Indian Dinner Party Menu and Recipes

I always wanted to have a reason to wear this!

Appetizers -
cold peel and eat shrimp, cocktail sauce
vegie sticks and Rosemary's Curry Dip

Entree -
BBQ'd tandoori chicken thighs
Raita
pappadums
basmati rice
red curried kale and chickpeas

Dessert -
vanilla ice cream
mango fruit salad
apple crisp

This menu served 12 people with lots of leftovers...

Curry Dip

3 T. mayo
3 T. plain yogurt
3 T. ketchup
3 T. liquid honey
1 T. curry (more if you like)
1 T. grated onion, optional

Mix all ingredients together and let meld in the fridge for at least 2 hours, overnight is better.

Tandoori Chicken Thighs

750 ml plain yogurt - not non-fat
3 T. curry powder
1 teas. chili flakes (optional)
1 T. chili powder
1 teas. salt

Marinate boneless skinless chicken thighs in yogurt mixture for 2 to 4 hours (no longer).
BBQ on a very hot grill until blackened and cooked through, serve warm. Can be frozen after cooked for a quick meal.

Raita

250 ml plain yogurt - not non-fat
1/2 large cucumber
3 T. chopped fresh mint
1/2 teas. salt

Grate cucumber, skin and all, and squeeze as much liquid as possible from it.  Mix with the other ingredients, let chill minimum 1 hour.

Red Curried Kale and Chickpeas

1 T. olive oil
2 cans chick peas, drained and rinsed
1 T. Red curry paste, hot
1 large onion, sliced
2 bunches kale, tough ribs and ends trimmed off, cut into bite size pieces, rinsed

Heat oil in large skillet.  Add in onions and red curry paste, saute until onions are translucent and lightly coloured.  Add in chick peas and saute until pan is dry.  Add in the rinsed and still wet kale, stirfry until wilted but still brightly coloured.

Newfoundlander Pea Soup

Following a wonderful smoked picnic shoulder which we slow-cooked, Ron and I made the following soup, in memory of www.woodyi.com, where we first had it.  

In the past, I've never been a big fan of pea soup, my only experience been the "Habitant" brand, which is salty, thick and glutinous.

We took the bone from the picnic shoulder and pressure cooked it in water for about 45 minutes at 15 lbs psi.  We added the leftover meat from the shoulder and all the drippings, stock from the slow cooker.  We ended up with 9 cups of ham stock.

1/2 small turnip, diced

5 carrots, chopped

2 cups split yellow peas

pepper (no salt though, the ham provides enough!)

two stalks celery, chopped

We simmered it for about 45 minutes, until the peas were soft and falling apart, but not too much.  When tasty it, we found it a bit too salty, so added six thick slices of raw potato for 30 minutes to desaline it a bit.

And that's it.  It's filling, savoury, and warming, delicious with fresh bread and butter.  I'm planning on taking mine for my lunch at work, should give me enough energy and heart to finish the day.

We would make that again!