I love getting emails from readers asking for menu ideas when hosting an Indian-themed party. Here’s one I received from Jen a couple of days ago:
I’m hosting our monthly book club and my selection is Interpreter of Maladies – a series of short stories that I absolutely love.Â We try to coordinate our meeting’s food with our book’s subject – usually just appetizers & dessert, but occasionally a full meal.
I’d love to make some great Indian dishes for our group to sample – and toÂ have as much as possibleÂ prepared in advance so I don’t miss out on the fun.Â Even some spiced nuts or snacks would be great.Â Any ideas?
Many, manyÂ thanks,
I love putting casual buffet menus together where guests can just sit and chat while nibbling on some delicious food. For a book club meet, it’s always best to serve food that can be easily picked up with one hand and eaten while you use the other hand to navigate through your favourite passages and pages in the book. Here is what I think would go well at this particular meeting. Most of the items can be preparedÂ upÂ toÂ a few days in advanced, stored in the freezer or fridge till D-day, and kept warm in the oven till it’s ready to serve. I hope you and your friends will enjoy this menu as much as the the party Jen! Happy hosting!
- Potato Parcels – prepare the parcels in advance and freeze them without frying. When ready to serve, either fry them up or simply bake in a 375 degree oven for 20-25 minutes till golden. For a slightly simpler, less effortless version, use largeÂ puff pastry sheets. They puff up like tiny pillows when done and look and taste marvellous!
- Tandoori Chicken Pops – Let the chicken marinate in the fridge overnight, and when ready to serve, simply grill in an oven instead of frying.
- Corn Chaat (recipe included) – Quick and simple to prepare, and delicious to the very last morsel! For an added flair, serve in mini tortilla cups.
- Shakkarpare – A perfect sweet treat that can be made many days in advance and stores well in an air-tight jar.
- Masala Chai – The perfect ending to a fun evening.
CORN CHAAT / SALSA
Prep time: 10 min | Cooking time: none | Serves:Â 4-6 as an appetizer
2Â cups frozen corn kernels, thawed
1 small onion, finely chopped
1 jalapeno, finely chopped
2 tbsp finely chopped fresh coriander leaves
1/4Â tsp red chilli powder
1/2Â tspÂ cumin powder
1/2 tspÂ chaat masala powder
2-3 tbsp fresh lemon juice
salt, to taste
Mix all ingredients together in a large bowl and serve with a side of tortilla chips.