Indian Party Meal Planning
If you’re already a pro at Indian Party meal planning, this post might seem too simple. But if you are a beginner or always worried about where to begin, then I am sure this post gives you just enough jump-start to plan your next party and dishes with perfection.
This post outlines 101 amazing planning tips along with exotic sample menus for potlucks and gatherings that will make your next event a huge success. So, let’s get started with a straightforward, easy-to-follow checklist for remarkable hosting.
Hosting a dinner party is a great way to connect with family and friends and create memories that last. However, hosting the guests and entertaining them can be exhausting and tricky.
If not planned well, it brings more stress, and if you are stressed, it completely ruins the fun of hosting and enjoying yourself with your friends.
And if it’s an Indian Party Meal planning, trust me, it needs thoughtful planning!
Indian cooking is elaborate and demands time. The three-course Indian meal starts with
- An appetizer
- A drink
- Moves to the main course, and
- Dessert is the final round of a three-course meal.
With such an elaborate meal spread, it is best to KEEP IT SIMPLE! Yes, follow this rule of thumb, and you will have lots of saved time and energy.
With a plan in action, I can host all my parties like a pro, and this is what I will share with you today.
Of course, you need a date! Selecting a date well in advance for your Indian party meal planning gives you ample time to prepare for the event and helps make it more stress-free.
- You'll be able to have the overall idea about the event clearly, and
- Start with the necessary arrangements early.
- A prior selection of date also facilitates considering the availability of the guests on that date.
So, whether it is Holi, Diwali, Thanksgiving, Christmas, or any special occasion like a birthday or anniversary, blocking your date in advance and sending in the invites will let your guests know that they have been already roped in for the event and should not make any other commitment!
Making a guest list helps to make better decisions, deciding upon the kind of space to accommodate the guests comfortably and the quantity of food/ drinks required, etc. Here’s a checklist that can help —
Create a list of people you are inviting. Doing this ensures you don’t miss out on any of the invitees.
Send out formal invites, an email, or a text message and save the date on people’s calendars.
- A formal invite will also let your guests know it’s a special dinner party, not a regular one.
- I usually prefer doing this 2 - 3 weeks in advance. Because the earlier we send the invites, the more guests are likely to turn up.
- Plan to send your invites a little earlier for major events like a Diwali party or a New Year’s Eve party. Ensure our guests are informed before making other plans for those events.
Be specific about the number of guests coming over – the head count. Calculate the number of adults and the number of invited kids so you know exactly how big the group will be. This helps in making proper arrangements. If possible, take confirmations from guests to ensure who can attend and who can not.
Deciding on essentials for Indian party meal planning will help you determine the next step. This will also let the preparations run smoothly and keep you from the last-minute rush.
Decide on the serve-ware — Give a moment to think about how you would want to serve the food to your guests.
- Using disposable paper plates and plastic glasses would be your preference,
- Or would you prefer using your fine serve-ware or expensive dinner set and cutlery?
- If it is not a formal sitting arrangement, then using disposable/ biodegradable products for serving will be the best option.
Visit this link for Sample Indian Party Menu
Other essentials and décor — Besides the tableware/serve ware, you also need to decide on the other requirements such as —
- The paper napkins/ formal cloth napkins,
- The table covers, centerpieces, etc.
- The table décor also requires some planning, as this sets the event’s vibes the way you want.
- Pick the colors and the textures of the tableware, the table cover, and other accessories that complement well with each other.
Decorating the table — Adding fresh flowers to the table décor on the dinner party day will surely bring in some freshness and colors, so remember to add them to your to-do list for the final day.
Gather cooking equipment —If it is a large gathering, you may need large cooking ware, too. Check your kitchen to ensure you have the necessary equipment, or else you will have to make arrangements (buy or rent out).
If you are planning to host a theme party, customizing your décor according to the chosen theme is something that needs some contemplation. It doesn’t have to be too elaborate, but selecting the basic theme will bring more fun to the party and make it unique.
Here are some ideas to narrow down your décor and color choices so you can quickly transform your party space into a visually inviting spot.
