If you click on the picture, you can see that I have labeled notes to show what goes into what dish.
Dishes are a combination of Fiesta Ware, HomeGoods and Old Time Pottery.
Drinks: Orange-Pineapple and Strawberry-Kiwi Spritzers (equal parts juice and club soda)
Drink Carafes: Target - love them.
Most of our vases are still in storage, so I used an improvised version with our champagne bucket. It was one of those things that we got for our wedding and almost never use. Except for flowers.
I love my husband. He got the flowers for me. But I forgot to tell him that white is a traditional color or mourning in India. Next time.
On the menu:
- Sparkling Fruit Juices
- Pita and Roasted Pepper Hummus (I know - Middle Eastern, not Indian - but made from chick peas, a common South Asian ingredient)
- Butternut squash-apple soup
- Green Peas
- Chicken Curry
- Basmati Rice
- Chicken Satay with dipping sauces
- Fruit Sorbets
Butternut Squash Soup- served in mini teacups
My fake-out version of chicken satay. I literally threw this party together (minus the chicken curry) in 90 minutes after work. I didn't have time to make real satay. Chicken tenders on skewers = satay.
Dipping sauces were honey mustard (3 parts Grey Pupon Dijon Mustard and 2 parts honey) and peanut dipping sauce - recipe below
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 bay leaf
- 1/2 teaspoon grated fresh ginger root
- 1/2 teaspoon white sugar
- salt to taste
- 2 skinless, boneless chicken breast halves - cut into bite-size pieces (I used chicken leg quarters)
- 1 tablespoon tomato paste
- 1 cup plain yogurt (or vanilla yogurt if you forgot the plain, like me)
- 3/4 cup coconut milk
- 1/2 lemon, juiced
- 1/2 teaspoon cayenne pepper
- Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
- Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
- 1/2 cup natural creamy peanut butter
- 1/4 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons minced fresh ginger
- 2 tablespoons lime juice
- 1 teaspoon minced garlic
- 1/2 teaspoon chili flakes
- 1 teaspoon red curry paste
- 1 shallot, peeled and roughly chopped
Place all ingredients in blender and blend until smooth. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.