From jbolton@rochester.rr.com Mon Dec 4 16:17:40 2006 Date: Sun, 03 Dec 2006 04:47:13 GMT From: Judy Bolton Newsgroups: uk.food+drink.indian Subject: Re: Curry Party "Tubal Cain" wrote in message news:1164987505.640583.264550@73g2000cwn.googlegroups.com... > Curry dinner party for 4 to come next Saturday. > Me and the Mrs OK with everything so long as it has a decent heat to > it. > Male friend pretends he can eat hot stuff, but from experience I know > he suffers with it and doesn't enjoy it. > Male friends wife likes cool, creamy Korma like stuff, which none of > the rest of us can stomach. > Me and Mrs like potatoe dishes and bread etc, not great rice lovers. > Male friend is a definite fresh from the tandoor bread fan, and I am > buying in the bread not making it > Male friends wife is a rice lover. > > I have a vision of a thousand serving dishes and me slumped over the > table knackered wondering why I ever asked. > > Maybe I ought to go restaurant style and cook everything with the same > sauce in little kaharis. > I have a bunch of great potato dishes, but this one has been a huge favorite lately. Gujarati dishes tend to be a bit sweet, and I put less sugar in it (quite a bit less) because it was too sweet for me with the two tablespoons it called for. I also put a little extra chili-ginger paste which was a good change, I thought. The ginger-garlic paste - just use equal parts of the two items and puree them together. The cumin-coriander powder - just roast equal amounts of the two seeds, then grind (or use pre-ground if you want to keep it easy - and you might!). What about something like chicken xacuti? It's mildly hot (obviously you can make it hot or not, as you like), not creamy but has a rich texture due to the coconut... That might please everyone... I will post a new - and terrific - sweet potato (you can use yams, too) dish from Maharashtra. It knocked our socks off. Good luck with your party. Sounds complicated even though it's just for four! Bateta nu Shaak * 1/2 lb potatoes, cubed (I do not peel them) * 1/2 t mustard seeds * 1/2 t cumin seeds * Pinch asafoetida * 1/2 t turmeric powder * 1 t red chili powder * 1/2 t green chili-ginger paste * 1 tomato, chopped * 2 cups water * 2 T sugar * Salt to taste * 1 T coriander-cumin seed powder * 2 T chopped fresh cilantro as garnish Heat the oil in a medium-sized pot and then add the mustard and cumin seeds, the asafoetida, turmeric and chili powders, and the green chili-ginger paste, and stir well. Add the tomato and fry with this spice mixture. Add the potatoes and mix well. When fully hot, add the water, the sugar, and the salt. Mix well, and cover and cook on medium heat until potatoes are cooked through. Sprinkle with the coriander-cumin powder, mix well, and garnish with the chopped cilantro. Judy B - Rochester, NY, USA