Diwali Theme — This décor has to be completely festive, which evokes feelings of warmth, relaxation, and joyfulness. So, consider bringing in —
- Some colorful diyas
- Candles and lighting up the corners of the party space.
- Adding colorful garlands and earthenware will also create a festive vibe that brings cheerfulness.
Sports-night party — Choose the décor that resonates with the corresponding sports you have gathered to enjoy together over the dinner party. Such as —
- Cricket-based décor for a cricket match,
- Football-based décor,
- Or baseball-based décor for the corresponding sports.
16th Birthday Party — A special occasion and therefore a special décor! Deck up the party space according to gender. You could go for —
- A pink and golden set for girls
- Blue and white for boys.
- Or just let your teenager choose their preferred color.
Holi party — The Holi décor must be very vibrant and colorful, setting the instant Holi vibes! Add colors that complement each other and create harmony among the various decoration elements.
Christmas Party — Red, green, and golden colors are the obvious choices for chic décor when you think of Christmas.
- The flowers, the table runners, candleholders,
- Santa décor, and anything and everything have to be glittery and fun to elevate the festive vibes.
- How about adorning the space with some poinsettia
- Or dried petals for flower arrangement on a table? Of course, that’s a great idea!
New Year’s Party — A friendly color theme consisting of bright and shiny colors for New Year’s Eve adds much-needed party flavor to the evening. New Year’s centerpieces —
- Either flowers or candleholders add cheerfulness to the ambiance and never fail to impress.
- As I am a huge fan of candles, I use them as the centerpieces for my parties, and so can you.
- But if kids are also there, you can use LED candles for the ambiance for safety reasons.
- Confetti and paper decoration can also bring in an extra jazziness and enhance your décor without much effort.
Visit this link for Sample Indian Party Menu
No party is complete without food and drinks. It is a significant part of any event. So once the first four priorities are in place, then comes planning the party menu, and this is where the fun begins!
As the hostess, plan the menu according to the event. The key is to prepare a meal that is doable for you. Here are a few pointers that can help you plan a meal —
Plan a meal that is —
- Wholesome, hearty, and made of real ingredients.
- Select a variety of dishes that showcase different flavors, textures, and hues.
- Choose a balance of vegetarian and non-vegetarian dishes that accommodate varied dietary preferences.
- This will make for a soulful meal that everyone will enjoy.
Based on the course, decide the number of items you need to prepare for your Indian party meal planning. You may also plan to cook some things at home and order a few from the restaurant. Make a separate list of the items that are to be prepared at home and the ones that are to be ordered outside.
Planning will let you efficiently organize —
- Your time and energy
- And prevent you from the last-minute rush and exertion.
- Try to plan your menu in such a way that some of the dishes can be prepared in advance or a day ahead so you can relax on the day of the party.
These dishes may be appetizers that require last-moment assembling or sides such as —
- Marinades, spice mixes, and sauces/ dips.
- Some curries and gravies can also be prepared in advance and stored in the fridge.
- Dishes like Biryani taste even better when prepared in advance because the flavors get time to meld together!
Finalize the headcount — For example, if there are 16 adults and 16 kids under 16, I plan to cook for 25 people. But if there are older kids above 16, my head count would be 30 people.
We feast with our eyes first — A colorful spread attracts our eyes and appetites. Pick a color scheme and add it to the different elements skillfully to create harmony among the décor and the dishes.
- Display a colorful spread of different dishes, keeping in mind the color combinations.
- Also, keep the food color scheme in mind for an impressive menu.
- For example, try not to cook Rajma with Paneer tikka masala as they belong to the same color scheme – red, or Kadhi pakora with Gobi – yellow color scheme.
- Try to plan such that it maintains the harmony of colors and is eye-pleasing.
Besides the color scheming — ensure the ingredients are not repeated in one course.
- For example, Kadai Paneer with Panner Tikka. Consider the flavor combinations and clashes while pairing the dishes that work well together.
- For instance, the crunchy textured Kadai Paneer pairs well with Chole or Rajma, and the more creamier and melt-in-mouth textured Paneer Tikka Masala goes perfectly with Kadhi or Dal Makhani.
