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Tag: Party food

  • Pani Puri

    Golgappe in Delhi, pani puri in Mumbai, puchka in Kolkata: the snack has as many names as cities. North Indian vendors carry a large earthen pot of spiced water and a basket of puris, and customers stand in a semicircle as the vendor fills and hands out one puri at a time until they say stop. Delhi's version usually has two waters, spicy and sweet.

    The puri must be paper-thin and crisp so it shatters in the mouth. The filling is boiled potato and kala chana or boondi, and the pani is a sharp, cold blend of mint, coriander, green chilli, tamarind, black salt and roasted cumin. The pleasure is the burst of cold, tangy, spicy water with the crunch of the shell.

    It is street food eaten in the evening, and at home it is a party favourite, with a counter set up for everyone to fill their own. Bought puris are common, but homemade ones are well worth trying. Good puris and well-chilled pani make all the difference, so plan ahead and chill the water for a few hours.

    At a glance

    RegionDelhi
    CuisineDelhi street food
    DietVegan
    CourseStreet food
    Prep time45 minutes
    Cook time30 minutes
    Total time75 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeNo
    Key ingredientssooji / potato / mint / tamarind / black chickpeas

    Ingredients

    For the puris (about 50)

    • 1 cup fine sooji (semolina)
    • 2 tbsp maida
    • A pinch of baking soda
    • 1/4 tsp salt
    • About 1/3 cup water
    • Oil for deep frying

    For the teekha pani

    • 1 cup mint leaves
    • 1/2 cup coriander leaves
    • 3 to 4 green chillies
    • 1 inch ginger
    • 3 tbsp thick tamarind pulp
    • 2 tsp roasted cumin powder
    • 1 1/2 tsp black salt
    • 1 tsp chaat masala
    • 1/2 tsp regular salt
    • 5 cups chilled water
    • 2 tbsp boondi (optional)

    For the meetha pani

    • 1/2 cup tamarind-date chutney
    • 1 cup water
    • 1/2 tsp roasted cumin powder
    • A pinch of black salt

    For the filling

    • 3 potatoes, boiled and diced small
    • 1/2 cup kala chana, soaked and boiled
    • 1/2 tsp red chilli powder
    • 1/2 tsp roasted cumin powder
    • 1/2 tsp chaat masala
    • Salt to taste
    • 2 tbsp chopped coriander

    Method

    1. For the puris, mix sooji, maida, soda and salt. Add water little by little and knead into a stiff dough. Cover with a damp cloth and rest 30 minutes, then knead again for 2 minutes until smooth.
    2. Roll a portion of dough very thin, about 1 mm, and cut out 5 cm discs. Keep the cut discs under a damp cloth so they do not dry.
    3. Heat oil to hot, around 180 C. Slide in 5 to 6 discs and press each gently with a slotted spoon so it puffs. Fry 1 to 2 minutes, turning, until crisp and light golden. Drain and cool completely.
    4. For the teekha pani, blend mint, coriander, chillies and ginger with 1/2 cup water to a smooth paste. Mix with tamarind pulp, spices and chilled water. Strain if you prefer clear pani, and chill for at least 1 hour. Add boondi just before serving.
    5. For the meetha pani, whisk the tamarind-date chutney with water, cumin and black salt.
    6. Toss the potatoes and chana with chilli powder, cumin, chaat masala, salt and coriander.
    7. To serve, crack a hole in the top of a puri with your thumb, add a teaspoon of filling, dip it in teekha or meetha pani and eat in one bite.

    Tips

    • Puris that do not puff were either rolled too thick or the oil was not hot enough.
    • Store cooled puris in an airtight tin; re-crisp in a warm oven for 5 minutes if they soften.
    • The pani tastes best ice-cold and made a few hours ahead, so the spices infuse.

    Serve with

    Extra chilled pani and a final sukha puri sprinkled with chaat masala.

  • Malai Kofta

    Malai kofta is a vegetarian take on the meat koftas of Mughlai cooking, developed in the kitchens of Awadh and later popularised by North Indian restaurants. The name refers to cream, both in the gravy and, in many old recipes, in the kofta mixture itself, which makes the dumplings exceptionally soft.

    The koftas are made from grated paneer and boiled potato, bound with a little cornflour and stuffed with chopped cashews and raisins before being fried golden. They should be crisp outside and soft enough inside to break with a spoon. The gravy is a mild, silky blend of tomatoes, onions and cashews, finished with cream and a touch of sugar.

