All posts tagged: party

Bajra Raab Khow Suey

Bajra Raab Khow Suey

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Taking our traditional Rajasthani Bajra Raab to the next level with this Bajra Raab Khow Suey! A warm, comforting winter favorite with a fun, flavorful makeover! This time, I’ve given this traditional favorite a playful Khow Suey-style twist! The warm, creamy bajra raab gets a subtle smoky flavor from a ghee and charcoal dhungar, bringing out its wonderful earthy flavors. But what makes this version really special is the presentation! I’m serving the hot raab in a kettle over a little warmer, with an assortment of colorful vegetables, mini dal kachoris, crispy noodles, masala boondi, and delicious garnishes. WATCH HOW TO MAKE BAJRA RAAB KHOW SUEY: The mini dal kachoris form the base, followed by sweet corn and colorful bell peppers. The hot raab is poured over everything, finished with shredded vegetables, crunchy noodles, boondi, crispy garlic, microgreens, and a drizzle of sesame chili oil or ghee. And just like Khow Suey, the possibilities for toppings are endless! Everyone can build their own glass with their favorite accompaniments, making this dish as much about the …

Personal Asian Boards

Personal Asian Boards – Three Easy Asian-Inspired Appetizers

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Give your festive entertaining a delicious twist with these Personal Asian Boards, featuring three colorful, flavorful Asian-inspired appetizers! From a refreshing Thai Pomelo & Grapefruit Salad to creamy Thai Paneer Satay Sticks and Mini Persimmon Sushi Bites, each element brings its own combination of flavors and textures to these individual grazing boards. What makes these boards so special is how effortlessly everything comes together. The juicy citrus salad adds a refreshing sweet, tangy and spicy touch, the paneer satay brings rich Thai coconut curry flavors, and the mini sushi bites combine crispy tofu, crunchy vegetables and sweet seasonal persimmons. WATCH HOW TO MAKE PERSONAL ASIAN BOARDS Perfect for Diwali parties, card parties, festive gatherings or any occasion when you want to serve something a little different, these individual boards are easy to customize and make such an elegant presentation. Prepare the components ahead, arrange them on your favorite mini serving boards, and you have a fun, personalized appetizer that’s sure to impress your guests! If you like this, please try my other recipes: Personal Indian …

Saffron Apricot Tagine Biryani

Saffron Apricot Tagine Biryani with Roasted Pumpkin Borani Raita

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Saffron Apricot Tagine Biryani with Roasted Pumpkin Borani Raita — a stunning festive centerpiece featuring fragrant basmati rice layered with aromatic spiced vegetables, sweet apricots, saffron milk, rose water, crispy fried onions, and fresh herbs. Cooked on dum in a traditional tagine, every grain absorbs the wonderful flavors and aromas, creating a biryani that’s as beautiful to serve as it is delicious to enjoy! Paired with a creamy Roasted Pumpkin Borani Raita, featuring lightly sautéed pumpkin, dried mint, and a flavorful golden garlic tadka, this combination is perfect for Diwali celebrations, festive gatherings, and special occasions! WATCH HOW TO MAKE SAFFRON APRICOT TAGINE BIRYANI WITH ROASTED PUMPKIN BORANI RAITA: The Roasted Pumpkin Borani Raita is acreamy, flavorful yogurt-based raita with finely chopped sautéed pumpkin, dried mint, and aromatic spices, finished with a golden garlic tadka. The pumpkin retains a slight crunch, adding a lovely contrast to the creamy yogurt and making this raita a perfect accompaniment to the fragrant tagine biryani! Tips for the Perfect Tagine Biryani Use extra long grain basmati rice. Do not …

Mughlai Cocktail Fruit Paneer

Mughlai Cocktail Fruit Paneer

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This Mughlai Cocktail Fruit Paneer brings a touch of royalty to your festive table. Paneer cubes, roasted makhana, peas, and colorful cocktail fruits come together in a velvety onion-cashew-melon seed gravy that’s flavored with whole spices and finished with milk — no cream needed. It’s that perfect balance of rich yet light, traditional yet fun — a quick show-stopper for your Diwali dinner spread. ✨ WATCH HOW TO MAKE MUGHLAI COCKTAIL FRUIT PANEER: If you like this, please try my other recipes: Nargisi Kofta In Cashew Kewra Gravy Paneer Pineapple In Pistachio Gravy Makhmali Malai Kofta Pineapple Coconut Makhmali Kofta Mughlai Cocktail Fruit Paneer is a rich, creamy, and flavorful sabji that brings a royal touch to any festive table! Soft paneer, sweet cocktail fruits, roasted makhana, and green peas come together in a silky Mughlai-style white gravy, creating a lovely balance of sweet and savory flavors.The gravy gets its richness from cashews, melon seeds, yogurt, and milk powder or mawa, without using any cream. It is an elegant yet easy dish to prepare for …

