How to organize/ plan the best stressfree dinner party

Fall is here and that is usually the start of the festive season. Halloween and Thanksgiving are around the corner and for us Indians, Navratri, Diwali, Karwa Chauth, Bhai Dooj are all coming up. In no time we will be putting up Christmas trees and welcoming the new year. So you have been wanting to have friends over for dinner, have a lavish Thanksgivng spread,or have the best Diwali bash, but are overwhelmed.The organizing, planning the menu, grocery shopping,setting the tables,the cleanup before and after can certainly cause the most efficient host or hostess to feel stressed.

The first thing to do is to write down everything.  Start with a guest list, start sending out invitations by phone, email or evite. After the RSVP’s come in you will have a fairly good idea of the number of guests to expect. Once you know the guest list, write down if any of them have any special dietary restrictions. Some could be allergic to nuts, eggs, just make sure there is something for them to eat. You don’t have to go overboard, just as long as they dont go hungry!. If lots of kids are coming think about calling for some pizza or chicken nuggets. The kids and parents will both thank you .Now that we have the guest list, start planning your menu. Start with drinks-sodas, Iced Tea,punch lemonade, coconut water, beer, wine, liquor etc.If You want to make something like mango shake, Aam pana, chaas, make in advance and still serve in a Punch bowl. Plan on a drink like Sangria or Margarita which can be served in a nice pitcher with sliced lemons, mint etc.The idea is make in advance so  guests can help themselves.

We would all love to serve a 7 course meal, but know your limitations!  Appetizers should be a mix of hot and cold. For cold appetizers think in terms of veggie platters, cheese and fruit platter,Mexican Spirals dips,Guacamole (with make ahead instructions), Chips with Habanero Pepper Chatni, Sushi, for Indian parties,Green Moong Dhokla, Quinoa Oatmeal Dhokla, Chat with Green and sweet chatnis Sprouted Moong Salad- you get the drift, something that can be made in advance, or just assembled at that time. We all enjoy fresh hot food, so if it’s a small crowd by all means make some hot palak aloo ke pakore, vadas,Palak aloo tikkis with almond flour and flaxseed, Pesto Moong Dal Appe, bhajias but if its a big crowd, make in advance so all you are doing at that time is heating in a microwave or oven. Good appetizers that taste great after being warmed in an oven are- Jalapeno poppers, Veg and non veg kebabs, Grilled Shrimps, Kesariya Chicken Tikka, Tandoori Gobi, Cocktail Samosas, hot dips. If you have too much to do, ask a friend to help by warming things in oven.

While planning your menu, do think color, you don’t want to put three things that are yellow in color and right next to each other. Gobi next to Aloo ki sabzi would look similar in color and looks, Make one or the other. How about putting Gobi or Aloo, next to bhindi or Green beans, next to Ma ki dal or Rajma. The yellow, green and brown colors stand out from each other instead of looking  monotonous and look pleasing to the eye.

Also the menu should be such that you don’t repeat the ingredients For eg, you don’t want Paneer Butter masala and Kadhai Paneer at the same time or Matar Aloo and Matar Pulao and Gobi Matar.

Most of the time for lunch I make a couple of appetizers, some soup, fresh hot paninis and a salad and a homemade dessert. But this time I decided to do an Indian lunch for my friends. We are a group of 10 ladies and meet once a month by rotation in someones house. Dinner I get a little more elaborate. For my non Indian friends, I always make some sort of chicken or fish-who doesn’t love Tandoori chicken and Chicken curry. If I decide to do a non Indian menu then a few casseroles for sure. For Indian  Dinner, I always try to have one main dish like Ma ki Dal, rajma, Chana, Kadhi, Sambar that can be cooked in a crockpot and served piping hot straight from the pot.  Crockpot is a great tool to have, it cooks without being watched over and you don’t have to worry about reheating it, it’s already fresh and hot. Food served fresh and hot is the tastiest kind of food. If you have chafing dishes, use them to serve food hot, that way you can put everything in chafing dishes before everyone comes and there is no reheating. For vegetarians, a paneer dish is a must along with a couple of vegetables. A Yogurt dish like Raita, Fat Free Dahi vadas is a good idea. Not every one can handle spicy food and it’s just a good addition to the menu without too much effort. You can have Rotis, Puris, Nans. One of my friends brought over Palak ke parathe. Thank you Sabita, much appreciated!  It’s okay to ask a few friends to help out by bringing a dish, you can reciprocate back when they have a get together at their place. Don’t be overwhelmed, take on what you can reasonably cook, you don’t want to be cooking till the last-minute and be exhausted by the time everyone comes. Its better to have fewer items well made and presented than to have a table full of mediocre food just put together. Presentation is key.  Serve in nice platters and bowls. Ethnic copper handis, traditional placemats, kullars for yogurt and tea, little handis for individual kulfis. Remember the devil is in the details!

