Preparing for a party all by yourself can be a tiring job. But if planned efficiently, it can make cooking a pleasure and you will feel like organizing a party every weekend. Have you by any chance missed my meal planning basic section then please read that and it will put some light on – “How should you get started on meal planning?”
LOOKING FOR POTLUCK RECIPE IDEAS – VISIT THIS LINK.
This is my Diwali Menu that I had prepared last year for 16 guests – 10 adults and 6 kids. TOTAL TIME TO COOK THIS WHOLE DINNER – 7 HRS. 10 MINUTES – divided over the period of 2 days. Don’t be alarmed, see the step by step preparation below and you will find it quite comforting.
Recipe Links provided in the steps below.
My first step was to multiply my ingredients- lets see the sample below. In this image I have doubled the quantity of my corn soup to match up to my guest count. I have skipped kids from the soup list – as kids usually pass on soup. But if someone is still up for one, this soup will yield enough quantity. 🙂
My planning started a day ahead – TOTAL TIME – 2 hr. 30 minutes.
- Soak the dal. Link – Dal Makhani
- Chopped/grounded ginger – garlic for all my veggies and snack. Chopped/pureed tomatoes for next day. I prefer not to chop onions a day ahead and store in fridge as it leaves a strong odor.
- Prepare chutneys. I always have tamarind chutney ready in my freezer – so this one is marked out. Link – Green Chutney, Tamarind Chutney.
- Marinated Paneer. Though recipe says marinate for 2-3 hours but I kept it overnight. Link – Paneer tikka Masala.
- Started on making Gajar ka halwa. Link – Gajar halwa.
- Prepared 30 peda pieces. Link – Milk Peda
Party day cooking – TOTAL TIME – 3 hr. 40 minutes
- I started by boiling potatoes, boiling dal makhani and grilling paneer all at once on different burners. While these were boiling/cooking, I moved on to cutting my veggies and salad. This was all done in 30 minutes – in between I kept a close watch on paneer.
- Chopped onions.
- Made soup. Link – Corn Soup.
- Prepared Khaman. While this was steaming, I prepared my veggie dip. Link – Khaman and Veggie dip.
- Then I moved on to assemble potato balls. Link – Cocktail snack – Potato balls.
- Made tadka and kept the dal on low flame to simmer.
- Cooked achari gobi. Emptied in serving dishes. Link – Achari Gobi
- Cooked Paneer. Emptied in serving dishes.
- Made raita and kneaded the dough for rotis. Link – Raita, Roti.
- When dal was ready – emptied it in serving dishes.
2 Hours before the party starts – Final touch ups – TOTAL TIME – 1 hr.
- Fried potato balls. Kept them in warm otg/oven on the lowest setting, so that they stay crisp.
- Made rotis.
- Made rice. Link – Jeera Rice
- Arranged chips/nachos in a bowl to go along with veggie dip
SETTING MY TABLES AND ALL SET AND READY TO GREET MY GUEST. 🙂
More Menus coming up……..
Rachna Mishra says
Hi Ruchi,
Its my kids birthday next week.There would be approximately 35 guests for dinner.Please let me know a few quick dinner recipes (as i am a working woman) along with the quantity needed.
Thanks 🙂
Ruchi says
Rachna,
Before I proceed please provide me with following details –
1. Number of adults and kids
2. Are you serving snacks or all main course?
3. Are you looking for a veg and non-veg menu?
Thank you!
Bhakti says
Hi
Ruchi ,
I have some question for you , we are hosting a satynarayan puja at our apartment
and our menu is
puran poli
karachi amti
batat bhaji
plain rice
plain dal
khoshimbir
green chitin
papad
prasad cha shira
so the total no of count are
20 adults 3 kids
can you plz help me with the quantities and what can i prepare a day before too.
Ruchi says
Hello Bhakti,
Thanks for reaching out to me. Please find below the breakdown of your meal plan. Since, it’s a prasad, please omit what you don’t consume during pooja.
PURAN POLI –
FOR THE DOUGH –
5 cups of wheat flour and desired amount of water and ghee to knead a pliable dough.
