PARTY GAMES

Party Games for Small Groups of Adults (4 to 8 People)
Getting people of the world to have fun together
GAME I

Chinese whispers

Sit everyone in a circle. Whisper a long phrase to one person. They, in turn, whisper what they heard to the next person, and so on. The last person announces what they heard.

GAME II

Pass the Parcel

Wrap a bar of chocolate (or some other gift), in a layer of paper. Now wrap it in another layer and repeat until you have about 10 layers. Finally wrap it in gift paper (so it looks nice). Sit everyone in a circle and play a short snippet of music. When the music stops, the person holding the parcel removes ONE layer of wrapping. Repeat until the last layer of wrapping has been removed. The winner keeps the present.

Pass the Parcel with forfeits

As above but every layer contains a forfeit (E.g Sing a song, Eat a teaspoon of Mustard, have your belly button filled with water).

TODAY'S TREATCHOCOLATE SUNDAE DESSERT

CHOCOLATE SUNDAE DESSERT

20 chocolate wafers, crushed,
save about 2 tbsp. topping
1 (6 oz.) pkg. chocolate chips
2 Hershey candy bars
1/4 lb. margarine
3 eggs, slightly beaten
2 c. sifted powdered sugar
3/4 c. pecans
1/2 gallon vanilla ice cream, slightly softened

In a 9"x13" buttered dish, spread crushed wafers on bottom. Melt chips, candy bars and margarine over hot water. Remove from heat. Add eggs, sugar and nuts. Spread over crumbs. Cover with slightly softened ice cream. Sprinkle with extra crumbs. Freeze.

TODAY'S RECIPE- PINE APPLE CURRY

Pineapple Sweet Curry

Ingredient :

Pineapple - 1/2
Tamarind - 50gm
Turmeric powder - 1/2tsp
Chilli powder - 1/2tsp
Pepper powder - 1/2tsp
Ground Jaggery - 1/2kg
Salt - to taste
Udid Dal - 1/2kg
Pepper - 1tbs
Thick Coconut milk - 1/2cup
Coconut oil - 2tbs
Mustard seeds - 1/2tsp
Dry chillies - 2nos
Curry leaves - 2-3 sprigs
Method of Preparation :

Remove the skin of pineapple and slice into thin pieces. Fry udid dal in little oil till red colour. Grind it with pepper. Keep it aside.

Squeeze tamarind in water. Add pineapple, turmeric powder and salt to the tamarind water and boil. When it is half cooked, add chilli, pepper and jaggery powder. Mix well and boil until the mixture thickens. Add dal-pepper paste and boil again. Pour the coconut milk and stir well. When the mixture becomes curdy remove from fire. Season mustard, dry chilllies and curry leaves in coconut oil and pour it over the pineapple curry.

MONDAY SPECIAL 2

Kadala Curry (BENGAL GRAM) CURRY- TERRIFIC COMBINATION WITH PUTTU (see previous post)

Ingredients:

Kadala (bengal gram) - 2 cups
Mustard - 1/4 tsp
Onion - 1
Ginger - a small piece (1 inch length)
Garlic - 6 cloves
Chillie Powder - 1tsp
Coriander powder - 3 tbs
Turmeric powder - a pinch
Tomato chopped - 1
Curry leaves - 2 sprigs
salt to taste
optional ( small pieces of coconut, coconut milk and garam masala powder(1/2 tsp))

Method:

Cook the kadala with salt and keep it aside. In a pan season the mustard and satue onions, ginger, garlic, chillie powder, coriander powder, turmeric powder, chopped tomatoes and curry leaves. (optional small pieces of coconut can be added). Add the cooked kadala to it. For extra taste add half cup of coconut milk and masala powder.

MONDAY SPECIAL

Puttu ( Steam Cake )

Ingredients:

Rice flour - 2 cups
Grated coconut - 1 cup
water - 1/2 cup
Salt to taste

Method:

Mix the salt in water add the water little by little to the flour and mix it. The mixing should be proper so that the flour should not turn into dough form, it should be in the powdered form but wet enough for steaming. Add the grated coconut to it and cook it in the steam for about 5 to 8 minutes in the special puttu vessel.

You can have it with Kadala Curry or bananas

SUNDAY EVENING SNACK- Aval Uppuma Recipe

Aval Uppuma Recipe

Rice flakes(Aval) - 2 cups
Grated coconut - 3 tsp
Green chillies - 2 nos
(slit into halves)
Ginger - 1" piece
(chopped)
Garlic(chopped) - 1/2 tsp
Curry leaves - 1 sprig
Chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - As reqd
Water - 1/4 cup or as reqd
Mustard seeds - 1/ 2 tsp
Black gram(Uzhunnuparippu)
or
Bengal gram(Kadalaparippu) - 1/2 tsp
Mixed vegetables of choice:-
Potato, Peas, Carrots, Beans - 1 cup (boiled)
Onion - 1 no
(chopped)
Oil - As reqd


Preparation Method
1)Sprinkle the rice flakes with water to make it soft and keep aside.

2)Heat oil in a kadai or a pan.

3)Splutter mustard seeds.

4)Add black gram and allow it to turn brown.

5)Add chillies, garlic, ginger, onions and curry leaves.

6)Saute, till onions turn light brown.

7)Add the boiled veg, chilly powder, turmeric powder and salt.

8)Saute for 2 mins.

9)Add water.

10)Add the rice flakes and mix well.

:- The water will get absorbed.

11)Garnish with grated coconut.

:- Serve hot with tomato sauce or chutney.

:- Can add a pinch of coriander powder and garam masala for taste.

TUESDAY SPECIAL- Chocolate Treats, for Chocolate Lovers!

Chocolate Truffles





Ingredients





½ Cup unsalted butter





2 1/3 C confectioner’s sugar





½ C cocoa



1/4 cup heavy or whipping cream





1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles

METHOD

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm. Recipe courtesy

TUESDAY SPECIAL- Chocolate Treats, for Chocolate Lovers!

Chocolate Treats, for Chocolate Lovers!

Chocolate Truffles

½ Cup unsalted butter

2 1/3 C confectioner’s sugar½ C cocoa

1/4 cup heavy or whipping cream

1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen trufflesCream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.

MONDAY SPECIAL RECIPE- FISH MOLLEE

THIS IS A GREAT FISH PREPARATION FROM KERALA

Fish Mollee

Ingredients:

Fish - 1kg

Green chillies - 6 no's

Sliced garlic - 3 no's

Tomatoes - 2 no's

(optional) .Flour - 1 dsp

Onions - 5 no's

Sliced ginger - 1 piece

Oil - 3 tbs

Coconut - 11/2

Turmeric Powder - 1 tsp

Method:

Grind the coconut. Add a little water and then squeeze out the milk, keep it aside as first milk. Add more water and squeeze out the milk again this can be used as the second milk.
Saute ginger, garlic and onions and turmeric powder. Add the second milk and salt. Put the fish. when it is almost done add the tomato pieces. Add the first milk, before removing the curry from the

TODAY'S RECIPE

Honey Cake


Ingredients:

4 eggs
1/2 cup shortening or oil
1 lemon (juice )
1 orange (juice)
5 cups flour
1 teaspoon baking soda
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
Bring to Boil and Cool :

1 cup strong, black coffee
1 cup honey
1 cup brown sugar
1 cup granulated sugar
1 cup chopped nuts (optional)
Preparation:

Beat eggs well, add melted and cooled shortening or oil.
Add fruit juices.
Add pre-sifted dry ingredients alternately with coffee-honey mixture.
Bake in a 9X12 inch loaf pan in a moderate oven (350 degrees) about 1-1/4 hours.