Eat with your hands!!!!

A couple of weeks ago I hosted an interactive dinner party featuring Indian fare.

18 women gathered in my loft to take part in a unique food experience I like to call 'piglets pantry'. In an informal Hopey manner the group was briefed about Indian food and given instruction on their food mission before being separated into smaller cooking groups. Each group of 6 woman worked together  to chop, stir and create 2 dishes each.  We ended up with 12 delish dishes and condiments that we gorged on using only our hands as utencils.

Clearly the crew of ladies gathered to learn more about Indian flavors, healthier meal alternatives and how to put together a fantastic Indian meal for friends and family (and the pleasures of eating sans cutlery). But as the evening progressed, I realized food was just the medium for other connections.  We talked about our health, food experiences and upbringings and how integral food is to everything!

The italian mammas have it right. Gather a bunch of women around food preparation, whilst drinking vino, and the honesty starts flowing.

I promised the recipes (see below) and also info on where to find indian ingredients in Toronto.

Thank you all for coming and I look forward to seeing you again.

Stay tuned for the next interactive evening of tasty treats.
Asian Persuasion!!

Try this amazing curry spot for a thali (indian curry & rice meal). Approx $15/ person for an incredible veggie feast:  The Udipi Palace Restaurant

To find ingredients check out:  Vegetarian site for Toronto's Little India

Curried Chicken & Mango on Mini Indian Poppadums

4 Chicken Breasts - chopped
4 cups of whole milk
4 green cardamom pods
4 curry leaves
1 cinnamon stick
1 pkt of mini poppadums/pita
Fresh Cilantro

• Warm milk, until hot but not boiling and add spices. Simmer for 10 mins
• Chop chicken into chunks and add to milk and turn off heat.
• Poach chicken in milk for 15 mins
• Take out chicken, let cool and reserve liquid
• Mix mayo sauce together and add chicken (chop finely)
• Put in fridge for 15 mins to marinate
• To serve: top mini poppadums (5 mins before) with chicken and a sprig of cilantro. Serves 10

Kashmiri Lamb Kebabs

1 Egg, beaten
2 lbs of ground lamb
3 tbsp ground almonds
3 tbsp ground caramelized onions
Pinch of chili
3 dashes of tabasco
Salt & Pepper

• Mix lamb & remaining ingredients together
• Form into 1 oz balls and put in fridge for at least 2 hrs to marinate
• Sear on BBQ or pan until lightly browned on all sides
• Finish in oven, 375 degrees for 15 mins (pink in the middle:)
• To serve:Serve on a bed of cabbage with cilantro pesto. Serves 10

Sri Lankan Coconut Dal

Sunflower oil or coconut oil: 4 tbsp
Ghee: 2 tsp
onions: 1 small onion diced
1 small squash, cubed
500g (1lb) yellow lentils (toor dal)
1 can of coconut milk

• Soak dal in water for at least 1 hr before cooking
• Saute onions, on medium, in oil until soft and slightly browned
• Add squash and cook for another 5 min
• Add spice mixture and cook for 2 mins, stirring constantly
• Add dal and stir for 5 mins
• Add coconut milk and enough water to cover by a couple of inches
• Simmer on Medium, stirring occasionally for 25 mins

Meanwhile prepare the tempering:

• Heat ghee, add fenugreek seeds, cumin seeds, cinnamon stick, chili, mustard seeds, asafoetida, curry leaves and temper until it starts smoking.
• Immediately transfer this to dal and cover with a lid.
• Simmer for 5 more minutes
• To Serve: Pour into bowls and serve with flatbread

Tandoori Tilapia

Sunflower oil or coconut oil: 4 tbsp
6 Tilapia/Basa Filets
Foil for wrapping
2.5 cups plain, full-fat yogurt
2 limes, cut

• Mix yogurt with spices
• Place filets on foil (large enough to make a pkt)
• Pour a good amount of yogurt sauce on fish, and close packets
• Bake in oven for 25 mins, 375
• Meanwhile prepare the carrot salad:
• Grate the carrots finely (you can also add cabbage)

Mix the dressing: oil, lemon, agave, cumin & seasoning
Toss carrots in dressing and leave in fridge to marinate

To Serve: Place cooked fish on carrot salad. Serves 8

Mushroom & Leek Curry

Sunflower oil or coconut oil: 4 tbsp
onions: 1 small onion diced
2 leeks, roughly chopped
2 cups of assorted mushrooms, chopped
1 cup of stock
4 tbsp of plain, full-fat yogurt
1/4 cup of fresh cilantro, chopped

• Grind spice mixture in mortar & pestle until smooth
• Saute onions, leeks on med high in oil until translucent, slightly browned
• Add spice mixture to cooked onions and stir fry for 5 mins
• Add chopped mushrooms to pan and stir-fry for 15 mins
• Add tomatoes, stock and simmer on medium low for 45 mins - until sauce reduced.
• To Serve: Stir in 3 tbsp of plain yogurt and chopped cilantro. Serves 8