sunday evening we had an india night. liz, ted & rachel came over to feast and watch lagaan, a bollywood film with beautiful song and dance displays, and a little more substance than your typical four hour bollywood love story.
i made biryani, which i was told by someone in-the-know, really has no rules. i also made zucchini dal, a standard in our house. our friends brought fresh samosas from the store, and paratha, which we heated up on the iron skillet. on the side there was yogurt, and the all popular, coriander chutney.
coriander chutney is easy to make, and delicious. you can eat it with just about anything -- scrambled eggs, steak, tofu thai curry, and of course, indian food. the recipe i use comes from a great little cookbook i bought for like twenty five cents when we were in india, the ayurvedic cookbook, by amadea morningstar and urmila desai.
fresh coriander chutney
1 bunch (1/4 pound) fresh coriander leaves & stems (also known as cilantro)
1/4 cup lemon juice
1/4 cup water
1/4 cup grated coconut
2 tablespoons fresh chopped ginger root
1 teaspoon honey or barley malt
1 teaspoon sea salt
1/4 teaspoon black pepper
blend lemon juice, water and coriander until coriander is chopped. add remaining ingredients and blend until it is like a paste. can be stored in covered container in refrigerator for about a week.
indian clothing may intensify the flavor, but not required.