    It is a special-occasion dish for weddings, Diwali and dinner parties. To keep the koftas from turning soggy, the gravy is poured over them just before serving rather than simmered together. The koftas can be fried a day ahead and the gravy kept in the fridge, so the final assembly takes only minutes. Serve it with plain naan or a light peas pulao, since the dish itself is already very rich.

    At a glance

    RegionUttar Pradesh
    CuisineMughlai
    DietVegetarian
    CourseMain course
    Prep time30 minutes
    Cook time40 minutes
    Total time70 minutes
    Serves4
    Spice levelMild
    DifficultyHard
    Gluten-freeYes
    Key ingredientspaneer / potato / cashew / cream / tomato

    Ingredients

    For the koftas

    • 200 g paneer, finely grated
    • 2 medium potatoes, boiled, cooled and grated
    • 2 tbsp cornflour, plus extra for coating
    • 1 green chilli, finely chopped
    • 1/2 tsp salt
    • 1/4 tsp garam masala
    • 1 tbsp chopped cashews
    • 1 tbsp raisins
    • Oil for deep frying

    For the gravy

    • 2 tbsp butter
    • 1 tbsp oil
    • 1 bay leaf, 3 green cardamom, 3 cloves
    • 1 large onion, chopped
    • 1 tbsp ginger-garlic paste
    • 3 tomatoes, chopped
    • 15 cashews, soaked
    • 1 tsp Kashmiri chilli powder
    • 1 tsp coriander powder
    • 1/2 tsp garam masala
    • 1 tsp sugar
    • 1/2 tsp kasuri methi
    • 1/4 cup fresh cream
    • Salt to taste

    Method

    1. Mix paneer, potato, cornflour, green chilli, salt and garam masala and knead lightly into a smooth, crack-free dough. Divide into 12 portions.
    2. Flatten each portion, place a few pieces of cashew and a raisin in the centre, close and roll into a smooth ball or oval. Roll lightly in cornflour.
    3. Heat oil to medium-hot, about 170 C. Fry one test kofta first; if it breaks, add a little more cornflour to the mixture. Fry 3 to 4 at a time, turning gently, for 3 to 4 minutes until evenly golden. Drain on paper.
    4. For the gravy, heat butter and oil on medium, add the whole spices, then onion. Cook 4 minutes until soft and translucent.
    5. Add ginger-garlic paste for a minute, then tomatoes, cashews and a splash of water. Cover and cook 10 minutes until very soft. Cool and blend smooth, then strain.
    6. Return the puree to the pan with chilli powder, coriander powder, salt and 3/4 cup water. Simmer 10 minutes on low until creamy and glossy.
    7. Add sugar, garam masala and crushed kasuri methi, then stir in the cream and heat through.
    8. Arrange the koftas in a serving dish and pour the hot gravy over just before serving. Garnish with a swirl of cream.

    Tips

    • Squeeze excess moisture from the paneer and use potatoes boiled a few hours ahead; wet mixture causes koftas to split in oil.
    • Do not overcrowd the kadai – the oil temperature drops and koftas absorb oil.
    • Koftas can be fried up to a day ahead and reheated in a warm oven.

    Serve with

    Butter naan, kulcha or peas pulao.

  • Paneer Butter Masala

    Paneer butter masala is what Punjabi restaurants offered vegetarian guests when butter chicken became the dish everyone ordered. It borrows the same makhani gravy, swapping chicken for fresh paneer, and over the decades it has become the default party dish of vegetarian homes across North India. Many home cooks keep a batch of the gravy in the freezer for quick dinners.

    The gravy is smooth, orange-red and gently sweet, made from tomatoes and cashews cooked down with whole spices and blended fine. Butter gives it richness, Kashmiri chilli adds colour more than heat, and kasuri methi brings the slightly bitter, savoury aroma that marks it as Punjabi. The paneer should be soft and milky, never rubbery.

    It is served at birthday dinners, kitty parties and wedding buffets, usually with naan or laccha paratha. Children who find other curries too spicy tend to love it, so it is also a family weeknight favourite. It also reheats well, so it is a sensible choice when cooking ahead for a crowd. A plain cucumber raita and a bowl of sliced onions are all the sides it needs.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time15 minutes
    Cook time30 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspaneer / tomato / cashew / butter / cream

    Ingredients

    • 300 g fresh paneer, cut into 2.5 cm cubes
    • 3 tbsp butter
    • 1 tbsp oil
    • 1 bay leaf, 2 green cardamom, 3 cloves
    • 1 medium onion, roughly chopped
    • 1 tbsp ginger-garlic paste
    • 4 large ripe tomatoes, chopped
    • 12 cashews
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1 tsp coriander powder
    • 1/2 tsp garam masala
    • 1 tsp sugar
    • 1 tsp kasuri methi
    • 3 tbsp fresh cream
    • Salt to taste

