Last night I held an Indian Feast using recipes from the Indian Cooking Made Easy Book. It was a stinking hot day and by 5pm, I thought I must be nuts. I started the day before, making the spice mixes and marinating the meats.
The TMX really came into its own making Indian food. It was indispensable for grinding spices and making pastes by crushing garlic, chilli and ginge with the spices.
I didn't actually finish many dishes in the TMX as I had too many dishes to do and needed it for the prep work.
This was the menu:
Aloo Stuffing
Pumpkin Curry
Spicy Beans with Coconut
Mixed Dahl - from WW book
Beef Vindaloo
Chicken Tikka
Prawns with Chilli and Mustard Seeds - from WW book
Cucumber Raita
and for dessert, I made Mango Coconut Ice Cream from WW Indian Cookery Book.
We served ourselves and then sat outside by the pool to eat. Everyone cleaned their plates! This was a practice run for a dinner party I'm planning to hold later in the year.
Next time, I'll try to do more the day before. I ran out of time to make parathas 'cause I had to go to town to get all the ingredients and that's a 120km round trip!
I've posted reviews for each of the dishes I made from the book.
