Lay out a feast for the party you are planning without spending all your time cooking Pizza Indiana Ingredients &gt;&gt;2 six-inch pizza bases
Sauce &gt;&gt;1 tbsp oil &gt;&gt;2 garlic cloves, chopped &gt;&gt;1 small onion, chopped &gt;&gt;2 cups tomato concasse &gt;&gt;1/2 cup tomato puru00e9e &gt;&gt;2 tbsp tomato ketchup &gt;&gt;Salt to taste &gt;&gt;1/2 tsp sugar &gt;&gt;6-8 black peppercorns, crushed
Topping &gt;&gt;8 pieces chicken tikka, chopped &gt;&gt;1 large onion, cut into rings &gt;&gt;2 tbsp chopped fresh coriander leaves &gt;&gt;1 tbsp chaat masala &gt;&gt;1/2 cup grated mozzarella cheese <img alt="" src="/imagedata/2009/jun/1406pizza.jpg" border="1" /> u00a0u00a0 For the sauce, heat the oil in a pan; add garlic and sautu00e9 for half a minute. Add onion and sautu00e9 till translucent. Add tomato concasse and mix till all the moisture has evaporated. Add tomato puru00e9e and tomato ketchup and cook for another five to eight minutes. Add salt, sugar, half the crushed peppercorns and mix well. Set aside to cool. Preheat the oven to 220u00b0C. Spread the sauce evenly over both pizza bases. Arrange the chicken tikka pieces and onion rings over the sauce. Sprinkle coriander leaves, chaat masala and mozzarella cheese on top. Place pizzas on a baking tray and bake till the cheese melts and the base is crisp. Cut into wedges and serve hot. Mexican Chaat Ingredients &gt;&gt;25-30 tortilla or corn chips, crushedu00a0u00a0u00a0 &gt;&gt;1 cup yogurt, whiskedu00a0u00a0u00a0 &gt;&gt;1 cup corn kernels, boiledu00a0u00a0u00a0u2 medium potatoes, boiled and choppedu00a0u00a0 &gt;&gt;1 large onion, choppedu00a0u00a0 &gt;&gt;1 large tomato, choppedu00a0u00a0u00a0 &gt;&gt;1 jalapeno pepper, choppedu00a0u00a0u00a0 &gt;&gt;2-3 tbsp green chutneyu00a0u00a0u00a0u3-4 tbsp sweet date and tamarind chutneyu00a0u00a0uSalt to tasteu00a0 &gt;&gt;1 tbsp chopped fresh coriander leaves u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0 Method Keep yogurt in the refrigerator to chill. In a large bowl combine crushed corn chips (keeping aside some for garnish), corn kernels, potatoes, onion, tomato, jalepeno, two tbsp of green chutney, three tbsp of sweet date and tamarind chutney and salt and toss the mixture well. Add chilled yogurt and mix well using a spoon or a spatula. Transfer this mixture onto a platter, drizzle the remaining green chutney and date and tamarind chutney on top and serve garnished with reserved crushed corn chips and coriander leaves. Cheesy Cherry Swirlu00a0 Ingredients &gt;&gt;400 gms canned cherries, pitted, chilled &gt;&gt;1/2 cup yogurt, chilled &gt;&gt;6 tbsp strawberry crush, chilled &gt;&gt;4 tbsp shredded processed cheese u00a0u00a0 Method Take cherries with half a cup of the bottling liquid and strawberry crush in a food processor. Add yogurt and process until smooth. Pour into four glasses and decorate with shredded cheese and serve immediately. Mud Brownie Ingredients &gt;&gt;4 eggsu00a0u00a0u125 gms/ 1/2 cup sugaru00a0u00a0u300 gms/ 1 cup dark chocolate, meltedu00a0u00a0 &gt;&gt;100 gms/ 1/4 cup butter, meltedu00a0 &gt;&gt;55 gms/ 1/2 cup refined flour (maida), siftedu00a0u1.5 gms/ 1/2 tsp baking powderu00a0u66 gms/ 1/2 cup walnuts, finely chopped u00a0u00a0 Method Preheat the oven to 200u00b0C. Grease one round cake tin lightly and line it with butter paper. Whisk eggs and sugar in a glass bowl till sugar dissolves and eggs are light and fluffy. Set it aside. In another bowl, combine refined flour, baking powder and half the walnuts. In yet another large bowl, mix melted butter and melted chocolate. Fold in egg-sugar mixture. Fold in the flour mixture till well mixed. Pour the batter into the lined cake tin. Do not over fill. Sprinkle remaining walnuts. Bake in the preheated oven for forty-five minutes. Switch off oven. Let the brownie tin remain in the oven for five minutes.u00a0 Remove and allow to cool a little. Remove brownie from tin, cut into wedges and serve. Rupa Tekchandani wins an autographed copy of Chaat, Chef Kapoor's book MANGO PANEER BALLS Ingredients 1/2 cup milk 1/2 cup mango puree 1 tbsp milk powder 5 tbsp condensed milk 200 gms paneer, grated 1 cup + 2 tbsp sugar 2 tbsp refined flour 1/2 cup chopped mango pieces 6-8 almonds, slivered u00a0 Method Take a deep bowl. Pour milk, mango puree, milk powder, condensed milk and mix well ensuring there are no lumps. Place in the refrigerator to chill. Take grated paneer in a bowl. Add two tablespoons sugar and refine flour. Knead paneer well till smooth. Divide into small portions. Make balls and insert one mango cube in each portion. Shape into smooth balls again. Meanwhile boil one cup sugar with one cup water to make a sugar syrup. Allow it to boil for five to seven minutes. Add the paneer balls and cook on high heat for 4 to 5 minutes. Remove with a slotted spoon and allow to cool completely. Soak paneer balls in prepared mango mixture for at lease ten to fifteen minutes, preferably in the refrigerator. Garnish with almonds and serve. Shopping list for next week Banana and Fig Milkshakeu00a0 &gt; 12 dried figs &gt; 3 ripe bananas &gt; 1 bottle honeyu00a0
Spring Onion and Mix Flour Savoury Pancake &gt; 1400 gms rice flour &gt; 2 bunches spring onions Manchurian Roll &gt; 4 crusty bread rolls &gt; 2-inch celery stalk &gt; 1 medium cabbage &gt; 1 medium carrot &gt; 1 small caulifloweru00a0 &gt; 1 pack cornflour &gt; 1 pack MSG &gt; 1 bottle light soy sauce &gt; 1 bottle white vinegaru00a0 Luscious Lemon Bar &gt; 500 gms refined flour &gt; 225 gms butter &gt; 2 eggs &gt; 1 pack baking powder &gt; 1 pack caster sugar &gt; 1 pack icing sugar &gt; 1 large good quality lemon

Lay out a feast for the party you are planning without spending all your time cooking

It's party time

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It's party time

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