Monthly Archives: September 2013

Nadeen’s Wedding

Nadeen’s wedding took place in London on the 21st September 2013. The family started coming in from the 14th. We did a lot of preparing from then on.
Sunday September 15th we had a lunch shower for the bride at a pub in Tedley, England.

The food was delicious. I had lamb steak with mashed potatoes.
They also served Sunday roast with Yorkshire pudding. For dessert we had
Eton mess and Summer Pudding. In the evening we all set around and made the party  Favours.  The Party favours consisted of almond covered candies.



On Wednesday the Marquee was put up and we had a dinner for the groom’s family, who had come from Ireland.
For dinner we had:- 

  •  Shrimp Cocktail 
  • Beef Bourgania with mashed potatoes 
  • Eton mess      

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  • Thursday for the Mandavo we had 
  • Dokari 
  • Bhel Puri 
  • Samosa  
  • Carrot Halwa
  • Vagarala Chana 
  • Lamb Biriyani 
  • Apple and Plum Crumble with whipping cream 
  • Baklava 

Dokari 1


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Friday for dinner we had:- 

  • Salad
  • Chicken Curry and Rice 
  • and the left over Biriyani from Thursday. 

These are the handkerchiefs the bride gave to her parents on e wedding day.

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Saturday the wedding was at Trunkwell Mansion House and the ceremony started at 1.30 pm. This was followed by Cocktails, Champagne and Sherbet in the Garden.

The original Trunkwell House dates back to 1190 but was pulled down and rebuilt in 1878. The house is evident in the early records of Beech Hill. In 1881 the Census revealed that Trunkwell was a small village in itself. Even today it stands in 34 acres of beautiful Berkshire countryside.

Trunkwell was also well known in the area for breeding race horses. The most famous horse to come from the Trunkwell stables was the winner of The Oaks in the 1880’s.

In 1937 the Udall family bought Trunkwell House and its beautiful grounds. During the Second World War the house was opened up to evacuees to provide shelter and safety. The house was a family home until the son of the owner converted the house into a hotel.


 For Cocktails we had:-

  •  Chicken and vegetable samosa 
  • Paneer tikka 
  • Chilli Paneer 
  • Alo Tikki 
  • Roast Beef in Yorkshire 
  • Salmon pate on a pancake

This was followed by a wedding Breakfast in the marquee. Breakfast was a three course meal served.

  •  Goat Cheese and Tomato Tart
  • with Fresh Thyme set on a Herbed
    Salad with Grain Mustard dressing
  • Chicken with Honey Lemon and
  • Rosemary and Sea Salt
    Roasted New Potatoes, 
  • Snow peas
    And Lemon Butter Sauce
  •                          Or
  • Roasted, aged, prime Beef Fillet 
  • Dauphinoise Potatoes, 
  • Honey Roast Baby Carrots
    And a Light peppercorn Jus
  •                           Or
  • Wild Mushroom Risotto with
    Asparagus and Rocket Salad 
  • Finished with Parmesan
    Cream and Chives
  • Dessert
  • Vanilla and white chocolate
    Box with Raspberry and
    Shortcake Centre
  • Coffee and Tea

There was dancing after dinner.

The cake was made by my sister, the Bride’s mother. It was a 3 tier cake, the bottom was fruit cake,
The middle was vanilla sponge cake and the top was a lemon drizzle cake.
The flowers (roses) were made with Sugar paste .

Cake flowers

Around 10.30 we had a midnight snack which consisted of:-

  •  Lamb on the spit
  • Salads
  • Rolls
  • Sweet meats
  • Wedding cake

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On Sunday we had a lunch for the family and served 


  • Salmon 
  • Chicken Tikka 
  • Left over roast lamb from the wedding 
  • Fruit Crumble 
  • Cheese and Crakers 


Kati Rolls

Kati rolls are very popular in India and are now becoming popular in New York, Sydney and London. It is a mix of freshly made paratha(flatbread) and just cooked omelette rolled around a kebab, beef, chicken or spicy potatoes, plus red onions and green chilli.

Once assembled and ready to eat, you can wrap the bottom half of each roll in a strip of baking paper to hold them together, as they do in Calcutta.

This is a recipe I found in Rick Stein’s cook book on India.

Kati roll is a good lunch for kids.

You can buy frozen parathas from some grocery stores and Indian grocery stores or you can make your own.

Kati Rolls

For the Beef

  •  1                 lb. sirloin or rump steak, cut into 1″ cubes 
  • 1                 tsp green masala  
  • 2                 limes (juice)
  • 1                 tsp chilli flakes (optional) 
  • 1/2              tsp garam masala 
  • 1/2              tsp freshly ground cumin 
  • 1/4              tsp freshly ground black pepper 
  • 1/2              tsp salt 
  • 2                 tbsp oil

For the Salad


  • 2              red onions. Halved and very thinely sliced. 
  • 2              green chillies, finely chopped 
  • 3-4           tbsp white vinegar or lime juice 
  • 1/2           tsp salt 
  • 2              tbsp chopped cilantro

For the wrap


  • 6              large eggs (optional)
  • 2              tbsp chopped cilantro 
  • 6              parathas chapatti or other flatbread 
  • 2              tbsp vegetable oil



  1. Rinse the meat in cold water. Add the rest of the ingredients and mix. Set aside in the fridge for at least an hour or overnight to marinate.
  2. For the salad. Mix the onions in a bowl with chillies, vinegar/lime juice and salt and set it aside.
  3. Lightly beat the eggs in a bowl with chopped cilantro. 
  4.  Heat a frying pan over medium heat, then add a flat bread. Cook for 30 sec. Drizzle 1 tsp oil around the edge and let it run under the pan. 
  5.  Pour one sixth of the egg mixture on top of the bread and spread it around. Using a spatula, quickly flip the bread over so the egg is underneath (most of the egg will fall off the bread into the pan). Cook for 1-2minutes, pressing down gently with a spatula, until the egg sets. Flip the bread over and brown the other side for 30 seconds. 
  6.  Repeat with the remaining bread and eggs. Wrap in foil and keep warm in the oven
  7. Heat a griddle pan, grill or barbecue to very hot. Drain the beef of its marinade, pat dry with kitchen paper and thread onto skewers. Drizzle the kebabs with the 2 tbsp vegetable oil and cook for 3 – 4 minutes or so. until lightly charred in places but still pink in the middle. Remove the meat from the skewers to a warm plate.
  8. To serve, put the warm wraps egg-side up on plates and arrange the beef down the middle of each.
  9. Drain the onion and chillies of the vinegar or lime juice, then toss with the chopped coriander. Scatter the salad over the meat, then roll up the wrap and serve.




  • 1/4                 cup finely chopped tomato 
  • 1/4                 cup finely chopped green pepper 
  • 1                    jalapeño finely chopped 
  • 1/4                 cup finely chopped red onion 
  • 1/4                 cup finely chopped mango(half ripe) 
  • 2                    tbsp finely chopped cilantro 
  • 1/2                 tsp salt 
  • 1                    lime juice and zest of lime


Mix everything together and serve.