My nephews and niece are coming for dinner tonight. I am trying the Simple Lamb Curry that was in the NY Times this weekend by David Tanis (http://www.nytimes.com/2012/02/22/dining/an-indian-curry-close-to-home.html?ref=dining).
Vaday (red lentil wafers with chiles) with fresh cilantro and coconut chutneys
Spinach with Indian spices
Assorted chutneys and pickles-Mango chutney, Garlic chutney, Lime pickle, Mango pickle (all store bought and delicious!)
Cilantro Chutney recipe
1 large bunch of cilantro, picked from the stems and roots (you can use some of the upper stems
1/4 cup fresh lemon juice
1/4 cup water
1/4 cup chopped onions
2 T. grated fresh ginger root
1 t. sugar
1 t. salt
1/4 t. black pepper
optional 1/4 cup finely chopped fresh coconut
Combine lemon juice and water and 1/2 cup of the coriander in a blender. Blend on high until pureed. Turn off machine and add rest of cilantro 1/2 cup at a time until all is pureed. Add remaining ingredients and puree. Taste and season if desired. Serve immediately or cover tightly and refrigerate. Will keep for one week, if it lasts that long! Good on anything!