Indian Dinner
So...a little of this, and a little of that, adds up to a nice, tasty dinner.
First, Garlic and Mushroom Shorba (soup): a pureed combination of Crimini mushrooms, water, garlic, olive oil, flour, butter, hot Indian chili powder, and garam masala (a ubiquitous spice combination).
Next, Chana Masala: chickpeas (with cooking juice), lemon juice, olive oil, brown sugar, ground cumin, ground coriander, ground cinnamon, garam masala, ground black pepper, hot Indian chili powder, and sea salt.
Next, Jeera Pulao: Basmati rice, butter, cumin seeds, bay leaf, star anise, cloves, cinnamon stick, and sea salt.
Next Classic Masala Dosa: dosa batter (Shastha brand), cooked like a crepe. It usually takes 3 or 4 to make a pretty one (technique and heat setting), but I only made the one, so it looks kind of like an enchilada. It was still crispy outside and tender inside. The filling: cubed red and purple potatoes, black mustard seeds, cumin seeds, dried red peppers, diced onion, sea salt, turmeric, asafetida, ginger-garlic paste, curry leaves, chopped jalapeno chilis, chopped cilantro.
Finally, Chicken 65: chunks of chicken thigh meat, Greek yogurt, ginger-garlic paste, garam masala powder,
ground coriander, turmeric, Kashmiri chili powder, corn starch, beaten egg, and sea salt. This was dressed with fried jalapeno slivers and fried curry leaves.
This was all washed down with an ice cold Voodoo Ranger Imperial IPA.
Enjoy,
Rich P