Kitty Party | Birthday Party | Dinner For 10 People In 1 Hour

Published On September 23, 2022
In Article
By Guest Author
0 comments

Prep Time
500 minutes
Cook Time
60 minutes
Difficulty Level
Expert

Ingredients

FOR PREPARING WHOLE WHEAT JAGGERY CAKE :
Whole Wheat Flour / Gehu ka aata - 2 Cups
Jaggery / Gud - 1 & 1/4 Cup, grated
Milk powder - 1 Cup
Custard powder - 2 Tbsp
Fresh homemade malai - 1 Cup
Milk / Dudh - 1 Cup or as required
Vanilla essence - 1 Tbsp
Tutti Frutti - 2 Tbsp + for garnishing (optional)
Walnut / Akhrot - 2 Tbsp + for garnishing (optional)
Rainbow balls - For garnishing
Baking Powder - 1 Tbsp
Baking soda - 1/4 Tsp
FOR PREPARING GHUGNI CHAAT :
White Peas / Safed Matar - 2 Cups
Water - As required
Salt - As per taste
Turmeric powder / Haldi powder - 1 Tsp
Green chilli / Hari mirch - 2 to 3 Finely Chopped
Ginger / Adarak - 1 Inch finely chopped
Tomato / Tamatar - 3 Finely chopped
Onion / pyaz - 2 Finely chopped
Black salt / Kala namak - 1 Tsp
Roasted cumin seeds powder / Jeera powder - 1 Tsp
Chaat masala - 1 Tsp
Coriander leaves / Hara dhaniya - A handful
Tamarind / Imli - 2 Tsp
Canapes - 14 to 15
Nylon Sev - As Required
FOR PREPARING PANEER FRIED RICE :
Rice / Chawal - 2 Cups
Water - as required
Salt - As per taste
Oil - 1 Tsp + 1 Tbsp
Garlic / Lahsun - 6 to 7 Cloves finely chopped
Onion / pyaz - 3 Finely chopped
Tricolor bell pepper / Capsicum - 2 Cups finely chopped
Salt - As per taste
Black pepper powder / Kali mirch powder - 1/2 Tsp
Cottage cheese / Paneer cubes - 1 cup
Soy sauce - 2 Tsp
Red chilli sauce - 1 Tbsp
Green chilli sauce - 1 Tbsp
Vinegar - 1 Tbsp
Tomato ketchup - 1 Tbsp
Spring onion / Hari pyaz - 1/4 Cup finely chopped + For garnishing
FOR PREPARING MOONGLET :
Yellow gram / Moong dal - 3 Cups
Black gram / Urad dal - 3 Tsp
Water - As required
Green chilli / Hari mirch - 3 Chopped
Ginger / Adarakh - 1 Inch chopped
Tricolor bell pepper / Capsicum - 1 Cup finely chopped
Sweet corn - 1/2 Cup parboiled
Onion / Pyaz - 1 Finely chopped
Coriander leaves / Hara dhaniya - A handful
Asafoetida / Hing - A pinch
Salt - As per taste
Black salt / Kala namak - 1/2 Tsp
Chaat masala - 1 Tsp
Roasted cumin seeds powder / Jeera powder - 1 Tsp
Turmeric powder/Haldi powder - 1/4 Tsp
Red chili powder / Lal mirch powder - 1 Tsp
Rice flour / Chawal ka aata - 2 Tsp
Fruit salt - 1 Tsp
Oil - 2 Tsp
Beetroot / Chukandar - 1/2 Julienne
Butter - As required
FOR PREPARING CHEESE DIP :
Cheese slices - 4 to 5
Milk - As required
Red chilli flakes - 1/2 Tsp
Oregano - 1/2 Tsp
FOR PREPARING TOMATO SALSA :
Tomato / Tamatar - 2 Finely chopped
Onion / Pyaz - 2 Finely chopped
Green chilli / Hari mirchi - 2 to 3 Finely chopped
Red chilli flakes - 1/2 Tsp
Oregano - 1/2 Tsp
Salt - As per taste
Nachos - As required
FOR PREPARING LEMON MINT MOJITO :
Mint leaves / Pudina - A handful
Lemon - 1 Small piece deseed + 2 to 3 Slices
Black salt / Kala namak - 1/2 Tsp
Lemon juice / Nimbu ka ras - Of 2 lemon
Ice cubes - As required
Soda Water / Soft Drink - As required
Tsp = Teaspoon
Tbsp = Tablespoon

