22nd Dinner Club: Indian Menu and Recipes
11-Aug-2006
Yikes! Our last dinner club meeting was in June, late June at least, and I’m just finally writing about it! I think part of it is that we are having a large break between dinners this time and in my mind I’m trying to bridge that gap. Or at least that sounds like a good excuse! :-)
We had our first theme repeat in our almost four years of gatherings. And even though the theme was repeated the meal was totally different, as you may or may not expect. M2 chose the theme for this meeting and she based it on a recipe that she’d always wanted to try – Lamp Popsicles as created by Vij’s in Vancouver, B.C. Based on that the theme had to be Indian!
Menu
- Appetizer: Mini Garlic Naan
- Cocktail: Diwan-e-Khas
- Salad: Indian-Style Cucumber Salad
- Main: Vikram’s Marinated Lamb Popsicles with Fenugreek Cream Curry
- Side: Aloo Gobi (Indian Potatoes and Cauliflower)
- Dessert: Kheer
Kheer
1/3 C long-grain rice
7-1/2 C milk
1/3 C golden raisins (optional)
Sugar to taste
5/8 C light cream
To decorate:
Slivered almonds
Rose petals
M’s Note: I only used 4-1/2 C milk. And I skipped the rose petals!
Put the rice and 4-1/2 cups of the milk in a heavy-bottom pan. Cook gently at simmering point for 45-60 minutes until most of the milk is absorbed. Add the remaining milk (M’s note: I did not add the additional milk.) and golden raisins, if using.
Leave until completely cold, stirring occasionally to prevent a skin forming.
Stir in the cream.
Turn into small dishes and serve cold, sprinkled with slivered almonds or pistachios. Decorate with rose petals.
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