FOR THE FILLING –
4 cups Cooked Chana Dal
3.50 cup Jaggery Grated
3.50 tbsp Ghee
1 tsp Nutmeg Powder
2 tsp Cardamom Powder
2 tsp Fennel Powder
FOR KATACHI AMTI –
20 cups (1 cup = 250 ml) of strained cooked chana dal water (boil 4 cups of raw chana dal in 20 cups of water)
10 tsp. Tamarind Paste
8-10 tsp. Jaggery
12 tablespoon chopped coriander leaves
Salt
DRY ROAST & GRIND TO PASTE –
6 tablespoon grated dry coconut
6 teaspoon Sesame seeds
3 sticks of Cinnamon
6-7 Green Cardamom
8-10 Black Peppercorns
DO THE TEMPERING OF
Oil
Mustard Seeds
Cumin seeds
Curry leaves
Hing
Haldi
Red Chili Powder
FOR BATATA BHAJI –
15 Large Boiled Potatoes
FOR TEMPERING
5 large onions thinly diced (since it’s a prasad you can omit it)
2.5 teaspoon Mustard seeds
2-3 teaspoon Turmeric
Green chilies
Ginger
15-20 Curry Leaves
Salt
Cilantro for Garnishing
4-5 tablespoon Lemon juice Optional
PLAIN RICE –
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 so many items on the menu, you can take 1/4 cup rice per person.
PLAIN DAL –
5 cups of dal boiled in 15-16 cups of water
FOR TEMPERING –
7-8 medium chopped tomatoes
¼ teaspoon Hing
2 teaspoon Turmeric
2 teaspoon Mustard seeds
3-4 teaspoon Kasoori methi
1/2 cup Cream
10-12 tablespoon Ghee
3-4 teaspoon Red chili powder (adjust accordingly)
5-6 teaspoon Coriander powder
Chopped Cilantro leaves for decoration
FOR CUCUMBER – TOMATO KOSHIMBIR –
6 cups chopped Cucumber
6 cups chopped tomatoes
5 tsp sugar
10 tbsp finely chopped cilantro leaves
salt to taste
6 tsp oil
1.5 tsp mustard seeds ( rai / sarson)
1/4 tsp asafetida (hing)
7 tsp roughly chopped green chilies
PAPAD – 25 pieces
FOR GREEN CHUTNEY –
6 cups chopped fresh cilantro
3 cups chopped mint
3 tablespoons fresh ginger chopped
3 tablespoons green chili chopped
6 tablespoons desiccated coconut
3 teaspoon taste salt
1/2 cup lemon juice
Can’t understand the last one. – prasad cha shira
Happy Cooking and email me if you have any other queries! Let me know about the last one and will provide the measurements.
Thanks,
Ruchi
Chakshu Dikshit says
Hii..i want your help!
I have 13 people for lunch and have ordered outside food but not sure of estimates..the menu is..
1. Roti gujarati type.. 50 rotis
2. Paneer tikka masala 2kg
3.bhindi masala 2 kg
4. Khaman dhokla 1.250 kg
5.Jalebi 40 pieces 1kg
6.I am going to make pulao of 2.5 cups with green peas beans carrot and corn
7.Raita 1 kg dahi
Is this estimate rt??
Pls help!!
Ruchi says
Chakshu, I think the above menu looks good. Only make some minor changes.
For 13 people, adjust the following-
1. Roti- 35 rotis 2.5 rotis per head
2. Rice – 4 to 5 cups of uncooked rice along with veggies.
Quantity for Jalebis, Paneer tikka masala, Raita, Khaman and Bhindi masala is okay
Happy cooking and enjoy your day!!
Vejay says
Hi Ruchi,
I am hosting a birthday party for my 4 year old for 26 adults .I planned a menu of samosa,roti,veg pulav, butter paneer , Gobi dry, yellow dal, cucumber and tomato raitha,mango lassi.ofcourse cake s there . Can u tell me if I prepare the onion tomato gravy for paneer before day ,will it not be spoilt for next day if I boil again? Also pls tell me the number of rotis samosas and uncooked rice needed
Ruchi says
Hello Vejay,
Yes, you can prepare the onion tomato gravy in advance and the gravy will not get spoiled if boiled the next day.