Gajar Ka Halwa - Carrot Pudding Cake

Gajar Ka Halwa with Pistachio Mascarpone Cream

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Gajar Halwa with Pistachio Mascarpone Cream & Crispy Phyllo — a rich, creamy Indian carrot halwa made with ghee, milk, saffron, cardamom, and roasted nuts, paired with chilled pistachio mascarpone cream and delicate, golden phyllo pastry! With a beautiful contrast of warm halwa, silky cream, and buttery crunch, this is a lovely way to serve a traditional favorite with an elegant touch! WATCH HOW TO MAKE GAJAR KA HALWA WITH PISTACHIO MASACARPONE CREAM: Gajar Halwa has always been one of those desserts that brings back the warmth of celebrations and family gatherings. Slowly cooked carrots, the aroma of ghee, saffron, and cardamom, and that rich, comforting texture make it a timeless favorite. For this version, I wanted to keep everything we love about traditional Gajar Halwa while giving it a beautiful presentation. The real magic happens when we pair the warm halwa with chilled pistachio mascarpone cream and a delicate, crispy phyllo pastry. A little raspberry, edible gold, and a sprinkle of nuts bring everything together into a dessert that looks just as beautiful as …

Wild Mushroom Kashmiri Pulao with Pink Peppercorn Raita

Wild Mushroom Kashmiri Pulao with Pink Peppercorn Raita

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Wild Mushroom Kashmiri Pulao with Pink Peppercorn Raita — a fragrant, earthy pulao with a medley of mushrooms, aromatic Kashmiri spices, and fluffy basmati rice, finished with crispy birista onions, toasted pine nuts, and a drizzle of truffle oil. Served with a beautiful pink peppercorn raita, this is an elegant, restaurant-inspired dish that’s perfect for festive gatherings. WATCH HOW TO MAKE WILD MUSHROOM KASHMIRI PULAO: Who says a pulao has to be simple? Sometimes, a few thoughtful additions can turn an everyday dish into something truly special. This Wild Mushroom Kashmiri Pulao is one of those recipes that feels comforting and familiar, yet has all the elegance of a beautifully plated restaurant dish. The combination of mushrooms, warm spices, and fragrant basmati rice creates a lovely depth of flavor. But what makes this pulao stand out is how the finishing touches bring everything together. Crispy birista onions add that irresistible crunch, toasted pine nuts bring a delicate nuttiness, and a drizzle of truffle oil enhances the earthy, umami-rich flavors of the mushrooms. To balance the …

Crunchy Chinese Bhel Rice Cups

Crunchy Chinese Rice Bhel Cups

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Fried rice is always a crowd pleaser, but this time we’re giving it a fun, crunchy, party-style makeover with these Indo-Chinese Rice Bhel Cups! WATCH HOW TO MAKE INDO-CHINESE RICE BHEL CUPS: Fragrant basmati rice is tossed into a quick Schezwan-style fried rice with colorful vegetables, tofu or paneer, edamame, and bold Indo-Chinese flavors. To make it extra fun, we top it with a crunchy Chinese bhel made with crispy noodles, onions, peppers, and all our favorite sauces. Served in little cups, these are colorful, easy to pick up, and perfect for summer entertaining, picnics, game day gatherings, grazing tables, or graduation parties. They’re playful, flavorful, and such a cute way to serve fried rice. These Indo-Chinese Rice Bhel Cups are the perfect mix of comfort and crunch. The fried rice is flavorful and light, while the Chinese bhel topping adds that fun crispy texture that makes every bite exciting. I love using basmati rice here because the grains stay long and separate, which is so important for fried rice. Once the rice is cooked, …

Spicy Mango Coconut Bites

Spicy Mango Coconut Bites

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If you’re looking for a fun vegetarian appetizer that feels a little different but still comes together beautifully, these Spicy Mango Coconut Bites are such a good one to make. With a crisp golden coating on the outside, a soft and melty mango center, and served with a sweet and spicy peanut sauce, lemon aioli, and a fresh spring salad base, this is the kind of appetizer that looks special and disappears fast! WATCH HOW TO MAKE SPICY MANGO COCONUT BITES: What makes these bites really stand out is the center. The filling is made with finely chopped mango, cheese, paneer, coconut, cilantro, and red chilies, then frozen before shaping. That one step makes all the difference. It helps the filling hold its shape, makes the balls easier to form, and gives you that soft, melty center once they’re fried. The outer layer is made with rice, paneer, red curry paste, lemon juice, basil, and a few simple seasonings. The rice is cooked a little softer here, which helps the mixture come together well for …