    Method

    1. Soak the paneer cubes in hot salted water for 10 minutes while you make the gravy – this keeps them soft.
    2. Heat 1 tbsp butter and the oil in a pan on medium. Add onion and cook 3 to 4 minutes until translucent, not brown.
    3. Add ginger-garlic paste and saute 1 minute. Add tomatoes, cashews and a pinch of salt. Cover and cook 10 minutes on medium-low until the tomatoes are mushy.
    4. Cool for a few minutes and blend to a very smooth paste with 1/4 cup water.
    5. In the same pan, heat the remaining 2 tbsp butter on medium. Add bay leaf, cardamom and cloves, then pour in the puree carefully, as it splutters.
    6. Add chilli powder, coriander powder and salt. Simmer on low 8 to 10 minutes, stirring, until the gravy thickens and butter shines on top. Add up to 1/2 cup hot water for a pouring consistency.
    7. Stir in sugar, garam masala and crushed kasuri methi. Drain the paneer and fold it into the gravy. Simmer 2 minutes only.
    8. Switch off the heat, stir in the cream and serve with a little more cream drizzled over.

    Tips

    • Overcooking paneer in the gravy makes it chewy – add it at the very end.
    • Use a mix of ripe and slightly sour tomatoes for balance, and adjust sugar to taste.
    • Malai or homemade paneer gives the softest result.

    Serve with

    Butter naan, laccha paratha or jeera rice.

  • Pav Bhaji

    Pav bhaji began in the 1850s as a quick, cheap lunch for textile mill workers and cotton traders in Mumbai, who needed something hot and filling during long shifts. Vendors mashed leftover vegetables with tomatoes and spices on a large flat tawa and served them with bread rolls. Juhu beach and Girgaum Chowpatty stalls made it famous across the country.

    The bhaji is a thick, spicy mash of potatoes, cauliflower, peas, capsicum, onion and tomato, cooked down in butter with pav bhaji masala until everything melts together. It is bright red from Kashmiri chilli and rich from the butter. The pav is split and toasted on the same tawa with butter and a pinch of masala until crisp at the edges.

    It is evening food, eaten at the beach, at fairs and at family get-togethers. Serve it with raw onion, lemon wedges and another knob of butter on top. Leftover bhaji becomes a filling for toasted sandwiches. Juhu stalls also offer cheese pav bhaji and khada pav bhaji, where the vegetables are left in chunks rather than mashed, but the classic smooth version remains the favourite.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegetarian
    CourseStreet food
    Prep time20 minutes
    Cook time35 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeNo
    Key ingredientspotato / tomato / butter / pav

    Ingredients

    For the bhaji

    • 3 medium potatoes, peeled and cubed
    • 1 cup cauliflower florets
    • 1/2 cup green peas
    • 1 small carrot, chopped (optional)
    • 4 tbsp butter, plus more to finish
    • 1 large onion, finely chopped
    • 1 tbsp ginger-garlic paste
    • 1 green capsicum, finely chopped
    • 4 large tomatoes, finely chopped
    • 2 tsp Kashmiri red chilli powder
    • 2 1/2 tbsp pav bhaji masala
    • 1/4 tsp turmeric
    • 1 1/2 tsp salt
    • 1 tbsp lemon juice
    • 3 tbsp chopped coriander

    For the pav

    • 8 pav
    • 3 tbsp butter
    • 1/2 tsp pav bhaji masala
    • 1 tbsp chopped coriander

    To serve

    • 1 onion, finely chopped
    • Lemon wedges

    Method

    1. Pressure cook the potatoes, cauliflower, peas and carrot with 1 cup water for 3 whistles until very soft. Mash coarsely with a potato masher, keeping the cooking water.
    2. Heat 4 tbsp butter in a wide, heavy pan or tawa on medium. Add the onion and cook for 4-5 minutes until soft and pale gold. Add ginger-garlic paste and stir for 1 minute.
    3. Add the capsicum and cook for 3 minutes until it softens. Add the tomatoes and cook for 6-8 minutes, mashing, until they break down into a pulp.
    4. Stir in chilli powder, pav bhaji masala, turmeric and salt and cook for 2 minutes until the butter starts to separate and the masala smells fragrant.
    5. Add the mashed vegetables with their water. Mash everything together vigorously with the masher for 4-5 minutes, adding hot water to keep it at a thick, spoonable consistency.
    6. Simmer on low for 10 minutes, stirring and mashing occasionally, until the colour deepens and it tastes cohesive. Finish with lemon juice, coriander and a spoon of butter.
    7. For the pav, melt butter on a tawa with pav bhaji masala and coriander. Slit the pav, press them cut side down into the butter and toast for 1 minute, then flip and toast the outside until crisp.

