Menu
Chana Masala
Saag
Achari Vegetables
Aloo Jerra
Rice
Meyer Lemon Chutney
Coconut Cilantro Chutney
I am so up for this! I have been cooking up a storm this morning because I have to go out for about 1.5 hours and wanted to be sure that dinner would be ready for the 6 PM kick off.
The Chana Masala is from Urvashi Pitre as is the Aloo Jeera, I couldn't find on line the recipe that I used, but this one is very, very close.
Achari Vegetables recipe was one by Manali Singh. I had never made it before, but love Achari chicken, so thought I'd try it. It is fabulous! I also used her saag recipe, with a few changes. I did not use the corn flour, and I used collards, curly kale, and chard as the greens. I did not have white radish, so I used a thick slice of jicama instead. It turned out really well. That's another keeper.
The Meyer Lemon Chutney and Coconut Cilantro Chutney are from Urvashi Pitre, as well. I must say, they were easy and the meyer lemon is spectacular. Reminds me of the tamarind chutney that is ubiquitous in Indian restaurants, but chunkier and thicker and soooooo much better. The green chutney fresh from the blender was very garlicky, but mellowed with time in the fridge. I used only 4 cloves instead of the 6. It was also much better than what you get in restaurants!
Now, once again, I did not take photos. Photos on the websites are so much better than I could have taken.
The evening was lovely. We started on the deck with Gwen and Tony, with the chutney's and papadum (which Bill made). We moved inside for dinner and had a lovely time talking about everything and anything over the course of the evening. The beer and wine flowed freely and Gwen and Tony seemed happy with their to go bags!
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