Sunday, 17 August 2014

MY DINING ROOM. TASMANIA.

4.8.2014

my FAREWELL DINNER with friends.

six of my friends, decided that it would be a great idea, to have my farewell @ my house.
and it was a great idea!
i have been cooking Indian food, and they were going to rate my ability.

thinking of INDIA with all its COLOUR, that is how i approached the setting of the dining table.


the pink linen tablecloth, to represent JAIPUR, THE PINK CITY.
the place mats are made in INDIA, but bought locally.


SNOW DOME of the TAJ MAHAL.


close up of METAL animals. RECYCLED from nails etc. 
i started buying these a few years ago in INDIA, and i add to this collection when i see them.




a lady, knocked on my door this morning, with this beautiful bunch of early DAFFODILS.
a farewell bouquet.

thought you may like 1 of the recipes i made.
thanks to my friends for their food contribution. 

recipe for BALTI ALOO.
(potato)
serves 4 
4 med potatoes, 2 med onions - sliced, 3 tab oil, 1/2 tea cumin seeds (jeera), 1/2 tea fennel seeds (saunf), 1/4 tea nigella seeds (kalonji), 1/4 tea mustard seeds (rai), 2 pinches of fenugreek seeds (methi dana), 4 - 6 flakes of garlic (1 tsp), 1'' piece of ginger (crushed), 1/2 tea turmeric (haldi), chilli flakes opt, a few curry leaves (can use dried) or fresh coriander leaves, salt to taste, 

1. peel , wash and cut potatoes into 1/4'' thick slices.

2. heat the oil in a non stick pan. 
reduce the heat, collect all the seeds and add to the oil.
cook for 1/2 mn till the fennel seeds start changing colour.

3. add garlic and ginger, stir fry for 1 mn. add onions, stir fry until onions turn light golden brown. 
add turmeric and chillies. stir. add fresh coriander or curry leaves. stir.

4. add potatoes and salt. mix well. keep the heat very low, cover lightly and i keep adding small amount of water. cook till potatoes are tender.
adjust the seasoning. 

recipe from the book INDIAN VEGETARIAN FAVOURITES, by NITA MEHTA

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