Also pls tell me the number of rotis samosas and uncooked rice needed.
Rotis – 1.5 – 2/head that’s a total of 40 -50 rotis.
Samosas – 1 per person. A total of 26-35 samosas
Rice – I usually keep a measurement of 1/2 cup (uncooked) rice per person. That’s a total of 13 cups of rice. To be safe you can do 15 cups of rice in total.
Hope this helps!
Have a great party and Happy Birthday to your dear son. 🙂
Vejay says
Thanks Ruchi it’s my daughter she s 4.
Vejay says
Also can u tell me how to keep the prepped samosa in fridge or freezer?
Ruchi says
Cooked samosa stays good for 3 days (in summer) in the refrigerator.
Ruchi says
Oops, Sorry!
Happy Birthday to your little princess. 😍😍
SHruthi says
Hi how did u prepare mango lassi for so many people, can u please tell me the list required with quantity and how did u store and serve lassi.
Ruchi says
Shruti, here is the link to the recipe – https://www.ruchiskitchen.com/recipe/mango-lassi/
vidhya says
Hi Ruchi,
I am planning a menu for 60 people wiht 47 adults and 15 kids for my daughters birthday.Could you please give me some ideas of gravies that I could make ?Usually I make veg kurma and channa masala as curries and buy some parotas from shop with some jeera coconut pulao raitha etc..This time I am in desperate need of ideas .Getting paneer in the place where I live is difficult.It would really be very nice if you could help me with it .Thanks in advance:)
Ruchi says
Vidhya, you are looking a veg menu, right?
vidhya says
yes ruchi .I am looking for veg menu .I . just need the curry /gravy kind of options.that goes well with pulav etc.I am living abroad and its easy to get frozen veggies too .Please suggest osme menu .
Ruchi says
Vidhya, you can mix and match any of the below options –
1. Dum aloo
2. Malai Kofta curry
3. Mushroom matar in gravy
4. Besan Gatte
5. Veg Jalfrezi in slight gravy
6. Small stuffed Capsicum in cashew gravy
Hope this helps!
Nirmala says
Hi
I am planning a mehendi party dinner for 30 adults. I plan to make veg noodles, pasta, chilly paneer, dahi vada, peas pulao and gravy. What should be the quantity of rice, noodles, pasta, paneer, curd and dal for vada?
Ruchi says
Hello Nirmala,
That’s a very impressive menu. Below is the breakdown of your menu-
Noodles/pasta
A 16 oz noodles packet serves 6-8 people. So you will need 4 – 16oz packet of noodles and that will serve 24-30 people.
Rice
I usually keep a measurement of 1/2 cup (uncooked) rice per person. That equals 15 cups of rice for 30 adults. Since you have so many items on the menu, you can take 1/4 cup rice per person.
Paneer
You will need somewhere between 2- 2.5 kg of paneer.
Dahi Vada
1 cup dal will make 32-35 round bhallas. Considering 2 bhallas per head, you will need 2 cups of raw dal.
Curd for bhallas
5 cups of curd. That equals 1 kg + 250 grams of curd.
Hope this helps! Feel free to email me if you have any other queries.
Have fun. 🙂
Anita says
Hi Ruchi, can you please help in suggesting menu for 19 adults for lunch after satyanaran puja. I would prefer something I can make/prep mostly on Friday so morning will be stress free. I have couple of slow cookers which I can use. Also quantity used in menu will be much helpful. Thanks a bunch
Ruchi says
Will sure do, Anita!
Just a quick question – do you need a menu without onion-garlic?
Harini says
Hi Ruchi,
Thanks for ur reply. All 15 r adults only
Ruchi says
Ok.
Harini says
Hi Ruchi,
Thanks for your wonderful recipe. I am planning for b day party of my 2 year old daughter this month for 15 guests. I just came up with a very simple menu – jeera rice, chappathie, dhal fry or chenna masala, paneer gravy, onion / cucumber raita, carrot halwa, dhokla/rava idly, green chutney, salad, ice cream. I need ur kind help in the measurements n also planning like what n all can be done the previous day. Can u pls tell me the quantity for the various items i have to prepare. Thanks for ur help
Ruchi says
Harini will get back to you by Monday.
