The Night of 3 Curries

We had so much fun getting ready for this meal.  And we are so happy with how it turned out.  Thank you so much for coming and enjoying it with us.  We have quite a few recipes for you.  First, however, we're posting the pictures.  :)


(there is a slide show here, but it only shows up when you actually click IN the post).

Now. On to the recipes!

The Appetizers

Samosas

(Adapted from Big Oven.com's recipe
INGREDIENTS

• 1 pk Egg roll wrappers (I use wanton papers)
• 6 oz Lean beef or lamb finely ground
• 1 md Cooked potato; diced
• 1/4 c Green peas; cooked
• 1 md Onion; grated
• 1 Cl Garlic; crushed
• 1/2 Inch piece fresh ginger grated
• 2 ts Curry powder
• 1/2 ts Chilli powder
• 1/4 ts Turmeric
• 1 ts Salt
• 1/4 ts Black pepper
• 2 tb Butter
• 1 tb Lemon juice
• 1 tb Fresh coriander, chopped; or Mint

DIRECTIONS
Cover the egg roll wrappers with a damp cloth until needed. Mix the filling ingredients except butter, lemon juice and chopped herbs. Melt the butter in a fry pan, and fry filling (except lemon juice and herbs) in the butter until just cooked through.

Sprinkle on approximately 2 tablespoons of water and increase the heat until the liquid has evaporated. Remove from the heat and add the lemon juice and herbs. Stir well and leave to cool.

Cut the egg roll wrappers into 1 3/4 inch strips. To prepare the samosas using egg roll wrapper strips, turn one end over to make a triangular shaped pocket, then turn again in the opposite direction. Fill the cavity with a spoonful of the cooked filling and continue folding until the whole strip has been used and a triangular shaped pastry results. Seal the end with water or a paste made from flour and water.

Heat oil for deep frying to fairly hot and fry the samosas, several at a time, until golden and crisp. Serve hot with a fresh mint chutney. Makes 36 samosas.

Popadoms and chutney

Popadoms were purchased at an Asian market and fried in oil before serving. The chutney was also purchased and served along side.

Spinach Salad with Poppy seed dressing

INGREDIENTS

• 1 head of lettuce, torn into bite sized pieces
• 1 bunch of spinach
• 3/4lb (12oz) sliced mushrooms
• 3/4lb (12oz) grated swiss cheese
• 1 red onion sliced
• 1/2lb (8oz)bacon, cooked and crumbled
• 1 can mandarin oranges (I do 1 big or 2 small)
• 1/2 C slivered almonds
• 1 T of sugar

DIRECTIONS
Cook sugar and almonds together over medium heat to caramelize. Place lettuce on a salad plate (or in a large container) then layer a smaller amount of spinach on top. Then add mushrooms (about 2 caps per salad), onions, cheese, and orange sections. Pour 1/8 C of dressing per salad. Top with bacon bits and almonds.

Serves 10-12 people. Doubling it left a lot of leftovers for us. It would have been fine for our whole group.

If using a large container: Layer twice in a large container. Serve the dressing on the side. It doesn't keep for very long, so make sure people eat it. :)

Poppy Seed Dressing

INGREDIENTS

• 3/4T of poppy seeds
• 3/4C of oil
• 1/3C of white vinegar
• 1/4C of grated red onion (food processor is FAB for this)
• 3/4t of salt
• 1/3C of sugar

DIRECTIONS
Combine all the ingredients and put in a container that you can easily pour or dip from.

The Curries

Coconut and Chicken Curry

INGREDIENTS

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

DIRECTIONS
1. Season chicken pieces with salt and pepper.
2. Heat oil in a large skillet over medium-high heat for two
minutes. Stir in onions and garlic, and cook 1 minute more. Add
chicken and curry. Reduce heat to medium, and cook for 7 to 10
minutes, or until chicken is no longer pink in center and juices run
clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the
pan, and stir to combine. Cover and simmer, stirring occasionally,
approximately 30 to 40 minutes.

Vegetable Chicken Curry

INGREDIENTS

• 2 pounds COOKED boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 medium potato, chopped into small chunks
• carrots (until you think they add enough color), sliced
• 1 bag of Bird's Eye Peppers and Onion Stir Fry veggies
• 1 brick of Curry (purchased at Homeland in the Asian food aisle. It's the mild on in a gold box I forget the name.)