When deciding the menu — keep in mind the dry and gravy dishes that you plan to serve.
- Have a balance of dry and gravy dishes for a perfect combination.
- For example, Achari Gobi, a dry veggie, can be perfectly paired up with Kofta curry, a gravy dish.
- Their different flavors and textures perfectly complement each other.
- Raita as an accompaniment on the menu is always a good idea. Being cool, it balances the spicy flavor of the Indian food.
Plan dishes according to the weather — In winter, dishes prepared in the morning stay just fine till the evening, but in summer, some of the items may go stale- my personal experience. So, it is safer to plan to prepare dishes considering the existing weather.
A salad on the menu — makes a healthy and colorful addition to the meal.
- It not only adds nutrition but makes the meal more delightful and appealing.
- Besides being crunchy and enjoyable, salad is also light on the stomach.
- Try to add a selection of vegetables to make the salad eye-pleasing and nutrient-dense.
Appetizers — They are an indispensable part of the Indian party meal planning where your guests can enjoy the tasty bites before the main course.
- Plan the appetizers in such a way that it requires minimal work at the last minute.
- For instance, if the appetizer demands baking, keep some time for that.
- Another example could be the salad that needs to be assembled at the last minute.
- So, save some time separately for such preparations.
Creating a perfect ambiance for the party sets the mood and enhances your guests’ overall experience.
Lighting —Use lighting according to the theme of the party.
- For example, soft and warm lighting creates a cozy and inviting atmosphere for a family dinner party.
- The Diwali party will see more candles, diyas, and string lights.
- New Year party lighting will have disco lights and so on.
Music — Usually forgotten, but quite important to set the party mood. Play background music, complementing the mood and theme of the party.
- You can also create a playlist and let it run in the background.
- Keep the volume low enough so that people can chit-chat comfortably without music hindering their conversation.
- A piece of light music will set the ambiance just right.
Fragrance — Light-scented candles or diffusers with subtle scents create a pleasing ambiance.
- Choose aromas that complement the season or the cuisine you are serving.
- While using fragrances, be mindful of the guests with allergies or sensitivities and choose mild scents only.
Temperature and Ventilation — Ensure your home is well-ventilated and the temperature is comfortable for the guests.
Personal touches — You can add touches that reflect your style and make your guests feel welcome.
- For example, display interesting art pieces or items, family photos, etc.
- Provide them with a welcome drink or a personalized card for each guest!
The last and final secret is to HAVE FUN! Always include a resting time – how will you entertain others if you are not well rested?
Resting before hosting a party helps you approach the event with vitality, clarity, and reduced stress levels. It ensures you are in the best physical and mental state to engage with your guests.
It enables you to enjoy the gathering and also provides a memorable experience for your guests that they will cherish for years to come.
Could you please tell me measurement for following dishes?
Chole(If I used canned one and normal)
butter paneer
pav bhaji
for 10 people
and If we do catering what should be price for that?(if you have any idea)
Thank you
Asmita,
I have no idea about the catering prices, it depends on the caterer.
For 10 people you will need :
600 grams of paneer for Paneer butter masala
800 grams of raw chole
For Pav bhaji you will need :
2 Bell peppers, chopped
6 Potatoes medium, peeled and chopped
5 Carrots cut in small pieces
3 cups Cauliflower (Gobi) cut in small pieces
2 cups Green peas
Onions
Cilantro
Water
4 tbsp Pav Bhaji Masala
Salt
Lemon juice
Hope this helps!
Thank you Madam for reply
I was waiting for email notification for this answer.
sorry for the late reply
Hi Ruchi,
I am hosting a dinner for
age 7-10 - 12
age 11-15 - 12
adults - 45
and menu is
Chole
Puri
Rice
Dry potato subji
Gulab jamun
Bite size Samosa
what is the quantity I should make for all these items.
Really appreceiate as i never cooked for so many people.
Thanks
Sangeeta please clarify the total headcount. Is it 45+12+12?
