We did a fancy dinner this week for the Jungle Book! We invited over our friends Trina, Ed and Piper. They were informed on arrival that by eating the dinners, you are going to be in pictures for the blog! Hahaha! Trina's favorite movie is The Jungle Book! (Ed requested Pulp Fiction for the future but they'll probably need a babysitter for that one!!!)
For this Indian (and mostly gluten free!!!) Extravaganza we made Indian Butter Chicken, Kaa's Lemon Riccccccccccccce, Shere Khan's Naan and Hummus, Mowgli's Mango Pineapple Rum Smoothie, and King Louie's Banana Split Bar.
Indian Butter Chicken:
I slightly adapted a recipe I found here: http://eezyrecipes.com/butter-chicken/
I was a little nervous to make this dish because I hadn't ever had it before but it was a hit!! This recipe is also Gluten Free!
4 tablespoons of vegetable oil
2 shallots, chopped
1 white onion, chopped
4 tablespoons of butter
4 teaspoon of lemon juice
2 tablespoons of garlic paste
2 teaspoons of ginger powder
4 teaspoons of garam masala spice
2 teaspoons of chili powder
2 teaspoons of ground cumin
2 bay leaves
1/2 cup of plain yogurt
2 cups of half and half
2 cups of tomato puree
1 teaspoon of cayenne pepper
1 teaspoon of salt
1 teaspoon of pepper
4 chicken fillets, cubed
2 tablespoons of cornstarch
1/2 cup of water
(A LOT OF INGREDIENTS! WOWZERS!!)
1. Heat 2 tablespoons of oil in a large pot over medium high heat. Saute shallot and onion until translucent.
2. Stir in butter, lemon juice, garlic paste, ginger, 2 teaspoons of garam masala, chili powder, cumin, and bay leaves.
3. Cook and stir for a minute then add the pureed tomato and cook for 2 more minutes.
4. Add in half and half and yogurt. Reduce heat to low and simmer for 10 minutes. Add in salt and pepper. Remove from heat and set aside.
5. Heat 2 tablespoons of oil in a large skillet over medium heat. Cook chicken until lightly browned.
6. Reduce heat, and season with 2 teaspoons of garam masala and cayenne.
7. Add chicken to sauce and add water and cornstarch.
8. Cook for five more minutes and serve.
We also served Piper seasoned chicken without the spicy sauce or cayenne.
*Just make sure you don't serve your guests the bay leaves!!!
Kaa's Lemon Riccccccccce:
I adapted the recipe that I found here: http://life.gaiam.com/article/gluten-free-vegetarian-indian-recipes
This recipe is gluten free!
1 cup of yellow split peas
2 cups of rice, cooked (I used my beloved rice cooker!
1/2 cup of lemon juice
2 teaspoons of salt
1 teaspoon of ground turmeric
4 tablespoons of vegetable oil
1 red bell pepper, chopped
2 teaspoons of black mustard seeds
6 tablespoons of grated fresh ginger
1 green chili pepper, finely chopped
1 tablespoons of minced lemon peel
1. Boil salted water in a small pot. Once boiling, turn down to low and add the peas. Let soak for 30 minutes. When done, drain water.
2. Combine lemon juice, salt, and tumeric in a small bowl and set aside.
3. Heat oil in a skillet over medium-high heat. Add red bell pepper and mustard seeds for 2 minutes.
4. Add in the split peas and lemon juice mixture. Reduce heat and simmer for 2-3 minutes.
5. Add ginger, green chili pepper, lemon peel and rice. Then serve.
Shere Khan's Naan and Hummus:
I used the same hummus recipe in the Aladdin dinner: Jasmine's Hummus
We also had Naan and Gluten Free Crackers!
Mowgli's Mango Pineapple Rum Smoothie:
Adapted the recipe that I found here: http://www.holamamalatina.com/2014/02/que-es-mas-valioso-para-usted-y-su.html
2 1/2 cups Frozen Mango
2 1/2 cups Frozen Pinapple
2 1/2 cups of Ice
5 cups of Coconut and Almond Milk
8 oz Rum for those 21 and above
*Makes 4 rum smoothies and one virgin smoothie.
1. Put ingredients (except for rum)in blender and blend.
2. Add 2oz of rum for each smoothie for those who partake!
King Louie's Banana Split Bar:
We had five people and they could choose their toppings from:
Vanilla Ice Cream
1 cup of Walnuts
1 jar of Maraschino Cherries
1 bar of World Market's Indian Sweet Curry Milk Chocolate with Pink Himalayan Sea Salt, crumbled.