Cooking insanity
Yow, what a week! I've been cooking up a storm.
For dinner last night, I made a huge meal for my mom, her colleague, and his wife. Since the colleague's wife is Pakistani, I was a little nervous to make lots of Indian-region dishes, so I made a few extra things in case some didn't turn out:
The chicken was best, I think. It called for a sauce the Real Fast book suggests making ahead. I made it the day before, and only used a third of it on this dish. I'm inclined to use the other two thirds to make it twice more! Those of you who know my tendency to try every new thing will see how good it must be. After serving four of us last night and stuffing my mom and me again at lunch today, there's still a serving left of almost everything -- even the chicken!
I'm thinking that if we make it up to Michigan, we should bring a few of these dishes in sealed tubs to heat up for friends. Since I really don't want to pack along the spices...
[Updated 1.Jan.04] Of course, we did wind up bringing along all the spices. They filled the box the rice cooker came in, which is fine since the rice cooker didn't need to be in a box. There were perishables left to use up, so we crammed stuff in a cooler. Then I cooked twice more while visiting friends. Wimped out in Toronto, though. Sorry, Lindsey!
For dinner last night, I made a huge meal for my mom, her colleague, and his wife. Since the colleague's wife is Pakistani, I was a little nervous to make lots of Indian-region dishes, so I made a few extra things in case some didn't turn out:
- Aromatic yellow rice
- Masoor dal (a nice cuminy red lentil dish that I've made a lot)
- Lentils with garlic and onion
- Dry moong beans (so far these are all things I've often made from recipes in An Invitation to Indian Cooking, by Madhur Jaffrey)
- Spiced mashed potatoes (with heavy cream! yum!)
- Dry potatoes with garlic and ginger (these two also from Jaffrey's recipes in Invitation)
- Chicken in golden carrot sauce (from this great new book I've picked up, Real Fast Indian Food, by Mridula Baljekar)
- Raita made by my mom to give me a little break
The chicken was best, I think. It called for a sauce the Real Fast book suggests making ahead. I made it the day before, and only used a third of it on this dish. I'm inclined to use the other two thirds to make it twice more! Those of you who know my tendency to try every new thing will see how good it must be. After serving four of us last night and stuffing my mom and me again at lunch today, there's still a serving left of almost everything -- even the chicken!
I'm thinking that if we make it up to Michigan, we should bring a few of these dishes in sealed tubs to heat up for friends. Since I really don't want to pack along the spices...
[Updated 1.Jan.04] Of course, we did wind up bringing along all the spices. They filled the box the rice cooker came in, which is fine since the rice cooker didn't need to be in a box. There were perishables left to use up, so we crammed stuff in a cooler. Then I cooked twice more while visiting friends. Wimped out in Toronto, though. Sorry, Lindsey!