the Indian Party - the Food

From Genie Hillen:
Palk Paneer 18 oz. spinach leaves 1 1/4 cp water 5 oz. paneer, cut into 1/2 inch squares (see Note) oil for deep frying 4T. ghee or oil 1 onion, finely chopped 2 large garlic cloves, crushed 1 inch ginger root, finely chopped 1 t. corinder (cilantro) 1/2 t. ground red chili 1/2 t. garam masala 1/4 t. ground tumeric salt 8 oz. crushed tomatoes Garnish: 1/2 t. garam masala, 1 small green chili, chopped Boil spinach and water together for a few minutes until the spinach is tender. Cool, then blend to a smooth paste in a blender or food processor. Fry the paneer in a deep frying pan (skillet) until golden brown. Drain. Note: the paneer can be purchased in the freezer section of some Indian or Asian food stores, this saves a step in the cooking process. Heat the ghee or oil in a heavy-based pan and fry the onion, garlic and ginger until golden brown. Stir in the ground spices, add salt and tomato and cook until the ghee appears on the surface. Add the spinach and paneer, cover and simmer for about ten min. until the paneer is soft and spongy, add a little more water during cooking if necessary. Sprinkle with the garnish ingredients and serve hot with nan or maize chapatis, dal, raita and tandoori chicken.
From Bruce Mai:
Sweet Beet Chutney 2 small beets, peeled and grated 3/4 cup sugar 1/4 teaspoon ground I tablespoon honey cardamom Put the beets and their juices in a small pan. Add 3/4 cup plus 2 tablespoons water and bring to the boil over high heat. Turn the heat down to medium and cook, stirring frequently, for 5-7 minutes until the beets are tender. Add the sugar. Cook over medium heat, stirring, for 6-7 minutes. The texture of the mixture should be almost jam-like. Reduce the heat to low. Add the honey. Stir and cook for 4-5 minutes. Add the cardamom. Stir once and remove from the heat. Cool and bottle. The chutney will keep for a week. Meat Pickle (not like we think of as pickled) FOR THE MARINADE: 2 teaspoons black peppercorns 2 dried hot red chilies 8-9 cloves I (I inch) (2.5 cm) cinnamon stick 1/4 teaspoon fenugreek seeds 1/4 teaspoon cumin seeds 1/2 teaspoon salt 1 tablespoon white wine vinegar YOU WILL ALSO NEED: 1 1/2 lb.(750g) lean pork from the shoulder, cut into 1/2 inch (1cm) pieces 3 tablespoons vegetable oil 1/2 teaspoon brown mustard seeds 4 garlic cloves, peeled and finely chopped 1 (1/2 inch) (1 cm) piece fresh ginger root, peeled and finely chopped 3/4-1 teaspoon salt 1/4-1/2 teaspoon cayenne pepper 1/4 teaspoon ground turmeric 1/4 teaspoon ground cumin Put the peppercorns, chilies, cloves, cinnamon, fenugreek seeds, cumin seeds, and salt for the marinade into a clean coffee grinder. Grind to a fine powder. Put the powder in a bowl and add the vinegar and 3 tablespoons water. Mix to a fine paste. Rub the paste over the meat. Leave to marinate for 23 hours. Heat the oil in a wide, preferably non-stick pan or wok over medium-high heat. When hot, add the mustard seeds. As soon as they start to pop, a matter of seconds, add the garlic and ginger root. Stir and fry over medium heat for 2-3 minutes. Add the marinated pork and stir and fry for 8-10 minutes until browned. Add salt to taste and the cayenne pepper, turmeric and cumin. Stir and fry for 2-3 minutes. Turn the heat to low and continue cooking and stirring for a further 23 minutes to reduce the sauce until it is thick and nearly dry. Cool and store in a clean, air-tight jar.
Can you say sated? I knew you could.
from Ramona Taylor;
CHAPATIS 3 cups whole-wheat flour plus more for dusting salt 1 cup warm milk, water or buttermilk (I used milk) 1 tablespoon oil Mix together the flour, salt and milk, water or buttermilk to form a dough. Place the dough on a floured surface and knead in the oil. Knead for 10 minutes until smooth, then cover with a damp cloth and leave to stand at room temperature for 15-20 minutes. Divide the dough into 12 balls. Coat each one with flour and flatten to form a round. Roll out to about 6 inches in diameter. Heat an iron griddle or frying pan (skillet) over a high heat, then reduce the heat to medium. Place 1 chapati in the hot pan, and fry for about 30 seconds until the top begins to puff. Turn over the chapati and fry for a further 30-40 seconds until the surface starts to puff. Remove from the pan and fry the remaining chapatis in the same way. Serve immediately.
ALMOND FUDGE 2 cups blanched almonds 5 cups milk 1 cup sugar 1/2 tsp. ground cardamom 1 tablespoon oil Puree the almonds with 1 cup of milk. Heat the remaining milk with the sugar and cardamom over medium heat for 8-10 minutes until thick, stirring continuously. Add the almond paste and oil and cook for 15-20 minutes until thick and smooth. Spread evenly in a greased baking dish and leave to cool. Cut into squares to serve. NOTE: Also works well with pecans. That's what I used for the party.
LIME THIRST QUENCHER 2 cups sugar 1 cup water 1 cup lime juice Put the sugar and water into a pan over low heat, and stir until the sugar dissolves. Bring to the boil; skim off any scum, then strain through muslin (cheesecloth) or a fine sieve. Stir in the lime juice; cool and store in an airtight bottle. To serve, dilute with water and serve with crushed ice.
BARFI CHURMURA 1 cup brown chapati flour 1/2 cup semolina 1/4 cup gram flour, sifted 1/3 cup ghee 3 1/2 tablespoons warm water ghee and oil for frying 4 tablespoons sugar 3 1/2 tablespoons water 1/2 cup blanched almonds, halved 1 tablespoon pistachios, halved 1/2 teaspoon ground cardamom pinch of garam masala Place the chapati flour, semolina and gram flour in a bowl. Rub in the margarine or ghee and mix well. Pour in the water and knead until the dough is springy and satiny. Cover and set aside for 30 minutes. Heat equal quantities of ghee and oil in a heavy-based pan. While the fat is heating, divide the dough into 12 equal portions and roll them into balls. Flatten to about 1/4 inch thick, and fry for about 10 minutes until crispy and golden brown. Remove with a slotted spoon and place on a cooling rack to cool. Coarsely grind them in a coffee grinder (or food processor). Place the sugar and water in a pan over a medium heat and boil until they form a syrup. When a drop in cold water sets and stays at the bottom, it is ready. Remove from the heat and stir in the ground mixture, nuts and cardamom and garam masala. Spread on a greased square plate about 1 inch thick and leave in a cold place for 3-4 hours to set. Cut into squares or triangles. NOTE: I believe this recipe is seriously flawed. I recommend doubling or even tripling the sugar and water syrup portion of the recipe, depending on the humidity and the absorption of your dry ingredients. That's what I wound up doing. Without more syrup, the ingredients will not stick together
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		Another view of the main table.
Sue Parent does her Vanna White impression at the dips and desserts table.	The beverage area which included sekanjamin, chai, ????, and the traditional Indian lava lamp for illumination. Possibly Cathy Swope can explain that ('cause I can't).