Continental Dinner Plan

..::Starter::..
Start with bite-sized crunchy nachos with coleslaw Dollop, acompanied by a drink (See Drinks Plan at the end)
Or
Ready Made Spring Rolls (to be fried)

..::Main Course::..
Traditional Pasta with Roast Potatoes and Cherry Tomatoes
Crunchy Veggie Djonnaise
Pot-Zu-Pop

..::Dessert::..
End with a simple Caramel Custard with Seasonal Fresh Fruits / Fruit Cake

..::Drinks::..
Plan A:Bllody(or Virgin) Mary & Screwdriver
Plan B:Sparkling Grape Juice (Non Alcoholic)Assorted Vodka/Rum/Whisky (Dont Forget the Soda/Cola/Juice to go with it !)

::Recipe Details::

Crunchy Nacho with Coleslaw Dollop:
> Finely shred Cabbage , Onion and Carrot , mix it with Mayonnaise (or Thousand Island Dressing) and ColesLaw is ready.
> Coleslaw shd be served cool. Store in refrigerator and take out minutes before arranging starter.
> Take a sinlge unbroken Nacho chip (triangular), put a dollop of coleslaw on it and arrange as many such pieces you want on a tray.
> Lay out on table for guests to pick
Ready Made Spring Rolls:
> Pick up locally available ready made spring rolls from supermarket
> Fry them, serve on a platter/tray with Chutney (or ChiliSauce/ Ketchup)

Traditional Pasta with Roast Potatoes and Cherry Tomatoes:
Ingredients:
- Pasta Sauce
- Potato
- Cherry Tomatoes
- Cheese (to sprinkle on top)
> Cook Pasta as per packet instructions and keep it aside.
> Gently sautee cherry tomatoes in olive oil for 2 minutes on medium flame (to get a crispy outer layer, yet firm inside)
> Dice Potatoes into bite-sized cubes (roughly size of cherry tomatoes), toss in olive oil and roast in oven till crisp golden brown from outside.
> Make pasta sauce as per package instruction.
> Mix pasta, cherry tomatoes and potatoes and cook for a minute just before serving. Sprinkle cheese on top before serving
Tip: Only the last step of mixing and heating needs to be done just before serving so as to serve the pasta hot and retain crispness of potatoes. All other steps can be completed in advance.

Pot-Zu-Pop:
Ingredients:
- Indian zucchini (Torai) piled and sliced into small square pieces
- Potato boiled and sliced into small square pieces
- 3 tb spoon of poppy seeds (For 2 persons, Extrapolate accordingly)
- Cumin seeds
- Green Chillies
- Turmeric powder
- Oil for frying
- Salt to taste

> Make a smooth paste of poppy seed with water (may be using mixer or grinder).
> Put 2 tbs of oil in a frying pan and put the cumin seeds and let them splutter.
> Add green chillies and the poppy seed paste. Fry them and then add turmeric and fry for 5 mts.
> Add zuchini and little water, salt and cook until zuchini and potato is cooked properly
Serve aside the pasta.

Crunchy Veggie Djonnaise:

For the Veggie
- Asparagus (Alternatively French Beans)
- Broccoli
- Green Peas
- Paneer Chunks
- Hard Boiled Eggs
- Plain Flour
- Salt and Pepper to taste
For the Djonnaise Sauce
- Approx 1 cup: Vegetable Stock - (Quantity is as needed depending on consistency of sauce required)
- 1/4 cup White Wine
- 1/4 cup Cream
- 1 big onion - Finely chopped
- 1 tbsp Dijon Mustard
- Plain Flour
- Tarragon
- Parsley
- 1 tbsp Olive Oil
Prepare the Crunchy Veggie
> After cutting veggies and egg as desired, lightly sprinkle with flour to ensure crisp exterior.> Sprinkle salt and pepper on veggies
> Heat olive oil and butter in a pan and stir fry the vegetables till golden brown and cooked. This should be ready in not more than 8 minutes.
Prepare the Djonnaise
> Coat the finely chopped onion with the remaining flour.
> In the leftover olive oil and butter used in steps above, stir fry the onions till golden brown.
> Add the Vegetable Stock, White Wine and cream and bring to a boil. Simmer cook for 2 mins after boiling starts.
> Add Tarragon and cook for 1 minute.
> Check consistency desired. Simmer more (or Add more vegetable stock if you want it lighter) if required.
> Add the Dijon mustard and cook for 1 min.

Lay the veggies on a plate and drip the sauce all over it.

Dessert: Caramel Custard with Seasonal Fresh Fruits / Fruit Cake:

> Make Custard according to normal procedure using Sugar-Free
> Cook till the consistency is almost like glue (e.g. like 'leyi').
> Grease a mould and pour the custard in it. Refrigerate till it sets.
> Before serving, gently take the custard out of the mould and serve.
> Serve with cut seasonal fruits by the side (or Fruit Cake).


Eat, Drink and be Merry !!