Wednesday 6 April 2011

Tonight's Menu - Old Persia, India & Carrot Cake

Starter
Persi Eggs

Main
Rasedaar Murghi Taangen
(Chicken curry in spicy onion sauce)

Side Dishes
Dum Aloo
(Bombay Potatoes)

Dessert
Carrot Cake
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Parsi Eggs is an ancient Persian recipe made with chilli and tomatoes. I've added little Chappati rolls to the dish



Damian made the main and side dishes this evening. The main dish, Rasedaar Murghi Taangen, is chicken curry from the north of India. The fried onion sauce was thickened slightly



Damian's Dum Aloo is Bombay potatoes, another dish from north Indian. The ingredients include onion, tomato, ginger, green peppers and chilli



Served with white rice and naan bread



The home made Carrot Cake was not heavy, quite light and tasted lovely. A rind of a whole orange, tablespoon of orange juice, walnuts as well as grated carrots were the main ingredients of the cake itself. The topping was made with cream cheese and icing sugar



A close up of the Carrot Cake




Everyone's thoughts on tonight's meal:




Seven clean plates out of seven!

1 comment:

  1. Hello, your No 1 Fan here again! Another delicious looking menu. There is a lot going on with the main dish but I bet it tasted loveley. I think for the starter there is no need for the chapatti's, I always have salad leaves to accompany the dish which works just as well and is not as filling so it allows you to accomodate' the Naan bread. I think salad leaves looks the dish visually more appealing too as the chapatti's look out of place. It's down to personal choice of course. The carrot cakes looks scrumptious. Another winner!

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