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It's time for good food

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Food Planning a party? Here's something simple and wholesome

PartY time Appetizers
PartY time Appetizers

Cauliflower soup

Ingredients

Cauliflower-one small chopped

Potato-one large diced

Onion chopped-one

Oil-1 tbsp

Garlic crushed-2 cloves

Ginger grated-1 tbsp

Turmeric powder-Quarter tsp

Cumin seeds-1 tsp

Mustard seeds- Half tsp

Coriander powder-2 tsp

Vegetable stock-4 cups

Yogurt- 1 cup

Salt and pepper-to taste

Coriander leaves-to garnish

Method

Put the potato, cauliflower and onion into a large heavy pan with the oil and 3 tbsp water. Heat until hot and bubbling, then stir well, cover the pan and turn the heat down. Continue cooking for about 10 minutes.

Add the garlic, ginger and spices. Stir well, and cook for another 2 minutes. Pour in the stock and season well. Bring to boil, then cover and simmer for about 20 minutes.

Puree in a food processor and return to the pan. Stir in the yogurt, adjust the seasoning, and serve garnished with coriander.

Crispy chicken

Ingredients

Chicken drumsticks-4

For the marinade

Ginger garlic paste-1 tbsp

Salt-to taste

Kashmiri chilli powder-1 tsp

Cumin powder-1 tsp

Coriander powder-2 tsp

Cinnamon powder-1 tsp

Maida-1 tbsp

Other ingredients

Eggs-2

Breadcrumbs-1 cup

Oil-for frying

Method

Wash chicken; pat dry on a cloth napkin. Prick all over with a fork. Mix all the marinade ingredients and add the chicken.

Leave to marinate for 4 hours. Then steam the chicken legs for 5 minutes. Beat the eggs lightly. Add quarter tsp salt and quarter tsp chilly powder. Beat it. Spread bread crumbs on a plate. Dip each chicken leg in the egg and roll it in the breadcrumbs. Deep fry. Serve hot.

Caramelised basmati rice

Ingredients

Basmati rice-1 cup

Water-2 cups

Vegetable oil-3 tbsp

Granulated sugar-1 tbsp

Cardamom-4

Cloves-4

Cinnamon-2 sticks

Bay leaf-1

Salt-to taste

Method

Wash the rice and soak in water for 15 minutes. Drain it. In a large pan heat vegetable oil over medium heat.

When the oil is hot, sprinkle the granulated sugar over the surface and wait until it has caramelised. Do not stir.

Reduce the heat and add the spices and bay leaf.

Let it sizzle for about 15 seconds, and then add the rice and salt. Fry gently, stirring for 2-3 minutes. Pour in the water and bring to boil. Let it boil steadily for 2 minutes and then reduce the heat to very low.

Cover the pan and cook for 8-10 minutes. Remove the rice from the heat and let it stand for 6-8 minutes.

Gently fluff up the rice with a fork and transfer to the serving plate

LEENA LEON

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