Hello Diners!

Welcome to India. We’ve traveled there before. Flavors from exotic spices perfume every dish.  Garlic, ginger and chiles add heat. If you love Indian food but are intimidated by long lists of ingredients and techniques, well, I’ve got your back. I’ve taken my inspiration for our recipes this month from “Madhur Jaffrey’s Quick & Easy Indian Cooking” and “Madhur Jaffrey’s Indian Cooking.” Both of these books are devoted to recipes in the under 30 minutes or less category. You’ll need to purchase some spices (the bulk spice aisle is your friend here), but other than that most of the ingredients are commonly found.

I first prepared and planned this menu nearly 15 years ago for our annual block progressive dinner party. It was so memorable people still talk about that dinner from long ago. I thought it was about time for a repeat and I’m excited to share these recipes with you. Baked Chicken Breasts with Tomato and Cream, Turmeric Rice, and Green Beans with Garlic and Mustard Seed form the structure of the meal. I’ve also included a recipe for Mango Iced Tea. It’s refreshing on a hot summer day, and I daresay could benefit from a splash of rum if you were so inclined.

But you’ll perhaps want other dishes to round out the meal. You could purchase samosas for an easy appetizer. Indian breads like naan are readily available in most stores now, or see a recipe previously posted on our site for Naan. You’ll find recipes for many other dishes on our website, as well as ideas for dessert. I’d recommend a simple one like purchased mango ice cream since it’s August and it’s hot!

View this month’s Proven Platter recipes.

View all recipes from India.

Please feel free to contact me at nw4@togetherwomenrise.org if you have any questions or comments on these recipes. I’d love to hear from you!