Festivals Around the WorldF: Festival Celebration Feast:
​The above festival dinner is laid for Thanksgiving Feast in Arlington, Texas. 

In Fort Lauderdale a Grand Diwali Party was arranged by Curcuma Health experts, using recipes and tips from the website and Event Managers from Curcuma. Attendees were more than 200 –Lawyers, Doctors, Businessmen, people from every conceivable profession with their families. The event stared with placement of a small temple in the center of the venue with tents and Diwali electrical lights, Traditional Indian Diwali Decorations. The food was selected from Curcumahealth.com website. Recipes selected from North Indian Rasoi, Festival dishes, Indian Sweets, Fruit punches & Juices, Soups, Appetizers and Baking with Kids.
Thanksgiving Feast layout  for the party. Shown on the title page.
Indian Festival Dishes:
Khumb Paneer Palak Sauce; Paneer Dilbahar;     
Mugali Gucchi Makhana Paneer;                                                                                              

​Spinach Koftas:
This dish is delicious and prepared for special festival occasions like for Holi Feast, Basant- Feast or Lohri- Feast and Diwali Festival.
                                                                                                                                               Spinach Baby Corn Casserole:
Masala Gobi (Cauliflower florets in Gravy)
Spicy Masala Bhindi: 
Lotus Root Bhai (Sliced) & Bhai Keema' with Green Peas 
Amritsari Paneer in Shahi Onion Sauce:
Dry Mushrooms (Dhigre) and chick peas in Indian Curry 
Western Recipe with Indian Flavor: 
Baby Corn Casserole Spinach
Ingredients: to form 3 layers:
The one layer (First Layer)
1 packet mushrooms, chopped or sliced
1C Baby Corns, chopped or sliced into ½” pieces
2 garlic cloves, chopped
Black pepper and salt to taste
¼C sliced onion
½tsp salt
¼tsp black pepper   
¼tsp red chili pepper
1full nutmeg, freshly grated
Paneer Slices on top of first layer
400mg, Paneer sliced  
Second layer
½c sliced onion
1C chopped onion
1tsp cumin seeds
1 ½tsp salt
3-4 garlic cloves, minced
1” ginger root, crushed or chopped finely
½tsp red chili powder
1tsp garam masala
½tsp fresh grated black pepper
1tomato chopped
1tbsp tomato paste
2lb frozen spinach, thawed
Third layer of mashed potatoes
½lb potatoes, boiled, mashed
½tsp salt
¼tsp red chili powder
¼tsp Amchur
2 green chilies chopped
½C chopped coriander leaves
1tbsp butter
¼C cream
¼C milk
9” X 7” rectangle casserole  
Method:
1. Cook spinach in a Cooker on 1 whistle. Take from cooker, cook the spinach in 1tsp butter for 5-8 minutes till the spinach loses its rawness. Blend spinach to paste.
2. Heat 1tbsp butter and add sliced onions, stir fry till transparent. Add garlic, black pepper, salt and red chili powder. Mix and add mushrooms and Baby Corn. Stir fry the mixture for 5-8 minutes.
This forms the First layer.
3. Grease the casserole and line it completely with the mushroom and bay corn layer mixture.
4. Arrange the paneer slices in a layer over the first layer.
5. For the second layer- Heat 2tbsp butter add cumin seeds, when they stop fluttering add chopped onion, ginger and garlic pastes. Cook until the butter comes to surface.
6. Add salt, red & black pepper, mix and now add sliced onions. Continue to cook on medium high heat till the onions are translucent.
7. Mix in the chopped tomatoes, cover and cook for 3-4 minutes, until the tomatoes incorporate with the onion mixture to form sauce.
8. Add the tomato paste (diluted with 2 tablespoon water), mix, cover and cook on low heat on a simmer for 5-6 minutes, until the butter leaves the sides of the pan. Add the spinach and 2tablespoon water, lower heat and cook for 10-12 minutes. Stir in Cream and cook until the mixture is creamy. This makes the second layer. Cover the paneer layer with the spinach layer.
9. Sprinkle sparingly some grated red pepper cheddar cheese over the spinach.
10. The third layer is Potato layer. Melt 1 tablespoon butter and 1tabsp chopped onion, fry until transparent. Add salt, pepper and red chili powder. Mix and then add mashed potatoes with amchur powder and coriander leaves. Mix well and cook for 2-3mts and then add ¼C milk, mix and make the layer of mashed potatoes mixing with cream thoroughly.
11. Spread the mashed potatoes, covering the red chili cheddar cheese, completely.
Sprinkle the red chili pepper cheese on the potato lay
12. Decorate the baby corns and cherry tomatoes on the top of mashed potato layer.       
13. Put the casserole in the preheated 350*F oven. Bake for 15-20 minutes until cheese melts.
Serve hot.     

Picture


  







  
                                     

​                                                  Spinach Layer                                         Mashed Potatoes covering Chili Cheese layer