Hi Meena here are 3 combinations to choose. Hope they are useful:
Biryani (Chicken or Meat) and Mutton Korma Chicken Saagwala
Vegetable Biryani Shahi Paneer Mushroom Mattar Rasedaar
Cachumber Raita Mushroom Mattar Sookhe Simla Mirch aur Paneer
Aloo Toook (or Fried Arbi) Gobi Dum Vegetable Jhalfrezie
Papad Poodina Raita Boondi ka Raita
Shahi Tukda Gajar ka Halwa Kheer or Gulab Jamun
Jeera Rice and Roti or Parantha can be and accompaniement.
Hi Meena, here are three menus. Hope you find them useful:
Starters: Nacho chips with guacomole and salsa, mini sized Quesadilas or just serve different kinds of cheese with crackers.
Biryani (Chicken or Meat) and Mutton Korma Chicken Saagwala
Vegetable Biryani Shahi Paneer Mushroom Mattar Rasedaar
Cachumber Raita Mushroom Mattar Sookhe Simla Mirch aur Paneer
Aloo Toook (or Fried Arbi) Gobi Dum Vegetable Jhalfrezie
Papad Poodina Raita Boondi ka Raita
Shahi Tukda Gajar ka Halwa Kheer or Gulab Jamun
Paneer
1 kg full cream milk
2 tbsp sour lime juice
Boil the milk, lower heat and add limejuice, stirring till the milk begins to curdle. When the whey is clear, stop adding the solution, shut off the heat and leave for about 5 minutes.
Drain curdled milk through a cloth and leave to set for an hour or so. They whey left behind is very nutritious and can be used for gravies, rice, lentils.
Note: In case you live in the West, or somewhere where the milk is very rich, use a less fatty milk, or else the paneer will not hold its shape
Paneer
1 kg full cream milk
2 tbsp sour lime juice
Method: Boil the milk, lower heat and add limejuice, stirring till the milk begins to curdle. When the whey is clear, stop adding the solution, shut off the heat and leave for about 5 minutes.
Drain curdled milk through a cloth and leave to set for an hour or so. They whey left behind is very nutritious and can be used for gravies, rice, lentils.
Note: In case you live in the West, or somewhere where the milk is very rich, use a less fatty milk, or else the paneer will not hold its shape