Please clarify – all 15 guests are adults or do it involve kids too?
Ruchi says
Harini below is the measurement list for 15 adults.
1. Jeera Rice – you will need 7 cups of raw rice
2. Chapati- Consider 2 chapati per head that equals 30-35 chapatis
3. Dal fry/Dal Tadka – 4 cups uncooked dal boiled in 9 cups of water. It will require a tadka of 4 medium onions, 6-7 medium tomatoes, 4-5 garlic and 2 teaspoon of ginger.
4. Paneer Gravy – 950 grams of paneer and 6 small capsicums. For the gravy you will need – 7 medium onions, 500 grams of tomato puree, 2 tablespoon ginger paste and 2 tablespoon garlic paste and dry spices. Add 3 cups of water to make a thick gravy. Adjust gravy according to taste.
Onion-cucumber Raita – 6 cucumbers chopped, 3 onions chopped. 8-9 cups of beaten curd.
Carrot Halwa – 22 carrots shredded boiled in 9.5 cups of milk, 9 cups of ghee, dry nuts and appx. 1 3/4 cup of sugar.
Dhokla- 1 dhokla serves 5. So, you need 3-4 dhoklas.
Chutney – Use 2 bunch of cilantro + 2 bunch of mint to make chutney.
Ice Cream- For icecream please follow this link – https://www.ruchiskitchen.com/recipe/no-cook-homemade-pistachio-icecream/
Double the quantity from 8 to 16 and it will calculate ingredients for you.
Planning – I would start 3 days in advance. Let’s say the party is on Saturday.
Wednesday – Grocery shopping
Thursday – Prep-work
1. Thursday – make carrot halwa and Ice cream.
2. Friday –
a) Boil dal
b) Make gravy for paneer
c) Steam dhokla – Wrap each dhokla in-between a paper towel and store individually in plastic bags.
d) Make chutney
e) Knead dough for chapati
f) Chop tomatoes for dal tadka
Party day – Saturday Morning work –
a) Start by chopping onions for dal tadka. Prepare tadka. Boil dal and add tadka to it.
b) Chop onions and cucumber for Raita. Add to curd and set in the fridge. Do not add salt or extra milk to dilute raita as cucumber will release its juices.
c) Assemble paneer in gravy. Bring it to boil and set aside.
d) Cut dhokla in cubes and prepare its tadka. Add tadka, sprinkle some water and set aside.
e) Time to prepare chapatis.
You are pretty much all set.
1 hour before guest arrival –
a) Make rice
b) Heat your Main course.
c) Warm dhokla
d) Set up your counters
e) Clean kitchen
f) Final check-up of your menu
Get dressed as it’s time to impress your guests!
I guess I have covered everything you have asked for. Let me know if you need any additional help.
Have fun and enjoy your princess birthday party!!
aisha says
hi….I am planning for a party..for 100 people…I have many maincouse ITEMS like mixveg…daal….chole….shahi paneer….tawa.masala….chilli paneer…..This I will b making……apart from this ….stall of pav bhaji…..stall of dosa….and a stall of chinese will also b there as live counters…..I am now confused how many kg of chole should I make and how many kg of shahi paneer will b used…….please help
Ruchi says
Aisha, are they all adults? Considering they are all adults you will need – appx. 6.0 – 7.0 kg of raw chole + the added masala and gravy.
For Paneer are you going to add some veggies too? If so, then you will need appx. 7-8 kg of raw paneer for 100 adults + the veggies and gravy.
Hope this helps!
Sindhoori says
Hi ruchi
I saw ur menu and cooking time
It’s so good u r a great planner
And ur recipes r awesome
I m planning to cook for my daughters bday party which has a crowd of 32 adults and 24 kids
So I m planning for
Pav bhajji
Roti
Panner subzi
Puloa
Veg kurma
Curd semiya
Gulab jamun
I just need a help from you
Can you tell me how much rice for puloa I should use and how much roti to make
Ruchi says
Thanks for your kind words Sindhoori.
That’s an awesome menu plan for your darling daughter’s birthday.
