   green chillie pepper, minced

2 tsp. coriander powder

11/2 tsp.   garam masala

1 tsp. salt, or to taste

1 tsp    tandoori masala

1/2 tsp.   dried mint

1/2 tsp.   red chilli powder

1/2 cup   yoghurt, whipped to a smooth consistency

1/4 tsp.    salt, to taste

1 tsp.   coriander seeds, fresh roasted and coarsely crushed.

2 tbsp.    fresh coriander, finely chopped

 

Directions

· Combine the meat with all the above ingredients except for the 1/2 cup yoghurt and coriander.  Place in an electric mixer.

· Mix the meat well until all the spices have been blended in and the mixture is smooth.

· Form portions of the meat mixture into sausage shapes, roughly 4inches long, and place in baking dish.

· Bake in oven at 350˚F for 30 minutes – uncovered.

· Gently separate the Kebabs in the dish and remove excess liquid.  Bake for another 15 minutes until browned on all sides.

· Add the whipped or beaten yoghurt, salt, crushed coriander seeds and fresh coriander.

· Stir and mix well. Cook for 5-7 minutes until the yoghurt is heated through and the kebabs are well coated.

· Adjust the seasonings for salt and chillies.

 

Comments

[Debt Advice]

My word - that food looks amazing!!

[z]

hi ... do you put the yogurt on the kebabs and then back them again?

[Geeta Maini]

Thanks,the image is real food.....and the variety on the platter looks rather appetizing.
It is easy enough to make and put together.
In amswering to your query Z, you add the yoghurt, mix it through and yes you put the entire dish back in the oven for another 5 minutes. The yoghurt almost thickens and coats the kebabs just enough.
I hope this answered your question.