It's not often the Gourmet Girls have a "theme night", but theme night it was at Miss Jodi's on Tuesday, July 20, 2010. It was a "A Night in India", complete with bindis for all! First off, Jodi treated us to fresh Mango Lassis (a popular yogurt-based drink of India and Pakistan). We then had our appetizer by Andrea, Indian Relish and Naan (a leavened, oven-baked flatbread, particularly popular in India). Lynley favored us with Cooling Cucumber Raita Indian Salad. Jodi's Chicken Tikka Masala was AMAZING next to a side of Bridget's Basmati Rice Pilaf with Apricots and Lara's Potato and Rosemary Flat Bread. For desert, we had something completely non-Indian, in fact 100% American: Sour Cream Peach Pecan Pie by LS! Absolutely delicious!I often chat with those of you who follow our blog and the common feedback is, "Everything you make looks so difficult; I could never make any of those dishes, but it is so fun to look." Not true. We all commented on the easiness of all of the dishes in tonight's meal. The peach pie was perhaps the most time-intensive, but honestly if you follow the recipe you will succeed! And you can always feel free to email any of us with questions! Enjoy!
Andrea, Bridget & LS
Lara & Jodi
Jodi, Lara & LynleyEvidently this is some sort of Indian sign.
Bridget & LS
Cooling Cucumber Raita Indian Salad1 tsp cumin seeds
2 cucumbers, peeled and chopped
1 small tomato, chopped
1 red or white onion, cut into crescents
2 cups plain yogurt
2 tsp finely chopped fresh mint
1/4 tsp salt
1/4 tsp paprika
2 cucumbers, peeled and chopped
1 small tomato, chopped
1 red or white onion, cut into crescents
2 cups plain yogurt
2 tsp finely chopped fresh mint
1/4 tsp salt
1/4 tsp paprika
Toast cumin seeds lightly in a drying pan and mash them slightly with the back of a wooden spoon. In a medium bowl, mix together all ingredients. Taste and adjust the seasonings. Refrigerate for 1/2 hours before serving. This raita does not keep well, so plan to eat it fresh. Serve with lemon wedges.