Sindhoori, if kids are under the age of 10 than I will go with the below suggested quantity. But if they are older than 10, adjust the quantity. Considering they are under 10, I will plan meal plan for 45 people (as kids under 10 eat less, they focus more on snacks and other munchies).
Now coming onto your query – I usually keep a measurement of 1/2 cup (uncooked) rice per person. That equals 16 cups of rice for 32 adults. With added veggies or protein the total quantity of pulao will come to 18-20 cups of Pulao. That should be enough for 45-50 people – considering you have pav/bhaji and rotis too on the menu.
You will be serving bhaji with pavs, right? If yes, then go with 1 roti/per person. A total of 50-60 rotis.
Feel free to email me if you have any other query. Chalk out your day and plan ahead!
Have fun,
Ruchi
Sim says
hi this was too good. i searched to find more such menu’s and step by step on what to do but could not find. I see you mentioned more menus coming so please send me the link. thanks
Ruchi says
Sim, I haven’t started working on any new menu.
Will keep this on file and try to work on it soon.
Thanks!
Nidha sharma says
Ruchi, this is perfect for an upcoming lunch at my house.
Please add more posts like this.
Thanks again for all your awesomeness!
Ruchi says
Pleasure is all mine. Glad you found the post helpful. Will surely add more. 🙂
Ronica says
Hi, I wanted to know how much paneer would be required to make paneer korma for 40 people?
Thank you.
Ruchi says
You would need somewhere between 2.5 kg-3 kg of paneer.
Saumya says
Hello Mam
I want to plan my 6 yr old kids bday evening party .about 55 people.
Please suggest what to serve.
I shall be thankful.
Ruchi says
Saumya, what kind of a menu are you looking for – just snacks, main course or both ?
Shipra says
Can you please suggest menu for 30 people…..let me know if I am planning for snacks cocktail samosa and paneer tikka…then is it fine and in main course kadaii paneer, Dal makhani….please do suggest what else I can make in main course….and how much quantity required for 30 people
Ruchi says
Shipra, do you need a meal plan for your party or quantity for the above mentioned snacks?
Sridhar murthy says
Hi,I am planning to host party for 100 people.I have already set the menu.To cook for 100 people my kitchen staff is 4 .my menu includes day Nalani,chapati and rice.I just want to know the quantity of dal,rice and flour I should need to cook for 100 persons.thanks
Ruchi says
Sridhar,
For 100 people you need-
25 cups of rice that’s appx. 4 kilos ( 1 cup = 180 grams). A 10lb (4.54 kilo) bag should be good.
24 cups of dal that’s appx. 5 kilos ( 1 cup = 200 grams). A 12 lb (5.448 kilo) bag should be good.
Regarding rotis – take an estimate of 2-3 rotis per person and that should come to 200- 250 rotis. Hope that helps.
Feel free to email me if you need any other info.
Geeta Thachapully says
Can you kindly help in planning quantity along with menus you are giving while cooking for the crowd.
Ruchi says
Next time for sure.
Thanks!
Huma says
Hi ruchi. Thanku for this post I have been looking for something like this. I always have last minute stress as i want to serve everything hot due to this im always late. I had a question. If i fry the potato balls and keep them in warm oven 2 hours before the party they stay crisp? Same goes for pakoras as well? Wont they get dark color?
Ruchi says
Thanks Huma!
Yes you can keep the fried potato balls and pakoda in a warm oven. By warm I mean, a temperature of 200 degree F. This way they will stay warm and crisp. Make sure the tray is not overcrowded, spread them evenly.
P.S. Every oven is different, so keep an eye on the food. If the fried food start to sizzle then turn off the oven for a while and reheat it again closer to the time your guests starts to arrive.
Huma says
Thanks:)
studentsim says
Ruchi: You are an inspiration! Your pragmatic and yet simple approach to cooking, planning along with the delicious recipes make each of your post worth-reading many times. Knowing that you are a busy mom and yet strive to put delicious and healthy food on the table for the family is very inspiring. I look forward to your ‘just do this’ style in your posts. Thank you for all the hard work, time and energy!
Ruchi says
Wow.. I am speechless! Thanks dear for such kind words. That’s very encouraging and glad to hear that you liked the blog and my recipes. 🙂