    Tips

    • Kashmiri chilli gives the signature red colour without too much heat. A teaspoon of beetroot is the vendor trick for deeper colour.
    • Keep mashing as it cooks; the smooth, homogeneous texture is what distinguishes good pav bhaji.
    • Do not skimp on butter at the end; it carries the masala flavour.

    Serve with

    Butter-toasted pav, chopped onion, lemon wedges and a cube of butter on top.

  • Kolkata Chicken Biryani

    Kolkata biryani descends from the Awadhi kitchen of Nawab Wajid Ali Shah, who was exiled from Lucknow to Metiabruz in Kolkata in 1856 and brought his cooks with him. The famous potato is said to have entered the pot there, and today it is non-negotiable: Kolkatans will judge a biryani by its aloo as much as by its meat.

    Compared with Hyderabadi or Malabar biryanis, the Kolkata style is subtle. There is little chilli, the rice is long-grain and separate, and the aroma comes from mace, nutmeg, kewra water, rose water, saffron and ghee. A boiled egg is tucked inside each serving. Arsalan, Aminia and Royal Indian Hotel are the names locals argue over.

    At a glance

    RegionWest Bengal
    CuisineBengali
    DietNon-vegetarian
    CourseRice
    Prep time45 minutes
    Cook time75 minutes
    Total time120 minutes
    Serves5
    Spice levelMild
    DifficultyHard
    Gluten-freeYes
    Key ingredientsbasmati rice / chicken / potato / egg / yogurt

    Ingredients

    For the chicken

    • 750 g chicken, cut into 8 large pieces with bone
    • 1 cup thick curd
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tsp Kashmiri red chilli powder
    • 1/2 tsp white pepper powder
    • 1/2 tsp mace powder
    • 1/4 tsp nutmeg powder
    • 1 tsp salt
    • 1/2 cup fried onions (birista)

    For the rice

    • 500 g aged basmati rice, soaked 30 minutes
    • 2 bay leaves
    • 4 green cardamoms
    • 4 cloves
    • 1 inch cinnamon
    • 1 star anise
    • 1 tbsp salt
    • Juice of 1/2 lemon

    For layering

    • 4 medium potatoes, peeled and halved
    • 4 boiled eggs, peeled
    • 1/2 tsp turmeric powder
    • 4 tbsp ghee
    • 3 tbsp oil
    • 1/2 cup warm milk with a pinch of saffron
    • 1 tsp kewra water
    • 1 tsp rose water
    • 1/2 tsp biryani masala or garam masala
    • 1/4 cup fried onions
    • 1 tbsp sugar (optional, traditional)

    Method

    1. Marinate the chicken with all the marinade ingredients for at least 2 hours.
    2. Rub potatoes and eggs with turmeric and salt. Prick the potatoes with a fork and fry both in the oil on medium heat until golden, about 8 minutes for the potatoes and 2 minutes for the eggs. Set aside.
    3. In the same pan add 2 tbsp ghee, then the chicken with its marinade. Cook on medium-high heat for 5 minutes, then cover and cook on low for 15-20 minutes until the chicken is about 80 percent done and the gravy is thick. Add the fried potatoes for the last 10 minutes.
    4. Bring 3 litres of water to a rolling boil with the whole spices, salt and lemon juice. Add the drained rice and cook for 5-6 minutes until about 70 percent done – a grain should break with a firm white core. Drain immediately.
    5. In a heavy pot, spread half the chicken, potatoes and gravy. Layer half the rice over it. Add the remaining chicken, potatoes and eggs, then the rest of the rice.
    6. Drizzle the saffron milk, kewra water, rose water, remaining ghee and sprinkle the biryani masala, sugar and fried onions over the top.
    7. Seal the pot with a tight lid and atta dough, or a layer of foil under the lid. Cook on high heat for 3 minutes, then place on a hot tawa and cook on the lowest heat for 25 minutes (dum).
    8. Turn off the heat and leave sealed for 10 minutes. Open, gently fold from the sides with a flat spoon, and serve each plate with a piece of chicken, a potato and an egg.

    Tips

    • Prick and pre-fry the potatoes; raw potatoes will not cook through during dum.
    • Use a light hand with kewra and rose water – more than a teaspoon each makes the biryani taste soapy.
    • Aged basmati absorbs less water and stays separate; new-crop rice tends to break.

    Serve with

    Chicken chaap or mutton rezala, with a cool raita and sliced onions.