HI Ruchi My daughter birthday is on 17 auguest we are hosting party 40 adult and 15 kids range between 1-10 years. i have help . my menu is Appitizer Harabhar kabab, pasta salad,7layer dip, and garlic bread. and 2 chicken appitizer which I am going to order out. for main course 1 paneer curry, aloo gobhi, veg biryani, boondi rayta. and paratha i am going to order out so how much quantity do i need ? for paneer, aloo gobhi Rice
Thank you
Kalyani, are you looking for how much quantity of food you should order from outside, or the raw quantity for paneer, aloo gobhi, and rice?
I am sorry I should explain you properly. I am planning to make food at home. So my question is how much paneer, aloo ghobi and rice for biryani I should use.
Thank you for prompt reply
Kalyani,
Please mention what kind of paneer curry are you planning to make: is it matar paneer, makhani paneer, paneer tikka masala or any other variety you have in mind.
Kalyani,
Please find your menu enclosed below:
For the rice-
I usually keep a measurement of 1/2 cup (uncooked) rice per person. That equals 25 cups of rice for 40 adults + 10 kids.
25 cups of basmati rice, soaked in water for 15 minutes
Aloo Gobi -
30 potatoes, medium, cubed
15 cauliflower, medium, cut into small florets
15 onion, medium, chopped
30 tomatoes, medium, chopped
Cumin seeds
6 tablespoons ginger-garlic paste
Turmeric powder
Amchur
Red chili powder
Garam masala powder
Coriander powder
13 tablespoons oil
Chopped cilantro
salt, to taste
I hope this helps! Did hear back from you on the Paneer dish but rest of the details are given above.
Hello mam,
We are having a party for 40 ppl with 10 kids aged 4-7. We are ordering naan 20 cut into 4 pieces and veg biryani.
I am planning to do paneer gravy dish And daal makhni and som explain rice or curd rice. Pls let me know what quantity should I prepare these dishes and also should I add another veggie dish along with it. We also have veggie salad and samosa for starters and cake and ice cream for desert.
Sarayu,
Please mention what paneer dish and rice are you planning to make? You can add mix veg if you like.
Shahi paneer and plain rice
Thanks for your reply. 😊
Sarayu, please find the measurements below -
Rice -
I usually keep a measurement of 1/2 cup (uncooked) rice per person. That equals 20 cups of rice for 40 adults plus 2 cups extra for kids. A total of 22 cups of rice.
Dal makhani -
7 cups of Whole Urad Dal
2.5 cups Rajma
TADKA
8 large onions
15 teaspoon each of ginger-garlic paste
10 large tomatoes
Cumin seeds
Cinnamon
Tejpatta
Red chili powder
Garam Masala Powder
Kasuri Methi
Butter
Cream to add at the last.
Shahi Paneer
4 kg Paneer
10 pieces of green cardamom
MARINATION-
5 cups of thick yogurt
Garam Masala
Salt
Red chili powder
CURRY PASTE-
10 medium onions minced
6 teaspoon each of ginger-garlic paste
14 cups of tomato puree
30-35 whole green cardamom
60 whole cashews
60 whole almonds
Cinnamon stick
Whole bay leaf
Whole cloves
Corriander powder
Red chili powder
Sugar
Salt
2 cups of thick curd
Pinch of Saffron
Cream to add at the last
Water
Ghee for the curry
Hope this helps!
Hi ruchi...
I have a pooja at home... Expecting 40(adults max...few kids)people.
Help me in deciding..
First menu
Chole
Poori...
Rayta...
Veg pulav
Second menu is
Rice
Sambhav
Sooji halwa
Papad pickle salad.
I have to manage alone...
Which one will be easy according to you...
N quantity also let me know...
Any one I hv to prepare...
Please guide me
Thank you
Deepali, the first menu will be good for pooja.
How many kids are you expecting and are the kids small or older (14 and above) in age?
5kids 5-8yrs...
