birthday party!help!?

hi....how about chip dip you can serve with chips....

CHIP DIP:

1 cup yougurt(mixed) hang it in muslin cloth so that its whey comes out......hang it for an hour.....add chopped dill (by ur name i think u are indian dill in urdu is known as soya leaves)add 2tbsp milk, salt and pepper according to your taste.....mix well refrigerate and serve with chips

corn topping:

1 can corn (or use boiled corn 1 cup) chop one onion....heat oil add the chopped onion...saute till soft....add red chilli powder powder about a half teaspoon.....chopped corriander leaves a tsp....tumeric powder a pinch....saute well....add one green chilli chopped and add corn....mix well add 3 to 4 tablespoon tamarind water (imli ka pani) to it and cook for 5 minutes more till its no more watery..........place crackers in a platter put a spoon of this corn topping over each cracker...and enjoY!....this is really yummy!

BISCUIT ROLL:

one pack plain biscutis(like marie biscuits)

medium sized sweetened condensed milk can

almonds and walnuts (crushed) abt 5 tbsps

coco powder 3 tbsp (leveled)

crush the biscuits till powder with a rolling pin.....add nuts to it and coco powder and mix well ...add condensed milk...mix well.....till it forms a sticky dough....roll into a roll shape...cover with foil paper...refrigerate for 4 hours.....cut into thick slices and serve!

have to go now...would have given u more recipes!

Ingredients:

10 - 20 oz. refried beans

8 oz. fresh or ready made guacamole (2 - 3 avocados)

8 oz. sour cream

3/4 cup shredded cheddar cheese

1/2 cup chopped tomatoes

1/2 cup green onions

sliced black olives

Method:

Layer beans on the bottom of a round pie plate (doubling the recipe yields enough for a 9 x 13 cake pan). Layer remaining ingredients in order given. Chill until ready to serve.

Notes:

Fills one 9-inch round pie plate and feeds up to 15 people so long as there are other dishes sitting around.

Ingredients:

about 8 ounces hard white or yellow cheese (colby, Monterey Jack)

about 8 ounces hard orange cheese (cheddar)

1/2 cup beer

1/2 cup softened margarine

1 clove garlic, finely minced

dash hot sauce

three dashes each dill seeds and celery seeds

two cups chopped walnuts (optional)

parsley or cilantro (optional)

Method:

Measure out the beer, then pour the remaining beer into a glass and drink it as you work. Grate the cheeses. In a large mixing bowl, cream together the cheeses, beer, and margarine until it is a large mess, about the consistency of strawberry preserves. Add the garlic, hot sauce (optional), and seeds and mix with a spoon or rubber spatula.

Pack into crocks or coffee cups, top with walnuts and parsley, and serve chilled; or chill in the mixing bowl, form into balls or a log, coat with walnuts, and top with parsley.

Ingredients:

2 eggs

1 1/2 cups brown sugar (read this first)

1/2 cup corn syrup

3 tablespoons butter, melted

1 cup currants or raisins

1/2 cup chopped walnuts

2 teaspoons vinegar

pinch of salt

1/2 teaspoon vanilla extract

One batch of pie crust

Method:

Preheat oven to 350 degrees Fahrenheit.

Beat the eggs well. Add sugar, syrup, and melted butter and beat again. Add the currants, walnuts, vinegar, salt, and vanilla extract and mix vigorously.

Put a small amount of corn meal into tart tins or muffin pans OR use cupcake papers (latter is recommended). Place circles of uncooked pie crust into the pans. Fill the shells 2/3 full and bake until the pastry is light brown, about 20 minutes. For runnier tarts, cook for 15 to 17 minutes.

The vegan reduced-fat version:

10oz. applesauce

8 oz. cocoa powder, unmelted, or baking chocolate, melted

1/4 tsp. salt

2 cups sugar (read this first)

1 banana

1 1/3 cups flour

LOTS of vegan chocolate chips (let's say 2 cups). Check the bag for milkfat!

Beat the above with a fork until smooth. Pour into a square 8"x8" pan for traditional square brownies; I improvised with an 8" pie pan. Bake at 350 for 35 minutes

Mini-Doughnuts

tablespoons vegetable shortening, plus more for deep frying

1/2 cup sugar

1 large egg

1/2 cup canned evaporated milk

1 teaspoon pure vanilla extract

1 1/2 cups unbleached all-purpose flour, plus more as needed

2 teaspoons baking powder

3/4 teaspoon freshly grated nutmeg

Pinch ground mace

1/2 teaspoon fine salt

For coating: 3/4 cup granulated sugar, or 3/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon, or sifted confectioners' sugar

For filling: raspberry jam

Melt the 2 tablespoons shortening in a small sauce pan. Set aside to cool slightly but remain liquid.

In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.

Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.

Roll the chilled dough out on a very lightly dusted workspace until its about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.

Heat about 2-inches of shortening in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.

Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.

For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.

For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.