Moving on to Dessert, I always choose something that can be made in advance.  Keep occasion and season in mind. During summer months something cold is always welcome -Kulfi, mango icecream, chikoo icecream, mousse, fruit cream or a cake like Chocolate chip Pound Cake with Ganache topping,  that  can all be made a few days before.  Winter months call for a hot dessert like Apple pie or any cobbler. Assemble everything and keep it ready to be popped in the oven. There is nothing like the smell of fresh-baked pie or a hot batch of cookies/brownies to whet everyones appetite.  Put a Post it note on the lid with the baking time and temperature! The ultimate combination is hot dessert with cold Vanilla icecream.  If it’s a festival, then traditional desserts like Besan Ke laddoos and Kaju barfi, kalakand,Gulab Jamuns etc are good options.

So now that we have decided our menu, start writing your grocery list. This is very important-you don’t want to make multiple trips to the store!  Next to each dish to be prepared,  write down the items needed to make it, if you have it in your pantry, scratch it off the list. Think of everything, bottled water, napkins, disposable glass and silverware etc, instant tea and coffee etc

 

Now that we have planned and written down everything, execute it.  I even like to write down what needs to be done a  few days before the party so I don’t forget anything and not keep everything for the last-minute. So for example I am entertaining on a saturday, then on wednesday, I would take out all your platters, glasses, chafing dishes, clean up. On Thursday, go grocery shopping, make dessert like icecream, chatnis, sprout Moong for sprouted salad, chop nuts for garnishing. Friday is the day to chop and cut vegetables, mince Ginger, Garlic and  Green chilies, marinate meat, fry onions, soak Dal or any beans, even whip up yogurt for Raita-( just don’t add salt one day before, makes it too sour), do as much as possible. I even do my hair the day before, decide and keep out what I will wear, definitely comfortable clothes and shoes!!! The day of the party, Saturday- cook, put fresh flowers,do a  quick clean up. Do keep 30 minutes for yourself to rejuvenate– you can have a cup of tea, take a power nap, watch TV, be on Facebook or online reading my blog on foodfitnessbeautyandmore.com!!!

I recently had some friends over for lunch, will share my menu now and recipes in my next post. The serving size for each dish is for about 20 people, it takes the guesswork out, how much to make,what to make, will it be enough,how many items should I make etc. So for your next party you can just make what I made!

For Appetizers I served-

• Green Moong Dhokla
• Bhea/kamal kakri and kale chane ke kebabs
• Dahi Puri with kala chana stuffing
• Habanero Pepper Chatni

For Lunch I served-

• Ma Ki Dal/ Kaali Dal made in crockpot(it can also be made in pressure cooker or pan)
• Paneer in white gravy
• Bhindi do pyaja
• Green Beans with Aloo
• Ghiya/ Lauki Raita
• Palak ke Parathe(made by my friend Sabita)
• Rice

For Dessert I served-

• Homemade Kesar/pista Kulfi
• Fresh Fruits

 

 

Here are some pictures of my lunch-

I will be posting all the recipes one by one, but if there is anything in particular that you want me to share first, please comment and let me know. Will definitely try to share that before others. Thank you and have a great time entertaining friends and family!

UPDATE-I have updated my post with more recipes since it was last published.

Please like my Facebook page to continue to get healthy,easy and tasty recipes from me.

If You try my recipes, please share your feedback on my blog or my facebook page with a comment or picture. Would love to hear back from you.

Follow me on Instagram and Pinterest