2kids 14yrs
Hello Deepali,
For 40 adults, you will need:
Chole-
16 cups (appx. 4 kg) of raw chole. For masala you will require-
Green cardamom pods
Moti Eliachi
Black peppercorns
Bay leaves
Cinnamon sticks
Salt, to taste
Water to boil the chole
Cloves
FOR MASALA – since its for pooja I have omitted the onions.
Pureed tomatoes
Chole masala ( that you had prepared earlier👆)
Red chili powder, or to taste
Cumin powder
Chopped cilantro
Poori- You can easily do 4-5 pooris per person. That equals – 160-180 pooris.
Raita- You will need
11 cups of Yogurt
5.5 cups of soaked boondi
5-6 cups of milk
Veg Pulao- I usually keep a measurement of 1/2 cup (uncooked) rice per person.
That equals 20 cups of rice for 40 adults.
For biryani-
Bay leaf
Star anise
Elaichi
Cinnamon stick
Cloves
20 cups of basmati rice, soaked in water for 15 minutes
Saffron infused in warm milk
Mint leaves
Coriander leaves
Cauliflower,
Carrots,
Potatoes,
Green beans,
Green peas,
Water to cook rice.
I hope this helps! Feel free to email me if you have any other queries. Enjoy!
Hi Ruchi,
So this is a very casual gathering with our neighbors and I really want to serve Chole with hot puris. There will be hot appetizers, but not sure if I should serve jeera rice or go with biryani and raita for main course with chole.
Hello NM,
Chole, puris along with biryani and raita sounds like a perfect combo.
Enjoy!
Hi Ruchi,
I am going to be throwing my first Indian vegetarian dinner party. I have invited 7-8 colleagues, a mix of Indian and non-Indians. They are mostly good with spice, though I should definitely keep some bland options. I was thinking of the following menu:
1. Tikki with alu,corn and rice (with green and tamarind chutney)
2. A paneer starter
3. Some carrots.cucumbers with simple dips
4. Veg Tawa Pulao/Biryani
5. Bharwan Bhindi
6. A gravy vegetable
7. Dal
8. Raita
What quantities should i consider so that it is sufficient for this group?
Hello Kruti,
Please find enclosed the quantity for your menu-
1. Tikki with alu,corn and rice (with green and tamarind chutney)
I am assuming its a mixed tikki not stuffed.
So you will require 2 per head that would make 16-18 tikkis. Take 6 big potatoes* along with 1 cup corn, and 2 cups boiled rice to make tikkis. *The size of tikki will determine the quantity of the ingredients.
2. A paneer starter
Chilli paneer or dry paneer Manchurian will work great.
You will require appx. 1kg of paneer for the starters.
3. Some carrots.cucumbers with simple dips
Let's take ranch dip as a reference then you will require:
12 ounces of cream cheese along with 1.25 cups of sour cream.
4. Veg Tawa Pulao/Biryani
Take 2.5 cups of rice along with 1.5 cups of cauliflower, 1 cup carrots, 2 medium potatoes, 1 cup sliced green beans, 3/4 cup green peas, 3/4 cup sliced mushrooms and cilantro leaves + spices.
5. Bharwan Bhindi
You will need 1 kg bhindi for this recipe.
6. A gravy vegetable
It depends on what you intend to make.
7. Dal
2 cups of uncooked dal. Maybe just a single dal tadka or if it is dal makhani, combine all the lentils to make it 2 cups.
8. Raita
2 cups of yogurt (thick) and 1 cup boondi + 3/4 cup of milk to dilute the raita.
Have a great time and feel free to reach out to me if you have any other queries. 😊
Hi Ruchi,
Its my kids birthday party at coming Saturday. There would be approx 17 adults and 9 kids for dinner. Please let me u can suggest starter and quantity of other menu
My menu is
Anjeer koftas gravy
Peas masala
Chappathi
Dum aloo briyani
Curd rice
I don't know how to decide the quantity for all pls help me. I have only one day pls help me ...
