Sabra and I hosted another supper this past weekend. There were lots of nice fall vegetables at the farmer's market and in my CSA delivery so many of the dishes were inspired by the season.
This was our menu and place settings that Sabes put together:
For the starter, I made a soup using moong dal, a yellow Indian lentil, potatoes and leeks and blended it so it was creamy. Right before serving, I fried some guajillo chili powder mixed with kalonji, cumin seeds and onion and topped the soup with that and some mint, cilantro and boondi.
For the main course, we served chili relleno. I used my grandmother's sister's recipe to cook the filling of butternut, acorn and carnival squash. Sabra roasted poblano peppers and sauteed kale to add texture to the filling. We topped the chili relleno with melted oaxacan cheese.
To go along with the peppers, I made some homemade yogurt and tamarind rice topped with fried cashews and peanuts. I had a ton of sundried tomatoes so I made a chutney out of that and also a coriander chutney made from chilis from my aunt's garden. We also served chapati bread and some sliced avocado with the meal. I'll share all of these recipes in coming posts:)
Sabra made a dessert of fried plaintains and vanilla ice cream, topped with blackberry chili sauce and we served this with chai.
At the end we gave everyone a present of a cute little pumpkin:
Thank you Sarah, Ann and Ian for helping in the kitchen. And to La for the pictures and everyone for a great night! Also our good friend Alana provided some of her very own photo prints to decorate the dining room. They were lovely.....xo
More Masala Loca Events
A Singing Supper
Greenpoint Food Market
The L Magazine Emerging Artists Showcase
Brooklyn Magazine Launch Party