I made Mark an Indian feast for his birthday.
We started with Mangopolitans, using mango vodka(2oz.), regular vodka (1oz.), mango nectar or puree (2T.) and fresh lime juice (2T.).
For starters I made the Samosas I blogged about in Feb.
Then the curry shrimp I've been making for years and he loves. It's such a good recipe I got from one of Ruth Reichl's books. It can easily be doubled and you can adjust the heat depending the kind of curry powder you use.
You can use any variety of vegetables so I used butternut squash, potatoes, green beans and peas.
I also made basmati rice, but not the way the Indian cookbooks and rice packages suggest. They boil the basmati rice in lots of water like pasta and then drain it, steam it and fluff it. I cooked it the regular way with no time for failure in the rice department.
A really great addition to the meal and my favorite new thing was this green chutney.
I don't have a picture but here's the recipe. Great to dip the naan in.
1 tsp. cumin seeds
1/2 cup fresh mint
1/2 cup fresh cilantro
1-2 hot green chilis (serrano)
2 cloves garlic
4-6 Tbsp. water
1-2 Tbsp. lemon juice
Blend all of the above in a blender until ground to a smooth paste.
For dessert I made toasted coconut icecream and mango sorbet. They were served with ginger cookies.
I was too busy to take many pictures but it was a really fun meal so I hope I've inspired you to put on some bollywood music and get your curry cooking going!
Folderol Ice Cream Shop (and Wine Bar)
3 days ago