The other week, I was seized with a desire to make a spicy Indian lamb curry. So I invited some friends over to share it, and made a few other things too. Even Bill pitched in!
Potato Samosas… this was both a wonderful recipe and a great tutorial for anyone who has never made samosas before. I fried them in about a quarter-inch of Crisco vegetable shortening, and they turned out fantastic!
I also made a very simple dahl (cup of lentils, 3 cups water, an onion, some oil, a can of diced tomatoes, some turmeric… I wanted to keep it mild for the kids, so no garlic, cumin or chilies).
We did some Basmati rice in the rice cooker, with a teaspoon of turmeric tossed in to make it yellow.
And some little cheese balls from a Moosewood cookbook for dessert, made with homemade chenna (essentially hot milk curdled with some lemon juice, like ricotta).
It was an awesome dinner, and it wasn’t difficult. But if I do it again, I’ll try to space out some of the prep work… doing it all in one day was a wee bit much.