Indian Inspired Food

When you or one of your buddies return from vacation, it's fun to eat the cuisine while recounting travel adventures. My friend Susan recently returned from Goa so we hosted an Indian food night. Martin adapted his "BBQ brick chicken" by marinating it in Tandoori spices and plain yogurt. I made a pungent cilantro chutney; brown basmati rice mixed with spinach, onions and Garam Masala; and garlic Naan.


Susan brought roti and tomato chutney; homemade dal; yogurt and cucumber chutney; an eggplant dish

and a spicy fruit salad.

Making Indian cuisine is often thought of as complicated, but it was actually pretty easy. It doesn't fall into the quick category, but this chutney does. Try it on top of fish, baked chicken or homemade Naan bread!

Cilantro Chutney

• 4 stalks green onions, chopped
• 1 hot chili pepper, seeded and coarsely chopped
• 2 tablespoons chopped fresh ginger
• 2 cloves garlic, peeled
• 2 cups (1 cup packed) cilantro leaves
• 2 tablespoons vegetable oil
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon ground cumin

Chop green onions, chilies, ginger and garlic in a food processor. Add cilantro, oil, lime juice, salt, sugar and cumin; process until ingredients are finely chopped.

Have you tried to make Indian at home?