I have attempted to put together a meal of Indian dishes, from appetizers, to drinks, main course non-vegetarian & vegetarian…& wrapping it up with sweet somethings. Have tried to reach the magic 24! The recipes are from scratch, not overtly heavy on spices or fat, & can be played around with to suit different tastes. Mine are usually mildly spicy. When I cook, I make sure I don’t sacrifice ‘the palate to please the eye’. Welcome to India, my part of the world…
Appetizers4. Potato Canapes – Home-made potato crisps topped with with blended cottage-cheese, cheddar & sage.5. Paneer Tikka – Barbequed cottage cheese cubes in 2 different marinades.6. Chicken Reshmi Kebabs – Moist & tender, bite sized kebabs, served with a tangy green chutney.
7. Assorted Fruit & Cheese Canapes - A fusion of flavours with a blend of cottage-cheese, cheddar & cream, topping ‘Apricot Relish’, ‘Mango Chutney’ & pineapple.
On the side
Main Course9. Gosht-do-piaza - A hearty lamb stew. “Do” is “two” and “piaz” is “onion”; so “dopiaza” is a dish which has twice the amount of onions.10. Paneer-e-dhungaar - A twist on butter paneer. Smoked cottage cheese chunks smothered in a creamy tomato gravy.11. Kadhai Gobhi - Crisp, stir fried cauliflower, with red & yellow bell peppers introduced for variety.12. Lamb Roghan Josh – A passionate red lamb curry in a thick gravy. My simple rendition of Rogan Josh…mild & tasteful. The red colour comes from the use of paprika.13. Chicken Reshmi Seekh Kebabs – Pan fried minced chicken in seekh kebabs flavoured with fresh herbs. Delectable.
14. Murgh Makhani – The original butter chicken from the owners of Moti Mahal, India. India’s signature barbequed chicken curry, popular the world over. Popularly referred to as India’s export to the West!
15. Dal Makhani – Black lentils simmered in a thick, creamy & almost rich preparation. Another hot favourite off the Indian menu. The bread basket… 16. Naan – The most loved of Indian flatbreads. Light & flavourful; brushed with melted butter & a sprinkling of nigella & sesame seeds.17. Tandoori Roti – Wholewheat flatbreads, unleavened & rustic. Delicious served hot.
18. Khameeri Roti – Another leavened wholewheat flatbread, leavened with yeast, adding variety to the basket.
…& The Rice Bowl 19. Yakhni Pulao – Long-grained basmati rice, ‘dum’ cooked / slowly simmered in lamb stock, roasted lamb & aromatic spices.
20. Zeera Pulao – Long-grained basmati rice, stir fried in aromatic cumin, garnished with fried cashew nuts.
Sweet endings…21. Mango Jelly Mousse – A fusion of flavours…mango mousse nestled in dark chocolate, topped with cream & pistachios.22. Saffron Kulfi – A frozen Indian dairy-based dessert…luxuriously flavoured with saffron, cardamom & pistachios.23. Kheer – A creamy Indian rice pudding delicately flavoured with saffron & cardamom, served chilled.
Signing off…with an interesting quote
“To eat is human; to digest, divine.”
Charles T. Copeland
24. Saunf, Mishri, Elaichi – Finishing off the Indian meal the traditional way…fennel, sugar lumps, cardamom etc.
Thank you for being part of the great Indian gastronomical adventure. Coincidentally, this is also my 300th post! I have really enjoyed having you over. Do check out the rest of us here…“24, 24, 24” on Foodbuzz!