Indian buffet coming soon
More than two dozen recipes – some simple, some not-so-simple, many vegetarian, others definitely for meat-eaters – fill a folder on St. Margaret’s Time and Talent Table. Why not choose something you’ve never tried before for the Global Cuisine Potluck on Jan. 12?
This time, only one copy of each recipe will be provided so that we can count on lots of variety. Here is a partial list of what you will find: “Boti Kabab” (lamb or beef kebabs), Sweet Yellow Rice, Vegetable Pullao, Whole Green Lentils with Garlic and Onion, “Chana Dal” (small yellow split peas), “Sookbe Aloo” (‘dry’ potatoes with ginger and garlic), Cauliflower with Fennel and Mustard Seeds, Haddock Baked in a Yoghurt Sauce, “Lal Masale Wali Murgbi” (chicken in a red sweet pepper sauce, Kashmiri Meatballs, Delhi-style Lamb Cooked with Potatoes.
All the recipes listed above come from Madhur Jaffrey’s classic book of “Indian Cooking.” Here is what she says in the introduction: “Indian food is far more varied than the menus of Indian restaurants suggest…There is something very satisfying about Indian cookery… perhaps it is that unique blending of herbs, spices, seasonings, as well as meat, pulses, vegetables, yoghurt dishes and relishes that my ancestors determined centuries ago would titillate our palates.” At the same time it preserves our health and the proper chemical balance of our bodies.”
Come try it out. Dinner is at 6. Bring your own beverages and a few friends, too.