Monsoon Wedding Dinner & a Movie Recipes and Photos

Curry Infused Shrimp with Mango Chutney

24 large shrimp, peeled & deveined, tails intact
1 tsp curry powder
1/4 cup mango chutney
2 cups water

Place the water and curry powder in a large kettle. Arrange the shrimp in tight curls on a steamer basket, place in the kettle and cover with a tight fitting lid. Bring the water to a boil and steam for abourt 3 minutes. Remove shrimp immediately and arrange on an attractive serving platter. Spoon a small dollop of mango chutney into the curl of each shrimp. Serve warm or chilled.

Mullligatawny Soup

1 pound boneless chicken breasts, cut into small cubes
1/2 onion, finely diced
2 cloves minced garlic
1 tbbsp curry powder
4 cups chicken stock
1/2 tsp salt
1 can unsweetened coconut milk
3 tbsp oil

Saute the chicken, onion and garlic in a large skillet until lightly browned. Add the chicken stock, coconut milk, curry powder and salt and simmer for 30 minutes. Allow to cool. Pour the soup into a food processer and puree until smooth. Pour the soup into a saucepan and simmer for 30 minutes longer, until slightly thickened. Serve with Naan Bread.

Chicken Vindaloo

Vindaloo Paste

2 tablespoons whole grain mustard
1 tsp ground cumin
1 tsp ground tumeric
1 tsp salt
3 tablespoons red wine vinegar

Ingredients

3 tbsp oil
1 medium onion, peeled and finely sliced
6 cloves minced garlic
2 pounds boneless chicken breast, cut into 1 inch cubes
1 cup unsweetened coconut milk

Combine the mustard, spices and vinegar in a bowl and stir to form a paste. Saute the onion, garlic, and chicken until lightly browned. Add the Vindaloo paste and stir to coat the chicken. Add coconut milk and simme over low heat until thickened, about 1 hour

Curried Lamb Stew

2 pounds of lamb, cut into 1 inch cubes
2 carrots, chopped into 1 inch pieces
1 medium onion, peeled and coarsely chopped
1 green bell pepper, deseeded and coarsely chopped
1 14 oz can unsweetened coconut milk
2 cups chicken stock
2 tbsp curry powder
2 tbsp oil

Saute the lamb in oil until lightly browned. In a large stew pot, combine all ingredients and simmer until tender and sauce is thickened, about 2 hours. serve over rice.

Spiced Lentils

1 cup lentils
1 small onion, peeled and finely diced
2 cloves of minced garlic
2 1/2 cups chicken stock
1 tsp cumin
1 tsp salt
1 tbsp oil

Saute the garlic and onions in oil. Bring the chicken stock to a boil in a large saucepan. Add the lentils, cumin and salt. Simmer uncovered until lentils are tender and all liquid is absorbed, about 45 minutes. Stir in the sauteed onions and garlic.

Garlic Ginger Jasmine Rice

2 tbsp cooking oil
2 cloves garlic, finely minced
2 tbsp ginger root, finely minced
2 cups jasmine rice
3 cups chicken stock

In a wok, saute the garlic and ginger in oil, stirring constantly until golden brown. Add the rice and continue to sauté until lightly browned. Add the stock and then transfer the mixture to an electric rice cooker, or to a large covered saucepan and simmer for 25-30 minutes, until tender.

Tomato Cucumber Raita

2 large tomatoes, deseeded and finely diced
1 large cucumber, peeled, deseeded and finely diced
2 cups plain yogurt
1/2 tsp cumin

Spicy Watermelon Rind Chutney

1 medium watermelon rind, peeled & chopped into 1/2 inch cubes
1 1/2 cup cider vinegar
1 1/2 cups water
2 cups sugar
2 tbsp minced ginger root
2 tbsp minced jalapeno peppers, deseeded
1 tbsp minced garlic
1 tsp salt

Combine all ingredients in a large pot. Bring to a boil, reduce heat and simmer until thickened and the watermelon rinds are translucent, about 1 hour. Allow to cool, ladle into sterilized glass jars and seal tightly. Will keep in the refrigerator for up to a month.

Apple Raisin Chutney

2 lbs fresh apples, coarsly chopped
1/2 cup golden raisins
1 tbsp minced ginger root
1 clove minced garlic
3/4 cup apple cider vinegar
1 cup brown sugar
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground corriander

Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer until thickened, about 1 hour. Allow to cool, ladle into a sterilized glass jars and seal tightly. Will keep in the refrigerator for up to a month.

Peach Chutney

2 lbs fresh peaches, coarsly chopped
1/4 cup golden raisins
1 tsp diced jalapeno pepper
1 tbsp minced ginger root
1 clove minced garlic
3/4 cup apple cider vinegar
1 cup brown sugar
1/2 tsp salt

Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer until thickened, about 1 hour. Allow to cool, ladle into a sterilized glass jars and seal tightly. Will keep in the refrigerator for up to a month.

Pineapple Chutney

1 20 oz can of crushed pineapple
1/4 cup vinegar
1/2 cup brown sugar
1/4 cup raisins
1 tsp salt
1/4 tsp cinnamon
1 tsp diced ginger root

Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer until thickened, about 45 minutes. Allow to cool, ladle into a sterilized glass jar and seal tightly. Will keep in the refrigerator for up to a month.

Red Tomato Chutney

2 lb Tomatoes, peeled and diced
1/2 cup Sugar
1/3 cup Cider vinegar
1 tsp Salt
4 Cloves garlic, minced
1/4 tsp Corriander
1/4 tsp Cumin

Combine all ingredients in large heavy saucepan. Bring to a boil, reduce heat, and simmer uncovered, stirring often, until very thick, about 2 hours. Ladle into hot sterilized glass jars and seal tightly. Store in refrigerator for up to a month.

Naan Bread

2 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup milk
1/2 cup yogurt
1 tbsp oil
1 egg, lightly beaten

Mix dry ingredients. Heat oil in pan. Add milk, yogurt and beaten egg and warm slightly. Add to flour mixture and stir gently until it forms a ball. Add a few drops of water if necessary. Cover and allow the dough to rest in warm spot for 1 hour. Divide into 10 balls. Roll each ball to 1/8" thick. Broil at 500 degrees for 5 to 8 minutes, turning once, until puffed and lightly browned on both sides.