Inviting you all to Viki's kitchen in facebook too. Also welcoming you all to visit my arts and hobbies page in facebook.. Have a nice day !

Sunday, June 18, 2017

Iftar dinner 2

Last week we hosted an Iftar dinner for our friend Sunish and family. I prepared a simple dinner with ulunthu vadai as starter. Chicken biriyani, egg curry , chicken 65 and fish fry were for main course and carrot halwa, homemade kulfi icecream for dessert. I thoroughly enjoyed shopping and cooking for this day. While myself and Shaila were chatting and finishing up the frying processes and organizing the dinner, the men and the kids watched Jungle book and Trolls. It was a beautiful evening filled with laughter and happiness. I took a few 'food picture's only, as I always start enjoying the moments and forget the photo session part :) . Anyways here is some snaps from our Ifar dinner party.  Have a glance and enjoy :)


Starters - Ulunthu vadai, coconut chutney, green chutney, dates, watermelon, banana,  chikkis, mango lassi, coconut water

Iftar dinner - chicken biriyani, egg curry, chicken 65, kingfish fry, raitha


Dhum biriyani

Chicken dhum biriyani

Mango lassi
Preparing Carrot halwa 
My kitchen planner - Iftar dinner menu
Here is how I organized this dinner:
*I prepared urid dal batter for ulunthu vadai on the day before party, but added the onions and curry leaf before frying the vadai.
*Mango lassi and carrot halwa were also made the day before.
*I made the kulfi ice cream two days before the party.
*Chicken and fish were bought on the morning and marinated for preparing in the early evening. 
*The ginger garlic paste, green chutney, cilantro mint paste , curd fermentation, can be don 2 days before. This speeds up the briyani process.
*coconut chutney should be made as fresh as possible.
*I couldn't finish setting the table on time and it is a point to remember for any party before.
*Halal meat shopping can be tricky as my favorite shop was closed for the fasting days. So we have to plan it earlier.
*Chicken 65 can be marinated and kept refrigerated. But should be fried before serving for a better taste. Otherwise fried ones can be kept moist by folding in aluminum foil.
*King fish fry needs less than an hour of marination only.
*Here is my usual egg curry recipe and it's like a kuruma for briyani.
*I prepared everything in the 'least spice level' and it made me extremely happy find that it was a kid friendly food too. 

Hope you all like my post!
Enjoy cooking and I will come up again with another yummy post and sweet stories soon !

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