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:

Dear Meena,

I’m hosting our monthly book club and my selection is Interpreter of Maladies - a series of short stories that I absolutely love.  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 to have as much as possible prepared in advance so I don’t miss out on the fun.  Even some spiced nuts or snacks would be great. Any ideas?

Many, many thanks,

Jen

Seeing that my very own Cook’s Book Club is well on it’s way, I thought that Jen’s request couldn’t have come at a better time. 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 prepared up to 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 large 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.

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It’s been a gruelling past few weeks, what with the weather beckoning for a camping trip, a few outdoor BBQs, and not to mention a long lazy soak in the sun. Add to that a bunch of deadlines and tons of pending emails to take care of, and you’ll have me absconding from the face of this blog!

As much as I’ve away from posting anything on this site, I did however manage to rescue a few souls from the brink of disaster. Yes, thank you, and you’re most welcome. I’ll be looking out for my much deserved cheque in the mail! (Well, what can I say, I had to give it one last try!)

Here is an email I received a few weeks ago that got me thinking, testing and dreaming recipes. Until last night, when I finally saw the table clearly laid out in mind waiting for hungry mouths to dig in, I was seeing ginger, garlic and onions everywhere! I tell you people, the things I do for the love of cooking!

Dear Meena,

I have a co-worker from India who is Jain. I’d like to invite him and his wife to dinner one of these days. Now the problem is I have no idea how to make anything without onion, ginger, potato etc! They are very strict about their food. Help! I want to serve at least three entrees and rice and/or roti. Can you give me suggestions and/or recipes?

- Confused Cook

Dear Confused Cook,

Truth be told, I’ve never attempted to cook Jain food, much less ever had a chance to eat it. So the scary thought of creating a menu for you without any ginger, garlic and onions, without which my kitchen would seem barren and in need of a desperate makeover, turned me into a mad woman that surprised even sweet little Hubby Dear. Ever little thing I cooked and ate over the past few days was scrutinized in hopes of finding a way to recreate it without the bare essentials of my cooking. But as they say, prespiration gives way to perfection (I can swear I heard that somewhere!), and I’m happy to note that your very first Jain dinner party will soon take shape.

- Meena

The menu I designed for this dinner includes the classic favourites like Pulao, Dal, and Rotis. The vegetable dishes I’ve picked for this menu are either traditionally cooked without onions and garlic, or can easily be made without them, without comprimising much on flavour.

• Dal: Cook your choice of Dal in the normal way, omitting the addition of onions, ginger and garlic. Garnish with fresh coriander leaves.
• Kadhi-Pakodi: This wonderful dish, prepared from yoghurt and gram flour is a personal favourite of mine. While in most cases onions are used in the end as a tempering with dried chillies, it can easily be avoided to accomodate a Jain diet. Bring a mixture of 2 tbsp gram flour, I cup yoghurt and 2 cups water to a boil, stirring occasionally to avoid forming lumps. Season with salt, turmeric and chili powder. Add in pakodas made with vegetables of choice, and stir in a tempering of cumin seeds, dried red chillies and a pinch of dried fenugreek leaves for added flavour.
• Paneer Tak-a-tak: recipe follows
• Dahi Bhindi: Follow the recipe avoiding the addition of onions and ginger powder.
• Fried Baingan
• Peas Pulao: Again, omit the addition of onions.
• Plain Rotis and/or Puris

Add in a Raita, salad and Papad, and there you have it CC, a wonderful, Jain accomodated hearty meal! For dessert I suggest the usual favourites, kheer, gulab jamun or halwa.

Do you have any trouble planning a menu or fixing a meal? I’m only a few lines away…

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Every now and then I emails from readers requesting me for a particular recipe. Some I’m quite familiar with and readily try and post about. Then are those requests of dishes that for the life of me, I had no idea even existed. I especially love these email where I get a chance to learn about something new. And then there are a few mails wherein I’m asked to help plan a party, with a fully designed menu. Now these are mails that I especially enjoy! That’s not to say that I don’t appreciate those lovely thank you notes I get from fabulous readers who’ve tried my recipes and taken the time to send me feedback. You all have a special place in my heart, so keep ‘em coming folks! And just in case you have this silly notion that I don’t value what you have to say since I haven’t responded to your email/comment, then please don’t think that way. All I can say is that it’s hard for me to juggle all the things I tend to do at the same time. Most times I have more on my plate than I can conviniently handle, due to which I have to miss out on responding to your lovely words.Now, getting back to those emails on menu planning, yes, I just love those! Part of the excitement must come from my obessively complusive behaviour to always host the perfect party, and the rest I’m sure derives itself from my need to entertain on a regular basis. Yes, as Hubby Dear has time and again stated, I have a disease. And the only way to live with it is to accept the fact that I need to have frends and family over on a regular basis who I can feed and smother with goodies from my kitchen.

One such request arrived a few days ago from a regular reader of mine. This young lady always has something smart to discuss on food, and I’ve always enjoyed the conversations that we cultivated through our web correspondence. So I was highly surprised to see this frantic email from her sitting in my inbox:

Dear Meena,

Me and my girlfriends get together every month for our Book Club Meeting. Each month, the selected host designs a meal inspired by the book we are currently reading. This month, the task of hosting the dinner has come on me. We have been reading Kiran Desai’s Inheritance of Loss, and I’d really love to serve a simple meal of everyday Indian food that you would serve to family and friends on a regular basis. While I’m used to making the customary party food like Butter Chicken and Chicken Tikka, this time I wanted to go for something more wholesome and comforting. I’ve promised the girls a meal they’ll remember forever and now I’m practically kicking myself for doing that. The meeting is in a week’s time, and I have no clue where to begin. HELP!

- Distressed over Dinner

Dear Distressed over Dinner,

I know sometimes cooking a simple meal for friends may seem appalling. No matter how hard we try, we always seem to go a bit overboard when entertaining our dearest friends. Maybe it’s the desire to impress them and keep them coming for more. Or maybe it’s our need to show a little flair and style that’s easily missed in our everday meals. But that surely doesn’t mean that we have to torture ourselves over the stove, cooking a 3-course meal. Sometimes, the simplest food can also be the best and most appreciated. I’ve designed for you a menu which I think would simply floor your guests. Each dish is simple to prepare and a delight to eat. Trust me, lay all this out on the table and watch them lick their fingers. And I promise, the next time you host a party, they’ll surely want to be a part of it.

- Meena

The menu I’ve designed for this Book Club Meeting consists some of the classic favourites of every Indian home. The preparation methods are simple, cooking times are quick, and most if not all of them can easily be done a few days ahead of time. I’d suggest leaving the rice for the very last minute to ensure a wonderful aroma to fill your home, but of course, you could always have it ready before hand and re-heat in the microwave.

• Dahiwali Chicken Curry
• Methi Egg Curry (recipe follows)
• Dahi Bhindi
• Matar Pulao
• Alu Fry

There you go DD, hope your friends will love this one! I would definitely go very light on appetizers, maybe just chips and dips, since you’ll want to save enough of space for the main meal. For dessert I’d suggest a tub of traditional Indian ice cream called Kulfi, which can be easily picked up at any Indian grocery store, and from what I recently noticed, many of our regular ones as well.

Anyone else out there need help planning a fabulous Indo-inspired meal? Well then, what are you waiting for, drop me a line!

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