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On a recent evening when friends came for dinner, we settled on an Indian theme.
We served the appetizers outside, then moved in to the dining room for a chicken curry and a goat curry, accompanied by naan bread, poppadoms and chutney.


1/4 ounce elderflower liqueur
3 drops rose water
1 ounce gin
rose champagne

In a champagne glass, add 1/4 ounce elderflower liqueur, 3 drops rose water, and a dash of bitters. Add 1 ounce chilled gin and top off with chilled rose champagne.


1/3 cup slivered almonds
1/2 cup mayonnaise
1/4 cup greek yogurt
1/3 cup mango chutney
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
5 cups diced cooked chicken
4 green onions, finely chopped
mini fillo tart shells

Heat oven to 350F. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.
Whisk together mayonnaise, greek yogurt, mango chutney, curry powder, salt and pepper. Add chicken, green onions and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.
Fill tart shells with chicken salad just before serving.

Recipe adapted from Southern Living, February 2012
www.southernliving.com › Food › Recipes


2 tablespoons unsalted butter

1 onion, finely chopped
2 tablespoons minced fresh ginger
2 teaspoons curry powder
3 tablespoons mango chutney, chopped
8 ounces cream cheese, softened
1 cup mayonnaise
2 tablespoons fresh lime juice
2 green onions, thinly sliced
1/4 cup finely chopped cilantro
1 pound lump crabmeat
salt and freshly ground black pepper

In a skillet, melt the butter. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the chutney, cream cheese, mayonnaise and lime juice and cook, stirring, until smooth and creamy, about 1 minute. Stir in the green onions, cilantro and crab. Season with salt and pepper and cook until the dip is heated through, about 1 minute. Transfer to a shallow bowl, serve with bread and chips if desired.

Recipe adapted from Food and Wine, December 2009



1/4 cup cashews
1 tablespoon minced fresh ginger
4 garlic cloves
1 jalapeño, halved and seeded
1 tablespoon mustard seeds
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 cup mango nectar
2 tablespoons lemon juice
1 cup plain yogurt
1 1/2 pounds large shrimp
2 tablespoons butter, melted
2 cups cilantro leaves
1 cup mint leaves
1 jalapeño, seeded and coarsely chopped
4 garlic cloves, crushed
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 cup plain yogurt
salt and freshly ground black pepper

In a blender, combine the cashews, ginger, garlic, jalapeño, mustard seeds, garam masala, and turmeric and pulse until the ginger and garlic are finely chopped. Add the mango nectar and lemon juice and puree until smooth. Add the yogurt and 1 tablespoon of salt and pulse to blend. Pour the mixture into a large bowl. Add the shrimp and toss to coat. Refrigerate for 2 hours.
Light a grill. Thread the shrimp on skewers. Drizzle with melted butter and sprinkle with salt. Oil the grate and grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve the shrimp with the Cilantro and Yogurt Sauce.
In a blended, combine the cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season to taste with salt and freshly ground black pepper.

Recipe adapted from Recipe.com


4 tablespoons vegetable oil
1 large head of cauliflower cut ito 1 1/4 inch florets
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 hot serrano peppers, finely chopped
4 potatoes, boiled, peeled, and diced
salt to taste

Heat oil in a tall sided saucepan, and stir fry cauliflower. Make sure it remains slightly crisp, but also browns in places. Remove cauliflower, add more oil to the saucepan, if necessary, and add cumin seeds, ground cumin, coriander and turmeric. Stir fry mix about 30 seconds. Return cauliflower to saucepan, add serrano pepper and potatoes and stir until cauliflower and potatoes are evenly coated. Season to taste with salt.

Recipe adapted from The Arkansas Democrat Gazette, April 2008


4 chicken breasts
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
2 onions, chopped
4 cloves of garlic (all peeled, 2 minced)
2 tablespoons grated ginger
1 bay leaf
1 lime, sliced
3 cardamom pods
2 tablespoons olive oil
2 tablespoons butter
1 apple, peeled and chopped
2 tablespoons curry powder
3 tablespoons flour
1/2 cup mango chutney

Place the chicken in a medium pot. Add the carrots, celery, 1 onion, whole peeled garlic, 1 tablespoon ginger, bay leaf, lime and cardamom pods, then cover with cold water. Bring to a boil, add a couple of pinches of salt and reduce the heat to a low simmer. Gently poach the chicken for about 35 to 40 minutes or until it is cooked through.
Strain the chicken, reserving the stock. When the chicken is cool enough to handle, chop into bite sized pieces.
Wipe out the stock pot and place back on heat. Add the olive oil and the butter. Add the chopped onion, remaining ginger, apple and curry powder. Once the onion and apple are just tender, sprinkle in the flour, stir then whisk in reserved stock until desired consistency is reached. Bring the mixture to a light simmer to thicken. Add in the chicken and the mango chutney.

Recipe adapted from Rachael Ray Magazine, December 2012