An impromptu dinner with friends inspired me to try a few new recipes. I always anticipate the meal turning out fabulous, but one never knows when trying something new! It's all about the company anyway isn't it?
After borrowing a cookbook from my son-in-law daughter, I have a new cookbook on my wish list: American Masala. One can never have too many cookbooks and the food in this one tastes as wonderful as the photos! Best of all recipes modified are still incredible!
Dinner started with a Mango (omitted), Pineapple, and Grapefruit salad with Chili-Lime Vinaigrette served on a bed of lettuce.
It was followed by Goan-Style Shrimp Curry, I regret not getting a photo of the dish plated but it still looked very similar to this:
We also had Abha Aunty's Sweet & Sour Eggplant... modified of course, both served with Basmati Rice:
Condiments included Haree Chutney (modified), Plum Chutney (from summer's bounty), and Plain Yogurt (necessary since the food was quite spicy)!
There was ample Malbec, Sauvignon blanc and yes Seleta we served Cristalino!
For Dessert I served a simple Gateau au Citron or, French-Style Yogurt Cake with Whipped Cream. It went into the oven like this:
And looked something like this when served (borrowed photo from Orangette):
I have made this recipe found on Orangette so many times I've lost count. It's simple, delicious and palette pleasing after a spicy meal!
I'm so thankful for Hubby & Great Friends who appreciate my efforts!
And to Leah for Hosting Toot Your Horn Tuesday!
Recipes Follow:
I had most of the ingredients on hand however did not wish to make a trip to the store, so some substitutions were necessary.
Haree or Green Chutney (Modified)
1 Cup fresh Cilantro
1/2 Cup fresh Mint leaves (this is all I could come up with from the garden)
1 Cup Frozen Peaches (Sorry no Mangos)
2 Jalapenos cored & seeded
2-inch piece fresh ginger peeled
1/2 red onion
Juice of 1 lemon
1 Tablespoon Sugar
1 teaspoon kosher salt
Used Immersion Blender to blend until smooth. This will store up to 5 days in refrigerator.
Abha Aunty's Sweet & Sour Eggplant
I must admit I was a bit hesitant to make this recipe after realizing I had neither Mustard Seeds or Curry Leaves, but I love Eggplant and had "Popping Seeds" for alternate spice!
For Eggplant:
Quarter Eggplant and cut into slices about 1" thick. Place in bowl and toss with 1 teaspoon kosher salt, 1/4 teaspoon cayenne pepper & canola oil. Instead of frying I always roast the vegetables in 375 degree oven. Then I am able to prepare other parts of the meal while the oven does the job..
While Eggplant cooks prepare sauce:
Heat 3 Tablespoons Canola Oil in large saucepan. Stir in and cook until seeds pop:
1 teaspoon cumin seeds
2 teaspoons Popping Seeds (remember I don't have mustard seeds)
1 teaspoon red chili flakes
Add:
1 finely chopped red onion
1 Tablespoon Kosher salt
2 teaspoons coriander
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 cans chopped tomatoes
2 teaspoons curry powder
1 inch piece ginger
1 teaspoon turmeric
2 Tablespoons Sugar
Cook until ingredients break down, I let mine simmer on low for about 20 minutes while eggplant cooked. Add cooked eggplant and cook for another 10 minutes.
This dish can be made ahead and reheated before serving.
