TUESDAY, MAY 16TH AT 7PM — SOUTH INDIAN BUFFET
Kerala Chicken Stir-Fry
Spicy Dahl with Tomatoes
Mint and Cilantro Chutney
Key Lime Meringue Pie
All the recipes in this menu from South India are quick and easy — even the Key Lime Meringue Pie. Full discretion (and also probably obvious), the pie is not Indian at all but the tangy citrus complements the meal beautifully.
The stir-fry of boneless chicken thighs, onion, garlic, ginger, green chili, and a plethora of spices is a Kerala original enhanced with just enough brown sauce to coat and therefore moist, juicy and something in between a wet and a dry curry.
Side dishes include a classic spinach pachadi — essentially a lightly cooked “salad” of spinach, yogurt and seasonings. It’s the perfect green vegetable to plug into a wide range of Indian menus. There’s also a highly flavorful Tomato Dahl, colorfully studded with tomatoes and cilantro, includes an abundance of zesty green chili but you can cut back if you want less heat.
Yogurt Rice, a moist dish containing yellow split peas, urad dahl, peanuts or cashews, sweet and hot peppers and lots of aromatics, is a nice counterpart to the heat and goes well with some of the drier curries (though I tend to love it with everything). Additionally, this particular rice dish is best at room temperature so it’s ideal to serve alongside a main course — such as this stir-fry — that has to be thrown together last minute.
And finally — because I can’t imagine any Indian meal without them — we’ll have a cucumber raita and a fresh mint-cilantro chutney.
And for dessert, the quick to make and divine to eat, Key Lime Meringue Pie mentioned above — a South Florida classic with a graham cracker crust and soft-and-chewy, gold-peaked topping. My favorite dessert after an Indian feast.
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