A couple of weeks ago was Hubby's birthday. We went out for his birthday dinner at Newmarket Hotel in St.Kilda. You can read about it here.
We also had his family over for dinner. Hubby asked his mum to make his favourite chicken curry, which of course, she obliged.
Tangy lemon pickle
1. Cut 1 lemon into 8 and remove seeds, then slice.
2. In a pan add 1 tbs olive oil. Add 1 tsp black mustard seeds (I used yellow mustard seeds as I didn't have any black ones), crumble a little dried chilli, add chopped fresh chilli, and 1 tsp tumeric
3. Add the lemon and cook for 10 - 15 seconds. Mix.
4. Cool down to room temperature to serve
Carrot Salad
1. Grate 4-6 carrots and place in a large bowl
2. Add chopped coriander, grated ginger and 1 chopped chilli. Mix together.
3. Add salt and squeeze half a lemon and 3 tbs of olive oil.
4. Toss. It can be served with roasted almonds sprinkled on top.
My Mother-in-law's chicken curry.
Pappadams
Naan, reheated in the toaster.
Tumeric rice.
Needless to say, Hubby (and the rest of the family) thoroughly enjoyed the Indian feast.
Bon Appetite,
Cherrie
4 comments:
Naan heated in a toaster... hahaa!! That is a tip for me. Happy birthday to your hubby
I was going to say the same. What a novel idea to heat the naan in the toasted.
Nothing wrong with naan in the toaster, I've done it many times!
Great post Cherrie :) x
Delicious! Indian food is one of our fave at home, in particular Butter Chicken with Spinach and Cheese Naan.
Thanks for showing how you reheat your naan...I will try this too=)
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