Diners and their guests attending St. Margaret’s Indian Potluck Supper Saturday, July 13, may find themselves confronted with new foods, new flavors, new spices, even new beverages. Organizers Chris Urick and Nan Cobbey promise to provide recipes for dozens of dishes — curries, chutneys, stir-fries, sweets, vegetarian fare, dals, rice preparations, but also some favorite Indian drinks — yogurt-based lassies and aromatic almond drinks. Email Chris for Aloo Gobi (a cauliflower dish), Shervedar Chukander (beetroot with onions and tomatoes), Cardamom Butter Chicken, and Chana Dal. Email Nan for Saag Paneer (a Spinach and cheese dish), Madhur Jaffrey’s Crusty Potatoes with Ginger and Garlic, Renu’s Lemon Rice with Peanuts and a Kerala-Style Red Shrimp Curry.For a more extensive list, explore the Food Network’s “46 Delicious Indian Recipes Everyone Should Master.” Here’s a link: https://www.foodnetwork.com/recipes/photos/indian-recipes . That article explains how to make a yoghurt-based Lassi flavored with rosewater and spices, and a Thandai, a drink made from ground almonds, poppy seeds, cardamom, fennel, pepper, saffron and rose petals. The Indian potluck is open to all. Price of admission is a dish to share, Indian-themed or not. Dinner starts at 6 p.m. Come earlier if your dish needs to be reheated or arranged. Non-cooks are invited to bring along some ice cream or other purchased offering. We encourage you to invite a friend or neighbor to enjoy our hospitality.
St. Margaret’s potluck supper Saturday evening, Jan. 26, will be a feast and we should invite some friends to share it. The theme is Indian foods but all dishes are welcome and we encourage you to prepare what you would most like to share with guests.
A dozen special recipes are now on the Time and Talent Table in the Parish Hall. Some are for meat dishes Chicken Chettinad, Chicken Korma. Others are for vegetarian dishes, an Indian Corn Soup with Yoghurt, Aloo Gobi (a savory cauliflower and potato dish), a Madhur Jeffrey dish of crusty potatoes with ginger and garlic. Help yourself to any of the recipes, find something interesting online or bring one of your family’s favorite potluck dishes. Desserts are especially welcomed and non-cooks can always bring a quart of ice cream.
The Rev. Stephen Smith will join us and share some of his tales of travel in India including a description of his time at an ashram. Please join us for dinner at 6 p.m. Come a bit earlier if your dish needs to be reheated or arranged. Remember to bring your own beverages.
Join us on Saturday, June 16 at 6 p.m. as we share foods from India at our Global Cuisine potluck. (If you don’t like indian – bring something of your choice). Chris Urick and Nan Cobbey took plenty of pictures and brief videos of their time in India and will have a show running during dinner. After dinner they will tell about some of the interesting encounters they had.
Don’t miss this adventure. If you want to see how they prepare some of the recipes they learned, come earlier, at 4:30, and watch Nan and Chris prepare five or more Indian dishes in St. Margaret’s kitchen. They plan to make Chicken Vindaloo, two kinds of dal, a special lemon rice with peanuts and curry leaves, and a sweet/sour eggplant sautéed with tamarind (if suitable eggplants are available), and parathas – a simple bread made from just water, salt and flour. You can expect to be served a “mango lassie” as well. That’s a popular Indian beverage made with yoghurt.
Everyone is invited. Bring a dish to share, your own beverage and perhaps a friend or two. Non-cooks are always welcome to provide ice cream or to help with clean up.
Join us on Saturday, June 16 at 6 p.m. as we share foods from India at our Global Cuisine potluck. (If you don’t like indian – bring something of your choice). Chris Urick and Nan Cobbey took plenty of pictures and brief videos of their time in India and will have a show running during dinner. After dinner they will tell about some of the interesting encounters they had.