Last weekend we had a party for my son’s birthday. We ordered Indo-Chinese food from Moghul catering and it was very good. I would highly recommend this place to anyone looking for decent Indian food in New Jersey area. Good service and I especially liked their party tray packing; there is little or no scope for spillage.
This is what we ordered (no pics.. sorry):
Appetizer: Paneer chutney Pakodas
Main Course: Vegetable Fried Rice & Chili Garlic Noodles
Side Dish: Vegetable Manchurian
I wanted a dish with tofu, so I made Penang Curry from Jugalbandi.
For desserts, I made Instant Rasmalai, Fruit cream and of course the cake.
My rasmalai was a jugalbandi was recipes from here and here. I squeezed the rasgullas Jugalbandi style; for the milk part, I used 1 15 oz. can condensed milk, 10 oz. of evaporated milk and about ½ cup whole milk. They were just sooooo delicious. I can have these everyday.
Fruit cream was my sister’s colleagues’ recipe and it was a bit hit with the guests. There were a lot of recipe requests for this one and I was expecting I would be asked for the rasmalai recipe. Well.. here’s the recipe:
Whip Cream – 1 tub (a.k.a Cool Whip; found in the refrigerated section of your grocery store)
Sour Cream – ½ of 16 oz. container
Powdered Sugar – 2-3 tbsp (or to taste)
Fruits – Canned Mandarin oranges, pineapple chunks, mango, pears etc
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- Using a hand blender, blend whip cream, sour cream and sugar until well combined; takes about 2-3 minutes.
- Drain the fruits and fold them into the cream to make “Fruit Cream”. Refrigerate until ready to serve.