Seetha, if I am getting it right then you looking for some starter ideas + the menu you suggested above, correct?
yes mam ofcourse
Seetha,
Here is the breakdown of your menu-
Anjeer koftas gravy
For the koftas:
1.5kg - potatoes, boiled and mashed
50-60 pieces of dried Anjeer (figs)
3/4 cup Corn flour
Chili Powder
Coriander powder
Salt to taste
For the Gravy-
12 medium onions, pureed
2 tablespoons Ginger- garlic paste
3-4 Dried red chilies (adjust according to taste)
Coriander seeds
10 tomatoes, pureed
Kasoori Methi
Salt to taste
Garam Masala
Coriander for garnishing + Cream
Peas masala
You will need 5 cups matar.
To make the masala you will need -
7 medium onions, pureed
14 tomatoes, pureed
40 pieces of cashews in a paste
Dry Spices
12 tablespoons of Yogurt
Chappathi
Since you have Dum aloo Biryani + curd rice, you will need 2 chapatis/head. That equals - 34+16= 50 Chapatis
Dum aloo briyani
40-45 partially boiled baby potatoes
Marinate these potatoes in this mixture-
6 cup thick curd
Chili powder
Turmeric powder
Ginger-garlic paste
Salt
For biryani-
Bay leaf
Star anise
Elaichi
Cinnamon stick
Cloves
10 cups of basmati rice, soaked in water for 15 minutes
Saffron soaked in warm milk
Mint leaves
Coriander leaves
Fried onions
20 cups of water
Curd rice
3 tsp Mustard Seeds
50 Curry Leaves
6 tsp Urad Dal
2.5 tsp Ginger Grated
3 cups Short Grain Rice
3 cups cup Curd
1.5 cups Milk
Salt to taste
For the starters, you can do either one of the following-
Aloo tikki Chaat - You will need at least 30 tikkis
Hara Bhara Kebab - You will need at least 40 kebabs
Hope this helps! Have fun and enjoy your party. 😊
Hi Ruchi
Please suggest me diner menu for my sons 6 month birthday party
15 People Non veg
4 VEG ppl
Please suggest menu with minimal work yet delicious
Sonali,
Are you looking for a veg menu or Non-veg?
Hi Ruchi,
Can U tell me the measurnent of malai kofta curry,gobi manchurian,vegetable korma ,daal fry for 15ppls,n give me some tips how i keep samosa n chicken pokoda warm if I fry them 1.hour prior the guests coming..
Rasmita, please specify the headcount: how many adults and kids?
hii ma’am
I want to make dinner for around 20 people all adults..
the menu is veg biryani, chole , paneer matar masala, puri & roti, salad and raita
but i dont know how to decide the quantity for all.
please help
Hello Shikha,
I received your query and will get back to you by tomorrow. 🙂
Shikha, please find the breakup of ingredients below-
BIRYANI -
10 cup basmati rice, soaked for 30 minutes
12.5 cups water
5 cup of frozen green peas
15 medium carrots, sliced
8 medium potato, diced
10 medium red onion, sliced
5-6 green chili, sliced
15 teaspoons ginger-garlic paste
25 black peppercorns
8 teaspoon cumin seeds
8 bay leaf
10 green cardamoms
20 whole cloves
80-90 fried cashews, broken
2.5 cup cilantro, chopped
5 teaspoon garam masala
4 teaspoon Red chili powder
7 teaspoon salt
CHOLE-
TO BOIL CHOLE
8 cups raw soaked chickpeas
12 green cardamom pods
7 Moti Eliachi
8 black peppercorns
6 bay leaves
6 cinnamon sticks
6 tea bags (optional- for color)
salt, to taste
16-17 cups water
10 cloves
FOR MASALA -
2.5 cups pureed onion
7 teaspoons ginger-garlic paste
8 cups pureed tomatoes
10-13 teaspoons chole masala
1.5 teaspoons red chili powder, or to taste
2 teaspoons cumin powder
salt, to taste
6 tablespoons chopped cilantro
PANEER BUTTER MASALA-
1.5 KG Paneer
4 cups of Green Peas
Appx. 7 cups of water
FOR THE GRAVY -
10 whole green cardamom
20-25 black peppercorns
2.5 teaspoon cumin seeds
5 medium onions, crushed
4 teaspoons ginger paste
4 teaspoons garlic paste
15 tomatoes, pureed
30-40 cashews, paste
½ cup + 2 tablespoons plain yogurt
Cilantro, to garnish
PURIS & ROTIS -
Since you have biryani, you can divide rotis and pooris into half. Considering 1 roti and 2 puris/head you will need 20-30 rotis and 40-50 puris.
