TUESDAY, MAY 16TH AT 7PM — SOUTH INDIAN BUFFET

MENU

Kerala Chicken Stir-Fry
Spinach Pachadi
Spicy Dahl with Tomatoes
Yogurt Rice
Raita
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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© Copyright - Gail Monaghan