|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|
|Chicken dhum biriyani|
|Preparing Carrot halwa|
|My kitchen planner - Iftar dinner menu|
*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 !