RAITA-
5 cups of Yogurt
2 - 2.5 cups of Milk
2.5 cups of Boondi
Roasted Cumin Powder
Mint Powder
Red Chilli Powder
Salt to taste
Hope this helps! Feel free to email me if you have any other queries. Enjoy!
Thanku so much mam
Its my daugthers 1st birthday party.. thanku once again
Pleasure is all mine, Shikha!
Have a lovely time and Happy Birthday to your cute little princess. 🙂
Hi Ruchi
I am preparing vegetarian Indian dinner for 11 adults and 5 kids.
My menu is
starters: samosa, gobi Manchuria
Salad
Mint chutney
Roti
Paneer butter masala
Pindi Chile
Veg biryani
Bagara baigan
Raita
Custard in desert
I am getting starters from outside. So please tell me for biryani how much ingredients will I need ..
Thanks in advance
Purna,
For 11 adults you will need -
4-5 bay leaf
15 green cardamom
12 whole cloves
15 black peppercorns
5 teaspoon cumin seeds
5 medium red onion, sliced
5 green chili, sliced
50 raw cashews, broken
3.5 tablespoons ginger-garlic paste
2.5 cup frozen green peas, soaked in warm water for 10 minutes
1.5 cups cauliflower
10 medium carrots, sliced
5 medium potato, diced into cubes
1 cup cilantro, chopped
2.5 teaspoon garam masala
2.5 teaspoon red chili powder
3.5 teaspoon salt, or to taste
5 cup basmati rice, soaked in 2 cups water for 15 minutes
10 cups water,
8 tablespoon oil
Hope this helps!
Hi Ruchi,
I am planning a get together almost 45 people: 25 adults and 20 kids. I have kachori aloo, noodles, Chana chat, chips and dip in appetizer.
Main course: rice, Roti, daal makhani, aloo Gobi and butter chicken. Kindly suggest the quantity( cup measurements or pound measurements) of main course dishes I will need.
Thank you so much.
Deepali below is the breakdown of your menu with measurements.
Rice - I usually keep a measurement of
1/2 cup (uncooked) rice per person. That equals 10 cups of rice for 20 adults. Since you have roti on the menu, you can take 1/4 cup rice per person. Make 10 cups of rice.
Roti - 2 per person = 60 - 70 Rotis
Daal makhani -
2.5 cup Whole Urad Dal
5 tbsp Chana Dal
1.25 cup Rajma
1.25 cups Ghee
3.5 teaspoons Ginger Garlic Paste
Red Chilli Powder
Cumin Powder
5 cups Onion chopped or grated
2 cups Tomato Puree
1 cup Curd
Garam Masala
3/4 cup Butter
1.25 cup Fresh Cream
5 tbsp Kasuri Methi
Salt to taste
Aloo Gobi -
30 potatoes, medium, cubed
15 cauliflower, medium, cut into small florets
15 onion, medium, chopped
30 tomatoes, medium, chopped
Cumin seeds
6 tablespoons ginger-garlic paste
Turmeric powder
Amchur
Red chili powder
Garam masala powder
Coriander powder
13 tablespoons oil
Chopped cilantro
salt, to taste
Butter chicken -
4 kilograms chicken
1/2 cup oil
Red chili powder
22 tomatoes
Coriander seeds
Cinnamon
Green Chili
10 clove
1 kilogram and 500 grams butter
Coriander powder
Kasoori methi powder
5 bay leaf
Salt
8 9 medium onion
Fenugreek leaves
For Marination
7.5 teaspoon onion paste
3 teaspoon garlic paste
2 cups yogurt (curd)
Green cardamom
3.75 teaspoon ginger paste
Mace powder
black cardamom
1 and 1/4 teaspoon sugar
For Garnishing
5-6 tablespoon fresh cream
coriander leaves
Enjoy the party and feel free to email me with your queries. :)
hii ma'am
I want to make dinner for around 20 people
the menu is jeera rice, aloo gobhi, chole,shahi paneer, puri, salad and raita
but i dont know how to decide the quantity for rice and chole.
and which type or brand's rice should i use?
please help
16 adults+ 4 ( 14 to 19 age grp)
Komal for 20 people you will need -
Chole -
4.5 cups or 900 grams of uncooked chole.
