Here we go then. I served up pappadums, with a yoghurt and mint chutney, and some Jaffna Mix ( a combination of peanuts, fried chickpeas, nuts, fried besan flour crisps) for starters, while we loosened up with some prosecco and Rioja. Then came the mains. wife had taken some chicken out of the freezer and said:
" I'm going to do something with that".
She didn't, and they were chicken tenders. I blitzed them in the food processor, add onion and ginger, a tsp of chile powder and garam masala and made them into kebabs. Used some toovar(arhad) dal , sometimes called split pigeon peas, and added cabbage, onions, tomatoes and sambhar masala - a really spicy mixture from South India. Mattar paneer ( Indian cheese with peas) and absolutely my favourite aubergine recipe, baingan ka salaan: aubergine slices with peanuts, coconut, sesame paste, tamarind, palm sugar, lots of fresh chiles and a pile of spices. Accompanied with Pullao rice, raita, mango chutney, fruit chutney and Chettinad garlic pickle.
The picture of the rice is an old one because they were all hungry yesterday and I didn't get a chance to snap it!
View attachment 124144View attachment 124146View attachment 124148View attachment 124147View attachment 124145