Bollywood Glamour

Indian food is definately the favorite cuisine of Cafe Drake, and sharing with the subcontinent a certain flair for over-the-top ornamentation and elaborate meals, it's quite often we host a dinner with more than a touch of the Raj. Conjuring up a true Indian meal is an all day affair however, and it's beyond us how everyday Delhi housewives serve an average of 14 dishes per dinner! Make time soon to host an Indian-themed party, complete with sari tablecloths, exotic floral centerpieces, sitars on the stereo and a vast range of condiments. If you're pressed for time however, the recipes below will help you conjure Taj Mahal grandeur in a couple of hours flat, and leave guests gasping at the spread. Shanti shanti shanti.

LAMB CURRY

Not terribly authentic, but terrifically tasty and good for less adventurous palattes. You can always substitute beef for the lamb, but the results will be less savory.


2 ½ lbs. Boneless lamb stewing meat / 1 t. salt / Black and cayenne pepper /2 T. curry powder /3 garlic cloves, crushed / 4 scallions, trimmed and chopped / 2 onions, chopped / 2 t. butter / 1 red and 1 green bell pepper, minced / ½ cup unsweetened coconut / ½ cup chopped peanuts

1. Toss meat with spices and garlic, scallions and onions and marinate at room temperature for 1-2 hours.
2. Melt butter in large skillet and brown the lamb for 5 minutes. Add the peppers and sauté for 3 more minutes.
3. Add 2 cups water and the reserved marinade ingredients.
4. Reduce heat, cover and simmer for at least 40 minutes or so. Stir in a little more curry powder; remove from heat and set aside, covered. Serve warm, topped with coconut and peanuts.

DHAL

Dhal, or cooked lentils or split peas, is an indispensible part of any Indian meal, including the simplest of lunches. Best served over rice, if a thicker mixture is desired simply use less water. Yellow split peas can easily be substituted for the lentils, and ground cumin will do ina pinch if the whole seeds are not available. Garam masala may be ordered inexpensively from many internet sites if you do not have easy access to it (though it often appears in the spice section of large supermarkets).

2-4 serrano (or thai chiles) / 1 t. garam masala / 1/2 cup red lentils & 1/2 cup yellow lentils / 1 med onion, chopped / 3/4 t. turmeric / 3/4 t. cayenne / 1 T. whole cumin / 1/4 bunch of cilantro / 1 tomato / 2 cloves garlic / 1 thumb-sized piece of ginger / 1/2 tsp salt /1/2 tsp pepper

1. Boil lentils with cayenne, turmeric and salt in about 3 cups of water (you can add more, depending on how liquidy you want it). Turn the heat down once it stops boiling. It will need to boil for about 30 mins.
2. Coarsely chop onions and finely chop ginger and serranos. Fry cumin, onions, ginger and serrano in oil for about 2 mins.
3. Chop finely and add garlic, remaining cayenne and turmeric. Fry away until onions start to brown (you want to make sure that the ginger is cooked otherwise there will be a strong ginger taste).
4. Chop finely and add half of the cilantro and fry for about a min. Add the tomato. Fry for about 2 mins.
5. Add fried onion mixture to boiled dhal. Add the remaining cilantro (chop it first) and garam masala. Let simmer for about 5-10 mins.

ROASTED OKRA

1 lb. or so washed okra, untrimmed / Vegetable oil / 1-2 T. ground cumin / Salt, cayenne pepper and black pepper

1. Preheat oven to 425 degrees.
2. Place okra on 1 -2 cookie sheets. Do not overcrowd. Coat with oil and spices.
3. Roast for 12-15 minutes, stirring at least once to prevent overbrowning.

Serve the dishes above with saucers of mango chutney (store bought), plain yogurt mixed with a little salt and chopped cucumbers, a "relish" of diced onion, shredded cilantro and a squeeze of lemon juice, and hot buttered basmati rice.