The menu i cooked was palak paneer, dal makhani, baby corn stir fry,, jeera rice,roti,dahi vada and Phirni .
If you are planning for lunch you can make the phirni the previous night. Make the palak puree and allow it cool and put it in a clean container and put it in the refrigerator. You can also make the urad dal batter for dahi vada and put in the refrigerator. Keep the baby corn chopped . Soak the dal previous night. This pre work will make your work easy on the next day.
If the guests are coming for dinner, you can still make the phirni the day before . The dahi vada can be made in the morning and kept in the fridge.Just before serving add some more curd (mixed with spices mentioned in the recipe).
Here is the menu:
COOKING FOR GUESTS SERIES #11 – NORTH INDIAN MENU
This week guest menu is an elaborate north indian thali . During our India trip in December, me and my co-sisters went for a lunch at a famous restaurant for lunch. We planned for a buffet there but since it was a fully booked and we have left with the option of choosing for A la carte . We don’t want to waste much time in ordering and want to go for a thali meal, so that we can chaat for a long time. Going out like this is a fantastic rejuvenation for all the 3 of us and we never miss this chance. I wanted to try the same meal at home last week. Do try this menu for guests and i am sure they will be super impressed by your cooking. Though it sounds elaborate you can plan and cook it easily.
Actually in the restaurant they served aloo methi instead of baby corn stir fry. since i don’t have methi leaves on that day, i replaced with baby corn stir fry.
If you want to make aloo methi here is the link for aloo methi.
See you next week with more interesting guest menu .