DIRECTIONS
1. Put the potatoes and carrots in a large pot, and add water until covered. Cook for 10 to 15 minutes in boiling water. Then reduce heat to medium high, and add the stir fry mix and the chicken (and any additional water you need to cover the veggies). Simmer until veggies are tender.
2. Turn heat to low. Chop the curry brick into chunks, and add to veggie mixture. Stir until the curry brick is melted. Turn the heat up to until you achieve a boil, and boil for 10 minutes. You can very the soupiness of this curry by changing the amount of water in it.

Chicken Mango Chutney Curry

INGREDIENTS

• 1 Tbsp oil
• 1 chopped onion
• 2 chopped bell peppers (red and green)
• 3 tsp curry powder (+/- to taste)
• 1 tsp cumin powder
• 2 tsp curry paste
• 2 cloves crushed garlic
• 2-3 chicken breasts, cooked and cubed (salt and pepper to taste)
• 1 can tomato paste
• 1 28 oz can diced tomatoes (do not drain)
• 3 Tbsp mango chutney (optional- available at Indian or British food stores, but is still yummy if you don't include)
• 2 tsp sugar
• 1-2 tsp lemon juice or malt vinegar

DIRECTIONS
Saute onion and peppers in oil for 5-6 mins. Add curry powder and cumin and cook 1-2 mins. Add curry paste, garlic, and cooked chicken. Stir well. Add tomato paste and diced tomatoes. Simmer 10 mins. Add chutney, sugar, and lemon juice shortly before serving.

Naan Bread

INGREDIENTS

• 1 pkg active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 Tbsp milk
• 1 egg, beaten
• 2 tsp salt
• 1/2 tsp baking soda
• 1-2 tsp garlic powder
• cracked pepper (optional)
• Approx. 4 cups flour

DIRECTIONS
In large bowl, dissolve yeast in warm water. Let stand about 10 mins, until frothy. Stir in sugar, milk, egg, salt, soda, garlic, pepper, and enough flour to make a soft dough. Knead for 6-8 mins on a lightly floured surface or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let rise 1 hour, or until double in size

Punch down dough. Pinch off small handfuls about the size of a golf ball, roll into ball and place on tray. (For mini-naan bread like we served, use smaller balls.) Cover tray of balls with a towel and rise 30 mins, or until double in size.

Preheat grill to high heat (we used our George Foreman grills)

Roll or pat one ball into a thin circle. Cook dough on grill for 2-4 minutes per side until lightly browned. Cooking time was faster with the George Foreman grills.
Makes 12.

The Desserts

Mango Pulp with Sliced Fruit

INGREDIENTS
1 can mango pulp (available at Indian food stores)
2 cans tropical fruit salad, drained well
1 diced apple

DIRECTIONS
Combine ingredients in a large bowl and serve in small ones or family style.

Indian Shirkand

You can find this recipe at Big Oven.com
INGREDIENTS

• 8 oz Cream Cheese; Fat Free
• 1 pn Saffron (I didn't use)
• 5 tb Yogurt; Plain, Nonfat
• 1 pn Nutmeg
• 4 tb Sugar
• 1/8 c Almonds; Chopped
• 1/4 ts Cardamom
• 1/8 c Pistachio Nuts; Chopped
• 1/8 ts Lemon Zest

DIRECTIONS
Set out cream cheese ahead, so that it will be at room temperature. With a hand mixer, beat the cream cheese until it is creamy and lump-free. Add all other ingredients except the nuts. Mix well. Mixture should be smooth and creamy You can change the thickness/thinness by varying the amount of yogurt (thinner) and cream cheese(thicker). Garnish with the nuts and refrigerate.

Almond Cookies

Recipe from AllRecipes.com
INGREDIENTS

• 1 cup butter (no substitutes), softened
• 1 cup sugar
• 1 egg
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup sliced almonds
• 1 egg white
• 1/2 teaspoon water

DIRECTIONS
1. In a mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.
2. In a small bowl, beat egg white and water. Brush over cookies. Bake at 325 degrees F for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks.

Chocolate Burfi

There is a video with the ingredients and everything. At ShowMeTheCurry.com. It works well. Two of us tried to make it, and learned some valuable lessons.

1. Use Cannery dried milk. It's finer.
2. If you can't use that, then buy some and food process it, but measure BEFORE you process.

The Drinks

Virgin Mint Mojitos

Simple syrup:
2 c. water
1 c. sugar
1 c. fresh mint leaves (whole, do not chop or tear.)
-dissolve sugar in boiling water, then add mint leaves. Continue low boil until it makes a thin syrup. Cool completely in refrigerator.

For one pitcher:
1-2 cups of chilled mint syrup
juice from 2 limes
-stir well, and add ice and sprite.

For one glass:
1/4 cup syrup
juice from 1/2 lime

We were so glad that you all could come join us for the Night of 3 Curries.