Instructions

FOR PREPARING WHOLE WHEAT JAGGERY CAKE :
Preheat the microwave in convection mode at 180 degrees Celsius for 10 minutes.
Take a bowl, put whole wheat flour, milk powder, fresh malai, custard powder, and grated jaggery. Mix them.
Add milk in small quantities and mix well. Add more milk and mix well. Then add vanilla essence, tutti frutti, and walnuts. Mix well. Now, add baking powder and baking soda. Mix the batter and make it of thick flowing consistency.
Take a baking vessel and line it with butter paper. Pour the batter into it. Sprinkle some tutti frutti, walnuts and rainbow balls.
Bake the cake at 180 degrees Celsius for 30 to 31 minutes. After 31 minutes, check the cake by inserting a toothpick. If it comes out clean then the cake is ready.
Once done, take the cake vessel out of the microwave and let it cool at room temperature. De-mould the cake and remove the butter paper. Take it out to a serving plate.
FOR PREPARING GHUGNI CHAAT :
Soak the white peas in water overnight. Boil the white peas with salt and turmeric powder in a pressure cooker on high flame till 1 whistle. Then boil on low flame till 4 to 5 whistles.
Meanwhile, soak tamarind for 15 to 20 minutes in water. Now mash it and strain it to prepare its pulp. Keep it aside.
Once the ghugni cooked, lightly mash it using a masher. Now boil it on medium flame.
Add ginger, green chilli, tomato, and onion. Mix well. Add little salt, black salt, roasted cumin seeds powder, chaat masala, and red chilli powder. Mix well.
Add coriander leaves and prepared tamarind pulp. Mix well. Boil it on low flame for 3 to 4 minutes. Once done, turn off the flame and keep it aside.
Arrange canapes in a serving plate. Add prepared ghugni and sprinkle nylon sev. Likewise, prepare all canapes.
FOR PREPARING PANEER FRIED RICE :
Soak rice for 30 minutes. Boil water in a pan. Add salt, 1 Tsp oil, and soaked rice. Mix well. Let it cook for 8 to 10 minutes on medium flame.
Keep stirring occasionally. Once done turn off the flame. Strain water. Keep it aside.
Heat 1 Tbsp oil in a pan. Add garlic and saute it for a few seconds. Then add onion and saute it for 1 to 2 minutes on high flame.
Then add tricolour bell pepper. Saute it for 1 to 2 minutes on high flame.
Add salt, black pepper powder, paneer cubes, soy sauce, red chilli sauce, green chilli sauce, tomato ketchup, and vinegar. Mix well.
Now add cooked rice. Mix well. Cook it for 1 to 2 minutes on medium flame. Add spring onion.
Once done, turn off the flame and take it out to a serving plate. Garnish it with spring onions.
FOR PREPARING MOONGLET :
Soak moong dal and urad dal in water overnight. Then drain the water and transfer it to a grinding jar. Add green chilli and ginger.
Grind it for a few seconds to prepare a thick consistency batter. Take it out to a bowl. Keep it aside for 10 minutes.
Then beat it using a spatula for 2 to 3 minutes till it becomes fluffy.
Now add tricolor bell pepper, sweet corn, onion, coriander leaves, asafoetida, salt, black salt, chaat masala, roasted cumin seeds powder, red chilli powder, and turmeric powder. Mix well.
Add rice flour and mix well. Add fruit salt. Pour some drops of water on the fruit salt. Mix well.
Heat oil in a pan. Add batter and spread it evenly in the pan. Add beetroot julienne to it.
Cover the pan with a lid. Let it cook on a medium flame for 5 to 7 minutes.
After 7 minutes, flip it to cook from the other side as well. Pour some drops of oil. Make vertical and horizontal slits on the middle part of moonglet. Apply butter to it.
Once done, take it out to a serving plate and cut it into triangle shape pieces.
FOR PREPARING CHEESE DIP :
Take cheese slice pieces and milk in a pan. Boil it for 1 to 2 minutes on medium flame. Stir it continuously.
Now add red chilli flakes and oregano. Mix well. Once done, take it out to a serving bowl.
FOR PREPARING TOMATO SALSA :
Take tomato, onion, and green chilli in a bowl. Add red chilli flakes, oregano, and salt. Mix well. Take it out in a serving bowl.
Now take nachos on a serving plate. Add tomato salsa and cheese dip to it.
FOR PREPARING LEMON MINT MOJITO :
Crush small lemon pieces, mint leaves, and black salt using a mortar and pestle. Keep it aside.
Now add some lemon juice, prepared mint lemon mixture, ice cubes, and lemon slices to the serving glass.
Now pour the soft drink/soda water into a serving glass.
'Kitty Party | Birthday Party | Dinner For 10 People In 1 Hour' is ready to be served.