MENU III 

A Birthday Menu

As stated is my post for Easter menu, where I have posted Menu I & II options, it is essential that any celebratory meal preparation would require some amount of planning ahead so that the day of the event becomes less stressful.  In my Easter Menu post I have given two menu options, one is North Indian fare and the second option is traditional food from Mais Recipes.

On my husband Rudy Pinto’s brithday on 6th November 2018, I had prepared the following menu which consisted of all traditional mangalorean food which he thoroughly relished and which without a doubt are his favorite dishes.

Any recipe that requires some form of marination can be made a day ahead.  Potato chops can be made ahead except for the final frying. Make sure you place butter paper/baking parchment in between the layers to prevent them sticking to each other. Alternatively, spread them out on a tray and place in the freezer to freeze individually, then place in polythelene bags or boxes.

MENU OPTION III

Mais Recipes and Mangalorean traditional dishes

Main Meal :

Page numbers refer to Mais Recipes

1. Pork (Bafad)  Page 107
2. Mutton Curry with coconut milk (Roce Curry)  Page 86
3. Chicken Dry  (Chicken Sukka) Page 84
4. Fried Chicken Page  81
5. Plain Pulao Page 122
6. Potato Chops Page 102
7. Sannas Page 133

For starters/appetisers  homemade 🙂

1. Canapes with Tuna & Cucumber filling
2. Chicken samosas

Salads:-

1. Beetroot salad with orange dressing
2. Lettuce & Boiled egg salad

Desserts:-

1. China Grass
2. Gulab Jamun
3. Assorted Mousse & cakes
4. Ice Cream

Menu I & II (Easter Menu)

Menu IV