|be the perfect host/ess||.||
a bollywood bash by
way of the five senses by
Emily Meyer | 1 2 3
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taste: To create an authentic Indian feast, think spicy curries and peanut sauces balanced with cool and refreshing fruits and mint. Two recipes to try:
shrimp mango curry adapted from a recipe by Meena Sood at www.bawarchi.com
1/2 kg medium shrimp, peeled
Season shrimp with salt and pepper. Sauté shrimp in oil for 3 minutes, or until they begin turning pink. Remove shrimp, drain and keep aside. Sauté onion till softened and tender. Add ginger and garlic paste, continue cooking for another 3 minutes. Add all the spices, potatoes, and green chilies. Add coconut milk, salt to taste, and water. Bring to a boil and let it simmer on medium heat for 10-15 minutes till potatoes are tender. Add shrimp and mango chunks, and simmer for another 5 minutes. Garnish with coriander and serve hot over rice.
Make the day before your party: Peel and roughly chop mango into approximately one-inch pieces, and slice bananas. Combine in blender with orange juice, puree until mostly smooth. Taste, and add sugar to taste. Finish pureeing and pour into a cake pan. Freeze until slushy (1-3 hours, depending on how cold your freezer is). Fluff with a fork, to incorporate air, then freeze solid. Before serving, put in fridge for an hour to soften, and scoop out with ice cream scoop. Garnish with mint sprigs or a vanilla wafer cookie.
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Now you have all your bases covered for the creation of a fantastic Bollywood party. So put on your sari, burn some incense, groove to some Bhangra, and feast on your banquet.
Art student nearing graduation by day, self-proclaimed glitter queen, Emily Meyer (firstname.lastname@example.org) is the hostess with the mostest by night. Her free time is spent crafting, cooking, and dreaming of redecorating schemes.