Rice – I usually keep a measurement of
1/2 cup (uncooked) rice per person. That equals 10 cups of rice for 20 adults. Since you have puri on the menu, you can take 1/4 cup rice per person.
and which type or brand’s rice should I use?
Basmati rice is good.
Hope this helps! Enjoy!
Hi Ruchi,
Planning a birthday party with 50 guests . Please suggest me easy to do rice dish and how to prep it a day ahead.
I have these items in the menu other than rice, Dal Makhani, Paneer Butter Masala, Aloo Gobi dry curry. So for these items how to prep ahead, can i make the gravies and boil aloo gobhi day ahead and just mix on the day,?would it still taste the same?
Please help. Thanks in Advance.
Hello Lucky,
You can make dal makhani a day in advance. Same goes for Paneer butter masala. Prepare the gravy in advance and assemble on the day of your party. The taste will remain the same.
Regarding rice -
You can do Moti Pulao, Veg biryani or fried rice. Rice can also be prepared a day in advance.
Have fun!
Hi Ruchi
Nice blog, can you add some sample menus.
Like, Veg and non veg, cook ahead.
I’m confused for my menu like I need to cook a day in advance or minimal cooking same day.
I planned kadi, sukhi daal in main course. Which chicken dish and veg dish I can add?
Do you suggest something else, with atleast one chicken dish?
For starters I’m planning Sabudana Vada and Ming sprouts, any more suggestions?
Thanks for your help.
Thank you, Pooja for your kind words!
Nice blog, can you add some sample menus.
Will surely do!
I’m confused for my menu like I need to cook a day in advance or minimal cooking same day.
Please do some preparations a day in advance like - boil dal and store, kadi can be made in advance. Cook pakodas and store in the refrigerator. For the veg dish, you can add paneer and if considering chicken - you can make palak chicken or chicken curry to go with your menu.
For Starters there are many options like -
1. Bruschetta Bites - minimal prep-work required
2. Oven baked crispy Potatoes - minimal prep-work required
3. khaman dhokla - can be made a day in advance
Feel free to reach out to me if you have any other questions.
planning a birthday party for 45 people Guests (including 9 kids)
please suggest a menu like
1 welcome drink
2 coffee with snacks (?)
3 lunch/Dinner
Raman, are you looking for a vegetarian menu?
Hello mam , wanted to know quantities to cook for 15 people for small get together at our place
E.g..How much quantity ingredients for Chole masala n Rice n vegetables For tawa pulav
Madhuri,
All the 15 people are adults?
Hi Ruchi. Please suggest me some starters and dinner menu only vegetarian for my son birthday party. Total guest 20. N kids above 5years old =5 . below 5years old =4
Neera, are you looking for Indian or fusion kid-friendly recipes?
Good one
Thanks Nisha. 🙂
Hi Ruchi
. Please suggest me some starters and dinner menu only vegetarian for party. Total guest 20. 4,5 pox are teenage
Hello Premlata,
For starters, you can do any two of the following - Bruschetta, Sprouts salad, Corn salsa with chips, Puff pastry samosa, Khaman dhokla, or Paneer bites.
In dinner, you can do -
1. A dal or a bean dish (chole, dal makhani or dal Bukhara)
2. Paneer dish, (shahi paneer, palak paneer, Paneer tikka masala, Methi paneer, Tawa paneer)
3. Vegetable - (veg jalfrezi, kofta curry, veg korma, or Bharwan baingan)
4. Rice
5. Roti/naan.
Take Care!