Because Sandy’s parents have never eaten Indian food, she thought it would be fun to invite them over for an introductory meal. [And to say farewells, without twelve other family members vying for our attention.]
Of course we stuck to the milder, less ‘in-your-face’ Indian dishes – no curried goat or rasam that might make their ears spout flames.
Madras Potato Poriyal. This dish includes a whole array of different seasonings – turmeric, cumin, bay, black mustard seeds, urad dal and cayenne; yet they’re so light and fragrant that you still get to appreciate the potato, tomato and onion.
Exquisitely-spiced Indian-spiced turkey breasts marinated in a mixture of yogurt, lemon and spices. Similar to tandoori chicken, the yogurt not only tenderizes the turkey but also lends a mellow, slighty tangy flavor.
Cucumber and tomato yogurt salad is colorful and refreshing. The cool and mild from the veg and yogurt dressing is kicked up by a bit of heat from diced green pepper and freshly cracked black pepper hitting you in the back of your throat.
I think we have two converts!